Meatless Monday has been around for a while and we are embracing the need to reduce meats in our diet. Now we are challenged with the next step. Our doctors are saying more plant based foods are best.
Here are some easy and tasty ways to add more plant based power!
Plant Powered Chili “Cheese” Dip: This is a wonderful plant alternative to that Mexican Queso Dip we love so much. A similar recipe came to me from my Super Foodie friend, Carol Thomas. Nutritional Yeast and raw cashews are available in Sprouts bulk bins. Try it with tortilla chips and cut up jicama. This is pretty mild if you have mild jalapenos, spice up as desired. You can also add some pico de gallo for extra zing.
Also try these plant based recipes:
- 1½ cups raw cashews, soaked for at least 1 hour, drained
- 1 orange bell pepper, roughly chopped
- 1 cup dairy-free milk, unsweetened
- (I used almond)
- ⅓ cup nutritional yeast
- 2 tsp. olive oil
- 1 Tbsp. chili powder
- 1 ½ tsp. ground cumin
- ½ tsp. smoked paprika
- ½ cup minced onion
- ½ jalapeno pepper, minced (or to taste)
- 1 garlic clove, minced
- 1(15 ounce) cans black beans, rinsed and well drained
- ½ cup corn (fresh or frozen)
- 3 tomatoes, diced
- 2 Tbsp. cilantro, chopped (optional)
- 2 Tbsp. green onion, sliced (optional)
- Drain and rinse the soaked cashews.
- Place cashews, orange bell pepper, milk and nutritional yeast in a blender. Process until smooth.
- In a large saucepan, heat 2 tsp. olive oil. Add spices, onions, garlic and jalapeno. Sauté to release flavors for 3 minutes. Add black beans, corn, and tomatoes. Cook until heated through.
- Add contents of the blender. Stir. Garnish with cilantro and green onions. Serve with corn chips and vegetables.