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Mexican Fiesta Xmas

26 Dec

This year we celebrated Christmas by having a Mexican Fiesta. It was just the two of us so I opted to skip the sombreros and pinata and just made some tasty food. On the menu was Tortilla Soup, Quesadillas, Guacamole, and Burritos. Nothing too fancy, except for the queso used in the quesadillas. Transitioning into the world of veganism has been hardest because of my love of cheese, it’s been hard to stay away (she said as she munched on some stuffed crust pizza). For you non-vegan’s out there you may find it hard to believe that they even offer non-dairy cheese products… they do, and I think they are disgusting, they look gross, taste weird, and smell horrendous. I keep thinking that one day in the future I may find appreciation for these cheezes, but for now, I’d rather have the real thing or nothing at all.

Enter – the queen of all that is tasty in the vegan world: Isa Chandra Moskowitz of Post Punk Kitchen. Several weeks ago she posted a photo of nachos that looked amazing, this photo was followed by a recipe for Cashew Queso. I cannot get over how good it is. HOT DAMM!! Vegan recipes are much more exciting than anything I’ve cooked before. It is unbelievable that you can take cashews, vegetables, spices, miso, and nutritional yeast and make a cheesy dip that tastes better (and less gelatinous) than anything you can get from a jar. Once you are done making the queso be sure to dip a tortilla chip directly into the pot to taste for seasoning or spread it on some tortillas and make quesadillas.

Cashew Queso (adapted from Post Punk Kitchen)

1c cashews

2c vegetable broth

2T miso

2tsp cornstarch

1T olive oil

1/2 red onion, diced

1 green bell pepper, diced

1 jalapeno pepper, diced

3 garlic cloves, minced

2tsp cumin

1stp chili powder

2T nutritional yeast

1/4tsp salt

Soak cashews in water for two hours, minimum. Drain and place in a food processor. Puree until mostly smooth. Add broth, miso, and cornstarch. Puree until very smooth.

Preheat a pot and saute onions and peppers in oil until soft. Add garlic and saute for one minute. Add vegetables to the food processor along with remaining ingredients. Blend until smooth.

Place cashew mixture in pot and simmer until thickened, about 20 minutes. Be sure to stir or whisk often.