Monthly Archives: January 2019

Spicy Vegetarian Mexican Soup with Cheddar Lime Biscuits

This hearty, healthy dish is perfect for warming up on chilly winter nights. Spicy, savory, and super satisfying, it’s ideal for a cozy night on the couch, but also fits the bill for a festive dinner party with friends. The leftovers keep and pack beautifully, making it the perfect take-to-work lunch. The cheddar lime biscuits are this soup’s perfect companion, but are also delicious in their own right. Use any leftover biscuits to make the ultimate egg and cheese breakfast sandwich the next morning.

Serves: 4-6 (with leftover biscuits)

Prep Time: 25 minutes

Cook Time: 20 minutes

Soup Ingredients:

  • 2 tablespoons olive oil
  • 1 – 2 jalapenos, minced and deseeded to your preference
  • 1 yellow onion, chopped
  • 4 cloves garlic, minced
  • A big pinch of dried oregano
  • A big pinch of ground cumin
  • A big pinch of ground chili powder
  • 2 cups vegetable broth
  • 28 oz. can diced tomatoes
  • 2- 15 oz. cans black beans, drained and rinsed
  • 2- 15 oz. cans pinto beans, drained and rinsed
  • 15oz can sweet corn, drained and rinsed
  • 4oz can chopped green chilies
  • The juice of 3 limes, more or less to taste
  • Chopped cilantro, to taste
  • Salt and pepper, to taste

Optional Toppings: hot sauce, lime wedges, chopped avocado, tortilla chips, shredded cheese, sour cream, chopped cilantro

Directions:

  1.  In a large Dutch oven, heat the olive oil over medium heat. Add the jalapenos, onion, garlic, oregano, cumin, and chili powder, and sauté until golden, 4-6 minutes.
  2. Add the vegetable broth, diced tomatoes, black beans, pinto beans, corn, and chopped chilies. Stir well, bring everything up to a simmer, and cook uncovered for 8-10 minutes.
  3. Add the lime juice, and salt and pepper to taste. Stir in a small handful of chopped cilantro. If the soup seems too thick for your liking, add a bit more vegetable broth or water to thin it out.
  4. Add desired garnishes, serve along with the biscuits, and enjoy!

Biscuit Ingredients:

  • 2 ¼ cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 4 tablespoons lime zest
  • 1 stick unsalted butter, cold, cubed
  • 1 cup almond or coconut milk (or regular milk if you prefer)
  • 1 cup shredded cheddar or pepper jack cheese (or a mix of both)
  • 1 egg, beaten

Biscuit Directions:

  1. Preheat your oven 375 degrees.
  2. In a large bowl, whisk together the dry ingredients and lime zest. Add the cold cubed butter to the bowl, and use your fingers to pinch the butter cubes into the dry ingredients until the mixture resembles damp sand, and the butter is the size of small peas.
  3. Stir in the milk and shredded cheese until the dough starts to take shape and stick together. Be careful not to overmix at this stage, it should still look very rough.
  4. On a clean surface, gently knead the dough until it starts to feel smooth and cohesive, about 1 minute. Pat the dough out to a ½ inch thickness, and use a biscuit cutter (or a water glass turned upside down!) to stamp out biscuits from the dough. The number of biscuits will depend on the size of your cutter.
  5. Arrange the biscuits ½ inch apart on a baking sheet lined with parchment paper, or greased with a bit of butter.
  6. Freeze the biscuits for 15 minutes (this ensures they turn out light and flakey).
  7. Brush each biscuit with a bit of the beaten egg, and sprinkle with a bit more cheese, lime zest, or sea salt if desired.
  8. Bake for 12-15 minutes (depending on the size of your biscuits), until golden brown. Serve hot with extra butter if desired. Enjoy!

Notes: The biscuits can be made entirely ahead and frozen. To serve, bake directly out of the freezer for 8-10 minutes until hot. The soup can also be made ahead and frozen for up to 4 months.

Vegan Swap: To make the biscuits vegan, swap the butter out for vegan butter, and omit the egg wash. For the soup, swap any dairy toppings for the vegan equivalent.

Paleo & Whole30 Swap: Swap the beans and corn for an equal quantity of ground beef or turkey. Omit dairy toppings and biscuits.

Vegetarian Zucchini Rollup Enchiladas

This healthy, lightened up and gluten free take on classic enchiladas will have everyone asking for seconds. Thinly sliced zucchini ribbons stand in for tortillas, wrapping up a hearty filling of cheesy corn, beans, and quinoa. These enchiladas are so packed with flavor; you won’t even miss the tortillas! Feel free to add in ground beef, shredded chicken, or any of your other favorite enchilada fillings in this highly adaptable recipe.

Serves: 2-4 (with some leftover filling)

Prep Time: 25 minutes

Cook Time: 15 minutes

Ingredients:

  • 1 tablespoon olive oil
  • 4 scallions, minced, white and green parts divided
  • 4 garlic cloves, minced
  • 1 can yellow corn, rinsed and drained
  • 1 can black beans, rinsed and drained
  • ½ cup cooked quinoa
  • 1 tablespoon taco seasoning
  • ½ cup enchilada sauce, plus more for topping
  • Your favorite hot sauce, to taste
  • 1-2 tablespoons fresh lime juice
  • ½ cup shredded cheddar cheese, plus more for topping {omit for a dairy free version}
  • 2 medium size zucchini
  • Salt and pepper to taste

Directions:

  1. In a large skillet, heat the olive oil over medium heat. Add the white parts of the scallions, the garlic, corn, and beans, and stir to combine. Cook for 3-4 minutes until softened.
  2. Add the quinoa, taco seasoning, enchilada sauce, and hot sauce and lime juice to taste. Add the shredded cheese. Stir well to combine, and season to taste with salt and pepper if needed. Set the filling aside to cool.
  3. Using a peeler or mandolin, slice the zucchini lengthwise into long thin ribbons. Overlap 4-5 zucchini ribbons so you have a roughly small tortilla sized square to use as your enchilada wrapper. Repeat this with all of your zucchini ribbons (you should have between 8 and 10 wrappers).
  4. Preheat your oven to 375 degrees.
  5. Place no more than 2 tablespoons of filling at the top of each wrapper, and roll snuggly to keep all the filling in.
  6. Place each enchilada seam side down in an oven safe pan, fitting them in snuggly next to each other. Spoon over 2-3 tablespoons of your enchilada sauce over the enchiladas. Less is more here- you don’t want them getting soggy. Sprinkle over a bit more shredded cheese as desired.
  7. Bake the enchiladas for 12-14 minutes, until the cheese is melted and the zucchini wraps have softened.
  8. Sprinkle over the minced green scallions, and enjoy!

Optional: Serve with sour cream, guacamole, lime wedges, and extra hot sauce for even more flavor.

Note: You can finely chop any scraps of zucchini leftover from making your ribbons and add them to the bean quinoa mix.

To Make it Vegan: Omit the cheese, or substitute your favorite vegan cheese swap.

To Make it Paleo, GAPs, or Whole30: Swap the corn, beans, and quinoa for ground beef, chicken, or turkey. Omit the cheese.