Fresh Homemade Mango Salsa Recipe

Mangos!!!!  Salsa!!!!  What could be more delightful?

I had some mangos on the verge of being overripe so I improvised this salsa.  It’s a little spicy, a little sweet, a little smoky, and very fresh.  You’ll never want to eat store-bought salsa again!

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RECIPE

INGREDIENTS:

2 regular mangos or 4 champagne mangos
One 14 ounce can of organic chopped tomatoes, in their juice, or approximately 1 and 1/4 cups roughly chopped fresh tomatoes
1/3 cup regular or red onion, roughly chopped
1/2 cup cilantro (optional)
2 cloves garlic, peeled
1/4 cup apple cider vinegar
1 teaspoon cumin
2 tablespoons sugar, maple syrup or other sweetener
5 drops liquid smoke
1/2 teaspoon chili powder (not red pepper)
1 teaspoon of red pepper flakes or hot sauce, to taste
1/2 teaspoon salt or to taste

DIRECTIONS:

Peel mangos with a paring knife and cut out their pits.  Chop the mango flesh roughly and dump it into a blender or food processor.  Add all other ingredients to the blender.

Pulse a few times, depending on how smooth or chunky you like your salsa.

Makes about 4 – 5 cups salsa.

Winter 2015

I know it has been a while since I have posted here!  Sorry… Life has really gotten in the way lately.

What I have been up to:

I finished the guitar method I had been working on (and off) for six years, the I Love Music Theory Method for Guitar:

I Love Music Theory Method for Guitar

I Love Music Theory Method for Guitar

Then I finished my parody/spoof of 50 Shades of Grey and Twilight, Shadeylight: Vella the Virgin Vegan Vampire:

Shadeylight: Vella the Virgin Vegan Vampire

Shadeylight: Vella the Virgin Vegan Vampire

Back to what’s important, though… Kiki is doing well. She’s my princess. She still climbs on my shoulder at least once a day, all 17 pounds of her.

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Sorry for the long break…

I know I haven’t posted in a long time — I’m busy as usual.  Trying to finish writing my third Forever Fifteen book and planning to enter the Worldwide Vegan Bake Sale this year for a great cause, The Wagner Farm Rescue Fund.

wagner farm rescue fund norman the cow
Anyway, I’ve been making some forays into Artisan Vegan Cheese and recently bought a great cookbook called the Non-Dairy Formulary.  Both have LIFE-CHANGING recipes for anyone trying to get away from dairy products.

Today I made this delicious, non-dairy pizza using some homemade artisan vegan cheese, homemade pizza crust, and some jar marinara doctored with some imported tomato purée and salt and pepper:

non-dairy pizza with homemade vegan cheese
I’m going to be serving Vegan Pizza By the Slice at the Bake Sale and Non-Dairy Nachos most likely using the Best Ever Vegan Nachos recipe.  Also there will be the usual array of cookies, muffins, banana bread, etc.  It’s really heartwarming how many people have volunteered to help me for the Bake Sale.  I swear they are trying to renew my faith in the human race!

 

Daily Vegan Lunch for 31 December, 2013: Eggplant Parmesan

It’s the last Daily Vegan Lunch!  No. 365!!

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This recipe uses a modified version of tofu parmesan from Jo Stephaniak’s Ultimate Uncheese Cookbook, which I highly recommend.

“Normal” eggplant parmagiana at Olive Garden is 850 calories per serving, which is fairly staggering. It gets worse because there are 35 grams of fat in that serving, the majority of which are coming from carcinogenic cheese!  Now we see the reason vegans are an average of 40 pounds lighter than everyone else.

This recipe only gets fat from tahini (sesame seed butter) and from greasing the pan for the crunchy eggplant cutlets, which you don’t technically need to do.

INGREDIENTS:

1 medium sized eggplant, cut into slices

1 tablespoon egg replacer plus 1/4 cup water OR 1 tablespoon flaxseed meal and 1/2 cup of water.  If using flaxseed meal, blend it in the food processor for a smoother consistency.

1.5 cups breadcrumbs or panko
1 tablespoon fresh parsley or 1 teaspoon dried parsley flakes
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon garlic powder
Salt to taste

FOR THE PARMESAN:

1/2 cup onion, roughly chopped
2 teaspoons arrowroot or cornstarch
1 cup firm tofu
2 tablespoons tahini or cashew butter
2 tablespoons nutritional yeast
1 cup water
1/2 teaspoon salt or to taste

DIRECTIONS:

Mix the egg replacer or flaxseed meal with water, set aside in a small bowl.

Mix the breadcrumbs, parsley, herbs, and salt and spread the mixture on a plate.

Cut the eggplant into 3/4 inch slices and coat first in egg-replacer or flaxseed wash, then coat with breadcrumbs as thickly as possible.

Lay the cutlets on a greased cookie sheet and bake at 350 for 20 minutes.

Meanwhile, make the parmesan sauce.  Combine onions, arrowroot, tofu, tahini, nutritional yeast, water, and salt in a food processor or blender and blend until liquified and completely smooth.

Transfer the liquid to a small pan and cook on medium heat, stirring constantly until thickened, 3 – 5 minutes.

Take the eggplant cutlets out of the oven, flip them over, and spoon thickened parmesan on them.  Put them back into the oven for about 10 more minutes.

Serve with cooked spaghetti and marinara sauce.

My husband said he really liked these.

Daily Vegan Lunch for 30 December, 2013: Strawberry Crepes and Chewy Tofu Bacon

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CREPE INGREDIENTS:

1 tablespoon flaxseed meal (or 1 tablespoon of flaxseeds put into the coffee grinder or food processor)
1 and 1/3 cups water and 1/4 cup cashew butter or pre-soaked cashews OR 1 and 1/3 cups soy or almond nondairy creamer and a pinch of salt
1 tablespoon sugar
1 teaspoon vanilla

1/4 teaspoon allspice
3/4 cup plus 1 tablespoon flour

STRAWBERRY FILLING:

2 cups frozen or fresh strawberries
1 tablespoon sugar
1/2 cup water mixed with 2 teaspoons arrowroot or cornstarch

TOFU BACON INGREDIENTS:

1 package any kind of tofu, frozen, thawed, and squeezed dry
1 tablespoon maple syrup
2 tablespoons soy sauce
1 tablespoon nutritional yeast
1 teaspoon oil for frying

STRAWBERRY CREPE DIRECTIONS:

In a blender or food processor, combine the water, cashew butter, and flaxseed meal (or the soy nondairy creamer in place of the water and cashews), sugar, allspice, and vanilla.  Blend it extremely well.

Mix the resulting milk with the scant cup of flour until just blended — it will make a pourable batter.

Let the batter rest while you prepare the strawberries.

Mix the water, sugar, and arrowroot or cornstarch in a shallow bowl.  Place strawberries (they can be frozen) in a small pan and cook them on medium heat until they are heated through.  This can take up to seven minutes if you used frozen strawberries.  Add the water-sugar-arrowroot mixture to the pan.  Stir until thickened and take it off the heat.

Grease a nonstick griddle or flat pan  with about a teaspoon of oil or vegan butter.  Heat the pan to medium.  Use a ladle to pour out about a half cup of batter.  At this point it will cook like a pancake.  When about a dozen bubbles appear, gently flip the crepe over and cook for 30 more seconds.

Now the crepes can be served with strawberry filling rolled inside.  This recipe makes about 6 small crepes.  Sprinkle them with powdered sugar through a sieve or sifter.

FOR THE TOFU BACON:

Freezing tofu will give it a very meaty texture.  To freeze tofu, take it out of the package and drain off the water and put it in a freezer-proof container that gives some room for expansion.  Freeze overnight.  Thaw on the countertop the next day or thaw in the microwave or on stovetop if you’re in a hurry.  The tofu can now be squeezed dry like a sponge.

Combine the soy sauce, syrup, and nutritional yeast in large bowl.  Mix into a slurry.  Tear the tofu into bite sized pieces and immerse them to coat.  Thin the slurry down with a tablespoon or two of water if it doesn’t seem to be going far enough to coat all the pieces.

Fry the coated pieces in a shallow pan at medium heat until browned, about 3 minutes.  Using oil to fry them is optional.