The Planted Kitchen

Restaurant Style Salsa

Feb
02

Restaurant Style Salsa

I love love LOVE salsa. I go through multiple jars a week. It’s actually kind of sad, really. That’s another story for another day though.

Because I eat so much salsa, I know what I like and what I don’t like. I know I don’t like salsas that are too sweet because then all I can taste is the sugar. Not a good look for salsa. I also don’t like super chunky salsa because, for some reason, big chunks of tomato gross me out.

I also like salsa that is spicy, but not so spicy that I can’t enjoy it. That takes all the fun out of it for me.

I literally put salsa on just about everything I eat. I’m a little obsessed. Don’t judge me. But seriously, I would probably drink it if people wouldn’t think I was crazy. Because I know what I like and what I don’t, I of course had to make my own version.

It’s ridiculously easy and quick to make. It takes about 10 minutes and you’ve got yourself some delicious, fresh salsa!

What you need for this recipe:

  • Diced tomatoes
  • Jalapeno
  • Cilantro
  • Green Chilies
  • Lime
  • Garlic
  • Onion
  • Cumin
  • Smoked Paprika
  • Sea Salt
  • Ground Black Pepper

Useful Tools:

  • Food Processor ( I use this one) or blender.

If you make this salsa, please let me know by commenting below, tagging @theplantedkitchen on Instagram, of using the hashtag #theplantedkitchen.

5 from 1 vote
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Restaurant Style Salsa

The BEST restaurant style ( AKA not chunky) salsa!

Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes
Servings 6 Servings
Author Whitney

Ingredients

  • 1 Can Diced Tomatoes (Fire Roasted or Regular) don't drain
  • 4 Cloves Fresh Garlic
  • 1 Chopped Jalapeno
  • 1 Handful Cilantro
  • 1/2 Chopped White or Red Onion
  • 1/2 Tsp Cumin
  • Juice of 1/2 Lime
  • 1/2 Tsp Smoked Paprika
  • 1 Can Diced Green Chiles
  • Salt to Taste
  • Ground Black Pepper to Taste

Instructions

  1. Add all Ingredients to a food processor or blender and pulse until you reach the desired consistency. You can also use a blender if you don't have a food processor.

  2. Salsa will keep in an airtight container for 5 days in the refrigerator. 

 

Chili Cheese Fries

Jan
30

I’m going to be honest: this recipe takes a while if you do it at once. The good news is that you can make the Cashew Queso and Chili ahead of time! Even though this takes a while, this recipe is so worth it! It is the perfect snack for a get together that involves finger foods (the Super Bowl is this weekend, y’all).

This delightful snack, or meal, is cheesy, beany, tomatoey, and so so full of flavor! Matt likes this even better than non-plant based chili cheese fries, which says a lot. He grew up eating a lot of meat and cheese.

This recipe will easily feed four people as a snack, or if you’re like Matt and I, two people for a meal. OR if you feel so inclined, you can just make the french fry part of it and eat them as a side with a black bean burger.

Ingredients Needed:

  • Raw Cashews
  • Nutritional Yeast
  • Smoked Paprika
  • Vegetable Broth
  • Chili Powder
  • Cumin
  • Lime Juice
  • Garlic
  • Pinto Beans
  • White Onoin
  • Diced Tomatoes
  • Russet Potatoes
  • Sea Salt
  • Ground Black Pepper

The thing about the fries is that I HIGHLY recommend using parchment paper on top of the baking sheet instead of foil. I recommend this for two reasons. One, the fries will stick to the foil. Two, cooking with foil just isn’t good for you.

 

A few things about this recipe: 1.The fries are BAKED. AND CRISPY! 2.I use avocado oil to bake them. I use this because it has a high smoke point. I try not to use oil as a general rule, but in this case, the oil is what helps the fries get crispy.3.When making these, I accidentally put too much smoked paprika in, but this turned out to be a happy accident because they were delicious!

Chili Cheese Fries

Servings 4 servings
Author Whitney

Ingredients

For The Fries

  • 2-3 Large Russet Potatoes
  • 1 tbsp Avocado Oil
  • 1 tsp Sea Salt more or less to taste
  • 1 tsp Ground Black Pepper more of less to taste
  • 2 tsp Smoked Paprika optional

Toppings

  • 1 batch Cashew Queso
  • 1 batch Chili from Cheesy Chili Mac

Instructions

  1. Preheat oven to 450 degrees F.

  2. Wash and cut potatoes into long slices, about 1/4 of an inch thick. You can peel the potatoes, but this is optional.

  3. Soak cut potatoes in water for 30 minutes.


  4. While the potatoes are soaking, line a baking sheet or two with parchment paper.

  5. Once the potatoes are done soaking, toss them with the avocado oil, salt, pepper, and smoked paprika, if using.

  6. Line potatoes on lined baking sheets with NO overlapping pieces.

  7. Baked for 25 minutes, flipping halfway.

  8. While the fries are baking, make the cashew queso and chili. These can also be made ahead of time.

 

Tropical Turmeric Smoothie

Jan
24

Tropical Smoothie

I decided to try a new smoothie with some orange in it (not orange juice, too much sugar and no fiber)so that I could get some vitamin c. So I looked in my freezer to see what else I could put in it. I found strawberries, blueberries, pineapples, peaches, and mangoes. I went with a tropical theme and left out the berries since I put those in my smoothies on a daily basis. Tropical, you ask? I suppose I’m just wishing I was on a beach.

I also always put turmeric in my smoothies because of its anti-inflammatory properties since I’m constantly in a state of inflammation due to Endometriosis. I still put turmeric in my tropical smoothie because it’s what I do on a daily basis. I also added a dash of black pepper (don’t worry it doesn’t affect the taste) because it helps the body to absorb the turmeric.

This smoothie would also be delicious with peanut butter added in because isn’t every smoothie with peanut butter in it delicious?

Also, I’m not entirely sure if peaches are tropical. I don’t actually think they are.

Anyway, if you make this smoothie, let me know what you think by commenting below, sharing on Facebook, tagging @theplantedkitchen on Instagram, or using the hashtag #theplantedkitchen.

5 from 2 votes
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Tropical Turmeric Smoothie

Servings 2
Author Whitney

Ingredients

  • 1 Cup Frozen Pineapple
  • 1 Cup Frozen Mango
  • 1/2 Cup Frozen Peaches
  • 1/4 Navel Orange
  • 1 Banana
  • 1 1/2 Cups Plant Milk
  • 1/4 tsp Turmeric
  • Dash Black Pepper the helps the turmeric to be absorbed more easily.

Instructions

  1. Wash, cut, and peel the navel orange.

  2. Add all ingredients to a blender and blend on high until smooth.

  3. Enjoy Immediately. 

 

Cashew Queso

Sep
22

The best cashew queso

I could seriously eat queso with every meal if it were socially acceptable. Queso and guacamole. Those two things are ALWAYS in my house. I’m not going to lie, I had some of this queso with breakfast. Matt always makes fun of me because, inevitably, I drop some guacamole or queso on the close I’m wearing. “It’s not yours if it doesn’t have guacamole on it.” I guess I need a bib or something. I also may be the only person who had to get a ring cleaned because I accidentally dipped it in guacamole and it got in between all of the stones. Welcome to my life.

The best cashew queso

Matt finds my need for queso and guacamole either endearing or annoying, I’m not sure which. But either way he’s okay with eating meals that involve one or both of those things at least twice a week. They’re just so amazingly delicious! Most of the time Matt doesn’t get to actually eat any of it because, I’ll admit it, I’m a queso hog of sorts. Actually, I tend to hog just about any dip if I really like it, without really meaning to. Oops.

This queso is extra great because it’s plant-based and totally customizable! Like spicy queso? Add some jalapeños. Like your queso with “meat” in it? Put some lentil taco meat in it. The possibilities are endless. I would suggest using a high powered blender such as a Vitamix or Blendtec .

The best cashew queso

On anther note, I’ve been reading a lot of books lately. I’ve always been a bookworm, but I had stopped reading as much because Matt and I went on a series of vacations. Now that I’m back in the swing of things, I’ve been reading like a maniac again! If anyone has any recommendations, please let me know. I’m definitely open to suggestions!

Cashew Queso

Servings 4
Author Whitney

Ingredients

  • 1 1/2 Cups Raw Cashews soaked for 6-8 hours
  • 2 Cups Vegetable Broth low sodium
  • 1/3 Cup Nutritional Yeast
  • 1 Tsp Smoked Paprika
  • 1 Tsp Chile Powder
  • 1 Tbsp Lime Juice
  • 1 Tsp Cumin
  • 1 Tsp Sea Salt
  • 2 Cloves Garlic minced
  • 1 Diced Jalapeno optional
  • Pico de Gallo optional

Instructions

  1. Soak cashews for 6-8 hours (or overnight) in water.

  2. Drain and rinse cashews.

  3. Place all ingredients in a high powered blender such as a Vitamix or Blendtec and blend until smooth.

  4. Enjoy with chips, on tacos or however you like to eat queso!

  5. Store in an airtight container in the refrigerator for 3-4 days.