Not exact matches
MAKES 4 - 6 tacos INGREDIENTS
for the tangy cashew cream: 1/2 cup of cashews, soaked
for a min of 2 hours 1/4 cup of water 1 tablespoon of white wine vinegar 3 green onions, white parts only (green parts reserve
for garnish) 1/2
teaspoon of kosher salt 1 head of broccoli, chopped into florets 1/2 cup of garbanzo bean flour 1/2 cup of water 1
teaspoon of garlic
powder 1/2
teaspoon of kosher salt 1
teaspoon + of TABASCO
chipotle, original red, or reserve about 1/3 cup of sunflower oil (or another neutral high - heat oil)
for the tacos: 4 - 6 tortillas OR 8 - 12 bibb lettuce leaves 1 avocado, sliced some thinly sliced red chilies (optional) a few dashes of TABASCO (of your choice, optional) a handful of cilantro, chopped the green part of the green onion, reserved from the cashew cream METHOD Make the cashew cream:
2 tablespoons extra virgin olive oil 1 medium onion, thinly sliced 2 cloves garlic, peeled and smashed 1/2
teaspoon fine grain sea salt 1
teaspoon sweet paprika 1
teaspoon garlic
powder 1
chipotle pepper in adobo sauce, chopped 1 cup grated orange - fleshed sweet potato 1 cup cashews, soaked
for an hour 1 cup water, if needed 2 tablespoons fresh lemon juice, or to taste
Possible variations include adding 2 - 3 tablespoons tomato paste (whisk it into the butter - flour mixture before adding the rest of the seasonings)
for more of a tomato flavor, or 1 - 2
teaspoons ground
chipotle chili
powder (just add along with the other spices)
for a smokier flavor.
1 package tempeh, 8 ounces (We used «original» but you can use any tempeh mix) 1/4 cup Tamari or soy sauce 1/4 cup water 2 Tablespoons agave nectar 1 Tablespoon coconut oil (plus one
teaspoon for greasing the sheet pan) 1
teaspoon smoked paprika (mild) 1/2
teaspoon smoked hot
chipotle powder (optional — it's mild without it, not spicy) Preheat the oven to 375oF.
3 pounds beef brisket 1
teaspoon kosher salt 1
teaspoon black pepper 2 tablespoons vegetable oil 5 garlic cloves, peeled and smashed 1 white onion, halved and thinly sliced 1 tablespoon chili
powder 2
teaspoons ground coriander 2
teaspoons ground cumin 1/4 cup apple cider vinegar 1-1/2 cups water 1 - 14.5 ounce can whole peeled tomatoes with their juices 2 whole canned
chipotle chiles en adobo 2 bay leaves 3 tablespoons molasses 8 - 10 corn tortillas
for serving Pickled red onions
for serving, recipe follows
Ingredients: 1 cup water 3 carrots, chopped 3 stalks celery, chopped 1 large onion, chopped 2 cloves of garlic, chopped 3 cups of shredded cabbage 2
teaspoons Garam Masala 2
teaspoons of Madras Curry 2
teaspoons of garlic
powder 2
teaspoons of turmeric 2
teaspoons of paprika 1
teaspoon of smoky paprika 1/2
teaspoon of medium hot smoky
chipotle powder (more if you like it hot, less if not) 2 cups baked butternut squash 12 dried apricots (stewed or cooked) 1 cup coconut milk 2 cups water or vegetable stock (more
for thinner sauce) 1 pound marinated tempeh *, cubed 1 large potato, cubed 1 package (12 ounces) frozen peas or 12 ounces fresh peas.
1 1⁄2 cups dried black beans, rinsed and picked over (* see note below
for quick version) 1 - inch piece of kombu 2 cups chopped yellow onion 1
teaspoon chipotle chile
powder 3 bay leaves 2
teaspoons salt Pinch of freshly ground pepper 1 1⁄2 cups brown rice 3 cups water 1 tablespoon extra-virgin olive oil (plus more as needed) 1 cup raw pumpkin seeds 1 tablespoon smoked paprika 6 to 8 burger rolls 1 red onion, thinly sliced (optional) Avocado slices,
for serving (optional)
ingredients SWEET POTATO CROQUETTES: vegetable oil (
for frying) 1 1/2 cups all - purpose flour (divided, plus more
for dusting) 4 eggs (divided) 1 cup panko breadcrumbs 2 cups leftover sweet potatoes (skins removed, mashed) 1
teaspoon chipotle powder 1
teaspoon hot paprika 1
teaspoon paprika 2 tablespoons olive oil 1/4 cup gruyere cheese (grated, plus more to garnish) 1 leftover turkey leg (meat removed from bone, minced) 1/4 cup leftover gravy Kosher salt and freshly ground black pepper (to taste) CRANBERRY GRAVY: 1/4 cup leftover cranberry sauce 1/4 cup leftover gravy TO GARNISH: 2 tablespoons scallions (sliced on a bias) 2 tablespoons mint (leaves only, sliced thinly) 2 tablespoons cilantro (leaves only)
3 cups water 1 cup grits or coarse cornmeal 1/3 cup grated Parmesan cheese 2 tablespoons Sriracha sauce, plus more,
for serving 1 tablespoon unsalted butter 1
teaspoon chili
powder 1/4
teaspoon sea salt Fried egg,
for serving Drizzle olive oil,
for serving Dash ground
chipotle pepper,
for serving (may substitute smoked paprika) Pinch dried rosemary,
for serving
1/2 cup raw pepitas 3 cups fairly tightly packed chopped kale 2 1/2 cups water 3 tablespoons freshly squeezed lemon juice 1/4 cup apple juice 1/2 cup mashed avocado 1 tablespoon peeled and minced fresh ginger 1
teaspoon seeded and diced hot pepper 1 1/2
teaspoons sea salt, or to taste ¹ ⁄ 8
teaspoon ground black pepper Pinch of cayenne pepper 1/4
teaspoon chipotle chile
powder, or 1/2
teaspoon chili
powder (optional) 1 tablespoon coconut oil or olive oil (optional) 2
teaspoons wheat - free tamari or other soy sauce, or to taste (optional) 1 tablespoon minced fresh cilantro 1/4 cup seeded and minced red bell pepper,
for garnish
If you have trouble finding adobo sauce, you can use
chipotle powder (start with 1/4
teaspoon and add more as necessary) or just use this recipe
for cashew cheese sauce.
Patty - Style Habanero Chorizo 3.5 - 4 pounds diced boneless pork shoulder 1 - 3 finely chopped or minced habanero peppers (stems and guts removed; keep seeds
for extra heat) 2 1/2 tablespoons sea salt 2 tablespoons ancho chile
powder 1 tablespoon paprika or hot paprika 1 tablespoon cayenne pepper or
chipotle powder (preferred) 1 tablespoon minced garlic 1
teaspoon freshly ground black pepper 1 tablespoon chopped fresh oregano 1
teaspoon of cumin 3 tablespoons chilled tequila 3 tablespoons chilled red wine vinegar
Chimayó Rub 2 tablespoons New Mexico ground red chile, Chimayó preferred 1 tablespoon sugar 1 tablespoon ground cinnamon 2
teaspoons ground coriander 1
teaspoon ground cumin 1
teaspoon salt 1/4
teaspoon ground thyme Chipotle Potatoes 2 large baking potatoes 2 to 3 tablespoons milk 1 tablespoon
chipotles in adobo, chopped 1/4
teaspoon garlic
powder Chopped chives
for garnish Salt and freshly ground black pepper to taste The Steaks Olive oil 4 New York Strip steaks
for the dressing 1 cup cashews — soaked
for about 4 hours 1/4 cup oil - packed sun - dried tomatoes 1/2
teaspoon paprika 1
teaspoon chipotle powder 1 tablespoon maple syrup 2 tablespoons apple cider vinegar 3/4 cup water
• 1 tablespoon butter • 2 12 - inch tortillas (the largest kind you can find, usually considered big enough
for burritos) • 1/3 cup Monterey jack cheese, shredded • 1/3 cup cheddar cheese, shredded • 1/2 large tomato, chopped • 2
teaspoons diced onion • 2
teaspoons diced jalapeno peppers • 1/4 pound smoked marlin, cut into thin narrow strips • 1/4
teaspoon cilantro • 1/4
teaspoon chipotle powder
2 tablespoons olive oil 1 red onion, diced 4 cloves garlic, minced 1 tablespoon coriander seed, crushed 2
teaspoons dried oregano 3
chipotles, seeded and chopped 1 1/2 lbs sweet potatoes (2 average sized), peeled and cut into 3/4 inch pieces 12 oz brussels sprouts, quartered lengthwise (about 2 cups) 2
teaspoons ground cumin 3
teaspoons new mexico chili
powder (or other mild chili
powder) 1 32 oz can crushed tomatoes 1 cup water 1 16 oz can pintos, rinsed and drained (about 1 1/2 cups) 1 1/2
teaspoons salt Fresh lime juice to taste (about one lime was good
for me)
For the Dry Rub 1/2 cup brown sugar 2
teaspoons sweet paprika 1
teaspoon garlic
powder 1/2
teaspoon freshly ground black pepper 1 tablespoon salt 1
teaspoons instant espresso
powder 1/4
teaspoon allspice 1
teaspoon chipotle powder, optional
The only one I've made so far was your curry - lime flavor, but since I was actually looking
for a
chipotle - lime recipe, I substituted 1
teaspoon of chili
powder for the curry
powder and 1/2
teaspoon of ground
chipotle for the rest (maybe a tad more; i like spicy!).