1/2 package Adashah sliced to desired thickness.
1 medium tomato
1 package vegan mozzarella
5 leaves fresh basil
1 cup balsamic vinegar
1/3 cup agave
Salt, pepper, and garlic powder to taste.
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Preheat oven to 400F.
Season adashah with salt, pepper, garlic powder.
Place vegan mozzarella on Adashah and bake until mozzarella is bubbly and melted.
Boil balsamic vinegar and agave until it reduces and becomes thick, as Adashah is baking.
After mozzarella is melted, add the tomato and put back in the oven.
Option to broil to get tomatoes to desired texture.
Chop basil for topping.
After tomatoes are cooked, top with balsamic glaze and fresh basil.
1 large sweet potato
Avocado mash (1/2 avocado, 1 lime's juice, hot sauce as desires, s&p)
Hot salsa & sauce (optional)
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Slice sweet potato to desired thickness (leave skin on)
Broil until tender
Mash avocado and mix in lime juice, hot sauce, and seasonings.
Bake Adashah for 20 minutes after seasoning with salt and pepper to taste.
Broil Adashah for final crisp for 2 minutes or until crispy.
Top sweet potato slices with Adashah, avocado mash, salsa, and hot sauce if desired.
1/2 package Adashah
1/2 bag blue corn chips
1/2 bunch Cilantro
1T salt, 1t pepper, 1T garlic powder, 1T onion powder, 1T dried dill, 1T dried oregano, 1t cayenne pepper, 1t paprika, 1t chili powder
1/2 cup vegan mayo, 1T hot sauce, 1T dijon mustard, 1T coconut aminos or Braggs amino acids, 1t garlic powder, juice from 1/2 lime
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Cut Adashah into cubes.
Heat pan on high heat.
Add oil to hot pan.
Place cubes of Adashah into hot oil.
Sprinkle 1/3 spice rub atop Adashah cubes.
Once Adashah can move easily with the nudge of a spatula or movement of pan, begin flipping cubes gently.
Add 1/2 remaining spice rub to to Adashah and let all sides crisp in pan.
Add remainder of spice rub once cubes are crispy on all sides.
Place Adashah on plate and set aside.
Sautee sliced shallots.
Spread out one layer of chips on platter.
Place dollop of sauce on tortilla chip.
Place single cube of Adashah followed by shallot, avocado and topped with cilantro.