Rebecca Thein's Place

Hearty Vegan Chorizo and Yam Soup

2012-01-04T16:31:00.000-08:00

While experimenting with a new soup recipeand serving it for dinner last night, my husband commented“You can open your own Vegan Soup Restaurant. This is very tasty.” Then he took another spoonful.

For those ofyou that do not know me, that is one huge compliment. Why? Simply put I neverenjoyed cooking before. To me preparing a meal was comparable to washingwindows, something that had to be done. However, since I adopted a vegan diet,I found peeling; dicing and slicing can be a fun activity. Maybe that has to dowith all the new food options I’m exploring. Or maybe, it's because I knowexactly what is in the meals I'm eating and everything I choose is healthy.When I frequented restaurant in the past, (which was more often than not) I never knew whatthe chef were adding to my food for flavor, but it was most likely tons of fat.Now I rely on herbs and spice to give that mouth-watering flavor I crave. And I'm careful to choose the healthier menu items when I do go out.

Below I have added my Hearty Vegan Chorizoand Yam Soup. I use half the Chorizo for the soup and the other half for my previousTaco Recipe.

Hearty Vegan Chorizo and Yam Soup

Utensils: You will need a pot withlid. Knife, Big spoon to stir and ladle to serve with.

Ingredients:

1 pkg	Soy Chorizo (I use Trader Joe’s)
1 box	32 fl oz Imagine Organic Vegetable Broth, Low Sodium
1 tsp	Adobo Spice
1 Small	Yam
1 (15 oz) can	Black Beans
1 (15 oz) can	Fire Roasted Tomatoes by Muir Glen
2	Celery Stalks
1 bag	Organic Blue Corn Tortilla Chips
1 tbsp	Quinoa
1 tbsp	Chia Seed (optional)

Directions:

1. Cutup onion and cook in oil until pieces are clear then add in ½ of soy chorizo.Save other half of chorizo for using in Taco’s

2. Washand cut up celery into small pieces.

3. Peeland cut yams into small cubes.

4. Onceonion and chorizo are cooked, add adobe seasoning, yams, rinsed black beans,tomatoes, celery, entire box of vegetable broth, quinoa and chia seeds. Stir tomix.

5. Letsoup simmer for about 1-2 hours (or until celery and yams are soft), occasionallystirring.

6. Toserve: ladle soup into bowls and crush some tortilla chips on top of the soup.

2012 Calendar by Rebecca Thein

2011-12-04T16:45:00.001-08:00

I have been busy creating a calendar consisting of my original children's poetry. To view inside of calendar and/or purchase a copy, follow the link to my page on Zazzle.com.2012 Poetry Calendar by Rebecca Thein The cover art was done by me in Kindergarten.

2011-11-28T08:19:00.001-08:00

Yesterday I read a Sheila Roberts short novel called, "The Nine Lives of Christmas." I've actually read every book she's written and I've enjoyed each story she has shared with us. Here's is my review of her latest holiday story.

The Nine Lives of Christmas by Sheila Roberts
My rating: 4 of 5 stars

View all my reviews

Super Easy Vegan Taco's

2011-11-21T17:52:00.001-08:00

As I told you in my earlier post, I would be adding some of my vegan recipes. This one is easy to make, and it is very tasty. Most of the ingredients I buy at Trader Joe's. (Abbreviation I use TJ.)

I'm including a link to a brown rice recipe I found that I like. Perfect Brown Rice Recipe I now skip the rinse rice step. I do not add salt or use as much water as this recipe calls for and I'm still happy with the consistency of my rice.

INGREDIENTS:

Taco Shells (organic) TJ

Soy Chorizo TJ

1 can Black Beans (organic) TJ

Pico De Gallo TJ

1 cup cooked Brown Rice TJ

Optional Ingredient Ideas: Daiya cheese, lettuce, olives, avocado, vegan sour cream.

INSTRUCTIONS:

First, I start the brown rice. I take ½ cup brown rice and add it to a large pot of boiling water. (4 or more cups of water) Let boil half-hour or until desired texture. While rice is cooking pour the black beans into a strainer, rinse, and set aside. Wash your lettuce and cut up the avocado if you are going to use them as taco toppers. Once rice is cooked pour it into a strainer to remove excess water.

Add your Pico De Gallo and, half of the soy Chorizo to frying pan and heat. Now toss in the rinsed black beans, rice, and blend the ingredients. Cook for a few minutes until the mixture is hot. I like to warm the taco shells in the oven for a few minutes at around 350°. Scoop a spoonful of the hot taco filling into your heated shell and top with your favorite toppings. I happen to like lettuce and avocado the best.

And there you have a simple tasty taco.

Enjoy Rebecca

Back to Blogging

2011-11-07T09:57:00.000-08:00

It's been a long time since I last blogged. I feel like that was a confession and not a simple statement.

As I reflect, I realize it has been 2 years since I chose to change my diet and go Vegan. And I'm here to say it has been the best decision I've made for myself in years. I thought I would cave and start eating cheese, (Oh, how I love Italian food!) but that has not happened. I am so dedicated to making healthy choices and it has really paid off. Now I need to shift my focus on limiting my sweet consumption, which has proven to be my biggest hurdle. Anyone that eats vegan knows there are fabulous desserts and the temptation is overwhelming when you are a chocoholic. Initially my family placed bets on how long it would take me to crumble, but as they have now learned, when I set my mind to do something nothing will stand in my way. Not even a big slice of cheese pizza.

Vegan eating may not be your choice, but I find it to be delicious awaking of my taste buds and just what the doctor would have ordered if I didn't beat him to it.

I love soup and have veganized many of my favorite soups, like Cream of Asparagus, whole Pea soup, Tortilla soup and more. I will post the recipes on my blog soon.

Sincercly, Rebecca