I am getting ready to go out of town again for a couple of days. My dad is having his surgery on Friday and we are leaving for Palo Alto tomorrow night, so I did some cooking for my husband tonight so he could have some food while I am going. I made a big batch of my Spaghetti Florentine in White Wine Sauce. I made it almost exactly like the recipe, except I omitted the bellpepper (didn’t have any) and the vegan cheese. I didn’t even miss the vegan cheese, though the bellpepper always add a bit of extra flavor. It was still delicious and my husband should have a good lunch out of it.

I also made my husbands absolute favorite Vegan Tortilla Soup. He loves this dish more than anything else I make.

Vegan Tortilla Soup

1 yellow onion, chopped
3 cloves garlic, chopped
3-5 serano chiles, chopped (use 3 if you don’t like super hot)
3 tbsp olive oil
1/2 bunch fresh cilantro, finely chopped
1 large or 2 small tomatoes
4-5 cans pinto beans
1 can tomato sauce
2-3 cups vegetable broth
3 cups corn
salt and pepper to taste
6 tortillas
1/2 cup olive oil

Cut tortillas into thin strips and fry up in olive oil. Once cooked set aside for later. Sauté garlic, onion and chile peppers in olive oil. Then add cilantro, tomato, and dash of salt and sauté. Then add vegetable broth, tomato sauce, beans, and corn. Bring to a boil, then reduce heat and let simmer for 20-25 minutes. Top with vegan sour cream and tortilla strips.

This is truly a great recipe. I probably won’t be blogging for 4-5 days, but hope to be back next Monday. I hope everyone has a great weekend.