Sweet & Spicy Salsa and White Bean Dip

Sweet & Spicy Salsa and White Bean Dip  || Runway Chef We’re getting closer and closer to the Super Bowl and I couldn’t be more excited. Dips, chips, cheese, buffalo sauce on EVERYTHING…..it’s a show down chow down on all things yummy and delicious! Wait, wait, wait, wait. What do you mean, that’s not what the Super Bowl is about?? You mean, it’s not a competition between two people to see who can eat the most snacks to win buffalo wings?!! I’m. So. Confused. And where did this whole football thing come from??! I mean, a leather ball mixed with food and drinks? No! No! No! I think I like my version of the Super Bowl like 10,000 times better. My version includes things like this swirl dip, a spicy, smoky, and sweet dip compromised of a flavorful fruit salsa swirled together with a creamy white bean dip. Let’s be completely honest with ourselves, doesn’t eating a bowl of that sound so much more fun than watching some ball be thrown around a little green field?! By the way, applications for this year’s EATING Super Bowl have already been filled (by me, me and, oh, me!), but we will be accepting applications for next year. Now excuse me while I’m off to practice…..it’s almost game time baby! 

Sweet & Spicy Salsa and White Bean Dip  || Runway Chef Sweet & Spicy Salsa and White Bean Dip  || Runway Chef Sweet & Spicy Salsa and White Bean Dip  || Runway Chef Sweet & Spicy Salsa and White Bean Dip  || Runway Chef Sweet & Spicy Salsa and White Bean Dip  || Runway Chef Sweet & Spicy Salsa and White Bean Dip  || Runway Chef Sweet & Spicy Salsa and White Bean Dip  || Runway Chef

Sweet & Spicy Salsa and White Bean Dip
Yields 4
A little smokey, a little spicy, a little bit sweet, this creamy and crunchy Vegan dip has flavors for everyone; serve this easy-to-prepare dip as an appetizer or a snack
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Prep Time
5 min
Total Time
10 min
Prep Time
5 min
Total Time
10 min
FOR THE SALSA
  1. 1 cup diced mango
  2. 1 cup diced pineapple
  3. 1 small onion, finely chopped
  4. 2 jalapeƱos, diced
  5. 1/2 teaspoon sugar
  6. 1/4 teaspoon chili powder
  7. 1/4 teaspoon cumin
  8. Cilantro, to taste
FOR THE WHITE BEAN DIP
  1. 1 15-ounce can of white beans
  2. 2 tablespoons olive oil
  3. Juice of 1/2 a lemon
  4. 1/4 teaspoon salt
Instructions
  1. First make your salsa by combining all the fruit, pepper, onions and seasoning in a medium-sized bowl. A note on the cilantro: I love it and would happily add at least 1/2 a cup, but my husband is not a fan so we did only a few tablespoons.
  2. Once your salsa is mixed, place it in the fridge while you make your bean dip.
  3. Using a Cuisinart blend together the beans, olive oil, lemon juice, and salt until it is smooth, about 1 minute.
  4. To assemble the dip, pick out a serving bowl. Add a few tablespoons of the salsa to the bottom, then top that with the bean dip. Repeat with more salsa, then more dip. Finish off the top with a "swirl"- using a spoon "dig" a ring into the bean dip, then fill the ring with salsa. Top off with extra cilantro, if you so desire.
  5. This tastes best served immediately, with corn chips (preferably blue corn chips).
Notes
  1. This recipe is vegan, vegetarian, dairy-free and gluten-free.
  2. Store leftovers in an airtight container for up to 3 days in the fridge.
Runway Chef http://www.runwaychef.com/
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3×3 Food: One-pot Cauliflower & Caper Pasta

3x3 Food: Cauliflower Recipes {One-pot Cauliflower & Caper Pasta || Runway Chef} 3x3 Food: Cauliflower Recipes {One-pot Cauliflower & Caper Pasta || Runway Chef} Let’s talk about cauliflower, shall we? I know, I’m throwing you for a total loop there, talking about cauliflower in a post about cauliflower recipes….WEIRDEST.THING.EVER. Don’t worry…we’re not talking about the forlorn little florets haphazardly shoved onto the grocery store items that I refer to as dejected rainbows (more commonly known as a ‘veggie tray’). No, the cauliflower we’re talking about is the real dizzle dazzle deal, yo. It’s one of my all-time favorite veggies and for good reason. You can do evvvvverything with it. Whip up a pizza crust, make faux buffalo “chicken” nuggets, puree it into a rich and creamy sauce, heck you can probably even make it into glue and bind a book with it (but why would you want to waste it doing that?!). Obviously, this is one powerhouse of a vegetable. To show you just how versatile (and tasty) it is, Grace, Luci, and I decided to tackle cauliflower recipes for this month’s 3×3 post. With a dip, salad, and main dish, it’s safe to say the cauliflower will be taking over your life….or at least your next meal. But considering you probably still have your fair share of Christmas cookie sins to redeem, I don’t think you’ll be complaining too much….

3x3 Food: Cauliflower Recipes {One-pot Cauliflower & Caper Pasta || Runway Chef} 3x3 Food: Cauliflower Recipes {One-pot Cauliflower & Caper Pasta || Runway Chef} 3x3 Food: Cauliflower Recipes {One-pot Cauliflower & Caper Pasta || Runway Chef} 3x3 Food: Cauliflower Recipes {One-pot Cauliflower & Caper Pasta || Runway Chef} 3x3 Food: Cauliflower Recipes {One-pot Cauliflower & Caper Pasta || Runway Chef} 3x3 Food: Cauliflower Recipes {One-pot Cauliflower & Caper Pasta || Runway Chef}

One-pot Cauliflower & Caper Pasta
Serves 6
An easy vegetarian dish that is bursting with cauliflower, capers, garbanzo beans, fennel, and lots of zesty flavors that comes together in a flash
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Prep Time
5 min
Cook Time
18 min
Total Time
30 min
Prep Time
5 min
Cook Time
18 min
Total Time
30 min
Ingredients
  1. 1 pound of spaghetti
  2. 2 tablespoons of olive oil + extra for drizzling
  3. 1/4 teaspoon red-pepper flakes
  4. 2 teaspoons salt
  5. The juice of 1 lemon, plus extra wedges for serving
  6. 3 tablespoons capers, drained
  7. 3 cups finely chopped cauliflower
  8. 1 fennel bulb, finely chopped
  9. 1 can garbanzo beans
  10. 2 1/2 tablespoons bread crumbs (I like to use Italian seasoned ones)
  11. 1/3 cup goat cheese, plus more for serving (if desired)
  12. Salt & pepper
  13. Dill, for serving
Instructions
  1. First, make sure you have a rack in the middle of your oven. Then, turn it on to broil.
  2. Fill a large ovenproof pot (I like to use my Le Creuset) with water (and a pinch of salt and a dash of olive oil!) and bring it to a boil over high heat on the stovetop. Add the pasta and cook just until al dente, about 8 minutes. (Now is the perfect time to chop your veggies, if you haven't already.)
  3. Drain the pasta and, without rinsing it in cold water, immediately add it back to the pot. Stir in the olive oil, pepper flakes, salt, lemon juice, capers, and garbanzo beans.
  4. Once everything is well mixed, top the pasta with the fennel and cauliflower pieces. Sprinkle that with the bread crumbs and a dash of salt and pepper and then drizzle the whole thing with olive oil (I probably drizzled on approximately another 2 tablespoons). Finish the top off with the goat cheese crumbles.
  5. Place the pot in the oven and broil for about 10 minutes, or until the cheese and veggies have turned a slight golden color. If you'd like, serve the pasta with one, a few, or all (or none) of the following: extra cheese, salt and pepper, a sprinkle of dill, lemon wedges, pepper flakes, or a drizzle of olive oil.
Notes
  1. Sever with a kale salad, crunchy bread, and a glass of white wine.
  2. Store leftovers in an airtight container in the refrigerator for 3-5 days.
  3. As with all my recipes, this one is totally customizable. Therefore if you don't like capers, fennel, or garbanzo beans, feel free to either replace them or leave them out completely.
  4. In place of the goat cheese try using parmesan cheese, feta cheese, or ricotta cheese, or eliminate the cheese altogether.
  5. To make this less zesty/spicy, leave the pepper flakes out.
  6. This recipes is vegetarian. To make it gluten-free, eliminate the bread crumbs and use a gluten-free pasta. To make it dairy-free, eliminate the cheese.
Runway Chef http://www.runwaychef.com/
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One-Pot Mushroom Tomato Tofu Stew

One-Pot Mushroom Tomato Tofu Stew || Runway Chef Another cold day. Another bowl of soup. Who woulda thunk?! This is a new favorite recipe from an old favorite cookbook. Cookbooks…remember those ancient things? The things we used before Google came along to spit out 100s of versions of the recipe we needed faster than we could even flip to the recipe index in the book. Well, I had a whole stack of them collecting dust and I decided it was time for the dust to collect elsewhere…at least some of the time. This mushroom tomato tofu stew is adapted from a book that I actually cooked from a lot while I was growing up. I’d forgotten all about it, until I was browsing a used bookstore and happened upon a barely used copy for only a couple dollars. I was thrilled (to add it to my dust-collecting collection)! Being in detox-from-the-holidays mode I figured it was better to reach for the low-fat cookbook before I tackle (and proceed to gain 500 pounds) from Julia Child’s book. And boy does this stew deliver on the detox level. It’s packed with vegetables and pretty much only vegetables, making it 1,000 times healthier than anything else I’ve eaten in the last month, although I’m pretty sure eating french fries (potatoes=veggies!!!) would be healthier than anything I’ve eaten in the last month. Per usual, I can never truly “follow” a recipe so I have made a few adjustments. Feel free to do the same. 

Do you like to make recipes from cookbooks, blogs, websites, or just wing it?

One-Pot Mushroom Tomato Tofu Stew || Runway Chef One-Pot Mushroom Tomato Tofu Stew || Runway Chef One-Pot Mushroom Tomato Tofu Stew || Runway Chef One-Pot Mushroom Tomato Tofu Stew || Runway Chef

One-Pot Mushroom Tomato Tofu Stew
Serves 6
A simple stew that is hearty, full of flavor, and bursting with nutrients
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Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Ingredients
  1. 4 cups chopped onions (about 3 medium-sized onions)
  2. 1/2 cup water
  3. 3 cups sliced celery (about 1 bunch, or 8 stalks)
  4. 4 cups sliced mushrooms (about 12 baby bella mushrooms or a 10 ounce package)
  5. 2 bay leaves
  6. 1 tablespoon grated fresh ginger root
  7. 1 28-ounce can of undrained chopped tomatoes
  8. 2 tablespoons of peanut butter
  9. 1/3 cup of Bragg's or soy sauce (more or less, depending on taste preference)
  10. 2 teaspoons salt (more or less, depending on taste preference)
  11. 12 ounces of tofu, cut into bite-sized pieces
Instructions
  1. To a large soup pot add the water and onions. Place the pot over high heat, put the lid on, and let the onions cook for about 5 minutes, stirring once or twice. Add in the celery and continue cooking for another 5 minutes with the lid on. Next, add the mushrooms, lower the heat to medium, and cook an additional 5 minutes, adding more water if the vegetables begin to stick to the pan.
  2. Once you've cooked the vegetables down, add in the remaining ingredients and continue to simmer on low heat, until everything has warmed through. Discard the bay leaf and serve.
Notes
  1. This recipe is low-fat, dairy-free, gluten-free, vegan, and vegetarian.
  2. I recommend serving this with a salad and some crusty bread.
  3. This soup can be made ahead then kept warm in a crockpot, or simply reheat it for 5 minutes over medium heat before serving.
  4. Store any leftovers in an airtight container in the refrigerator for 3-4 days.
Adapted from Moosewood Restaurant Low-Fat Favorites Cookbook
Runway Chef http://www.runwaychef.com/
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Goat Cheese Pumpkin Tacos

Goat Cheese Pumpkin Tacos || Runway Chef #pumpkinrecipes In case you didn’t believe me about my pumpkin excitement on Friday, these goat cheese pumpkin tacos should clarify. I know. I know. Two pumpkin recipes in a row. It’s a little extreme. But I’m an extreme girl, especially when it comes to pumpkin (ummm, hello, I created a Pumpkin Recipes Pinterest board). Also since yesterday was officially the First Day of Fall, I figured, ’tis the season, right??? It might be hard to believe but these are even easier to make than Friday’s recipe (you’re looking at 10 minutes max, if your pumpkin is already cooked, of course). Also, these tacos are a little bit on the lighter side than the enchiladas were. But don’t let the word ‘lighter’ fool you. These are 110% pure pumpkin deliciousness!

P.S. I’ll be sharing a video soon on how to roast a pumpkin. Stay tuned on my Youtube channel.

Goat Cheese Pumpkin Tacos || Runway Chef #pumpkinrecipes Goat Cheese Pumpkin Tacos || Runway Chef #pumpkinrecipes Goat Cheese Pumpkin Tacos || Runway Chef #pumpkinrecipes Goat Cheese Pumpkin Tacos || Runway Chef #pumpkinrecipes Goat Cheese Pumpkin Tacos || Runway Chef #pumpkinrecipes Goat Cheese Pumpkin Tacos || Runway Chef #pumpkinrecipes

Goat Cheese Pumpkin Tacos
A Fall-inspired taco topped with fresh, colorful ingredients and creamy goat cheese
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
  1. Pumpkin cubes (roasted pumpkin that has been skinned & cubed)
  2. Black beans
  3. Corn (I mixed mine with chili powder, about 1 tsp. for every 1 1/2 c. corn)
  4. Red onion, chopped
  5. Cilantro, chopped
  6. Goat cheese
  7. Green chili salsa
  8. Taco shells (I love the corn & wheat mix soft shell ones from Trader Joe's)
Instructions
  1. These tacos are super easy to assemble. Simply lay out your taco shell on a plate then add on the ingredients of your choosing, doing as little or as much as you'd like of each ingredient. For my tacos I did pumpkin, then beans, then corn, and finished it off with a sprinkling of cilantro, red onion and goat cheese as well as a drizzle of green chili salsa.
  2. These should be served immediately. Any leftovers should be stored separately in airtight containers in the refrigerator.
Notes
  1. Serve with a spicy margarita or a pumpkin beer and a big salad or a side of guacamole and corn chips.
  2. Butternut squash (or any other squash) can be substituted for the pumpkin cubes.
  3. For a gluten-free option use corn tortillas.
  4. For a dairy-free/vegan option omit the goat cheese.
Runway Chef http://www.runwaychef.com/
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Spiced Tofu Nuggets w/ Orange Chili Aioli

Spiced Tofu Nuggets with Orange Chili Aioli via @runwaychef #healthy #appetizers The only consolation that summer is pretty much gone is that football season is here. And by football season I mean tailgating season. And by tailgating season I mean stuffing-my-face-with-ridiculous-amounts-of-insanely-delicious-and-absurdly-bad-for-you-food season. While I love to catch parts of Chiefs games (Go Chiefs!), and I worked as the football team manager for my college, I just don’t have the attention span to watch an entire football game (hence why I failed miserable at my team manager job). But eating, now that is a sport I have the attention span for. Let me assure you that if eating was truly a game, I would score a bazillion touchdowns every single time. I’m not even sure how you score a touchdown in eating, but I just know I would. So while everyone else is focused on the football game, I’m focused on the tailgate game, plotting my next play to score a touchdown at the food table. My biggest concern? Protecting my waistline. Now don’t get me wrong I love a good plate of nachos, french fries dipped in ranch, and I would probably kill for some good boneless buffalo wings, but a diet like that won’t get me very far in the game so I like to mix in a few healthy treats or modified takes on unhealthier favorites every time there’s a tailgate spread. These spiced tofu nuggets are just one example. I know, I know, you’re probably thinking “Tofu?! Gross!” but believe it or not these actually taste almost exactly like chicken nuggets. They can be served alone with the orange chili dipping sauce or dressed up with a little orange coleslaw and a tortilla chip (almost like a mini taco) for a completely delicious guilt-free treat (or as guilt-free as something that is fried and covered with a mayonnaise sauce can be).

fried tofu nugget spiced fried tofu nuggets fried tofu nuggets Spiced Tofu Nuggets with Orange Chili Aioli via @runwaychef #healthy #appetizers

Spiced Tofu Nuggets with Orange Chili Aioli
Serves 2
A spicy tofu take on the chicken nugget served either alone with a orange chili dipping sauce or mini taco style
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Prep Time
5 min
Cook Time
20 min
Total Time
30 min
Prep Time
5 min
Cook Time
20 min
Total Time
30 min
For the tofu
  1. 1/4 cup of cornmeal
  2. 1/4 cup of flour
  3. 2 teaspoons garlic powder
  4. 1 teaspoon paprika
  5. 1 1/2 teaspoons of chili powder
  6. 2 teaspoons salt
  7. 1 teaspoon of a smokey seasoning mix (optional)
  8. 8 ounces of tofu
  9. Oil
For the aioli sauce
  1. 2 tablespoons of mayonnaise (can also use a Vegan mayonnaise)
  2. 2 tablespoons of sweet chili sauce
  3. 1 teaspoon of sriracha
  4. 3 tablespoons of orange juice
For serving (optional)
  1. Corn chips (I used sweet potato ones from Trader Joe's)
  2. Coleslaw (shredded cabbage mixed with a few tablespoons of OJ, mayo & apple cider vinegar & sprinkled with salt and pepper)
  3. JalapeƱos
  4. Avocado or guacamole
Instructions
  1. Begin by making your breading mixture. Combine all the dry ingredients in a small bowl. Stir until well mixed. Set aside.
  2. Add about 1/4" of oil to a medium-sized skillet and begin heating it over medium heat. Then cut the tofu into thick cubes. Begin rolling them in the flour mixture until they are well coated. Once the oil is nice and hot and sizzling, begin dropping the tofu cubes in. Cook until crispy and golden brown, turning it every few minutes until you have cooked it on each side (this should take about 10-12 minutes total). Remove the cubes from the oil and drain on a paper towel. Repeat this process until all the cubes have been cooked.
  3. To make the aioli, combine all the ingredients in a small bowl and stir until well combined and smooth. Feel free to adjust the amounts of ingredients based on flavor preference.
  4. To serve the tofu nuggets, either leave them as is or assemble them into mini tacos by layering a chip with some coleslaw adding a nugget and then topping it with the aioli.
  5. Serve immediately. If there are any nuggets leftover, store in an airtight container then reheat in the oven at 350 degrees for about 10 minutes (although be warned that they will not be as crispy). Also do not store any of the mini tacos assembled as they will get soggy.
Notes
  1. This recipe can easily be doubled or tripled for a larger group of people.
Runway Chef http://www.runwaychef.com/
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