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Coconut Chipotle Lime Dressing

After traveling for the last few weeks and treating myself to just a bit too much cheese (queso panela, I love you), I decided to do a dairy detox. At home there is a spicy chipotle sauce I love, but it's based on mayo and/or sour cream. Here is a vegan version of it.

If you can't find unsweetened coconut yoghurt, I suspect canned coconut cream or canned coconut milk would work, though the taste will likely be sweeter. If all else fails, use kefir or greek yoghurt (tho I advise staying away from dairy: delicious as it is, it is just not good for you).

I served it with a simple quinoa and poached egg bed. You can use it for so much more: spoon a dollop onto vegetables, soup, tostadas, spread on sandwiches, burgers, etc.

Instrucciones en español después de la foto!

Dressing Ingredients:

1 cup unsweetened coconut yogurt

2 chipotle chiles from can + 1 tablespoon of adobo sauce

juice from 1/2 lime

1/2 tsp salt

1/4 tsp garlic powder

Quinoa Egg Ingredients:

1 cup black quinoa + 1 1/2 cup of vegetable broth or water

2-4 eggs + 1 cup white vinegar (instructions here)

drizzle of olive oil

optional toppings: fresh dill sprigs, avocado

salt and freshly ground pepper

Coconut Chipotle Dressing

Blend all ingredients together until combined. Refrigerate.

Quinoa and Egg tower

Rinse quinoa in a mesh strainer under running cold water for ~2 minutes (or soak and change water twice). Drain well. Heat a drizzle of olive oil in a pot over medium-high heat. Add drained quinoa and toast it, stirring, until most of water is absorbed and quinoa looks dry. Make sure not to burn.

Add vegetable broth or water (if using water, add salt), and bring to a boil, then cover and reduce heat to lowest setting. Let cook until quinoa is fluffy and water is absorbed, ~15-20 minutes. Fluff with a fork, turn off heat, and set aside. Let sit covered for 5 minutes.

While quinoa rests, prepare your poach eggs (detailed instructions here). To assemble place quinoa bed as base (shape using a circular cookie cutout, or cup), top with sliced avocado, poached egg, and drizzle liberally with dressing. Finish with fresh dill sprigs and freshly cracked pepper and salt.

Yields 1 cup of dressing, 2-4 servings



Ingredientes Aderezo:

1 taza yogurt de coco sin azucar

2 chiles chipotle + 1 cucharada de adobo

jugo de 1/2 limon

1/2 cucharadita sal

1/4 cucharadita ajo en polvo

Ingredientes Quínoa y Huevo:

1 taza quínoa negra + 1 1/2 taza consome vegetal o agua

2-4 huevos + 1 taza vinagre blanco (detalles aquí)

aceite de oliva

opcional: eneldo fresco, aguacate

sal y pimienta, recién molidas


Licuar todos los ingredientes hasta que estén uniformes. Refrigerar.

Torre de Quínoa y Huevo

Limpiar quínoa bajo la llave de agua en un colador con agua fría, 2 minutos. Escurrir bien el agua. Calentar un poco de aceite de oliva en una olla sobre fuego medio-alto. Tueste la quínoa lavada, cuidando que no se queme, hasta que se evapore el agua.

Agrega consomé vegetal o agua (añadiendo sal al agua), y subir a fuego alto hasta que hierva. Cuando suelte hervor, cubra quínoa y baje el fuego al mínimo. Cocine la quínoa hasta que este hinchada y el agua se haya evaporado, ~15-20 minutos. Revuelva con tenedor, quítela del fuego, y déjela reposar, cubierta.

Mientras, prepare los huevos (instrucciones detalladas aquí). Sirva cama de quínoa como base, usando un molde para galletas en forma circular para darle forma o bien, una taza. Ponga lajas de aguacate encima, huevo, y agregue el aderezo. Termine con eneldo fresco y sal y pimienta recién molidas.

Rinde 1 taza de aderezo, 2-4 porciones

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