Simple, chunky vegan Mexican tomato soup

Here’s my rendition of a very easy, very quick and healthy Mexican tomato soup that J.O. did in one of his episodes of ’30 Minute Meals’. This recipe is my go-to recipe when I’m craving a soup that is easy to make, yet super hearty. You throw a few ingredients in a pot, boil them for a few minutes and puree them and you’re good to go!

I know this has been said way too many times in the history of food, but without Jamie Oliver and my abuelita, I honestly do not think I would’ve ever grown to love cooking as much as I do. I’ve got distinct memories of being 11 years old and having my eyes glued to the screen of what was then called ‘The Naked Chef’. It goes without saying that till this day, 15 years later, I am still constantly inspired in the kitchen by the both of them.

The thing I love most about this recipe is that it’s super versatile. You could use it as a base for pretty much anything. Make the soup a bit chunkier and you’ve got a killer salsa for your tortilla chips, substitute cilantro for basil and voila it’s an Italian version of the soup–you really cannot go wrong with this recipe in your repertoire.

Vegan Mexican tomato soup

Here’s what you’ll need:

  1. 2 cans of organic crushed tomatoes
  2. 2 cubes of organic bouillon stock
  3. 4 roasted bell peppers
  4. 4 sprigs of diced spring onions
  5. 3 cloves of garlic
  6. 1/2 teaspoon of cumin
  7. 1 liter of hot water
  8. A handful of rice (even leftover pre-cooked rice works out fine)
  9. Chopped cilantro stalks
  10. Sea salt and pepper to taste
  11. The juice of a lime for taste
  12. Optional toppings: cilantro leaves, sliced jalapenos, cultured yogurt, cheddar cheese, crushed tortilla chips, smashed avocado, guacamole (to name a few)

Here’s how to make it:

  • First, in a pot add all the ingredients except for the salt, pepper and lime juice (and the ingredients for the topping…duh)
  • Cover in pot and allow to simmer on medium-high heat for about 10-14 minutes (until rice is fully cooked)
  • Grab your handheld blender (or pour into a regular blender) and blitz until it’s reached the consistency you like. We like ours silky smooth, but it’s up to you.
  • Taste the soup and add lime, salt and pepper to taste.
  • Serve in a bowl and top with whatever the heck you’ve got on hand.
  • Enjoy the crap out of this one, because it’s a bonafide winner!

I cannot stress how much I love this recipe! I make it almost once a week and I’m yet to hear a complaint about the frequency of the dish.

It’s delicious, easy and super quick to put on the table. Go straight-up bananas with me and give this recipe a shot.

Oh, and since you’re here…why not follow me on Instagram by clicking this little link right here?

 

 

 

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Tortilla Baskets Filled with a Mango and Avocado Salad

Ever had one of those lazy Sunday mornings where all you want to do is lounge around in your PJs in your soft bed with the most extravagantly beautiful, but also ridiculously-simple-to-put-together breakfast ever? Around here in the Straight-up Bananas HQ that happens a little more than I’d care to admit. Last Sunday I decided to have these super clean, super easy and super quick baked tortilla baskets with a mango and avocado salad topped with some smoked tuna for breakfast and I couldn’t care less that I was having some pimped up leftovers from last night’s dinner.

Oh, and remember that day when it rained gatos y perros in Dubai? Ooooof course you do, because it’s 1 week later and we’re still constantly hearing about it, non?

Anyhoo, that was the day I decided to make a Caribbean feast so grand that the gloominess outside could never get to me! And boy, did it go well! I made a Caribbean dinner fit for a king with the husband and had the leftovers for breakfast the next day and I ain’t even made. Β I made my own rendition of Lorraine Pascal’s Caribbean 3 course meal with baked tortilla baskets as the starters, the sweet potato and fish coconut curry with homemade rye roti as the main and a killer spiced chocolate cake for dessert. Oh. Dear. Lawd.

Take a look at these hot mamas! Breakfast in bed never looked this sexy!

Tortilla Baskets

Here’s what you’ll need:

  1. 4 corn tortillas
  2. 1 can of kidney beans
  3. 1 diced ripe mango
  4. 1 diced ripe avocado
  5. The juice of 1 lime
  6. A handful of chopped cilantro
  7. 1 diced crunchy bell pepper (I used an orange one)
  8. A pinch of sea salt and pepper to taste
  9. A glug of extra virgin olive oil
  10. Chopped spring onions

 

Here’s how it’s done, son:

  • First, preheat your oven on medium heat.
  • Then, cut your tortillas into quarters.
  • Then, lightly coat the tortillas with some oil so that they get nice and crispy in the oven.
  • In a muffin tray, stuff two of the tortilla quarters in and put to bake for 10 minutes or until tortillas are golden and crunchy.
  • While the tortillas are baking, you can make the salad by combining all the ingredients above.
  • Once the tortillas are nice and golden brown remove them carefully from the muffin and let cool.
  • Once the tortilla baskets are cooled down and you’re ready to serve, scoop in some of your salad.

If you’re not thinking of eating the baskets immediately, do not put the salad in or else it’ll get super soggy. For this breakfast in bed, the tortilla baskets were already made the night before and the mango and avocado salad was already in a mason jar so I just assembled them and tried to make them a bit more breakfasty by serving them with some smoked tuna and a soft-boiled egg on the side.

You will knock your guest’s socks off with this one. They look so damn pretty that one would think they’d take hours of slaving over a hot stove and a rediculous amount of culinary prowess to get done, but they couldn’t be more wrong. You’ll have these easy, quick and clean babies in and around your mouth within 15 minutes!

Go straight-up bananas with me and give this recipe a shot.

Oh, and since you’re here…why not follow me on Instagram by clicking this little link right here?

 

 

 

 

2-bean Vegan Chili

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Meatless Monday Vegetarian Chili dish.jpeg

So I love me a good bowl of chili as much as the next person, but how do you change this heavenly Mexican comfort food so that it is healthy, quick and easy to make? First, start by making a vegetarian version of it for Jamie Oliver’s famous Meatless Monday movement. Second, by making it so effing good, you won’t even mind that it’s not it’s normal fatty cheesy self.

I did just that by trying to pinpoint what it is about a good bowl of chili that I love so much. I love the creamy avocado, I love the pickled spicy jalapenos, I love the meaty, chunky flavor of the actual chili sauce–now how can I translate that to veg, low fat and all around healthy chili goodness? Well, here’s how

Ingredients:

  1. 2 cans of organic diced tomatoes
  2. 1 bunch of fresh spring onions
  3. 1 bunch of fresh coriander
  4. 4 cloves of garlic
  5. 1 cube of Kallo’s organic mushroom stock bouillon cube
  6. 1 can of organic cannellini (white beans)
  7. 1 can of black beans
  8. water as needed
  9. 1 teaspoon of cumin
  10. Sea salt and black pepper to taste
  11. 1 chopped jalapeno pepper
  12. Chopped bell peppers (whatever colors you can find)

 

Here’s how to put this bad boy together:

  • First, chop up your bell peppers and place in a large non stick skillet with no oil on a high heat and let the bell peppers get all char-grilled (let the skin get nice and black so it has a nice charred flavor).
  • Then, add your garlic and fry off until golden.
  • After that, add the rest of your ingredients and bring to a boil.
  • Once the sauce is boiling, lower the heat to a medium-high and cover so it can cook.
  • That’s it! Can you believe how simple that was?

I served my chili with some mixed quinoa, ripe avocado, more spring onions and coriander, shredded iceberg lettuce and a dollop of labneh and some nice crumbly cornbread. You can add whatever the heck you feel like adding. Make some toasted corn tortillas? Queso fresco or sharp cheddar cheese on top? All hell to the yes! Mmm…I think I’m going to try that with the leftovers right now!

Brb going to go do that.

In the meantime, go straight-up bananas with me and give this recipe a shot and let me know if you have any of your own twists to add!

Oh, and follow me on Instagram by clicking here!

 

 

 

Do you have any idea how super easy these raw vegan cashew bars are?

Day 3 of my veggie diet and these beauties have came to life before my eyes.

These are raw vegan strawberry and fig chewy cashews bars. Recipe is up on the blog πŸ™‚

They almost look too pretty to eat…almost…

What are you having for lunch today?

#straightupbananas #raw #vegan #recipe #rawvegan #veganfoodlovers #bestoftheday #bestofvegan #whatveganseat #veganfood #veganfoodshare #vegetarian #fruit #fruitporn #gloobyfood #uae #beautiful #amazing #loveyourself #love #foodpicsbruh #food #foodporn #foodgasm #feedfeed #feedfeedvegan #gloobyfood #buzzfeedfood (at Sufooh Beach)

What a lovely night. Food was delicious, company was interesting and the dance was infectious! Thanks for a good time @tribesgrill @wethefoodsters
@tastedubai
@tableforfivedubai

When’s the last time you got a plate of dessert in some dry ice and with a dance and live band?

#tribesgrill #straightupbananas #MOE #uae #dessert #gastronomia #chocolate #chocoholic #awesome #delicious #foodcoma #eatwithme #zomato #zomatouae #foodie (at Tribes)

The beauty of this city never ceases to amaze me.

#dubai #dubaimall #burjkhalifa #skyline #city #fountain #dubaifountain #mydubai #dxb #straightupbananas #uae #beautiful #amazing #sunset #tower (at Dubai Fountain Dubai Mall)

Seafood aplenty, seafood galore! πŸŸπŸ πŸ‘πŸ™

I think I may have over ate today. I’m hideous. Turn away. πŸ™ˆπŸ™ˆ

#straightupbananas #yum #delicious #hungry #eat #food #foodporn #foodgasm #dubaifood #dubaifoodie #foodblogger #seafood #apronsandhammers #uaefood #uae #foodcoma #eatwithme #zomato #zomatouae #jbr #thewalk #beach #summer #lunch #mydubai (at Aprons And Hammers)