Chili cheese sauce

1 recipe coconut milk cheddar cheese
1 green Chile
1/2 onion
4 mushrooms
2 tsp chili powder
1 tsp cumin
Dash paprika
1/2 tsp salt
Water to thin

Green enchilada sauce green Chile verde

2 lbs tomatillos, husked and rinsed
1 medium onion, peeled and quartered
4 cloves garlic, peeled and smashed
2-4 hatch chiles, roasted and peeled or 1 fresh jalapeño, stemmed
1/3 cup loosely packed cilantro leaves
1 tsp salt

Preheat oven to 450. Place tomatillos, onion and garlic on an oiled baking sheet. If using jalapeño, add it to the tray as well.

Roast veggies for 20 minutes, flipping half way through. Transfer roasted veggies and roasted chilies and any remaining juice from the tray to a blender. Blend until almost smooth. Add cilantro and salt and pulse a couple more times until well mixed.

Red enchilada sauce

8 oz can tomato sauce
1.5 tbsp chili powder
1/4 tsp ground cumin
1/4 tsp onion powder
1/4 tsp garlic powder
1/8 tsp ground pepper
2 tbsp cornstarch

Whisk all ingredients together in a saucepan and slowly add 1 1/2 cups cold water. Cook over medium heat, stirring continuously until thickened.

Mushroom gravy

1 onion, diced
8 oz mushrooms, diced
3 cloves garlic
2 cups Veg broth
1 tsp dried thyme
1/2 tsp dried rosemary
1 tbsp nutritional yeast
1 tbsp soy sauce
2 tbsp flour
1/4 cup nondairy milk

Saute onions, add mushroom and garlic. Once softened, add broth herbs, yeast and soy sauce. In a bowl, whisk milk and flour until smooth. Pour into saucepan and stir well. Simmer until thickened. Use a stick blender to blend until smooth.

Fried Mushroom Tacos

1 cup flour
1/2 cup cornstarch
1 tsp baking soda
Paprika
Ground mustard
Salt
Pepper

Panko breadcrumbs

16 oz mushrooms
Oil
Lettuce
Tomato
Onion
Cilantro
Ranch
Taco shells

Beefless Stew

2 c crimini mushrooms
5 cloves garlic
2 c or 1 onion
1.5 c carrots
1.5 c or 3 stalks celery
1-2 sweet potato or 4 c butternut sq
5 c potatoes 
1 tsp rosemary, fresh
1 tsp basil, dried
1 tsp oregano, dried
5 cups water
1 tbsp red wine vinegar 
2 tbsp veggie broth powder
3 tbsp tomato paste
Salt and Pepper to taste

Chop all the veggies. Add onion, celery and carrots to a pot and heat over medium for about 7-8 minutes or until onion starts to brown.

Add mushrooms and garlic and continue to cook for another 5 minutes.

Pour in water, potatoes and spices. Bring to a boil, then reduce heat to a low boil, cover and cook until potatoes are tender, or about 10-15 minutes.

Remove 2 cups of the broth and veggies and place into a blender. Blend until smooth, then stir back into the stew to thicken. Serve warm.

Jen's Chipotle Ranch

Mayo:
1 cup light tasting oil
1 tbsp vinegar or lemon juice
1 tsp yellow mustard
1/2 tsp salt
3 tbsp aquafaba

Chipotle seasonings:
1/3 cup onion
3-4 garlic cloves
1/2 cup coconut milk
1 tsp paprika
1 tsp Chipotle powder
1/4 tsp dried dill
1/4 of a lime, juiced
1/4 tsp black salt (optional)

Place mayo ingredients in a tall glass or other container. Using a stick blender, blend from the bottom and slowly raise the blender upwards until all ingredients are emulsified and incorporated.

Next, add all the Chipotle ingredients and blend until smooth. Store in the refrigerator. The dressing will thicken in the fridge, so add more coconut milk or water if needed, to get a thinner consistency.

Lentil Spaghetti Sauce

1 lb crimini mushrooms, diced
1 med onion, diced
1/2 cup breadcrumbs
1/2 cup quick cook oats
4-6 cloves garlic
1 can lentils
1 lg can crushed tomatoes
1 sm can tomato sauce
Fresh basil
Salt and Pepper

Chop up mushrooms and onion and add to a skillet over medium heat. Cook until softened and onion is translucent. Add in garlic, oats, breadcrumbs and lentils. Cook for another minute or two. Mix in tomatoes and basil, then season with salt and pepper to taste. Simmer for about 10 minutes. Serve warm.

Veggie Quesadillas

Yellow Squash
Zucchini
Red Onion
Red/Green Bell Peppers
Mushrooms
Spinach
Fajita spices

Pesto
Pico de gallo
Tortillas
Ranch/chipotle ranch/sour cream/guac

Slice desired vegetables and mix together with fajita spices. In a skillet, saute yellow squash, zucchini, red onion, bell peppers, mushrooms and spinach. Set aside.

Spread pesto on one side of tortilla. Fill tortillas with veggie mix and pico de gallo, then fold in half. Crisp tortilla in skillet. Serve with Vegan sour cream, Ranch or Chipotle Ranch dressing, or guacamole.

Veggie Taquitos

1 can chickpeas, rinsed
Taco recipe
Tortillas
Avocado
Pico de gallo
Cheese

Pulse chickpeas in the food processor a few times. Make taco beef recipe and replace beef with diced chickpeas.

Place tortillas on a plate. Spread a strip of mashed avocado on the tortilla. Top with Pico and chickpeas, then add a little cheese. Roll them up and fry in pan.

Veggie Pizza Stromboli

1 dough (homemade calzone or bought)
1 tbsp oil
1/2 red onion, thinly sliced
1-2 bell peppers, assorted colors, thinly sliced
2 handfuls mushrooms, coarsely chopped
1 small can crushed tomatoes
2 tbsp garlic powder
1/4 tsp red pepper flakes
1/2 tsp oregano
2 large handfuls spinach
Salt and pepper to taste
1 cup Shredded cheese (cheddar, Monterey jack mix)
1/2 cup parmesan cheese
1 tbsp oil or 1 egg, whisked

Preheat oven to 375.
In a pan over medium heat, saute onion, peppers and mushrooms until slightly softened. Add in tomatoes, garlic, red pepper flakes, oregano and spinach. Salt and pepper to taste. Remove from heat.

Lay your dough on a greased baking sheet. Cut slits on two long sides, about 2 inches in from edge. Spread veggie mixture down the middle. Top with cheeses. Start crossing the strips of dough over the top and close the ends. Brush top with oil or whisked egg. Bake.

Jerk Chicken

8 Chicken Thighs (with bone)
2 Green Onions
1 tbsp. Jamaican Pepper (all-spice berries or pimento)
1 tbsp. Peppercorns
1 tbsp. Chili Flakes
1 thumb-sized piece of fresh Ginger
1 Scotch Bonnet (or Habanero)
1 large Garlic Clove
1 tbsp. Light Brown Sugar or Coconut Sugar (or add 1 more tbsp honey)
2 tbsp. Honey
1 tbsp. Soy Sauce or Coconut Aminos
1 tbsp. Coarse Sea Salt
1 tbsp. dried Thyme
4 tbsp. Oil
lime wedges

Combine all-spice berries, peppercorns, and chili flakes, and grind up with a pestle and mortar. Add the salt and continue to grind into a fine seasoning. Grate in the ginger and add the thyme. Add coarsely chopped habanero and garlic, then grind until it is almost a puree. Next, add the brown sugar, soy sauce, honey and oil, and mix together well. Finely chop the green onion and add to the marinade.

Cover the chicken with marinade in a bowl or plastic bag, let sit for a couple hours or overnight.

Grill the chicken about 10-12 minutes on each side, until juices run clear. Serve chicken with lime wedges that can be squeezed all over the chicken for freshness.

Cream of Chicken Soup

1 ½ cups Chicken Broth
½ tsp. Poultry Seasoning
¼ tsp. Onion Powder
¼ tsp. Garlic Powder
1/8 tsp. Black Pepper
Salt to taste
¼ tsp. Parsley
dash of Paprika
¼ tsp. Sage (optional)
¼ tsp. Thyme (optional)
1 ½ cups Milk or Coconut Milk
¾ cup Flour or Potato Starch

Stir together chicken broth and seasonings with ½ cup of milk. Bring to a boil.

Meanwhile, stir the remaining 1 cup of milk and the flour together in a separate bowl. Slowly drizzle the flour/milk mixture into the hot broth, stirring as you pour. Whisk briskly, until the mixture thickens and boils.

Remove from heat and let cool. Pour into an airtight container if you won’t be using it immediately. Can also freeze for later. 

Fajita Chicken

2-4 Chicken Breasts

Fajita Paste:

1 tsp. Chili Powder (or 2 if no other kind)
1 tsp. Ancho Chili Powder
1 tsp. Salt
1 tsp. Smoked Paprika
1 tsp. Honey
½ tsp. Onion Powder
¼ tsp. Garlic Powder
¼ tsp. Cumin
¼ tsp. Cayenne Pepper
1 tsp. Olive Oil

2 Bell Peppers (1 of each color)
1 Onion

 In a large bowl, mix together the fajita paste ingredients. Chop up chicken into large chunks and add to bowl, mixing to coat pieces well. 

Heat a skillet on medium-high for 1-2 minutes. Add 1 tbsp. oil and let heat for another minute. Add chicken and cook through. Chop coarsely.

Cook peppers and onion while meat is sitting. Add more oil if necessary and add vegetables. Sear on one side for 1 minute before stirring, then stir every 90 seconds. Cook for 5-6 minutes total.

Serve immediately with desired toppings: sauteed vegetables, salsa, pico de gallo, shredded cheese, sour cream, guacamole. Serve in a bowl or wrapped in warm tortillas.

Steak Fajita Bowl

1 ½ - 2 lb. Flank Steak (or other meat)

Marinade:

¼ cup Lime Juice
1/3 cup Water
2 tbsp. Olive Oil
4 Cloves Garlic, crushed
2 tsp. Soy Sauce
1 tsp. Salt
½ tsp. Liquid Smoke
½ tsp. Cayenne Pepper
½ tsp. Black Pepper

Mix together the lime juice, water, olive oil, garlic, soy sauce, salt, and liquid smoke flavoring. Stir in cayenne and black pepper. Place steak in marinade in a large bowl or plastic ziplock baggie.

Place desired meat in the marinade and refrigerate at least 2 hours or overnight.

Heat cast iron skillet on medium for 1-2 minutes. Add 1 tbsp. oil and let heat for another minute. Add steak and sear on each side for at least 3 minutes (medium rare), or to desired doneness. Remove from pan and let sit, tented with foil for 5 minutes.

Slice the meat against the grain into thin slices. If sliced at an angle, you will be able to get the slices pretty thin. These cuts of steak are flavorful but can be a little tough, so thin slices really help make it easier to eat.

Serve immediately with desired toppings: sauteed vegetables, salsa, pico de gallo, shredded cheese, sour cream, guacamole. Can be served in a bowl or wrapped in tortillas.

Queso

1/2 lb. white American cheese, chopped into chunks
1/4 cup water, more as needed
2 pickled jalapeños, chopped
1/8 cup onions, diced

Put cheese, water, peppers and onion in a glass bowl. Microwave for 1 minute. Stir, then continue in the microwave for 30 second intervals, stirring in between. It will gradually start to thicken. Add more water if it begins to get too thick. 

Serve warm with tortilla chips. Can place in a crockpot on the low setting. Refrigerate leftovers and reheat the same way as above.

Original version:

1 1/4 lb block white American cheese, cut into cubes
2/3 cup whole milk
1/2 cup cold water
1/4 cup diced green chiles, from a can
2 pickled jalapeños, chopped
Pinch of cumin (optional)

Salisbury Steak

1 1/2 lbs. ground beef
2 cloves garlic, minced
1 egg, beaten
1/4 cup almond meal, flour or breadcrumbs
1 tbsp coconut aminos or Worcestershire (optional)
Salt and pepper

Oil
2 onions, diced
8-12 oz. mushrooms, diced
1 tbsp tomato paste
2 cups chicken broth
1 cup water
2 tbsp starch: arrowroot, corn or potato (optional)
Salt and pepper

In a bowl, combine beef, egg, garlic, almond meal, coconut aminos and salt and pepper to taste. Form 6 burger patties. Heat cast iron skillet over medium and cook the burgers 3-4 minutes on each side to sear. Set burgers aside (they will not be fully cooked at this point).

In the same skillet, add some more oil and saute onions and mushrooms until tender. Add in the tomato paste, broth and water and continue to simmer until sauce thickens. Season with salt and pepper to taste. Can add starch to help it thicken faster. Add the burgers into the sauce and continue to cook another 10 minutes, or until burgers are cooked through. Serve warm over mashed potatoes or rice.

Pickled jalapenos

2 1/2 cups vinegar
2 1/2 cups water
4 tbsp pickling salt
Spices (peppercorns, garlic) optional
Jalapeños, sliced

Slice jalapeños and place into jars. Bring vinegar, water and salt to a boil. Pour brine over jalapeños and let cool to room temperature. Refrigerate for about 3 days. Enjoy!