At the farmers market last weekend, Jon and I had a great quesadilla from one of the stands. Even better, the stand was selling their tortillas. Of course, I couldn’t resist buying some and using them to make my own quesadillas this week.
I started off by making a tomatillo salsa. I chopped up lots of tomatillos (also from the farmers market), some fresh corn, and jalapeños. I mixed all this together with tabasco sauce, lime juice, and red chili flakes, then let it sit so all the flavors would mix together.
Next, I sautéed onions, peppers, jalapeños, and garlic with oregano, chili pepper flakes, salt and pepper. I also added in some veggie “chicken” chunks, then added a little vinegar to add some nice sharpness to the mix. After the veggies were soft and flavorful, I was ready to assemble the quesadillas.
I heated up my cast iron skillet, then placed a tortilla in it to heat up. Each tortilla was topped with a small amount of vegan cheese, fresh corn, and the veggie mixture. The outside of each tortilla got brown and crispy (no extra fat added!), the vegan cheese melted, and all the flavors combined together.
After all the quesadillas were finished, I served them topped with the tomatillo salsa. Even though they weren’t quite as good as our farmers market quesadilla, they were still delicious!
I love this spicy and refreshing soup…it is light enough for the summer, but warm and spicy enough to also be great in the winter.
I started off with some ginger, green onions, lime zest, diced chili peppers, and sliced lemongrass sautéing in a little canola oil. Once this mixture was heated up and releasing its yummy aromas, I poured in some veggie broth and light coconut milk to make the soup base. I let this simmer together for a while to infuse the flavors together.
The soup base is so fragrant you could almost eat it on its own! But, I like soup that had more substance so next I added lots of veggies. Carrots and red pepper went in first, followed by broccoli. Sometimes I will add a veggie chicken substitute which really absorbs the flavors of the broth nicely. After the veggies are cooked, I finish the soup with some bean sprouts and a little squeeze of lime for freshness. Yum!
Tortilla Lime Soup
This is definitely one of my favorite soups. It is spicy, crunchy, sour, and comforting all at the same time! I started off by chopping an onion (of course!), and then zesting and juicing a lime.
Onion and Lime Zest Sauteing
Once the lime was zested, I started sauteing the onion then adding the lime zest to heat up for just a minute. I love the way the lime zest smells as it heats up – amazing!
Next I added in all the things to make it a soup – chopped tomatoes, veggie broth, black beans, and lots of lime juice. If you happen to have tomato juice sitting around (I know, who doesn’t?), it makes a nice addition in place of the veggie broth.
While everything heated up to reach a simmer, I prepared the last ingredient. I know as my mom and sister read this they will be dismayed to learn that the final ingredient is fresh cilantro. But since I escaped their severe aversion to cilantro, I happily chopped up lots of fresh cilantro leaves and added them to the soup.
Once the soup had simmered for a while, I added a little more fresh lime juice plus some Tobasco sauce for heat and it was ready to serve. I crushed up some tortilla chips in each bowl, and then ladled the soup over the chips…the chips make a very satisfying crumbling sound as they absorb the hot soup. Yum!
Soup Served over Crumbled Tortilla Chips