#Cooking #CookingLesson #VEGANCOOKING
Saturday, May 1st – 5pm pst: MAD IN THE KITCHEN LIVE, Vegan Cinco de Mayo the hilarious Carrie Keagan.
On episode 3 of our live streaming cooking adventures, we get to spend some time with my great friend, TV Host, Author, and instagram star, Carrie Keagan. We’ll learn about a plant-based vegan alternative for Cinco de Mayo. She swears I am going to love them!!! Mariesa Mahoney will be responding to your comments and questions during our fun LIVE and INTERACTIVE cooking series.
Here is the recipe if you want to cook along. Pretty soon you will be able to join and cook along on ZOOM!!!
(Recipe adapted from Forks Over Knives)
Preparation update: Cashews need to be soaked at least 5 hours before the show!
3/4 cups raw soaked cashews (Note: Cashews must soak for at least 30 minutes.)
1/2 cup Nutritional yeast flakes
Juice of 1 lime
1/2 tablespoon stone-ground mustard
1/2 cup water
8 flour tortillas
1 Red bell pepper, sliced
1 Yellow bell pepper, sliced
1 Green bell pepper, sliced
1 Yellow onion, sliced
1 Jalapeño, chopped (adjust to suit taste and desired level of heat)
1 1/2 tablespoons ground cumin
1 1/2 teaspoons chili powder
1 tablespoon water
2 cups loose spinach
Combine cashews, nutritional yeast, lime juice, stone-ground mustard and water in a blender. Blend until sauce is a creamy consistency. Reserve.
Place a sauté pan over medium heat. Add oil, onion, bell peppers, and jalapeño. Sauté until the onions are caramelized. Stir in the cumin and chili powder. Cover and cook for 5 minutes, stirring occasionally to prevent sticking. Stir in a tablespoon of water and the spinach and continue cooking uncovered.
Turn the heat to low. Pour the cheese sauce into the onion and peppers. Stir well and then cover with a lid.
Heat a non-stick pan over medium for five minutes. Place one tortilla into the pan and heat for 1 minute, then flip and heat the other side for a minute. Spread ¼ (approximately ½ cup) of the filling on the tortilla. Cover with a second tortilla and continue to cook until tortilla is lightly browned. Flip the quesadilla and cook 2-3 additional minutes or until toasted. Garnish with fresh cilantro and lime.
Small bowl for soaking cashews
Measuring cups and spoons
Cutting board and sharp knife
Sauté pan with lid
Plate for serving
GO GET YOUR INGREDIENTS AND SEE YOU SATURDAY!!!!