Championship Chalupas

5 Feb

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Chalupas:  Challenge accepted!  These will most definitely be the championship of your game day (or any day)!  When it’s time to indulge in fried foods, make it a healthier choice!

Ingredients:

  • Chalupa shells (Makes 8)
    • 2 cups GF flour blend
    • 1/2 Cup warm water (if more is needed, slowly stir in 1 Tablespoon at a time)
    • 1/4 Cup non-dairy milk
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground chia seeds
    • 2 teaspoons baking powder
  • 2 Cups refried beans
    • 2 Cups cooked beans (either canned or hard beans soaked over night)
    • 2 Tablespoons grape seed oil
    • 1 jalapeno pepper, diced (optional)
    • 1 teaspoon ground cumin
    • 2 cloves garlic, minced
  • Non-dairy sour cream
    • Veganaise Sour Cream (gluten, diary, egg, nut, & soy free)
      • 3 Tablespoons Veganaise
      • 1 small lemon, juiced
      • 1-2 teaspoons apple cider vinegar
      • salt to taste
    • Cashew Sour Cream (gluten, dairy, egg, soy, & corn free)
      • 1 Cup raw cashews
      • 1 small lemon, juiced
      • 1-2 teaspoons apple cider vinegar
      • salt to taste
  • 1 bunch of steamed kale, or greens of choice
  • 2 ripe avocados

Directions:

Chalupa Shells
  1. In a large mixing bowl, add your dry ingredients and whisk to combine.  Form a well in the center and slowly pour your water & non-dairy milk in.  Using a spatula (or mixing fork), make sure to combine all ingredients well. I believe it’s better to add too littler water, than too much, so if your dough seems a little dry & isn’t holding together add 1 Tablespoon of water at a time (you don’t want at sticky mess).dough
  2. Once your dough has come together well, move it to a FLOURED working surface (I always work my GF dough on unbleached parchment paper because let’s face it, gluten-free dough likes to stick to everything!).
  3. Form your dough into 8 equal balls & cover with a towel.  Heat your frying pan on medium-high heat and heat up your oil (I know it’s a lot of oil, but chalupas are a nice treat to have once in a while!); you’ll want to fill your frying pan with about 2 inches of oil.chalupa
  4. To roll your dough, place 1 ball at a time between 2 pieces of floured parchment paper, and roll until 1/8 inch thick.  Using floured fingers (we don’t want a sticky mess), CAREFULLY place the chalupa shell in your frying pan and fry for 1-2 minutes on each side, until they start to golden.chalupas
Non-Dairy Sour Cream
  • Cashew Sour Cream (soy/corn free):
    • If you plan ahead, soak your cashews over night in water & drain.  If you’re like me, it’s completely fine to not soak them!  Either way you choose to do your cashews, add them to your blender with 1 teaspoon of apple cider vinegar & fresh lemon juice, blend.
    • If your cashews were not soaked, add 1 Tablespoon of water at a time, until desired consistency is reached; salt to taste.
    • If your sour cream isn’t sour enough, add 1 additional teaspoon of apple cider vinegar.  Adjust seasonings as necessary.
  • Veganaise Sour Cream (soy/nut free):
    • Whisk all ingredients together until combined.  Adjust seasonings as necessary.
Refried Beans
  • In a medium sauce pan on medium heat, add your olive oil, spices, and jalapeno pepper (if using) and saute for 2-3 minutes.
  • Add your 2 cups beans & use a potato smasher to smash your beans.  Once you are satisfied with your smashing job, taste a bite & adjust seasonings as necessary.refried beans

Once you have all of your ingredients in order, it’s time to assemble these babies!  Layer your chalupa shell, refried beans, greens, and top with your avocados & sour cream.  I’ll warn you now – these may  be a bit messy, but then again, isn’t the best food?!plated

5 Responses to “Championship Chalupas”

Trackbacks/Pingbacks

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