Salsa Verde

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Salsa Verde

Jill Keb with Plant Life Journey Retreats
If you haven't made this easy and delicious salsa yet, step outside your comfort zone and we promise - you will be proud of yourself just like we were, ha! You can find Tomatillos in many Hispanic or major grocery stores.
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Prep Time 10 minutes
Cook Time 30 minutes
Blending Time 1 minute
Total Time 40 minutes
Course Side Dish, Snack
Cuisine Mexican

Equipment

  • 1 Food Processor or Blender

Ingredients
  

  • 2 lbs. Tomatillos, papery husks removed, rinsed and halved about 16-20 medium Tomatillos
  • 1 large Onion, skin removed and quartered any type of onion you have or like (use 2 if small)
  • 4 cloves Garlic, cut close to the root end but leave the skins on you will remove the skin after baking
  • 1 Lime, juiced
  • 1/2 cup Cilantro, rinsed and big stems removed

Instructions
 

  • Line a large baking pan with parchment and set oven to 375 degrees
  • Prepare Tomatillos by slipping the skins off, rinsing and slicing in half, place on baking sheet
  • Cut onion and place on baking sheet
  • Slice large tip off the garlic cloves, leaving skins on and place on baking sheet
  • Bake veggies in oven for 25 minutes or until light browning occurs
  • Carefully remove garlic from skins, discard skins. Add all baked veggies to a food processor or blender
  • Add lime juice, cilantro and salt/pepper to taste and pulse/blend to chunky or smooth. Taste and adjust salt if needed. Store in refrigerator up to 2 weeks or freeze.
Keyword Salsa, Salsa Verde, Tomatillo

Easy Ricotta ‘Cheese’

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Easy Ricotta 'Cheese'

Jill Keb with Plant Life Journey Retreats
There are endless uses for this quick cheese! Spread on baguettes, stir into curries or chilis, sweeten and serve with fruit, etc...
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Prep Time 5 minutes
Soaking Time 1 day
Total Time 1 day 5 minutes
Course Appetizer, Side Dish
Cuisine American, Italian
Servings 8

Equipment

  • 1 High speed Blender or food processor

Ingredients
  

  • 2 cups cashews, soaked in water overnight or for 8 hours
  • 1 tsp salt
  • 1 Tbsp lemon juice
  • 1 tsp ume plum vinegar optional
  • 1/2 cup water

Instructions
 

  • Drain cashews. Blend and pulse remaining ingredients only until the mixture looks like a thick oatmeal (will thicken further in fridge)
  • Serve as desired or store in a covered container and enjoy within 2 weeks

Notes

Keyword cheese, dairy-free, vegan

Cauliflower Cheesy Sauce

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Cauliflower Cheesy Sauce

Cauliflower Cheesy Sauce - 2

Cauliflower Cheesy Sauce

Cauliflower Cheesy Sauce

Cauliflower Cheesy Sauce

Forks Over Knives
I love the many, many, many ways to make a cheesy sauce! Using cooked cauliflower can lend a buttery result in my opinion. Comfort food can be ooooh so Healthy AND Comforting! What do you think?
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Prep Time 10 minutes
Cook Time 25 minutes
Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Blender

Ingredients
  

  • 1 head cauliflower, trimmed and chopped
  • 1 cup potato, peeled & chopped @ 1 large potato, any variety
  • 1/2 cup unsweetened plant milk of choice
  • 1/4 cup nooch aka. nutritional yeast
  • 2 cloves garlic, peeled and crushed open
  • 2 tsp white wine vinegar
  • 1 tsp miso paste
  • 1 tsp onion powder
  • 1/4 tsp tumeric

Instructions
 

  • In a large saucepan cover the cauliflower & potato with water. Cook until well done @ 25 minutes
  • Drain, but SAVE the cooking liquid
  • Blend the cooked veggies with the remaining ingredients adding small amounts of cooking liquid as needed to reach desired consistency
  • Add salt & pepper to taste. Sauce will thicken as it cools

Video

Keyword cauliflower, cheese, nooch, vegan