Sourdough Donuts

 Ingredients:

2 cups sourdough starter

1 cup lukewarm milk

1 1/2 cup flour

2 eggs

1/4 cup oil (organic avocado oil)

1/4 cup sugar (or other sweetener)

1 tsp. salt

1/2 tsp. baking soda

1/2 cup flour

Instructions:

Mix starter, milk and flour until smooth. Add eggs and oil and beat well. Mix sugar, salt, soda and flour in a small bowl. Mix well.

Turn out onto counter 1 c. flour and knead lightly until most of flour is worked in (dough is soft.) Place in greased bowl. Cover and let rise until doubled.

Put dough onto 1/2 cup flour that has been spread all over the counter. Pat to 1/2" thick. Cut and put on well-floured sheet and let rise until doubled. (Don't cover!)

Fry only 3-4 donuts in hot fat at once and fry raised side (top) first turning only once. Drain.

Put glaze, icing, or sugar coat on the donuts. YUMM!!

Crispy Vegan Potato Tacos with Jalapeno Cilantro Sauce

 Ingredients:

1 lb. potatoes, chopped

Jalapeno Cilantro Sauce *

1 bell pepper, chopped

15 oz. can black beans, drained and rinsed

2 avocados, diced

2 Tbsp. taco-seasoning

3 taco size flour tortillas or corn tortillas 

15 oz. can refried beans or make some refried beans from dehydrated beans

2 cups lettuce, chopped 

1 Tbsp. olive oil

Cilantro and limes for serving

Instructions:

1. Add the chopped potatoes into a large-pot and over with water. Bring the water to a boil and cook potatoes until fork-tender, about 15-20 minutes. Drain.

2.  Heat olive oil in a bowl above medium-high heat. Add the potatoes, bell-pepper and taco seasoning to the pan and toss to blend. Cook at moderate heat.

3.Allow potatoes to cook about 5 to 7 minutes. Lift a corner of the potatoes with a spatula to see if it's crispy. If it is, flip and cook another 5 minutes.

4. While the potatoes are cooking, add the refried beans and black beans into a pan over moderate heat. Stir to blend. Once heated through turn heat to low. 

5. Prepare Jalapeno Cilantro Sauce, set aside.

6. Wrap the tortillas in a pair towel and then heat them in the microwave for a few seconds.

7. To assemble, put in a layer of beans to each tortilla followed by lettuce, potatoes, avocado and Jalapeno Cilantro Sauce. Serve with lime wedges and cilantro. 

* Jalapeno Cilantro Sauce

2 jalapeños, to taste

1/2 cup mayonnaise or plain Greek Yogurt 

1 lime-juiced 

2 garlic cloves peeled 

1 bunch cilantro

1 Tbsp. apple cider-vinegar

1/2 cup olive oil

salt to taste

Sriacha Mayo Dipping Sauce

Ingredients:

2 Tbsp. Sriracha

1/2 cup mayonnaise or plain Greek Yogurt

2 Tbsp. chili garlic sauce

Instructions:

Mix all the ingredients in a bowl and stir to blend. 

Honey Mustard Dipping Sauce

Ingredients:

 1 1/2 Tbsp. dijon mustard

1 1/2 Tbsp. yellow-mustard

1/2 cup vegan-mayo

Honey, stevia, or sweetener of your choice to taste

salt and pepper to taste

Instructions:

Mix all the ingredients in a bowl and stir to blend.

Jalapeno Cilantro Dipping Sauce

Ingredients:

 2 jalapeños, to taste

1/2 cup mayonnaise  or plain greek yogurt

1 lime-juiced

2 garlic cloves peeled

1 bunch cilantro

1 tbsp. apple cider vinegar

1/2 cup olive oil

salt to taste

Instructions:

Add all the ingredients into a food-processor or blender. Blend on high, scrape down he sides and blend again. Taste and adjust salt as necessary.

Stuffed Green Chilies

 Ingredients:

• 4 Hatch Chiles
• 1 TBS olive oil
• 1/4 cup red onions (diced)
• 1 cup frozen corn
• 1 tsp smoked paprika
• 1/2 dried oregano
• 1/4 tsp garlic powder
• 1/4 tsp cumin powder
• 1/4 tsp chipotle chile powder
• 1/4 tsp black pepper
• 1/2 tsp sea salt
• 1 TBS brown sugar
• 1/4 cup water
• 1 cup cooked quinoa
• 3/4 cup shredded Fiesta Blend Cheese

Instructions

• Cook the quinoa according to the directions on the package, I used chicken broth instead of plain water to add some flavor.
• Preheat broiler on high and place the Hatch Chiles on a roasting pan or cooking sheet.
• Place under the broiler for 2 to 4 minutes until chiles are blistering. Watch carefully, mine blistered about 3 minutes.
• Remove from oven and put peppers in a ziplock bag. Seal and let cool.
• Carefully peel the skin off the roasted peppers.
• In a medium sauce pan, heat the olive oil on medium heat.
• Add the onions and saute until translucent about 5 to 6 minutes.
• Add the corn and saute an additional 3 to 4 minutes.
• In a small bowl, add all the spices, pepper, salt, and brown sugar, stir in the water.
• Pour the spices and water in with the onions and corn and stir to mix.
• Cook for a minute or two, the water will be absorbed by the corn and onions
• Add the cooked quinoa and heat an additional 2 minutes until it is hot.
• Slice the length of the Hatch chiles to open and scrape away the seeds with a small spoon.
• Stuff each chile with 1/4 of the onion/corn/quinoa mixture.
• Top with 1/4 of the shredded cheese.
• Set under the broiler for 1 to 2 minutes to melt cheese.

  Cilantro lemon honey yogurt sauce:

  • 1/4 cup plain Greek yogurt
  • 1 TBS lemon juice
  • 2 TBS minced cilantro
  • 2 tsp honey

  
  

  Instructions:

  • In a small bowl, add the Greek yogurt, lemon juice, cilantro, and honey.
  • Stir to mix.
  • Serve with the stuffed chiles.

  
  

  OR you can use this sauce:

  
  

  Creamy Tomatillo Sauce:

  
  

  2 cups mayonnaise (not light)
  2 cups sour cream
  1/2 bunch fresh cilantro, washed, stems removed
  3 tomatillos, quartered (remove outer paper-like skin)
  2 stems green onion, green parts
  1 garlic clove
  1 jalapeno, seeded
  3 tablespoons fresh lime juice (about 2 limes)
  salt to taste, about 1 teaspoon
  
  Place all ingredients in a blender or use a hand immersion blender and blend until smooth. 

  Serve with stuffed chilies. Greek yogurt or sour cream is good with it too.

  
  Store in refrigerator.
  Yield, about 20 servings.
  Keeps in fridge for about 10 days.
  

  
  

  
  

Homemade Sourdough Bagels

Homemade Sourdough Bagels

Homemade Sourdough Bagels

2 cups active sourdough starter (4-5 hours after being fed)

1 Tbsp. olive oil

5 1/2 C. all purpose, unbleached flour + more for dusting the counter top

2 tsp. salt

10 oz. water

For water boil:

2 quarts water

1 Tbsp. baking soda

Glaze: toppings:

1 egg (yolk and white) + 2 Tbsp. water

Optional toppings: poppy seeds, sesame seeds, dehydrated onion flakes, parmesan cheese, jalapeños 

Instructions:

1. Combine your active sourdough starter, oil, flour, salt and water in a KitchenAid mixer bowl. Use the dough hook to mix the dough, and knead for a solid 7-8 minutes. The dough is ready when it pulls away from the bowl and becomes quite stiff.
2. Transfer the dough to a well-oiled bowl, cover with plastic for 4 hours if not overnight.
3. After that time, dump the dough onto a lightly floured surface. Roll or flatten into a large rectangle and cut into 14-16 pieces.
4. Shape your bagels: pinch the ends over and meet at the bottom, shaping into a ball. Push your finger through the middle to form the "hole", and widen to about 1.5-2 inches. Repeat.
5. Place the shaped bagels on a greased cookie sheet or counter top. Cover with a damp towel, and allow to rise again for 30-45 minutes.
6. During that time, combine the 2 quarts water + baking soda in a one gallon stock pot. Bring to a low boil. Preheat your oven to 450 degrees F.
7. Place 3-4 bagels at a time into the baking soda + water mixture. Boil for 30 seconds on each side. Remove with a slotted spoon and place back on the greased cookie sheet/baking mat.
8. Brush the bagels with the egg + water mixture (optional, but gives a nice shine). Top with your choice of toppings.
9. Bake for 13-15 minutes at 450 degrees F. or until bagels are a beautiful golden brown.  Allow to cool before enjoying.