Cafe Gratitude's Savory Mexican Breakfast

Playing Vegan Boss Challenges Docs to Taste Test



With black beans, nacho cheese and salsa, you'd never know that Cafe Gratitude's "I Am Bonita" Savory Mexican Breakfast is the vegan way to start your day!

Black Beans
Yield: 4 cups cooked beans

• 2 cups dry black beans, soaked overnight and rinsed
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1 teaspoon chipotle powder
• 2 bay leaves
• 1 teaspoon salt

• Combine black beans, cumin, oregano, chipotle powder and bay leaves in a medium-sized pot.
• Cover beans with water and cook until they are well done, approximately 1 hour.
• When beans are cooked through, add salt.


Cashew Nacho Cheese
Yield: 1 quart

• 2 cups cashews, soaked overnight and rinsed
• 1 tablespoon ground pumpkin seeds
• 1 tablespoon soy lecithin
• 1 teaspoon chipotle powder
• 1/2 tablespoon salt
• 1 3/4 cups filtered water
• 2 tablespoons lemon juice
• 1 clove garlic
• 1/2 jalapeno, or more to taste

• Combine all ingredients in a blender and blend well.


Salsa Fresca
Yield: 1 quart

• 1 quart diced tomatoes
• 1/2 bunch cilantro, chopped
• 2 green onions, chopped
• 2 tablespoons red onions, chopped
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 small jalapeno, chopped

• Mix all ingredients together by hand.


Brown Rice
Yield: 4 cups cooked rice

• 2 cups short, medium or long-grained brown rice
• Kosher salt, to taste

• Rinse rice in a strainer under cold, running water for 30 seconds.
• Bring 24 cups of water to a boil in a large pot with a tight-fitting lid over high heat.
• Add the rice to the water, stir it once and boil, uncovered, for 30 minutes.
• Pour the rice into a strainer over the sink.
• Let the rice drain for 10 seconds, then return it to the pot, off the heat.
• Cover the pot and set aside. Allow the rice to steam in the pot for 10 minutes.
• Uncover the rice, fluff with a fork and season with salt.


Savory Mexican Breakfast

• Prepared black beans
• Prepared rice
• Salsa Fresca
• Cashew nacho cheese
• Avocado, diced
• Vegan corn tortillas, warmed
• Limes, cut in wedges
• Pumpkin seeds, lightly toasted (optional)
• Cilantro, chopped (optional)

• Mix 4 cups of rice with 4 cups of black beans.
• Top the mix with the salsa, a generous drizzle of cashew cheese and diced avocado.
• Optional: Sprinkle pumpkin seeds and cilantro over the dish.
• Serve with tortillas and wedges of lime.

Cafe Gratitude's Zucchini Cilantro Hummus
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