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  #1  
Old 10-14-2009, 08:32 PM
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wyjoz wyjoz is offline
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Join Date: May 2007
Posts: 7,929
Today I had Tortilla Soup, by Melissa Mango.... from her class.............there is one posted on the net by Roxanne Kline....
http://starchefs.com/chefs/RKlein/ht..._r_klein.shtml

Tortilla Soup
1 cup Mexican red chili sauce
2 cups tomato water*
½ cup carrot juice
1/3 cup fresh corn kernels
1 clove garlic
2 Tablespoons onion
¼ cup cilantro, chopped
2 Tablespoons fresh oregano, chopped
2 teaspoons lime juice
2 Tablespoons olive oil
¾ teaspoon ground, mild chipotle chili
¾ teaspoon chili powder
½ teaspoon salt
1/8 teaspoon fresh ground pepper

Mexican Red Chili Sauce
¾ cup roma tomato, chopped
1 ½ ounces dried chili mix, remove seeds, then soak for ½ hour in warm water, rinse and drain
1 teaspoon oregano, chopped fine
1 teaspoon garlic, minced
1 teaspoon ground cumin
1 teaspoon lemon juice
½ teaspoon raw apple cider vinegar
1/8 teaspoon smoked salt
1/8 teaspoon cracked black pepper
1 ½ teaspoons date paste
½ teaspoon salt

Sour Cream
¾ cup coconut meat
1/3 cup cashews, soaked 10-12 hours
3 Tablespoons olive oil
2 Tablespoons lemon juice
1 teaspoon date paste
½ teaspoon Celtic salt
Water to thin

Garnish
Fresh corn kernels
Diced avocado
Chopped cilantro
Tortilla chips
Method:

For Soup:
Blend ingredients for soup in blender. Set aside.

For Mexican Chili Sauce:
Blend all ingredients together in food processor or blender until a smooth sauce is achieved.

For Sour Cream:
Blend ingredients in high speed blender until smooth. Variation: Stir in white truffle oil.

To Serve:
Pour soup into warm bowls. Garnish each with fresh corn, diced avocado, cilantro, tortilla chips, and dollop of sour cream.


*To make tomato water blend roma tomatoes with Celtic sea salt and let hang in cheesecloth bag for 1 hour, reserving liquid, discard solids.

Last edited by wyjoz : 10-14-2009 at 09:15 PM.
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  #2  
Old 10-15-2009, 07:02 AM
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Pansy Pansy is offline
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Join Date: Oct 2007
Location: Ohio
Posts: 935
Me loves mexican food...yum!! Sounds really good!
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  #3  
Old 01-03-2010, 09:57 AM
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wyjoz wyjoz is offline
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Join Date: May 2007
Posts: 7,929
I'm in """LOVE LOVE LOVE''''' with Tortilla Soup ....... and Omid just came up with another recipe ! http://www.shiitakeblog.com/


Serves about 4 people
You Need

For the Cornbread

3/4 cup walnut flour
1 cup hazelnut milk
1 cup almond flour
4 tsp nutritionist yeast
1/4 Cup raw honey
1/3 Cup olive oil

For the Cornbread Topping

kernels from 1 medium size ear of corn
½ avocado thinly sliced
1 red onion thinly sliced
A few fennels washed
Freshly ground black pepper

For the Tortillas

½ sweet potato thinly sliced and dehydrated for 5 hours

For the Chicken Tortilla Soup

1/3 onion, chopped

1 garlic clove, grated

1 Tsp olive oil

1/2 chili pepper chopped

1/2 Tsp fresh oregano

6 tomatoes roughly chopped
3 tbsp light miso

2 cups young coconut milk

1/2 whole corn kernels, corns separated

1 green chile pepper, chopped

1 tbsp fresh cilantro chopped

6 tbsp beetroot juice


For the Cauliflower cream

4 cauliflower buds
1 Tbsp cocoa butter
4 Tbsp young coconut cream
Dash of lime

Method

Step 1. Lightly grease a 9-inch square dehydrating pan with olive oil. Mix the almond flour and hazelnut milk in a small bowl so the almond flour can soak while preparing the rest of the ingredients.Step 2. In a large bowl mix together the walnut flours, nutritional yeast and honey. Mix the olive oil and stir into the almond flour. Add the almond flour to the walnut flour and stir to moisten. Pour into the prepared pan and dehydrate at 115 degrees F for 24 hours or until a toothpick comes out clean from the center of the pan. Makes 16 squares.Step 3. On an organic dehydrating paper, spread the thinly sliced sweet potatoes and dehydrate for 5 hours.Step 4. Blend the cauliflower and coconut milk until creamy and refrigerated for 2 hours to set.Step 5. Slice the cornbread thick or thin and arrange the toping as desired.Step 6. Mix in all the chicken tortilla ingredients and blend until smooth & creamy. Get out 4 of your favorite bowls and divide the soup evenly.Step 7. Divide the tortillas garnish with cauliflower cream & oregano or your choice of herb. Serve with cornbread & cornbread toping.


Chop to Impress Ebook ----- I got it and it's fun! Joz
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  #4  
Old 07-02-2010, 12:43 PM
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Carmella Carmella is offline
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Join Date: Apr 2007
Location: Beautiful BC
Posts: 5,120
This one looks mighty yummy as well...

Raw Tortilla Soup (serves two people with appetites)
Posted by Gena on Choosing Raw

Ingredients:
2 tomatoes, chopped
2 large red bell peppers, chopped
1/4 cup sundried tomatoes, packed
1/4 cup fresh cilantro, packed
2 large stalks celery, chopped
3/4 cup water
1 tbsp lime juice
2-3 tbsp olive oil
1 tsp salt
3/4 tsp cumin
1/2 tsp chili powder
1/4 tsp paprika
1 clove garlic (optional!! raw garlic is powerful, folks)
Dash cayenne pepper (optional)
Optional toppings: tomato, avocado, onion, corn chips


Instructions:
Blend all ingredients in a minus the olive oil in a blender (a high speed blender will work best, but any will do). When the ingredients are well combined, drizzle in the olive oil with the motor running until the whole mixture is creamy and emulsified. Pour into bowls and top with the chopped veggies and the corn chips! Serve alongside more chips, some pita strips, an Ezekiel sprouted wrap that you’ve warmed in the oven, or simply some chopped veggies for a delicious lunch!
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