Monthly Archives: January 2013

The Happy Herbivore’s Quick, Vegan Queso

Yes, it’s vegan.  Yes, it’s queso.  And YES, it’s GOOD!  I have tried a few different vegan “cheeses,” and the only one that I liked remotely was the queso at Spiral Diner in Ft. Worth.  Well, tonight that changed!  My wife made the Quick Queso from Happy Herbivore’s new book, and it was amazing – even the 12 year old pickypants liked it!  So here you go!

Ingredients (it says it makes 1 cup, but I think we got slightly more than that):

  • 1 cup Non-dairy milk (we used Almond Milk)
  • 1/3 cup Nutritional Yeast
  • 2 tbsp whole wheat flour
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp ground cumin
  • 1/4 tsp paprika
  • 1/4 tsp chili powder or cayenne (optional)
  • 1/4 – 1/3 cup salsa (we used Hellasphere Hot)

Very simple, very easy.

Whisk all ingredients, except for the salsa, together in a saucepan.  Bring to a boil over medium heat, stirring often until thick.  Stir in salsa (the queso will turn an orange color) – serve immediately.

We had this with tortilla chips and it was SO good!  Tomorrow for lunch I am planning on using it to make nachos…enjoy!

Per Serving (1/4 cup):  Calories 45, Total fat .8g, Carbohydrates 6.2g, Fiber 1.6g, Sugars 1.8g, Protein 4g


The Happy Herbivore’s Refried White Beans

OK, here is the recipe for the yummy and healthy beans that we had for dinner inside of fresh tortillas.  The calories are in the tortillas, so I would recommend a whole wheat tortillas versus the amazing Rosa’s tortillas that we had tonight.

Ingredients (serves 2 – I doubled it so we would have leftovers):

  • 3 green onions
  • 1/2 cup vegetable broth
  • 4 garlic cloves, minced
  • 1 carrot, finely chopped
  • 1 tsp ground cumin
  • 1 tsp tomato paste
  • 1/4 cup diced green chiles (I used the whole little can)
  • 1 can (15 oz) white beans of your choice, undrained (I used Northern White beans)
  • Hot sauce (optional – I used 2 tbsp. of Hellasphere Hot Salsa)
  • Cayenne pepper (optional – I didn’t use any)

Slice the green onions, leaving most of the dark part for the end.  Saute’ the green onions and garlic in a pan with just enough of the vegetable broth to cover the bottom, until most of the liquid has cooked off (about 2 minutes).

Add carrots, cumin, tomato paste, and green chiles, plus enough broth to line the pan with a thin layer of liquid.  Saute’ until the carrot pieces are tender and most of the liquid has cooked off (about 2-5 minutes).

Add beans with their liquid, and stir to combine.  Reduce heat to low and mash beans well with a fork or potato masher.  *You will still want some whole and half beans, not a refried consitency.  It will look very soupy, but don’t worry.

Heat to high and wait for it to boil, stirring often.  Once boiling, reduce heat to medium-high and cook for 10 minutes.  Stir the beans every minute or so, taking care to scrape the bottom and lift the beans.

Slice the remaining dark green part of the green onions and set aside.

After 10 minutes, the beans will have cooked down quite a bit.  It may still be soupy, but it will thicken as it cools.

Add hot sauce (or Hellasphere salsa, if you have some…lol), cayenne (if you’re planning to use it), salt and pepper to taste.  Stir in green onions that you have diced and set aside, and serve.

Makes fantastic homemade burritos!

Per Serving:  199 per cup, Total fat 1.9 g, Carbohydrates 35.9 g, Fiber 9.9 g, Sugars 2.6, Protein 10.7g