CILANTRO CHILE ALMOND DIP

SERVES 1 3/4 CUPS

1 cup raw almonds, soaked in warm water for at least 1 hour and drained, water reserved

1 cup reserved soaking water

1 cup roughly chopped fresh cilantro

1/4 cup canned diced green chiles

1/4 cup lime juice

2 tbsp. liquid aminos (or gluten- free tamari; use coconut aminos to be soy-free)

2 tbsp. chopped yellow onion

4 tsp. nutritional yeast

2 tsp. chopped garlic

1 tsp. ground cumin

A few pinches of cayenne pepper

Salt and black pepper to taste

NUTRITIONAL VALUES

Calories: 321kcal
Fat: 24.4g (1.9g S.Fat)
Carbs: 17.6g
Protein: 13.6g
Sugar: 3.5g
Sodium: 127mg

METHOD

In a high-speed blender or food processor, combine all the ingredients and blend until smooth and creamy. Refrigerate for 1 hour before serving in an airtight container. As it cools, the dip should thicken. It will keep in the fridge for 2 to 3 days in an airtight container.

CHILE-ROASTED TOFU LETTUCE CUPS

SERVES 4 PORTIONS

CHILE-ROASTED TOFU

One 397g (14oz) block extra firm tofu, pressed for at least 1 hour

1/4 cup orange juice

1 tbsp. coconut oil, melted

1 tbsp. ancho chili powder

2 tsp. maple syrup

1/2 tsp. garlic powder

2 pinches of cayenne pepper

1/2 tsp. salt

LETTUCE CUPS

1 large or 2 small heads butter lettuce, separated into individual leaves

LEMON TAHINI SAUCE

1 large carrot, peeled and grated

1/2 red bell pepper, sliced into long, thin slivers

15 to 20 chives, trimmed

White or black sesame seeds

NUTRITIONAL VALUES

Calories: 86kcal
Fat: 4.8g (3.2g S.Fat)
Carbs: 8.6g
Protein: 3.6g
Sugar: 5.7g
Sodium: 310mg

METHOD

To make the tofu: To make two flat sheets of tofu, slice it horizontally. Both sheets should be diced into 12-inch cubes.

Combine the orange juice, coconut oil, ancho chili powder, maple syrup, garlic powder, cayenne pepper, and salt in a shallow baking dish. Toss in the tofu cubes to coat. Marinate for about 20 minutes, tossing every 5 minutes to recoat.

Preheat the oven to 400°F (200°C, or gas mark 6). Use parchment paper or a silicone baking mat to line a baking sheet. Spread the tofu out on a baking sheet. Bake for 25 minutes, or until the edges are crispy and browned, flipping halfway to ensure even cooking. Take the dish out of the oven.

Fill a lettuce leaf with a large spoonful of the tofu to serve. Drizzle with tahini sauce to finish. Top with a pinch of carrot, a couple of red bell pepper slivers, and 1 to 2 chives. Sesame seeds can be sprinkled on top. Tofu can be stored in an airtight container in the fridge for 3 to 4 days.

RECIPE NOTES

To avoid tearing or falling apart lettuce leaves when removing them from the head, cut the base off the head first.

LAZY VEGAN CHILE RELLENO CASSEROLE

SERVES 3 TO 4 PORTIONS

Olive oil spray

6 canned whole green chiles (from three 4 oz. cans or the equivalent), rinsed and drained

1 corn tortilla, plus more for serving

One 397g (14oz) block extra firm tofu, drained

1/4 cup unsweetened non-dairy milk

1 tbsp. olive oil

1/3 cup unbleached all-purpose flour (or gluten-free flour blend)

2 tbsp. cornmeal (certified gluten- free if necessary)

1 tsp. baking powder

1 1/2 tsp. ground cumin

1 tsp. ground coriander

1 tsp. onion powder

1 tsp. garlic powder

1/2 tsp. salt

1/4 tsp. black pepper

Basic Cashew or Pepper jack

Cheese Sauce

Chopped fresh cilantro, optional Salsa, optional

NUTRITIONAL VALUES

Calories: 105kcal
Fat: 4.3g (0.6g S.Fat)
Carbs: 15.6g
Protein: 2.1g
Sugar: 0.5g
Sodium: 298mg

METHOD

Preheat the oven to 375°F (190°C, or gas mark 5). Lightly spray a 10-inch round pan with olive oil.

Cut the chiles in half lengthwise and remove any remaining seeds. Cut the halves in half lengthwise, then cut each strip in half crosswise. Place aside.

Using a sharp knife, cut the tortilla in half. then cut each half into approximately twelve strips Place aside.

In a food processor, combine the tofu, milk, and olive oil and process until smooth.

Whisk together the flour, cornmeal, baking powder, cumin, coriander, onion powder, garlic powder, salt, and pepper in a large mixing bowl. Stir in the pureed tofu until well combined. Combine the chiles and tortilla strips in a mixing bowl.

Spread the mixture in the prepared pan and drizzle with the cheese sauce (as much or as little as you like). Bake for 35 minutes, or until the mixture is firm. Remove from oven and set aside for 10 minutes before serving. Serve with cilantro and salsa (if using), as well as cooked corn tortillas (see the directions under Beer-Marinated Portobello Tacos with Avocado-Corn Salsa). Leftovers can be stored in an airtight container in the refrigerator for 2 to 3 days.