Category: Sides

Line an 8×8-inch square baking dish with parchment paper, leaving overhang on two opposite sides like handles. Lightly coat with nonstick spray. Set aside.

Melt the butter in a medium microwave-safe mixing bowl and set aside to cool to room temperature.

In a large, separate bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.

Add the eggs to the bowl with the melted butter and whisk until blended. Stir in the buttermilk and honey. Add the wet ingredients to the dry ingredients and, by hand, stir gently just until combined. The batter will be lumpy. Gently stir in 1 cup of the cheese, corn, jalapeño peppers, and half of the green onions. Let the batter sit at room temperature for 20 minutes while you preheat the oven.

Place a rack in the center of your oven and preheat the oven to 350 degrees F. Pour the batter into the prepared pan and smooth the top. Sprinkle the remaining green onions and 1/2 cup cheese on top. Bake the cornbread for 28 to 32 minutes, or until center is set, the top is golden brown, and a toothpick inserted in the center comes out clean. Let cool in the pan, then using the parchment paper, lift it onto a cutting board. For tidy slicing, let cool completely. For warm, messy slices, cut right away and enjoy!

Heat oil in a 5 quart saute pan over medium-high heat. Add rice. Cook rice, stirring constantly, for several minutes, until rice begins to turn a golden color.

Reduce heat to low to avoid spattering. Gently pour in warm water, then tomato sauce and stir. Stir in chili powder, Caldo de Tomate and minced garlic. Turn heat back up to medium-high, bring to a boil, then reduce to low and cover. Simmer for 20 minutes, or until all water has been absorbed.

Turn off heat, fluff rice then let sit, covered, for 5-10 minutes before serving.

To prepare the cheese layer, scoop out 3/4 cup of spreadable Mexican Cheese and whisk in very hot water until it resembles queso – about 1/2 cup.

Next, prepare the guacamole by mashing all ingredients together in a bowl and adjusting seasonings to preference. Do the same with the pico de gallo (or just use your favorite salsa).

To assemble the dip: Spread out vegetarian refried beans, then top with cheese layer, then guacamole, then pico or salsa, then bell pepper, then black olives, then cilantro.

Serve immediately or cover and refrigerate. Can be made up to 1 day in advance.

In a large saucepan, warm the olive oil over medium heat. Add the onion and a pinch of salt and cook, stirring often, until the onion is tender and turning translucent, about 5 minutes.

Add the grated potato, garlic, paprika, chili powder, cumin, garlic powder, onion powder and salt. Stir to combine, and cook, stirring constantly, for 1 to 2 minutes to enhance their flavors.

Add the cashews and water, and stir to combine. Let the mixture come to a simmer. Continue simmering, stirring frequently and reducing heat as necessary to avoid a rapid boil, until the potatoes are completely tender and cooked through, about 5 to 8 minutes.

Add the nutritional yeast, sun-dried tomatoes, hot sauce and vinegar. Using an immersion blender, blend until the mixture is completely smooth, about 2 minutes, stopping to scrape down the sides if necessary. If the mixture won’t blend easily or if you would prefer a thinner consistency, add water in ¼ cup increments, blending after each one.

Taste, and blend in additional salt until the queso is utterly irresistible. Add the tomatoes or salsa and jalapeños. Cook over medium heat, stirring constantly, until the mixture is very warm.

To serve it as a dip, transfer to a serving bowl and top with any garnishes you’d like. Or to make nachos, drizzle it generously over a bed of tortilla chips and garnish as desired. Serve immediately.

Using a food processor, pulse dry uncooked lentils until partially chopped and chunky. Set aside.

Next pulse walnuts until chopped into small pieces. Set aside.

In a large pan over medium heat, sauté chopped onion in 1/4 cup veggie broth until onion begins to get translucent. About 5 minutes.

Add walnuts and 2 more tablespoons broth and sauté 3 more minutes until mixture begins to caramelize.

Add chopped lentils and 2 more tablespoons broth to the pan and sauté for 1 minute.

Add tomatoes and chopped green chiles and sauté 2 more minutes.

Add 1 3/4 cups veggie broth and spices and mix well.

Cook covered for 10-15 minutes until lentils have softened and broth is almost gone. Uncover and turn heat to low.

Stir in cheese sauce and allow to bubble. Once bubbling, remove from heat and serve immediately.