Calabacita Sopa

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Calabacita Sopa

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Mark Cerkvenik

  • Cook

Mark Cerkvenik

Description

The calabacita is a versatile green squash that resembles zucchini, but is rounder and, has a more distinct flavor. You may substitute zucchini in this recipe if you cannot find, fresh calabacita. I converted this recipe to vegan based on a recipe in “The San Antonio Tex-Mex Cookbook” by Elizabeth Blakely

  • Ingredients

SOPA INGREDIENTS:-

  • ✓ 6 cups of vegetable broth
  • ✓ 3 pounds calabacita
  • ✓ 4 cups, cubed and dredged seitan or reconstitued soy curls
  • ✓ 1 (16 oz.) can whole tomatoes
  • ✓ 1 (16 oz) can of whole kernel corn
  • ✓ 1 (10 oz) can Rotel tomatoes, diced
  • ✓ 1 green bell pepper cut into 1⁄4 inch strips
  • ✓ 1 medium onion chopped
  • ✓ 2 cloves minced garlic
  • ✓ 1 teaspoon cumin
  • ✓ Salt and pepper to taste.

RUB INGREDIENTS:-

  1. 1⁄2 cup brown sugar
  2. 2 tablespoons smoked paprika
  3. 1-1⁄2 teaspoons black pepper
  4. 1 teaspoon garlic powder
  5. 1 tablespoon chili powder
  6. 1 teaspoon ground cumin

If you want more heat add 1⁄2 teaspoon of cayenne pepper or chipotle powder. Store the unused rub, covered in a cool dry place.

  • Instructions

Next, follow the steps to finalize your dish and finally be able to enjoy it!

  1. Dredge the cubed seitan or soy curls in the following rub (Recipe from Cook the Story):
  2. In a hot dutch oven sprayed lightly with cooking spray and brown the seitan or soy curls after dredging in the spice rub.
  3. Remove from the skillet and then saute onions and peppers in a 1⁄2 inch of vegetable broth.
  4. Add salt and pepper.
  5. Wash and dice calabacita and add to the onions and peppers.
  6. Add the remaining vegetable broth and simmer for 10-20 minutes until soft.
  7. Add the corn and simmer for 5 minutes.
  8. Add the seitan or soy curls and warm as desired.

SERVE WITH FRESH CORN TORTILLAS, AND THE FOLLOWING
TOPPINGS:
Picante Sauce
Baked tortilla shreds
Grated vegan cheddar or vegan Monterey jack cheese
Chopped onions
Sliced limes

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