Tag Archives: Cilantro

Healthy Purple Baked Potato Chips & Creamy Vegan Tasty Tuber Topping Dip Recipes

March 26, 2016 Leigh

These healthy recipes for purple baked potato chips and creamy vegan tasty tuber topping dip will transform your snack time into a guilt-free indulgence. They’re a great enticement for those store-bought fried chip lovers to take better care of their health, and for the picky eaters in your life… because who can resist purple food!? The tasty tuber dip is also the perfect topping for baked potatoes and can be prepared well in advance for ease of week night dinner preparation. All in all, this is a winning combination worth trying… if I do say so myself!

Purple Baked Potato Chip Ingredients:

5 purple fingerling potatoes, per plate full (or any fingerling potato)
olive oil (enough to lightly coat potatoes)
sea salt (or salt free seasoning)
dried garlic powder (optional)
dried onion powder (optional)

Tasty Tuber Topping Dip Ingredients:

2 cups unsweetened vegan coconut yogurt (or any variety of plain yogurt)
6 teaspoons extra virgin olive oil (or another healthy oil)
1 heaping tablespoon veganaise (or mayo)
2 teaspoons lemon juice (or lime)
½ cup shredded cheese (I used Follow Your Heart brand soy-free vegan.)
5 tablespoons fresh chopped chives (or 5 teaspoons dried)
½ teaspoon dried garlic powder
½ teaspoon dried onion powder
½ teaspoon ground black peppercorns
2 teaspoons sea salt (or 2 tablespoons salt free seasoning)

Purple Baked Potato Chip Instructions:

First, wash and scrub the potatoes well with a brush.

Slice them easily with a mandolin (or slice thinly by hand… the harder way).

Next toss the potato chips with enough olive oil to coat them lightly in a bowl with the seasoning.

Place the chips in an even layer over a baking sheet lined with parchment paper, and then sprinkle them with a light coat of seasoning.

Bake at 375ᵒ for about 25 minutes or so depending on your oven’s nature. (They will shrink a little and change color when they’re done… so keep an eye on them.)

Tasty Tuber Topping Dip Instructions:

Simply combine all of the ingredients.

Then blend everything with an immersion blender, or a standard one.

Scoop into a serving bowl, and garnish with extra chopped chives.

This tasty topping also makes the perfect baked potato filling. It’s great to make ahead, along with baked potatoes, when you know you be in late the next day. Just reheat the spuds and serve with bagged salad.

Who needs fried potato chips when these can be enjoyed guilt-free!? These are less expensive than the store-bought kind too! And… they are purple! Enough said.

“It was a one-eyed, one-horned, flyin’ purple” potato “eater, sure looks strange to me.”

Faithfully Yours,

Leigh

Parties & Tablescapes

Tex-Mex Dinner Fiesta Forever Tablescape Décor Ideas (for San Antonio Fiesta or Cinco de Mayo Party)

March 26, 2016 Leigh

Fiesta forever with Tex-Mex dinner party tablescape décor ideas perfectamente for celebrating San Antonio’s Fiesta or Cinco de Mayo. Raise the roof and raise a glass in cheers for the celebratíon. Let the mariachi music play on in your heart as you feast. Throw your work aside and troubles away as you lose yourself in the rhythm of the beat. Come on and join our fiesta!

“Well, my friends, the time has come, To raise the roof and have some fun, Throw away the work to be done, Let the music play on…”

Mexican purple bubble glass goblets are playfully adorned with initialed wooden chalkboard signs serving as both place-card and drink minder as the party plays on. Casual yet elegant flatware are just some of the stainless steel elements bouncing around the tablescape.

“Everybody sing, everybody dance, Lose yourself in wild romance, We’re going to party, Karamu, fiesta, forever, Come on and sing along!…”

A colorful soutache decorated table-runner dances across the table. Coordinating striped cloth napkins are rolled into polychromatic jute bracelets masquerading as napkin rings. Vintage steel lanterns bedecked in purple beads light up the night as do upcycled luminarias.

“All night long! People dancing all in the street, See the rhythm all in their feet, Life is good wild and sweet. Let the music play on, Feel it in your heart, And feel it in your soul, Let the music take control, We’re going to party, Liming, fiesta, forever, Come on and sing my song!…”

Stacked upon a vintage purple basket-weave tablecloth are vintage purple glazed ceramic dishes sandwiching borrowed Mexican serape styled plates.

“All night long! Yeah, once you get started, You can’t sit down, Come join the fun, It’s a merry go round, Everyone’s dancing, Their troubles away, Come join our party, See how we play! Oh, yes, We’re going to have a party!…”

A fun Tex-Mex trifle bowl layered dinner salad centerpiece is joined by creamy vegan cilantro citrus avocado dressing, Texas peach salsa, and a medley of gluten-free chips held in vintage serving pieces. Salt and pepper shakers of purple cabbages are ready to spice up the fiesta.

“All night long! Everyone you meet, They’re jamming in the street, All night long! Feel good!”

¡Fiesta Forever!

Faithfully Yours,

Leigh

P.S. The party song quoted is “All Night Long (All Night)” by Lionel Richie.

P.P.S. Buy your own adjustable jute bracelets to double over as napkin rings inexpensively at Fire Mountain Gems, whose affiliate discount link is in the left side panel (or below on a tablet).

P.P.P.S. Find my healthy Tex-Mex trifle salad and dressing recipe by clicking HERE. Find a similar salad in a crunchy baked tortilla bowl HERE, and a Tex-Mex salad taco HERE. Learn how to easily upcycle your own DIY luminarias HERE!

Recipes

Tex-Mex Trifle Bowl Layered Dinner Salad Recipe with Creamy Cilantro Citrus Avocado Dressing (Gluten-Free & Vegan)

March 26, 2016 Leigh

This recipe for a gluten-free Tex-Mex trifle bowl layered dinner salad complete with creamy vegan cilantro citrus avocado dressing is perfect for your next dinner fiesta. It’s so easy to throw together without having to measure anything. It also saves time and expense because the beautifully layered trifle bowl pulls double duty as a colorful centerpiece. Plus, when everything is prepared ahead of time… the hostess can spend the evening in the dining room with her guests rather than in the kitchen. Most guests should be able to partake of this healthy gluten-free vegan meal, and dressing is served on the side so that everyone can control their own portions. Once everyone is taken care of… there is nothing left to do but ¡Fiesta Forever!

Layered Dinner Salad Ingredients:

1: torn romaine leaves (or any lettuce)

2: prepared black beans (rinsed canned or cooked dried)

3: chopped green onions (or leeks)

4: diced Roma tomatoes (or any variety)

5: diced black olives (or green)

6: fresh cilantro leaves (or a sprinkling of dried)

7: vegan cheese (Follow Your Heart brand vegan & soy free shredded cheddar or any variety)

8: sprouted pepitas (roasted pumpkin seeds)

Serve with gluten-free vegan Beanito brand chips (or any tortilla type chip), fresh salsa, and homemade creamy cilantro citrus avocado dressing (or sour cream, plain yogurt, store bought dressing, or guacamole) on the side.

Cilantro Citrus Avocado Dressing Ingredients:

2 cups vegan coconut yogurt unsweetened (or unsweetened almond milk yogurt, or plain dairy yogurt)
1 ripe avocado mashed
3 tablespoons lemon or lime juice
2 tablespoons cilantro leaves
½ teaspoon ground black peppercorns
1 teaspoon sea salt (or 1 tablespoon of salt substitute if sodium restricted)
½ teaspoon dried onion powder
½ teaspoon dried garlic powder
½ teaspoon ground ginger
1 teaspoon Latin seasoning blend (optional… wholefoods brand has sea salt, garlic, annatto, bitter orange, citric acid, citrus peels & oils)

Layered Dinner Salad Instructions:

Gather, wash, and chop enough ingredients to fill the trifle bowl you have.

Place a layer of each of the fresh ingredients in the order listed… so that you see them through the side like giant savory parfait.

I like to arrange the top in a bullseye pattern with the last ingredients… because a whole layer of cilantro would be demasiado (way too much)!

This is awesome when served with homemade creamy cilantro citrus avocado dressing on the side.

Cilantro Citrus Avocado Dressing Instructions:

Mix all the ingredients together and then blend. (I used an immersion blender.)

This is great to make a day ahead and refrigerate until serving.

I also served the trifle salad with gluten-free vegan Beanito brand chips and fresh peach salsa… to be eaten along with the salad or as a side. (Any variety of tortilla type chip and salsa would be great.) See more of the Cinco de Mayo dinner fiesta featuring this Tex-Mex trifle salad as a centerpiece HERE.

Oh so delicioso y’all! (One simply must speak “Spanglish” at a Tex-Mex dinner fiesta.)

Faithfully Yours,

Leigh

Recipes

Tex-Mex Filling Recipe for Taco Salad Baked Tortilla Bowls or Salad Tacos (with Gluten-Free & Vegan Options) with Creamy Cilantro Citrus Avocado Dressing (Dairy-Free)

March 26, 2016 Leigh

This double recipe for Tex-Mex taco salad in gluten-free baked tortilla bowls and salad tacos uses the same healthy fillings spiced up with creamy (yet dairy-free vegan) cilantro citrus avocado dressing. This is so that the salad eaters and the taco lovers can enjoy the same meal without creating extra work for the family chef. This is also why everything is gluten-free and dairy-free, and salad ingredients don’t require measuring. It’s also easy to please the vegans and the carnivores because the optional beef crumbles can be selectively applied… but know that meat isn’t necessary because beans with rice tortilla form a complete protein. So let the dinner fiesta begin!

Cilantro Citrus Avocado Dressing Ingredients:

2 cups vegan coconut yogurt unsweetened (or unsweetened almond milk yogurt, or plain dairy yogurt)
1 ripe avocado mashed
3 tablespoons lemon or lime juice
2 tablespoons cilantro (add more if using fresh herbs)
½ teaspoon ground black peppercorns
1 teaspoon sea salt (or 1 tablespoon of salt substitute if sodium restricted)
½ teaspoon dried onion powder
½ teaspoon dried garlic powder
½ teaspoon ground ginger
1 teaspoon Latin seasoning blend (optional… wholefoods brand has sea salt, garlic, annatto, bitter orange, citric acid, citrus peels & oils)

Tex-Mex Taco & Salad Ingredients:

torn romaine leaves (or any lettuce)
prepared black beans (rinsed canned or cooked dried)
chopped green onions (or leeks)
diced Roma tomatoes (or any variety)
diced black olives (or green)
fresh cilantro leaves (or a sprinkling of dried)
shredded cheese (I used Follow Your Heart brand soy-free vegan shredded cheddar.)
sprouted pepitas (roasted pumpkin seeds)
diced ripe avocado (optional)
beef crumbles (optional)
brown rice tortillas (or any variety of wrap)
homemade creamy cilantro citrus avocado dressing (or sour cream, plain yogurt, store bought dressing, salsa, or guacamole)
for the crunchy bowls: grapeseed oil in spray pump (or any oil or cooking spray)

Cilantro Citrus Avocado Dressing Instructions:

Mix all the ingredients together and then blend. (I used an immersion blender.)

This is great to make ahead of time and refrigerate until using.

Taco Salad & Tortilla Bowl Instructions:

Gather, wash, and chop enough ingredients to fill up the crowd you’ll be serving. I haven’t included amounts because everyone has their own preferences regarding salad composition… I like ¾ toppings with a little lettuce! (Brown the beef crumbles in a pan now… if you aren’t vegan.)

Toss everything but the tortillas in a large mixing bowl with a portion of the prepared creamy cilantro citrus avocado dressing … or your dressing of choice. (Or serve it own the side.)

To make the baked tortilla bowl shells, spray each tortilla on both sides with oil… from a refillable mist pump or cooking spray. Press each into either an oven safe bowl or a metal tortilla baker. (Sorry about the lack of pictures for this step… oops!) Bake at 350ᵒ for about 15 minutes or so… really just watch them with the oven light on so that they can be removed when just beginning to brown, because everyone’s oven behaves a bit differently. (Note that overcooked broken shells make great tortilla chips.)

Fill these lovely creations with the tossed salad mixture, and garnish with extra cilantro and pepitas.

I serve these in rimmed salad bowls rather than on plates so that guests can break the shells to eat with the salad without making a mess.

Salad Taco Instructions:

For the non-salad eaters in the group who don’t care for salads, try making a salad taco instead.

Make this soft taco by filling a folded brown rice tortilla with the tossed salad mixture.

Now that’s something you can sink your teeth into!

♥ “Yo quiero taco salad!” said the imaginary Chihuahua spokesdog.

Faithfully Yours,

Leigh

Recipes

“Nacho Average Fiesta Dip” & Spicy Nachos Compuesto (Dairy, Corn, Red Pepper, & Gluten-Free) Easy Appetizer for Cinco de Mayo Fiesta

May 2, 2015 Leigh 1 Comment

My “nacho average fiesta dip” is the main ingredient for my spicy nachos compuesto, and it proves that you don’t need to add red pepper to get a spicy kick out of Tex-Mex. And they make perfecto Cinco de Mayo appetizers because they’re not only quick and easy to make, but are also free of other allergens (like dairy, corn, and gluten) that are so typical of Mexican cuisine. So feel free to indulge without feeling indulgent… & ¡Fiesta forever!

“Nacho Average Fiesta Dip” Ingredients:

7 ounces canned vegan refried black beans (the vegan varieties have no lard added… or try pintos, or make fresh)
7 ounces canned fire roasted crushed tomatoes (or use freshly chopped and roasted)
8 ounce package gourmet soy-free vegan cheddar shreds (this kind doesn’t have canola, soy, or milk casein protein… but use any variety of cheese you prefer)
1 tablespoon lemon juice (or lime)
1 teaspoon ground ginger
1 teaspoon onion powder (or 1 tablespoon fresh)
1 teaspoon garlic powder (or minced fresh)
1 teaspoon ground peppercorns
1 teaspoon sea salt (or salt substitute)
2 teaspoons dried cilantro (or 1 tablespoon fresh)
chips, crackers, or veggies for dipping (try a corn & gluten-free alternative like bean and rice chips)

Spicy Nachos Compuesto Ingredients:

diced green onion
diced tomatoes
fresh cilantro
sliced black olives
shredded lettuce
chips (try corn-free bean and rice chips like these Beanitos)
prepared “Nacho Average Fiesta Dip”
optional: vegan yogurt or sour cream
optional: guacamole (try my spicy recipe that’s red pepper free here)

“Nacho Average Fiesta Dip” Instructions:

Gather all your ingredients and mix them together.

Heat the mixture until the cheese melts. (I used a microwave on 80% power stirring every 2 minutes, for a total of 8 minutes… but a saucepan on a stovetop works well too.)

Blend the hot mix until the cheese is indistinguishable from the beans and rice. (I, of course, used my handy-dandy immersion blender.)

Transfer to a serving dish and garnish with sliced olives, cilantro, and fresh ground peppercorns.

Serve with freshly cut veggies, crackers, or your favorite chips. (I used beautifully dark “Beanitos” made in Austin because the bean and rice combo make a complete protein, at 4 grams per serving… plus they’re yummy.)

Spicy Nachos Compuesto Instructions:

Arrange an overlapping layer of chips onto a dish, and spoon hot “Nacho Average Fiesta Dip” over the top. Add the remaining ingredients in amounts that suit your taste-buds.

I had yogurt on hand and guacamole already made, but the nachos didn’t even need them. The Fiesta Dip had all the flavor I craved. Try tasting the chip-dip combo before loading yours up.

All of that salad-like part (lettuce, tomato, olives, green onion, and cilantro) that makes up the compuesto part of the nachos transforms this recipe from a snack into a meal… and therefore a guilt-free indulgence.

¡Yo quiero spicy nachos!

Faithfully Yours,

Leigh

P.S. Try my Healthy Tex-Mex Cilantro Chicken Spinach Quesadilla Recipe (Dairy, Red Pepper, Corn, & Gluten-Free) Easy Appetizer for Cinco de Mayo Fiesta as well!

Recipes

Healthy Tex-Mex Cilantro Chicken Spinach Quesadilla Recipe (Dairy, Red Pepper, Corn, & Gluten-Free) Easy Appetizer for Cinco de Mayo Fiesta

May 2, 2015 Leigh 1 Comment

This cilantro chicken quesadilla is the latest in my healthy undercover veggie series because it gets spinach haters to eat like Pop-eye. And you don’t have to strong-hold the recipe to make it gluten-free and dairy-free… just switch out a few simple ingredients so that everyone may enjoy it. This makes it the perfecto appetizer for a fabuloso Cinco de Mayo Fiesta. It’s one of my favorite delicioso lunches because it’s so quick and easy to make. So let this recipe send you to Tex-Mex heaven too… guilt free!

Ingredients (for each quesadilla)

2 brown rice tortillas (or any variety of wrap you like)
a few ounces gourmet vegan soy-free cheddar shreds (this kind doesn’t have canola, soy, or milk casein protein… but try any variety of cheese you like)
½ sliced baked chicken breast (see my sautéed greens with chicken recipe for instructions, or use any ground meat)
1 ounce thawed frozen spinach (or use less fresh spinach)
⅛ of a diced onion (or use green onion, leeks, dried onion…)
a few sprigs of fresh cilantro (or dried, to sprinkle with the onion or top as garnish)
optional spices: sea salt, ground peppercorns, garlic powder (to sprinkle inside the quesadilla)
½ diced tomato (or salsa to top the finished quesadilla with)
optional: vegan unsweetened yogurt or sour cream topping
optional: guacamole topping (try my spicy recipe that’s free of red pepper here)

Instructions:

First gather all the ingredients then wash and chop the veggies. (I’ve used frozen spinach here because it’s easy to keep on hand for impromptu meals, being frozen means it’s retained all of its nutrients, more quantity may be added than if using fresh, and it doesn’t need to be washed and dried before cooking. Microwave it if you like, but definitely chop it into smaller bits.)

Lightly spray a skillet with oil and place it over medium heat. (Here I’ve used a ceramic variety, but the non-stick types work well.) Line it with your first layer of tortilla, and then sprinkle half of the cheese evenly over it.

Layer the chopped spinach over the cheese. Then dust it with spices according to your preferences.

Scatter the diced onion across the spinach layer. Add cilantro if not using it as garnish… or do both!

Then distribute the chicken over the onion. (Think about cooking extra chicken to slice and freeze for easy last minute lunches like this one.)

Add the remainder of the cheese. (An even layer acts like a glue for the tortilla.)

Top with the last tortilla and press it down with a large spatula as it cooks through. (Using a cast iron press is another option.) When the quesadilla has heated thoroughly enough to stick together, flip it over quickly with a large spatula. This side won’t take as long to cook… it will be done when it has browned nicely.

Transfer the finished quesadilla to a cutting plate and slice into equal triangles like a pizza. Serve it in the round or stacked in a pretty arrangement like this.

Offer bowls of toppings like guacamole, yogurt, sour cream, salsa, diced tomatoes, and fresh cilantro… or add dollops and sprinkles to each slice.

I like to smother flavor toppings onto each triangle then grind fresh peppercorns over the top… and the cilantro is not only a pretty garnish but adds a distinct burst of flavor.

Keep a bunch of these warm in a low temp oven to serve all at once for your Cinco de Mayo Fiesta… or just make them for yourself as mouthwatering meal that only seems indulgent!

Faithfully Yours,

Leigh

P.S. Holy guacamole! I’ve been seeing a new commercial that erringly pronounces the G in that green goodness over and over and over. If any of you out there are now wondering which way is right way to say it… think Fozzie Bear and begin the word with “wocca”. “Muchas gracias amigos!” on behalf of my Texan ears. 🙂

P.P.S. And if you crave more Tex-Mex… try my “Nacho Average Fiesta Dip” & Spicy Nachos Compuesto (Dairy, Corn, Red Pepper, & Gluten-Free) Easy Appetizer for Cinco de Mayo Fiesta.

Living Faithfully ~ Embracing Creativity