Mexican Noodle Soup

standard November 12, 2014 Leave a response

Today is the perfect day for this soup. Yesterday the temperature dropped over 15 degrees in the 45 minutes I was outside running. And this morning is not any warmer. Hearty, spicy soup to the rescue! This is a super fast, easy to make, perfectly slurpable soup. (Yes, you will be slurping this one.)

I feel like soup is always easy. And always forgivable. Saute veggies, toss in a few spices. Add a protein and a starch. A little broth and a little garnish to make it over the top. Even if you manage to mess it up, you just add a little more flavor, a little more broth, even it out. And you’re set. A complete, cozy one pot meal.


Mexican Noodle Soup

Serves 4.

Print-Friendly Recipe


  • 1 T coconut oil
  • 1 yellow onion, diced
  • 1 c red cabbage, chopped
  • 1 c black beans
  • 1 c sweet corn
  • 1 14 oz can diced fire roasted tomatoes with green chiles
  • 1 T chili powder
  • 2 tsp cumin
  • 2 tsp garlic powder
  • 1 tsp coriander
  • 1/2 tsp sea salt
  • 4 c vegetable stock
  • 4 oz rice noodles
  • 1/4 c red onion, diced
  • 1/4 c cilantro, chopped
  • 1 lime, juiced
  • 1 avocado, cubed


  1. Heat oil in a large stockpot over medium heat. Add onion and saute until translucent. Add cabbage and cook until slightly softened, about 5 minutes.
  2. Add beans, corn, tomatoes, and spices to the pot and stir to combine. Let cook for 5 minutes.
  3. Add stock and bring to a boil. Reduce heat to low and add noodles. Simmer for 5-10 minutes until noodles are cooked.
  4. Stir in red onion, cilantro, and lime juice.
  5. Ladle into bowls, and top with avocado to serve.


  • If you want some crunch, I recommend crumbling a few tortilla chips on top.
  • The noodles will keep soaking up the broth until they cool, so store leftovers in the fridge immediately. And don’t be startled if your soup turns into a noodle pot as you eat. Just add a splash more broth when heating the leftovers.


Per serving: 316 kcal, 49 g carb, 11 g fat, 10 g protein, 486 mg sodium, 5 g sugar




standard May 6, 2012 Leave a response

As much as I love Tex-mex, I have to say that true Mexican food is nothing like Americanized Mexican dishes. After eating a delicious authentic Mexican meal at Frontera Grill in Chicago, I feel completely different about the Tex-mex I have come to love. We could hardly understand the menu, even though it was in English, it had so many authentic ingredients on it. The number one thing I learned: you do not need chips in order to enjoy guacamole. Jicama is a much better substitute.  If you’re ever in Chicago, you must check out Frontera Grill.

My opinions about Mexican food, whether authentic or Texan, have changed dramatically over the past few years. Before I moved to Texas, mild salsa was too spicy. I only ate cheese quesadillas when we went to Mexican restaurants. Now, after living here for 5+ years, I am obsessed with salsa. And guacamole. You kind of have to be in order to live down here. Mexican food is ingrained into the culture, especially in Austin. So, to celebrate Cinco de Mayo yesterday, I have yet another Mexican recipe for you. And while these are by no means authentic enchiladas, they are a healthy and delicious vegan version. You won’t even miss the cheese.

Black Bean and Zucchini Enchiladas

Serves 2-4

Print Friendly Recipe


  • 1 medium zucchini
  • 1/2 white onion
  • 1/2 c frozen corn
  • 1 c black beans
  • 1 T Penzey’s Arizona seasoning, or chili powder
  • 1 lime
  • 4 tortillas
  • 1 c salsa
  • 1 c unsalted, roasted cashews
  • 1/4 c nutritional yeast
  • 1 tsp dried cilantro
  • 1/4 – 1/2 c water
  • guacamole, to serve


  1. Preheat oven to 350. Spread a spoonful of salsa into bottom of 8″ square baking dish and set aside.
  2. Optional: Blend cashews, nutritional yeast, cilantro and water, adding just enough water to make creamy but not runny. You may have to blend for a while to completely process the cashews. Set aside.
  3. Heat a skillet over medium heat. Drizzle a little oil to coat pan.
  4. Dice onion and zucchini. Add to skillet and saute until slightly translucent, about 5 minutes.
  5. Add beans, corn, and Arizona seasoning, or chili powder. Stir to combine and saute until cooked through. (Roughly mash half the beans with 1/4 c salsa before adding to skillet if prefer a smoother filling).
  6. Juice the lime and stir into vegetable mixture.
  7. Place a spoonful or two of mixture into each of the tortillas. Roll and place seam side down in prepared baking dish.
  8. Lightly spoon cashew sauce over tortillas. Cover with remaining salsa. Bake for 10-15 minutes, until tortillas are heated through and soft.
  9. Serve with guacamole.

Other Tex-Mex favorites:

Classic Vegan Nachos

Tex-Mex Taco Salad

Quinoa Salad Tacos

Cheese & Burgers

standard August 28, 2011 1 response

Things I learned this week:

  • I can get the husband to eat and like tofu as long as I don’t tell him he’s eating it.
  • Tofu pureed with nutritional yeast, garlic, and basil makes an excellent ricotta cheese substitute, especially for stuffed shells.
  • Soaked cashews pureed with nutritional yeast, lemon juice, and salt makes an amazing soft cheese. Perfect on crackers.
  • Black beans are the best substitute for beef when making burgers.

I’ve made black bean burgers before, but always following someone else’s recipe. This time I had a beef burger recipe that had a really fun combination of ingredients that I wanted to try out, only without the beef.

Black Bean “Cheese” Burgers

Serves 2

Adapted from the “Kreator Burger” recipe, Clean Eating, Aug/Sept 2011


  • 1 cup cooked black beans, roughly mashed
  • 2 T instant oats
  • 1 T diced green bell pepper
  • 2  small mushrooms, chopped
  • 1/4 c  diced sweet onion
  • 1 tsp minced garlic (or 1 clove)
  • 1/4 tsp dried thyme
  • 1/2 T chia seeds
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • 2 T non-dairy cheddar cheese, such as Daiya
  • Burger buns and toppings of choice


  1. Finely chop pepper, mushrooms, onion, and garlic in a food processor. Place mixture in a medium bowl. Stir in thyme, salt, pepper, mashed beans, and oats.
  2. Divide bean mixture in half. Form each half into a patty, then place on a non-stick baking sheet and chill for 1-2 hours.
  3. Take each patty in your hands,  place 1 T of cheese in the middle, and fold patty over the cheese, completely covering it.
  4. Bake in the oven at 400 degrees for 15 minutes, flipping halfway through. Burgers are done when they’re no longer soft and start to brown on top.

And since fries always go with burgers: slice 3-4 baseball sized red potatoes into wedges, toss with olive oil and a sprinkling of paprika, garlic powder, parsley, and salt, and roast at 400 degrees for 30 minutes.

Since I don’t like buying a whole package of burger buns and only using two of them, I usually end up using frozen dinner rolls instead. So I made 4 sliders instead of 2 burgers so they’d fit on the buns.  Worked out perfectly!