I just got back from a week in Cancun, Mexico to celebrate two of my dearest girlfriend’s birthday. I know, it is a tough life, but someone has to do it!
As vegans, we were a little worried about what we would be eating in an
all-inclusive hotel, since we no longer eat cheese, butter etc. No more nachos,
Well, we ended up changing hotel and staying at the Royal Caribbean on the strip because it came with a full kitchen and a great store downstairs with lots of fruit and
vegetables at a reasonable price. We not only enjoyed our stay, the beach, the pool,
the view of the ocean but had gourmet meals every day without having to worry about hidden ingredients and bad surprises in the rice, the broth etc.
So, if you are vegan and heading to Cancun, check the Royal Caribbean hotel for availability. There is only one vegan restaurant in Cancun called Shamballa and they don’t have vegan cheese. They are working on it though!
Here are some of the dishes we had, courtesy of yours truly, who took on the kitchen duties.
Meaningless to say, we didn’t starve!
Tropical fruit platter for breakfast!
Potato omelet for brunch
But I digress…
BACK TO THE TORTILLA SOUP!
This is a wonderful soup that can be enjoyed all year around. A Mexican classic, full of flavor and crunch. What’s not to like!
Ingredients for 4 people:
5 cups of vegetable broth
1 large onion minced
2 cloves of garlic crushed
2 tsp chili powder
1 Tbl cumin powder
1 cup of whole corn kernels
1 can of black or
1/2 cup of chopped mild green chiles (small can)*
1 cup of stewed tomatoes (or chunky salsa)
3 slices of avocado per person
1 cup fresh cilantro washed and dried
crushed tortilla chips
Vegan cheese (optional)
chopped green onions
*If you don’t have green chiles you can use diced nopales instead, they bring a nice mexican flavor to the dish. Just dice and add to soup until tender.
Heat up the broth.
Stir fry the onion and garlic in some olive oil for a few minutes.
Add the chili and cumin powder.
Pour the broth over and stir.
Add the corn, the beans, the green chiles, the tomatoes and stir again.
Cook for 15mn.
Taste and add salt if needed.
Serving the soup:
Find nice soup plates. Laddle the soup, making sure you have all the colors present (green, yellow, black, red) and enough broth.
Garnish with chopped cilantro and green onions, then crushed chips and slices or chunks of avocado. You can sprinkle vegan cheese if you want too.
So good and easy to make.
Crunch away before the chips get soft!