Tag: spicy

Mexican Hot Chocolate Cookies

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Vegan Mexican Hot Chocolate Cookies

mexicanHOTchococlate

1 2/3 cup all-purpose flour
1/2 cup cocoa powder
1 teaspoon cayenne pepper
1 Tablespoon cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup canola oil
1/4 cup pure maple syrup
1 cup granulated sugar
2 teaspoons vanilla extract
3 tablespoons almond milk

For the sugar topping:

1/3 cup granulated sugar
1 teaspoon cinnamon

Preheat the oven to 350 degrees Fahrenheit.

In a large bowl, sift flour, cocoa, cayenne, cinnamon, baking soda and salt. In a separate medium bowl, whisk canola oil, maple syrup, vanilla, milk, and sugar until fully incorporated.

Slowly add the dry ingredients to the wets, mixing continuously. The batter will be thick

Using cookie scoop or palm of your hands create balls 2 Tbs of dough and flatten into disks, place on cookie sheet, and cover one side with the sugar-cinnamon dusting.

Bake for about 12 minutes.

Makes 15-20 cookies, depending how big you want them.

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Mexican Pizza

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Last night was game night at our place…they ordered pizza, meat pizza.
It was a toss up for me what I felt like. I was half in the mood for pizza but I’m always craving Mexican.   So the only real solution was to create a Mexican Pizza!

mexicanpizza
1 dough (I love the vegan dough Trader Joe’s has in fridge section)
1 clove garlic, minced +1 Tbs olive oil (to create a paste)
½ cup, sliced mushrooms
½ onion , thinly sliced
1 cup mixed bell pepper
½ cup corn
1/2 cup black beans
1 tsp chili powder
1/2 tsp paprika
Salt & Pepper to taste

Preheat oven to 350 degrees

Let dough rise, using extra flour if needed.
Heat olive oil in a pan, stove top- on medium heat. Sauté onions and bell peppers with spices.
Once dough is ready, press into shape of pizza you want to create on pizza stone or baking pan. (Keep in mind the thinner the dough to less bake time)
Spread garlic evenly on the pizza dough
Layer onions, bell peppers, and mushrooms
Top with corn and black beans
Bake 30-45 minutes, until top is slightly toasted.
Slice and Enjoy.

Spicy Cauliflower Taco

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spicycauliTACO
6-8 Corn tortillas
Cabbage- shredded
tomatoes-diced
lime-optional

for “meat”:

1 head of cauliflower
1 Tbs olive oil
1 tsp smoked paprika
1 tsp chili powder
1 tsp garlic
½ tsp salt

sauce:
1/3 cup vegananese + 1 tsp plain almond milk
1/8 tsp garlic
1 tsp dill

For “cauli-meat”:
Preheat oven to 450 degrees.
Cut cauliflower into 1 inch or smaller florets. Toss in bowl with olive oil and spiced.
Spread in a single layer on baking sheet.

Bake 20-25 minutes until slightly browned, stirring halfway through

Now it’s time to create your taco! I like to toast my tortilla on the skillet with a dash of coconut oil. Layer on the cabbage, tomatoes, cauliflower, drizzle on the sauce and a bit of fresh lime juice.
 

Spicy Roasted Chickpeas

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spicychickpeas2 cans chickpeas, drained and rinsed
3 Tbs Extra Virgin Olive Oil
1 Tbs cayenne pepper
1 tsp chili powder
1 tsp paprika
pepper and sea salt, to taste

Heat oven to 400 degrees.
Line a baking pan with tin foil.
Toss peas in bowl with olive oil, ensuring all are coated evenly.
Sprinkle on spices and continue to toss or stir to make sure all the chick peas will be perfectly seasoned.
Spread pea in one layer on baking sheet.
Bake 30-40 minutes, until dry and crispy.  Allow to cool before storing in an air tight container.

Sweet and Spicy Quinoa Hash

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Sweet and Spicy Quinoa Hash
sweetandspciyhash2

Ingredients:
2 sweet potatoes, peeled and cut into cubes
3 stalks of kale, chopped
1 clove garlic, minced
1 tsp coconut oil
1 cup cooked quinoa
pinch of red pepper flakes

In a skillet over medium heat, warm 1 tsp of coconut oil.  Add a pinch of red pepper flakes and sweet potato, then sauté for 5 minutes.  Stir in kale and garlic, and a pinch of salt.  Saute until kale has wilted, about 3 minutes.  Add cooked quinoa and cook through.

(original recipe from Women’s Health, May 2013)