Roasted Chickpeas

This is a wicked easy appetizer or snack, and they're packed with protein and flavor. I make a big batch (double or triple this recipe) and break in into single servings, ready to grab and go in a snap.

Ingredients:

• 1 can organic chickpeas
• 1 T white balsamic vinegar
• 1 T soy sauce
• 1 t agave nectar (or other sweetener of choice)
• 1/8 t sea salt
• 1/8 t garlic powder
• 1/8 t cayenne pepper
• 1/4 t cumin

Preparation:

1. Preheat the oven to 400 degrees.
2. In a large bowl, mix the balsamic vinegar, soy sauce, agave nectar/other sweetener, sea salt, and spices.
3. Drain and rinse the chickpeas.
4. Add the chickpeas to the bowl and stir to coat evenly.
5. Pour the mixture into a glass casserole dish and roast for 30-40 minutes, until all of the liquid is absorbed.
6. Turn the chickpeas two or three times during cooking.
7. Enjoy!

Buffalo Cauliflower

Buffalo sauce is one of my favorite sauces of all time - and it's so EASY to make a vegan version! It's one of my signature recipes - definitely my most requested recipe of all time. What to put it on, you ask? Instead of animal "stuff" or even tofu, give these cauliflower "wings" a try. Warning: they are totally addictive!

Ingredients:

• 1 head cauliflower, broken into florets
• 1 C almond milk
• 1 C corn meal
• 1 t garlic powder
• 1/2 t salt
• 1/2 t black pepper
• 1/2 C (or more!) Vegan Buffalo Sauce
• Vegan Ranch Dressing for dipping

Preparation:

1. Preheat oven to 400 degrees.
2. Line a large baking sheet with parchment paper.
3. Combine the almond milk, corn meal, garlic powder, salt, and pepper in a bowl.
4. Whisk corn meal mixture until all clumps are gone.
5. Coat the cauliflower pieces with the cornmeal mixture and place on baking sheet.
6. Bake at 400 degrees for 25 minutes.
7. Remove from the oven and place pieces into a large mixing bowl with Vegan Buffalo Sauce.
8. Toss gently until each piece is well covered.
9. Serve with store-bought or home-made Vegan Ranch Dressing.
10. Enjoy!

Black Bean and Corn Salsa

This recipe was given to me by a good friend in Tucson. She brought me a small container of it and I'm embarrassed to admit how quickly it was gone. I basically inhaled it. You know, it has never crossed my mind to put chili powder in salsa - and I don't know why not. It's incredible! I made a few minor tweaks, and it is A.MA.ZING.

Ingredients:

• 1 can organic black beans, rinsed
• 1 cup frozen organic sweet corn, thawed
• 1/4 C fresh cilantro, chopped
• 1/4 C red onion, chopped
• 1/4 C red bell pepper, chopped
• 1 T white balsamic vinegar
• 1 t extra virgin olive oil
• 1/4 C lime juice
• 1 T agave nectar
• 1/4 t black pepper
• 1/4 t sea salt
• 1 t ground cumin
• 1 t chili powder

Preparation:

1. Put the black beans, corn, onion, pepper, and cilantro in a large bowl.
2. Mix the vinegar, oil, lime juice, agave, spices, and salt and pepper to make the dressing.
3. Pour the dressing over the beans and veggies, stirring thoroughly to combine.
4. Let the mixture marinate for at least a couple of hours before serving.
5. Enjoy!

Yellow-Eyed Pea Salsa

I recently made a slow cooker full of yellow-eyed peas and had about two cups of peas left after dinner, so I threw together this salsa. I have to say it was healthy and fantastic - so much so that I ate it with a spoon! Who needs chips?

Ingredients:

• 2 C cooked yellow-eyed peas
• 1/4 - 1/2 C salsa or picante sauce
• 1/4 C green bell pepper
• 1/4 C white onion
• 1 handful + cilantro, chopped
• 1/4 t garlic salt
• 1/4 t cumin
• 1/4 t Italian seasoning
• 2 T balsamic vinegar
• generous pinch of ground red pepper
• salt & pepper to taste

Preparation:

1. Mix ingredients.
2. Enjoy!

Notes:

This is my favorite kind of recipe - one that I just put together without a lot of work and measuring! So, the measurements above are all approximations. Adjust according to your own tastes.

Quick and Easy Guacamole

Once upon a time ago, I wouldn't eat avocados - it was a texture thing. Not anymore! I love them, and I almost always have them on hand. When hungry strikes, this is a healthy, filling dinner or snack that takes me less than five minutes to make.

Ingredients:

• 1 ripe Hass avocado
• 1 t fresh lime juice
• 1 T hot salsa
• 1 T fresh onion, chopped
• generous pinch of chili powder
• generous pinch of garlic powder
• chopped fresh cilantro to taste
• salt & pepper to taste

Preparation:

1. Cut avocado in half, remove pit, and scoop flesh into a small bowl.
2. Add lime juice.
3. Mash with a fork to desired consistency.
4. Add remainder of ingredients and mix thoroughly.
5. Enjoy!

Roasted Garlic and White Bean Hummus

Hummus is traditionally made with chickpeas, but you can make an excellent hummus with white beans as well. Roasting mellows out the garlic and gives it an almost sweet flavor, so don't be afraid of the garlic! Plus, it keeps the vampires away.

Ingredients:

• 1 can cooked white beans
• 1 bulb of garlic, roasted
• 1 T lemon juice
• 2 T tahini
• 1 t Italian seasoning
• 1/2 t cumin
• salt & pepper to taste
• water as needed for consistency

Preparation:

1. Put all ingredients in the food processor.
2. Blend until smooth.
3. Add water to thin, if needed.
4. Top with a bit of olive oil, paprika, and Kalamata olives.
5. Enjoy!