Soy Curl Menudo Rojo Soup

INGREDIENTS:

* 1/2 package of 8oz dry Soy Curls (available on Amazon)
* 1 29oz can of white hominy or Mexican hominy
* 2 tablespoons of medium or mild canned red enchilada sauce, or more to taste (you may store rest of sauce in refrigerator jar)
* 32oz (1 quart) low sodium vegetable broth
* 4 oz sliced mushrooms
* 1/2 onion
* 4 garlic cloves
* 1 1/2 tablespoons menudo dry  seasoning mix (a brand like Tampico, El Guapo, or another)
* 1/2 oz chili powder
* 3 lemons or limes
* splash of apple cider vinegar
* Chopped veggies (kale, green cabbage, broccoli, brussels sprouts, chicory)
* Salt to taste

Condiments:
* sliced radishes
* sliced carrots w/ onion & jalapeño
* sliced avocado
* salsa

INSTRUCTIONS:

* Soak (re-hydrate) dry soycurls in pot of hot water for 15 minutes
* Drain water, rinse curls & return to dry pot
* On low heat dry-sauté moist soycurls, adding juice of lemons & dry menudo seasoning
* blenderize onion, garlic & a little water, then add to pot
* also add vegetable broth, red enchilada sauce, drained hominy, chili powder, chopped veggies, vinegar & water to acquire soup consistency
* cover & simmer on low heat for 20-30 minutes
* add salt, as desired
* serve with condiments

Winter Vegetables Guide: What Winter Produce Is in Season?

There are some heartwarming, tummy-filing winter recipes in this article. Dig in!

https://foodrevolution.org/blog/healthy-winter-vegetables/?utm_source=sfmc&utm_medium=email&utm_campaign=blo-2022-&utm_content=winter-vegetables-article&j=168354&sfmc_sub=17348292&l=137_HTML&u=2167901&mid=514008241&jb=265

Vegan Mock Meat (Gluten-Free, Oil-Free)

INGREDIENTS

  • 4 ounces dry soy curls – half of a bag
  • 1 ¼ cups vegetable broth
  • 1 large onion, chopped
  • 8 ounces baby bella or portobello mushrooms, sliced
  • 4 large cloves garlic, minced
  • 1 ½ teaspoons smoked paprika
  • ½ cup raw sunflower seeds or walnuts – walnuts create a darker “beef” color
  • 2 tablespoons nutritional yeast
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon fine sea salt
  • black pepper, to taste
  • 2 teaspoons apple cider vinegar
  • 2 tablespoons tamari
  • 1 tablespoon corn starch or arrowroot

INSTRUCTIONS

  • Preheat a large saute pan over medium heat.
  • Place soy curls in a large bowl and cover with the broth. Let them soak for 10 to 15 minutes. After soaking, reserve ¼ cup of the broth, and drain the rest. Lightly squeeze the soy curls to remove excess moisture, then set aside.
  • In the preheated pan, dry sauté the onion and mushrooms until softened, about 10 minutes. Add the garlic, rehydrated soy curls, and smoked paprika, and cook until the soy curls are heated through, about 5 minutes. Remove from heat.
  • In a large food processor combine the nuts or seeds, nutritional yeast, onion powder, garlic powder, salt and pepper. Pulse until the nuts/seeds are chopped. Spoon the soy curl mixture into the food processor and drizzle with vinegar and tamari. Pulse 7 or 8 times or until it resembles ground meat.
  • Return the mixture to the same sauté pan, and cook over medium heat for 3 to 4 minutes, stirring occasionally.
  • Dissolve the corn starch in the reserved ¼ cup broth. Pour into the pan and continue to cook for 3 to 4 minutes. The soy curl beef should now appear more moist, slightly clumpy, and lightly browned. Taste and adjust salt and pepper as desired. Enjoy as is, or use in another recipe.

https://myquietkitchen.com/wprm_print/18578

Day 199 of Year 8 Low-SOS Vegan Plan

EXERCISE:
* Jog 5k outdoors

WATER: (3) × (25) = 75 oz

EATS:
* cheerios, uncooked rolled oats, pomegranate, almonds, blueberries, ground flaxseed, almond milk
* banana
* strawberry Newton XL-cookies & few almonds
* red seedless grapes
* pinto beans, rice, avocado burrito wrapped in flour XL-tortilla
* steamed broccoli
* air popcorn w/ few jr XL-mints

SUN HAS SET

Cmmt: XL indicates uncommon extravagantly luscious food

Day 167 of Year 8 Low-SOS Vegan Plan

EXERCISE:
* Jog 5k outdoors

WATER: (3) × (25) = 75 oz

EATS:
* banana, almonds & peach
* mushroom-oat burger on bagel w/ onion, tomato, homemade oilfree hummus, pickle & broccoli-slaw
* air-fried potato wedges & steamed asparagus w/ homemade hummus dip w/ tabasco

SUN HAS SET

Cmmt: XL indicates uncommon extravagantly luscious food

Mushroom-Oats Burger

Serves 6

Ingredients (organic is best)
-1 pound cremini or white button mushrooms*
-2 teaspoons sea salt
-1 tablespoon apple cider vinegar
-3 cups rolled or quick oats
-2 teaspoons black pepper
-2 to 3 tablespoons extra-virgin olive oil, divided (NOT RECOMMENDED)
-6 sprouted whole-grain hamburger buns or 6 large lettuce leaves
-Mustard, Lemony Almond Hummus (page 191 in Beat Cancer Kitchen), pickles, red onions, sliced tomato, lettuce, and avocado for garnish

Directions
1. Pulse the mushrooms in the work bowl of your food processor until they are finely chopped but not blended. Work in batches as needed.

2. Combine the chopped mushrooms and salt in a large mixing bowl. Allow the mixture to rest for 5 minutes. You’ll notice that water is being pulled from the mushrooms; do not discard the water!

3. Add the vinegar, oats, and pepper. Using your hands, knead the mushrooms and oats together until well incorporated. The mix will seem a little dry at first.

4. Cover with plastic wrap and refrigerate for 20 minutes. Use this time to slice your pickles, onions, tomatoes, etc., and tidy up the kitchen.

5. Knead the mixture once more. This time, it should resemble ground beef – seriously!

6. Divide the mixture into 6 equal balls and press each ball into a 4-inch patty on a sheet of parchment or wax paper. Make sure your patties have smooth, rounded edges. This makes them less likely to fall apart as they cook.

7. Place 1.5 tablespoons of olive oil in a large cast-iron skillet or frying pan set over medium heat. Pan-fry the burgers 3 at a time for about 4 minutes per side. Add the remaining oil before cooking the second batch.

8. Serve hot on a toasted whole-grain bun or over lettuce, topped with your favorite burger fixings. Mine are lettuce, tomato, pickles, onions, and lots of mustard.

Enjoy!

This recipe is from BEAT CANCER KITCHEN: Deliciously Simple Plant-Based Anticancer Recipes.