- preheat oven to 350 F
- make 'quickie guacamole' using avocado and prepared salsa
- arrange mushrooms, stems removed, hole side up on a baking sheet, stuff with guac, then top with pepperjack daiya and drizzle with oil if you like
- bake for 20-25 minutes, for extra crispy daiya cheese, turn the broiler on high and broil for about 5 minutes
remove from oven and top with hot sauce and sprinkle with cilantro
Let them cool a little before eating or you will burn your mouth…I know it will be hard, but wait…trust me, I know this from experience.
To make stuffing:
1. Boil or steam potato and cauliflower until quite soft and cooked through, testing with a fork. If you cook them together the cauliflower will be done before the potato and can be removed and set aside.
2. Place cooked potato and cauliflower in medium or large bowl and break up in large chunks with fork. Then mash more thoroughly with potato masher until smooth.
3. Sauté the mushrooms in 2 tablespoons water over medium heat until well cooked. Drain on paper towels. Add mushrooms to bowl with cauliflower and potato.
4. Continue mashing all ingredients in bowl. Mushrooms will not break up like the potato and cauliflower but everything should be evenly blended. Add water, one tablespoon at a time if needed to help smooth consistency.
5. Add 2/3 package of Daiya shredded pepper jack cheese to bowl. Stir to blend evenly throughout mixture. Season to taste with salt and pepper.
6. Set aside while you prepare sauce. Can be made a day ahead and kept covered and refrigerated. Remove from refrigerator and let come to room temperature before using.
To make sauce:
1. Preheat oven to 400°.
2. Place tomatillos and onion quarters in small roasting pan and put in the oven.
3. Roast until tender, cooked through and beginning to brown, around 30-40 minutes. I check on them every 15 minutes or so to see how they’re doing.
4. Remove from oven and let cool enough to handle. Reduce oven temperature to 350°.
5. Quarter tomatillos and place in food processor or blender, including seeds and as much juice from tomatillos as possible. Add onion pieces, roasted garlic, chipotles in adobo sauce and cilantro. Blend until smooth. Season to taste with salt and pepper. Sauce will be thick but not chunky.
To prepare chiles:
1. Cut a slit lengthwise in each poblano chile and remove seeds and ribs. Place in 13x9-inch baking pan.
2. Spoon stuffing into chiles. Chiles can be “overstuffed” so that they remain open at the top.
3. Spoon or pour sauce over chiles being careful not to pour sauce over the chili tops and stems (for presentation purposes only). You may have extra sauce that can be refrigerated or frozen and used with something else.
4. Sprinkle with remaining 1/3 package Daiya shredded pepper jack cheese.
5. Bake in 350° oven for 30 minutes, covering with foil at 20 minutes if necessary to keep top from drying and browning.
6. Remove from oven and sprinkle with additional cilantro and roasted pumpkin seeds before serving.
Bring brown rice, broccoli, and green peas to a boil.
Drain and set aside.
In a blender, puree cauliflower, milk, nutritional yeast, Italian seasoning, garlic, salt, pepper, and basil.
Pour the cauliflower mixture over the brown rice and vegetables.
Melt in the Daiya cheese and serve.
Preheat oven to 350°. Clean mushrooms and remove the stems. Place mushrooms on a baking sheet or in a muffin tin, which holds them well for stuffing purposes, and set them aside while you make the stuffing.
Finely chop shallots and garlic. Melt butter in small pan and sauté shallots and garlic until soft and slightly browned. Cut lemon in two and squeeze the juice into the pan, and cook a little longer.
Remove pan from stove and put shallot mixture in a small mixing bowl, using some of the liquid but not too much. Let that cool and then add the Daiya Shreds, chopped parsley and some pepper to taste. Mix together and stuff the mushroom caps, mounding them slightly. Place in oven and cook for 12 to 15 minutes, until the mushrooms are cooked through and the cheesy stuffing is slightly browned.
Serve and enjoy.
Cut up a Daiya Jack Style Wedge into small cubes (approximately ½ inch cubes) and set aside.
Wash and dry cherry tomatoes and basil. Pick 2 basil leaves from the bunch. Poke the tip of 1 basil leaf through the skewer. Then take a cherry tomato and poke it through the skewer so it’s touching the basil. Take the other end of that basil leaf and poke it back through the skewer so that it is now weaving around the cherry tomato.
Repeat with this process using a cube of the Jack Wedge instead of a tomato.
Keep repeating this process, alternating between tomato and Daiya until the skewer is filled up.
Place all finished skewers onto a plate and drizzle with balsamic reduction.
1 bottle of balsamic vinegar
1/2 teaspoon of sugar
Pour your bottle of vinegar in a small pot or saucepan. Heat the vinegar over high heat until it begins to boil. Reduce temperature of burner to medium heat and add sugar. Whisk the vinegar and sugar until it is dissolved. Continue simmering until the vinegar has evaporated and thickened. Remove from heat and cool.
Place all ingredients into food processor and mix until fairly smooth.
Serve with pita crisps or baguette.
1. Cut the ends off squash. Cut in half (after the bulb), then cut lengthwise producing 4 pieces of squash. Scoop out and discard seeds. Arrange squash, in glass pie plate. Add about 1/4-inch of water; microwave dish at HIGH 15 minutes. Remove dish; set aside.
2. Preheat oven to 350°.
3. Finely chop carrot, scallions, and garlic cloves.
4. Heat a large skillet over medium heat. Coat pan with oil. Add scallions, and garlic to pan; sauté 1 minute, stirring frequently. Add carrots and saute 1 additional minute. Stir in 1/2 cup water; cover and cook 8 minutes or until carrot is tender.
5. Chop parsley and thyme.
6. Combine carrot mixture, quinoa, parsley, thyme, stir in 1/2 cup cheese in large bowl.
7. Arrange squashes in a broiler-safe baking dish, (and if using golden nugget squash place tops in dish). If using butternut squash, scoop about 2 tablespoons of squash out of the 2 flat pieces, creating a bowl. Stuff about 3/4 cup quinoa mixture in each squash, and top each serving with 1 tablespoon cheese. Any extra quinoa can go into dish around squashes.
8. Bake at 350° for 20 minutes or until thoroughly heated.
6. Broil squashes 1 minute or until cheese is golden.
Chop mushrooms into coarse chunks.
Saute chopped mushrooms in skillet until glazed with coconut oil
Add coconut milk and Daiya Jack wedge to skillet
Heat to low boil to melt Daiya. Mix until it is all melted and mixed in.
Place green beans into casserole dish
Cover with mushroom cheese sauce
Cover casserole with fried onions
Bake at 350 for 30 mins
Preheat the oven to 350F and grease a rectangular casserole dish with coconut oil
Cook gluten free pasta according to package directions, drain
Stir in beans, Mexican sauce and salsa verde and mix with the pasta then pour into the casserole dish
Top with the daiya shreds, cover with foil and bake for 20-30 minutes, then remove foil and bake for approximately another 10 minutes
Remove from the oven then top with tomatoes, avocado and cilantro and of course, hot sauce to taste
Mix your dairy-free milk alternative with apple cider vinegar and set aside. In a large bowl, combine the first five ingredients. Cut in margarine until the mixture resembles coarse crumbs. Stir in ‘buttermilk’ until crumbs are moistened. Next, gently fold in your Daiya Cheddar Style Shreds and diced apple. Place dough onto a generously floured surface and knead until dough is a smooth consistency and no longer sticks to your hands. Divide dough into two equal sized portions and place onto a baking sheet lined with parchment. Pat each ball into circles about ¾ in. thick. Score rounds into 8 pie-shaped pieces and sprinkle with sugar. Bake at 400° for 20 minute or until golden brown.