Pizza Hummus Yield
2 1/2 cups
Equipment Required food processor Ingredients · 2 cups chick peas, cooked, drained, reserve liquid · 1⁄2 cup tomatoes, dried, soaked for 10 minutes in warm water, drained, reserve liquid · 2 cloves garlic · 3 tablespoons tahini · 2 tablespoons olive oil · 1 tablespoon lemon juice, fresh squeezed (about 1⁄2 lemon, squeezed) · 2 tablespoons nutritional yeast · 1⁄4 teaspoon salt (omit if using canned, salted chick peas) · 1⁄4 teaspoon black pepper, ground · 1⁄4 teaspoon garlic powder · 1⁄2 teaspoon onion powder · 1⁄2 teaspoon Mrs.
Basic Pizza Sauce Equipment Required blender flat bottomed, heavy-gauge pan Ingredients · 2 cups tomatoes, diced · 1 cup tomatoes, dehydrated · water, hot · 2 tablespoons olive oil · 1 cup brown onion, diced · 1 clove garlic, minced · 1 teaspoon italian seasoning mix · 1 tablespoon oregano, dried · salt, to taste · pepper, to taste Directions Put the dried tomatoes in a bowl and cover with hot water.
Spicy Red Chili Equipment Required large pot Ingredients · 2 tablespoons olive oil · 1 onion, peeled and chopped · 2 carrots, grated · 2 cloves garlic, minced · 1⁄4 teaspoon salt · 1⁄2 teaspoon Mrs Dash Table Blend · 1⁄2 teaspoon black pepper, ground · 1⁄4 teaspoon onion powder · 1 teaspoon cilantro, dried · 1⁄2 teaspoon Ancho chili powder (or 2 teaspoons of the sauce from a can of Chipotle Chilies in Adobo Sauce) · 1 tablespoon chili powder · 1 tablespoon cumin · 1 tablespoon Mexican oregano · 1 teaspoon thyme, dried · 1⁄2 teaspoon coriander · 2 cups lentils, cooked, drained (or 1 can) · 2 cups kidney beans, cooked, drained and chopped (or 1 can) · 2 cups tomatoes, cooked, diced (or 1 can) Directions Heat the oil in a lrage frying pan, and add the onions and carrots.
Aztec Stew Yield
15 cups
Equipment Required large stock pot Ingredients · 1 lb nopalitos, cut into pieces · 5 new potatoes, cut into cubes · 1 brown onion, medium · 6 Hatch chilies, fresh · 1 jalapeno, fresh, chopped into medium to small pieces · 4 tomatoes, medium, diced · 2 zucchini, cut into pieces (or other similar squash) · 1-1⁄2 cups chickpeas, cooked · 3 cloves garlic · 3 tablespoons olive oil · 3 tablespoons canola oil · 1 quart vegetable stock · 1 teaspoon Mexican oregano · 1 teaspoon thyme leaves dry · 1 teaspoon sea salt · 1 teaspoon black pepper, freshly ground · 1 cup corn, freshly roasted (optional) · 3 carrots, shredded (optional) · 8 oz baby bella mushrooms (optional) · 1 tablespoon cilantro, fresh, coarsely chopped (per serving, for garnish) Directions Rinse the bagged nopalitos well, remove any bad pieces and set aside.
Veggie Burritos Ingredients · Romaine lettuce · Grilled Pineapple Guacamole · black beans, cooked and mashed · red onion, chopped · salsa · Vegan Taco Filling · cabbage, chopped · kale, chopped · carrots, chopped · broccoli, chopped · herbed tofu · almond chedder · tomatoes, chopped · Tofu Sour Cream Directions Put a leaf of lettuce on your plate. Spread the beans down the center.