(Creamy) Mexican-Style Sweet Roasted Garlic Soup (With Beans and Greens) for Souper (Soup, Salad & Sammie) Sundays

I have had garlic soup on my mind for a while now and came across this hybrid from Rick Bayless. It captures a little bit of Spain and Mexico both in the bowl. I used it as a starting point to turn it into a vegan soup. Replacing chicken broth with veggie broth was easy. According to Bayless, the eggs stirred at the end are put their primarily to make the soup silky and creamy so I replaced them with cashew cream--which also subs well for the richness of the cheese. I also added canned chickpeas and baby spinach for extra satisfaction and nutrition. (All of my changes are in red below.) The result is am aromatic and tasty bowl of soup--perfect for a light but filling lunch of dinner. 

Rick Bayless says, "A warming bowl of this quick-to-make brothy restorative shows a spirit that's both Spanish and Mexican: Spanish in substance (garlic soup with croutons and egg is one of Spain's standards), Mexican in vitality (avocado and tomato are the Mexican breath of life)."  

Mexican-Style Sweet Roasted Garlic Soup (Sopa de Ajo Estilo Mexicano)
Adapted from Rick Bayless's Mexican Kitchen
(Makes 4 Servings)

1/2 cup fruity olive oil
1 large head of garlic, peeled, chopped into 1/8-inch pieces
5 cups of good chicken or vegetable broth (I used veggie stock)
4 slices firm-textured bread, crusts removed (I left crusts on)
salt to taste
1 ripe avocado, peeled, pitted and cut into 1/2 inch dice (optional)
3 oz Mexican queso fresco or feta cheese cut into 1/2" cubes (omitted)
1 large, ripe round tomato, cored, seeded and cut into small dice (optional)
4 green onions, lightly brushed with olive oil and broiled or grilled until soft, then chopped (optional) (didn't use)
2 eggs, lightly beaten
canned chipotle peppers (optional) and rinsed (didn't use)
My additions:
1 (15 oz) can of chickpeas drained and rinsed
1/2 cup cashew cream
1 1/2 cups baby spinach leaves, sliced 
hot sauce to taste

Heat olive oil in a small heavy pot over medium low, add garlic and cook very slowly until garlic is very soft and golden, 15-20 minutes.(Don't overcook or burn--garlic should be soft and almost gooey.) Strain the garlic through a medium mesh strainer and set oil aside (you will need 3 tablespoons for the croutons). Transfer garlic to a medium-sized saucepan (2 to 3 quart) and stir in the broth, partially cover and simmer over medium heat 30 minutes.
 
To make croutons: Turn the oven to 325 degrees. While soup is simmering, cut the bread into 1/2-inch cubes and toast on a baking sheet in the oven until thoroughly dry but not real brown, about 20 minutes. Drizzle with about 3 tablespoons garlic oil, toss to coat and return to oven for 5 minutes more until nicely golden.

To finish the soup: season with salt. Dive the tomato, avocado and whatever else you are using into bowls. A few minutes before serving, move the soup from the heat, let stand 30 seconds to cool a bit, stir in the eggs with a spoon (They give the broth body and creaminess), then ladle into the bowls. (I stirred in the cashew cream, chickpeas and baby spinach and warmed through.)  Ladle soup into bowls and top with croutons and chipotle if using. Serve.

Notes/Results: Creamy, nicely garlicky and satisfying. Using the cashew cream made the soup silky--like eggs would have and rich enough not to need the cheese. It's a great combination of textures with the chickpeas, tomato and creamy avocado and the crunchy croutons on top. I left out the chipotles on top, but added hot sauce to taste for a bit of spice. A relatively quick and easy soup to make and I would definitely make it again. 

 
I am posting a day early for the "What's in Your Lunchbox" theme at I Heart Cooking Clubs. You could definitely pack a thermos of the broth and a container with the additions and have a delicious bowl of this healthy soup on the go. ;-)

Let's check out who is in the Souper Sunday's kitchen this week. 

Stash of Simple Kitchen Seasons is here with Zucchini and Escarole Soup (Minestra di Zucchine e Scarola) and says, "Soup is one of the easiest things in the world to cook. I often wonder why more people don’t make it at home.Unlike a minestrone, this is meant to be a first course. You can add rice, pasta, beans or increase the amount of potato to make it heartier. Or add pancetta, sausage or ham in the beginning if you’d like a “meat-y” flavor in addition to the vegetables."

Tigerfish of Teczcape- An Escape to Food offers up a colorful Watermelon Basil Salad and says "In my mind, I wanted to combine watermelon and basil in a salad and as I searched the Internet, the recipe from Chef Marcus Samuelsson stood out - just what I was looking for in terms of availability of ingredients and ease of execution. Watermelon, fresh basil, extra-virgin olive oil, salt and ground black pepper were called for.  I left out the olive oil and the salad was still as refreshing and bright."

Janet of The Taste Space made this hearty Chickpea and Tofu Tahini Scramble Salad and says, "To celebrate all things vegan, I am sharing a non-traditional yet homely rendition of a classic vegan dish: tofu scramble. This one uses both chickpeas and crumbled tofu as its base and is coated in a delicious lemony-hummus-tahini sauce. Pan-roasted tomatoes add a nice burst of sweetness and I tossed this all over fresh baby spinach. I have also made this with the spinach wilted into the dish, which was also lovely."   

Barbeque Chicken Salad with Cornbread Croutons is on the menu over at Stirring the Pot. My pal Kim says, "This salad has all the components of your favorite barbecue.  Lettuce and coleslaw are mixed with red onion, corn, poppy seeds and coleslaw dressing to create a creamy and textured base for this salad.  The salad is topped with a blend of cheddar and Monterey Jack cheese and graced with a sweet and smoky mound of tender barbecued chicken.  The crowning glory is the buttery, garlicky, crisp cornbread croutons.  It's like a party in your mouth!"

Finally Pam from Sidewalk Shoes has a delicious Smoked Trout Salad with Goat-Cheese Croutes to share this week and says, "I love a salad for dinner, especially on a Friday night.  It gets me ready for the usual over-eating I do on a weekend.  The trick is finding a salad that leaves me feeling virtuous and hubby not staring at an empty plate five minutes later with his stomach still growling.  This salad is perfect.  My store didn’t have any smoked trout, but they did have some smoked mackerel. So, it was a wonderful, fatty fish that gave that full, satisfied feel.  Then you have the creamy, tangy goat cheese, and the crisp bread.  It was truly delightful" 

Thanks to everyone who joined in this week. If you have a soup, salad or sandwich that you would like to share, just click on the Souper Sundays logo on the side bar for all of the details.

Have a happy, healthy week!
 

Fresh Tomatillo Salsa (on Local Tombo Ahi) Fish Tacos

I needed quick and easy this week and fish tacos always fit the bill. This tangy Fresh Tomatillo Salsa from Rick Bayless goes together almost as fast as opening a jar and tastes wonderful drizzled over the savory bites of fish, crunchy cabbage and creamy avocado slices.

Rick Bayless calls this his "default salsa" because it is so quick and easy and says to serve it within an hour or so before the flavor start to fade. I made a half-batch to put on some fish tacos and found it was still plenty tasty the next day.

Fresh Tomatillo Salsa
From Mexican everyday by Rick Bayless
(Makes about 1 1/2 Cups)

4 medium (about 8 oz total) tomatillos, husked, rinsed and quartered
1 large garlic clove, peeled and quartered
hot green chiles to taste (I used 1 serrano for 1/2 batch), stemmed and roughly chopped
1/2 to 2/3 cup (loosely packed) roughly chopped cilantro
salt to taste

Combine the tomatillos, garlic, chile and cilantro in a food processor or blender. Add 1/4 cup water and a generous 1/2 teaspoon salt. Process to a coarse puree; if using a blender, begin blending on low, at first pulsing to get the mixture moving evenly through the blender blades.
 
Pour into a salsa dish and thin with a little more water if necessary to give the salsa an easily spoonable consistency. Taste and season with additional salt if you think necessary.
Serve within an hour.

Notes/Results: The salsa has a great green and tangy flavor and a nice kick from the serrano chile. For the tacos I used some local tombo ahi (the Hawaiian name for tropical albacore tuna), light and mild. Salsa verde is always a nice change of pace from red salsas and I like it better with fish. I would make this salsa again.

We are celebrating Día de Independencia (Mexican Independence Day) at I Heart Cooking Clubs this week and salsa and fish tacos seems like celebrating to me. ;-)

 

Everyone's Velvet Cream of Potato Soup and a Cookbook Review of "The Back in the Swing Cookbook" for Souper (Soup, Salad & Sammie) Sundays

If it is still blazing hot in your neck of the woods, you may want to bookmark this tasty Everyone's Velvet Cream of Potato Soups for when it starts to cool down in the next few weeks. Unless you are like me and eat warm soup year-round. (Since the temperature is pretty consistently in the 80's around here, even on a more humid weekend like this one, good soup still appeals) . Although creamy, this is by no means a heavy soup and it is surprisingly good cold too. 

The recipe is from "The Back in the Swing Cookbook" by Barbara C. Unell and Judith Fertig. Published by the non-profit organization Back in the Swing USA, the book is designed as a cookbook and resource for people getting back into the swing of things after breast cancer. It's a gorgeous book full of about 150 healthy and easy-to-prepare recipes designed to support healthy-living and help embrace a positive lifestyle. Although designed for breast cancer patients and their support, the healthy recipes and health tips woven in, are applicable to anyone interested in eating and being well. 

Andrews McMeel Publishing: August 7, 2012

Hardcover: 8"x9", 288 pages

The book is divided into: Desserts (gotta love that they start with dessert), Breakfast, Beverages, Appetizers and snacks, Salads and Side Dishes, Soups, Stews, Risottos, and More, and The Main Event (entrees). Beautiful photographs abound and the "Recipes for Life" throughout the book include tips on exercise, meditation, relaxation, friendship, positive emotions and more. There are also sections on New Horizons in Prevention, Survivor Resources and Menu Planning. 

Authors Unell and Fertig have about 30 cookbooks and books about healthy living between them and have created a book that would be a great gift for a friend or family member looking for support and a way to embrace a positive lifestyle.   

Recipes that caught my eye and received a "to-make" tab include; Sweet Couscous with Dark Chocolate and Dried Fruit, Baked Lemon-Spice Apples, Blueberry-Lavender Sauce, Bountiful Breakfast Strata, Wake-Up Pizza, Chamomile and Apple Peel Tea, Orange-Scented Hot Chocolate, Aztec Guacamole, Roasted Rosemary Garbanzo Snacks, Parisian Raspberry and Blue Cheese Salad, Wild Rice and Cranberry Harvest Salad, Cauliflower and Saffron Risotto, Tuscan Ribollita, Provencal Salmon Aioli Platter, and Ricotta and Parsley Gnocchi with Slow-Simmered Tomato Sauce with Red Wine. Being a lover of potato soup, that was the recipe I chose to make to "road test" this book. 

I made two changes to the recipe--swapping out the yogurt topping for cashew cream (mixed with a little lemon and salt to make it yogurt-like) to make a non-dairy, vegan version, and pureeing about 1/3 of the potato/cauliflower mixture to make it thicker and creamier.

"You'll adore this creative way to use cauliflower; it's perfect for those who love creamy soups, but not the fat. Leeks, green onions, and shallots are different members of the onion family, but tender green onions have a much stronger onion flavor than the tougher leek, which is somewhat sweet. The leeks, garlic, and bay leaf help build flavor in a gentle way."

Everyone's Velvet Cream of Potato Soup
From "The Back in the Swing Cookbook" 
(Serves 4)
Prep Time: 15 minutes / Cook Time: 30 minutes

1 Tbsp olive or grapeseed oil
2 leeks, white only, chopped
1 clove garlic, minced
1 bay leaf
2 large russet potatoes, peeled and cubed
1 small head cauliflower, core removed, florets cut into small pieces
6 cups vegetable or chicken broth
salt and pepper
1/2 cup Greek yogurt (I subbed cashew cream)
2 Tbsp chopped fresh Italian parsley or snipped chives

Heat the oil in a large saucepan over medium-high heat. Saute the leeks for about 8 minutes, until tender. Add the garlic and saute for 1 minute. Add the bay leaf, potatoes, cauliflower, and broth. Bring to a boil, cover, then simmer for 20 minutes, or until the potatoes and cauliflower are tender.

To serve, remove the bay leaf and season to taste. Ladle into bowls and top with a dollop of yogurt and a sprinkle of parsley.

Nutritional Info: Calories: 70, Total Fat: 3g, Saturated Fat: 0.5g, Carbohydrates: 20g, Protein: 5g, Dietary Fiber: 1.5g, Sodium: 400 mg

Notes/Results: Creamy comfort food--the kind of soup that is like a warm hug in a bowl. It's a subtly-flavored soup but tastes sweet and satisfying. I like the additional silkiness that pureeing part of the potatoes and cauliflower give the texture, as well as the cashew cream stirred in. I ate two bowls at dinner and another for breakfast today. Yes, I eat soup for breakfast. ;-) I will make this again. 

Note: I received a copy of "The Back in the Swing Cookbook" from the publisher (Andrews McMeel), however I received no monetary compensation to review it. As always, my thoughts, feedback and experiences cooking from it are entirely my own.

There are good friends with soup, salads and a sandwich waiting in the Souper Sundays kitchen--let's take a look.

It's been a while since my good friend Stephanie, The Happy Sorceress at Dispensing Happiness has been at Souper Sundays and I am happy to have her here with a pretty bowl of Real-Deal Tortilla Soup. She says, "...despite Matt not being much of a soup fan (I know, I cry a little on the inside, too), he was very interested in this one.  I think the only changes made were using some already-cooked (and smoked) chicken for Matt, tortilla chips instead of frying fresh...and of course, leaving out that foul cilantro. OH! and blue potatoes. Come on; look at that beauty!  Really fabulous & quick soup. Deep flavor - it has a lot going on. And so filling!"

Gwen of Saturdays with Maggy is back this week with "Costco  Style" Broccoli Salad, featuring broccoli leaves. She says, "It turns out the leaves of the broccoli plant are edible. Rejoice fellow gardeners! Although, maybe I am way behind and you already knew this. You'll want to pick the leaves while they are still small and tender, bigger leaves will be more bitter and fibrous. You can cook them as you would chard, kale, or collards. I don't juice, but this would probably be a great addition to a juice or smoothie. If you do decide to use the larger leaves, remove the stem which will be hard to chew. Or, add them raw to this salad."
  

Pam of Sidewalk Shoes made this gorgeous Grilled Shrimp Couscous Salad with Jalapeno Dressing and says, "I’ve mentioned it before, but in case you missed it, you can now get the Donna Hay magazine app on your iPad!!!  It is super wonderful and even more fantastic than getting her magazine.  It is everything a cooking magazine app should be.  There are charming videos and movies, a recipe index, several ways to view a recipe.  It is seriously perfect.  ... So, anyway, back to this salad.  As usual it was wonderful.  Full of Donna Hay’s simple clean flavors.  The only thing is that next time I think I might add a bit of olive oil to the dressing to make it a little more runny and allow it to coat the salad more easily." 

Finally, we have a creative sandwich this week from Janet at The Taste Space, this Vegan BLT Sandwich with Curried Kabocha Squash Flatbread and Tofu-Cashew Mayonnaise. Janet says, "While most people have returned to school this week and may be looking for totable lunches, sandwiches are common for the masses. ...  A Vegan BLT. Not so farfetched with prepared store-bought vegan bacon, vegan “mayonnaise” and a loaf of bread. But this is Janet-style. Whole foods only. No white flours. A return of the raw eggplant bacon. Flatbread made with kabocha squash, buckwheat and flax.  And for that mayonnaise, I whipped up a tofu-cashew version.

Thanks to Stephanie, Gwen, Pam and Janet for joining in this week with some delicious recipes. If you have a soup, salad or sandwich that you would like to share, just click on the Souper Sundays logo on the side bar for all of the details.

Have a happy, healthy week!

 

Jamaica Flower Sangria with Cointreau (Sangria al Jamaica)

Sangria is like a late summer party in a glass. This one, by Rick Bayless, gets a little pizazz from tangy jamaica flowers (the cousin to our tropical hibiscus) and Cointreau. Refreshing and perfect for sipping on a warm day.  

 
Rick says, "Certain agua de jamaica flavors (and certainly the color) echo what I love about young red wine. Add a little orange liqueur--even some chopped fruit if that appeals--and you've got a pretty cool twist on sangria." 

Jamaica Flower Sangria with Cointreau (Sangria al Jamaica)
From Fiesta at Ricks, Rick Bayless
(Makes 12 6-oz Glasses)

2 750 ml bottles young, fruity red wine
1 1/2 cups Jamaica "Flower" Cooler (recipe below)
3/4 cups Cointreau or Triple Sec
ice cubes for serving


In a very large pitcher (or two smaller ones), combine the wine, jamaica and Cointreau. Cover and refrigerate until chilled, at least 1 1/2 hours. When you are ready to serve, pour into wine glasses over ice. 


-------

Jamaica "Flower" Cooler (Agua de Jamaica)
From  Rick Bayless.com
(Makes about 2 Quarts)

 2 cups (2 ounces) dried jamaica "flowers"
1 1/4 cups sugar

In a medium (3-quart) stainless or enameled saucepan, bring 1 1/2 quarts of water to a boil.  Add the "flowers" and sugar.  Stir for a minute or so, while the liquid returns to a boil and the sugar dissolves.  Cover and let steep for at least an hour, but no more than 2 hours.

Pour the mixture through colander or strainer into a large bowl, pressing on the "flowers"  to extract as much liquid as possible.  Stir in 3 cups water. 

Note: This recipe makes a tart version of auga de jamaica; feel free to stir in more sugar, if that appeals to you.  Store covered in the refrigerator in a noncorrosive container (preferably one that won't strain).  

Notes/Results: An excellent sangria. The jamaica cooler is sweetly tart and refreshing on its own, mixed with the sweet red wine it becomes even more appealing and the Cointreau adds bright citrus notes. I confess that my favorite part of sangria is the wine soaked fruit--in this version I used slices of red plums, red grapes and raspberries. I would make this again. 

Our theme at I Heart Cooking Clubs this week is ¡Esta Rojo!--dishes in shades of red.

Happy Weekend!
 

The Book Tour Stops Here: The Roots of the Olive Tree by Courtney Miller Santo

In The Roots of the Olive Tree by Courtney Miller Santos, the Keller family is five generations of firstborn women led by Anna, a matriarch of 112, bound and determined to be named the oldest person in the world and showing few signs of slowing down anytime soon. Anna lives in the family home on a secluded olive grove outside Kidron, a small town in Northern California with her daughter Elizabeth (Bets) and granddaughter Callie. Great-granddaughter Deb is doing time for killing her husband and great-great granddaughter Erin has recently returned home from an opera tour in Italy pregnant, and seeking solace and support from her family, determined to get her mother paroled before the birth of her child.  The unusual life-spans of these first-born daughters has caught the eye of a prominent geneticist who believes that they may hold the key to understanding aging and prolonging the life-spans for everyone, and he comes to interview and do genetic testing on the family.

It has long been suspected that it is the olive oil that has led to the Keller women's health and longevity. Anna's father immigrated with his family and olive tree cuttings from Australia and it became the family business for generations. Drama abounds in the Keller household, with the women simultaneously loving each other and allowing resentments, jealousies and secrets keep them somewhat apart. The story is told in turns from each woman's very different perspective, illuminating the deep and twisted roots of family relationships, so like the deep and twisted roots of the trees in the olive grove. One of my favorite passages is early on from witty, no-nonsense Anna: "Anna had loved her father but she never liked him all that much. She suspected most people felt this way about one parent, or at the very least, a sibling. It wasn't God's way to stick you with people who were easy to like--life was all a big test. Can you love your sniveling, sickly brother? Can you love your dumb but well-intentioned mother? Can you love your hard-as-steel father? Anna used to tell her children that God never gave one commandment about liking a person and she'd learned over the years that it was possible to love without having a lot of like in your heart."

The Roots of the Olive Tree is beautiful and compelling book that chapter by chapter unravels the love, conflict and emotional intricacies at the heart of every family. It's a book that will appeal particularly to those who like novels featuring strong and real female characters. It is the debut novel of author Courtney Miller Smith, a creative writing instructor living in Memphis. Miller Smith's own great-grandmother is 104 and her stories served as inspiration for the book.

From the foodie perspective, food is sprinkled throughout the story in family meals. Olives and olive oil of course play a starring role--the women eat it, cook with it, and Anna uses it on her skin. For my book-inspired dish for this review I had plans first for  a garlic and olive oil pasta that was mentioned, then I changed to a simple mixed olive and caper tapenade on warm bread. My week left little energy for even pitting and chopping olives, so in the end I enjoyed the olives, with some local-bakery multi-grain ciabatta dipped into olive oil with a sprinkle of smoked sea salt. A glass of white wine... and I called it dinner. ;-)

Note: A review copy of The Roots of the Olive Tree was provided by the publisher and TLC Book Tours. I was not compensated for this review and as always my thoughts and opinions are my own.

Happy Aloha Friday! 
 

"Lanie's-World's Greatest Chili"-Made Meat-Free for Souper (Soup, Salad & Sammie) Sundays

Is this recipe from Rick Bayless and his daughter Lanie truly "The World's Greatest Chili?" I am not willing to declare it that, but, I will say that it is pretty darn good. It's simple but has a full rich flavor and a subtle heat from the toasted ancho chiles. I used soy crumbles to make a meat-free version--not that you'd know it when eating it. 

The recipe can be found in Rick & Lanie's Excellent Kitchen Adventures, or on the Rick Bayless' website here. I had an extra ancho and wanted more beans so I increased quantities of other ingredients--my changes are in red below.

Rick says, "This is classic chili – more or less Tex-Mex style.  If you make it with the whole ancho chile pods (sometimes called pasilla chile pods on the West Coast), use coarse-ground meat (the classic “chili grind” in the Southwest), brown it well, and add fresh-ground spices; it’ll be one of the best chilis you’ve tasted. The difference between chili and chile?  Chili is the dish; chile is the pod.  Why not use regular chili powder?  Because it usually contains dried spices (including salt and sugar), which you may not like.  If chili powder’s all you’ve got, use 4 tablespoons, leave out the cumin, and go easy on the salt.  Chile pods and pure ground chile are available in all Mexican grocery stores."

"The World's Greatest Chili" 
Adapted from Rick & Lanie's Excellent Kitchen Adventures
(Serves 4-6)

4 large (about 2 oz) ancho chiles, stemmed, seeded and torn into large pieces
    OR 3 Tbsp pure ground ancho, New Mexico or California chile (I used 5 large anchos)
2 Tbsp bacon drippings, vegetable oil or olive oil (olive oil)
1 1/2 lbs ground beef, ground pork or a mixture of the two (used soy crumbles)
1 medium onion, cut into 1/4-inch pieces (I used a large sweet onion)
3 garlic cloves, peeled and halved (I used 4 cloves)
1 (15-oz) can diced tomatoes (preferably fire-roasted) (I used 2 cans fire-roasted)
1 tsp ground cumin (I used 2 tsp)
salt
2 Tbsp masa harina (the flour used to make corn tortillas) or corn meal (used 3 Tbsp)
1 (15-oz) can pinto beans (also used 1 can black beans)
about 1 cup grated cheese, for serving (subbed in diced avocado)
3 green onions, cut crosswise into 1/4-inch pieces, for serving 

Toast and soak chiles.   Heat large deep skillet or a large heavy pot (like a 6- to 9-quart Dutch oven) over medium. When hot, toast chiles one by one: open flat and press down with spatula until chile releases aroma and toasts lightly - 10 to 15 seconds.  Flip and toast other side same amount of time.  Transfer to a small bowl. When all are done, cover with hot tap water and lay a plate on top to keep the chiles submerged. 

Brown meat and onion.   Raise heat under pan to medium-high.  Add bacon drippings or oil, then add the meat and onion.  Break up meat with spoon or spatula as it cooks and browns—total cooking time about 10 minutes. Remove from the heat.  If there is lots of rendered fat, tip it off and discard.

Make seasoning.   Drain chiles, discarding water.  Place in food processor fitted with steel blade.  Add garlic, tomatoes with their juices and cumin.  Secure lid and process until smooth. Set medium-mesh strainer over meat pot.  Pour in chile mixture and press through.

Simmer chile.   Return pan to medium-high heat.  Stir 5 minutes to cook chile mixture.  Stir in 2 cups water and 1 1/2 teaspoons salt. Reduce heat to medium-low.  Simmer 45 minutes.  

Finish and serve.   Sprinkle corn meal or masa harina over chili and stir. Stir in drained beans if using.  Simmer 5 minutes.  Taste and season with more salt if you think necessary.  Ladle chili into bowls. Scoop cheese and green onion into small serving bowls. Pass separately for guests to add as much as they want.

Notes/Results: A tasty bowl of chili that hit the spot. I like the slightly roasty warm flavor from the toasted chili and the extra beans I added made it nice and hearty. The soy crumbles I used were Gardein Meatless Ground and texture-wise, they are some of the best that I have found. This would be a great dish for pleasing both carnivores and vegan/vegetarian eaters alike--very satisfying, especially when topped with creamy avocado and serve with crunchy tortilla chips. I would make this again.

This is for the "Out(side) of Mexico" them at I Heart Cooking Clubs. Tex-Mex may not seem that far from Mexico, but chili was what I wanted this week. ;-)

Some good friends are waiting in the Souper Sundays kitchen--let's take a look at what they brought.

Ana of Sweet Almond Tree brings a classic Beef and Barley Soup and says, "Savory, steamy broth, beef so perfectly cooked it melted in one's mouth, and beans and barley, warm and filling.  This is the kind of soup you ladle into your best china.  This is the kind of soup you set the table for.  The kind of soup you're proud to serve to your family.  Four days later, and we're now down to the last serving.  You're looking at it in these pictures.  It's waiting in the refrigerator and it will make the perfect snack for one very lucky person."

Pam of Sidewalk Shoes has a healthy Grilled Vegetable Quinoa Salad to share this week and says, "I had some leftover grilled veggies (zucchini, yellow squash, red peppers and onions).  Not enough to use by themselves.  So I cooked up some quinoa, made a quick homemade herb vinaigrette (olive oil, lemon juice, fresh parsley and thyme), and tossed it all together, with some salt and pepper.  Served along side the leftover grilled chicken.  Perfect." 

Janet of The Taste Space made this summer-perfect BLT Corn Pinto Bean Salad with Raw Eggplant Bacon. She says, "Obviously, this salad pushes monumental levels when you use fresh, ripe ingredients. Fresh heirloom tomatoes, check. Local, fresh corn on the cob, check. Cute heirloom pinto beans, I’ve got that covered. Your greenery of choice (or whatever is in your fridge): baby spinach. I added oomph to the original dressing by mirroring the bacon marinade, throwing in smoked paprika and chili powder. Lime juice makes this a bright dressing."

Thanks at Ana, Pam and Janet for joining in this week! If you have a soup, salad or sandwich that you would like to share, just click on the Souper Sundays logo on the side bar for all of the details.

Have a healthy, happy week!