Wednesday, August 8, 2007
Tortilla Soup with Uncheese
This is the Tortilla Soup from the Real Food Daily Cookbook. Roommate and I were sweating like crazy eating hot and spicy soup in August NYC heat but it was totally , totally worth it. This is the first recipe I've tried from RFD but I'm looking forward to making more as this was so spot on: delicious, healthy and pretty simple to make. I did add some rinsed canned black beans (post puree) to the pot on Day Two of Tortilla Soup Extravaganza 2007. A generous squirt of lime juice before serving is also highly recommended. Garnished here with cilantro, avocado and homemade Monterey Jack Cheez (one of the block uncheeses from The Ultimate Uncheese Cookbook).
A word on the cheez: this particular batch actually reminds me more of egg than of cheese, but in any case it tastes really nice grated in soup or sliced on a veggie burger. You really do have to tweak the recipes in that book to your own specifications (I always add extra chile and garlic, much less lemon juice than she suggests and use soymilk instead of water for a creamier result) and you can't be afraid to play around. Jo Stepaniak gives you a basic plan for good texture and a basic flavor platform, but you have to trust your instincts with the variations. Definitely not for the nutritional yeast phobes either; so its suggested for your more exerienced vegans. Get your delicious B-12 you deficient weaklings! ;)