Easy Vegan Mex & Queso
Hey friends. I can't believe it's already been 2 weeks of #Coronatine ... anyone else feel like days are slow, yet also going by fast? It's all still so surreal.
If you are looking for a new recipe, I make this easy vegan mex & queso dinner weekly and wanted to share because it's super delicious, nutritious & also quick to make.
#yespleaseandthankyou
First up, the 4 ingredient vegan queso. You GUYS!!! This stuff is a cinch to make & SO YUMMY.
INGREDIENTS :
- 1 cup raw unsalted organic cashews
- 3/4 cup organic unsweetened nutmilk of your choice (we love Malk)
- 1 tbps organic lemon juice
- 3/4 cup of your favorite organic salsa
DIRECTIONS:
1. Put everything in a blender & blend away! PS. I like to run the blender a couple of times & it naturally just warms it up making it even more like queso.
Next, up :
INGREDIENTS :
- 1 onion chopped small (or just buy it pre-chopped for added ease).
- 12oz bag of organic frozen cauliflower rice (or regular cauliflower rice works as well -- you just have to saute it a bit longer)
- 16oz canned organic black lentils (I really like the WestBrae kind from Wholefoods)
- 16oz canned organic black beans
- 1/2 cup crushed up raw organic walnuts (you can literally just crumble them in your hands & into the sautee pan)
- 1-2 tbsp organic coconut aminos
- 1-2 tbsp organic lemon juice
ORGANIC SPICES (I just give a couple generous dashes of each) :
- Paprika
- Garlic powder
- Cumin
- Chili pepper
- Celtic Salt
- Cilantro
OR if you don't have these spices on hand, you can use just a little bit of the
Organic Mild Taco Seasoning Mix from Simply Organic (& then save for another time).
DIRECTIONS :
1. Put all of the frozen riced cauliflower, along with the chopped up onions in a sautee pan & sautee on medium heat.
2. As it begins to warm up, slowly add in the coconut aminos & lemon juice.
3. Next, add in the black lentils, crushed walnuts & all the spices. Slightly cover with sautee pan lid to allow all ingredients to simmer.
4. Keep stirring until mixture takes on a softer feel. Serve & enjoy!
ADDITIONAL OPTIONS :
SERVE ON :
- Butterhead lettuce (I really love the Organic Butterhead + Raddiocho one from Trader Joes)
- Siete Grainfree Tortillas (Chickpea or Almond are our favorites)
- Organic Blue Corn Hard Tacos (we like the 365 brand from Wholefoods)
TOPPINGS :
- Avocado
- Green Onions
- Tomatoes
- Organic Shredded Cheese (for the kiddos)
- Salsa
- Red Hot!
Serves a family of 4 with leftovers!
If you are looking for a new recipe, I make this easy vegan mex & queso dinner weekly and wanted to share because it's super delicious, nutritious & also quick to make.
#yespleaseandthankyou
First up, the 4 ingredient vegan queso. You GUYS!!! This stuff is a cinch to make & SO YUMMY.
VEGAN QUESO
INGREDIENTS :
- 1 cup raw unsalted organic cashews
- 3/4 cup organic unsweetened nutmilk of your choice (we love Malk)
- 1 tbps organic lemon juice
- 3/4 cup of your favorite organic salsa
DIRECTIONS:
1. Put everything in a blender & blend away! PS. I like to run the blender a couple of times & it naturally just warms it up making it even more like queso.
Next, up :
VEGAN MEXICAN "MEAT"
INGREDIENTS :
- 1 onion chopped small (or just buy it pre-chopped for added ease).
- 12oz bag of organic frozen cauliflower rice (or regular cauliflower rice works as well -- you just have to saute it a bit longer)
- 16oz canned organic black lentils (I really like the WestBrae kind from Wholefoods)
- 16oz canned organic black beans
- 1/2 cup crushed up raw organic walnuts (you can literally just crumble them in your hands & into the sautee pan)
- 1-2 tbsp organic coconut aminos
- 1-2 tbsp organic lemon juice
ORGANIC SPICES (I just give a couple generous dashes of each) :
- Paprika
- Garlic powder
- Cumin
- Chili pepper
- Celtic Salt
- Cilantro
OR if you don't have these spices on hand, you can use just a little bit of the
Organic Mild Taco Seasoning Mix from Simply Organic (& then save for another time).
DIRECTIONS :
1. Put all of the frozen riced cauliflower, along with the chopped up onions in a sautee pan & sautee on medium heat.
2. As it begins to warm up, slowly add in the coconut aminos & lemon juice.
3. Next, add in the black lentils, crushed walnuts & all the spices. Slightly cover with sautee pan lid to allow all ingredients to simmer.
4. Keep stirring until mixture takes on a softer feel. Serve & enjoy!
ADDITIONAL OPTIONS :
SERVE ON :
- Butterhead lettuce (I really love the Organic Butterhead + Raddiocho one from Trader Joes)
- Siete Grainfree Tortillas (Chickpea or Almond are our favorites)
- Organic Blue Corn Hard Tacos (we like the 365 brand from Wholefoods)
TOPPINGS :
- Avocado
- Green Onions
- Tomatoes
- Organic Shredded Cheese (for the kiddos)
- Salsa
- Red Hot!
Serves a family of 4
with leftovers!
Hope this helps & adds some ease during this crazy time to your kitchen.
xx
Ksen
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xx
Ksen