33521 spicy mexican vegan raw Recipes

corn kernels (fresh or previously frozen), tomatoes, chopped, avocados, ripe and chopped, celery ribs, diced, bell pepper, sliced (any colour but green), sprouted lentils (or sub black beans), fresh cilantro, chopped (or sub parsley), green onions, sliced, fresh lime juice (about 1-1 1/2 limes), extra-virgin olive oil, flax seed oil, tamari (1 1/2-2 tbsp to taste), agave nectar (or other liquid sweetener), garlic, minced, ground cumin, fresh chili, minced (or sub 1/2 - 1 tsp chili powder)

fat-free refried beans (these are always vegan), oil, onion, coarsely chopped, green pepper, coarsely chopped, frozen corn, carrot, peeled and shredded, picante sauce (spicy or mild to your taste ) or 1/8 cup salsa (spicy or mild to your taste), breadcrumbs, flour, black pepper , to taste, salt, chili powder, cumin, sliced black olives (optional), hot sauce , a few drops per burger (optional)

chopped romaine lettuce, shredded cheddar and monterey cheese blend, pinto beans, drained, black beans, rinsed and drained, tomatoes, chopped, spicy corn chips, catalina salad dressing

red onion, sliced, red onion, chopped, garlic clove, minced, salt, bacon grease, rotel diced tomatoes (mexican ), chicken broth, chili powder, cumin, instant rice

raw cashews , soaked in filtered water for 4 hours (or more), young coconut meat, filtered water , as needed, agave nectar (preferably raw !), coconut butter or 1/4 cup expeller pressed coconut oil, vanilla extract, vanilla bean , seeds of (or double your vanilla extract), sea salt

raw hazelnuts, pure vanilla extract, raw cacao powder, maple syrup, salt, coconut oil, almond milk

spicy mexican ranch, fat tbsp of cream cheese, fat tbsp sour cream, butter milk, a few dashes favorite hot sauce (i love chippolte-not as hot), lime juice and the zest of whole lime, cumin, dryed cayanne pepper, chopped cilantro and parsley

sliced fresh avocado, sliced green zucchini, sliced yellow zucchini, sliced mushroom, red bell pepper cut in julienne, green bell pepper cut in julienne, shredded sweet carrot, kernel corn, cubed mild mexican cheese ( i.e similar to mozzarella ), chopped fresh cilantro, sliced mild variety of mexican red chili pepper, beef broth ( season spicy with : salt, pepper, chili powder to taste )

spicy refried beans, ripe avocados, mayonnaise (1/4 cup +/- depending on amount of avocado), sour cream, taco seasoning, green onions chopped (use entire onion minus the ends), tomatoes chopped, shredded cheese (i use a bag of the pre-shredded 4 cheese mexican)

black beans, drained and rinsed, green pepper, onion, stir fry vegetables , can be used instead of green pepper and onion, thawed, garlic cloves, peeled, eggs or 1/4-3/8 cup egg beaters egg substitute, ground flax seed (for vegan egg substitute, simmered in 3 tbsp water. stir together until thick and gelatinous.), chili powder, cumin, hot sauce (can use chili pepper paste, huy fong sambal oelek), breadcrumbs or 1/2 cup rolled oats, add additional 1/2 cup cooked brown rice , if needed

chicken breasts (2 large or 3 small boneless, skinless cut in 1/2-inch pieces), onion, chopped fine, green pepper, chopped fine, chili beans (i used spicy, drain, don tsp rinse), black beans (drain and rinse), white corn (i used frozen, but a can will work just fine, yellow corn will work ok too), red enchilada sauce , i used old el paso, sour cream, salsa (i used hot for some spice, but medium will be just fine), old el paso taco seasoning mix, monterey jack pepper cheese, water, dried parsley, olive oil to saute chicken and vegetables, chopped olive, monterey jack pepper cheese, sour cream

chopped fresh cilantro and green onion for garnish, optional, chopped roasted red peppers , optional, cornstarch, freshly squeezed lime juice, garlic, halved, grated gruyere, grated monterey jack, mexican beer, seeded and minced jalapenos or chipotle chiles in adobo sauce, cube crusty bread , tortilla chips, cooked shrimp, jicama sticks

raw cashews, lemon juice, nutritional yeast, vegan mayonnaise (preferably vegenaise), vegan cream cheese, vegan cheese (preferably vegan gourmet cheddar), apple cider vinegar, pimientos, drained, pepper

unbleached flour, non-aluminum baking powder, sea salt, potato (white puree), vegan margarine (vegan), raw sugar, vanilla, lemon extract, soymilk (plain at room temperature ), vegan vanilla pudding mix (i used dr. oetker cooked style), water, vegan margarine (melted ), unsweetened cocoa, water (hot ), sugar, vanilla

raw cashews, vegan maple syrup, ground cinnamon, non-hydrogenated vegan margarine, salt, pam cooking spray or vegan cooking spray

raw macadamia nuts, raw cashews, pitted medjool dates, dried coconut, coconut oil, melted (gently warmed), lime juice, raw agave nectar, sun dried vanilla bean, mixed berries , such as blueberries and raspberries

raw spinach, head fresh garlic, walnuts (optional), olive oil, italian eggplants, cubed into 1cm squares, salt, green olives, pitted, sun-dried tomatoes packed in oil, tomato paste, olive oil, onions, chopped, dark mushrooms , like shitake mushrooms or 1 1/2 lbs portabella mushrooms, garlic cloves, sliced, olive oil, no-boil lasagna noodles, sharp cheddar cheese (optional, for non-vegans) or 1/2 lb gorgonzola (optional, for non-vegans)

raw cashews, dried blueberries, brown rice syrup, coarse sea salt, coconut oil, melted (divided ), vegan cocoa powder, divided (ghiradelli brand recommended), raw agave syrup, divided