Vegan Nacho Cheese Sauce

Oh my Lord, people. My life just got seriously better because I tasted this cheese sauce. It is AMAZING! And, guess what, it's two main ingredients are carrots and potatoes. Seriously!

How do carrots and potatoes come together to chemically formulate what is easily the best-tasting vegan cheese sauce I've ever stuffed into my face? Is it magic? Some kind of medieval sorcery? I don't know, but I am so grateful!

2 cups peeled, cubed, boiled, drained potatoes (about 2-2 1/2 medium potatoes)

1 cup peeled, chopped, boiled, drained carrots (about 3 medium carrots)

1/2 cup nutritional yeast flakes

1/3 cup canola or extra virgin olive oil*

1/3 cup water or vegetable broth

1 tablespoon lemon juice

1 teaspoon salt, or more to taste

1/2 teaspoon turmeric, or more to taste

1/2 teaspoon chili powder, or more to taste

Unsweetened non-dairy milk of choice, to taste

• Place all ingredients into a high-powered blender** and blend. It's just that simple! Put your drained carrots and potatoes into the blender right after you drain them, while they're still piping hot, so your cheese will be piping hot too.
• As you're blending, drizzle in some milk to help thin it out a bit, if you want to. 
• Can be stored in the fridge, in an airtight container (I'm not sure how long because we always eat it up pretty quickly), for a few days, perhaps? 
• *I'm working on figuring out a way to reduce the oil in this recipe. It's way too much, I know. I'll keep fiddling with it and get back to you.
• **If you don't have a high-powered blender (I sure don't), you might want to liquify in a food processor first, then transfer to a blender and drizzle in the milk while blending, to keep your little $20 blender from overheating.
• Enjoy!

C.H.U.D. C.H.I.L.I.

Why, yes, that is an edible C.H.U.D., complete with carrot claws and olive eyes. Is it too terrifying to eat, or too cute? I'll let you decide.

Happy MoFo, everyone! Let's get this month-long party started! 
The theme I'm working with is 80's horror films. And what better film to start with than C.H.U.D.?

I grew up in Waco, TX, and the only place to rent movies was at a place called Flicks, which was in a tiny converted house wedged between the Piggly Wiggly and a full-service gas station. I was a frequent Flicks customer. My PawPaw drove me there every Friday and Saturday and I would easily watch between 4 to 6 horror films every weekend. There really wasn't much to do in Waco, TX, in the 80s before you were old enough to drive. My grandparents weren't too savvy about the movie titles, and they never ventured into Flicks themselves, so they didn't have a clue what I was watching. Seriously, I saw The Exorcist (alone!) at ten years old. And The Texas Chainsaw Massacre. And The Amityville Horror. And on and on and on... Am I scarred for life? Maybe, but the point is this: My middle-aged brain is now full of mildly useless trivia and quotes from all the horror movies I watched as a kid. And now I'm going to parlay that knowledge into fun recipes for the purpose of Vegan MoFo 2014. Woo Haw!

C.H.U.D. (1984)

C.H.U.D. - if you didn't already know - stands for Cannibalistic Humanoid Underground Dwellers. The movie is terrible, but a lot of fun to watch. This one is particularly special to me because it is the only horror film I ever watched with my grandparents in the room. I was horrified the entire time it played, but MeeMaw and PawPaw chuckled in the background and chatted with each other, probably just bored and wishing they were playing dominoes or something.

I really want to get my hands on the C.H.U.D. DVD because, apparently, there is a fantastic commentary track that is "better that MST3K" (according to a reviewer on the movie's IMDB page). Being a huge fan of MST3K, I need to find out if this is true. I suspect it might be, as Daniel Stern is one of the commentators and that guy is hilarious.

So, anyway, on to my first MoFo creation, C.H.U.D. C.H.I.L.I!

I topped my C.H.U.D. C.H.I.L.I. with sliced and browned
Tofurky Italian Sausages and fresh pico de gallo.

1 cup vegetable broth, or more as needed
Half a white or yellow onion, diced
4 cloves garlic, crushed and minced
1 red bell pepper, diced (can sub green if you're broke)
2 large carrots, peeled and chopped
1 large zucchini, peeled and chopped (don't peel if it's organic)
1 jalapeno, seeded and minced
1 28-ounce can pinto beans, drained and rinsed
1 15-ounce can black beans, drained and rinsed
1 28-ounce can diced tomatoes
1 6-ounce can tomato paste 
1/2 teaspoon chili powder
1 teaspoon cumin
1 teaspoon dried oregano
Pinch of cayenne pepper
Salt and pepper, to taste
1 bunch fresh cilantro, coarsely chopped

• In a large pot, get your vegetable broth cooking over medium-high heat. Once it's pretty toasty, toss in your onion, garlic and carrots. Saute them in the broth until they begin to soften. This only takes a few minutes. Don't let your veggies turn to mush.
• Add the zucchini, bell pepper, jalapeno and spices. Cook for a couple of minutes. Add more broth if needed, just to keep things from sticking.
• Throw in your beans, diced tomatoes and tomato paste. Cover and cook for about half an hour on medium-low heat, stirring occasionally. Dribble in some extra broth to get it to the texture you like. Some folks like thick chili, some like it runny. 
• When it's about ten minutes from being ready, toss in your cilantro. I like to give the cilantro just enough time to flavor the chili, but not overcook it so that it stays bright green and beautiful.
• Keep tasting and tweaking every now and then. You might want more spices or more beans. This chili is very forgiving. Just get it to the point that it tastes fantastic to YOU.
• I like to top my chili with sliced and browned sausages (Tofurkey's Italian Sausages are only $2.99 at Trader Joe's right now!) and fresh pico de gallo. You can also try some vegan sour cream or vegan cheese! Vegan queso is delicious on this too.
• Enjoy, and don't get too close to any steamy manholes.

Mexican Shepherd's Pie

I was recently lamenting in the Herbie Parents Facebook Group that my daughter is getting sick of all my usual dishes. She told me last week that she never wants to eat tofu scramble "EVER again.!" In her defense I do make it a lot, like a lot-lot. I can't help it! Isa Chandra's recipe over a stovetop-heated corn tortilla with a bunch of fresh guacamole on top is the greatest breakfast known to mankind.
Anyhoo, the point is that I requested new recipe ideas in Herbie Parents and I got a lot of great suggestions in return, including a recipe called "Katie's Mexican Tamale Pies," from the Chocolate-Covered Katie blog.
I am far too lazy to make teeny pies out of anything that isn't sugary sweet and/or doused with chocolate, but I definitely liked the looks of this recipe. So, I took the basic idea of the recipe, tinkered with it and added a a few new things, then casseroled the whole thing and topped the finished product with guacamole.
The verdict from my five-year-old? Total success! She loved it. I hope you will too. Special thanks goes out to my peeps in Herbie Parents for this one!!

1 15-ounce can pinto beans, rinsed and drained
1 15-ounce can diced tomatoes
1 small package frozen corn (about 2 cups)
1 12-ounce package LightLife Smart Ground
2 tablespoons Homemade Taco Seasoning (or more, to taste)
1/4 cup vegetable broth, or water
1 cup cornmeal
1/2 teaspoon salt
1/2 teaspoon garlic powder
2 2/3 cups water

• Preheat oven to 350 degrees.
• Place the beans, tomatoes, corn, SmartGround, taco seasoning and broth into a large pot and cook over medium heat, stirring occasionally, until corn is thawed and all ingredients are well-seasoned. Taste, taste, taste to make sure it's perfect. 
• While your filling is warming up, go ahead and prep your polenta topping. 
• Mix the cornmeal, salt, garlic powder and water in a medium saucepan and cook over medium-high heat, stirring frequently, until boiling. Then, reduce the heat the low and allow the mixture to simmer until thickened, still stirring frequently.
• Spray a medium-sized casserole dish with a light coating of oil. Place your bean filling into it, then top with the polenta, spreading it evenly over the top.
• Bake for 45 minutes.
• Remove from oven and allow to sit for five or ten minutes, until bubbling stops around the edges.
• I highly recommend that you whip up some homemade guacamole while your casserole is cooling. It tastes A-M-A-Z-I-N-G on the top!
• The next time I make this, I will probably throw in some onions and fresh cilantro, or maybe some fresh homemade pico de gallo. I think any or all would be fantastic additions! I just didn't have any on hand tonight.
• Enjoy!

P.S. I know Mexican Shepherd's Pie is a dorky name, but I couldn't think of anything else to call this dish. It looks remarkably like a shepherd's pie when you cut into it! Check this out...

"Plant-Powered 15" Black Bean Soup

The most popular post, of all time, on this blog is the one where I lauded Dreena Burton's fantastic chocolate chip cookies from her cookbook Vive le Vegan! It's the most pinned of all the recipes on this site, and it's the most searched for. And all I can say is... "Thank you, Dreena Burton, for bringing these fantastic cookies into our lives!"

Not only is Dreena a lovely health-conscious mom, and the perfect example of a glowing-from-within vegan, but she's also friendly and sweet. And she has graciously offered to allow me to reprint one of the recipes from her latest cookbook titled Plant-Powered 15.

Plant-Powered 15 is an ebook that features 15 gluten-free, oil-free, and totally-vegan recipes.

"These recipes were selected with a few criteria in mind. To give you recipes that will delight your taste buds, that are not too time consuming or difficult to make, and that are chocked with whole-foods goodness! Yes, these recipes feature whole-foods ingredients: whole grains, whole-grain flours, beans, nuts, seeds, vegetables, natural sweeteners, and no oil. They range from breakfast and baked goods to sauces, soups, burgers, and even a few sweet treats!" 
-- Dreena Burton, Plant-Powered 15

Dreena generously allowed me a peek at the cookbook, and let me tell you, it looks amazing!

Here is a list of the 15 mouth-watering recipes featured in the ebook:
Almond Zen Granola
Pumpkin Seed and Chocolate Chip Oatmeal Breakfast Bars
Creamy House Dressing
Green Goddess Dressing
Orange-Miso Dressing
Wonder Spread 
Black Bean Soup with Sweet Potatoes 
Presto Pistachio Pasta
“SweetBalls” 
Umami Sun-Dried Tomato and Almond Burgers 
Sneaky Chickpea Burgers 
Mac-nificent! 
Coconut Pillows 
Sticky Almond Blondies 
Peanut Butter Munchy Squares 

Ever since I watched the The Engine 2 Kitchen Rescue, I've been toying around with all of my staple recipes, experimenting with removing as much added oil as possible while keeping a delectable flavor and texture. Thank you, Dreena, for giving me a leg up on going oil-free with this fabulous cookbook!

BLACK BEAN SOUP WITH SWEET POTATOES

"'This soup has an irresistible quality, the flavors are deep and earthy with some sweetness from the potatoes. Don't let the number of ingredients intimidate you - they build layers of flavor, but this soup is not at all difficult to make!'

• 1 - 2 tablespoons water
• 1 1/2 - 1 3/4 cups chopped onion (one large onion)
• 1 1/2 cups combination of chopped red and green peppers
• 1 1/4 teaspoon sea salt
• Freshly ground black pepper, to taste (generous is good)
• 2 teaspoons cumin seeds
• 2 teaspoons dried oregano leaves
• 1/4 teaspoon allspice (rounded)
• 1/4 teaspoon (or less/more, to taste) red pepper flakes
• 4 medium - large cloves garlic, minced or grated
• 4 1/2 - 5 cups black beans (reserve 1 cup; this is three 14 or 15 ounce cans)
• 3 cups water
• 2 tablespoons tomato paste
• 1 tablespoon balsamic vinegar
• 2 tablespoons freshly squeezed lime juice
• 1/2 - 1 teaspoon pure maple syrup
• 1 bay leaf
• 1 1/2 cups cubed (in small chunks, about 1/2") yellow sweet potato (or can substitute white potato)
• Chopped cilantro for serving
• Extra lime wedges for serving
• Chopped avocado tossed with lemon juice and dash of salt, for serving

In a large pot over medium-high heat, add water, onions, red and green peppers, salt and pepper, cumin seeds, oregano, allspice, and red pepper flakes. Let cook for 5-7 minutes until onions and peppers start to soften. Add garlic. Cover, reduce heat to medium, and let cook another few minutes to soften garlic - if sticking/burning, add another splash of water. After a few minutes of cooking, add 3 1/2 cups beans (reserving one cup of beans), water, tomato paste, vinegar, lime juice, and maple syrup (start with 1/2 tsp). Using an immersion blender, puree soup until fairly smooth. Increase heat to bring to boil, add bay leaf and diced sweet potatoes, then once at boil reduce and let simmer for 20-30 minutes. Add remaining cup of black beans and extra maple syrup if desired (taste test). Stir through, let simmer for another few minutes, then serve, topping with cilantro if desired and with lime wedges. Also delicious to top soup with some chopped seasoned avocado or a simple guacamole.  Serves 4-5 as main course.

Sweet Potato Tip: Sometimes I have leftover sweet potato home fries that have been seasoned with just sea salt. If so, I take a recipe and chopping shortcut and simply add these to my soup during the last 5-10 minutes of cooking, just to heat through.

Recipe from 'Plant-Powered 15' by Dreena Burton. For more recipes and information, visit www.plantpoweredkitchen.com. Photo credit: Nicole Axworthy."

WIN A COPY OF PLANT-POWERED 15!

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Easiest-Ever Hummus Quesadillas

My allergies are really buggin' me today, so I was looking for something quick and easy to whip up that would still qualify as healthy. Well, thanks to yesterday's Hep Halloween Hummus post, I have an abundance of yummy hummus to smear on any thing that will hold it. Today that thing was a whole wheat tortilla. I was going to stop there, but I suddenly got inspired! I sprinkled on some Daiya Cheddar, then some salsa. Then I grilled it all up on a cast-iron griddle and topped with a blob of Tofutti Sour Cream. It was fantastic! Don't you just love it when that happens?

Here's what the construction-in-progress version of my quesadilla looked like...

And here's Lila, all dolled up in her Dorothy-from-Kansas Halloween costume (she's gonna have that thing worn out before Halloween even gets here), chowing down on her quesadilla...

And, listen folks, I apologize if you get tired of seeing pictures of my kid. I just feel the need to prove to skeptical parents that children will actually eat this stuff and really enjoy it! I can't tell you how many times I've heard parents say stuff like, "My so-and-so will only eat french fries," and "I can't get so-and-so to eat a vegetable to save my life." Lila loves french fries too, but she eats plenty of other, really healthy stuff to balance the occasional intake of fries. Kids will eat vegetables, and they don't even need to be drowned in Ranch dressing. I promise! Sometimes you just have to get creative. Boy, riding this high horse really makes my butt hurt...

 

Anyway, here's how to piece that bad boy quesadilla together:

2 whole wheat tortillas (or whatever your favorite is)

3 tablespoons your favorite hummus, or more to taste

2 tablespoons your favororite salsa, or more to taste

A generous sprinkling of shredded vegan cheddar cheese

A dollop of vegan sour cream

• Start your griddle heating up! I put mine on medium heat.
• Smear the hummus on one tortilla.
• Pile on cheese and salsa. You might want to use a spoon to spread the salsa around a bit.
• Place the other tortilla on top.
• Grill gently on a cast iron griddle or skillet. It doesn't take long, maybe just a minute on each side.
• Cut with a pizza cutter while still on the griddle.
• Place on a plate and top with vegan sour cream.
• Enjoy!

The Night Before Halloween

Wilton Haunted Manor Treat Stand

Halloween Skull & Crossbones Ice Cube Tray

Pico De Gallo with Zucchini

Well, it's time to use up the last of the summer zucchini, and I don't know about you guys but I cannot eat another bite of zucchini bread. I love the stuff, but there's only so much you can make and eat in one summer... 

Oh, who am I kidding? I can always eat another bite of zucchini bread! 

Really, I was just looking for a creative way to get my "zuke vites." That's what I call the vitamins from zucchini. This is a throwback from ten years ago when I worked at Starbucks and the button on the cash register for zucchini bread said simply, "ZUKE LOAF." So, my coworkers and I would quip, in a thick Italian accent, "You look thin! Come inta the kitchen and have some ah ya mutha's zuke loaf." It still makes me chuckle to say it. 

Anyway, try out this pico de gallo recipe. I literally never measure my ingredients when I make pico de gallo. I just start throwing stuff in and then I adjust the ingredients to taste. So, this recipe is really just a starting point. You will need to taste it a lot as you make it, and adjust as you go. If you're going to be eating it with tortilla chips (is there any other way??) then you will want to taste it with a chip as you make it. The salt from the chip is more than adequate to salt your pico, in my opinion. If you don't intend to eat it with chips, you might need a bit more salt.

8 to 12 Roma tomatoes, chopped

Half a white onion, chopped

1 medium zucchini, chopped

1 large jalapeno pepper, seeded and finely minced

2 cloves of garlic, finely minced

A generous handful of fresh cilantro leaves, finely chopped

Lime juice, to taste

Salt and pepper, to taste

• Toss everything into a bowl and stir. Easy peasy.
• I recommend covering with and airtight lid and allowing it to chill in the fridge for a few hours before eating. You don't have to do this, but I find that after it sits a while and the flavors mingle together, it tastes even more fantastic.
• Enjoy!

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Homemade Taco Seasoning

In my experience, the best way to save money is by doing stuff yourself instead of paying someone to do it for you. I'm sure that might have elicited a few "d'uhs" from the crowd, but I felt it was worth saying. I mean, why pay a corporation to slap a fancy label on a spray bottle of chemically-toxic window cleaner when you can squirt some vinegar on the glass and get the same result, minus the lung irritation?

So, I'm going to intermittently start posting DIY-style recipes for all kinds of great stuff, particularly stuff that leeches money out of your wallet unnecessarily. From cleaning products to spice mixes, just keep tuning in and start taking notes. I've got some great ideas to share with you!

To start with, here's an easy recipe for homemade taco seasoning. The ingredients are inexpensive and you can make up a nice big bowl of this stuff for what you might pay for just a few packets of the store-bought mess, and you won't have to worry about MSG and anti-caking agents. It's a win-win!

2 tablespoons chili powder
2 teaspoons salt
2 teaspoons black pepper
1 teaspoon paprika
1 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes

Here's what the finished product will look like.

• I recommend sprinkling in about 3 tablespoons of seasoning per pound of veggie crumbles, and maybe drop in a teaspoon or two of water as well. 
• Enjoy!

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My Favorite Summer Salsa

In several recent recipes I've referenced homemade salsa, and the only link I have takes you to a hummus quesadilla recipe wherein the salsa is defined. So, I figured it was high-time to give my favorite salsa a place of its own. And when I say "favorite" I mean it! I make a veritable troff of this stuff once a week and we ladle it on everything we eat. When we want a snack, we grab a bag of Santitas (hey, they're 2 bucks) and go to town. It's delicious! Give it a try. Here's the recipe...

8-10 large tomatoes, diced
1 white onion, diced
3 - 4 large cloves of garlic, crushed and minced
1 jalapeno pepper, seeded and minced
1 bunch fresh cilantro, finely chopped
1 15-ounce can of sweet corn, drained
1 15-ounce can of black beans, drained and rinsed
1/3 cup lime juice (or less, to taste - I like it "lime-y")
1 tablespoon paprika (optional)
1 teaspoon salt (optional)

• Throw it all in a big bowl, stir it up real good, cover it and stick it in the fridge.
• Tastes best after it's had a few hours in the fridge.
• This makes a HUGE bowl. Perfect for parties. If you don't want so much, try cutting the recipe in half.
• It will keep well in the fridge, covered, up to a week.
• Enjoy!

A Vegan Taste of Mexico

Viva Vegan!

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Delicious and Healthy Tex-Mex Dip

I know this picture just looks like a pile of mushy goo, but trust me, this stuff was awesome!! I was craving the traditional Tex-Mex 7-layer dip, but I didn't have the ingredients for that, so I dug around in my pantry and fridge and created my own super-flavorful, highly addictive Tex-Mex extravaganza. Try it!

2 cups cooked brown rice, cooled
8 ounces vegan sour cream (I used Follow Your Heart brand)
1 packet taco seasoning (read ingredients - avoid MSG, dairy, and trans fats!)
1 cup store-bought or homemade guacamole
1 cup store-bought or homemade salsa
1 15-ounce can of vegetarian refried beans
1/2 cup shredded vegan cheddar
1/4 cup sliced black olives

• Stir sour cream and taco mix together until well-blended.
• In a medium casserole dish, layer ingredients in the following order:
• rice
• refried beans
• salsa
• guacamole (or "mockamole" - see below)
• sour cream
• shredded cheese 
• black olives

• Dip your favorite tortilla chips in and enjoy! Keep very well in the fridge, covered, for several days.
• Perfect for a party!!
• If you use my homemade salsa recipe, you'll be adding tons of extra fiber to an already fiber-rich dip via the addition of black beans.
• If you want to make it even MORE fiber-rich, do what I did and make "mockamole" instead of the fatty traditional avocado stuff. I love avocados (they definitely have their health benefits too), and I LOVE guacamole. But I didn't have any avos on hand, so I mixed 1 1/2 cups of sweet green peas (I used frozen), a 15oz can of white kidney beans, about 1/4 C lime juice, 2 or 3 cloves of garlic, salt, pepper, and some fresh cilantro in the blender until smooth. I wouldn't recommend eating it straight if you're craving guacamole, but it works like a charm to replace missing guacamole in Tex-Mex recipes and adds a ton of extra fiber and vitamins! (Yep, that green stuff in the picture is actually mockamole. No one will know the difference.)

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The Enchilada Experiment, Part 1

 

I love enchiladas, and before I became vegan I often indulged in the cheesy, gooey tastiness of the family enchilada dinner from a restaurant called Pulido's just down the street. Since turning vegan it's one of only a very few things that I miss, and I have yet to find a great substitute. So, I am experimenting on my own, looking for a way to make healthy vegan enchiladas that satisfy my Mexican food cravings.

This first experiment was based strictly upon what I happened to have on hand in the kitchen. I didn't have anything to make a sauce from, and I really missed having it, but I managed to turn out some fresh and yummy enchiladas anyway. In future experiments I might try adding soy crumbles or refried beans, or maybe even avocados (if they ever go down in price, ugh...) and I definitely want to try it with sauce. Perhaps a tomatillo or red sauce of some sort. I'll be sure to post all future experiments here for you to try too! Eventually, I know I shall achieve vegan enchilada perfection. *flexes muscles* But, in the meantime, enjoy Part 1 of The Enchilada Experiment...

 

2 T olive oil
Half a large white onion, diced
2 cloves garlic, minced
1 yellow squash, diced
1 zucchini, diced
1 can black beans, rinsed and drained
1 can whole kernel corn, drained
1 can diced tomatoes, drained
2 T dried or fresh cilantro, chopped
1 T lime juice
1 T paprika
1 tsp fine sea salt
1/2 tsp black pepper
Dash of cayenne pepper, to taste
16 corn tortillas
1/2 block of vegan cheddar, shredded (I used Vegan Gourmet)

• In a large skillet, heat the olive oil. Then saute the onions and garlic until soft. 
• Add squash and zucchini, and saute until soft.
• Add remaining veggies and spices. Cover and simmer until everything's nice and steamy, about 10 - 15 minutes.
• While your enchilada innards are heating up, go ahead and shred your cheese. You may want more or less, depending on your taste preferences. We love the stuff around here. Lila eats handfuls of it whenever I have a bowl of shredded laying around. The Vegan Gourmet claims to melt, but I haven't been able to make it melt. It still tastes pretty good, though, and it's a lot cheaper than its counterparts! 
  
• In a large casserole dish, start rolling your enchiladas. Just spoon about a third a cup of veggie mix into a tortilla, then roll it up and flip it over in your casserole dish so it can't come undone. Or, if you prefer, you can do it taco-style, like this...

  

• Sprinkle with cheese (I added vegan mozzarella to the batch in the picture up there) and bake for about 15 minutes in a 350 degree oven.
• Enjoy!

 

Zucchini Quesadillas with Corn andBlack Bean Salsa

This is our go-to meal when we're in a hurry. It's especially quick and easy if, like me, you keep veritable troffs of hummus and salsa on hand in the fridge. We are a family who likes to snack, and I don't want anyone running to get junk food because there isn't something that doesn't require loads of preparation in the kitchen. Yesterday my husband called and said, "I'm on my way home for lunch!" He works less than 5 miles from the house, so I didn't have much time. And the picture you see above is what I made. Super easy and cheap! Here's how to do it...

First, you need to visit my Cheap-O Hummus recipe. Make it and stick it in the fridge. And trust me on this - just keep it on hand all the time. It's so inexpensive, healthy and tasty, it's the perfect grabby snack. And it can be used in a lot of quick recipes. So, when you start to run low, just go ahead and make more. Seriously.

CORN AND BLACK BEAN SALSA

(a.k.a. World's Easiest Salsa Recipe)

This salsa was literally born yesterday from the ashes of my dwindling weekend pantry. By the time Sunday rolled around, you could practically see cobwebs forming in my kitchen cupboards. But it's okay because I discovered a simple new salsa and it was really, really tasty! I'll definitely be making this one again.

Necessity is the mother of invention, right?

1 can corn, drained

1 can black beans, drained and rinsed

1/2 white onion, chunky dice (save the other half for Tasty Tofu Scramble)

3-5 roma tomatoes, chunky dice

2-4 garlic cloves, to taste, minced

1/2 T paprika

1/4 C lime juice

salt and pepper to taste

Throw everything* in a bowl and mix it together.

*December 8th, 2009: I made the salsa again today, but I added a handful of fresh chopped cilantro, and it was amazing! I highly recommend.

 

ZUCCHINI-HUMMUS QUESADILLAS

As many corn tortillas as you care to eat.

As much hummus as you care to spread on 'em.

Store-bought salsa (I used the Target brand)

1 zucchini, diced (these are pricy, so I only used half)

Several stalks of green onion, diced

• Warm a skillet over medium heat.
• Spread hummus, salsa, zucchini and onion onto corn tortilla.
• Cover with another corn tortilla and place on skillet.
• Allow a little time for zucchini to soften (it doesn't take as long as you might think), flip after a minute or so. I usually take the quesadilla off the heat when both sides have a few yummy golden brown spots on them.
  
• Cut into quarters and serve.

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Veggie Rainbow Salsa

I was looking for a "snacky-type" recipe that makes a TON of food, doesn't cost a lot and is super healthy. When a friend of mine brought Black Bean Confetti Salsa to a Labor Day Potluck party, I loved it and knew this might be the one. I made a few adjustments based on what I actually had in my pantry (and the fact that I love to put garlic, lime juice and tomatoes into everything). I also left out the oil to save on a bit of fat. So, here's my version...

1 15-ounce can black beans, drained and rinsed
1 15-ounce can cannelini beans, drained and rinsed
4 bell peppers, a mix of colors, diced (green are the cheapest)
4 Roma tomatoes, diced
1 large white onion, diced
4 cloves garlic, minced
1/4 cup lime juice
1 teaspoon ground cumin
1 teaspoon ground paprika
3/4 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon cayenne pepper

• Super easy to prepare. Throw it all in a very large bowl and stir it around. Then get out some tortilla chips, or veggie slices, and start dippin'. 
• Makes 12 servings.
• Enjoy!