I added 2 whole chipotle peppers with seeds plus 2
teaspoons of the adobo sauce.
You can make adobo mayo by adding one
teaspoon of adobo sauce to some light mayonnaise.
We opted to use that sauce but replace the basil with 2
teaspoons of adobo (or to taste).
Then in a bowl stir together the sour cream, chipotle pepper, and 1
teaspoon of the adobo sauce (from the chipotle pepper can).
Then in a bowl stir together the sour cream, chipotle pepper, and 1
teaspoon of adobo sauce (the sauce in the can of peppers).
Place 1 whole can of the black beans with liquid in a food processor with chipotle and 1
teaspoon of the 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
Taste and determine whether you want to add the remaining
teaspoon of adobo sauce.
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
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
5 ears
of corn in husks 5 tablespoons diced morels (or other wild mushrooms, rehydrated if dried) 1/4 cup olive oil 2 poblano chiles, roasted, peeled, stems and seeds removed, diced 1/4 cup sundried tomatoes, minced 1 small onion, chopped and sauteed 2 tablespoons minced cilantro 1 tablespoon minced chipotles in
adobo 2
teaspoons fresh marjoram, minced 1
teaspoon freshly squuezed lime juice Salt to taste
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
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!
bottle
of beer, divided 1 very large white (or yellow) onion, thickly sliced 4 fresh Serrano peppers (or substitute jalapenos) 2 tablespoons canola or high - oleic safflower oil 4 cloves garlic 1 large stalk celery, diced 2 medium green bell peppers, chopped 1 tablespoon cumin 1/2
teaspoon freshly ground black pepper 1
teaspoon dried oregano leaves, preferably Mexican 1 package chicken - style seitan, well chopped (or substitute regular seitan) 1 4 - ounce can chopped fire - roasted green chiles, preferably Hatch 1 chipotle pepper (from canned chipotles in
adobo), minced 2 1/2 cups crushed tomatoes (about 3/4
of a 28 - oz can) 1/2
teaspoon salt 1 1/2 cups reserved bean cooking liquid 1/2 ounce bittersweet chocolate Fat - free sour cream (or vegan sour cream) and chopped red onions, for garnish
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
black beans: 3 smashed whole garlic cloves, 1 chopped onion, 1 dried chile
of choice or canned chipotle pepper en
adobo, and 1 big fresh sprig
of oregano or epazote or 1
teaspoon dried mexican oregano.
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.
In a bowl whisk together the remaining 1/3 cup olive oil, chipotle chile pepper in
adobo, 1/2
teaspoon chili powder, cumin and a good pinch
of salt + pepper.
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 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