Skip to main content

Posts

Showing posts from February, 2019

#206 The Case of Nachos

3 tomatoes, seeded and chopped 19-oz can black beans, rinsed 1 red onion (approximately 1/2-cup volume), minced 1/2 cup fresh cilantro, chopped 1/4 cup lime juice 1 jalapeno, minced 1 teaspoon cumin seeds salt to taste 1 cup raw cashews 1 yellow pepper, chopped 7 small, medium-heat chillies, seeded and chopped 1/3 cup water 2 tablespoons lemon juice 2 tablespoons nutritional yeast 4 cloves garlic 1/2 teaspoon chilli powder 2 teaspoons salt 380-g-bag tortilla chips (Tostitos Restaurant Style are nice) Guacamole , doubled (Or cook 1 pack Plant-based Ground over medium heat, stirring frequently to avoid sticking and burning, for 4 min. Stir in 1 envelope taco seasoning.)   Tomato Black Bean Salsa Combine the tomatoes, black beans, red onion, fresh cilantro, lime juice, jalapeno, cumin seeds and salt to taste. Cheez Sauce On your high-speed blender's soup function (if you have one), blend the cashews,  yellow pepper, chillies, w ater,  lemon juice,

#205 The Case of Tofu Florentine

I t's less traditional but, lately, I've been keeping the baby spinach raw and enjoying my Tofu Florentine even more because of the more vibrant green colour and the added tender-crisp factor. Not to mention that I save on spinach, salt, oil, kitchen tools and time. 1/2 cup cashew milk 1 lb medium tofu, cut into 6 approximately 1/4-cup squares (you may have some tofu left over) 1/2 teaspoon salt + more to season the spinach if you're sautéeing it 2 tablespoons nutritional yeast 1/4 teaspoon mustard seeds 1/4 teaspoon turmeric 2-1/2 tablespoons lemon juice 1/4 teaspoon cayenne   10 oz baby spinach (or 4 small handfuls if you're keeping it raw) 1 tablespoon olive oil (optional) pepper (optional) 1/3 cup vegan baking stick, melted 2 English muffins In a high-speed blender on the soup function (if you have one), blend together the cashew milk, 2 squares of the tofu, salt, nutritional yeast, mustard seeds, turmeric, lemon juice and cayenne