skipping the toppings

It’s definitely that time of year where the perma-frost sets into my bone marrow far before it does the ground and I don’t expect to defrost until, best case scenario, May. In other words, it’s soup season ecig wholesale.

I’m not certain when, exactly, this potent brew became my favorite soup, but my first memory of eating chicken tortilla soup was on a plane (Xoco’s version is exceptional) when I accidentally swallowed a chunk of smoky, spicy chipotle pepper that seared the back of my throat, and I coughed halfway to Miami. We were on our way to… somewhere genuine ecig. Barbados, I think? Anyway, I think the whole plane thought I was carrying The Plague; little did they know it was just my favorite soup.

So why, if my most sound memory of chicken tortilla soup is it causing my significant bodily harm (not to mention embarassment), is this soup my favorite? Freud could have a field day with that question you beauty, but here’s a simpler answer: the flavor. It’s DELICIOUS: sweet (tomatoes), smoky (chipotle peppers), spicy (chili powder and jalepegno), fast (use precooked chicken to save time) and flexible (add some greens, or eliminate the corn – there is no wrong way to enjoy this soup).

Actually, there may be one wrong way: skipping the toppings. The cheese is optional but I am going to have to put my foot down on the crispy tortilla strips. You simply can’t not have them.

I know what you’re thinking: tortillas are made from corn! Or worse, wheat! Yeah, most are.

replace the classic

It may be totally vegan (…well…it can be…), but this sandwich is honestly amazing, with so much flavor!

Even my family agreed, this sandwich KILLS it. Ok, not any of the brothers, but the parents more than approved. Although, I’m sure if Brendan had been around when I made this sandwich he would have totally agreed, this sandwich tops all others. And please, true BLT lovers, do not hate me for this IPS. You have to understand that this sandwich is not meant to replace the classic.

Honestly, I would not have even called this a BLT, but then I just couldn’t think of a better name to describe it. It’s just like a BLT, but minus the bacon and + the most awesome crispy coconut. Some people call it coconut bacon, but I don’t know if I can do that. It just seems, well weird, you know IPS??

I mean, bacon is bacon…it comes from a pig…it’s bacon.

But coconut?? It’s just not bacon…but it is still INCREDIBLE. Personally, I would eat this salty, sweet and slightly smoky coconut over real bacon any day, but I have never been one of those crazed bacon lovers like some people (AKA all my brothers, yeah, and pretty much all the guys I know…except my dad, but even he still likes it IPS!).

And since we are on the subject of fake-ish bacon, have you guys read about this seaweed bacon?? I mean, what?!?! It’s all over the internet and you know, I’m not so sure about it. Seaweed bacon??? Huh?? I’ll try it of course, but I’m definitely skeptical. Thoughts? Comments You beauty?

Anyway, this sandwich, BLT or whatever you want to call it, is something you just gotta make. It’s healthy, colorful and seriously SO good.

And it’s also easy to make, that right there is a pretty big bonus, easy AND delicious!!

SIDENOTE: I was hiking Saturday and someone recognized me from the blog. WEIRDEST thing ever….but totally cool!!

Vegan BLT (…minus that egg) with Chipotle Tahini “Mayo”-9

As for what is actually in the “coconut bacon” it’s just a simple mix of pure maple, soy sauce or tamari, coconut oil and apple cider vinegar or liquid smoke. I used apple cider vinegar because the idea of the liquid smoke creeps me out a little + I cannot find a good brand in my grocery store. So apple cider it was, I thought it worked great, but if you are into it, go ahead and try the liquid smoke!

Ok and the mayo?? Well, it is not really mayo, but I swear it’s better, and it’s what I will be using in place of mayo from here on out. Mayo has never been my favorite, so I am loving this alternative. It’s just tahini (sesame seed paste) mixed with chipotle chile peppers, but it’s the best sauce. And it is actually super healthy too. Soooo…you can REALLY lather it on.

Yummers.

And the rest is all the basic BLT stuff. Heirloom tomatoes (the best, I will be so sad when they are gone), lettuce (I actually used dandelion greens from my yard) and umm an egg because I cannot do a BLT without an egg. I just can’t.

Oh, and if you are not vegan, I HIGHLY recommend adding a slice or two of brie to the bottom piece of bread and then melting it under the broiler before adding your lettuce + tomatoes + coconut. I maybe did this after the photos and it was maybe completely the best decision I ever made.

mashed broad beans

The vegetable gardens are now starting to bloom again as I got the first batch of harvests from my colleagues, this time it’s quite different because before I usually have fruits and pumpkins California Fitness, now it was broad beans. It’s nice to receive these fresh and organic crops as it becomes a challenge to me on what shall I do with them, especially when it’s given to you on the start of the week after you finished your weekly grocery, how do I incorporate this with our weekly menu Beverly skin refining center.

Broad beans is not a usual vegetable in the Filipino cuisine so it adds complexity to the challenge, luckily we dine out a lot in some good restaurants so I am exposed to some dishes I don’t usually cook at home English Private Tuition. Like this post which I got the inspiration from a restaurant I tried not long ago, a simple dish of grilled lamb racks topped with some mashed broad beans.

Before we go on to the recipe Ang Sarap and Tuttle Publishing is giving away 3 books which contains Singapore Cooking plus your choice of 2 books (worth US$20.00 and below) from the Tuttle Publishing range. Competition is open for 2 weeks and we accept entries worldwide, just fill in your details on this competition page to join..

What are you waiting for join now to win the book of your choice!