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!

Quick Lunch: Black Bean and Corn Bowl

When you're short on time and are hungry for something in a hurry, this is a quick and easy meal. It's easy peasy to dress up canned beans with some fresh, raw veggies and herbs, and you're good to go!

Ingredients:

• 1 can of black beans
• 1 ear of raw corn
• 1/4 C purple cabbage, chopped
• 2-3 T cilantro, chopped
• 1-2 T fresh salsa
• salt & pepper to taste
• hot sauce (optional)

Preparation:

1. Heat a can of black beans (add spices if you want) and put a serving of them in a bowl.
2. Add raw corn, purple cabbage, salsa, fresh cilantro (plus hot sauce if you like a little spice), and salt and pepper to taste.
3. Enjoy!

Vegan Reuben Sandwich

This was one of the best sandwiches ever. I think I'm in love with tempeh! It might even rival the tempeh tantrum sandwich at The Remedy Diner in Raleigh, NC - and that's saying something.

Ingredients:

• 1 package tempeh, sliced into 1/4 inch strips and marinated*
• rye bread
• vegan cheese
• sauerkraut
• chopped purple cabbage
• Russian dressing

Preparation:

1. Preheat the oven to 400 degrees.
2. Put the tempeh and the marinade in a casserole dish, and bake until hot all the way through (roughly 20-25 minutes).
3. In the meantime, put rye bread on a cookie sheet and warm for a couple of minutes.
4. Flip the slices over and toast the second side.
5. Remove half of the bread ("tops"), and use the remaining pieces for the foundation of your sandwiches.
6. When the tempeh is cooked, place it on the foundation pieces of bread.
7. Top with vegan cheese of your choice. I used Daiya havarti style with garlic and jalapenos.
8. Put back in the oven for 2-3 minutes, until cheese is melted.
9. Place purple cabbage, sauerkraut, and vegan Russian dressing on the sandwich tops.
10. When the bases are ready, top them and slice sandwiches in two, and enjoy!

Notes:

For the marinade, use whatever ingredients you have handy. I used soy sauce, teriyaki sauce, toasted sesame oil, garlic and chile paste, crushed garlic, seasoned rice wine vinegar, and a splash of hot sauce. I also steamed the tempeh for about 15 minutes first.

Vegan Chocolate Chip Cookies

I can't think of many things better than warm chocolate chip cookies, fresh out of the oven. With Cashew Cow vegan ice cream on top! These cookies are so tasty, you'll never miss the non-veg ingredients.

Ingredients:

• 1 C all-purpose flour
• 1 C whole wheat pastry flour
• 1/2 t baking soda
• 1/2 t salt
• 1 C firmly packed light brown sugar
• 1/2 C vegetable oil
• 1/4 C maple syrup
• Ener-G Egg Replacer for two eggs
• 1 t pure vanilla extract
• 1 1/2 C semisweet vegan chocolate chips

Preparation:

1. Preheat the oven to 350 degrees.
2. Line two cookie sheets with parchment paper.
3. In a medium-size mixing bowl, combine flours, baking soda, and salt. Set aside.
4. In your automatic mixer or a large mixing bowl, combine brown sugar, vegetable oil, maple syrup, egg replacer, and vanilla extract.
5. Mix until well blended.
6. Add the flour mixture a little at a time to the wet mixture until all of the dry ingredients are incorporated.
7. Fold in chocolate chips.
8. Drop dough by the spoonful onto cookie sheets, about two inches apart.
9. Bake until golden brown around the edges, roughly 20 minutes.
10. Enjoy!

Easy Roasted Root Vegetables, Cabbage, and Garlic

One of my favorite ways to enjoy root vegetables is to roast them. It's so simple! Roasting brings out the natural sweetness in the vegetables, and they taste divine. I added some cabbage and garlic to this evening's blend - and the results were awesome!

Ingredients:

• 1/2 cabbage, cut into chunks
• 1 large turnip, peeled and cut into chunks
• 1 sweet potato, peeled and cut into chunks
• 2-3 beets, peeled and cut into chunks
• large handful of garlic cloves (whole)
• handful of spring onions, white part + thick green only
• 1/2 t Italian seasoning
• 2-3 T extra virgin olive oil
• salt & pepper to taste

Preparation:

1. Preheat oven to 400 degrees while you prepare your vegetables.
2. Put the olive oil in a casserole dish.
3. Put the veggies, cabbage, and garlic in the casserole dish and stir to make sure everything is coated with olive oil. Add more oil if necessary.
4. Sprinkle with Italian seasoning, salt, and pepper.
5. Cover with foil and bake for 40 minutes, stirring once. After 40 minutes, remove the foil, stir again, and roast uncovered for 20 more minutes to brown.
6. Enjoy!

Vegan Buffalo Sauce

Buffalo Cauliflower

The first time I made this, it was for buffalo tofu bites. I couldn't get enough of it! I admit, I put it on everything. (I might have been known to eat it with a spoon, lol.) I usually make a double or triple batch and freeze some for later use - because I ALWAYS have buffalo sauce on hand! Serious yum.

Ingredients:

• 1/2 C vegan buttery spread
• 1 C Texas Pete Hot Sauce
• 1 C Frank's Red Hot Original Hot Sauce
• 1 T agave nectar
• 1-2 t ground cayenne pepper
• garlic powder to taste (optional...but isn't everything better with garlic?)

Preparation:

1. Melt the vegan buttery spread in a sauce pot over medium heat.
2. Add other ingredients and bring to a boil.
3. That's it! Incredibly easy and completely addictive.
4. Enjoy!

Creamy Cashew and Sunflower Seed White Sauce

My inspiration for this dish was the macaroni and "cheese" that I had at Hugo's in Los Angeles a couple of years ago. If I hadn't been in such a hurry to eat this tonight, I would've added green peas, mushrooms, and fried onions on top. However, given that I could barely wait long enough to take a picture, I didn't get to the embellishments!

Ingredients:

• 1 C cashews, soaked
• 1/4 C sunflower seeds, soaked
• 3 1/2 C plant-based milk
• 2 t onion powder
• 1 t garlic powder
• 1 t garlic salt
• 1/4 t white pepper, finely ground
• 3 T cornstarch
• 2 T white balsamic vinegar
• 1/4 C white miso
• 1/4 C vegan buttery spread

Preparation:

1. Soak the cashews and sunflower seeds in water for several hours until softened.
2. Strain the soaking water and place the nuts and seeds in a blender.
3. Add the plant-based milk, onion powder, garlic powder, garlic salt, and white pepper.
4. Blend until smooth.
5. In a large pot, melt the vegan buttery spread over medium-low heat. Add the contents of the blender.
6. Add the cornstarch, balsamic vinegar, and miso, and whisk until fully incorporated.
7. Bring the mixture to a low boil and let it simmer until desired thickness.
8. Add vegetables, if you'd like.
9. Serve over your choice of pasta.
10. Enjoy!

Notes:

I have to say, the results surprised me. This MIGHT be even better than the sauce at Hugo's - and I have to thank them again for the inspiration!

The Chef and the Dietitian House Dressing

I saw this dressing recently on an episode of "The Chef and the Dietitian" and I couldn't WAIT to make it. This is, hands down, the best dressing I've ever had. And it is incredibly healthy to boot! Thanks so much, Plant-Based Dietitian Julieanna Hever and Chef AJ. They call it "house dressing," but since I have my own version of that, I renamed it.

Ingredients:

• 4 T tahini
• 1/2 C water
• 6 T lime
• 4 t stone ground mustard
• 8 T nutritional yeast
• 1 T maple syrup
• 4 t soy sauce

Preparation:

1. Whisk together the tahini and the water until the tahini is completely dissolved.
2. Add all of the other ingredients and whisk until thoroughly mixed.
3. Enjoy on a salad, over greens, or as a dip for veggies...the possibilities are endless!

Notes:

Here, I served this dressing over my Not-So-Southern Greens, which I reheated in a skillet with a little olive oil. I drizzled the dressing over the top and added a little ground flax seed (after I took the photo), and lunch was served! Absolutely delish.

Spicy Thai Peanut Noodles

These noodles have a little kick, and they are fairly easy to put together on the fly. They are also good served hot or cold. Choose whatever vegetables sound good to you - they will all be good!

Ingredients:

• 1 C light coconut milk
• 1/2 C peanut butter
• 1/4 -1/2 C soy sauce (depending on how salty you like it)
• 1/4 - 1/2 C agave nectar (depending on how sweet you like it!)
• 6 - 8 cloves of garlic, minced
• 3 T fresh ginger, minced
• 2 t ground cumin
• 2 t ground coriander
• 1 t Thai chili garlic sauce
• 1 t red pepper flakes
• 2 T cornstarch
• 1 box whole wheat spaghetti
• 2 - 3 C vegetables
• 1 T oil (peanut, vegetable, or toasted sesame)
• lime wedges

Preparation:

1. Cook the pasta according to package directions, drain, and set aside.
2. Mix the coconut milk and cornstarch in a small sauce pan. Add all of the other ingredients to the sauce and heat over low-medium heat until the peanut butter breaks down and all ingredients are incorporated in a nice, smooth sauce. If you like it hot like I do, add more chili garlic sauce and red pepper flakes than indicated above.
3. Meanwhile, in a wok or large pan, cook the veggies in a bit of oil until they are slightly softened but not mushy. (For the oil, I used peanut oil and a few drops of toasted sesame oil. For the veggies, I used baby carrots, frozen shelled edamame, green bell peppers, red bell peppers, and red and yellow onions.)
4. Add the pasta and the peanut sauce to the veggies, and stir to coat the noodles and veggies evenly with the sauce.
5. Serve with a wedge of lime on the side.
6. 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.