Tag Archives: vegan soup

Why you need to eat this Tortilla Soup

I think there is a lack of education along with eating meat in our country, I know this because after being a chef for the last 10 years I really didn’t think about the process of eating meat until just recently. It sounds like an extreme conspiracy theory but yet it is true that our country’s Agriculture department is a huge money maker allowing horrible practices for the animals we eat and our environment. I like to remind myself the vegan movement is not asking for your money, beans and grains are very cheap, they are asking for you to care about animals, yourself and our environment. Yet the meat industry is making money and fund associations and government programs to keep meat and diary important in our culture.


Why are we still okay with eating meat? We do not need meat for any reason nutritionally, in fact is is much healthier for us to not consume animal products.
The only food source that contains cholesterol is from animal products. The Centers for Disease Control Prevention website states that in the United States “1 out of 3 adults has high cholesterol” and “People with high total cholesterol have approximately twice the risk for heart disease.” The website also states that “610,000 people die of heart disease in the United States every year–that’s 1 in every 4 deaths.”

We have also learned that we do not need any nutrition from animal products that we cannot get from plant-based. I have always thought that we needed meat for protein but that is not true and protein is found in many plant-based foods.

So why are we still eating Animal Products…??? Tastes?

That is where I come in as a Chef you can trust me you will be eating well with a Vegan menu always satisfied, full and eating a delicious menu. You will have to cook more at home but we all know that is better for us and with time and more education there will be more plant-based options on restaurant menus.

Please have an open mind, educate yourself, try eating plant based, it is important to watch Forks Over Knives and What the Health on Netflix and make your own decisions.

This was one of my favorite Tortilla Soups I have ever had you will not miss the meat.

Plant Based Toritlla Soup

8 oz of soaked white large beans, corona or lima work great *
1/2 link of soy chorizo
1 large red onion, diced
1 cup of carrots, dice
1 cup of sweet potatoes, peeled and diced
1 tablespoon of EVOO
1 cup of celery, diced
Salt and Pepper to taste
2 tsp of cumin
32 oz of vegetable stock, I like Trader Joe’s Hearty
Garnish with Green Onion, Lime, Avocado and Tortilla Chips

In a large pot saute onions in olive oil for 5 minutes on medium heat. Add potatoes, celery, carrots, and soy chorizo season with salt and pepper saute for another 10 minutes.

If using a crock pot place items from pot into hot crock pot or if doing on stove add beans, cumin, big spoon of salt and stock to pot.

Simmer on low for 1-1.5 hours uncovered or in crock pot on low for 8 hours or high for 6. Add more water if needed. Taste for seasoning and garnish.



Roasted Mushroom Soup with Apple and Brie Crostini

This lighter take on the classic cream of mushroom soup adds more flavor and is perfect with the sweet and cheesy brie and apple crostini. This recipe uses rice to thicken and add a creamy consistency to soup without adding cream. Use Vegetable stock for a vegan soup.
Photography By: Ricardo Torres

2 portoPhoto Jan 14, 8 01 29 PMbella 
4 Tablespoons of Aged Balsamic Vinegar
1 lb. or button or cromini mushrooms
4 cups of chicken stock
1 cup of basmati rice
4 sprigs of thyme
4 cloves of garlic minced
2 onions small dice
Salt and pepper
We Olive Extra Virgin Olive Oil 
Truffle Oil to Garnish
Creme Fraiche and Chives to Garnish

2 granny smith apples matchstick slices
thin slices of brie cheese
toasted crostini
We Olive Extra Virgin Olive Oil Photo Jan 14, 8 01 54 PM

Preheat ove tno 375* In a roasted pan lay mushrooms and drizzle with balsamic and evoo. Salt and pepper. Roast for 25 minutes. Can be done ahead of time. 
In a large stock pot, add olive oil and saute onions for 5 minutes. Add garlic and remove thyme leaves from thyme add basmati rice. Toast for 2 minutes. 
Add stock and mushrooms with juice to rice. Simmer covered for 15 minutes. 
Puree until desired consistency. Garnish with Creme Fraiche, Chives and Truffle Oil.
Lay apples slices and thin slice of brie on toasted crostini. Drizzle with Olive OIl and toast in oven for 5 minutes.

Photo Jan 14, 8 37 37 PM