[Ed: Found this powder salsa seasoning mix at the county fair decades ago. It is called HNH 30 SECOND SALSA. It’s amazing!
***************
Mexican Stew Recipe
INGREDIENTS:
* 1# stew meat cut into small cubes.
* [Ed: For the vegans among us substitute cubed tofu, or lentil beans, or pre-soaked & drained soy curls, or mushrooms, or walnuts, or noodles, or shredded jackfruit – pulsing drained canned jackfruit in food processor with a large blade until shredded. Then cook in crock or skillet until dry, adding just enough veggie broth to prevent sticking.]
* 1 med onion, chopped
* 1 can diced Rotel or like product, do not drain
* 1 can water
* 2 scoops HNH 30 Second Salsa
* 3 med potatoes cubed
INSTRUCTIONS:
Cook in crock pot on low for 8 hours
(We aren’t crazy about chunks of tomato so I put the Rotel and the 2 scoops of HNH in a blender for a few seconds)
1 C dry lentil beans Water to cover lentils while cooking 2 cloves garlic 1/2 red pepper 1/2 onion [Optional add ons: green pepper, green onion, leek] Dry mix powders (combine some cumin, garlic, parsley, onion, chili, smoked paprika, salt) Bunch of fresh cilantro
4 T chia seeds 3/4 C water 1 t tumeric 1 t salt 1 C rice flour +/- 2 cloves garlic 1/2 red pepper 1/2 onion [Optional add ons: green pepper, green onion, leek] Dry mix powders (cumin, garlic, parsley, onion, chili, sweet paprika, salt) 1 C cooked lentil beans 1/4 C water from cooking lentils Bunch of fresh cilantro
INSTRUCTIONS:
Blenderize chia and water to get a gelatinous consistency
Add tumeric (color) and salt
Slowly knead-in rice flour
If dough begins to dry out moisten your hands & continue
Wauté (water sauté) the veggies w/ seasoning mix
Add in lentils & it’s water, letting it sit to integrate for 5 minutes
Chop & add fresh cilantro
Filling is now ready.
ASSEMBLE:
Roll dough into a cylinder
Cut into 8 pieces
Roll each part into a ball, flatten each slightly
With rice flour on board, roll each into circles
Fill & fold, fluting edges
Arrange on parchment papered cooking sheet
Bake at 400 degrees for LESS THAN 20 minutes (to avoid becoming too hard)
May store in fridge up to 3 days
* After baking you may wrap & freeze them up to 3 months. Defrost for 10 minutes, then reheat in oven.
[Cmmt: Some say this recipient is similar to the famous Planta Restaurant Burger found HERE]
INGREDIENTS
50 grams carrot half medium 50 grams celery 1 small stalk 100 grams onion 1 medium 1 clove garlic 1½ teaspoons salt 2 cups quick cooking oats ½ cup whole wheat flour 1 teaspoon Italian herbs dry ½ teaspoon black pepper 1 – 19 fl. oz. can black beans drained but not rinsed 1 teaspoon soy sauce
INSTRUCTIONS
Using a food processor or a box grater, pulse or shred the carrot, celery, onion and garlic.
Add the salt and stir together well, mashing the mixture so the salt can draw out liquid from the vegetables.
Set aside.
In a large bowl combine oats, whole wheat flour, Italian herbs and black pepper. Mix until well combined.
Add beans, vegetable mixture and soy sauce. Mash the beans with a fork before mixing everything together. Do not mash the beans too much. The mixture will be stiff, so feel free to add a spoonful or 2 of water. Do not add too much though or the burgers will be mushy.
Cover mixture and refrigerate for 4 hours or overnight. If you are in a hurry, at least 1 hour is necessary.
When you are ready to cook the burgers, shape the mixture into 6 patties.
Heat 1/4 inch oil in a skillet on medium high and sear the burgers on each side for 45 seconds to 1 minute. [Editor: better to use bit of aquafaba (garbanzo beans juice), or water, or veg stock in place of oil.Or bake in oven onparchment paper. Planta Burger says bake at 450 deg, but that may too high, you decide. Try 400 degrees for 20 minutes, then flip & bake another 15 minutes.]
When both sides are golden brown, reduce the heat to the lowest temperature and cover with a lid.
Cook low and slow for 15 minutes on each side, checking frequently to prevent burning.
By the end of cooking, the burgers should be slightly darker than when they were seared and cooked thoroughly.
Serve on buns with your favorite condiments.
**********
Planta Burger recommends grated beet for color & these seasonings:
That ranch powder is definitely NOT vegan. It’s not hard to make yourself. Just mix garlic powder, onion powder, salt, pepper, dried dill and lemon juice. Add to the soften tofu & blend.
I recommend you buy brown rice that was grown in California, India, Thailand, or Pakistan because of the potential exposure to inorganic arsenic. Avoid buying rice that was grown in the “cotton belt” – Arkansas, Texas, and Louisiana. Even though the use of arsenic has been discontinued it persists in the soil and the rice soaks it up when growing; even if the product says organic it can still have arsenic if grown in these areas. Read the side of the bag to see where it was grown to make sure. Lundberg is a good brand of rice that is grown in California.
Ingredients 1 cup brown rice, dry 1 cup vegetable broth, low sodium or water 1 cup salsa 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon ground cumin
Instructions Rinse brown rice in a fine mesh sieve. Add all ingredients to the Instant Pot (or pressure cooker) and stir to mix well. Cook on manual high pressure for 10 minutes, then let pressure naturally release for 10 minutes. After 10 minutes, do a quick release and open the lid. Fluff with a fork and serve.
Notes This goes great with Instant Pot No-Soak Vegan Charro Beans – https://simplyplantbasedkitchen.com/easy-instant-pot-no-soak-vegan-charro-beans-recipe-oil-free-wfpb/
For Crust: * 1 C almond flour * 1 C whole wheat flour * 3 T ground flaxseed * 1 T apple cider vinegar * 2 T pure maple syrup (optional) * ~ 1/2 C water (as much as needed)
For Filling: * 2 or 3 (or more) sweet Apples * Cinnamon, to taste * 1 Lemon, juiced * 1 T Tapioca flour * 1 C Water * Dash of Salt
INSTRUCTIONS
For Crust:
* Combine dry crust ingredients * Add vinegar & maple syrup * Add water slowly as you knead (discard excess) * Place strips of parchment paper inside cups of silicone muffin pan (will use them to lift contents later) * Press dough inside cups * Set aside
For filling:
* Peel/core/cube apples * In a glass – stir/dissolve tapioca in water * Blenderize 1/4 of apples with tapioca water, cinnamon, lemon juice, dash salt * Add this to other apples & heat in saucepan, stirring often as it thickens * Spoon apples (w/ minimal amount of sauce) into uncooked crust cups * Bake at 350 degrees for 20 to 25 minutes * Spoon sauce on top of each cup & bake 5 more minutes * Cool & serve
#1. 3-2-1 Dressing (I suggest doubling it!) 3 TBL vinegar (I usually use balsamic or red wine vinegar) 2 TBL mustard (any variety!) 1 TBL maple syrup
#2. Cauliflower Ranch Dressing 1 cup (packed) steamed cauliflower* 1/4 cup cashews 1 cup water 1/2 TBL apple cider vinegar 1 tsp. dried dill 1 tsp. dried parsley 1/2 tsp. onion powder 1/2 tsp. garlic powder 1/4 tsp. salt 1-2 TBL fresh chives, chopped finely (add these after blending the other ingredients) *You could also sub the 1 cup cauliflower & 1/4 cup cashews for: – 1 cup cashews only – 1/2 cup cashews + 1/2 cup cauliflower – 1 cup white kidney beans
#3. Peanut Lime Dressing (this written recipe is doubled already) 6-8 TBL powdered PB2 (or sub with 1/3 cup peanut butter & use just enough water to thin) 2 TBL Tamari (or soy sauce) 2 TBL maple syrup 4 TBL water Juice from 1 lime Optional: add grated ginger or minced garlic
#4. Corn Basil Dressing 1 cup corn (thawed if using frozen) 1/2 cup packed basil 1/2 cup water 1 clove garlic 1 TBL lemon juice 1 tsp. onion powder 1/4 tsp. salt
#5. Cashew Cream 1 cup cashews 1 cup water Pinch of salt
Optional add-ins*: 1-2 TBL hot sauce, 1 TBL nutritional yeast, 1 clove garlic (or 1/2 tsp. garlic powder), 1/2 roasted red pepper, handful of basil, etc. *I like to combine a few of these together each time. If you’re uncertain about combining different flavors, start by adding them 1 by 1 until you get a combination you like.
Ingredients 2 cups water See instructions. 1.5 cups rolled oats Regular. salt Optional
Instructions Rinse the oats. Add the oats to a high powered blender with the water and optional pinch of salt. Blend for 25 seconds at high until smooth. Pour/strain through a fine mesh strainer, towel, or nutmilk bag into a container and refrigerate
Notes This makes about 2 cups of oat cream. We are not using oil in this recipe, so the oat cream will separate a bit in the fridge. Oil is used as an emulsifier. We just shake it in the bottle to recombine it prior to use. If you consume oil, you can add a couple tablespoons to the blender which will emulsify the cream.
Nutrition Facts Oil-free Oat Cream (Click on link)
