Remember when I was like “I’m gonna veganize this recipe!“?
I bet ya’ll were like “YEAH, SURE MO. You never update this blog!”
But guess what, punks?! I did it! The fruits of my labor:
And because I forgot the first week of Vegan MoFo, there’s TWO RECIPES for the price of one in this post! See that green blob on the right side of the plate? That’s my kick ass homemade green salsa. Lucky you! Go below the cut for both recipes. Hope you like it spicy, cuz this shit is HOT.
Creamy Salsa Verde (makes about 2 cups):
16 small/medium tomatillos (I wish I could give this amount in lbs, but I honestly have no clue). Remove husks, and rinse.
2-4 serrano chiles, seeds and stem removed (2 serranos for mild, 4 for spicy. Wear gloves!)
2 cloves garlic
Juice of 2 limes
1/2 small white or yellow onion
salt and pepper to taste
Start by “roasting” the tomatillos. I say “roasting” because for me this meant putting them in my cast iron on medium-high heat for about 15 minutes until both sides were blackened a little. You can also pop them under the broiler for a bit. Throw the serranos in a food processor and pulse until chopped well. Then add the avocados and pulse some more. Then the tomatillos and lime juice. Then the onions, garlic, and salt and pepper. Once everything’s in there, pulse it all until it’s mixed and creamy. Refrigerate so it’s cool when you’re ready to eat.
Sweet Potato Skins with Spicy Chipotle Tofu (makes 6 sweet potato skin “boats”):
3 medium sweet potatoes
1 block extra-firm tofu, extra water removed, chopped into small squares.
1/4 cups olive oil (or coconut oil)
2 tablespoon fresh lime juice (about 1 lime)
2 cloves garlic, minced or grated
3 whole chipotle peppers from a can of chipotle in adobo sauce, minced (again, WEAR GLOVES!)
1 teaspoon dried oregano
1 teaspoon cumin
2 teaspoons chili powder
1/2 small white or yellow onion, finely chopped
salt and pepper
2 cups spinach
Heat the oven to 350 degrees. Get three medium size sweet potatoes. Wash them WELL (cuz you’ll be eating the skins)! Poke holes in them with a fork, throw them on a baking sheet, Bake those suckers for about 50-60 minutes. When they’re done, let them cool while you do the next steps. Turn the oven up to 400 degrees.
In a bowl, mix the 1/4 cup of olive (or coconut) oil, lime juice, garlic, oregano, cumin, chili power, chipotle peppers, and salt and pepper. For good measure, throw in some of the adobo sauce from the can (like 2 tablespoons).
Put a skillet or pan on medium heat. Once it’s had some time to heat up, throw the onion on there and let it cook for a few minutes. Then toss on the tofu and wait another 2 minutes or so. Then add the rest of the chipotle sauce and mix it all together. Add the spinach on top and let it all sit for 5 minutes or so before you mix it all again. The spinach should be wilty by now and mix right in with the tofu and sauce add some more of the adobo sauce from the can if you’re feeling adventurous. . Cook for another 5-10 minutes on medium heat, stirring occasionally, while you wait for the next step to complete…
Turn the oven up to 400 degrees. Once the potatoes have cooled, cut the ends off of them, and slice them in half. Scoop out some of the flesh, but leave a nice little wall of the potatoes. Spoon some of the chipotle mix into the skins and spread it around. Put the skins back on the baking sheet, and put in the 400 degree oven for about 10 minutes.
Pull the skins out of the oven, spoon some of your tofu mix into them, and devour with a fork and knife. This shit is SPICY, so don’t make it if you’re a wimp. We had ours with nopale corn chips and the salsa verde. SO GOOD, but my mouth was on fire.