Ryan and I took advantage of putting up or Christmas decorations since it is tradition to do it after Thanksgiving. Well, not only that, but it is when we have the most time to do it too. We finally decided that this will be our LAST time to purchase a tree that is prelit because if there is a row of lights in the tree that do not turn on, then it is a PAIN to figure out. Ryan finally did a wonderful job of figuring it out.
While he decorated the tree, I decorated our living room and kitchen with limited decorations. I thank God for the place we live in, but I can't wait to be in a place that has a mantel and plenty of shelving, ya know?
Here is our finished product:
|I got this Capt Kirk ornament for Ryan as a b-day gift|
|Our chili pepper ornament from New Mexico|
|Our Tree topper from a friend in Longview, Texas|
|Chicago Bears ornament in the background|
|Decorations on the entertainment center|
|Angels from my mom and a great candle!|
|Huge red candle with Ryan's elves|
This weekend I continued using my seitan roast leftovers and decided to continue with creating new dishes with it. I decided to shred seitan and put in my recipe for tortilla soup.
Before I went vegan I created a Chicken Tortilla Soup that was really delicious. When Ryan requested it this weekend, I wondered what I was going to eat. I decided that I should have the same thing but with seitan instead!
Ryan had a bite and thought it was good even though he enjoyed his version much better (sigh...since I was using turkey leftovers).
I only made 4 servings worth but I regretted not making more because this soup was SO DELICIOUS! Believe me, you have to try this because it was thick and warm and perfect for this cold weather. It is great with some vegan cheese melted on top or just slices of avocado and crushed tortilla chips. Enjoy!
Seitan Corn Tortilla Soup
1 cup seitan, shredded (or substitute any other vegan meat)
4 cups water
2 vegan bouillon cube
2 Tbsp olive oil
1 cup crushed tomatoes
1 Tablespoon tomato paste
½ cup frozen corn kernels
1 carrot, diced
1/2 yellow or white onion, diced
3 garlic cloves, minced
1/2 poblano or red pepper, seeded and diced
1 tsp Cajun seasoning (or salt)
1/2 tsp black pepper
1 tsp chili powder
1 tsp Italian seasonings
1 tsp cumin
6 corn tortillas, cut in 8
Heat olive oil in medium soup pot and sauté onions, garlic, carrots, pepper for 5 minutes. Add shredded seitan and cook for another 5 minutes.
Add the rest of the ingredients except tortillas and boil for 15 minutes. Add tortillas and boil for 10 to 15 more minutes until the tortillas break up and the soup has thickened.
Serve with Tofutti sour cream and avocado slices. Crushed corn chips are optional.