I love enchiladas. I love lasagna. So why not make enchilada lasagna? It’s layers of fresh, homemade enchilada sauce, corn tortillas, Sazon seasoned king oyster mushrooms, mashed potatoes, spinach and cashew cream. Does it get any better than that?
I love making this soup. It is so easy – a little chopping and dropping – and a short time later, potato leek soup. Another easy and filling soups. Personally, I love to make it and freeze it for when I need something extra comforting. Just so you know how quick and easy it is, I made this batch, in about 20 minutes, while my son gave me an update on school.
A few weeks ago, I had the enormous pleasure of having dinner with one of my plant-based heroes, Dr. Neil Barnard. I can’t really put into words how wonderful it was to sit and talk with such an accomplished man, a pioneer in his field, and a big influence on my life and work. And today I am honored to feature Dr. Barnard’s new book, The Vegan Starter Kit.
I love, love, love this soup! It’s flavorful, tomato-y and super delicious. This is such an easy recipe, you will want to make a double batch and have it all week. And it serves as a great base for any tomato based soup. You can add lots of vegetables for a vegetarian vegetable soup (I’m reminiscing about my mother opening a can of Campbell’s), beans and pasta for pasta fagioli, or lentils or chickpeas for a chowder.
There is nothing more comforting to me than soup. And since it’s getting cold here in New York, I have been making all kinds of new soups.