Comments on: Nacho Soup http://www.meatlessmonday.com/nacho-soup/ one day a week, cut out meat Sun, 04 Dec 2011 21:46:00 +0000 hourly 1 By: Seth Courrege http://www.meatlessmonday.com/nacho-soup/comment-page-1/#comment-374 Seth Courrege Tue, 15 Sep 2009 19:01:47 +0000 http://www.meatlessmonday.com/?p=7850#comment-374 What a great recipe! Even one of my friends who considers himself a die-hard carnivore really enjoyed this dish. I made one or two changes (cut back a little on the tomato paste, and added all of the "to top the soup" ingredients right into the mix, and doubled the cheese) and found it to be one of my favorite no-meat recipes yet. Plus, if you're anything like me, you'll already have just about all of the ingredients in your pantry. Thanks for sharing! What a great recipe! Even one of my friends who considers himself a die-hard carnivore really enjoyed this dish. I made one or two changes (cut back a little on the tomato paste, and added all of the “to top the soup” ingredients right into the mix, and doubled the cheese) and found it to be one of my favorite no-meat recipes yet. Plus, if you’re anything like me, you’ll already have just about all of the ingredients in your pantry. Thanks for sharing!

]]> By: Joey http://www.meatlessmonday.com/nacho-soup/comment-page-1/#comment-362 Joey Mon, 14 Sep 2009 19:58:56 +0000 http://www.meatlessmonday.com/?p=7850#comment-362 For cooking over high heat, you should choose an oil you can heat to a high temperature without it burning (called a high smoke point.) Peanut, canola oil, grapeseed, sunflower, corn, and coconut oil are all good choices because they are low in saturated fat, have high smoke points and unobtrusive flavors, so they won't interfere with the flavor of the dish. Standard olive oil is fine to use, because it also has a high smoke point, but extra-virgin olive oil burns at a lower temperature, so try to save it for dipping. Walnut oil's delicate flavor is easily made bitter when subjected to high heat, so it's best to avoid it when stir frying. Sesame oil is also unstable at high temperatures, so it's best used as flavoring, after the dish has been taken off of the heat. -Joey Lee Executive Assistant Meatless Monday For cooking over high heat, you should choose an oil you can heat to a high temperature without it burning (called a high smoke point.) Peanut, canola oil, grapeseed, sunflower, corn, and coconut oil are all good choices because they are low in saturated fat, have high smoke points and unobtrusive flavors, so they won’t interfere with the flavor of the dish. Standard olive oil is fine to use, because it also has a high smoke point, but extra-virgin olive oil burns at a lower temperature, so try to save it for dipping.

Walnut oil’s delicate flavor is easily made bitter when subjected to high heat, so it’s best to avoid it when stir frying. Sesame oil is also unstable at high temperatures, so it’s best used as flavoring, after the dish has been taken off of the heat.

-Joey Lee
Executive Assistant
Meatless Monday

]]> By: Esther Gilbert http://www.meatlessmonday.com/nacho-soup/comment-page-1/#comment-361 Esther Gilbert Mon, 14 Sep 2009 18:17:25 +0000 http://www.meatlessmonday.com/?p=7850#comment-361 We attended an "Essential Cooking"workshop and were told that for higher heat cooking (ie. stir frying) we ought to be using sunflower, walnut or coconut oil. That came as a surprise. We had been using only olive oil for many years. Coconut oil is entirely saturated. They also recommended lard. What's this about? Could you run something on that, please? We attended an “Essential Cooking”workshop and were told that for higher heat cooking (ie. stir frying) we ought to be using sunflower, walnut or coconut oil. That came as a surprise. We had been using only olive oil for many years. Coconut oil is entirely saturated. They also recommended lard. What’s this about? Could you run something on that, please?

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