Tuesday, January 14, 2020

ABRAMS Dinner Party Spotlight on Eat for the Planet Cookbook...Featuring "No Chicken" Enchilada Soup #EatForThePlanetCookbook #ABRAMSDinnerParty #vegan #soup

One of our key healthy eating goals for 2020 is to focus more on plant-based eating. To help us meet this goal, we've decided to eat vegetarian/vegan for two of four weeks of each month. Needless to say, I was very excited when I received the Eat for the Planet Cookbook for my next ABRAMS Dinner Party featured cookbook! This cookbook contains 75 easy-to-make recipes from some of the best plant-based chefs, brands, and influencers. This collection of approachable vegan recipes and insight from some of the most influential voices in the vegan world is an essential guide to eating for your personal health...in a way that's also better for the planet. Several recipes caught my eye...including Easy Red Lentil Soup, Loaded Zucchini and Quinoa Salad, and Tia Blanco's Beyond Tacos.

I ultimately chose to feature the the comforting and lightly spiced "No Chicken" Enchilada Soup. This hearty soup features all of the very best enchilada features...and meatless plant-based chicken pieces. The end result was a complete meal-in-a-bowl...and you'll never guess the chunks of "chicken" are 100% meat free -- because the taste and texture are nearly identical to chicken meat!

"No Chicken" Enchilada Soup
from the Eat for the Planet Cookbook
Ingredients (makes 9 cups/4 hearty servings):
  • 2 tbs. olive or coconut oil
  • 1 medium yellow onion, chopped
  • 9-ounce package vegan chicken strips (No Evil Foods No Chicken or Sweet Earth Mindful Chicken)
  • 4-ounce can diced green chiles
  • 2 cloves garlic, finely chopped
  • 10-ounce can red enchilada sauce
  • 15-ounce can black beans, rinsed and drained
  • 14-ounce can fire-roasted diced tomatoes, with juice
  • 15-ounce can whole-kernel corn, drained
  • 1 tsp. ground cumin
  • 1 tsp. salt
  • 2 cups vegetable broth
For topping each bowl: Fresh cilantro, sliced avocado, fresh lime wedges, and tortilla chips. [NOTE: I also added lowfat sour cream and reduced fat cheddar cheese.]

Step 1: In a large pot, heat the oil over medium-high heat until glistening. Add the onion and cook for 3 minutes, then add the "chicken." Stir to combine. Cook for 3-5 minutes, or until the ingredients begin to brown. Add the chiles and garlic, stirring, for 30 seconds...or until aromatic.
Step 2: Add the enchilada sauce, beans, tomatoes, corn, cumin, salt, and stock. Bring to a boil, then reduce heat to medium-low and simmer 20-30 minutes.
Step 3: Ladle the soup into serving bowls. Serve hot with cilantro, avocado, lime, and tortilla chips -- plus sour cream and shredded cheese if desired. Store any leftover soup -- ungarnished -- in a tightly covered container in the refrigerator. Leftovers will keep in the refrigerator up to 5 days or in the freezer for up to a month.
Y'all...this soup is SO good! It's hearty, lightly spicy, and just plain delicious. I promise that you'll never miss the meat! This soup was a big thumbs up from Michael and I...and the leftovers reheated perfectly the next day. If you love Mexican food, this delicious soup is a perfect choice. Even if you're not one to typically make vegan recipes? This soup will definitely change your mind...I hope you'll give the recipe a try and let me know what you think!

Disclosure: I received a review copy of the Eat for the Planet Cookbook as part of the ABRAMS Publishing Dinner Party group. All opinions shared are solely my own,

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