Tag

Tex-Mex

Hey y’all! I’ve been all over Dallas in January, teaching workshops on healthy eating.  It’s been such a blast to talk to and learn from so many amazing women. Amy Johnson of Mrs. Plant in Texas and I got together and started a PlantPure Nation Pod in Frisco, Texas. At our first meeting, we taught members how to make green smoothies and mason jar salads.

PlantPure Nation Workshop | SPIRITPLATEPlantPure Nation Workshop | SPIRITPLATEPlantPure Nation Workshop | SPIRITPLATEThen I helped Amy with a Batch Cooking class where she taught how to prep a variety of ingredients and snacks to have on hand during a busy week. One of the recipes she showcased was this amazing queso (more on this later).

I also did a women’s health workshop with a local congregation and taught how to make three calcium-rich dishes for bone health: black bean soup, tofu scramble, and an asian rainbow salad – all oil-free and delicious! 

Everyone loved the food and the kids were asking for seconds of the salad! I feel so blessed to be able to share my love and passion for healthy eating. And moreover I LOVE when the participants go on to make what I’ve taught:

Mason Jar Salads | SPIRITPLATE

How beautiful is that?!

Okay, but now January is over.  Let’s be honest, we’re done fooling ourselves with our “resolutions”. Now, we can get back to REAL food…like nachos

Loaded Nachos with Cashew Queso | SPIRITPLATESí señor! This weekend is the Superbowl and there is no room for the word “diet,” AM I RIGHT?! I want my nachos crunchy, drippy, and extra spicy: fully-loaded with all the mouth-blazing jalapeños I can get!

WFPB Vegan Loaded Nachos | SPIRITPLATE

Well, good thing Amy taught me how to make her amazing queso. It’s so quick and easy – just toss everything in a blender, then heat. It’s cheesy and full of that bold Tex-Mex flavor that I simply adore. And can I let you in on a secret? Aly’s dad LOVES it! Any time he hears the word “vegan,” he makes a face. “That’s not real food,” he’ll say. But there’s three dishes of mine he can’t get enough of: my chocolate chip cookies, my kale avocado salad, and these nachos

WFPB Vegan Loaded Nachos | SPIRITPLATEAlright so you know I was kidding about the diet thing right? C’mon, you know I’m not gonna let you off that easy! If you’re having nachos, they better be the most colorful nachos you’ve ever seen. Get in them greens, some blue corn tortilla chips, and red cabbage for extra crunch. Be creative and lose the guilt with these loaded nachos, perfect for your Superbowl party!

Get Mrs. Plant’s Incredible Queso Recipe HERE

Game Day Loaded Nachos
Serves 4
Print
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
674 calories
83 g
0 g
34 g
11 g
4 g
324 g
302 g
4 g
0 g
28 g
Nutrition Facts
Serving Size
324g
Servings
4
Amount Per Serving
Calories 674
Calories from Fat 303
% Daily Value *
Total Fat 34g
53%
Saturated Fat 4g
19%
Trans Fat 0g
Polyunsaturated Fat 12g
Monounsaturated Fat 16g
Cholesterol 0mg
0%
Sodium 302mg
13%
Total Carbohydrates 83g
28%
Dietary Fiber 11g
44%
Sugars 4g
Protein 11g
Vitamin A
25%
Vitamin C
41%
Calcium
23%
Iron
20%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the beans
  1. 1 can black beans
  2. 1 chipotle pepper in adobo sauce, sliced*
  3. 1 clove garlic, minced
  4. 1 tbsp onion, diced
  5. 1 tsp cumin
  6. 1 cup water
  7. salt, to taste
For the nachos
  1. 1 recipe chipotle black beans (above)
  2. 1 recipe Mrs. Plant Queso (above)
  3. 2 tomatoes, diced
  4. 2 green onions, sliced
  5. 1/2 cup red cabbage, shredded
  6. 1/4 cup pickled jalapeños
  7. 4-6 sprigs cilantro, chopped
  8. 1 avocado, diced
  9. 1 16-oz bag organic blue corn tortilla chips**
  10. Tapatio hot sauce, to taste
For the beans
  1. Drain and rinse beans. (You can reserve the liquid aquafaba for another recipe.) Add to a small pot over medium high heat.
  2. Add all bean ingredients except for water. Let cook until fragrant, then add water and use an immersion blender to roughly blend beans.
  3. Stir and let heat through until the edges bubble. Remove from heat.
For the nachos
  1. Spread out chips on a 9 x 12 oven-safe tray. Place tray in oven and THEN preheat the oven to 350F. When the oven reaches 350F, turn the oven off and remove tray of chips.
  2. Now's the fun part - assembling the nachos: First drizzle the hot bean mixture evenly over the chips. Then the warm queso.
  3. Next add the remaining ingredients in the following order: tomatoes, cabbage, green onions, jalapeños, avocado, and cilantro.
  4. Lastly add a few shakes of Tapatio hot sauce over the whole tray. Serve immediately!
Notes
  1. * - You can find this in a can in the Latin Foods section at any supermarket.
  2. ** - Use baked tortilla chips, rather than fried for a oil-free dish.
beta
calories
674
fat
34g
protein
11g
carbs
83g
more
SPIRITPLATE http://spiritplate.com/

Oh happy, happy spring! How I love thee! Is anyone else psyched by this beautiful warm weather?! How about these lovely thunderstorms we’ve been having in Dallas? It’s my absolute favorite weather of all time. When I was a kid (okay, maybe more recently, lolz) I’d get super hyper anytime I’d see a storm was coming on the forecast. Then as soon as it struck, you’d find me outside dancing in the rain. Nothing like a lightning-filled thunderstorm to leave you feeling awestruck by the beauty of this world. Like seriously. #realtalk Well, here’s a quick and hearty recipe that’s like a bolt of lighting for your tastebuds! It’s got that particular heat that has you dreaming of margaritas and the beach. Oh, baby.  Vegan Spicy Tortilla Soup | SPIRITPLATEOn the Aly Scale of Tasty Food, it got a rating of “Hmm. It’s good. Like whenever I order it at restaurants it’s not as flavorful.” That’s pretty much Aly-speak for “HOLYCRAPIT’SSOGOODITMAKESMEWANNADANCE!!!!!” Vegan Spicy Tortilla Soup | SPIRITPLATE I must add: you shouldn’t take the title of “Spicy Tortilla Soup” lightly. We’re Indian and we live in Texas. We thrive on the heat. We ain’t about to go nowheres without some hot sauce in our purses, y’all. That ain’t livin’!  Vegan Spicy Tortilla Soup | SPIRITPLATE Mmmmm, don’t that just look divine?!  RECAP: Hard-to-please-husband-approved? Check. Spicy enough to make you cry tears of joy? Check. Perfect for this weather? Double check. Are ya gonna make this TODAY?! CHECKYEAH! #spicytortillasouplife

Spicy Tortilla Soup
Serves 2
An incredibly flavorful and hearty soup, great year-round!
Print
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
440 calories
68 g
0 g
14 g
18 g
2 g
916 g
2558 g
20 g
0 g
11 g
Nutrition Facts
Serving Size
916g
Servings
2
Amount Per Serving
Calories 440
Calories from Fat 125
% Daily Value *
Total Fat 14g
22%
Saturated Fat 2g
12%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Cholesterol 0mg
0%
Sodium 2558mg
107%
Total Carbohydrates 68g
23%
Dietary Fiber 21g
85%
Sugars 20g
Protein 18g
Vitamin A
109%
Vitamin C
113%
Calcium
17%
Iron
39%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 tsp olive oil, divided
  2. 1/2 white onion, chopped
  3. 3 vine tomatoes, chopped
  4. 1 tsp garlic paste
  5. 1-2 cups pre-cooked beans (black, navy, cannellini, or kidney)*
  6. 1 cup fresh tomato or tomatillo salsa
  7. 3 sprigs fresh cilantro leaves OR 1 1/2 Tbsp dried cilantro leaves
  8. 10-12 slices of pickled jalapeños
  9. 1 Not Chik'n bouillon cube
  10. 2 cups boiling water
  11. 1/2 cup Sour Supreme or other vegan sour cream
  12. 2 tbsp Cholula hot sauce
  13. juice of a 1/4 to 1/2 lemon or lime
  14. 1 tsp paprika
  15. 1 Tbsp cajun seasoning
  16. 2 Tbsp ground cumin
  17. 1 Tbsp ground coriander seed
  18. 1/2 tsp red pepper flakes
  19. salt and pepper to taste
  20. handful crushed tortilla chips of choice
Instructions
  1. In a deep pot, place diced tomatoes, salsa, fresh or dried cilantro, cholula, and a pinch of salt.** Let cook on medium-high-heat for ten minutes, stirring occasionally. You want the tomatoes to break down completely and for most of the water that is released to evaporate, without burning them.
  2. In a non-stick pan, heat up another teaspoon of oil on medium-high heat. Add the onions, garlic paste and all your dried seasoning. Saute until onions are translucent and and the garlic fragrant. Turn off heat and add to tomato mixture.
  3. Add the jalapeños and beans to the tomato pot and stir.
  4. Whilst the tomato mixture is simmering, add a bit of hot water to the bouillon cube to mash it up. Add the remaining two cups of boiling water to the cube, stirring until completely dissolved.
  5. Add the resulting broth to the tomato mixture and stir to incorporate.
  6. Allow to simmer for a few minutes before stirring in sour cream and lemon or lime juice.
  7. Taste and adjust spices to your liking.
  8. After sour cream is incorporated, let simmer on low for a few minutes to heat through.
  9. Serve piping hot, garnished with fresh cilantro and crushed tortilla chips on top!
Notes
  1. *I used 1 cup of navy beans as that is what I had on hand. For a more filling soup, add up to two cups of beans and add water accordingly to get the right thickness for the soup. I think any of the listed beans would work beautifully in this soup!
  2. **The salt here is not to season the tomatoes, but rather to help release all their moisture. If you are trying to keep this dish low on sodium, you can omit adding any other salt as well as ensuring that your seasoning mixes do not have any added salt.
  3. If you're not a fan of spicy foods, substitute the hot sauce and jalapeños with 1 Tbsp vinegar to get the right acidity for this dish. You can also omit the cajun seasoning and pepper, substituting with more lemon juice and paprika.
beta
calories
440
fat
14g
protein
18g
carbs
68g
more
SPIRITPLATE http://spiritplate.com/
I highly recommend Way Better Snacks’ Naked Blues No Salt Sprouted Tortilla Chips. Just check out what amazing ingredients they use and you’ll be – yup! – amazed.  Peace and joy,  N