Cheezy Dorito Sauce

Source: wired.com

Yeah you heard it. This sauce taste exactly like Spicy Doritos. It is SO bizarre. It has been quite a while since I have eaten a Dorito so I wouldn't have completely thought my opinion to be valid however Marcy was there to confirm it. Dorito.

When I ran across it on Averie's blog I had to try it ASAP and I'm so glad of that. Also, Marcy is brilliant for suggesting that we actually attempt to make Doritos. Well we attempted alright but we failed.

The failure sure is tasty though! Not crispy like a Dorito and has less of a punch but I would guess that rolling the dough thinner and adding more cheesy coating and we'd have one hell of an all natural, gluten free, vegan Dorito! (The picture above is particularly appropriate since we created the S&M Doritos instead of going out on a Saturday night. We party hard.)

“Spicy Doritos” Spread
Raw vegan and based off of this recipe.

Ingredients:

1/3 c sunflower seeds, soaked
1/2 c nut/seed of choice, soaked (I used more sunflower but cashews, sesame seeds, hemp seeds, etc. would work just as well)
1/4 c nutritional yeast
1/2 of a red pepper
3 T apple cider vinegar (or lemon juice)
1/2 t salt (or to taste)
1 t cayenne

Directions:

Blend it up!

Sam and Marcy's (S&M) Doritos Attempt 1.

Based off this recipe to make homemade gluten-free cinnamon toast crunch (yeah the sound of that blew me away too...). These measurements ended up with a Doritos-flavored, pita bread-textured treat! If you play around with it and make something more Doritos-like, please let me know.

Ingredients:

1/2 c garbanzo bean flour
1/2 c millet flour (or dried millet ground in a spice/coffee grinder or food processor)
2 T coconut oil, melted
3/4 c water
1 T nutritional yeast
1 t cayenne
1/4 t salt

"Spicy Doritos" Spread (recipe above)

Directions:

Preheat oven to 375 F.

Mix together flours, oil, nutritional yeast, cayenne and salt.

Whisk in water until smooth.

Pour batter into a cookie sheet lined with parchment paper. (Looking back on it, this was our fail. The batter we made was not of a pourable consistency. Add more water!)

Bake for 25-30 minutes, until starting to brown.

Remove from parchment paper and spread with a decent amount of "Spicy Doritos" Spread.

Score into triangle and return to oven for another 5 minutes.

Snack away!

Guest Recipe: Veggie Socca with Savory Almond Sauce

Martha Johnston, also known as my mom, made a socca of her own! Different veggies but same basic socca recipe. Here's her experience:

Mine was a comedy of errors. I did not have a non-stick pan and should have used more oil. I did it on the stove, could not flip it so I popped it in the oven. I ended up scraping it out and reforming it into 2 small pan cakes and re frying it. It still tasted great. 

The veggies in it I used was portabello mushrooms, red peppers, onions and dried basil.

Lookin' good garnished with sprouts, chopped scallions,

and raw almond spread (recipe below)

And here is the recipe for the dollop of goodness on top. Based off Yuri's cleanse recipes.

Almond Sauce (raw vegan)

Ingredients:
1 c almonds, soaked overnight
2 T sesame oil
3 T Bragg's Liquid Aminos (or tamari or soy sauce)
1 clove garlic, minced
2 dried dates, soaked for 2-3+ hours
½ lemon, juiced
¼ t cayenne, or to taste (or pinch red pepper flakes)
Coconut water (or water)

Directions:
Pulse all ingredients, except water, in a food processor.

Add water until desired consistency is reached, smooth and creamy.

Kale-Almond Pesto

Traditional pesto is made with basil and pine nuts but boy, is that expensive! The day that I learned that just about any leafy green and just about any nut can be combined to make a stellar pesto was a pretty life changing one indeed.

Ingredients:
1 bunch kale (or other leafy green)
1/3 c almonds (or other nut)
3 cloves roasted garlic (directions below!)*
1/2 t salt
2 T lemon juice (juice of 1 lemon)
1 T olive oil
1 pinch red pepper flakes

Directions:

Steam kale for a few minutes until bright green.

Toast almonds in a dry skillet until fragrant BUT NOT BURNT, about 10 minutes.

Pulse kale in a food processor until finely chopped.

Add in almonds and roasted garlic and do the same.

Add in the rest of the ingredients and process until desired consistency is reached.

*How to quickly roast garlic:

Roasted garlic is the best. You can roast whole heads in the oven (shown here) but if you are faced with a time crunch, a skillet works just as well!

Directions:

Separate cloves from head and remove papery skin, leaving the immediate layer of skin as a protective barrier between the clove and the skillet.

Drop garlic into skillet over medium heat and allow to roast for about 10-15 minutes.

Move the cloves around every so often as to prevent burning.

Remove from heat when the innards feel mushy inside their skins.

Squish out the garlicky goodness and use to your heart's content!

<3

This is in preparation for a cooking demonstration that the Michigan Sustainable Foods Initiative is having on Wednesday! I was asked to be the "demonstrator" and, needless to say, I am more than excited.

The menu I have concocted is as follows:
Sweet Potato and Caramelized Onion Pizza with Garlic and Fresh Thyme
Spicy Roasted Tomato Pizza with Kale-Almond Pesto
Cinnamon Apple Dessert Pizza

I have never made any of these before so Wednesday will be quite the experimentation. Wish me luck!