Chipolte Cauliflower Nachos

Original recipe found on Love and Lemons

Print Recipe
Chipolte Cauliflower Nachos
Delicious vegetarian nachos
Cuisine vegetarian
Prep Time 20 minute
Cook Time 5 minutes
Servings
servings
Ingredients
Nachos
Cuisine vegetarian
Prep Time 20 minute
Cook Time 5 minutes
Servings
servings
Ingredients
Nachos
Recipe Notes

Preheat oven to broil.

Place the cauliflower and potatoes in a medium saucepan with cold water (about 1-inch).  Add a pinch of salt and bring to boil.  Reduce heat and let simmer uncovered until fork tender.  Takes 8-10 minutes.  Drain and let cool.

Using a blender put water, apple cider vinegar, olive oil, chipolte, garlic, onion powder, and salt.  Blend until smooth.

Take the cauliflower and potato and mix the chipolte sauce well.  Place tortilla chips on baking sheet.  Add the cauliflower/potato mix.    Top with black beans cheese, red onion. Broil until cheese melted.  Once out top with grape tomatoes and cilantro.  Serve immediately.

5 Minute Restaurant Salsa

Very quick and delicious salsa.  Original recipe found on The Chunky Chef.

Print Recipe
5 Minute Restaurant Salsa
Course Side Dish
Cuisine Mexican
Prep Time 5 minutes
Servings
people
Ingredients
Course Side Dish
Cuisine Mexican
Prep Time 5 minutes
Servings
people
Ingredients
Instructions
  1. Put all ingredients in blender and mix well. Refrigerate about 30 minutes before serving.

Lettuce Tacos with Sesame Cumin Beef

Print Recipe
Lettuce Tacos with Sesame Cumin Beef
Servings
Ingredients
Servings
Ingredients
Instructions
  1. In a large bowl, combine @ Tbsp soy sauce, 2 Tbsp canola oil, the mirin, cumin, pepper, granulated garlic, and onion. Add the steak, turn to coat. Let marinate 15 minutes.
  2. Heat the grill to medium-high. Cook steak turning once, 8-10 minutes for medium rare. Transfer to a plate and let rest while you cook the vegetables.
  3. In a large skillet, heat the remaining 1 Tbsp oil over medium-high to high. Add the bell pepper, onion, chilies, and garlic. Cook, stirring often, until the vegetables are crisp-tender, about 6 minutes. Stir in the remaining 3 Tbsp soy sauce. Remove from the heat and stir in the cilantro.
  4. Thinly slice the steak against the grain. Drizzle with the sesame oil and sprinkle with sesame seeds. Pile the sliced steak and vegetables in the lettuce leaves. Enjoy!
Recipe Notes

Recipe adapted from Rachael Ray

Chickpea and Potato Curry

Print Recipe
Chickpea and Potato Curry
This is a vegan dish which is good served with fry bread or flatbread, and a salad.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Drain chickpeas. In a medium pot, add 6 cups of water to the soaked chickpeas and bring to a boil. Turn the heat down to low, cover, and cook gently for 1 to 3 hours, or until the chickpeas are very tender. Drain, reserving the cooking liquid.
  2. Put the drained chickpeas in a bowl. Add the cilantro, green onions, parsley, thyme, chili, and 1 tsp. of the salt. Mix gently and set aside.
  3. In a large wide pot or deep frying pan, heat the oil over medium-high heat. When hot add the onion and stir and fry for about 4 minutes, or until the onion pieces turn brown at the edges. Put un the garlic; stir and fry for another minute. Now add the curry powder and stir once or twice. Quickly add the potatoes, the chickpeas, their reserved liquid, the remaining salt, and enough water to barely cover the potatoes and chickpeas. Bring to a boil. Turn the heat to low, cover, and simmer gently for 30 minutes. Stir in the garam masala and cook another 5 minutes. Serve hot. Enjoy!
Recipe Notes

Recipe adapted from World Vegetarian

Thai Steak Cabbage Wraps

Print Recipe
Thai Steak Cabbage Wraps
Flavors are fresh and vibrant in this easy take-out style dish.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Preheat a grill to medium-high. Bring a large saucepan of water to a boil. Turn off the heat, add the rice noodles and stir to loosen. Let sit until tender, 2-4 minutes; drain and rinse thoroughly under cold water. Shake out as much water as possible and transfer the noodles to a medium bowl. Toss with 1 tsp. sesame oil and season with salt and pepper.
  2. Combine 1/4 cup water, the chili sauce, fish sauce, lime juice, and 2 pinches of salt in a small bowl. Set aside.
  3. Season the steak on both sides with salt and pepper and rub all over with the oyster sauce and remaining 1 tsp. sesame oil. Grill the steak 5-6 minutes per side for medium rare. Transfer to a cutting board and let rest 10 minutes.
  4. Meanwhile pull off 16 outer leaves from the cabbage and cut off the leafy tops. Thinly slice the steak against the grain. Fill the cabbage leaves with the noodles, mango, steak, peanuts, cilantro, and basil. Season with salt. Serve with the sauce. Enjoy!
Recipe Notes

Recipe adapted from Food Network