TURKEY NOODLE HOT SALSA
Talk about a unique way to use Tofurky Oven-Roasted Deli Slices! Make noodles out of them, right out of the box. Mix them with salsa and cheese, herbs and spices, heat till warm, then serve as a dip or spread!
Hot here means temperature not Scofield Scale heat.
Makes 5 cups
16 oz. Original Medium Salsa by Dei Fratelli
16 oz. Fat-Free Refried Beans by Old Elpaso
5.5 oz. Plant-Based Oven Roasted Deli slices by Tofurky – cut in half, then cut crosswise into 1/8 inch wide strips like noodles, separate each strip
1 c. Plant Based Mozzarella Shreds – 365 brand at WHOLE FOODS
1 fresh mango, sliced from pit, then diced into 1/2 inch squares or 1/8 inch wide strips
2 T. fresh squeeze lemon or lime juice – not bottled this time – plus to taste
1 t. salt
2 t. garlic powder
2 t. granulated sugar
2 t. dried basil
1 t. ground coriander
1 t. fine grind fennel seed
1 t. dry mustard
fresh grind black pepper to taste
drizzle of extra virgin olive oil as garnish
fresh sliced basil or cut cilantro for garnish
fresh lemon or lime slices for garnish
fresh matchstick radishes for garnish for dip serving suggestion
diced sweet red roasted pepper as a garnish for toast serving suggestion
1- Combine all ingredients excluding the garnishes in bowl. Stir well being careful not to break the noodles apart.
2- Heat over low heat till hot.
3- Adjust for seasoning, then serve.
As appetizer serve as a warm dip with sturdy crackers or tortilla chips. Garnish with fresh basil or cilantro!
Or, lightly toast a sturdy bread; I used a vegan Brioche. Spread with the Turkey Noodle Salsa, top with diced sweet red roasted peppers, plant mozzarella shreds, broil till melted, then garnish top with fresh sliced basil and a drizzle of extra virgin olive oil. It’s a meal!
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