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Monday, January 21, 2019

Vegan Huevos Rancheros

I have a confession to make. You know I love Mexican food. Well, I've never had huevos rancheros, of any kind, vegan or with real eggs. There, I said it. Ha ha I really can't say why I've never tried it. It just never really appealed to me I guess but I was glancing over this menu from a new Mexican restaurant by where I work and I came across something that sounded like it would be really tasty. It was Chilaquiles Desayuno. While researching what it was, I came across recipes for huevos rancheros. Finally it sounded like something I would like and it would be so easy to veganize. 

I'm not going into what Chilaquiles Desayuno is right now. Go ahead and Google it. It sounds really good though and might be something I try to make in the future.

Let's make the rancheros sauce. I looked up several recipes and took something from each of them and came up with my own which I am in love with by the way. It's so freaking good. 

Let's get to it. Here is what you will need. 
Rancheros Sauce
1 tbsp cold pressed oil or some extra veg broth for sauteing
1/2 cup diced onion
1/2 cup diced green bell pepper
1 jalapeno finely diced
2 cloves garlic minced
1 1/2 tsp cumin
1 tsp chili powder
2 cups vegetable broth
1 cup freshly diced tomato
1-8 ounce can tomato sauce
freshly chopped cilantro

In a medium size pan, over medium heat, saute the onion, peppers, garlic and spices in the oil or vegetable broth until the vegetables are tender. 

Add the vegetable broth, tomato sauce and tomato. Bring to a boil, reduce the heat and let simmer for about 25 minutes. The sauce will reduce and thicken up. 

While the rancheros sauce is simmering away, let's make some tofu scramble. Nothing to fancy though. The sauce will have plenty of flavor. 

The Tofu Scramble
1 package extra firm tofu that's been pressed
2 tbsp tamari
2 tbsp nutritional yeast
1/4 tsp turmeric
1/4 tsp black ground pepper
1 tsp garlic powder
1 tsp onion powder
1/4 tsp black salt

In a large saute pan, crumble to tofu and let heat up over medium heat. Add remaining ingredients and mix really well. Once the scramble is thoroughly heated, set aside. 

This is totally optional but you can also cook two corn tortillas until crispy. Chop into bite size pieces and set aside.

Once the rancheros sauce is done, ladle some into a bowl, add some of the tofu scramble, freshly chopped cilantro and crispy tortilla's and enjoy. OMG it's sooooooo good.



Tuesday, January 8, 2019

Vegan Hot Artichoke Dip

I often get asked how do I come up with the vegan recipes I share. Most of them are old recipes that I used to enjoy and learned how to veganize. This dip is one of those recipes. It is so super easy too. 

Artichokes have many great benefits as well. They are most known for their antioxidants but they also have protein, fiber and prebiotics just to name a few. They also have folic acid, great for bone health, boosts your metabolism and is great for alkalizing your body. 

You can easily double or even triple this recipe for parties and get togethers. It can be served with chips, crackers or even other vegetables. 

Let's get to the recipe. Here is what you will need. 
18 ounces of artichoke hearts marinated in water diced
1/2 - 3/4 cup vegan mayo
1/2 cup shredded vegan parmesan
1/2 cup shredded vegan mozzarella
1 or 2 cloves fresh minced garlic


Preheat your oven to 350 degrees. 

Toss everything into a large bowl and stir well. 

The best pan to use would be an 8 x 8 inch square. I used a pan that was 6x6 and baked it about 10 minutes longer because it was more thick. Make sense?

I let it cool for about 30 minutes and it was still pretty warm. My favorite way to enjoy this dip is with tortilla chips but any cracker will do. Enjoy.