Tag: vegan

Taco Bell “Hot” Hot Sauce Recipe

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Ingredients

  • 6 oz Tomato Paste
  • 3 Cups filtered Water
  • 2 1/2 teaspoons Cayenne Pepper
  • 1 ½ tablespoon Chili Powder (I used New Mexico Red powder)
  • 2 ½ teaspoon Salt
  • ½ teaspoon Xanthan Gum (Can substitute Corn Starch)
  • 2 teaspoon White Vinegar
  • 1 teaspoon Onion Powder
  • ½ teaspoon Ground Black Pepper
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Garlic Powder

Directions

Add tomato paste to pan, add 1/2 cup of the water and mix till incorporated, then add another 1/2 cup and do the same till all but a little of the water is left (save about 3 tablespoons). Now add all the rest of the ingredients with the Xanthan Gum or Cornstarch and use the water left to mix in with it to avoid clumping then add it in. Mix everything till evenly incorporated. Heat to hot and steaming to pasteurize and this will also meld the spice flavors together. Add into Jars and keep in the refrigerator.

Note

Most of this recipe was take from Hot Rod’s Recipes and slightly adjusted. Thanks to him for a great recipe to start with. https://www.hotrodsrecipes.com/copycat-taco-bell-hot-sauce

Instant Pot Refried Black Beans

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This recipe can be scaled up as needed. This recipe makes about 4 side dish servings. For more punch to the flavor, taste and add some additional garlic powder to you liking.

Ingredients

  • 1 cup of black beans soaked in water overnight
  • 4 large cloves of garlic minced
  • 1 tsp ginger minced
  • 1 tsp onion powder
  • 1/2 tsp cumin
  • 1 1/2 tsp Kosher salt
  • 2 tablespoons of olive oil
  • 3/4 cup of water

Directions

Set Instant Pot to sauté settings, add olive oil, garlic, and ginger. Saute for 1-2 minutes, then add rest of ingredients except salt along with water. Pressure cook on high for 55 mins and let pressure reduce naturally without venting. When depressurized, add in 1 tsp of salt and use stick blender to blend till at the desired consistency. Taste and add more salt to taste. These can be eaten with tortillas, made into tostadas or used as a side dish.

Chinese Green Onion Pancakes

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This is an incredibly simple recipe and easy to make but is enjoyable and satisfying to eat. I first tasted this in a visit to China and wanted to try to reproduce it. Here is the recipe that I have come up with for 3 pancakes, enjoy.

Ingredients

  • 1 cup of All Purpose Flour or Bread Flour
  • 1/4 tsp salt
  • 1/2 cup of boiling water
  • 4 green onions sliced into rings
  • 3 tablespoons of oil or butter for frying

Directions

Put Flour and Salt into a bowl and mix dry ingredients. Add boiling water and stir and mix together with fork till dough comes together. Separate into 3 balls and let rest for 30 mins. Roll out balls into disks and sprinkle 1/3 of the green onions on each. Roll up into a cigar shape with onions inside, then coil up cigar into a disk. Then roll out into a pancake and fry each pancake in 1 tablespoon of oil over medium high heat till browned and cooked.

Spicy Garlic Bok Choy

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  1. 1 pound bok choy
  2. 1 tablespoon oil 
  3. 1 tablespoon sesame oil
  4. ¼ cup water
  5. 1 teaspoon grated fresh ginger root
  6. 2 cloves garlic, minced
  7. 1 tablespoon oyster sauce (For Vegetarian/Vegan substiture Hoisin Sauce)
  8. 1 tablespoon light soy sauce
  9. 1/2 tablespoon brown sugar
  10. 1/2 teaspoon crushed red pepper flakes
  11. 1/2 tsp of corn starch

Directions (Ready in less than 10 mins)

Mix ingredients 3-11 in a bowl. Cut stems off, slice up, and put asside. Cut up leaves. Heat pan and add oil, I used avocado oil since it is healthy and good for high temp. Add stems and fry for a couple of minutes. Add in leaves and fry till wilted. Put aside and pour sauce mixed together in bowl earlier into hot pan. Cook for about 2 minutes and pour over bok choy, then serve.

Preserved Lemons

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Ingredients

  • 4-5 Meyer lemons cut into pieces w/skin on
  • 2 1/2 tsp of salt for a pint sized jar

Directions

Put a layer of lemon pieces into the jar and sprinkle some of the salt on top of them, repeat, with a layer of lemons then the salt till the jar is full, then push down the lemons in the jar to squeeze out some of the juice and keep adding lemons with salt sprinkled on top till you have added and pushed down the lemons till the juice is completely covering the lemons in the jar. Then put a lid on and seal well. Turn the jar upside down after 12 hours. Then turn right side up and repeat this for a week. Then store in a cool place and after a few weeks they are ready and can stay good for months.

Spanish Rice in a Rice Cooker

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This is a quick and easy but delicious recipe. It goes well as a side dish to many different dishes. My Crave-able Refried Beans recipe is a good match. You can make a Bean Burrito and add this to the Burrito or have it as a side.

Ingredients

  • 2 cups of long grain white rice
  • 1/2 cup of tomato sauce
  • 1 tsp of Garlic powder
  • 1 tsp salt
  • 1/4 tsp of Cumin
  • 2 tbsp of Oil (I used canola)
  • 1 tsp of chicken (or vegetable for vegan) bouillon
  • 3 3/4 cups of water

Directions

Add all ingredients to rice cooker, stir, and set for white rice and cook. When done fluff with a fork and serve.

Manchurian Vegetable Balls

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Ingredients

  • Vegetable Balls
    • 1 carrot grated fine
    • 1 cup of cabbage grated or sliced & chopped finely
    • 1/2 Onion grated
    • 1/2 Bell pepper chopped finely
    • 2 pieces of bread crumbed (for Vegan use Vegan Bread)
    • 1/4 cup of flour
    • 1/2 tsp cumin
    • 1/2 tsp salt
    • 1/2 tsp garlic powder
    • 1 egg
    • 1/3 cup water
    • Oil for frying
  • Sauce
    • 1/2 onion chopped
    • 2 tablespoons oil
    • 1 tablespoons vinegar
    • 3 cloves garlic minced
    • 1 tablespoon minced ginger
    • 3 tablespoons Ketchup
    • 1 tsp Siracha sauce
    • 1/4 tsp sugar
    • 1 tablespoon cornstarch in 2 tablespoons of water

Directions

For Veggie Balls: Add Vegetable Ball ingredients to a bowl and mix till well mixed. Heat frying oil in a pan, when hot, form 1″ diameter balls and drop into hot oil. Fry till golden brown and cooked through, then drain.. Or for Heathier version with less fat coat w/oil and cook in an air fryer.

For Sauce: Add oil to pan and heat till hot. Add in onions and fry about 2 minutes. Now add garlic and ginger fry lightly, do not brown. Then add water, ketchup, vinegar, Siracha and sugar. Adjust vinegar and sugar to taste. Cook about 2 minutes till boiling, then add in cornstarch/water mixture and boil till thickened. Serve Veggie balls with sauce on the side to spoon over.

Indian Spiced Chana Dal Soup

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Ingredients

  • 1/2 cup of Chana Dal
  • 2 carrots pealed and sliced in 1/8 inch slices
  • 1/2 medium onion sliced thinly
  • 1 large potato finely diced
  • 3 crushed cayenne peppers
  • 3 oz of tomato paste (1/2 6 oz can)
  • 1 1/2 tablespoons of ground cumin
  • 1 tablespoon of ground turmeric
  • 3 teaspoons of salt
  • 1 tablespoon of crushed ginger
  • 48 oz of water
  • 4 sprigs of cilantro finely diced
  • 2 tablespoons of olive oil

Directions

Boil Chana Dal in water for about 45 minutes to 1 hour till they are very tender then drain and set aside. In large sauce pan on medium head add olive oil, potatoes, onion, carrot, and cayenne pepper. Cook till onions start to turn translucent. Now add ginger, cumin, turmeric and cook for 1 more minute. Now add in water, tomato paste, salt, and cooked Chana Dal. Stir till mixed. Simmer for about 30-40 minutes till carrot and potato are soft. Now add in cilantro and adjust salt and cayenne pepper to taste. Serve and enjoy.

Spicy Kung Pao Vegetables

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For times when you want a healthy vegetarian/vegan meal with lots of flavor, this is a great meal. You can add tofu if you want to add protein. Eggplant can be added in as an additional vegetable also and you can leave others out or change the proportions.

Ingredients

  • Veggies
    • 1/4 head of cabbage roughly chopped
    • 1 yellow onion chopped into byte sized pieces
    • 2 carrots sliced crosswise thinly
    • 4 green onions white sliced thinly green ends sliced 1/2″ slices
    • 1 cup of broccoli florets
    • 1 green or red bell pepper chopped into byte sized pieces
    • 2 stalks of celery cut into 1/4″ slices
  • Sauce
    • 4 tablespoons of soy sauce
    • 2 tablespoons hoisin sauce
    • 2 tablespoons white vinegar
    • 1/2 teaspoon of sugar
    • 1 teaspoon red pepper flakes
    • 1/2 cup of water
    • 1 teaspoon of balsamic vinegar
    • 2 teaspoons minced garlic
    • 1 tablespoons minced ginger
    • 2 tablespoons of corn starch
    • 1/4 teaspoon sesame oil
  • Other Ingredients
    • Rice or noodles to serve with
    • Canola Oil for stir frying
    • Chopped Peanuts for topping (optional)

Directions

Cook rice to serve Kung Pao Veggies over. Chop veggies as directed. Blanch or microwave the carrots and broccoli  first to even out the cooking time for all the veggies. Combine sauce ingredients into a bowl and mix. Stir fry vegetables till done about 3-4 minutes then pour sauce into hot pan with veggies and let cook for 3-4 minutes to thicken and coat the veggies. Serve over rice or noodles and sprinkle chopped peanuts if desired.

Everyone’s Favorite Salsa

Published on by richbLeave a comment

I have made this salsa many times and have made some tweaks to the recipe. Whenever I make it everyone loves it and wants the recipe. You might need to make extra because it will be gone quickly. So here is is the recipe.

Ingredients

  • 1 14 oz can of fire roasted diced tomatoes along with juice.
  • 3 med to large cloves of garlic roughly chopped
  • 1 half of a large onion roughly chopped
  • 1 hot roasted hatch chili or 2 jalapeno peppers (adjust to desired spiciness)
  • Juice from 1/2 of a lemon
  • Juice from 1/2 of a lime
  • Approx 7 sprigs of cilantro
  • 1 teaspoon of ground cumin
  • 1/2 teaspoon of salt
  • 1/4 cup of water if needed to thin the salsa so it is not to pasty

Directions

Add everything to a food processor and process till everything is chopped up somewhat fine. Adjust to taste by adding lemon or lime juice, salt, and cumin. Serve with chips or your favorite food.