Nacho Cheese Sauce~Vegan Style
I made this last night, for Bruce and one of his long time friends that came in from out of town. So here it is, his friend pretty much told Bruce "No, you can't like that vegan stuff." Maybe phrased differently, but yes. Anyways, last night even his friend went back for more tasty bites.... I put this over black beans, tomatoes and organic blue corn chips.
1 cup cooked and mashed butternut squash (mine was small, so it came out to be half of the squash)
3/4 cup plain coconut yogurt
3/4 cup water
1/4 onion finely chopped
5 Tablespoons nutritional yeast
1/4 cup raw cashews
3 Tablespoons tapioca flour
1 chipotle chili in adobo sauce
1/4 teaspoon salt
1. In a food processor or blender, combine all of the ingredients and process until smooth and creamy. Occasionally scraping the sides to push closer to the blades.
2. Transfer to a heavy medium saucepan. Cook over medium heat, stirring frequently until thick and creamy. About 2 to 5 minutes, it took me 3 minutes.
Store in a covered container for up to 4 days in the fridge.
Adapted from: Artisan Vegan Cheese
Showing posts with label Chipotle Peppers. Show all posts
Showing posts with label Chipotle Peppers. Show all posts
Monday, May 20, 2013
Sunday, February 17, 2013
Meatless Monday Recipe-Sweet Potato Black Bean Enchiladas
Sweet Potato Black Bean Enchiladas
Vegan; 1 hour total; Can be made Gluten Free; Serves 4
Alright, I made these for the boys and added the cashew cream wrapped in the enchilada. The boys ate the dish all up, with corn tortillas and daiya cheese, this is a SUPER kid friendly dish. To make this easier, you can use taco seasoning or (like me) use a variety of seasonings. This recipe does require an extra set of hands. So get a friend or loved one to help and make it an extra special meal....
1 large sweet potato, cut into 1 inch cubes
1 (15 oz.) can of black beans
1 cup vegetable broth
1 large garlic clove, minced
1/4 sweet onion, minced
1 chipotle pepper in adobo sauce, minced
1 package "chicken" seitan (omit if making gluten free)
1 cup cashew cream
1 cup daiya cheese shreds (I used pepper jack)
1 package corn tortillas (organic)
2 small cans tomato sauce
Chili Powder to taste
Cayenne Pepper to taste
1 cup fresh salsa (be creative here, my favorite is either the one Bruce makes or apple chipotle salsa)
1. Preheat the oven to 400 degrees. In a small, wide bowl combine tomato sauce and seasoning. (You'll be dipping the tortillas in it.)
2. Over medium heat; in a medium pan combine the vegetable broth, seitan, onion, garlic, chipotle pepper and sweet potato. Cook sweet potatoes and black bean mixture until broth has evaporated.
3. Cover the bottom of a 9-inch by 13-inch pan with a thin layer of tomato sauce.
4. Heat corn tortillas (this will help them from breaking). Place tortilla in spice/sauce mixture and fill with sweet potato and black bean mixture. Add cashew cream, salsa and pepper jack cheese. Roll and repeat till tortillas are gone. Sprinkle the remaining fillings (salsa, cashew cream, black beans and pepper jack cheese) on top. Cover with foil and bake for minutes. Remove foil for the last 10 minutes of baking.
Vegan; 1 hour total; Can be made Gluten Free; Serves 4
Alright, I made these for the boys and added the cashew cream wrapped in the enchilada. The boys ate the dish all up, with corn tortillas and daiya cheese, this is a SUPER kid friendly dish. To make this easier, you can use taco seasoning or (like me) use a variety of seasonings. This recipe does require an extra set of hands. So get a friend or loved one to help and make it an extra special meal....
1 large sweet potato, cut into 1 inch cubes
1 (15 oz.) can of black beans
1 cup vegetable broth
1 large garlic clove, minced
1/4 sweet onion, minced
1 chipotle pepper in adobo sauce, minced
1 package "chicken" seitan (omit if making gluten free)
1 cup cashew cream
1 cup daiya cheese shreds (I used pepper jack)
1 package corn tortillas (organic)
2 small cans tomato sauce
Chili Powder to taste
Cayenne Pepper to taste
1 cup fresh salsa (be creative here, my favorite is either the one Bruce makes or apple chipotle salsa)
1. Preheat the oven to 400 degrees. In a small, wide bowl combine tomato sauce and seasoning. (You'll be dipping the tortillas in it.)
2. Over medium heat; in a medium pan combine the vegetable broth, seitan, onion, garlic, chipotle pepper and sweet potato. Cook sweet potatoes and black bean mixture until broth has evaporated.
3. Cover the bottom of a 9-inch by 13-inch pan with a thin layer of tomato sauce.
4. Heat corn tortillas (this will help them from breaking). Place tortilla in spice/sauce mixture and fill with sweet potato and black bean mixture. Add cashew cream, salsa and pepper jack cheese. Roll and repeat till tortillas are gone. Sprinkle the remaining fillings (salsa, cashew cream, black beans and pepper jack cheese) on top. Cover with foil and bake for minutes. Remove foil for the last 10 minutes of baking.
Friday, December 14, 2012
Meatless Monday Recipe-Pumpkin Black Bean Tacos
Pumpkin Black Bean Tacos
Vegan; 30 minutes or fewer
When I made these, I really wished I would have had some cashew cream made to use as a sour cream and some salsa made. This was kind of a last minute idea, SO next time I make this I'll be more prepared. This takes a new twist on black bean tacos.... I hope you enjoy! I served these with green chili tortillas for extra kick!
1 tablespoon oil
1/4 cup onion (chopped)
2 cloves garlic (chopped)
2 tablespoons chili powder
2 teaspoons cumin (ground)
1 15 oz. can black beans
1/2 cup water
1 teaspoon Mexican oregano
salt and pepper to taste
1 cup pumpkin puree
1 chipotle pepper in adobo sauce (chopped) {For less spice, use 1/2 a pepper}
2 tablespoons cilantro (chopped)
6 tortillas
1. Heat the oil in a pan. Add the onion and saute until tender, about 3-5 minutes. Add the garlic and saute until fragrant, about 30-60 seconds.
2. Add the chili powder, and cumin and saute for about a minute. Add the beans, water, oregano, salt and pepper and cook until most water has evaporated.
3. Remove the beans from the heat and mash half of them with a fork. Mix the pumpkin puree, chipotle peppers and cilantro into the black bean mixture.
4. Heat the tortillas and place some of the pumpkin black bean mixture into the tortilla and wrap it.
Top with salsa, shredded Daiya cheese, cashew sour cream etc.
Vegan; 30 minutes or fewer
When I made these, I really wished I would have had some cashew cream made to use as a sour cream and some salsa made. This was kind of a last minute idea, SO next time I make this I'll be more prepared. This takes a new twist on black bean tacos.... I hope you enjoy! I served these with green chili tortillas for extra kick!
1 tablespoon oil
1/4 cup onion (chopped)
2 cloves garlic (chopped)
2 tablespoons chili powder
2 teaspoons cumin (ground)
1 15 oz. can black beans
1/2 cup water
1 teaspoon Mexican oregano
salt and pepper to taste
1 cup pumpkin puree
1 chipotle pepper in adobo sauce (chopped) {For less spice, use 1/2 a pepper}
2 tablespoons cilantro (chopped)
6 tortillas
1. Heat the oil in a pan. Add the onion and saute until tender, about 3-5 minutes. Add the garlic and saute until fragrant, about 30-60 seconds.
2. Add the chili powder, and cumin and saute for about a minute. Add the beans, water, oregano, salt and pepper and cook until most water has evaporated.
3. Remove the beans from the heat and mash half of them with a fork. Mix the pumpkin puree, chipotle peppers and cilantro into the black bean mixture.
4. Heat the tortillas and place some of the pumpkin black bean mixture into the tortilla and wrap it.
Top with salsa, shredded Daiya cheese, cashew sour cream etc.
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