Chick'n Chowder with Chipotle

I found this recipe that I made before we went vegan. It's from Cooking Light and I had written delicious on it. So, I decided to make it vegan today. It was so delicious!!! Don't be afraid to swap out ingredients and make your favorite dishes vegan!! I know it's still in the mid to high 80's in Florida and feels like 90. But it's October!!!! We need soup!! Go make this, you won't be sorry.

• 1 chipotle chile from a can of chipotle chiles, chopped
• 1 teaspoon sauce from can of chipotle chiles
• 1 large sweet onion, chopped (2 cups)
• 2 carrots, chopped (1 cup)
• 2 stalks celery, (mine were small), chopped (1/2 cup)
• 1 teaspoon ground cumin
• 1/2 teaspooon dried thyme
• 1/2 teaspoon dried oregano
• 6 cloves garlic, crushed
• 6 cups no chicken broth
• 1 package Gardein Meatless Chick'n Strips (slightly thawed), strips cut into thirds
• 2 medium potatoes, cut into 1/2 inch pieces
• 1 can hominy, rinsed and drained
• 1/4-1/2 cup coconut milk
• 1 cup plum tomato, seeded, chopped
• 1/4 cup fresh cilantro, chopped
• 1/2 teaspoon salt
• lime wedges  

Heat 1/4 cup water in a large soup pan. Add chile, onion, and next 6 ingredients (through garlic); cook 7 minutes, adding more water if necessary, until onion is tender, stirring frequently.

Stir in broth. Simmer about 20 minutes.

Using an immersion blender puree the vegetables.

Stir in potatoes and hominy, bring to a simmer over medium heat. Cook uncovered about 20 minutes until the potatoes are tender.

Stir in chick'n pieces and coconut milk. Simmer 5 minutes until chicken is heat all the way through.

Remove from heat and stir in reserved adobe sauce, tomato, cilantro and salt. Serve with lime wedges.

Enjoy!!

Stuffed Poblanos

I love stuffed peppers. I found huge poblanos at the local market last week and this happened.

• 2 roasted poblanos*
• 1 jar salsa Verde
• 1 cup Daiya Mexican blend (or Pepper jack)
• 1-2 Field Roast Italian Sausage, quartered
• 1 cup left over rice (I had a rice medley blend)
• 2 scallions
• cilantro
• Garnishes: Sour cream, salsa, jalapenos, more cheese, shredded lettuce.

Add the sausages and scallions to a nonstick skillet and heat till the sausages get a little brown.

 Add enough salsa Verde to the bottom of your casserole dish so the peppers dont' stick.

Slice your roasted pepper from top to bottom. Then make a slit at the stem on each side so you can open up the pepper.

Gently remove the seeds and membrane, being careful not to rip the peppers.

Add a small amount of cheese to the middle of each pepper.

Mix the sausage mixture with the rice. Add a heaping amount over the cheese.

Top with another layer of cheese. And fold the sides in to cover it all.

Add the stuffed peppers to your casserole dish.

Cover the peppers with more salsa Verde.

Top peppers with more cheese. Roast in 350F oven (I use my toaster oven) for 30 minutes.

Keep an eye on them at the end to make sure you don't burn them. You nice hot, bubbly sauce.

Garnish to your liking. I added salsa, vegan sour cream and jalapenos.

Enjoy!!!
Note:
* To roast the peppers, put dry peppers under a broiler and broil until skins blister, rotate until entire pepper has been blistered. Allow to cool and then peel the skin off.

Avocado Toast

First, let me say I'm sorry for the extended absence. But, I'm back and hope to be sharing some delicious food on a steady basis. I've been seeing everyone with their Avo Toast. So, here's the version we had over the weekend. It was delicious!

• 2 slices Ezekiel bread
• 1 ripe avocado
• 3-5 cherry tomatoes
• sea salt
• hemp seeds

Toast the bread:

Mash avocado in a bowl and add 1/2 to each piece of toast.

Top with thinly sliced cherry tomatoes and a sprinkling of sea salt and hemp seeds.

Enjoy!!