This dressing/sauce goes on almost anything! My husband loves it, he’s been putting it on almost all of his meals and requested that I keep it in the fridge at all times. I’m going to order a sauce squeeze bottle to keep it ready to use at a moments notice. We love this on tacos or nachos with TVP “Meat” with Hidden Greens!
This recipe is from Melomeals: Vegan For $3.33 A Day – one of my favorites and most used food blogs lately.
Tacos with Southwestern Chipotle Sauce
This tastes like regular broccoli cheese soup with a kick of chipotle but it’s really healthy, easy to make and dairy-free! The creamy hummus and the nutritional yeast give it a cheezy taste and texture. It only takes about 30 minutes to make. My husband LOVES this soup and scarfed down two bowls for dinner tonight.
I love chipotle chili powder! I like to sprinkle it on my popcorn with wheat germ and a little salt. Anytime I see a recipe with chipotle in it I have to try it. This Chipotle Hummus is from one of my favorite vegan food blogs Melomeals: Vegan For $3.33 A Day. She has really delicious recipes and she teaches you how to eat healthy for really cheap by making a few base sauces and using them for other recipes. I pressure cooked a pound of chickpeas (cost me about $1.50) and I used half of them to make this delicious hummus.
We’ve been craving sushi lately but haven’t had much extra time so I made this sushi’ish salad instead. It turned out really good! The dressing is fabulous and I plan on using it for many things in the future – veggie sandwiches, kale salads and veggie kabob marinade!
I found this recipe in one of my favorite cookbooks “Appetite For Reduction: 125 Fast And Filling Low-Fat Vegan Recipes” By Isa Moskowitz. (Buy Here)
This recipe is super healthy, refreshing and so much faster than chopping up sushi toppings!
Ingredients:
* 1 cup shelled frozen edamame, thawed
* 1 Tbsp rice vinegar
* 1 tsp agave nectar
* 8 cups chopped romaine lettuce
* 2 cups cooked and cooled short-grain brown rice
* 1 small cucumber, cut into matchsticks (I cheated and just sliced them thin)
* 1 medium-size carrot, cut into matchsticks (again, cheated and just sliced them thin)
* 1 cup thinly sliced green onions
* 4 tsp sesame seeds (I used rice seasoning from the asian market – a mix of nori, sesame seeds and dried kelp)
* 1 sheet nori (seaweed paper) – cut into strips or tear into small pieces
* Sliced avocado
* Green Onion – Miso Vinaigrette (recipe)
– 1/4 cup red miso (Sprouts has it)
– 1-2 cups roughly chopped green onions, white and green parts
– 3 Tbsp rice vinegar
– 2 tsp chopped fresh ginger
– 1 clove garlic
– 2 tsp agave nectar
– 2 tsp toasted sesame oil (Trader Joe’s has it and it’s cheap)
– 1/2 to 3/4 cup water
Dressing Directions:
Blend in a blender until smooth, adding 1/2 cup water first and additional 1/4 cup as needed. Chill until ready to use.
Salad Directions:
– Prepare dressing first
– Mix together the edamame, rice vinegar and agave in a small bowl
– Assemble salad – romaine lettuce first, then rice, cucumber, edamame, carrot, green onion and sesame seeds
– Sprinkle with the nori and avocado
– Serve with vinaigrette
