GREEN CHILI CASHEW QUESO [VEGAN, GRAIN-FREE]
THIS RECIPE IS :
SERVES
4-6INGREDIENTS
FOR THE QUESO:
- 2 cups butternut squash (or carrots or sweet potatoes)
- 1 1/2 cups raw cashews, soaked for at least an hour, drained
- 1/4 cup garlic cloves (about 8-10)
- 1 tablespoon coarse salt
- 2 tablespoons rice vinegar
- 1 tablespoon white miso
- 1 tablespoon nutritional yeast
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/4 teaspoon white pepper
- 1/2 sliced jalapeño (red or green)
- 1/2 teaspoon coarse salt
- 1/2 teaspoon smoked paprika
- 3/4 cup almond milk
- 1/4 cup canned or fresh and cooked hatch chili
FOR THE GARNISH:
- 1 jalapeño, sliced thin
- Fresh cilantro sprigs
- Drizzle of Sriracha
PREPARATION
- In a small saucepan, add butternut squash, cashews, garlic, and 1 tablespoon salt. Add enough water to cover, then bring to a slow boil over medium-high heat until tender. Remove from heat to cool, then drain and add mixture to a high-speed blender.
- Add in remaining ingredients (except hatch chili) and blend for 3-4 minutes until wicked smooth, then add hatch chili and pulse for 5 seconds to incorporate and still leave it chunky.
- Serve with any of the garnish options as desired.
NUTRIONAL INFORMATION
Calories: 176 | Carbs: 15g | Fat: 12g | Protein: g | Sugar: 6 g
Does not include calculation for garnish.
Does not include calculation for garnish.
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AUTHOR & RECIPE DETAILS
SCALLION PANCAKES WITH GINGER SOY DIPPING SAUCE [VEGAN]
THIS RECIPE IS :
CALORIES
37SERVES
25-30COOK TIME
7INGREDIENTS
FOR THE SCALLION PANCAKES:
- 1 1/2 cups flour, divided
- 3/4 cups boiling water
- 1 1/2 tablespoons vegetable oil, divided plus more as needed
- 1 tablespoon sesame oil
- 1 teaspoon salt, divided
- 4 green onions, thinly sliced
FOR THE GINGER SOY SAUCE:
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon brown sugar
- 1 teaspoon minced ginger
- 1 teaspoon thinly sliced green onions
- 1/4 teaspoon red pepper flakes
PREPARATION
- Place 1 1/2 cups of flour in a bowl and pour in the boiling water while stirring. When the dough is cool enough to touch, knead it into a ball. Continue kneading on the counter until you’ve got a smooth ball – about 5 minutes. The dough should be tacky, but not overly sticky. Cover loosely with plastic wrap and leave to rest for 30 minutes.
- In a small bowl, mix together 1 tablespoon of flour, 1 tablespoon of vegetable oil, and the sesame oil.
- Cut the dough into 4 pieces. Flour your counter and roll out one piece to a rough circle approximately 8 inches in diameter.
- Brush the entire surface with half a tablespoon of the oil-flour mixture and a quarter of the chopped green onions. Roll into a cylinder then coil the cylinder into a spiral, tucking the end underneath. Roll the spiral out into a circle approximately 4–5 inches.
- Heat 1/2 tablespoon of oil in a non-stick pan over medium-high heat. Sprinkle the pancake with salt. Fry the pancake for 2 minutes each side or until golden brown. Continue with making the next pancake while the first is frying. Remove the fried pancake from the pan and drain on a paper-towel lined wire rack. If necessary, add more oil to the pan and continue frying the remaining pancakes.
- Combine all the ingredients for the dipping sauce. Cut each pancake into 6 triangles and serve with the dipping sauce.
NUTRIONAL INFORMATION
Per Pancake Triangle and Serving of Dipping Sauce: Calories: 37 | Carbs: 6 g | Fat: 1 g | Protein: 1 g | Sodium: 162 mg | Sugar: 1 g
AUTHOR & RECIPE DETAILS
Drool-worthy vegan recipes that are deceptively easy. My name is Gabrielle and I’m the founder and creator of EatDrinkShrink.com. I’m an NYC based holistic nutritionist who holds a BS and MS in Clinical Nutrition, work in vegan recipe development, privately teach yoga, and am a future vegan cookbook author. Looking to expand your plant based culinary abilities, obtain vegan product reviews, or receive nutrition counseling? Come join me at eatdrinkshrink.com
