Vegan Green Chile Cilantro Sauce Food

VEGAN GREEN CHILE CILANTRO SAUCE

Steps:

• Combine cashews, green chile peppers, hemp milk, jalapeno pepper, and salt in a blender; process until smooth.
• Pour blended mixture into a small bowl; stir in cilantro.

VEGAN GREEN CHILE STEW

Steps:

• Dice onion, celery, and carrots and add to a 6 qt Dutch Oven
• Saute the veggies in a little veg broth until softened
• Add the garlic and spices and mix well
• Add the mushrooms and let them cook down a little
• Dice the tomatoes and add them, and the green chiles to the stew
• Stir well and cook for 1 minute
• Dice the potatoes and add them, and the broth. Mix well.
• Bring the pot to a simmer, lower the heat, and cover
• Simmer until the potatoes are soft, about 30-45 minutes.
• Adjust any seasoning and add cilantro if desired.
• Enjoy one of my most favorite comfort foods from New Mexico!

VEGAN MEXICAN QUINOA BOWL WITH GREEN CHILE CILANTRO SAUCE

Steps:

• Combine cashews, green chile peppers, hemp milk, jalapeno pepper, and salt in a blender; process until smooth.
• Pour cashew mixture into a small bowl; stir in 1 cup cilantro.
• Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
• Divide romaine lettuce among 4 bowls. Top with quinoa, black beans, red bell pepper, and onion. Drizzle cilantro sauce on top. Garnish with remaining 1/4 cup cilantro and chopped avocados.

VEGAN SWEET AND SPICY CHILI SAUCE

Steps:

• Add the vinegar, water, sugar, red pepper flakes, sea salt and garlic to a saucepan and bring to a simmer over medium-low flame. Cook for a few minutes until it starts to thicken. (If doing the ginger version then add it here as well )
• In a small bowl whisk together the tapioca flour + 2 tbsp of water until smooth then add it to the simmering sauce making sure to stir frequently.
• Simmer the sauce another minute or so until thickened to your liking. The sauce will continue to thicken as it cools down so keep that in mind as well. Use a little splash of water to loosen it up a bit if needed.
• Allow to cool off completely before storing in tight lid jars in the refrigerator.

CHICKEN ENCHILADAS WITH GREEN CHILE SAUCE (SALSA VERDE)

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Heat olive oil in a saute pan over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add garlic and heat until fragrant, about 2 minutes. Remove from heat and let cool.
• Combine chicken, onion mixture, cheese blend, cream cheese, salsa verde, olives, cilantro, and jalapenos in a large bowl for the filling. Mix well.
• Melt butter in a saucepan over medium heat. Stir in flour, then chicken broth. Cook until sauce starts to thicken, 6 to 8 minutes. Stir in sour cream and salsa verde; cook until heated through. Spread a spoonful of sauce over the bottoms of two 9x11-inch casserole dishes.
• Wrap a tortilla in a damp paper towel and microwave for about 30 seconds. Fill with the chicken mixture, roll up, and place seam-side down into a baking dish. Repeat with remaining tortillas until each dish holds 8 enchiladas.
• Spoon remaining sauce over the enchiladas. Sprinkle cheese on top.
• Bake in the preheated oven until heated through, about 20 minutes.

VEGAN HATCH GREEN CHILE SAUCE

Steps:

• Saute onion in a few tablespoons of water or broth until softened
• Stir in minced garlic and simmer for 1 minute
• Add spices and simmer until bubbly, then stir in chiles.
• Add broth and simmer. Blend to desired consistency
• Whisk Arrowroot Powder with 2 Tbs cold water to make a slurry. Then stir into sauce to thicken if needed.

VEGETARIAN GREEN CHILI

Steps:

• In a large sauce pan, melt butter or margarine.
• Add garlic and onion and cook until onion is re-hydtrated.
• Add flour and stir to make a roux.
• Add tomatoes, green chili, salt and cilantro.
• Add water (enough to make a nice gravy).
• Simmer for 30 minutes.
• This can also be made in a crock pot.