Tag Archives: chipotle

Fat Free Smoky ‘Cheeze’ Spread

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I’ve been wanting to make this for a while now so yesterday I finally did it! SO glad I did because this is really good! I ordered a pound of lima beans from NutsOnline.com just for this recipe, in addition to my regular order (love that site!). I sent a container of this spread to work with my hubby for his veggies sandwiches, he loves it! I toasted a piece of Ezekiel bread, spread this over it, topped with leftover Chipotle corn salsa and broiled for a few minutes. YUMMY!

Fat Free Smoky 'Cheeze

I made the beans in my pressure cooker after soaking them overnight – a definite learning curve because the manual didn’t say how long to cook them so my first batch was pulverized! My daughter likes to snack on lima beans, so I learned today when I threw some in a cup for her snack, just to see what she would do. Yay for new healthy toddler snacks!!

This recipe is from Melomeals, my favorite food blogger!(as I’m sure you know by now!)

Fat Free Smoky Cheese Spread

  • 2 cups (preferably warm) large lima beans
  • 4 cloves garlic
  • 1 small red or orange pepper – I used a Habanero pepper and removed the seeds
  • 1 cup sauerkraut, drained of liquid (reserve liquid)
  • 2-4 tablespoons light miso – I used about 2 1/2 Tbsp
  • 1 tablespoon dijon mustard
  • 1 tablespoon onion powder
  • 1/2 tablespoon chipotle powder
  • pinch nutmeg
  • 1/4 cup nutritional yeast
  • 2-4 tablespoons brine from green olives (or sauerkraut liquid) as needed to thin mixture – I used about 3 Tbsp
  • Salt/pepper to taste
  1. In a food processor, process garlic first, then add the pepper.
  2. Puree completely, then add the rest of the ingredients.
  3. Let mixture sit for an hour or so, then taste and adjust seasonings.

Yummy!

Spread this on toasted Ezekiel bread, topped with leftover corn salsa from Chipotle and broiled. YUMMY!

Chipotle Split Pea Soup

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I did it, I finished a whole can of chipotle chiles in adobo sauce! I always buy a can, use one or two for a recipe and the rest of it sits in the fridge and rots.

As you can see, I’ve been on a soup kick this week due to the recent rain. I love soup, it’s so easy and almost everything you need ends up in one warm bowl of goodness!

This is from… you guessed it! Melomeals: Vegan For $3.33 A Day vegan food blog. She has so many delicious recipes, I may just cook my way through her whole site!

First off, this soup smells SO GOOD when it’s cooking… the kind of smell where your neighbors peek their heads over the fence and say “What are you cooking? That smells awesome!”. Not only does it smell good, it tastes good too! Plus it’s easy to make, cheap and very healthy (protein & fiber!), what more do you need!

I served this soup with leftover Chickpea Flatbread – cut into pieces and toasted. My hubby ate his flatbread with Southwestern Chipotle Sauce, his new everyday condiment of choice.

Chipotle Split Pea Soup

2 T olive oil
1 t thyme
1 t basil
1 t tarragon
1 t rosemary
1 large onion, 1.5 cups chopped
8 cloves garlic, minced or 2.5 T
1 medium carrot, chopped
2 medium stalks celery, chopped
1 lb dried split peas
6 -8 c water or vegetable stock
2 bouillon cubes if not using stock
1-3 canned chipotle peppers in adobo chopped
salt/pepper to taste
1 T balsamic vinegar
fresh parsley or cilantro if desired

* In a heavy bottomed soup pot over medium heat add the dried spices,onions and garlic and saute for several minutes.

* Add the carrot and celery and saute for several more minutes, then add the peas.
* Stir to coat with the veggie/spice mixture then add the water or stock.
* Bring to a boil for several minutes then cover and turn down heat to a strong simmer.
* Cook for 30 minutes or until the peas are tender.
* Add the bouillon cube and more water if needed and the chiles.
* Cook for 15 minutes more, then stir in the balsamic vinegar.
* Taste and adjust seasonings.
* Top with fresh herbs if desired.

Chipotle Broccoli Quinoa Soup

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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 used a batch of Chipotle Hummus to flavor this soup per the recipe from Melomeals: Vegan For $3.33 A Day.

Here’s her recipe for the soup:

* 1 T olive oil
* 1 onion, diced
* 1/2 red pepper, chopped finely
* 6 cloves garlic, minced
* 1 t dried basil
* Several grates fresh nutmeg
* 1/2 t chipotle powder
* 16 oz frozen broccoli florets (or 1 pound fresh)
* 2 cups of  chipotle hummus
* 4 c water/stock
* Bouillon cube if using water
* 1/2 cup quinoa
* 1/4 cup nutritional yeast
* Salt/pepper to taste
* 1 T umeboshi vinegar (optional, but VERY good)


Method:
– Sauté the onion, pepper, garlic, basil, nutmeg and chipotle powder until the onion is soft.

– Add the broccoli, hummus and stock. Bring to a boil for several minutes.

– Turn heat down to low and add the quinoa. Cover and simmer for 15 minutes.

– Turn off heat and stir in the nutritional yeast and umeboshi vinegar then season with salt and lots of freshly ground black pepper.

Chipotle Hummus

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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.

My husband loves this hummus! He puts it on sandwiches, tacos and eats it with chips or crackers. I like it with jicama and lime juice or pita chips.

I used a batch of this hummus to make Cheezy Chipotle Broccoli Quinoa Soup (also from Melomeals) which turned out to be an absolutely delicious soup! Tastes like a cheesy broccoli soup with a little chipotle kick! My husband had two bowls and asked if I would save the leftovers for him!

Chipotle Hummus

  • 2 large cloves garlic
  • 1 t Tony’s creole seasoning
  • ¼ t cumin
  • ¼ t coriander
  • 2 c HOT chickpeas (reserve ½ c cooking liquid)
  • 1-2 canned chipotle peppers in adobo sauce
  • 4 T tahini or peanut butter (I used tahini)
  • 2-4 T chickpea cooking liquid as needed or Olive Oil if you aren’t watching  your calories
  • Juice of 2 limes ( around 3 T )
  • ¼ c chopped cilantro (optional)
  • Salt/pepper to taste

Method:

* I blended all the ingredients at once in my VitaMix blender and it turned out great!

* If you don’t have a VitaMix, here’s her food processor instructions:

  1. Pulse garlic and tony’s in food processor until garlic paste is formed
  2. Add the rest of the ingredients and puree until totally smooth
  3. Taste and adjust seasoning. Add more lime juice if needed.