I will be sure to feature a few recipes this month with chipotles no doubt, But today is another very long day for me, so I leave you with a picture and a promise of yumminess to come.
Behold Robin Robertson's Smoky Chipotle Portobello Tacos from her upcoming cook book.
I always feel funny when I don't include recipes in my MoFo posts, so I'm going to share a soy free version of Chipotle Ranch I came up with. It is also really good as a dip on tortilla chips in it's thicker form. This is for all of the mayo haters in the house!
No Soy/No Mayo Version of Chipotle Ranch Dressing
Makes 1 1/2 cups
1 cup raw cashews
1/2 cup water (in addition to soaking water)
2 teaspoons apple cider vinegar
1 teaspoon dried parsley
1/2 teaspoon black pepper
1 teaspoon salt
1 teaspoon granulated garlic or garlic powder
1 teaspoon granulated onion or garlic powder
1/8 teaspoon dried thyme
1/4 teaspoon smoked paprika
2 chipotle chiles (canned in adobo sauce), leave seeds intact
Cover raw cashews with enough filtered water to come 1/2 - 1 inch over cashews. Soak overnight. Drain water and do not reserve. Pour all ingredients, including 1/2 cup water, in food processor or blender and blend until smooth. Let chill for at least for hours before using.