Showing posts from January, 2020

Creamy Black Bean Dip

I know I used my avocado bowl, not for avocado or for guacamole, but for creamy black bean dip! And I did not regret it.

It's the perfect easy dip for a party, that no one will even realize is vegan! It tastes great paired with a spicy corn salsa and obviously the obligatory tortilla chip. We added some groundless meat as a bottom layer of the dip to up the protein content and bring another texture.

Give it a try for your football watching parties this weekend!

1 Tbsp olive oil
1 jalapeno, de-seeded and minced
1 clove garlic, minced
1 stalk celery, minced
1 can black beans, drained and rinsed
dash paprika
dash cumin
dash cayenne
1 Tbsp lime juice
1/4 cup vegan cream cheese
2 Tbsp chopped cilantro
1/2 cup groundless beef
tortilla chips and spicy salsa for serving, if desired

In a small saucepan over medium high heat, add olive oil, jalapeno, celery, and garlic. Saute for 2-3 minutes or until softened. Add black beans, paprika, cumin, cayenne, a dash of …

Crispy Cauliflower with Salsa Verde

Crispy cauliflower with fresh Salsa Verde is a yummy side dish perfect for a normal week night or for serving to guests. A fresh salsa verde made from chopped herbs, shallots, lemon juice, and olive oil is such an easy trick for dressing up your average plate of roasted veggies.

The cauliflower gets a slightly crispy texture from a light breadcrumb coating, and then is roasted in the oven. If you'd prefer to go low carb or gluten free, you can omit the breadcrumbs and just roast the cauliflower tossed with olive oil and salt, but I like adding a bit of different texture.

1 head cauliflower, cut into small florets
vegan cooking spray (I used Trader Joe's coconut oil spray)
2 Tbsp lemon juice, divided
1/4 cup Italian breadcrumbs
1/4 cup + 1 Tbsp olive oil
1/4 cup fined diced shallots
3 Tbsp chopped fresh parsley
dash crushed red pepper flakes

Preheat oven to 400 degrees. Prepare baking sheet by lining with foil and drizzling lightly with olive oil (about …

Cozy Chorizo Stew

Cozy, spicy, nutritious -- the three words I'd use to sum up this delicious vegan chorizo stew. I'm always trying to find new creative ways to use Trader Joe's soy chorizo because it's absolutely dynamite, and I recently came across an old recipe I had saved for chorizo cassoulet. I modified that recipe slightly and used soy chorizo to develop this a delightful vegan dinner option.

The spicy chorizo adds the perfect amount of heat, while fresh thyme and parsley make the stew super aromatic and rich in flavor. There are lots of great veggies packed in this stew, and it reheats really well for lunch the next day. I'm trying to focus on healthy foods that nourish my body (and less processed sugar), so this is just the nutritious meal my body needs!

Ingredients olive oil
1/2 package Trader Joe's Soy Chorizo
1/2 package baby bella mushrooms, quartered
1 carrot, peeled and diced
1 yellow onion, diced
1 stalk celery, diced
salt and pepper
1 cup water
1/2 cup vegetable…

Asparagus and Kale Salad

Sometimes I get tired of salad for a few months and avoid it like the plague, and then I eat a salad like this that blows my mind and I'm back on the salad wagon!! I was craving greens and found this recipe in my Avant-Garde Vegan Cookbook. I very slightly modified it based on convenience but found it utterly refreshing, exciting, and flavorsome!

I implore you not to skip the fresh mint and the dill. It's what takes this salad up to the next level of flavor town. It's much more exciting than your average salad-in-a-bag taste, and it's a beautiful thing.

The asparagus and kale are just quickly blanched to bring out that bright green color and the perfect amount of crispness, and the dressing is Caesar-esque but bolder and vegan. I don't know if I've ever raved so much about a salad.... just trust me and make it!

Credit to the Avant-Garde vegan for this recipe, except for a few very minor alterations:

1 bunch asparagus
Big handful of kale, de-stemmed …