Wednesday, October 19, 2011


I have moved from Summer Laura to Fall Laura. Summer Laura eats a lot of fruit and veggies from the farmer's market, spends 85% of daylight hours outdoors, and wearing her favorite summer outfit; yoga capri pants (you know you tried to steal them El) and a v-neck T-shirt. In contrast, Fall Laura is currently eating an IKEA chocolate bar (specifically called a Choklad Not, if you wanted to know), goes to work (school) in the morning when it is still dark, and wears some sort of Northface product at least 95% of the time.

Bring on the carbs it is time to hibernate.
Before I crawl into my electric blanket and count the days down to summer vacation, I thought I would share one of my favorite end of the garden recipes, which also can be made with canned goods if the frost has already hit your house. I made this with fresh tomatoes/corn/garlic/onion from the aforementioned farmer's market and peppers from my garden.

Vegetarian Tortilla Soup
1 T. veggie oil
1 bell pepper, chopped
1 jalapeno or something more to your spicyness preference, chopped
1 small onion, chopped
2 cloves garlic, smashed
2 cups pureed tomatoes, with some chunks left in for good measure
1 cup veggie broth (love the Penzey's)
3 cobs of corn cut from the cob
1 T. cumin
S&P to taste
Tortilla chips, cheese, sour cream, avocado, etc. for toppings.

First, chop everything up. I pureed my tomatoes in a blender and chopped in my mini chopper the onion/garlic/bell pepper/jalapeno. Whatever size chop you want is okay, it is a soup not science. Saute the chopped veggies in the veggie oil in a heavy pot. After everything is starting to smell good, add the tomatoes puree and cook down for 5 minutes on medium high. Next, add the veggie broth, corn, cumin and S&P. At this time I added a can of black beans to add some more protein. Let it cook for a while until it is at the consistency that you want it...not watery but not a stew...then top and eat.
Now here is my admission of guilt, the recipe that I use calls for making your own tortillas and then adding them in the pot of soup to cook. I have tried this twice and it is really yummy, but sooooo not worth the effort. Trust me, just buy the $3 bag of chips and stick some in there, if you let them soak in the soup it will taste the same, I promise.

Obviously, this recipe is doable with canned goods as well and turns out really fresh tasting on a chilly winter day.

P.S. Just to let you know I did eat 1/2 of my Choklad Not.
P.P.S. I like the song "Hibernation" by His Orchestra...listening to it right now.

1 comment:

  1. Oooh this looks good. My tomato plant is just starting to grow blossoms. Fingers crossed I get some before it gets too cold here.