ALMOND MILK

Soak 1 c RAW ALMONDS overnight (or up to two nights for creamier milk). Drain and rinse. Add 2 c WATER. Blend until smooth. Drain and squeeze through a cheesecloth. It will keep in the refrigerator for up to three days.

OATMEAL MILK

Wash and squeeze 1 c OATMEAL 5 times. Blend oatmeal about 1 min in 1 LITER OF WATER with a PINCH OF SALT and 1 T SUGAR. Strain the mixture up to 4 times, returning the leftovers to the blender with more water and rinsing the strainer each time.

CASHEW SOUR CREAM

Soak 1/2 c raw cashews for an hour, rinse and drain. Combine with 1/3 c water, 1/2 t lemon juice, 1/2 t apple cider vinegar, 3/4 t nutritional yeast, 1/4 t salt in blender until smooth.

CHICKPEA (GARBANZO) CHEESE

Soak 1 1/2 c DRIED CHICKPEAS for 8 hours, drain and rinse. Blend until smooth with 1 CLOVE GARLIC, 1 t SALT, 2 T NUTRITIONAL YEAST, 1 T APPLE CIDER VINEGAR, 1 T OLIVE OIL, 1 1/2 – 2 c WATER. Cook over medium heat until thick. Pour into mold immediately and cool. Refrigerate at least 2 hours before serving.

CHILES RELLENOS

Chiles rellenos are versatile and delicious. I prefer them with cheese, but you can stuff them with ground beef or just about anything that suits you!

  1. MAKE THE SAUCE AND SET IT ASIDE: In the blender, mix thoroughly 1 kg TOMATOES, 1/2 SMALL ONION, 2 GARLIC CLOVES, 3 c CHICKEN BROTH and 1 t SALT. Cook over medium heat until it thickens, about 10 minutes.
  2. PREPARE: Wash 6 POBLANO CHILES and dry them well, then roast them on both sides for a minute or two. You can place them directly on the flame or use a griddle or non-stick dry skillet. Wrap them in a damp dishtowel or put them in a plastic bag for about half an hour until the skin loosens. When they are cool, peel them, remove the stem and set it aside, and using a small, sharp knife remove the veins and the seeds from the inside.
  3. STUFF: Grate 1 LB OAXACA CHEESE and divide into 6 portions (mozzarella will work if you don’t have Oaxaca cheese). Stuff the cheese into the chiles .You can use more cheese if you want to.
  4. BREAD AND FRY: Beat the whites of 5 EGGS until they are almost stiff, then fold in the slightly beaten yolks. Secure the stuffed chiles well with toothpicks, then dip them first in the egg mixture, then in a small amount of FLOUR and fry them in 1 c OIL, remove and drain on paper towels.
  5. SERVE the chiles with the tomato sauce

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