Tuesday, December 31, 2013

Black Bean and Corn Salsa

It would be Texas without a salsa at a celebration. And I really love trying out new and different salsas!

Black Bean and Corn Salsa


2 cans black beans, drained and rinsed
One can corn, drained and rinsed
2 tomatoes, chopped
One avocado, chopped
1/2 an onion, chopped
One handful of fresh cilantro, chopped
3 T. lime juice
2 T. olive oil
1 T. red wine vinegar
1 t. salt
1 t. black pepper

Combine all of the ingredients in a large bowl, stirring to mix well. Cover and chill. Serve with tortilla chips or large corn chips. Enjoy!

Monday, December 30, 2013

Chickpea Dip

New Year's Eve is just a day away, so plans are already underway for celebrations. In our house, we stay home and have our own little party. And, of course, there is always food.

Chickpea Dip


3 green onions, white parts only
One lemon
2 cans chickpeas/garbanzo beans, drained
1 T. parsley
6 T. olive oil
Salt and pepper to taste

Cut the lemon in half. Add remaining ingredients to a food processor, and squeeze the lemon halves over it. Give it a whir until everything is well blended and not too chunky. Serve with pita chips. Enjoy!

Monday, December 16, 2013

Cornbread and Sausage Dressing

Every Thanksgiving, there are two things that are on the table, without fail. Cranberries, and a cornbread and sausage dressing. It just wouldn't be the same without them.

Cornbread and Sausage Dressing


One package of cornbread of choice, baked ahead of time
One package of vegan ground sausage (I use Lightlife)
One onion, chopped
2 stalks celery, chopped
1 c. corn kernels
Vegetable stock
1-1/2 t. thyme
1-1/2 t. sage
1/2 t. rosemary
1/4 t. salt
1/4 t. black pepper
1 T. parsley

Break up the cornbread into chunks and place in a large bowl.

Cook the sausage with the onion and celery until vegetables are softened.

Add the sausage mixture to the cornbread, in the bowl. Add the corn, herbs and seasonings. Add enough vegetable stock to make everything very moist, but not soupy. Stir everything well.

Pour into a casserole dish and bake, covered, for 30 minutes at 350.

Serve. Enjoy!

Friday, December 13, 2013

Gingered Carrots and Green Beans

Gingered Carrots and Green Beans


1# carrots, sliced
1# green beans, trimmed
1/4 c. vegan butter
2 t. freshly grated ginger
1/2 t. salt

Boil the carrots until just tender, then add the green beans. Continue boiling until carrots are tender. Drain. Set aside.

In a skillet, melt the butter and add the ginger and salt, cooking over medium heat for a minute or two. Add the carrots and green beans to the skillet, and stir to mix everything well. Serve. Enjoy!

Thursday, December 12, 2013

Hearty Vegetable Soup

It got down to the 30s here. Finally. I actually had to break out the throws for people to curl up under and keep their feet warm. It called for a hot and hearty soup.

Hearty Vegetable Soup


2 carrots, chopped
2 stalks celery, chopped
One onion, diced
One can diced tomatoes
1/3 c. uncooked rice
One head of cabbage, diced
2 zucchini, sliced
One can garbanzo beans, drained

Add all of the vegetables to a large Dutch oven, and fill with water. Bring it to a boil, cover, reduce heat and simmer for about 30 minutes. Season to taste. Serve. Enjoy!

Friday, December 6, 2013

Okra Succotash

My mom said she wanted some succotash for Thanksgiving this year. I made it. With a twist.

Okra Succotash


10 oz frozen lima beans, or one can lima beans, drained
10 oz frozen corn, or one can corn, drained
Frozen okra (as much as you want to add)
2 T. vegan butter
1 t. marjoram
1/2 t. salt
1/4 t. black pepper
1/4 c. vegetable broth

Thaw the frozen okra under warm running water. Add to a frying pan with the butter and marjoram, and stir until okra is heated. Add the limas and corn, along with the salt, pepper and broth. Cook until heated through. Serve. Enjoy!

Thursday, December 5, 2013

Yogurt Mashed Potatoes

Before I became vegan, I loved Greek yogurt. My daughter has since introduced me to vegan Greek yogurt, and I couldn't be happier!

Yogurt Mashed Potatoes


Potatoes (however many you want)
One container of vegan Greek yogurt (the one I found uses coconut milk)
Vegan butter

Cut the potatoes into chunks. I don't peel them. Cover them with water in a Dutch oven and bring to a boil. Cover, reduce heat, and simmer until potatoes are tender, about 20-30 minutes. I had half a cabbage and a few green onions leftover in the fridge that I also cut up and added to the potatoes before boiling. I've added carrots in the past for some color. When soft, drain the potatoes and dump back into the pot.

Add the yogurt and some vegan butter, and mix well, using a hand mixer. Salt and pepper to taste.

Serve. Enjoy!
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