Lime-Jalapeno Guacamole

This is one of the best guacamoles I have ever had - but fair warning, it's only good if you like lime!!

Lime-Jalapeno Guacamole

Ingredients:
-3 medium avocados, ripe - peeled and chopped
-1 medium vine-ripened tomato, seeded and diced
-1/4 cup yellow onion, finely diced
-1/4 cup pickled jalapenos (I used from a jar), coarsely chopped
-1/4 cup fresh cilantro, chopped
-2 limes, squeezed and juice reserved
-2/3 tsp salt

Method:
Mix the onion, cilantro, jalapenos and salt in a medium-sized bowl. Pour the lime juice over the mix and using a fork or muddler, muddle the ingredients until well combined and slightly crushed. Let this sit for about 5-10 minutes.

After allowing the mix to sit, add in the chopped avocado and stir with a fork until you get the chunky consistency you prefer. Then fold in the diced tomato.

Bonus: Because there is so much lime juice, the guac will keep the fresh green color for a WHILE. No browning!

Vegan Chipotle Taco Lasagna

Though I do get cravings for cheesy dishes sometimes, I try to make cashew cheese or some other creamy topping (creamy tahini sauce, avocado-based sauce, etc.) rather than buy vegan cheese to melt, because vegan cheese so often is made mostly of oil and still full of additives and/or chemicals to replicate the texture of real cheese. So this recipe was a little experiment with "cheese" sauce and it was fantastic!! Multiple steps but would be great made in advance for a dinner party so when your guests arrive you can just pop it in the oven. This recipe is adapted from Natalie Slater.

Vegan Chipotle Taco Lasagna

Lasagna before last layer of tortillas and baking

Ingredients for the filling/construction:
-2 tsp. olive oil
-1 lb. button mushrooms, stemmed and chopped
-2 cloves garlic, minced
-1/2 tsp. salt
-freshly ground pepper
-6-8 soft tortillas
-12-16 oz. of your favorite salsa
-Chalupa chipotle sauce, or Tabasco chipotle sauce 

Ingredients for chipotle "cheese" sauce:
-1 1/2 tsp. salt
-2 cups warm water
-1/4 cup raw cashews
-1 cup nutritional yeast
-2 chipotle peppers in adobo sauce, diced (I get this in a can in the Mexican area of the grocery store)
-2 tbsp. cornstarch
-1 tbsp. freshly squeezed lemon juice
-1/2 tsp. onion powder
-3/4 tsp. garlic powder
-3 cans of black beans (drained and rinsed)
-2 cans of corn, drained

To top:
-diced red onion
-guacamole (recipe to follow in another post!)
-sliced black olives (optional)

Mushrooms cooking with garlic

Method:
1st step: One hour before you prepare! Mix the salt and warm water until salt is dissolved, then add cashews and soak for 1 hour!

Preheat oven to 400F. Heat olive oil in a skillet over med-high heat and once it's hot, throw in mushrooms. Cook about 6-8 minutes until browned, then add garlic, salt and pepper. Mix for 1-2 more minutes then remove from heat.

Cheese sauce thickening

In a food processor, blend the soaked cashews with the soaking water, yeast, peppers, cornstarch, lemon juice and onion and garlic powders until VERY smooth. Then transfer to a saucepan and over medium heat whisk until thickened (about 10 minutes). (Do try to whisk almost constantly so it doesn't burn.) Remove from heat.


In a very large bowl, mix the mushrooms, cheese sauce, beans and corn. Set aside.

First layer of tortillas on the sals

Pour about 1/3 of the salsa into the bottom of a 9x13" Pyrex lasagna dish. Then set down one layer of tortillas (cutting if necessary, like lasagna noodles). Then spoon about 1/3 of the mushroom/bean/cheese/corn mixture on top and sprinle with a few drops of Chalupa sauce. Then spoon about 1/3 of the remaining salsa on, followed by another tortilla layer. Then another cheese/bean layer, Chalupa and salsa, tortillas, etc. The top should be a layer of tortillas.

Put it in the oven and cook about about 20-25 minutes, until the tortillas on top are browned and the juices are bubbling. Remove from oven and let sit for about 5-10 minutes, then cut and serve like lasagna. Top with onions, olives, more Chalupa, and guacamole if desired.





 
 
 

Mexican Cheese Dip

This is a great alternative cheese dip - better than many pre-made vegan cheese dips because it isn't made with artificial oils and flavorings. It's great with tortilla chips, or to drizzle on tacos or taco salad.

Mexican Cheese Dip

Ingredients:

-1/2 cup raw cashews
-1 tbsp tahini
-1 1/2 tbsp freshly squeezed lemon juice
-2 tsp apple cider vinegar
-1 cup + 1-3 tbsp plain unsweetened almond or oat milk
-1/2 tsp sea salt
-1/4 tsp prepared yellow mustard
-1-2 tbsp arrowroot powder
-1/2 tsp paprika
-1 tbsp neutral-flavored oil
-1 ½ -2 tbsp nutritional yeast
-3/4 cup of your favorite salsa

Method:
Combine all ingredients except the salsa in a food processor and puree until very smooth (start with 1 cup + 1 tbsp milk). Transfer mixture to a small/medium saucepan, and heat over low-medium heat for ~8 minutes, until mixture is starting to slowly bubble and thicken (stir frequently through heating). If you need to thin the sauce slightly, stir in another 1-2 tbsp of milk. Avoid thickening sauce over high heat (or increasing heat too quickly), since this sauce can burn easily. Once sauce has thickened, transfer to a serving dish, stir in the salsa, and serve!

Vegan Sweet Potato-Black Bean Quesadillas

These quesadillas are super-easy and really flavorful.  For those of you who can get vegan sour cream in your grocery store - go for it - otherwise, I just topped mine with homemade guacamole and salsa!
(It is possible to make yuor own vegan sour cream with silken tofu, lemon juice, salt, and/or apple cider vinegar, but I haven't perfected the ratios yet so I will hold off on giving that recipe for now.)

Sweet Potato Black Bean Quesadillas

Ingredients:
-2 medium sweet potatoes, peeled or unpeeled, your choice
-1 can organic black beans
-1/2 white onion, diced small
-1 package of  8-inch tortillas
-2 tsp cumin
-1 tsp cayenne pepper
-1-2 tsp garlic powder
-1 tsp salt
-2 tbsp olive oil
-Vegan cheese
-Your favorite salsa, optional
-Guacamole, optional
-Vegan sour cream, optional

Method:

Preheat oven to 400 F. Chop up sweet potatoes into tiny cubes (about 1/2 inch-size). Toss in a bowl with olive oil and spices to coat well. Spread foil on a baking sheet, pour potatoes on foil and space evenly, and bake for about 20 minutes, or until completely cooked and soft.
(Side note: These potatoes are just fantastic just like this - so if you need to use up some sweet potatoes you can just make this as a side dish and stop here.  They are AMAZING and will make your kitchen smell great.)

Heat a skillet over medium heat. Dust with cooking spray and put a tortilla in the skillet. Add a few tablespoons of the potatoes, onion and beans and spread over tortilla. Sprinkle with cheese and top with another tortilla. Cook for a few minutes on each side, until cheese has melted and inside is warm.

Cut into quarters and serve with salsa and guacamole.