View Full Version : Walnut Chorizo & Red Bell Pepper Cream Recipe??
08-12-2009, 04:15 PM
I'm looking for some recipes & hoping for some help. Last night, DH & I went to Daily Juice Cafe in Austin. We shared the Southwestern Salad (http://www.dailyjuice.org/pages/cafe-menu) & Texicali Tacos (http://www.dailyjuice.org/pages/cafe-menu-2), both of which were great. I've been looking in my raw books for 2 similar recipes ever since without any luck. :confused:
1st recipe is the Walnut Chorizo taco filling. I tasted walnut & celery in it covered in a tangy whitish sauce (with a little vinegar &/or miso maybe?).
2nd recipe is a Red Bell Pepper Cream Sauce used as a southwestern salad dressing. I tasted red bells & cilantro in it, but it had a nice creamy taste to it. Was divine!
Any suggestions or recipes come to mind?? Thanks in advance! :)
08-13-2009, 01:26 AM
Could you use cashews or some other nut for the Chorizo filling?
08-13-2009, 10:07 AM
Probably. I'm certainly open to suggestions. I was just mentioning the ingredients I identified in Daily Juice's recipes to see if it rang any recipe bells. :p
08-13-2009, 01:02 PM
Those pics are great advertisement for the place.
I would say that Red Bell Pepper Cream Sauce is just their term for a cheesy sauce or Queso. There are a lot of cheesy sauce recipes around that use cashews or mac nuts for the creaminess, red bell pepper for the taste and colour, and nutritional yeast and miso or nama shoyu for the cheesy taste. Lemon for the tang. Yes, cilantro. Queso, which is similar in consistency to cheese fondue, usually has some green or red chiles in it in Mexico, so you could add that or not. I'm getting interested in trying this out. In the "old" days, I used to use canned pimento for my vegan cheese sauces, but then I saw a friend just put in the fresh red peppers and I used that from then on.
For the Walnut Chorizo, could you tell us if it was kind of a pate, or what was the consistency? You can easily find recipes for raw vegan sausage and add some zing with chili powder which is what Mexican Chorizo has. Wikipedia says it has the consistency of ground beef, because of all that chili powder. So that consistency would be easy to achieve with ground or food-processor-pulsed walnuts or you could use pecans as well. I love making meat substitute with walnuts. Great pates, great meatballs, etc.
That white sauce would likely be queso blanco. (from Wikipedia - "Queso blanco and queso fresco make a creamy addition to recipes, and are often used as a topping for spicy Mexican dishes such as enchiladas and empanadas, or crumbled over soups or salads. Meltable versions are used to make quesadillas") So our raw vegan versions would include a soft white nut, some nutritional yeast, white miso, a little lemon and be pourable. Or you could ferment it a bit as the real queso blanco is also known as a "bag cheese", probably like cottage cheese or quark which ferment first and then are put into a bag to drain out the whey. Depends if you want curds, if you want to press it into something you could slice, or a pourable cheese sauce.
Another thing that really interested me too was mention of the "Soft Chia Seed Daily Bread" in the BBQ Coconut Sandwich.
Has anyone tried it or seen it? Is it basically flax-seed-based with additional chia sees, or no flax? Does anyone know of a recipe for it?
08-13-2009, 02:33 PM
Thank you posting info about these restaurants, even if you own them, perhaps=)>
Now, I feel it is my duty to make the drive to Austin and sample the whole menu to give you my opinions=) Be right back!
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