Here's a tasty vegan appetizer to munch on while, say, watching a baseball game - a perfect activity for a spring evening. Only a couple of vegan substitutions need to be made.Pop open a can of chipotle chiles canned in adobo sauce (these are normally sold in 7-oz cans). Remove enough of the chiles to equal two teaspoons chopped, and put in a bowl. Add one teaspoon of the adobo sauce. Reserve the rest of the chiles for another use.
Add to your chiles: 2 cups chopped cilantro, 1 cup chopped tomatillos (about 3), 1/4 cup finely chopped red onion, and 1/4 cup lime juice. Cover and chill for one hour. While normally I cook with fresh squeezed limes, tonight I used bottled organic lime juice, and that seemed to work just as well.
While the salsa chills, combine 2 1/2 teaspoons more lime juice, an additional teaspoon of the adobo sauce, a teaspoon of canola oil, 1/2 tsp. paprika, and 1/4 tsp. cumin. Brush one 6-inch corn tortilla with a 1/4 tsp. of the mixture. Place another tortilla on top of the first, and brush with an additional 1/4 tsp of the mixture. Repeat until you have 8 tortillas. While they're stacked like that, cut into 6 wedges. Place the tortilla wedges in a single layer on two baking sheets, and bake at 375 degrees for 15 minutes.
Reduce the oven temp to 350 degrees. Combine 1/2 cup "cream cheese" and 1/4 cup "goat cheese" in a bowl, and stir until well blended. As always, my go-to vegan cream cheese is from Tofutti: http://www.tofutti.com/btcc.shtml For the goat cheese, I used the feta block from Sunergia: http://www.sunergiasoyfoods.com/html/soy_feta.html
Spoon the "cheese" mixture into a shallow ramekin, cover with foil and bake at 350 degrees for ten minutes.
Serve 6 chips with 1 1/2 tablespoons "cheese" and 1/4 cup salsa, for 100 calories. 8 servings total
Cost:
tomatillas $2.03
red onion $0.58
lime juice $2.99
corn tortillas $0.89
'cream cheese' $2.99
soy feta $3.69
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