Tag Archives: jalapeno

February 2, 2013

Cheezy Soyrizo Bean Dip

Here is my warning to you: This dip in insanely addictive and not for the faint of heart. This is not a healthy dip, although it could be much worse; but it is absolutely perfect for parties, get-togethers and any other occasion in which you would need an awesome appetizer. I know first hand that this dip pairs well with Mexican lagers and margaritas!

I will say, this was not a completely original idea from myself. This started with my mother and her crazy bean dip that she’s made for at least the past 10 years. Ever since I went vegan, I was smell the dip and get a tad bitter that I didn’t want to eat any. This past week, I figured it was time for my own (vegan) version, and my parents and I agree that this is definitely a good match! Not to mention it was gone within a night between 4 people. Oops.

Melted Daiya Pepperjack shreds paired with the salty, well-seasoned soyrizo and an added kick from some pickled jalapeños means that this filling dip packs a punch when it comes to flavor. The TVP and black beans add some texture and protein to the mix, and (vegetarian) refried beans make up another part of the base. This dip is super easy to make, so it’s great for a last-minute dish to bring to a party; maybe one of the Super Bowl variety, since that’s tomorrow?? ;)

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July 16, 2012

Grilled Sourdough Sammie with Jalapeño Lime Aioli

Nicer weather is here again, after a couple of days of drizzly, sticky humidity, and I really couldn’t be happier. It’s the perfect weather for being outside, taking care of my garden, getting out of the house and being inspired to try out some new flavors. I have many green onions growing in my garden, just waiting to be trimmed, plus I just harvested my first two jalapeños (which I’m super excited about). Now, I’m just waiting for my corn to fully develop and maybe I’ll grill those, too!

A little garden friend has made himself at home on one of my stalks, as you can see above. It was the tiniest little spider that disappeared once it saw me approaching with my large camera, hoisting himself up and away from his intricate web; I’m always in awe of the beautiful creations that these creatures make.

Another outdoor activity that I’ve obviously been doing a lot of is grilling! This sandwich was inspired by the “grilled” cheese sandwiches that she made for my sisters and I when we were young. She always added a little Miracle whip (obviously not vegan) to the cheesy insides for an interesting tang; I’ve translated this into a delicious vegan aioli that has a spicy kick from my homegrown jalapeños. Other than preparing the aioli, this recipe is easy to prepare and can be customized to fit your palette with different fillings.

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May 5, 2012

Mexican Macaroni & Cheeze

It may not be the very start of the month, but today is the start of a new bloghop! I thought for a bit that I wasn’t going to be able to participate in this month’s theme, but inspiration (and a little extra time) struck and I had my first dish made before I knew it! Of course, I had almost every ingredient on hand.. except for normal pasta noodles. But, I did find a bag of macaroni salad noodles in a deep, dark corner of my pantry; hey, it ended up working out great! It just looks a lil’ funny.

There is just one problem with this amazing macaroni and cheeze dish, it is HIGHLY addictive; so much so, that I ended up tagging it as #vegannicotine on my instagram. My friend Amanda and I were having a hard time keeping ourselves from grabbing thirds, but the fact that our tummies were full stopped us ahead of time. This dish has all of the comfort of traditional mac & cheese, but with the flare of Mexican ingredients and spices.

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September 1, 2011

Spicy Mushroom Tacos with Soft Eggplant Shells, Pico De Gallo & Hot Cheese Sauce!

Spicy Mushroom Tacos with Soft Eggplant Shells, Pico De Gallo & Hot Cheese Sauce!I was inspired by Daiya’s Summer Cookout Recipe Contest to try an even healthier way to make tacos, and also incorporate their delicious cheese shreds into the recipe. This dish has a few different components, but when they come together the difference in textures creates quite the party in your mouth. Fresh pico de gallo gives a nice crunch to the moist mushroom filling, and the cheddar sauce offers a hot and creamy topper.This recipe makes 8 small tacosEggplant Soft Shells8 Round-Shaped 1/4” Slices of Eggplant2 1/2 Cups Water1/4 Cup Braggs Liquid Aminos (or soy sauce)Preparation:-Take eggplants medallions and place them in a resealable bag or container. Mix together water and Liquid Aminos and pour over eggplant, marinate overnight. The next day, take them out of the liquid and place them on the grill for roughly 5-10 minutes on each side so that they reduce in size and dry out but are not crispy or burnt.Pico De Gallo1 Large Tomato1 Small White Onion1/4 Cup Fresh Cilantro, mincedJuice of Half a LimePreparation:-Mix all ingredients in a bowl, prior to cooking the mushrooms and cheese sauce, and leave in refrigerator so that it’s flavors meld together a bit.Mushroom Filling4 1/2 Cup Mushrooms, Roughly Chopped1/4 Cup White Onion, Diced1 Tbsp. Olive Oil1 1/2 tsp. Chili Powder1 1/2 tsp. Cumin1/2 tsp. Paprika1/4 tsp. Dried OreganoPinch of CayennePreparation:-Heat Olive oil in a sauce pan, over medium heat. Place onions in pan and saute until clear, roughly 3-5 minutes; add in the rest of the ingredients, stir until the spices are evenly distributed. Cook mushroom mix until mushrooms are smaller in size and a little limp.Spicy QuesoA Heaping 1/2 Cup of Daiya Cheddar Shreds2-3 Tbsp. Pickled Jalapeño Juice or 2 Tbsp. Pickled JalapeñosPreparation:-Place both ingredients in a small pot over medium heat, stir together every couple of minutes until it is a smooth cheese sauce and no longer chunky.Assembly: Place mushroom mix on top of the eggplant “shells”, top with pico de gallo and cheese sauce, maybe add in some lettuce and avocado and voilá!

 I was inspired by Daiya’s Summer Cookout Recipe Contest to try an even healthier way to make tacos, and also incorporate their delicious cheese shreds into the recipe. This dish has a few different components, but when they come together the difference in textures creates quite the party in your mouth. Fresh pico de gallo gives a nice crunch to the moist mushroom filling, and the cheddar sauce offers a hot and creamy topper.

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