Jalapeno Garlic Havarti Wedge
- preheat oven to 350 F
- make 'quickie guacamole' using avocado and prepared salsa
- arrange mushrooms, stems removed, hole side up on a baking sheet, stuff with guac, then top with pepperjack daiya and drizzle with oil if you like
- bake for 20-25 minutes, for extra crispy daiya cheese, turn the broiler on high and broil for about 5 minutes
remove from oven and top with hot sauce and sprinkle with cilantro
Let them cool a little before eating or you will burn your mouth…I know it will be hard, but wait…trust me, I know this from experience.
1) Jackfruit from a can has a soft consistency and briny flavor. To get rid of the brine, rinse multiple times, soak in water for about 1 hour, then rinse again and drain. To toughen the consistency, broil on non-stick foil at 400 degrees for about 15 minutes or until jackfruit is dried out and starting to brown around the edges. Mid way through, remove from oven and pull jackfruit apart with 2 forks to attain desired appearance, then return to oven.
2) While jackfruit is browning: crumple nori and add to food processor or blender and blend. Add boiling water and blend.
3) Add spring onion, shallot, garlic, celery and pulse until ingredients are chopped.
4) Add mayonnaise, capers, relish, miso, nutritional yeast, parsley and blend.
5) Add chickpeas and pulse until chickpeas are chopped but not blended.
6) Remove jackfruit from oven, transfer to large bowl and allow to cool. In the meantime, place 2 slices of bread on hot foil, add 1 slice of Daiya on on piece of bread and return to oven just until Daiya melts and browns a bit.
7) Mix chickpea mixture into jackfruit by hand. Spread 1/2 cup of the mock tuna salad on hot toast with melted Daiya, add preferred toppings, and enjoy!
Place all ingredients into food processor and mix until fairly smooth.
Serve with pita crisps or baguette.
Preheat oven to 375°F.
Generously grease a 9 x 9-inch pan or baking dish. Mix ground flaxseed with water and let sit to congeal. Finely chop green onion and Daiya Jalapeno Garlic Harvarti cheese.
Place entire package of cornbread mix in large mixing bowl.
Add 1 1/2 cups milk substitute, flax seed mixture, 1/3 cup oil, diced green onions and Daiya wedge.
Mix until all ingredients are incorporated. Pour into pan and bake for 25 minutes or until nicely browned.
1. Mix the refried beans and Daiya Jalapeno Garlic Havarti Style wedge on the stove until all of the Daiya is melted.
2. Fill tortillas with the refried bean mixture and chopped onions. (If using corn tortillas, warm in microwave beforehand to soften.) Roll up the tortillas and place in a baking dish.
3. Top with salsa verde or green enchilada sauce.
4. Mix the three types of Daiya shreds together and sprinkle on top of the enchiliadas with some chopped red bell peppers.
5. Bake at 400 F until all the Daiya is melted. Time varies per oven.