Organic Blue Corn Nachos

Organic Blue Corn Nachos

Making the cheese sauce for this is what took the longest. But, if you make it ahead of time, you will have a quick snack or light meal made. There are no measurements in this recipe, so make as little or as much as you want.

Black beans
Chipotle powder to taste
Cayenne pepper to taste
Chili powder to taste
Garlic powder to taste
Onion powder to taste
Organic blue corn chips
Tomatoes, diced or quartered

1. Preheat oven to 400 degrees.

2. In a medium skillet, heat black beans and spices with 1/4 cup water over medium heat. Stirring occasionally until fragrant. Allow to thicken.

3. In a casserole dish layer chips, tomatoes, beans and cheese sauce. Bake until heated through, about 5 minutes and serve warm.

Enjoy!

Buffalo Chickpea Dip

Buffalo Chickpea Dip
Vegan; Gluten Free

Make at least a few hours ahead to allow all the flavors time to meld together; cover with plastic wrap, refrigerate, and bake off just before serving.

1 15-oz can kidney, drained and rinsed
1 cup raw cashews, soaked overnight
3/4 cup Saso Roasted Red Pepper Chipotle Sauce
1/2 cup hemp milk
2 teaspoons lemon juice (about 1/2 lemon)
1 tablespoon nutritional yeast
½ teaspoon onion powder
½ teaspoon garlic powder
Ground black pepper
Kosher salt
1 teaspoon fresh, finely-chopped parsley
1 teaspoon fresh chopped chives
1 15-oz can chickpeas, drained and rinsed
1 cup Daiya pepper jack-style or cheddar cheese, divided

1. Preheat the oven to 375 degrees.

2. Add the beans and cashews to the bowl of a food processor. Pulse several times to break them up a bit. Add the hot sauce, non-dairy milk, lemon juice, nutritional yeast, onion powder, garlic powder, and a pinch of black pepper. Process until the mixture is entirely smooth (this will take several minutes), stopping to scrape down the bowl as necessary. Adjust salt to taste.

3. Scrape the bean mixture into a bowl and stir in the parsley and chives to evenly distribute. Stir in the chickpeas and 3/4 cup of the Daiya. Transfer the dip to a 9×9-inch square baking dish and sprinkle the remaining 1/4 cup of Daiya on top. (Note: Dip can be made up to this point a day or two ahead. Cover with plastic wrap and refrigerate until ready to heat and serve.) Cover baking dish tightly with foil and bake for 30 to 35 minutes, until warmed through. Serve with tortilla chips or veggies for dipping.

Found and slightly adapted from Gluten Free in the City

Basic Tofu Scramble

Basic Tofu Scramble

Well the below are the measurements that I use for this (typical) Sunday morning. I jazz it up with tomatoes, zucchini, yellow squash, mushrooms, asparagus and spinach. Pretty much whatever I have on hand. Bruce has come to love this as either a sandwich on rosemary sourdough or on an everything bagel. I serve this with a tempeh bacon, and the combinations are pretty endless.

Ingredients:

1/2 yellow onion, diced
1/2 green bell pepper, diced
1 block organic tofu, drained and pressed
2 tbsp oil or earth balance
1 tsp garlic powder
1 tsp onion powder
1 tbsp soy sauce
2 tbsp nutritional yeast
1/2 tsp turmeric (optional)

Preparation:

1. Slice the tofu into approximately one inch cubes. Then, using either your hands or a fork, crumble it slightly.

2. Sautee onion, pepper and crumbled tofu in oil for 3-5 minutes, stirring often. Add remaining ingredients, reduce heat to medium and allow to cook 5-7 more minutes, stirring frequently and adding more oil if needed.

3. Wrap in a warmed flour tortilla with a bit of salsa for a breakfast burrito or top with soy or non-dairy cheese. Serves two.

Per serving provides approximately: Cal.: 365; Cal. fr. Fat: 220; Tot. Fat: 24.5g; Tot. Carb.: 18.9g; Chol.: 0mg; Sod.: 484mg; Dietary Fiber: 4.8g; Prot.: 24.2g; Vit. A 19%; Vit. C: 100%; Calcium: 39%; Iron: 33%

Found: About.com

Vegan Chick-fil-A Sandwiches

Vegan Chick-fil-A Sandwiches
Vegan; Serves 4

This is for the people out there that are trying to have a smaller carbon footprint, needing something that is kid friendly (that are transitioning to a kinder lifestyle) or are boycotting for support of gay rights! I've found this posted on several sites including The Kind Life and PETA....

4 vegan chicken cutlets (try Gardein Chick'n Scallopini)
3/4 cup plain, unsweetened soy or hemp milk
1/4 cup pickle juice
1 1/4 cups flour
1 tsp. salt
1 tsp. pepper
1 tsp. onion powder
1/2 tsp. paprika
1/4 tsp. dry mustard
2 Tbsp. powdered sugar
3 cups peanut, canola, or vegetable oil, for frying
Olive oil cooking spray
4 buns
16 dill pickle chips

1. Defrost or thaw the chicken cutlets if frozen.

2. Combine the soy milk and the pickle juice in a bowl and mix well. Set aside.

3. Combine the flour, salt, pepper, onion powder, paprika, dry mustard, and powdered sugar in a medium-sized mixing bowl. Set aside.

4. Warm the peanut oil in a small frying pan over medium heat. Dip a "chicken" cutlet into the wet mixture, coating evenly on all sides. Toss into the flour mixture and coat generously. Repeat with the remaining cutlets and set aside.

5. Place one cutlet in the frying pan using a pair of tongs. Flip occasionally to ensure even cooking. Allow to cook for about 5 to 8 minutes, or until the outside is crisp and golden brown. Allow to drain on a paper towel. Repeat with the remaining cutlets.

6. Lightly spray the buns with the cooking spray and place in a frying pan over low heat until slightly toasted.

7. Place 4 pickle chips on the bottom half of each bun, then top with the fried "chicken." Serve immediately.

Cashew Nut Cheese

Cashew Nut Cheese
Vegan

Alright, so I know what you're thinking.... What is this, but honestly, just humor me. This was a HUGE hit with raw foodies, vegans, vegetarians, flexitarians, and carnivores, alike! This is a great spread for veggies and pita chips, I took this to a potluck over the weekend with rave reviews. My roommate really liked it-the carnivore-with onion bagels.

1 cup cashew butter
1/4 cup almond milk
2 Tablespoons tahini
2 Tablespoons nutritional yeast flakes
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon white pepper (milder flavor then black pepper)

1. Place all ingredients in a food processor and blend until smooth and combined. Alternately, mix them in a large bowl using the back a wooden spoon to mash them together. (I did this about 3 times.) Store in an airtight container for up to 1 week.

Per 2 Tbsp. Serving: 180 cal.; 14g fat (2.5 sat fat); 0mg chol.; 125mg sod.; 96g carbs.; 6g prot.
Found: www.Care2.com; Whole Foods Recipes......