Mexican Lime Soup

-1 large onion, chopped

-8 ounces mushrooms, quartered (not a mushroom fan so i usually leave this out)

-2 bay leaves

-2-3 cloves garlic, chopped

-3 poblano chili peppers, toasted, seeded, skinned and cut into strips

-2-3 32 ounce cartons veggie stock depending on desired amount

-1/2 bag frozen corn (I usually just eye this depending on how much corn you like)

-4 medium red potatoes, cut into 1 inch cubes

-1 bunch cilantro, chopped

-3-4 limes (use 3 from 64 ounces and 4 for 96)

-4 tomatoes chopped

-2 avocados, sliced

-corn chips

Start out by sauteing the onion, mushrooms and bay leaves on medium heat in a large, spayed or nonstick soup pot for about 5 minutes or until the onion browns. Add the garlic, chilies and 1 cup of stock. Stir intermittently for 5 minutes, or until the peppers begin to soften. Add the remaining stock, corn, and potatoes. Cover and cook on medium heat for 10-15 minutes, until the potatoes are tender. Remove from heat and let sit covered for 5 minutes. 

Stir the cilantro, zest of 1 lime, and the juice of 3 limes into the soup immediately before serving. Place a handful each of tomatoes, avocados, and healthy chips into large soup bowls. Pour the hot soup directly over the veggies and chips and serve. 

You can also had jalapenos to this recipe if you would like to give it more of a kick. just grill, deseed, skin and add at the same time as the poblano chilies. Another option is to add Sriracha or cheyenne pepper to finished soup. 

Curried Coconut and Squash Stew

This recipe is from The Gluten-Free Vegan by Susan O'Brien. I made this on a chilly night in Portland and fell in love with the stew. It has a great spicy kick, but is not too overwhelming. This would also be very nice served over rice in a curry style.

Ingredients
-2 tablespoons olive oil
-1 cup finely chopped red onion
-1 teaspoon diced fresh ginger
-1 large red bell pepper, seeded and copped
-1 pound extra firm silken tofu, cubed
-3 cloves garlic, chopped finely
-11/2 cups peeled, seeded and cubed butternut squash
-1 tablespoon seeded and finely chopped jalapeno
-2 teaspoons curry powder
-1 cup plain soy milk
-1 cup light coconut milk
-1 tablespoon fresh lime juice
-1/4 - 1/2 cup chopped fresh cilantro
-1/2 teaspoon coarse kosher salt
-fresh ground pepper

Directions
In a large stockpot, heat 1 tablespoon of the olive oil over medium-high heat. Add onion and saute until soft for about 4-6 minutes. Lower hear to medium and add the ginger, bell pepper, tofu, garlic, squash, and jalapeno. Continue to saute until the squash is fork tender, about 15 minutes. Add the curry powder, soy milk, and coconut milk, heat to a boil. Once boiling lower temperature to medium-low and cook for 10 minutes. Add the lime juice, cilantro, salt and pepper and serve.

I found this recipe flavorful enough that I did not add any salt or pepper, but this is totally up to you.

After adding first set of ingredients to stock-pot

The finished soup. Delicious.