Recipes

Gruyere Grits

Ingredients

  • 5 c water
  • 1 tsp salt
  • 1 ½ cup grits
  • 8 oz gruyere, shredded
  • ½ cup milk
  • 1 tbsp unsalted butter
  • 1 tsp pepper

Instructions

  1. Boil water/salt in a large saucepan.
  2. Whisk in grits. Bring back to a boil.
  3. Reduce heat to med-low. Simmer 12-15 minutes, until thickened.
  4. Whisk in gruyere/milk/butter/pepper.
  5. Simmer until slightly thickened again.

Guacamole

Ingredients

  • 3-4 ripe avocados
  • 2 jalapenos, seeded
  • 0.5 small purple onion
  • 1 medium tomato
  • 1 tsp salt
  • 0.25 tsp pepper
  • 0.25 cup cilantro, chopped
  • 0.5-1 lime (juiced)

Instructions

  1. Seed and roast ONE jalapeno for 20 mins at 400° F.
  2. Seed second jalapeno and dice small. Dice the purple onion and tomato. Chop the cilantro. Dice the roasted jalapeno.
  3. Lightly mash avocados in a medium bowl.
  4. Add jalapenos (both), onion, salt, pepper, and lime juice to the avocados. Stir to combine.
  5. Add tomatoes and cilantro. Stir again. Don’t over-mix! That can change the flavor of the avocado and smash your tomatoes. Taste and add more salt/lime juice as needed.
  6. Enjoy with your favorite chips!

Homemade Enchilada Sauce

Ingredients

2 tbsp vegan butter or oil

2 tbsp flour

1 tsp garlic granules

1 tbsp onion flakes (or 1.5 tsp onion granules)

1 tbsp chili powder

1.25 tsp cumin

0.5 tsp salt

a pinch of cayenne

1 c tomato paste

2.25 c water or stock

Instructions

  1. In a bowl, mix tomato paste with 0.5 c water/stock, stirring until clumps are gone.
  2. Make a roux in a small saucepan. Melt butter/oil over medium heat and add flour. Mix and allow to cook for 30 seconds. Slowly add 0.5 c stock, stirring continually. It should thicken almost immediately. Add another 0.5 c stock and stir again.
  3. Add tomato paste mixture, garlic granules, onion flakes/granules, chili powder, cumin, salt, and cayenne.
  4. Stir until it thickens.
  5. Slowly add remaining water/stock, stirring again. Cook down to desired consistency.

Homemade Hot Sauce

Ingredients

20 fresno peppers

1 tbsp olive oil

1 1/2 c white vinegar

1 tsp salt + 1/8 tsp salt

4 cloves garlic, sliced

1/4 c onion, diced

1 tsp paprika (hot)

1/2 tsp cayenne pepper

1/4+ tsp black pepper

Instructions

  1. Preheat oven to 450 F.
  2. Wash, cut the tops off, and halve the fresno peppers. Mostly de-seed 18 of them, leaving all the seeds in 2.
  3. Place peppers skin side up on a baking sheet lined with parchment paper. Coat with olive oil and sprinkle with 1/8 tsp salt.
  4. Roast at 450 for 12-15 minutes, or until peppers begin to brown at edges and are very fragrant.
  5. Place roasted peppers and any oil/drippings in a medium saucepan with the remaining ingredients. Stew for 10-15 minutes, until onion and garlic are softened.
  6. Turn off and allow to cool slightly. Use an immersion blender to blend everything until it is a smooth, consistent texture. Add more vinegar if needed. (It may help to use a smaller container when you blend this up.)

Hummus

Ingredients

  • 1 can chickpeas
  • ½ tsp salt
  • ½ tsp pepper
  • ⅛ tsp cayenne
  • ½ tsp cumin
  • 1/4 tsp paprika
  • 3 tbsp tahini
  • 1 tsp dijon mustard
  • 1 lemon, juiced
  • 1 garlic clove
  • 1 jalapeno, seeded
  • 2+ tbsp olive oil
  • 3 tbsp veg stock

Instructions

Combine all ingredients in a food processor. Blend until smooth.

Jello Shots

Ingredients

1 package jello (I used sugar-free strawberry and regular blue raspberry)

1 c hot water

1 c vodka, chilled (preferably Grey Goose)

2 oz cups with lids (10-12 per box of jell0)

Instructions

  1. Heat water.
  2. Empty jello powder into a medium bowl.
  3. Add hot water and stir until powder is completely dissolved.
  4. Once it has cooled slightly, add the vodka. Stir to combine.
  5. Using something that pours well, transfer liquid to small cups (leaving a little space so they do not overflow when you put the tops on or stick to the lid too much). Put lids on.
  6. Refrigerate for at least 2 hours, or until set. If you need to speed up the process, you can freeze but be VERY careful and check them every 5 minutes or so.

Kale Chips – Cashew & Miso

Ingredients

1 bunch curly kale

1/2 c + 1/4 c raw cashews (separated)

1/4 c miso

1/4 c tahini

1/4 c sunflower seeds (salted)

3 tsp lemon juice

3 tsp nutritional yeast

1 clove garlic, minced

2 tbsp olive oil

1/2 tsp onion granules

1/4 tsp paprika

Instructions

  1. Rinse kale. Pat dry and break in to chip-sized pieces. Set aside in a large bowl. Finely chop 1/4 c cashews and reserve.
  2. Pulse 1/2 c cashews with remaining ingredients in a food processor until there are still some textured pieces of nuts and seeds.
  3. Add cashew-miso mixture to kale bowl. Use hands to massage in to leaves, until all are heavily coated. Toss in finely chopped cashews.
  4. Spread evenly on parchment paper or dehydrator trays and place in dehydrator.
  5. Dry at about 130 F for 8-12 hours, until kale and coating are crispy.
  6. Cool completely, then store in an airtight container for up to 3 days.