chipotle chili powder

when you don’t have the resources to get better alternative cheeses, learning to use hummus or tahini+mashed beans as a cheese base can be really handy. as well as knowing what spices make a ‘cheesy’ flavor (such as: garlic powder, onion powder, chives, paprika, chipotle chili powder, cumin, dill..) and experimenting.

You can use this thick cheese sauce for making grilled sandwiches/quesadillas or use it as a dip for crackers and chips.

also avocado, coconut milk, and nutritional yeast are also great additions when making cheese sauces. you can make a nice alfredo using those three ingredients + salt, pepper, onion, garlic, lemon juice..

what I’m getting at is that you can make simple, affordable and really delicious cheese sauces with what you have access to! don’t be afraid to experiment - look at different vegan cheese recipes and see what kinds of stuff they use for bases and seasonings and make your own version with what you have!

Dark Chocolate Chipotle Popcorn

Looking for the perfect on-the-go, sweat and salty treat? This recipe from Domesticate-Me won’t disappoint! It’s super easy to make and will be sure to satisfy all your taste buds. Take this snack with you to work or impress your friends during your next TV binge watching sesh. Try pairing this with a fresh juice spritzer or home-brewed sun tea!


2-3 tablespoons grape-seed oil (you can also use vegetable, canola, olive or coconut oil)
½ cup popping corn
2 tablespoons extra virgin olive oil
2 teaspoons chipotle chili powder
¾-1 teaspoon kosher salt
1 pinch cayenne pepper (optional)
3 ounces dark chocolate


Pour the grape-seed oil (or oil of your choice) into a large deep, pot. (You want just enough oil to coat the bottom of the pot.) Place the pot over medium heat, add 3 corn kernels, and cover with a lid.

When the kernels pop, remove the lid and add the rest of the popping corn. Cover the pot and give it a few shakes. Make sure you hold the lid down while you shake, friends. I don’t want you to injure yourselves. Cook the popcorn, shaking the pot occasionally, until the popping sound stops, about 4-5 minutes.

While the corn is popping, warm 2 tablespoons of olive oil in a small pot.

When the corn has popped, immediately pour it out into a large bowl. Drizzle the popcorn with the warm olive oil, and sprinkle with the chipotle powder, kosher salt, cayenne pepper. Toss well to coat your popcorn with seasoning.

Pour the seasoned popcorn onto a foil lined baking sheet in an even layer.

Melt chocolate in a double-boiler or in the microwave. If you’re microwaving the chocolate, do it in 30-second intervals, stirring each after each one. It should take about 90 seconds.

Use a fork to drizzle the melted chocolate over the popcorn. Allow the chocolate to cool and set before serving, about 20 minutes. If you’re feeling particularly antsy, feel free to pop the baking sheet into the oven for 10 minutes to speed up the process.

Break up the popcorn with your hands and serve.