Yum Sauces - Tex Mex and Pesto and Original Mmmm

Tex Mex

(1.5 c)
1/4 c garbanzo beans
1/4 c sliced almonds
1/8 c coconut oil
1/8 c veg oil
1/4 c water
1/4 c nutritional yeast
1/4 tea salt
 2 cloves garlic
1/4 c fresh cilantro
1 tbspn lime juice or apple cider vinegar
1/4 tea chili
1 tablespoon diced jalepeno

Blend until smooth. Store in the fridge.

Pesto Mmmm Sauce

(1.5 c)
1 bunch basil (~2 c packed leaves)
1/4 c EVOO
1/3 toasted walnuts
1/3 c water
1/4 chickpeas rinsed and drained
1 tablespoon garlic, minced
1.5 tablespoons lemon juice
1/3 c nutritional yeast
Salt and pepper to taste

Blend until smooth. Add salt and pepper to taste. Store in the fridge.

Original Mmmm

(1.5 c)
1/4 c EVOO
1/4 c raw almonds
1/3 c water
1/4 c chickpeas, rinsed and drained
1/4 c nutritional yeast
2.5 tablespoons lemon juice
1 tea garlic, minced
1/4 tea salt
3/4 tea curry powder
1/2 tea dried oregano
1/2 tea dried cilantro

Add ingredients through chickpeas. Blend and then add other ingredients until smooth

Nacho mmmm saurce

2/3 c salsa
1/3 c water
1/4 raw almond
1/4 c cooked chickpeas, drained and rinsed
1/4 c nutritional yeast
2 tablespoons lemon juice
1 tea minced garlic
1/4 tea salt
1 tea chili powder
1 tea cumin
1 tea dried cilantro

Combine into a blender and blend until smooth. Pour into a bowl. Cover and refrigerate until serving.

chickpea curry

2 tablespoons vegetable oil
1 large onion, chopped
Kosher salt and freshly ground black pepper
2 teaspoons curry powder
2 cloves garlic, chopped
1 cup vegetable stock
Two 15-ounce cans chickpeas, drained and rinsed
One 13.5-ounce can coconut milk
1 to 2 tablespoons honey
1 to 2 tablespoons sriracha sauce

Heat the oil in a medium skillet over medium-low heat. Add the onions, season with salt and pepper and cook until the onions are dark brown and caramelized, about 10 minutes. Stir in the curry powder and garlic and cook for 30 seconds. Pour in the vegetable stock and stir to scrape up all the brown bits in the pan. Add the chickpeas, coconut milk, honey and a squirt of sriracha. Bring to a boil, reduce the heat and simmer for 10 minutes. Taste and adjust the seasoning.

Caprese Dip, also known as the bomb

1 cup light sour cream
1/2 teaspoon mustard powder
1 teaspoon dried thyme
1 teaspoon herbs of provance
8 ounces shredded mozzarella cheese (about 2 cups)
8 ounces shredded Monterey Jack cheese (about 2 cups)
1 cup basil leaves, chopped
1 cup diced roma tomatoes
Extra basil leaves
2 baguettes, sliced

1. Heat oven to 350 degrees

2. Stir sour cream, mustard powder, herbs, and thyme in a large bowl

3. Add cheese and cup chopped basil

4. Spread mixture into small pan or pie dish

5. sprinkle diced tomatoes on top of mixture

6. Bake for 10 to 15 minutes or until cheese has melted and is bubbling.

7. While the dip is in the oven, slice bread and place on baking dish

8. slightly drizzle or spray bread with olive oil

9. Slide into the oven and bake 6 to 8 minutes until toasted.

10. After cheese is melted and bubbly, switch to broil and let it get extra crispy for about 5 minutes

11. Serve warm with toasted bread.

12. Fight the urge to make it all over again immediately