Mexican Corn and Diced Chile Soup with Cilantro Black Bean Salad

Soup inspired by Food Network's Simply Delicioso. Salad inspired by ... well, you'll have to ask my husband what he was inspired by, cause this one is all his.

Difficulty: Super Easy
Speed: Typical Weeknight (soup)
Super Fast (salad)



Mexican Corn and Diced Chile Soup

INGREDIENTS:

2 cans corn
2 cans stewed, diced tomatoes
4 c vegetable broth
1 small can diced chiles
1 onion, diced
minced garlic to taste
oregano to taste
salt and pepper to taste
garlic powder to taste
fresh or dried parsley to taste
soy creamer to taste (optional)
dash of Cholula or other hot sauce
olive oil for sauteeing



1. In blender, blend one can of corn, one can of tomatoes, and 2 c (only half) of the broth and set aside.

2. In medium soup pot, sautee onion and garlic in hot olive oil on low until the onions are soft. Add remaining corn, tomatoes and broth, as well as blender contents. Add chiles, oregano, garlic powder, dried parsley (but NOT fresh parsley, if that's what you're using instead -- add fresh parsley immediately before serving), and dash of hot sauce and simmer for anywhere from 10 - 40 minutes, depending on how concerned you are with consistency, blending of the flavors, and your schedule.

3. (optional) Add a small amount of soy creamer (~1/4 c) to make soup creamier if desired; heat just until creamer is warmed through.

4. Garnish with sour cream, green onions, more diced chiles, diced avocado, and hot sauce and serve with crusty bread and cilantro black bean salad (recipe below).



Serves 8 (serving size: 1 bowlful)



Cilantro Black Bean Salad

INGREDIENTS:

1 can corn
1 can black beans
3/4 c chopped fresh spinach
2 T salsa
1-1/2 T lime juice
1 small can chopped green chiles
garlic salt to taste
hot sauce to taste
chopped cilanto to taste



1. Mix all ingredients and serve as a side dish to any Mexican soup or entree.



Serves 6 (serving size ~ 1/2 c)

NUTRITIONAL INFO (per serving) - MEXICAN CORN AND DICED CHILE SOUP:
123 calories (15 calories from fat)
2.5 g fat
370 mg sodium
2.7 g protein

NUTRITIONAL INFO (per serving) - CILANTRO BLACK BEAN SALAD
174 calories (16 calories from fat)
1.15 g fat
575 mg sodium
7.5 g protein

Vegan Tacos with Homemade Guacamole and Raw Spicy Walnut Taco "Meat"

The walnut taco "meat" portion inspired by Gone Raw's Spicy Walnut Taco Meat. Guacamole recipe shamlessly stolen from Parker.

Difficulty: Super Easy
Speed: Super Fast



Taco "Meat"

INGREDIENTS:

1-3/4 c walnuts, soaked
1/2 onion
1-1/2 t lemon juice
2 t soy sauce
minced garlic to taste
cumin to taste
coriander to taste
cayenne to taste
sesame seeds



1. Soak walnuts in water for at least half an hour (up to three hours). Drain.

2. Mix walnuts, onion, lemon juice, soy sauce, garlic, cumin, coriander, cayenne and sesame seeds in food processor and let stand in fridge for before serving. Serve on warm corn tortillas or romaine leaves with salsa, sour cream, hot sauce, greens, and homemade guacamole (recipe below).



Serves 4 (serving size ~ 1/2 c)



Guacamole

INGREDIENTS:

3 to 4 ripe avocados
1/3 - 1/2 onion, diced
minced garlic to taste
garlic powder to taste
salt to taste
cayenne to taste



1. Mash avocados until fairly smooth with medium-sized chunks.

2. Stir onion, garlic, garlic powder, salt, and cayenne until it tastes right on a chip. If the guacamole seems like it's "missing something", that something is probably more salt. I use much less salt than the average person, but not when it comes to guacamole. Salt is the magic ingredient in this recipe.

3. SALT!



Serves 4 (serving size ~ 1/2 c)



NUTRITIONAL INFO (per serving) -- TACO "MEAT":
103 calories (84 calories from fat)
15 g fat
4 mg sodium
4 g protein

NUTRITIONAL INFO (per serving) -- GUACAMOLE:
129 calories (99 calories from fat)
11 g fat
878 mg sodium
2 g protein