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“What is Sopa Seca de Fideo?” you may ask? Be prepared to fall head over heels in love with this classic Mexican side dish, vegan and gluten free style, of course!
Traditionally this dish is made with vermicelli and chicken broth, but we are preparing this dish with a vegan and gluten free flair and, trust us, you are not sacrificing taste by any means. Be prepared to delight your tastebuds with garlic, onions, chiles and tomatoes.
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This delicious recipe is adapted from one of our favorite cookbooks Aprovecho: A Mexican-American Border Cookbook. It is not a vegan and gluten free cookbook, but what we love about it is that it is full of simple, delicious recipes that can be easily adapted to the vegan and gluten free diet.
Vegan and Gluten Free Sopa Seca de Fideo
8 oz gluten free pasta
2 tablespoons margarine
3 tablespoons vegetable oil
1 medium onion, chopped
2 cloves garlic, minced
2 anaheim chiles, stemmed, seeded and chopped. (You can cheat and buy a 4 oz can of diced green chiles)
3 large tomatoes, peeled, seeded and chopped
1 teaspoon dried oregano
1 cup fresh or frozen and thawed peas
2 cups vegetable broth
salt and pepper to taste
Here comes the fun part: place the pasta in a plastic bag in one layer. Get a rolling pin, a mallet, anything heavy, and smash the heck out of those noodles so that they are in small pieces. In a 10-inch frying pan, heat the butter and oil over medium-high heat. Once melted, add the onion, garlic, and chiles. Cook, stirring often, until they are soft, but be careful not to burn. This will be approximately 5 minutes. Now add the noodles and cook for another 2-3 minutes, stirring constantly. Add the oregano, tomatoes, broth and peas and bring the whole mixture to a boil. Once boiling, reduce the heat to a simmer and cover. Simmer for about 15 minutes, or until the liquid is absorbed. Salt and pepper to taste.
This is dish is delicious served with simple black beans, salsa, and warm tortillas. Maybe even a little avocado on the side!
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