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TOFU CHILAQUILES (V+GF)

Tofu Chilaquiles

Who else loves brunch as much as I do?! Chilaquiles are hearty, filling, satisfying and the perfect crowd pleaser.  This recipe is healthier and quicker than most recipes since we will be using my all time favorite chip company Beanfields instead of fried tortilla chips (cheers for shortcuts!)  Beanfields is corn and gluten free, made from brown rice and beans so you get double the fiber and protein. They are continually creating different flavors which can now be found at Whole Foods. You can thank me later for introducing you to this amazing product!

Tofu Chilaquiles

Tofu Chilaquiles

Chilaquiles are usually served with an egg on top but this recipe is vegan friendly and most importantly full of deliciousness and packed with flavor. The crispy tofu crumble gives a nice texture and of course added protein. Yes, this dish is packed with PROTEIN.

Tofu Chilaquiles

Cashew Creme:
1 cup cashews, soaked overnight
1/2 cup water
2 tbsp lemon juice
1 tsp garlic powder
1 tsp salt

Ingredients:
1 8oz. bag White Bean Beanfields Chips
1/2 block firm tofu
1 tbsp nutritional yeast (nooch)
1 tsp garlic powder
1/2 tsp cumin
1/2 medium onion, diced
2 cloves garlic, minced
1-15 oz. tomato sauce
1/4 cup vegetable broth
1 tbsp smoked paprika
1 tsp chili powder
1 tsp liquid smoke (optional)
salt and pepper, to taste

Steps:
1.) Blend all the ingredients for cashew creme in high speed blender until creamy. Set aside. Prepare tofu by removing/draining excess water by covering with a paper towel and placing a heavy item on top.

2.) In a medium pan, heat 1 tbsp olive oil on medium high heat and crumble in tofu. Add in garlic powder, nooch, cumin, salt and pepper to taste. Stir and cook until tofu is slightly crispy for about 5-7 minutes. Set aside.

3.) In a separate large skillet, saute garlic and onions for about 2 minutes until soft. Add paprika, chili powder, liquid smoke, salt, pepper and stir. Add in tomato sauce and vegetable broth, cook for 5 minutes or until liquid is reduced. Reduce heat and add in Beanfields (or tortilla ) chips. Gently toss chips to generously coat with salsa and simmer for about 5 minutes until chips are softened.

4.) Transfer chilaquiles to serving plate, top with crispy tofu crumble, a few pieces of avocado slices, pico de gallo, drizzle with cashew creme, fresh cilantro and lime wedges. Best served immediately.

Tofu Chilaquiles

Enjoy!
xoxo Sarah

ESPRESSO HORCHATA

Espresso Horchata

Happy Cinco de Mayo! Let’s get the party started with a treat that will satisfy  everyone. Not only is horchata quick and simple to make, it is also very versatile. Add in chocolate sauce, use as coffee creamer, blend with your favorite smoothie recipe in place of milk, use in your favorite cocktail recipe and the list goes on.

Espresso Horchata

Ingredients:
2 1/2 cups hot water
1 cup long grain white rice, uncooked
1 cinnamon stick
1 tsp pure vanilla extract
1/4 cup coconut nectar
4 tsp espresso, cooled (or 1 cup strong coffee)
1 cup SILK Cashew milk (or any nut milk)
ground cinnamon, optional

Steps:
1.)  Soak rice, water and cinnamon stick overnight.

2.) Blend rice mixture with the cinnamon stick on high for about 2-3 minutes, or until mixture is very thin. Add vanilla extract and blend for another minute.

3.) Pour rice mixture through a cheesecloth or sieve. Squeeze to get as much rice milk as possible and discard any pulp left from the cheesecloth. Transfer to a large pitcher and add the remaining ingredients: coconut nectar, espresso and cashew milk. (Add more coconut nectar depending on the level of sweetness preferred.)  Stir until the nectar has fully dissolved.

4.) Serve with ice and a dash of cinnamon on top. Best served chilled.

Enjoy!
xoxo Sarah

ROASTED HATCH CHILE SPINACH & ARTICHOKE DIP

It’s that time again…GAMEDAY!!! We (REDKSINS) made it to the playoffs and that’s good enough for me. I’m also happy to say, seeing the Broncos making to Superbowl for another season is going to be pretty exciting. Peyton deserves another ring before his last shindig.

I have a love-hate relationship with peppers, chiles and anything that is “spicy” but mostly, LOVE. When I discovered the infamous Hatch Chile, I could not stop adding them to all my recipes. The chile has a nice little kick at the end of every bite, but so worth it. The best way to serve them is to roast the chile. What better way to impress your guests  than by bringing on your A-game with this Hatch Chile spinach and artichoke dip.

Ingredients:
3 Hatch Chiles, roasted, seeded and minced
1 1/4 cup cashews, soaked overnight
1/2 cup unsweetened almond milk
1/4 cup nutritional yeast
1 tbsp coconut oil
2 cloves garlic, minced
1 pack frozen spinach
1 cup artichoke hearts, roughly chopped
vegan mozzarella shreds, **optional
salt and pepper, to taste

Steps:
1.) Preheat oven to 350 degrees. Thaw frozen spinach and squeeze excess water and place on paper towel to dry. Set aside.

2.) In a high process blender, blend cashews and almond milk until creamy. Add nutritional yeast, salt and pepper (to taste.) Add more milk one tablespoon at a time if mixture is too thick.

3.) On medium-high heat, saute spinach with coconut oil for about 1 minute. Add in artichoke hearts and minced roasted Hatch Chile and stir for another 2-3 minutes. Season with salt and pepper to taste.

4.) Lower heat and stir in cashew cheese mixture and carefully mix to combine for about 5 minutes, until mixture has slightly thickened. Transfer to a regular or 2 mini casserole dish and top with vegan mozzarella cheese (optional).

5.) Bake for 10-12 minutes until cheese is melted and edges are slightly brown. Serve with crackers, fresh vegetables or use as pasta sauce.

Enjoy!
xoxo Sarah

 

APPLE CIDER DOUGHNUTS

Apple Cider Doughnuts

For those that know me knows I have the biggest sweet tooth of all time! My weakness is obviously this photo you’re salivating from which are donuts, doughnuts, dohnuts… DO-NUT care I love them all. At times, I crave a doughnut (usually baked, not fried and a cake-like consistency). During the Fall and holiday seasonal I especially crave anything cider related and hence this recipe was born! Not only will you make your friends and family proud, but your stomach will thank you as well.

I like to make baking more simple so the trick is to use a piping bag (or large ziplock bag) and snip the corner end to use to pour my doughnut batter into the pan. It gives a more even rise once the doughnuts are baked.

I have teamed up with my friends and vegan chefs Yvonne Ardestani and Jasmine Briones to bring you a full vegan Thanksgiving menu filled with healthy, better-for-you dishes that are simple. delicious, mostly gluten-free and most importantly cruelty-free!

Apple Cider Doughnuts
Apple Cider Doughnuts

 

Ingredients:
1 cup All Purpose Flour
1/4 cup organic cane sugar
1 1/2 tsp baking powder
1 tsp cinnamon
1/4 tsp ground nutmeg
1 tsp pink salt
1/4 cup coconut oil, liquid
1 tsp pure vanilla exract
3 tbsp pure maple syrup
1/2 cup Spiced Apple Cider, plus more if mixture is too dry
2 tbsp applesauce, unsweetened

For Apple Cider Glaze;
1-1/2 cup Organic Powdered Sugar
2 tbsp Spiced Apple Cider

Steps:
1.) Preheat oven to 350 degrees F.
2.) Spray donut pan w/ non-stick cooking or coconut oil spray.
3.) In a large mixing bowl, mix together dry ingredients. (The first 4 ingredients)
4.) In a separate medium bowl, mix wet ingredients to combine. (The next 5 remaining ingredients)
5.) Add the wet mixture to dry mixture and carefully mix together to combine. Make sure not to over mix the batter.
6.) Carefully spoon the batter into the donut pan or use a piping/ large zip-lock bag and snip the corner. Fill about 3/4 way up.
7.) Bake for about 10-12 minutes.
8.) Set aside to cool in the pan while making the glaze.
9.) Whisk 1 tbsp apple cider to 1-1/2 cups of powdered sugar. Add another tablespoon of cider if glaze is too thick.
10.) Once doughnuts are cooled, dip each one in the glaze and set aside on a cooling rack.

**Optional: You may drizzle a guilt and refined sugar-free date caramel sauce on each right before serving. Recipe can be found here.

Apple Cider Doughnuts

Enjoy and make sure you use #YSJThanksgiving on any social media accounts and tag               @myeclectickitchen @sweetsimplevegan @ahnestveggie so we can see all of your creations for the holidays!
xoxo Sarah