Whenever I’m coming down with a cold, all I want is a caldo Tlalpeño. In this vegan caldo Tlalpeño recipe zucchini, potatoes carrots, and rice simmer in a chipotle vegetable broth. It is a comforting traditional home cooked meal.

Caldo Tlalpeño is one of my favorite comfort dishes. My mom, to this day, still makes a version of it whenever anyone one of us is sick. After moving to the U.S. I searched high and low for a restaurant that would serve a good caldo Tlalpeño, but none of them measured up. Until finally, duh, I realized that I should just make it at home. It is super easy to make and it’s another one of those dishes that kids love.

This vegan caldo tlalpeño recipe will keep you coming back for more. Zucchini, potatoes carrots and rice simmer in a chipotle vegetable broth

There’s a legend behind this special dish. It is said that Mexican president Santa Ana (you know, the one that signed away 1/4 of Mexico to the U.S.,) was very hung over after 3 nights of partying and was looking for a quick remedy. He happened to be in Tlalpan, the largest borough of Mexico City. The cook gave him a chicken soup and when the president asked what the name of the soup was, she said caldo Tlalpeño.

This vegan caldo tlalpeño recipe will keep you coming back for more. Zucchini, potatoes carrots and rice simmer in a chipotle vegetable broth

Homeschooling is going well so far. There has been a bit of whining and tears, but I already expected that. It’s actually kind of nice to not have to wake up at 6am and rush out the door to drop kids off at school. On the other hand, by 3 pm mommy is desperate for some alone time. Thank goodness for naps and TV!

I want to say a special thank you to all of you that took the time to respond to my email about the recipes you would like to see on the site. Apparently all of you really like chile rellenos and miss them terribly, so I will be working on that. If there’s any other dish you guys would like to see send me an email or respond to this post. I read every single one!

The Recipe: Vegan Caldo Tlalpeño

  • You can add whatever veggies you like. Chayote would also go really well with this.
  • When I make this for the kids I leave out the chipotle and add it as a condiment at the end for the adults.
  • Baked tofu would be a good addition to this soup as a garnish.
4.5 from 2 votes
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Vegan Caldo Tlalpeño Recipe

This vegan caldo tlalpeño recipe will keep you coming back for more. Zucchini, potatoes carrots and rice simmer in a chipotle vegetable broth
Course Soup
Cuisine Mexican
Keyword caldotlalpeno, vegancaldo
Cook Time 25 minutes
Total Time 25 minutes
Servings 4 servings
Author Dora Stone

Ingredients

  • 1/2 cup Diced, white onion
  • 3 cloves Garlic, minced
  • 10 cups Vegetable Stock
  • 2 sprigs Cilantro, fresh
  • 1/4 cup Rice, long grain
  • 1 cup Potatoes, diced
  • 3/4 cup Carrots, diced
  • 1 1/2 cups Zucchini, diced
  • 1 cup Chickpeas, canned, drained
  • 1 ea. Chipotle chile, adobo, chopped
  • 1/2 Avocado, cut into cubes
  • 1 Lime, cut onto quarters

Preparation

  1. Heat a large pot to medium-low heat. Add 1/4 of water (or 1 tbsp. oil), add onions and sweat for 3-4 minutes until tender and translucent. Add garlic and let cook for 1 more minute

  2. Pour in vegetable stock and cilantro sprigs in a large pot, and bring to a simmer.

  3. Add rice and simmer for 4 minutes.
  4. Add potatoes and simmer for 4 minutes.
  5. Add carrots and simmer for 4 minutes.
  6. Add chipotle in adobo and zucchini and simmer for 5 minutes.
  7. Add chickpeas and simmer for 6-7 minutes or until all the vegetables and rice are tender. 

  8. Season with salt and pepper.
  9. Serve with avocado cubes and lime wedges.

Chef's Notes

To serve, garnish with avocado slices and a splash of lime juice. You can add baked tofu cubes to it for a more protein packed meal.

 

Today I want to introduce you to a very talented cook, blogger and restauranteur, Douglas Cullen from the blog Mexican Food Journal. Douglas and I met through Food Blogger Pro community and when the opportunity came up for a collaboration I was more than thrilled. Anything to support and promote Mexican food. Douglas has lived in Mexico for over 20 years, and he is the former owner of a restaurant in San Miguel de Allende. His blog Mexican Food Journal aims to teach you and inspire you to cook Mexican food. He is sharing with us a vegan recipe for roasted chile poblano soup or crema de chile poblano.

Here is a vegan variation on crema de poblano, roasted chile poblano soup served throughout Mexico. Poblano chiles are large, and deep green

Here is a vegan variation on crema de poblano, roasted chile poblano soup served throughout Mexico. Poblano chiles are large, and deep green

Here is a vegan variation on crema de poblano, roasted chile poblano soup served throughout Mexico. Poblano chiles are the large fresh chiles that are deep green in color which are available in almost every supermarket. If you have ever eaten chiles rellenos then you have tried poblano chile and if you have never cooked with poblano chiles give this recipe a try. You will love it. Poblanos have a deep flavor but don’t overpower you with chile heat. In Mexico, they are considered a very mild chile but I consider them moderately hot. Typically, roasted chile poblano soup is prepared with heavy cream to give it body and richness but in the recipe it’s the potato that gives it body and richness.

Here is a vegan variation on crema de poblano, roasted chile poblano soup served throughout Mexico. Poblano chiles are large, and deep green Here is a vegan variation on crema de poblano, roasted chile poblano soup served throughout Mexico. Poblano chiles are large, and deep green

Here is a vegan variation on crema de poblano, roasted chile poblano soup served throughout Mexico. Poblano chiles are large, and deep green Here is a vegan variation on crema de poblano, roasted chile poblano soup served throughout Mexico. Poblano chiles are large, and deep green

The Recipe: Roasted Chile Poblano Soup

The roasting of the poblano pepper can be done over an open flame or under your oven broiler. The secret is after they are roasted place them in a plastic bag or in a bowl covered with plastic wrap for a couple of minutes to let the steam loosen the skin. Garnish the soup with fried tortillas strips and a couple spoonfuls of corn. Provecho!

Here is a vegan variation on crema de poblano, roasted chile poblano soup served throughout Mexico. Poblano chiles are large, and deep green

Here is a vegan variation on crema de poblano, roasted chile poblano soup served throughout Mexico. Poblano chiles are large, and deep green
3.8 from 5 votes
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Roasted Chile Poblano Soup - Vegan

Cook Time 40 minutes
Total Time 40 minutes
Servings 4 servings
Author Douglas Cullen

Ingredients

  • 3 Poblano chiles, medium size, about 4 to 5 inches long
  • 1 Waxy potato, medium
  • ½ White onion, medium
  • 1 (12 oz) can White corn
  • 1 clove Garlic
  • 1 tsp. Epazote, Mexican herb
  • 6 Corn tortillas
  • 2 tbsp. Cooking oil
  • 1 tsp. Salt
  • 6 cups Water

Preparation

  1. Chop the poblano chile, potato and onion
  2. Heat the cooking oil in a pot to medium heat
  3. To the pot add the onion and garlic and sauté until the onion starts to turn translucent (about 5 minutes). Stir frequently
  4. Add the potato and continue cooking for another 5 minutes
  5. Add the chiles and ½ of the white corn
  6. Add 5 cups of water and bring to a boil. Reduce the heat and cook for 20 minutes
  7. In 2 batches, blend the soup until very smooth (about 2 minutes per batch)
  8. Return the soup to the pot and simmer for 20 more minutes
  9. If the soup is too thick, add the remaining cup of water a little bit at a time until the desired consistency is reached.

Preparation - Tortilla Strips

  1. Cut the corn tortillas in half and then slice into ¼ inch wide strips
  2. Preheat ¼ inch of cooking oil in a frying pan to medium hot
  3. Tip: To check to see if the oil is ready, drop 1 tortilla strip into the oil. If the oil starts to bubble the oil is ready
  4. Place the tortilla strips into the hot oil
  5. Every 30 seconds stir the tortilla strips so that they cook evenly
  6. When the tortilla strips have turned Golden Brown they are done
  7. Drain the tortilla strips on paper towels

Serving

  1. Divide the soup into 4 -6 bowls
  2. Heat the reserved corn in the microwave for 45 seconds
  3. Garnish the soup with tortilla strips and 2 spoonfuls of corn

Chef's Notes

It is important to use white corn for this recipe. Yellow sweet corn changes the taste.
This version packs a little heat but the recipe is very flexible. If you prefer a milder soup substitute 1 white potato for 2 poblano chiles.

 

This recipe for vegan red lentil dahl has been adapted from an amazing book by Rebecca Katz called The Cancer-Fighting Kitchen. It is the perfect combination of sour, sweet, and salty. It is one of those dishes that bring true comfort.

We are already half way through lent and I haven’t told you guys that the hubby and I decided to do the plant-based diet thing again. Just to recap, we’ve given up all animal products for 40 days. Not having cheese in my life has been hard, but manageable. Seriously though, this time around it has been much easier. The challenge, however, remains the same. Coming up with a variety of dished has been difficult, especially when you don’t have items like bacon, cheese, or eggs in your fridge.

 

This recipe for vegan red lentil dahl has been adapted from an amazing book by Rebecca Katz called The Cancer-Fighting Kitchen.

There are some great blogs and books out there with many, many recipes. I don’t know if it’s just me, but they all seem to be very similar. How many versions of veggie burgers can you make? They all seem to revolve around the same recipes, lentil loaf, quinoa (lots of quinoa), chili, marinated tofu, and of course some dish involving chickpeas. If you have any vegan or plant-based blogs to suggest I’m all ears. Instead we’ve been eating a lot of Korean, Indian, Thai or Chinese food.

This recipe for vegan red lentil dahl has been adapted from an amazing book by Rebecca Katz called The Cancer-Fighting Kitchen.

I’m planning on doing some research on cuisines around the world that were once plant heavy or remain so. Hopefully then I’ll be able to come up with recipes that are not poor versions of meat dishes, and let the vegetables and grains be the centerpiece. We’ll see how it goes.

This recipe for vegan red lentil dahl has been adapted from an amazing book by Rebecca Katz called The Cancer-Fighting Kitchen.

This recipe for vegan red lentil dahl has been adapted from an amazing book by Rebecca Katz called The Cancer-Fighting Kitchen.

The Recipe: Vegan Red Lentil Dahl

This recipe for lentil dahl is one of my favorites. You can serve it with basmati rice, a salad, and some kind of flatbread.

This recipe for vegan red lentil dahl has been adapted from an amazing book by Rebecca Katz called The Cancer-Fighting Kitchen.
5 from 1 vote
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Vegan Red Lentil Dahl

Cook Time 45 minutes
Total Time 45 minutes
Servings 4 servings
Author Dora Stone

Ingredients

  • 1 tbsp. EVOO
  • 3/4 tsp. Cumin, seeds
  • 3/4 tsp. Mustard seed
  • 1/2 Onion, yellow, diced small .
  • 1/2 tbsp. Ginger, fresh, minced
  • 1 tsp. Turmeric, ground
  • 1 tsp. Cumin, ground
  • 1/2 can (7 oz.) Diced tomatoes
  • 6 cups Chicken or Vegetable Stock
  • 1 cup Red lentils, rinsed well
  • 1/2 Cinnamon, stick
  • 1 tsp. Lime juice, fresh
  • Mint or Cilantro finely chopped 1/

Preparation

  1. Set a large pot to medium heat and add oil. Add the cumin and mustard seeds and saute until they begin to pop, then quickly add onion, ginger, turmeric, ground cumin, and a pinch of salt. Saute until onion begins to soften, about 3 min.
  2. Add the tomatoes and saute for 2 more minutes. Pour in ½ cup of broth and reduce by half.
  3. Add the red lentils and stir, then add remaining broth, and cinnamon stick. Bring to a boíl, then turn heat down to a simmer, cover and let cook for 30 min. or until tender.
  4. Add salt and let simmer for another 5 min. Remove the cinnamon stick and pour in lime juice.
  5. In a blender, puree the soup until very smooth. Adjust consistency according to preference with more broth.
  6. Return soup to pot and reheat. Serve with chopped cilantro.

Chef's Notes

To leave this soup a bit chunky, using a hand held blender, pulse several times to puree the soup slightly.

Recipe adapted from The Cancer-Fighting Kitchen by Rebecca Katz