You guys. This recipe is evvvveerrrything. Chipotle sauce, magic sauce, the condiment you should always have on hand in your fridge. Creamy, silky, tangy, spicy–a little drizzle (if you can contain yourself) and your dinner becomes next level!…
Search Results for: chipotle
I think everyone needs at least 500 vegan mac and cheese recipes. This is possibly a conservative estimate, but you have to start somewhere! If you’ve been visiting my site for awhile, you’ve probably noticed that I make a lot of spicy food and have a particular love for chipotle, and so it’s probably unsurprising to hear that we’ve been making vegan chipotle mac and cheese for years. The smokey flavor of chipotles fits perfectly into the creamy mac sauce, which is made from a homemade cashew milk and thickened with a traditional roux. The mac and cheese itself is quick to make, ready in just about 15 minutes. The spicy tempeh crumbles take a bit longer, but that’s mostly hands off time in the oven where they bake into chewy flavorful bites. The smokey, spicy chipotle flavor of this dish pairs perfectly with scallion greens for this perfect vegan meal….
If you love tamales like 100000000% but also don’t love the effort of making them even 10%, this recipe is for you. You guys know I love a good cooking project, I mean I’ll sit around for an afternoon shaping ganache and tempering chocolate for homemade truffles (and I highly recommend you do the same, even if you dip in regular melted chocolate) and I love making bread, but sometimes you want to enjoy a food regularly and just don’t have the patience to form a bunch of tamales then steam them for an hour–and did I mention in batches because your steamer basket is only so big? I mean, they’re worth it, but it’s certainly a labor of love. Now, this tamale skillet pie has everything a person could want. Rich and tender masa on the outside, spicy, flavorful chipotle seitan and melty gooey cheese on the inside. And it’s all ready to serve within a couple of (mostly hands off) hours….
If you’ve been following along with me for a bit now, you know that I like my bread and I like my [vegan] cheese. But as of yet, I haven’t shared a recipe for my everyday cheese-spread. While sometimes I spread creamy almond cheese on toast, I tend to gravitate towards flavored cheese spreads for my bread. I’ve always been a flavored cream cheese over plain type of girl, what can I say. For a long time my go-to was a cultured creamy cashew cheese. And while I tried a lot of different mix-ins over the years, I’d always gravitate back to a chipotle one. Something about the smokey flavors of chipotle makes cultured vegan cheese even cheesier tasting. This cultured version is still probably my go-to for the depth of flavor it achieves, but over the past year I’ve developed a non-cultured version. It’s perfect for busier times, and is nice because there’s no chance it will go off while culturing!…
I spent too long thinking about how to share these recipes. Because while they are really good together, they are also excellent on their own. And I worried that if I shared them in the same post I’ll get people thinking that if they’re trying one they HAVE to try the other. On the other hand, I love having complete meals handed to me, and together this is it: protein, green veggies, and carbohydrates. So if you want to make BBQ tofu but want to serve it with some cooked broccoli instead, do it. Or if you want to make the collards to serve alongside some beans or a sandwich or something, do it. Both the tofu and the greens are great mix-and-match dishes.
There are probably a million and one barbecue sauce recipes out there, and seemingly as many available pre-packaged at the store. If you’ve never made a homemade barbecue sauce before, I implore you to try it! This one happens to be really easy to make, and it’s zippy and tangy and so flavorful. All you need is a blender and some pantry friendly ingredients. It’s so quick to throw together for a last minute/you forgot to plan ahead sort of dinner….
There’s this idea that enchiladas are a complicated dish to make, but that really doesn’t have to be the case! I certainly fell under this impression, and didn’t try to make them for years after I moved into my post-college kitchen (… I mean, apartment). The funny thing is, I would make smothered burritos, which are basically the same thing! Fill a tortilla, roll it up, pour sauce over it, bake it. With enchiladas you don’t even have to do any of that fancy burrito-style rolling, you simply roll it around the filling into a tube shape. No biggie!
So, I’m here to encourage you to make some enchiladas! They are not complicated to make at all! They deliver so much mouthwatering, delicious flavor! And they are a crowd pleaser, to boot. This recipe fills a large baking pan that will provide 4-6 servings, depending on how starving you are, which probably means leftovers! And if you are feeding a family or a larger crowd you can easily double everything. Which I did with this recipe only a week after we eaten it for the first time, when I made it for a dinner of four and my husband begged me to make more because he wanted, no, needed, to guarantee having leftovers!…
2016 was a big year for me. I got married to the best person, quit my job, went on a month long honeymoon-adventure road tripping across South Africa and Namibia (clocking in around 4,000 miles), came back, sold our home in Chicago, packed up and downsized our things (because, omg, the rent here), put our dog and cat and a few changes of clothes in our cars and moved to Washington, DC, putting in an extra 700 miles of driving.
We moved for my husband’s work, and I took the opportunity to have an early life career crisis, or rather, continue the one I’d been having internally for the past couple of years. Taking advantage of my newly found free time, I have found myself focusing in on my love and passion for food. I want my cooking to take a more purposeful and serious role in my life and I want to share it with others….
These loaded waffle fry nachos are smothered in a homemade vegan queso and topped with fresh pico de gallo, sour cream, and avocado. It’s a delicious change of pace from the traditional tortilla chip nachos, and they are super easy to make!
There comes a time in every person’s life when you just gotta have nachos for dinner (or as an appetizer/snack). And while loaded tortilla chips will always be there for you, at times a change of pace is nice. For those times, we have the humble waffle fry*.
*Which you can feel free to substitute with tater tots, wedges, or whichever fried or baked potato shape that makes you happy.…
These crispy taquitos, also known as rolled tacos, are stuffed with a vegan cheesy beefy filling. They are super easy to make and are delicious as a snack or for dinner. Enjoy with salsa, guacamole, sour cream, or vegan queso!
It’s hard to get tired of tacos, but for those times you need to switch it up, these taquitos have your back. They’re the perfect finger food for cheesing, dipping, hot saucing, or just eating! Crispy on the outside, and a creamy, spicy, meaty filling inside. Warning: they’re addictively delicious!…
This Jamaican black-eyed pea curry is so delicious. It’s creamy, bursting with flavor, hearty, healthy and super easy to make. It’s naturally gluten free and vegan. A must make recipe!
I’m lucky enough to live in walking distance to both a fully vegan Jamaican restaurant and a Caribbean with an elaborate vegan menu. Lucky because I love Jamaican food! It’s spicy, has bold flavors, creamy curries, the most delicious puffy breads, lots of beans, and have you had a Jamaican patty yet?? The cuisine lends itself well to vegan cooking, possibly due to the multicultural influence and also the Rastafarian Ital cuisine….