Today The Savvy Sister is part of the Annual Virtual Vegan Potluck! If you’ve never attended a virtual pot luck before, let me explain how it works: All recipes are posted on participating blog sites for you to follow from one to the next. You can start here (click the “here”) at the beginning, or just move onto the next recipe from mine by using the links at the bottom of this post.
If you try really hard, you can virtually smell the delicious virtual food that everyone has virtually prepared. The food follows in order of categories. Right now you are in the middle of the main dishes,, but there are also appetizers, beverages, breads, salads, sides, soups, and desserts! Over 170 recipes in all from all over the world! Even veggie-haters can find something here!
Comer sus verduras! Translation…..eat your vegetables! Even if they’re disguised as Mexican food.
Welcome to the Savvy Sister’s “La gran fiesta!” Here you’ll find a great recipe for “Not yo Cheese” and “Cool Beans Burritos”. And I’ll also give a quick lesson on how to avoid canned black beans and all the BPA they possess.
This post is best read while listening to a Mariachi Band. If you don’t have one handy, just click below.
Not yo Cheese:
Try this amazingly creamy and tastes-just-like-nacho-cheese plant-based sauce.
Not yo Cheese Sauce:
- 1 1/2 cups water
- 1/2 cup raw cashews soaked for al least 1 hour (or overnight in the fridge… which is better)
- 4 ounces or jarred roasted red peppers (jarred are nice an mushy)
- 3/4 -1 cup nutritional yeast
- 2 tablespoons corn starch OR 4 tablespoons of tapioca starch
- 1 tablespoon lemon juice
- 1 1/2 tsp salt or to taste (I start with 1/2 tsp and add later to taste)
- 1/2 tsp onion powder
- 1/4 tsp garlic powder
- 1/2 tsp ground cumin
Put everything in a food processor, blender or Vitamix, Ninja or any other blending device and process the crap out of it until smooth. It will be very watery.
Transfer to a saucepan and on medium-high heat, whisk constantly for about 5- 8 minutes until the sauce thickens. It will thicken more when it cools slightly.
I really love this as a dipping sauce and I eat it with flax crackers or fresh red pepper all the time. The recipe makes 3 cups. The really nice thing is this sauce has 58 calories in 1/4 cup and only 3 grams of fat.
Roasted Corn Salsa
- 1 large ripe avocado
- the juice of 2 limes (about 3 tablespoons)
- 4 ears of corn
- 10 cherry or grape tomatoes
- 2 garlic cloves crushed
- salt and pepper to taste
- 1 tablespoon chopped cilantro (optional)
- 1 teaspoon vinegar
- 1/2 teaspoon sugar or honey (optional)
Set cleaned ears of corn in a baking dish and cover with the juice of 1/2 lime (1-2 teaspoons). Season lightly with salt and pepper. Roast corn for 12-15 minutes under the broiler turning every few minutes until browned. Set aside to cool.
The taste far surpasses canned or frozen corn so don’t even think of side stepping this step. When corn is cool enough to handle, cut off the cob.
Cut your avocado around the pit and then twist it to open. Criss cross cut and scoop with a spoon for perfect chunks.
Mix garlic, vinegar, sugar or honey (if using), cilantro, salt and pepper, and the remainder of the lime juice (2 1/2 tablespoons) in a small bowl. Mix avocado, corn, and tomatoes together and pour vinegar mixture over salsa and mix well.
- 1 small sweet potato (about 1 cup) soft cooked
- 1 medium onion
- 1 1/2 cup cooked black beans (see below)
- 1 cup cooked quinoa (1 cup quinoa plus 2 cups vegetable broth simmered for 15 minutes covered)
- 2 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp pepper
- 4 burrito sized flour or any other type tortillas wraps
The best way I have found to cook a sweet potato is to scrub it but leave the skin on, wrap in foil and place in oven 350 degrees F for 90 minutes. (you can do this the day ahead) If you can’t wait, you can peel and cut potato into 1 inch chunks and steam for 20 minutes. It just has to be super soft)
Dice the onion and saute for about 8 minutes in a pan (preferably cast iron) sprayed with olive oil.
Place all ingredients in a bowl and mix well.
Heat tortilla in 200 degree oven for 1-2 minutes so it is bendy-er. Place burrito on table and fill with 1/4 of the filling that’s in the bowl. Pour 1 tablespoon of cheese over bean mix.
Fold the sides in. Then start rolling from the bottom until you’re done.
I like to heat these in the oven after they are assembled, covered at 300 for 10-15 minutes to let them get nice and hot. Then I top with the warm cheese and cold salsa.
A word about black beans: (OK several words)
Canned anything sucks. The can liners contain BPA, a plastic by-product (linked to cancer and many other diseases) that leach into your food. A recent study showed that those who ate canned soup had over 1000% (yes one thousand) more BPA in their urine than people who didn’t eat canned goods.
The convenience of having freezers makes it easy to cook your black beans and still have them on hand for recipes. Here’s how:
Rinse dry beans in a strainer.
Take 2 pounds of black beans and put in a large sauce pot covering well with water. Bring to boil, boil for 2 minutes, then turn off heat and let sit for 1 hour.
Strain and rinse.
Fill pot with new water and place water and beans back on stove. Bring to a boil, then lower heat and simmer about 90 minutes with lid tilted stirring once or twice but gently so you don’t make mush. Strain and rinse well under cold water.
Fill your re-usable containers when cooled and freeze. Take out of the containers when re-heating to avoid further plastic exposure that sometimes occurs with heating.
This is really easy to do on the weekend, and it gives me black beans for all my recipes for the next week or two at least. And there is just no friggin comparison to the taste of freshly cooked vs canned….no friggin comparison I say.
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