All posts filed under: Vegan

Guajillo Cashew Queso

This Guajillo Cashew Queso is to die for. One day I randomly bought a bag of Guajillo chiles. So I’ve been experimenting with them in so many different ways. If you’re not familiar with Guajillo chiles, they’re the dried form of Marisol Chiles. Similar to how Chipotle is the dried form of Jalapaños. Now, I am simply obsessed with this Guajillo Cashew Queso. It’s not hard to make, just takes time. And you most likely won’t be able to tell it’s completely vegan. For a 1-minute video recipe, click here. Guajillo Cashew Queso Recipe 2 dried guajillo peppers 1 white onion cut in quarters (about 1 cup) 3 small potatoes cut in chunks (about 1 cup) 1 cup of soaked cashews 3 cups of filtered water 1 tbsp of harissa paste 1 teaspoon of kosher salt 1 teaspoon of cornstarch Method In a pot over medium-high heat, add filtered water, dried chiles, onions, and potatoes and bring to a boil. When everything is soft, remove the stems (optional to remove the seeds, I like them!) …

No-Bake, No Guilt Chocolate Fudge

This no-guilt chocolate fudge is so delicious and decadent. It also happens to be gluten-free and vegan. It has a tasty aromatic flavor and doesn’t have a strange after taste. I’m usually against gimmicky recipes like “no guilt” anything because I firmly believe that small pleasures in life should not be shameful. No-Bake, No Guilt Chocolate Fudge Recipe 1/2 cup crushed toasted almonds 8oz. bittersweet chocolate chips (at least 60% cacao in order for the fudge to set properly) 1 ripe avocado (about 2 cups) 1/2 cup pure maple syrup 1/2 cup almond butter 2 tbsp. cocoa powder 1/2 tsp. kosher salt 1 tsp cardamom powder 1 tsp almond extract Flaky sea salt 4 tbsp iced water Method Place chocolate chips in a ceramic bowl and microwave in 30-second bursts, stirring well between each, until melted and smooth, 1–1½ minutes. Allow it to cool. Spray a 9×5″ pan with nonstick spray. Line with plastic wrap, leaving plenty of overhang on 2 sides (the spray will help it stick to the pan). In a food processor, …

Tomato Confit Pasta

I love making this recipe because I usually have some tomato confit stored in the fridge. It’s easy to make, it only takes some time and when you have enough in the fridge it can literally go over anything! Pasta, toast, or rice. What is confit anyway? According to Wikipedia, confit is a cooking term that describes when food is cooked in fat (oil) or sugar water (syrup), at a lower temperature, as opposed to deep-frying. While deep frying typically takes place at temperatures of 160–230 °C (325–450 °F), confit preparations are done at a much lower temperature, such as an oil temperature of around 90 °C (200 °F). The term is usually used in modern cuisine to mean long slow cooking in oil or fat at low temperatures, many having no element of preservation, such as in dishes like confit potatoes. Tomato Confit Pasta recipe Ingredients 2 cups of olive oil 1 head of garlic, cut in half 1lb cherry tomatoes 1 tsp pinch of salt 1 tsp pinch of fresh cracked pepper An …

Roasted Tomatillo Salsa

Roasted tomatillo salsa is one of my favorite add ons for tacos or chips. It’s quite straight forward to make. I made this video on Instagram where you can quickly see the method and what you need. Living in Houston I’ve learned about what to me are new ingredients that are local and have been used in cuisines like Mexican for centuries. I.e tomatillo and poblano peppers. It’s so exciting for me because I get to learn about more cuisines and the heritage of a culture, And I get to pay homage to it as well.

Sweet Potato & Leek Soup

This sweet potato & leek soup is hearty and delicious. With the new year, many are embarking on veganuary. Vegan January. So I decided to share this recipe I developed. It’s like a spiced vichyssoise, but dairy-free and vegan. Sweet Potato & Leek Soup Recipe Ingredients 2 cups of chopped sweet potatoes 1 1/2 cup chopped leeks 3 cloves of garlic 1 tablespoon of harissa paste 1 tablespoon tomato paste 2 tablespoons of olive oil plus 2 tablespoons more for roasting 1 tsp fenugreek 1 tsp cumin 2 tsp kosher salt 1 tsp black pepper 4 cups of vegetable stock For garnish: Mint Lemon Chopped pistachios Olive oil Method Preheat your oven at 350F/176C. Wash and peel the sweet potatoes and cut them into small chunks. Season with olive oil, salt, fenugreek, and cumin and roast for 30 minutes. Wash the leeks thoroughly and chop them. Sweat them out in olive oil on medium heat. Add the 3 cloves of garlic, followed by the harissa and tomato paste. Season with salt and pepper. Deglaze with …

butternut squash, leek, and pear soup

Soup season is among us, I don’t make the rules so here’s a butternut squash soup recipe. 3 cups of butternut squash 1 cup of chopped leeks 1 small head of garlic 1-inch ginger 1 tsp fenugreek 1 tsp salt 1 tsp black pepper 2 pears (about 1 1/2 cups) 1 tbsp tahini paste 4 cups of vegetable stock method on a sheet tray with parchment paper, add the squash, leeks, garlic, and ginger. season with the fenugreek, salt and pepper, and olive oil. Roast at 390F/198C for 20 minutes. Remove the leeks and continue to roast the garlic for 15 more minutes. chop your pears into cubes. remove everything from the sheet tray and add to a blender along with the tahini paste and vegetable stock. blend until smooth. transfer into a bowl and top with pistachios (or whatever nuts or seeds you have) and chilli flakes. enjoy!