vegan Mexican | Vegan Recipes for Vegans and Vegetarians: The Blooming Platter in Virginia Beach, VA

As we in Coastal Virginia prepare for a January Arctic blast from Siberia(!), a warm-you-from-the-inside-out soup is on my mind. With inspiration from Mexican cuisines, redolent of cumin and coriander, this meal-in-a-bowl needs served with nothing other than a spoon. Enjoy!

Kale, Corn & Coconut Milk Soup (with optional sausage)
Yield: approximately 6 servings

2 tablespoon olive oil
1 small onion, diced
1 red or orange bell pepper, diced or thinly sliced
1/8 teaspoon each sea salt and freshly ground black pepper
3 cloves garlic, minced
1 tablespoon tomato paste
2 teaspoons ground coriander or to taste
1 teaspoon ground cumin, or to taste
2 links vegan sausage, preferably chipotle or chorizo flavored, sliced 1/4-inch thick
10 ounces frozen riced cauliflower, cooked according to package directions (I use the microwave)
2 cups cooked corn, canned (1-15.5 ounces, rinsed and drained), fresh, or frozen
2 cups vegetable stock
1-15.5 ounce can lite coconut milk
8 ounces chopped kale or baby kale
Optional garnishes: crumbled vegan feta, chopped parsley or cilantro

In large soup pot or Dutch oven, heat olive oil over medium. Add onion, bell pepper, salt, and pepper, and saute, stirring frequently, until softened, about 3 or so minutes. Add garlic and saute, stirring, for about 30 seconds. Add all remaining ingredients, stir well to combine, and bring to a gentle simmer for about 20 minutes to allow flavors to marry. Adjust heat as necessary throughout, stirring occasionally. Serve warm with a generous garnish of crumbled vegan feta and herby cilantro or parsley.

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Honestly, this filling is a rave and impossibly healthy. Not only is it made with no oil, but no calorie-dense ingredients like nuts. It is made from what virtually everything I make is made from nowadays: riced vegetables, but you would NEVER know it. Rich, thick, and beautifully spiced, this filling can be used in tacos, enchiladas, burritos, and quesadillas or spooned over nachos.

1/2 large yellow onion, diced

2 to 3 cloves garlic, minced

2 cups riced vegetables (I used a hash made of cauliflower, broccoli, and carrot, but any single or combination of these vegetables would work great)

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon dried cilantro (or 1 tablespoon fresh, finely chopped)

1 vegetable bouillon cube (the size to make 8 ounces broth) or 1 teaspoon vegetable broth base

1/2 to 1 teaspoon sauce from a can of Chipotle Chilies in Adobo Sauce (it is very spicy, so you might want to start with the smaller amount)

Sea salt to taste

1/2 cup my Luscious Vegan Low-Fat/Low-Calorie Cauliflower Cheese Sauce

Add water to a large skillet just to cover the bottom. Heat over medium to medium-high heat. Add onion and garlic and saute for a few minutes, stirring frequently, until tender. Add riced vegetables and enough water to not quite cover. Cook, stirring frequently, until vegetables are tender and moisture is mostly evaporated. Stir in cumin, smoked paprika, cilantro, bouillon cube, Adobo Sauce, and sea salt to taste. Stir in cauliflower cheese sauce and heat through. Serve immediately.

Serving note: I love it spooned over a brown rice cake and topped with a dab of vegan sour cream, a spoonful of pico de gallo, and two or three halved cherry tomatoes. A sprig of cilantro would be just right, but I didn’t have any for the photo shoot.

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