Refreshing Plant-Based Cucumber Soup

Helllooooo summer!  Warm, or if you’re in Denver, blazing hot, nights call for cool and refreshing foods.  A friend of mine brought a lovely cucumber soup to a party recently and I realized later that the recipe wasn’t fully plant-based.  With the influx of cucumbers in our house recently, I decided this was a perfect time to attempt a non-dairy, oil-free recipe.  The crowd in our house gave it a thumbs up.  I hope you enjoy!

Print Recipe
Filling Vegan Burrito
Prep Time 20-30 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Burrito Filling
  • 2 cups cooked brown rice
  • 2 medium sweet potatoes
  • 3 cloves garlic
  • 1/2 chopped red onion
  • 1/2 chopped red pepper
  • 1 can black beans
  • 1 can corn
  • 1 can diced tomatoes
  • 1 large block tempeh
  • 1 packet taco seasoning or to taste
  • 1 cup water for sauteeing
  • 4 large whole wheat tortillas
  • 1/4 cup salsa optional
Avocado Crema
  • 1/2 Avocado
  • 1 cup cashews
  • 1 tablespoon nutritional yeast
  • 1/2 lime juice
  • 1/2 cup soymilk
  • 1/2 tsp salt
  • 1 diced avocado optional
  • 1 diced tomato optional
  • 1 sweet potato optional
  • 1 lime optional
  • 1/4 cup salsa optional
Prep Time 20-30 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Burrito Filling
  • 2 cups cooked brown rice
  • 2 medium sweet potatoes
  • 3 cloves garlic
  • 1/2 chopped red onion
  • 1/2 chopped red pepper
  • 1 can black beans
  • 1 can corn
  • 1 can diced tomatoes
  • 1 large block tempeh
  • 1 packet taco seasoning or to taste
  • 1 cup water for sauteeing
  • 4 large whole wheat tortillas
  • 1/4 cup salsa optional
Avocado Crema
  • 1/2 Avocado
  • 1 cup cashews
  • 1 tablespoon nutritional yeast
  • 1/2 lime juice
  • 1/2 cup soymilk
  • 1/2 tsp salt
  • 1 diced avocado optional
  • 1 diced tomato optional
  • 1 sweet potato optional
  • 1 lime optional
  • 1/4 cup salsa optional
Instructions
  1. Make 2 cups of brown rice. You can also make this ahead of time and reheat later or eat cold. Peel, then chop sweet potatoes into 3 large pieces and boil until soft. Set aside for burrito topping.
  2. While the rice and sweet potatoes are cooking, begin making the burrito filling. Heat a large skillet on medium, and add a few teaspoons of the water to the skillet. Next add the garlic and onion and saute until soft.
  3. Add in a tablespoon of the taco seasoning to start bringing out a bit of the flavors. You may need to add a bit more water at this point. Next, add in the red pepper and saute until it starts to get soft, then add the corn, black beans and diced tomatoes to the skillet. Add the rest of the taco seasoning. You can also either use fire roasted tomatoes, or add in some salsa to the skillet to bring up the flavor and spiciness.
  4. While this is simmering, break the tempeh up into small pieces. You can either chop it, or grate it on a cheese grater. Add this to the skillet and continue to saute on low to let the flavors meld together. Add more water if needed to keep it sauteeing nicely. and the flavors building. Check for taste and add
  5. While the filling is sauteeing, make the avocado crema. In a blender, add the cashews, avocado, nutritional yeast, lime juice, soy milk and salt. Blend, check the flavor and add more lime, avocado or salt as needed. You can add some cilantro for an extra kick.
  6. A few minutes before you are ready to eat, heat the tortillas in a small skillet and set on plates. Once the filling is done, put rice, the taco filling, any toppings you like and the avo crema in the tortilla. Eat and enjoy!