frigid weather soup

On a frigid cold day, like today ’round here, there’s nothing like hot spicy soup.

Tortilla soup, that is!

Spicy Tortilla Soup

I adapted part of this recipe from Happy Herbivore (which I am a big fan of) but gave it my own spin.

It all started with a jar of salsa and a 15 oz can of pinto beans.  Not the most glamorous ingredients in the world of eating fresh plant-based foods but the pantry choices were slim and we were in the midst of a snowstorm.  So my friends, the two main ingredients came from a can and a jar.  And I think it’s quite genius in a pinch.

Puree 1 cup of salsa, 1 cup of the beans with 1 cup of broth.  Fortunately I made my favorite French Onion Soup the night before so I simply drained a cup of the flavorful broth from there.

Spicy Tortilla Soup

Once blended into a creamy broth (you know how I love creamy soups, right?) I transferred into a stock pot.  Adding a fresh diced mango, another half cup of salsa and a teaspoon of cumin.

mangoes

I let the soup simmer on low while juicing mangoes.

sliced mangoes

The perfect drink companion to spicy tortilla soup.

freshly squeezed mango juice

The soup was served with feta cheese and Late July brand tortilla chips, which I also love.  Yep, I go heavy on the feta.

Spicy Tortilla Soup

There you have it, spicy tortilla soup in a bind.  Super tasty and ready in under 30 minutes!

Let me add that in the future I am going to make this as a follow-up to Taco Tuesday.  Usually there are diced tomatoes, peppers and more left over that I am going to try as a fresh substitute for the jarred salsa.

Spicy Tortilla Soup

mediterranean veggie burgers

Guys, I’m always on a quest for interesting veggie and bean burgers.  I came up with a little combination for a Mediterranean inspired burger last week.

Mediterranean Veggie Burger

Making any veggie burger can be a bit time-consuming with all of the chopping and food processing so I finally got smart a doubled up my recipe this time so we’d get twice as many.  For us, that means 2 dinners and 2 lunches instead of just one of each.  Or 8 burgers.

And since I am in post-Clover Market hangover mode today, that means I can just pull out the 2nd half of these burgers and fire them up tonight with minimal prep.  Amen to that.

Mediterranean Bean Burger

So here’s what’s in my (double) Mediterranean veggie burger.  I chopped, ground and combined the following ingredients:

  • 2 cans of kidney beans
  • 1 can of olives
  • 1 small zucchini
  • 1 large tomato (draining the juice)
  • 1-2 stalks of scallions
  • 2 cloves garlic
  • salt, pepper, oregano

*We were out of fresh peppers or I definitely would have added one however olives are definitely the key to making this veggie burger full of Mediterranean inspired flavor.  I may just add more next time!

For a binder, I used one slice of bread plus a handful of oats and 1 egg.  I usually use 2 of the 3 mentioned binding agents but I felt wild so I threw all 3 into the mix this time.  It is just preference.

Mediterranean Veggie Burger

I pan cooked these for about 8-10 minutes on each side and then served them up on ciabbatta rolls with avocado & lettuce.  Yum!

What is your favorite veggie burger combo?  What should I try next?

spiced pumpkin bread

For as many years as I can remember, I have been making my tried and true pumpkin shortbread.  I wish I could remember the original source for this recipe but it has been so long.  I particularly love it because a.) it is so tasty and b.) it yields 3 loaves.  One for us, one to gift and one to freeze for later.

Spiced Pumpkin Bread Recipe

This year though I tweaked my recipe to make it just a little bit healthier or “cleaner” as we are on a quest to eat fewer processed foods.  I started with subbing white flour for whole wheat flour and refined sugar for raw sugar.

It is also the first time I made it with actual pumpkin versus the canned stuff.  In fact, I plucked this one right from my porch.  Yum, so much tastier with the real thing!

natural fall vignette

I’d love to try tweaking the recipe even further by substituting the vegetable oil for perhaps more pumpkin puree.  I think some of the sugar could possibly be substituted for apple sauce too based on what I’ve read.

But anyway, here’s the recipe as it stands today, just a little bit “cleaner” or less processed.

15 ounces real pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups raw sugar
3 1/2 cups whole wheat flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger

WholeWheatFlour

Preheat the oven to 350 degrees. Grease and flour three 7×3 inch loaf pans.

Remove the skin of a small pumpkin.  Cut in chunks and boil until pumpkin is soft.  Puree in a blender or food processor.

spiced pumpkin bread

In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended.

In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.

Bake for about 50 minutes.

Spiced Pumpkin Bread Recipe

The spiced pumpkin bread is perfect paired with a cup of coffee!

You’ll notice that I had a squash in my fall porch vignette too.  It is also long gone because we ate it!  (So is that little zucchini.)

natural fall vignette

You may have caught a snippet on my instagram or facebook of the butternut squash & spinach lasagna that we had for dinner last week.  It was so good!  I followed the SkinnyTaste recipe posted here.  Delish!  However, I didn’t roll the noodles as recommended.

I would make this again for the creamy butternut squash sauce alone.  We used the extra for pasta a few nights later.

butternut squash lasagna

Looks like I need to redecorate since we ate most of my fall porch vignette.  What fall dishes are you cooking up?

P.S. This Sunday we’ll be at Clover Market with a truck full of vintage finds!  And next weekend I’ll be at Serendipity showing you how milk paint works.  Hope to see you soon!

MMS October flier

Sharing at the Pumpkin Parade!