SALSA PICANTE RECIPE & VEGAN QUESO RECIPE (PLANT-BASED)

February 26, 2014

Many salsa recipes call for canned tomatoes, so winter is a perfect time to experiment with these 2 recipes. Salsa is a creative way to spice up any meal. Put it over rice and veggies, on your breakfast scramble or sandwich, mix it into soups, use as dressing for a protein-rich salad. If you make it and share it, people will talk about it and ask for more!

 

 

SALSA PICANTE

 

 

 

ingredients

1 large tomato

1 can of crushed tomatoes (28oz)

1/2 c chopped onion

1 fresh jalapeno (seeds and all)

1 large clove of garlic

1/4 c cilantro 

1/2 tsp salt

juice of 1 lime

1/2 tsp cumin

 

directions

1) Put all ingredients in a blender or food processor and blend until desired consistency. That's it! ​

 

 

 

VEGAN QUESO!

 

A quick version of this recipe is to take equal parts of store-bought salsa and hummus and mix together with nutritional yeast and salt to taste. If you have some extra time, this homemade recipe is event better. At parties, this stuff is the first to go & it's great because it's actually good for you!

 

 

 

 

​ingredients

4 cups cooked garbanzo beans

1 can of crushed tomatoes (28oz)

1/3 c tahini

4 cloves of garlic

1/2 c chopped onion

1 fresh jalapeno (seeds and all)

1/4 c cilantro 

juice of 1 lemon

juice of 1 lime

1/2 c nutritional yeast

1/2 tsp cumin

1/2 tsp salt, adjust to taste

 

​directions

1) Put all ingredients in a blender or food processor and blend until desired consistency. Use as a dip or topping for any Mexican dish. Fresh, light & tangy! 

 

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