MOFO - Day 5 - Chipotle Peppers

Chipotle chiles are all the rage these days. The chipotle is actually a smoked jalapeno. According to the Gourmet Sleuth website, these tasty smoky peppers date back to the Aztec civilization. The Aztecs took to smoking the chiles because jalapenos proved to be difficult to dry without rotting. All I know is that they are a delicious addition to many dishes and I am personally a little addicted them. The chipotle is considered medium heat rating 5000 - 10,000 on the Scoville Heat Index. You can use these delectables in soups, sauces, stews, dressing, marinades, shoot I've even used the powder in sweet baked goods. Speaking of powders, you can find chipotles in their dried pod form, chipotle powder (which is getting easier to find in many grocery stores) and my favorite form, chipotles in adobo (in a can). The canned variety is usually found in the ethnic aisle of your grocery store in little cans. If you haven't experienced the lovely smokiness of the chipotle, your life is just not complete. Find some, try them and your dishes will be transformed into smokey loveliness!

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.

Vegan MOFO - Day 19 - Gail's Buffalo Chickn Dip

My friend Gail always says she can't cook. She lies like a rug. She has hidden talents that pop out when she thinks you aren't paying attention. Sometimes I think she just tells me that so I'll cook for her (or just to make me feel better)!

Before I shunned the chickies Gail busted out this incredible dip at one of her and John's famous Halloween parties. It tasted like wings in a dip. I have to admit, wings were one of the things that almost made me break down more than once. I love the smell of the hot sauce steaming. I love the way the heat makes my nose run. Ahhhhhh! I no longer crave the fleshy version. This dip will take the edge of when I need a fix.

Tonight it was Monday Night Football. What better time to make something wing-esque? Another dish you want to eat in moderation as it is full of calorie rich ingredients.

Gail's Buffalo Chickn Dip

1/4 cup vegan blue cheese dressing (I made my own, still needs some tweeking, use your fav)
4 oz. toffutti non-hydrogenated cream cheese, softened
2 tablespoons Louisianna hot sauce
1 tablespoon Ta Patio hot sauce
2 oz shredded blue sheeze (vegan blue cheese)
1/2 cup chicken style seitan, chopped small (could sub Butler soy curls rehydrated in chix broth)
1 stalk celery, finely diced

Makes approx 1 1/2 cups

Preheat oven to 325.

In medium size bowl cream together the blue cheese dressing, cream cheese, and hot sauces until smooth. Stir in remaining ingredients until well mixed. Pour into 1 1/2 cup pyrex or other ovenproof dish. Bake for 25 minutes, until hot and just bubbly. Let sit for 10 minutes before serving. This would also work well in a mini crock pot. They usually have only one temperature. Heat in mini crock for 1-2 hours until bubbly and hot. This recipe will double nicely for a larger party.

Blue Cheeze Dressing

Makes approximately one cup

1 cup vegannaise
1/2 teaspoon lemon juice
1/2 teaspoon apple cider vinegar
1/2 teaspoon tahini
1 teaspoon mellow miso
1 tablespoon dried parsley
1 tablespoon blue sheeze (optional)
Black pepper to taste
If you like a thinner dressing, thin with a small amount of unsweetened soy milk

In small bowl mix thoroughly. Best if it can chill for at least an hour.

Hail to the Chief and See ya El Diablo Bush!

Today is a very historical day in history. For the first time I can remember I was actually excited about voting. It feels like real change is coming...good change. OK I'll stop spewing my political joy and get down to the real business of this blog...FOOD.

Tonight I am attending an inauguration celebration. I wanted to bring food that was Obama - esque, but hadn't a clue what to make. I plunked around the internet and read that the Obama's are fans of Rick Bayless. Easy enough. I set out to find a good Bayless recipe. I found quite a few that would be easy enough to veganize. The one that kept catching my attention was his Tequila-Infused Queso Fundido. I have grown to love nooch based "queso" so this is right up my alley. I wanted it to be flavorful and spicy and a little special for such an occasion. I think I may have come up with my favorite queso to date. Give it a try and let me know what you think.

Tequila Scented Queso with Hatch Green Chiles

1 Tablespoon canola oil

1 medium red onion diced small

1 large heirloom tomato diced small

2 hatch green chiles, roasted, peeled, and diced (seeds left intact if you like the heat)

2 Tablespoons of your favorite tequila

1/3 cup nutritional yeast

1/3 cup flour

1/4 teaspoon ancho chile powder

1/2 teaspoon cumin

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1 teaspoon salt

1 cup water

1 Tablespoon Earth Balance or other vegan butter

1/2 cup loosely packed cilantro leaves

Heat oil in saute pan. Add onions and saute until just soft. Add tomatoes and chilies and saute for about 5 more minutes. Deglaze with tequila. Cook down until mixture is slightly sticky. Turn off heat and let cool while preparing the rest of the queso.In a medium sauce pan whisk dry ingredients into water. Turn heat to med-low and cook while whisking frequently. Don't leave the pan unattended or you will end up with a glop of yuk. Once it has thickened turn off heat. Add Earth Balance and stir until melted. Add tomato mixture. Finely chop cilantro and stir into queso.

Serve warm with chips.