If you think it’s too hot for grilling this time of year, pull out the old air fryer and try out these trusty and tasty vegan recipes, featuring some of our favorite products from Siete! Both of these recipes, and all Siete products, are grain free, gluten free, and dairy free!
 
 

Mango Churro Cheesecake Bars

Ingredients
3/4 bag Siete churro strips
3/4 cup walnuts
3/4 cup pecans
11 dates (without pits)
2 cups raw cashews (soaked in hot water for 20 minutes then rinsed)
2 tblsp maple syrup
1 tblsp lemon juice
1 tsp vanilla extract
3 fresh mangos (without pit and skin, 1 for garnish which is optional)
pinch of salt
4 ounces plain vegan cream cheese

For the crust:
Line a 8×8 glass pan with parchment paper. Combine 3/4 bag Siete churro strips, 3/4 cup walnuts, 3/4 cup pecans, and 6 dates in a food processor and pulse until all ingredients are well incorporated. Evenly press the ingredients into the pan with firm pressure using a spoon or the bottom of a measuring cup. Set aside.

For the filling:
In a high speed blender add cashews, cream cheese, a pinch of salt, vanilla extract, lemon juice, maple syrup, 5 dates, and 2 fresh mangos without pit and skin. Process on medium/high until creamy and smooth. Should have a thick texture similar to a smoothie.
Evenly spread the filling on top of the crust. Cover with a lid, foil, or plastic wrap and place in the freezer overnight. Take it out of the freezer and let it defrost for about 20 minutes. Slice into little squares or bars. It makes about 12-16 bars. Enjoy! Optional: top with fresh mango slices.
 
 

Oyster King Mushroom Tacos

Ingredients:
6 medium sized oyster king trumpet mushrooms washed and caps removed
1.5 tblsp cooking oil of choice (avocado or olive oil recommended)
4 oz tomato sauce
1 cup shredded romaine lettuce
1/2 cup diced fresh tomatoes diced
salt and pepper to taste
3 tsp Siete mild taco seasoning
1/2 jar Siete cashew queso
1 box Siete grain-free taco shells
1 can of organic vegan refried beans (optional)

For the mushroom filling:
Once mushrooms have had their caps removed and have been washed and dried, peel them into shreds with your hands. It should look similar to shredded chicken. Place all the shredded pieces into a bowl and toss with 1 tblsp cooking oil. Preheat the airfryer for 3 minutes prior to cooking the mushrooms. Line the airfryer with parchment paper and cook mushrooms at 375┬║ for 7 minutes. Remove the mushroom shreds from airfryer.

Heat a nonstick pan over medium with 1/2 tblsp oil. Toss the mushroom shreds into the oil and cook for about 1 minute. Then add 3 tsp of Siete mild taco seasoning, 4 ounces of tomato sauce, and season with salt and pepper to taste. Cook for another 5 minutes. Set aside and pre-heat oven to 350┬║.

Add 1/2 jar of Siete queso to an oven-safe ramekin and place into the oven to heat to desired queso temperature. Put 8 taco shells on a baking sheet as shown on box. Prepare your tomatoes and lettuce for toppings and heat 1/2 of vegan refried beans. Once oven is pre-heated cook taco shells for 2-3 minutes and remove the queso. Do not overcook taco shells. Fill each shell with a layer of refried beans, mushrooms, lettuce, tomatoes, and cashew queso. Serve with mexican rice. This recipe makes 8 tacos.
 
You can find these delicious Siete products at any Peoples Rx location!

 
Lauren Sanchez, ND* received her Naturopathic Doctorate at the Southwest College of Naturopathic Medicine in Tempe, AZ. Her natural approach to medicine facilitates healing by respecting the mind, body and spirit connection. She also specializes in helping individuals reach optimal wellness through a plant-based regimen.

 
*Naturopathic doctors are not currently licensed in the state of Texas.
 
If you have comments and/or questions about this blog, email us at blog@peoplesrx.com.