Barhyte Specialty Foods were kind enough to send me a case of their sauces and specialty foods. You saw what I did with the jalapeno stuffed olives (delicious spicy tofutti cream spread!) and now, you can see what I did with the Lime Chipotle marinade and the Chipotle Mustard!
We all now how much I love Mexican food and how much Grumpy doesn't. Well, with him being out of the picture weekdays now, it was easy to make something with the Lime Chipotle marinade! I invited mom and dad over and made up some of these yummy Roasted Lime Chipotle Veggie Fajitas!
I also have a penchant for mustards (you should see how many different flavored mustards are in my fridge!). Saucy Mama also has an awesome mustard that I received a bottle of ! Good thing Grumpy wasn't here to see the mustard, he would have rolled his eyes over my excitement. Especially because it was Chipotle flavored! lol
Veggie has been my way of eating with Grumpy gone. For the most part I try to eat totally vegan but when eating out, that is a little harder! I decided I wanted to try a vegan mac & cheese and of course, being the Saucy Mama that I am, I wanted to kick it up some by using the Chipotle Mustard!
Chipotle Lime Veggie Fajitas
using Saucy Mamas Chipotle Lime Marinade
1 small zucchini, chopped
1 small yellow squash, chopped
1 red pepper, sliced
1 yellow pepper, sliced
1- 8 oz package presliced mushrooms
1 onion, sliced
1/2 bottle Saucy Mama Chipotle Lime Marinade
Mix marinade in with the veggies in a large roasting dish. Roast until just tender. Serve in homemade flour tortillas (of course you can sub bought ones!) with diced fresh tomatoes and sour cream.
Chipotle Mustard Vegan Mac & Cheese
using Saucy Mama's Chipotle Mustard
3 cups dry elbow macaroni, cooked per instructions and drained
2 cups vegetable broth (I use better than bouillon veggie broth)
1/4 cup flour
1 tablespoon olive oil
2 large cloves garlic
pinch of thyme
1/2 teaspoon fresh ground pepper
1 teaspoon tumeric
3/4 cup nutritional yeast flakes
juice of 1/2 lime
1/2 - 1 tablespoon Saucy Mama Chipotle Mustard (depending on your taste)
Saute garlic in olive oil for about 1 minute. Add thyme and pepper. Cook a few seconds more.
Blend flour with veggie broth. Pour into hot pan with garlic oil whisking constantly. Cook until broth mixture begins to thicken. Whisk in tumeric and yeast flakes. Continue to cook for another 2-3 minutes or until thickened. Add juice of lime and mustard. Blend well.
Pour sauce over macaroni, place in individual serving bowls coated with cooking spray (make sure they are oven safe) and sprinkle with bread crumbs. Bake at 400 for 15 minutes. Turn oven to broil and broil 2-3 minutes or until topping is browned. Enjoy!