1 1/2 cup uncooked white rice 1 28 oz can plum tomatoes, tomatoes chopped, liquid reserved 2 tablespoons extra virgin olive oil 6 medium garlic cloves, crushed 1 large onion, chopped 2 chipotle peppers in adobo sauce, chopped, plus 1 additional
teaspoon of adobo sauce 1 tablespoon + 1 teaspoon cumin 2 teaspoons chili powder 2 15.5 oz cans of black beans, drained and rinsed 1 cup vegetable broth or water 1 bunch chopped fresh cilantro leaves
Taste and determine whether you want to add the remaining
teaspoon of adobo sauce.
For the filling: 1 butternut squash, cut in half lengthwise, seeds scooped out 2 small yellow onions, trimmed and cut into eighths Olive oil 1/2 chipotle pepper from a can of chipotles in adobo, chopped (1 tablespoon), plus 1
teaspoon of the adobo sauce from the can 1 clove garlic, minced or run through a microplane 1 tablespoon olive oil 1 1/2 teaspoons lime juice 1/2 teaspoon salt
Place 1 whole can of the black beans with liquid in a food processor with chipotle and 1
teaspoon of the adobo sauce.
Then in a bowl stir together the sour cream, chipotle pepper, and 1
teaspoon of adobo sauce (the sauce in the can of peppers).
Then in a bowl stir together the sour cream, chipotle pepper, and 1
teaspoon of the adobo sauce (from the chipotle pepper can).
You can make adobo mayo by adding one
teaspoon of adobo sauce to some light mayonnaise.
I added 2 whole chipotle peppers with seeds plus 2
teaspoons of the adobo sauce.
Not exact matches
One other adjustment was adding
adobo seasoning and black pepper to the
sauce (1 1/2
teaspoons adobo and 1/2
teaspoon of black pepper).
1 large onion, diced 2 - 4 cloves garlic, diced 2 tablespoons chipotle in
adobo sauce, blended 1 green bell pepper, diced 1 - 3 jalapenos, diced 1 tablespoon cumin 1
teaspoon oregano 1 bay leaf salt & pepper, to taste 4 15 - oz canned black beans, rinsed and drained 4 cups
of chicken stock 1 15 - oz canned tomatoes, diced 1 cup corn 1/2 cup cilantro, chopped 1 - 2 limes, juiced
For some added flavor, or to take this soup in another direction, toss the tomatoes with somewhere between a
teaspoon +
of adobo sauce (from can
of chipotles)... more or less depending on how spicy you like your food.
I cup naturally vegan cornbread mix (I use Martha White) 1 cup naturally vegan baking mix (I use Bisquick) 1
teaspoon baking powder 1
teaspoon ground cumin 1
teaspoon garlic powder 1
teaspoon dried oregano 1/2
teaspoon salt 1/2 cup vegan butter, melted 1/3 cup vegan sour cream 1
teaspoon Adobo sauce from can
of chilies in
Adobo 1/3 cup non-dairy milk 1
teaspoon apple cider vinegar 1/2
teaspoon baking soda 1 - 15.5 ounce can corn, drained 4 ounce can sliced black olives, drained 4 ounce can chopped green chilies, mild, drained 2 green onions, sliced 1 cup shredded vegan cheddar or Monterey Jack cheese, divided (I use So Delicious cheddar - jack blend)
2 tablespoons extra virgin olive oil 2 medium onions, diced 4 cloves garlic, minced 5 stalks
of celery, diced 2 medium carrots, diced 2 chopped chipotle pepper in
adobo sauce (1/4 c.) 1 - 2 tablespoons chili powder 1 1/2
teaspoons fine grain sea salt, or to taste 1 pound
of black beans, soaked 4 - 6 hours or overnight 1 28 - ounce can
of whole tomatoes in juice 3 1/2 cups water / broth 1/3 cup Kahlua or other coffee liqueur
Combine the soy yogurt,
adobo sauce, the zest
of one lime, the juice
of 1/2 a lime and 1/4
teaspoon salt in a bowl and refrigerate.
Ingredients: For the meatballs: 1 pound ground chicken breast 1 3/4 cups grated zucchini (roughly 1 7 - to 8 - inch zucchini grated on the large holes
of a box grater) 2 garlic cloves, grated or finely minced 1 chipotle pepper canned in
adobo 2
teaspoons adobo sauce from the chipotle can 1/2
teaspoon ground cumin 1
teaspoon kosher salt 2 tablespoons white chia seeds (I like white chia seeds for aesthetic purposes, but black will also work!)
1/2
of a 4 - pound spaghetti squash, with the seeds scraped out Water for the baking pan 2 tablespoons refined coconut oil 2 cloves garlic, minced 1 - 2 canned chipotle chilies in
adobo sauce, seeded and minced 1-1/2 bunches (about 12 ounces) kale, chard, mustard greens, collard greens or a combination, cut into 1 / 2 - inch strips 1 to 1-1/2 cups low sodium vegetable stock 3/4
teaspoon fine sea salt 1/3 cup raisins 1/4 cup pine nuts 2 tablespoons extra virgin olive oil
We opted to use that
sauce but replace the basil with 2
teaspoons of adobo (or to taste).
1 cups dried lentils (or 2 cups already cooked lentils) 1 - 2 tablespoons extra virgin olive oil 1 large onion, chopped 5 garlic cloves, minced 1 - 2 tablespoons chipotle hot
sauce (can substitute chopped chipotle in
adobo) 2
teaspoons coarse kosher salt 2 tablespoons chili powder 1
teaspoon ground cumin 1 orange or red bell pepper, chopped 1 green bell pepper, chopped 1 jalapeno, seeded and minced 1 28 - ounce can crushed tomatoes 2 cans
of beans - I used black and kidney but any are fine!
2 15 - oz cans
of black beans (1 can drained, 1 can undrained) 6 oz pork or vegetarian chorizo 1 cup chopped onion 2
teaspoons cumin 2
teaspoons oregano 1
teaspoon chile powder 1
teaspoon coriander 2 cloves
of garlic, minced 1 whole chipotle in
adobo plus 1
teaspoon adobo sauce 2 tablespoons canola oil, divided juice
of 1 lime
Ingredients 2 pounds red potatoes, halved 1/4 cup olive oil 1 tablespoon Red Chile Rub (see recipe) Kosher salt and freshly ground black pepper 1 large cactus leaf 1 medium red onion, thickly sliced 1 medium jicama, peeled and diced 1
teaspoon sliced pickled red jalapeño, seeded and chopped 1/4 cup freshly squeezed lime juice (2 to 3 limes) 1/4 cup extra-virgin olive oil 1 tablespoon
adobo sauce (from a can
of chipotles in
adobo sauce) 1/2 cupped chopped fresh cilantro
For the chipotle sour cream: mix 1/2 a
teaspoon of chipotle peppers in
adobo (i just spoon around the peppers and use the
sauce) with 1/2 cup
of sour cream.
For the Chipotle Love
Sauce: 1 cup of canola oil 12 garlic cloves 3 tablespoon chopped canned chipotle chiles in adobo sauce 1/4 cup finely chopped cilantro zest of one lime 2 teaspoon kosher
Sauce: 1 cup
of canola oil 12 garlic cloves 3 tablespoon chopped canned chipotle chiles in
adobo sauce 1/4 cup finely chopped cilantro zest of one lime 2 teaspoon kosher
sauce 1/4 cup finely chopped cilantro zest
of one lime 2
teaspoon kosher salt
Using the
adobo sauce that the peppers are packaged in, add 2
teaspoons of sauce to the minced pepper in the bowl.
For the Soup 10 cups water 16 ounces dried black beans 2 bay leaves 1 handful
of cilantro stems, tied together with kitchen twine 4 cloves
of garlic, roughly chopped 2 stalks
of celery, chopped 1 large onion, chopped 2 medium carrots, chopped 1 chipotle chile in
adobo, chopped, plus 1 tablespoon
of the
adobo sauce 1
teaspoon ground cumin 1/2
teaspoon coriander salt and pepper to taste