Breakfast home hash and Aztec Soup

These recipes came out of  "The China Study" cookbook.

pg 58
Breakfast Home Hash
4 large potatoes, scrubbed and sliced
6 T. veg broth
1 onion, thinly sliced
1 Green Bell pepper, diced
4 t. coconut soy
1/4 t. blk pepper
6 cherry tomatoes, cut into quarters
2 green onions, thinly sliced

cut potatoes into 1/2" cubes and steam until tender.  Remove from heat and set aside.
heat 3 T. veg broth and add onion and peppers, cook
 Add the diced potatoes 3T. broth, soy and black pepper, cook until potatoes are golden brown
garnish with cherry tomatoes and green onions.

pg 119
Aztec Soup
1 onion, chopped
4 cloves garlic, minced
1/4 t. cayenne
1 T. ground cumin
1 t. smoked paprika
1/2 c. diced celery
3 c. vegetable broth
2 15 oz. black beans, drained and rinsed
1 c. frozen corn*
3 T. lime juice, divided
1 Avocado, diced
1 Tomato, diced
1/4 c. fresh cilantro, chopped
sea salt and black pepper
Saute onions and garlic in 2 T. veg broth on med high.  Add seasonings and celery and cook for 1-2 min.  add veg broth, bans, corn and 2 T. lime juice.  bring to a boil then reduce and simmer for 10 min.  season with salt and black pepper.  In a separate bowl mix avocado, tomato, cilantro and remaining lime juice, salt and black pepper.  pour hot soup into bowls and top with T. avocado salsa.  you can also serve with tortilla chips

CORN POTATO CORN CHOWDER

1 T. Coconut Oil
2T. Nutritional yeast
1 Onion, chopped
1 bell pepper, chopped
Himalayan pink salt and black pepper
3 T. minced garlic
2 T. Gluten free flour
4 c. veggie broth
4  peeled, finely diced potato
1 1/2 c. shredded carrots
16 oz. frozen organic corn
2 c. Non dairy milk
4 T. chopped fresh cilantro
pinch of cayenne
1 can green chili's
*if corn is not sweet, add 2T. favorite sweetener, organic sugar, honey, stevia or agave.
pinch smoked paprika

Melt coconut oil over med high heat.  add the onions, green peppers, garlic, salt and pepper, potatoes and carrots.  Cook until softened about 10 min.  Sprinkle flour mix into the veggies and stir.  Add broth, cover and bring a boil. Lower the heat to simmer and simmer for 10 min.  Place veggies in a vitamix and blend until smooth.  Add non dairy milk to blender and mix well.  Return to pot and add nutritional yeast, corn, cilantro, green chilis, paprika, cayenne and sweetener if using.  Simmer on low, stirring constantly until heated through. ladle into bowls and serve garnished with chopped cilantro.

Serves 8

Hearty Cheesy Potato Soup using Mexican potatoes vegan style

• 6 T. vegan butter
• 2 leeks, sliced thinly (could use other onions)
• 1 1/2 cups chopped celery (I used dehydrated)
• 8 cups water
• 2 Malanga (spanish potato), skinned and chopped (could use bakers potatoes mixed or use a total of 8 one kind)
• 4 red potatoes, chopped with skins on
• 8 potatoes, peeled and cubed
• 2 1/3 cups soy milk
• 4T. brewers yeast
• 1/2 c. cashews
• 1 1/2 c. warm water
• 2 oz. pimentos
• 2T lemon juice
• 1 t. salt
• 2 T. chopped garlic
• 1 T. smoked paprika
• • 2T corn starch
  • 1 1/2 c. water

Melt butter in a pan.  Add sliced leeks and celery.  Saute until softened.  Add 8 c. water, and malanga or 4 other types of potatoes.  Bring to a boil and then simmer until tender.  

In a separate pot heat water, and place 4 cut up potatoes in pot.  cook until tender then set aside.

When Malanga is cooked and softened,  place all ingredients in a blender and blend until smooth and creamy.  Place back in stock pot and add cooked potatoes from other pot.  Add soy milk, salt and pepper to taste and stir.  

In a blender blend together cashews, warm water, brewers yeast, pimentos, lemon juice, smoked paprika, garlic and salt.  Blend until smooth.  Add to soup. and stir.  

In a small bowl mix water with corn starch, stir well and add to soup.  Bring soup to a boil stirring often and then reduce and simmer.  Serve topped with non-dairy cheese and sprinkle smoked paprika on top.  

Serves 8

Bells and Beans chili

1# ground turkey, beef or vegetarian meat substitute
1 red onion, chopped
1/2 green bell, chopped
1/2 red bell chopped
1/2 orange bell chopped
15 oz. black beans
15 oz. kidney beans
15 oz. pinto or white beans
15 oz. corn
1 can rotel tomatoes
15 oz. diced tomatoes
1/4 c. favorite salsa
8 oz tomato sauce.

Cook turkey, beef or vegetarian meat and set aside.  In a sauce pan add 1T. olive oil or coconut oil and saute onion and bells until softened.   Add remaining ingredients and cook 10-15 min until cooked through. 

Corn Potato Leek Soup

1 T. Earth Balance butter or Olive oil
3 Leeks, washed and sliced into 1/4" slices using light green parts as well
1 Med. Yellow onion, coarsley chopped
4 garlic cloves, minced
5 large size yellow potatoes (yukons) Peeled and cut into 1/2" cubes
7 c. vegetable broth
3 T. vegetarian chicken seasoning
1/2 t. liquid smoke
1 c. vegan sour cream
2 T dried chives, plus more for topping
red pepper flakes (optional for topping)
salt and pepper to taste
1 can corn

heat oil or butter in a large soup pot on med heat.  add leeks and onions and saute for 5-7 min.  until translucent.  Add garlic and cook 1 minute.  Add broth, potatoes, seasoning, chives, smoke and sour cream.  cook 20 min.  until potatoes are soft.  remove from heat blend place 1/2 of soup in a blender and puree.  place puree back in the pot and add corn, cook approximately 5 minutes until heated through. serve in bowls topped with dried chives and red pepper flakes if you like it a little spicy.

Serve.

8 servings.

Smoky best chili

3 white onions, chopped
2 T. garlic, minced
1 # turkey hamburger
2 c. chicken broth
2 cans tomato sauce (small cans)
1 can Rotel tomatoes w/green chilis
1/2 bag of chipotle flavored taco seasoning
1 T. Reg Taco seasoning
2 dashes of cayenne
1 can creamed corn
1 can regular corn, drained
4 cans kidney beans, rinsed and drained
1 T. liquid smoke
1 T. regular hot chocolate (secret ingredient)
2 T. BBQ sauce
4 1/2 t. ranch seasoning

Brown onions and garlic in oil (we use coconut oil) in a large sauce pan. Brown turkey hamburger in a separate pan. When onions are translucent add chicken broth, browned meat, tomato sauce, rotel, taco seasonings, kidney beans, cayenne, corns, beans, liquid smoke, hot chocolate, bbq, and ranch. Cook on med/high until brought to a boil. Then turn heat down and simmer for 15 min. Serve with sour cream, chopped cilantro and top with cheese

yummy Chicken Corn Chowder and Homemade Cornbread

CHICKEN CORN CHOWDER

serves 8

1 1/2 # chicken breast

1 onion, chopped

2 cloves of garlic, minced

4 T. coconut oil

1 T. cumin

1 c. whipping cream

4 c. shredded monterey jack cheese

4 c. chicken broth

2 T. chicken seasoning, or chicken bouillon

2 c. frozen corn (I use Trader Joes' frozen roasted corn)

1 can of green chili's

1 can of creamed corn

1 roasted bell pepper, chopped

1 tomato, chopped (for topping)

1 avocado, chopped (for topping)

cilantro chopped (for topping)

hot sauce, if desired

Heat coconut oil in sauce pan and add chicken, cook until just about done and then shred chicken, add onion, cumin & garlic and cook until chicken is all the way done. Add remaining ingredients, cook on med-high heat, stirring occassionally until cheese is melted. Serve warm topped with tomatoes, avocado, cilantro and cheese.

HOMEMADE CORN BREAD

Perfectly moist, and crumbly..

Makes 24 large muffins

1 cup yellow cornmeal
1 cup all-purpose flour
1/4 cup cake flour
1 cup sugar
2 tablespoons baking powder
1 1/2 teaspoons salt
4 large eggs, at room temperature
3 ounces (3/4 stick) unsalted butter
1/3 cup vegetable oil
1 cup coconut milk or regular milk
1/2 cup yogurt or buttermilk
For glaze:
3 ounces (3/4 stick) unsalted butter
1/4 cup honey
1/3 cup water

preheat the oven to 350 degrees. line muffin tin with paper liners.

Sift together cornmeal, all-purpose flour, cake flour, sugar, baking powder, and salt 2 times. Set aside.

In a medium bowl, whisk together eggs. Melt butter and immediately whisk into eggs in a slow stream. Whisk in oil, milk, and yogurt. Whisk in dry ingredients just until combined.

Scoop about 1/2 cup of batter into large muffin tins. Bake for 30 minutes, or until a tester inserted in the center comes out clean.

To make the glaze: While corn bread is baking, place butter, honey and water in a microwave safe bowl. Microwave on high for 1 min, or until butter is melted. Whisk until blended.

When corn bread is done, remove from oven and brush top of the bread with honey butter mixture. Then serve.

Vegan Chili

This is kind of a sweet chili, the kids and husband LOVED it!!

3/4 c. water
1 c. dehydrated TVP (you can sub this for 1# of cooked ground beef or turkey if like, however it would no longer be considered vegan)
1 T. olive oil
1 onion, diced or 1/2 - 1 c. of dehydrated onions, reconstituted
2 t. garlic, minced
1 large can of bushs baked beans (we used the Vegetarian style)
2 cans kidney beans
1 large or 2 small cans of tomato sauce
1 can Rotel diced tomatoes with chilies
1 pkt of chili seasoning (we used lowry's)
1/4 c. masterpiece bbq sauce.

Reconstitute TVP by boiling the water then add the tvp. Stir well, so it doesn't burn. Turn off burner. While the TVP sits, add 1 T. Olive Oil to a large sauce pan, when hot add onions and garlic. Cook until onions are translucent. Then add the Tvp, mix well to coat the TVP with onion mixture. Cook about 2 more minutes. Then add remaining ingredients. Cook for 15-20 minutes. Then serve. You can garnish with sour cream and cheese if you like.

Mexican Chili

Chicken Tortilla Soup with Homemade Tortillas