I LOVE salsa! Yep, I do. A good, tasty salsa can help with meal prep if you’re not too sure what to make or you’re pressed for time. Some steamed veggies, a cup of beans and a spoon or two of salsa and lunch or dinner is done…it’s really that easy. A bit of salsa mixed with guacamole or avocado and you’ve got a tasty, creamy salad dressing that is bursting with flavour. You can even jazz up plain hummus with a few spoons of tasty salsa.
Now…let me explain…I love a certain salsa that I pick up from a little shop that is two hours away from my house and costs $10 a jar. It’s worth it but I don’t typically drive out that far to get it. I enjoy it when I have it then I go without for a long time or I’ll make do with a quick and easy salsa that I can make myself.
This past weekend I decided to try to make something similar to the one I mention above so I could enjoy salsa more often.
I’ll keep trying to refine it but the first attempt came out very tasty and much cheaper. I’ve included what I did on my first attempt and the biggest difference is in a richness to the sauce. Maybe next time I’ll add a bit of tomato paste to the mix to help thicken it up.
1 onion, chopped
1 small green pepper, chopped
1 small red pepper, chopped
1 large can of diced tomatoes
1/4 tsp allspice
1 chipotle in adobo
4 medjdool dates
2 tbsp Apple cider vinegar
Sautée the onion until it is soft and caramelized. Add the peppers and cook them down until they are tender. I water sautée in a non-stick pan and whenever things get dry and start to stick I add some water and stir it around.
Add the diced tomatoes and allspice and let it simmer.
In a blender blend the chipotle, dates and apple cider vinegar with a little water to make it a paste. Dump it into the simmering salsa.
Once everything is well combined and the liquid has mostly evaporated stop cooking and let it cool.
Yield – Two pint jars
Yes…some things you’ll never be able to make the same and when you do they just don’t taste right. I have great news though…you can have a taco night and things are pretty good!
I love Mexican food…I love the flavours and when we recently had a Mexican Fiesta at home I didn’t want to be stuck eating just a salad so I got to work and made my own stuff for nutritarian tacos. Since I was already making so many different fillings for the meat eaters I didn’t want to have too much more to make so I used Yves Cuisine Mexican flavour ground round.
It was all awesome!
Here are some ideas for you if you’d trying to figure out how to have your own taco night.
Shells – whole wheat tortillas, lettuce leaves, even whole wheat pitas will work or skip the shell and make a taco salad with all the other items below!
Veggies – Tomatoes, lettuce, corn and whatever other things you like in your tacos
Meat – Veggie meat – you can opt for a commercial one if you’re pressed for time or make your own…there are great recipes for lentil or nut based taco meats. If you make your own you can cut down on sodium even more.
Guacamole – I make mine with avocados, chopped red onion, chopped tomatoes, cumin, lime juice and a dash of chipotle hot sauce…no specific measurements though..just wing it until it tastes rights
Cheese!! – ok, I know there are commercial cheese substitutes however I have a hard time paying so much for something that just doesn’t taste too good to me. You HAVE to try this nacho cheese recipe. It is tasty, economical and nut-free! I love it an it shreds up very well. Take a look at the picture of the “cheese” shreds.
Refried beans – I love this recipe. So easy and no added fats or oils.
With all these items you can have a lots of fun eating a similar meal with others if it’s taco night for a group.
Posted in Health, Healthy Eating, Nutritarian, Recipes
Tagged Dr. Furhman, health, low-fat, mexican, non-fat, Nutritarian, recipes, vegan, vegetarian, weight loss
I love creamy, tasty, cheesy queso. Eating a nutritarian diet doesn’t include cheese but with this sauce you really don’t need to look for anything else. I love making this sauce and serving it over stuffed butternut squash or zucchini.
My husband planted zucchini in our garden this year and I’m obsessed with using up the zucchini before it gets out of hand. He suggested stuffed zucchini but there was no way I was going to go through all the work to make something I couldn’t eat so I made it vegan. The only compromise was I used a little salt and made this sauce with white flour. It’s a small amount for the whole thing and if it means everyone will eat it then I’m ok with it since it’s a rare thing.
Having a fresh supply of nutritional yeast from my friends at Truly Organic Foods reminded me of this sauce and I decided the zucchini would be stuffed with quinoa, black beans and corn so I could make this sauce!! By the way, this nutritional yeast is nutty and rich tasting. It is really much better tasting than the nutritional yeast I had a little bit of from another source.
I don’t use nutritional yeast a lot but when I do I like the flavour it lends to a dish…if you eat a vegan diet then you’re probably used to having some on hand.
Well..I’m sure you ready for the recipe!
Vegan Queso Sauce
1/4 cup flour
1/4 cup nutritional yeast
1 cup water or non-dairy milk
1/2 tsp salt (optional)
1 tsp paprika
1/2 tsp garlic powder, onion powder, chili powder
1/4 tsp cumin
1 cup salsa
Blend everything except the salsa on low speed in the blender. Place it in a pot and simmer until it starts to thicken. Stir frequently and let it cook a bit ensuring it doesn’t taste pasty. Add the salsa and stir until it’s well incorporated and simmers again.
Serve it as a sauce over mexican inspired stuffed veggies or use it where or how you would use queso.
Can you imagine this over roasted sweet potato chunks and a bit of chili? Yum!