Every recipe here is or can easily be made vegan! Just make you own chipotle-lime butter using Earth Balance and use Tofutti Sour Cream for the chipotle creme.
Tomatillo Gazpacho Verde
5-6 roasted tomatillos, cleaned and skin removed (I did them on the grill outside)
2 small persian or 1/2 half regular sized English seedless cucumber, cut into chunks
2 ripe tomatoes, roughly chopped
2 cloves of garlic
2 small red or yellow peppers, chopped into large pieces
1 small or 1/2 large vidalia onion, roughly chopped
2 limes, juiced
1 tsp. salt or to taste
1 cup fresh cilantro
Fresh ground pepper to taste
3/4 cup water
In a blender or food processor, add all but 2 of the roasted tomatillos, half the cucumber chunks, 1 chopped tomato, 1 chopped pepper, salt, lime juice, pepper, garlic, and cilantro. Blend until almost smooth, then add water and process to combine. Add remaining vegetables and pulse a few times, leaving some small chunks for texture. Top with chipotle creme - recipe follows.
Chipotle Crema
3/4 cup sour cream, Mexican crema, or tofu sour cream (if you want to keep the entire meal vegan)
2-3 drops chipotle chili sauce (more if you like it hotter)
Squeeze of fresh lime juice
Mix ingredients together and drizzle over gazpacho. Also makes a great topping for almost any Cuban or Mexican dish!
Crispy Seitan with Guava-Passion Fruit Glaze
1 package of chicken-style seitan (just use the bigger chunks and save the smaller pieces for something else)
2 tbs. olive oil or canola oil for frying
About 1/2 cup cornstarch (you don't have to measure, as long as you have enough to coat the seitan(
Pinch of salt
Spread the cornstarch out on a plate. Drain the seitan pieces and roll them in the cornstarch mixture. Heat oil in a skillet over medium heat and fry seitan until it begins to brown on each side. Don't let the pieces get too dark, or they will taste burnt. Sprinkle in a pinch of salt to season. When the seitan is done, drain the excess oil by placing the pieces on a paper towel. Coat with guava-passion fruit glaze - recipe follows.
1 cup (Goya brand) guava jelly
2 tbs. passion fruit juice concentrate (if you can find it. I used Goya brand)
Juice of 1/2 lime
Pinch of salt or to taste
In a small saucepan, melt the guava jelly over medium-low heat. Whisk in the juices and a bit of salt to taste. Pour over the fried seitan pieces, making sure they are entirely coated. Serve over rice and beans with a side of plantains.
Latino-in-a-Jiffy Rice and Beans
1 pouch of microwavable while or Jasmine rice, cooked (I used 365 brand, but you can also get this at Trader Joes)
1 can black beans, drained
Sprinkle of salt to taste
1/2-1 tsp. each garlic and onion powder
Fresh ground pepper to taste
1 tbs. chipotle-lime butter, Earth Balance, or vegan alternative (you can buy flavored butters at Whole Foods at the fish section or make your own as per
this recipe. I like to buy a couple at a time and throw them in the freezer)
2-3 drops chipotle chili sauce (optional)
1/4 cup fresh chopped cilantro
Add garlic and onion power, salt, chipotle sauce, and cilantro to the black beans and mix well.
Combine cooked rice with salt and chipotle-lime. Mix together beans and rice and top with more cilantro if desired.
Sweet Sauteed Plantains with Chipotle and Lime
2 ripe plantains (should be black on the outside)
2 tbs. Earth Balance
1 tbs. chipotle lime butter
Salt to taste
2 tbs. brown sugar
Juice of one lime
Slice plantains on a diagonal. Melt Earth Balance and chipotle-lime butter in a pan on medium heat. Add plantains and season with salt. When plantains are slightly browned on both sides, add sugar and lime juice.
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