Wild Mayan Nacho Sauce

This is a fabulous cheese-free nacho recipe that all cheese lovers will appreciate. Take some super yum baked sweet potato and turn it into “cheese” sauce. Here’s how!

I made a huge tray of Nachos!

1 baked sweet potato, skin removed
1 Cup nutritional yeast
2/3 Cup filtered water
hot sauce to taste

Whisk together over medium heat until smooth. Let come to a soft bubble. Pour hot nacho sauce over any Latin delight.

My fav combo is seasoned black beans, tomatillo salsa, Wild Mayan Sauce, and chopped avocado– pictured above. This is also a great topping for bake enchiladas, toastadas, or to use as a “cheese” dip. It goes so well with black beans and looks beautiful.

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Split Lentil Crepes with Dijon Sauce

There are tons of ways to make crepes without using regular flour. Beans, legumes, and peas make a great protein source and bind crepes together splendidly. Add grilled chicken and asparagus for a perfect high-protein, high-fiber meal.

For the crepes:

1 1/2 Cups split lentils (any color will do, I like red lentils)
1 1/2 Cups filtered water
5 eggs
1/2 Cup rice flour
3 TB herbs (tarragon or herbs de provence are delicious with the mustard sauce)
1 tsp salt
1 TB black pepper

Soak lentils in water in your blender for about 30 minutes. Add eggs, flour, and herbs. Blend until smooth.

Heat crepe pan with olive oil or butter. Swirl batter through pan to thinly coat. Cook 3 minutes then flip and cook for 2 minutes. This batter will make about 12 crepes.

Crepes can be made ahead and frozen or refrigerated. Reheat in the oven covered.

Dijon Sauce

2 TB rice flour
2 TB olive oil
2/3 Cup water

4 TB Dijon mustard
3 TB red wine vinegar
juice of 1 lemon

Make a roux with the oil and flour. Add liquids and mustard. Whisk rapidly. Serve immediately.

Demon Sauce

Here is the hot sauce I made for the chili cook off. This fiery red sauce went over a mild white chili so everyone could adjust their heat to taste. However, the sauce is good on everything. This is a GREAT chicken wing sauce.

Into the food processor!

1/2 Cup chile arbol
1/4 Cup red wine vinegar
1 tsp salt
8 cloves garlic
3 TB lemon juice
4 oz tomato paste

Process to make a paste and ensure the chiles are well pureed.

Transfer to 1 qt size wide mouth mason jar.

Add:

1/3 Cup lemon juice
1 Cup distilled white vinegar
2 tsp ground cumin
1 tsp oregano
1 TB sweet chili powder
2 TB smoked paprika
1 tsp salt

fill jar with red wine vinegar, about 2 1/4 Cups.

Put the lid on TIGHT. Shake to incorporate. Let flavors marry for at least 4 hours. Keeps in the refrigerator for many many weeks.

Spinach Lemon Pesto

We’re getting more fresh spinach from our CSA than basil. After last years seemingly unending basil harvest, I’m shocked that I miss basil. This should cure your winter pesto woes. This is a raw pesto. It can be heated with pasta or served with raw veggie noodles.

Served with Gluten-Free Pasta!

In your food processor

1/2 lb baby spinach, washed and dried
1/3 Cup evoo
1/4 Cup lemon juice

handful of pine nuts or walnuts, about 1/3 Cup

1-2 tsp salt
fresh ground black pepper to taste

Blend until smooth. It is easier to add the spinach in stages because it is so bulky. This keeps well in the fridge for a little over a week because of the high vitamin C content.

Published in: on February 12, 2010 at 8:57 am  Comments (4)  
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