Creamy Tortilla Soup

This silky rich soup is creamy with a refreshing note of lime.  Choose from mild, medium or salsa to determine the heat intensity of the soup.

1 tablespoon extra-virgin olive oil

2 cloves garlic, chopped

1 1/2 cup tomato salsa

4 cups vegetable broth

2 ripe Haas avocados

Juice of 1 lime

2 tablespoons minced fresh parsley

Salt and freshly ground black pepper

3 to 4 corn tortillas, cut into thin strips (about 1/4-inch x 2-inch), for garnish

 Heat the oil in a large pot over medium heat.  Add the garlic and cook until fragrant, 30 seconds.

Stir in 1 cup of the salsa and the broth and simmer for 5 minutes.  Remove from heat and cool slightly.

Halve and pit one of the avocados and place it in a blender or food processor.  Add the reserved soup mixture and process until smooth. Transfer back to the pot, add the lime juice and parsley and season to taste with salt and pepper.  Keep warm over low heat while you toast the tortillas.

Lightly brush the tortillas with oil and cut them into thin strips, about 1/4-inch thick by 2-inches long. Heat a skillet over medium heat.  Add the tortilla strips and cook until golden brown on both sides, about 3 minutes.

Just before serving, halve, pit, and dice the remaining avocado and stir half of it into the soup. 

To serve, garnish the soup with the remaining diced avocado, remaining salsa, and the tortilla strips.

Serves 4

Quicker Tip: Garnish with corn chips (whole or crumbled) instead of the tortilla strips.

Tempeh with Coconut-Peanut Sauce

The sauce is so yummy you may want to eat it with a spoon, but save some for the tempeh.  This is wonderful served over basmati or jasmine rice.  The sauce is also good over tofu or vegetable patties or tossed with noodles.

1 (12-ounce) package tempeh, cut into 1/2-inch thick slices

2 tablespoons canola oil

2 tablespoons tamari soy sauce

1/3 cup creamy peanut butter

3 scallions, chopped

2 teaspoons minced ginger, fresh or bottled

1 teaspoon minced garlic

3/4 cup coconut milk

1 tablespoon lime juice

1 teaspoon light brown sugar

1/4 teaspoon cayenne, or to taste

1/4 cup chopped peanuts, for garnish

2 tablespoons minced cilantro, for garnish

Poach the tempeh in a skillet of simmering water for 7 minutes.  Drain and blot dry. 

Heat the oil in the same skillet over medium high heat   Add tempeh and cook until browned on all sides, adding 1 tablespoon of the tamari for color and flavor.  Set aside.

In a food processor, combine the peanut butter, scallions, ginger, garlic, coconut milk, lime juice, sugar, cayenne, and the remaining tablespoon of tamari.  Process until smooth.

Stir the sauce into the skillet with the tempeh and simmer until hot, about 5 minutes.  Serve garnished with peanuts and cilantro.

Serves 4

Quicker Tip:  If you make this sauce by combining bottled peanut sauce with the coconut milk, you can save time and eliminate several ingredients as well as the need for a food processor.

No-Bake Oatmeal Cookies with Almonds and Dried Cranberries

When there’s no time to bake, these tasty cookies can be assembled quickly and then popped in the refrigerator to firm up.  Loaded with flavor, the hardest part is not eating them all in one sitting.

 3/4 cup almond butter

1/2 cup confectioners’ sugar

3 tablespoons cranberry juice or water

1 teaspoon pure vanilla extract

1 1/2 cups uncooked oatmeal (quick-cooking or old fashioned)

1/2 cup dried sweetened cranberries

1/4 cup sliced or slivered almonds, toasted

 In a bowl, combine the almond butter, sugar, juice, and vanilla.  Mix well.  Stir in the oatmeal, cranberries, and almonds.  Mix until well combined.

Drop by rounded teaspoonfuls onto cookie sheets lined with wax paper. Use your hand or a fork to flatten.  Set aside or refrigerate for an hour to allow the cookies to firm up a bit. 

Makes about 2 dozen cookies

Variations:  The almond butter can be replaced with peanut butter or another nut butter of your choice.  Instead of dried cranberries, try dried cherries or golden raisins. Add some chocolate chips.