Vegan Queso

This recipe went over great when we had company this last week.  The 3 collage age boys devoured it!  I hope you enjoy it too!

  • 1½ cups cashews, soaked for at least an 1 hour, drained
  • 1 orange bell pepper, roughly chopped
  • 1 cup unsweetened almond milk
  • 2 tsp. chili powder
  • ¼ cup nutritional yeast
  • ¼ cup minced onion
  • 2 tbsp. taco seasoning or seasoning of choice
  • 2 15 oz. cans, black beans cooked
  • 12 oz. fresh salsa
  • Optional garnishes: cilantro.
INSTRUCTIONS
  1. Drain and rinse the soaked cashews.
  2. Place the cashews, orange bell pepper, milk, chili powder, and nutritional yeast in a high powered blender Puree until thick and creamy, about 3-4 minutes.
  3. In a large saucepan, add the minced onion, taco seasoning, black beans and fresh salsa over medium heat. Stir constantly until heated through, about 7-8 minutes.
  4. Add in the cheese sauce and stir to combine.
  5. Season to taste with salt/pepper if needed.
  6. Garnish as desired and serve.

Adapted from: http://delishknowledge.com/

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Black Bean Enchiladas with Green Sauce

Adapted from:lecremedelacrumb.com
INGREDIENTS
  • 12, 6 inch sprouted gluten free tortillas
  • 1.5 cups cooked black beans
  • 2 avocados, sliced or diced (I have recently developed a latex allergy which has forced me avoid avocados.)
  • 1 onion, diced
  • 1 teaspoon garlic salt
  • 1 teaspoon cumin
  • 1 teaspoon chile powder
  • ⅓ cup cilantro leaves, roughly chopped
  • 1 Jar of  white girl salsa
  • 1 7-ounce can diced green chiles
  • nutritional yeast to sprinkle on top
INSTRUCTIONS
  1. Preheat oven to 400. Place enchilada sauce and green chiles in a medium sauce pan and simmer over medium-high heat while you prepare the enchiladas.
  2. Add black beans, onions, garlic salt, cumin, chile powder, cilantro and to a large bowl and stir to combine. Add about 1 cup of sauce into the bottom of a large baking dish. Spoon about 3 tablespoons of black bean mixture into the center of each tortilla, roll it up tightly and place in prepared dish on top of sauce.
  3. Pour remaining sauce over rolled enchiladas. Sprinkle with nutritional yeast and top with avocado. Bake 15-20 minutes.

Spicy Thai Noodles with Shrimp

adapted from http://preventionrd.com/

14 oz black bean noddle from costco
1 1/2 Tbsp crushed red pepper flakes
1/4 cup toasted sesame oil
1/8 cup coconut oil
3 Tbsp honey
5 Tbsp tamari sauce
1 1/2 lbs cooked shrimp, peeled and deveined
1 bunch green onions,
chopped 1/3 cup cilantro,
minced 1/2 cup unsalted peanuts

Directions:

Prepare noodles

Meanwhile, combine the crushed red pepper and oil in a small sauce pan. Heat the oil over medium-high heat for 3-4 minutes. With a colander, strain out most of the crushed red pepper, reserving the oil. To the oil, add the honey and tamari; whisk to combine. Add shrimp to sauce while pasta finished cooking.

Combine ingredients and cook the pasta and shrimp for an additional 2-3 minutes to absorb the sauce. Remove from heat and top noodles with green onion, cilantro, and peanuts. Serve hot.

*use more or less crushed red pepper depending on your heat preference.

Yield: 7 servings (about 1 1/3 cups each)

Quinoa Stuffed Mushroom

Ingredients:

1 cup quinoa steamed ( about 2 cups when finished)
1 cup of black beans after soaked and steamed
6 medium-large portabella mushroom caps (save the stems and mince)
2 cloves garlic, minced
1/2 cup onion, diced
1 cup peas
2/3 cup tomato, diced
2 yellow bell pepper (or any color will do!)
. ground black pepper to taste
1/2 tsp. garlic and herb
chipolte, and bbq seasoning to taste
Spinach leaves

 

Directions:

  1. Preheat oven to 375 degrees.
  2. In medium sauté pan, heat water and sauté chopped mushroom stems, garlic and onion over medium heat. Add a dash of pepper . Cook for about 5-7 minutes, stirring.
  3. Add diced tomato, bell pepper, and onion with quinoa and black beans along with  pepper, chipolte, bbq & garlic and herb seasoning. . Mix thoroughly and let it finish cooking with the lid on.
  4. Prepare baking sheet with washed and dried mushroom caps out on sheet and sprinkle with pepper.
  5. Carefully place some spinach leaves on top and stuff each mushroom cap with quinoa mixture and bake in oven for about 20-25 minutes.

 

Adapted from : Made Just Right