A Pair of Sensational Summer Dips/Salsas/Salads: Black Bean & Peach + Sweet Corn (vegan/ plant-based)

If summer gives you peaches and corn…

Last night, Bob and I hosted an impromptu happy hour retirement party for a dear friend, Linda Francis, who finally took the plunge with a swandive out of our school system and into Virtual Virginia as a history teacher.

Our easy menu is as summary as it gets with Claudia Cksimano, a retired teacher friend, and her husband bringing the broccoli salad from my Blooming Platter cookbook. I contributed I a purchased baba ghannoush, served in a martini glass, along with a Black Bean and Peach Salsa and what we fondly refer to as David’s Corn Dip. He was a guest at the party but had to work during the day, so I did the honors and he approved.

On the side, I served sliced cucumber and orange bell pepper strips, as well as two healthy- ish types of chips: a nacho-flavored cauliflower triangular chip and a round Garden of Eaten chip made of chickpeas and such.

All of it was a huge hit and I am pleased to share the new recipes here.

Black Bean and Peach Salsa

Yield: 8 appetizer or 4 side salad servings

1 can black beans, rinsed and drained

1/2 red bell pepper, diced

2 medium peaches, pitted and diced

1/2 mecium yellow or red onion, diced

1/4 cup favorite salsa, drained

1 to 2 cloves garlic, peeled and minced

Juice of 1/2 lime

1/4 teaspoon ground cumin

1/4 teaspoon smoked paprika

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

Sea salt and freshly ground black pepper to taste

Several hours before serving, combine all ingredients and refrigerate until serving time. Serve with cucumber slices or your favorite chips or crackers. This is also delicious served as a side salad.

David’s Sweet Corn Dip (cold or hot)

Yield: 8 appetizer or 4 side salad/side dish servings

3 cups fresh corn kernels, any variety, or 1-15.5 oz can yellow corn + 1-15.5 oz can white corn, drained

1/4 cup grated white vegan cheese, like mozzarella style

1/4 cup grated vegan cheddar cheese

1/4 cup favorite salsa, drained

1/4 cup vegan sour cream

1/4 cup vegan mayonnaise (I use Walton Farms no calorie)

1/4 to 1/2 teaspoon ground cumin

1/4 to 1/2 teaspoon smoked paprika

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

Sea salt and freshly ground black pepper to taste

Combine all ingredients and refrigerate until serving time. Serve with cucumber slices or your favorite chips or crackers. This is also delicious served as a side salad or hot side dish. For the latter, simply microwave until bubbly.

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Freedom Fusion Backyard BBQ Quesadillas–Assert Your Independence! (Vegan/Plant-Based)

Independence Day in the US is July 4. With leftover barbecue beans and slaw–standard menu items–but not wanting to enjoy them the same way we had on the holiday, I decided to make a quesadilla which I joking call Feedom Fusion, a blend of this American holiday fare with a favorite Mexican preparation.

There is no real recipe here. I just used the beans as the filling and the vinegar-based slaw on top. The beans were a jazzed up version of canned barbecue beans with ketchup, mustard, molasses, brown sugar, vinegar, and garlic and onion powders, baked at 350, uncovered, for an hour.

The slaw was similarly simple: vinegar, escabeche brine, garlic and onion powders, celery seed, sea salt and pepper, etc.

I found a 10″ tortilla in Kroger that is only 50 calories, which really appeals to me, though it may not matter to you. They are billed as high fiber and I cannot tell the difference between them and the 150 calorie version except they may be a little thinner, which is great by me.

I simply sprayed my skillet with nonstick spray, laid the tortilla in the skillet, spread the beans over half, folded it over, and cooked it for a couple of minutes on each side over medium heat. I then piled the slaw on top, drizzled it with no-calorie ranch dressing from Walton Farms that I had been sent to sample, and topped it with halved cherry tomatoes, pineapple chunks, and some jalapeño slices that were still floating in the escobeche brine, a homemade version gifted from Betsy Hardy, a dear friend.

That’s it: a flavor combo more explosive than Fourth of July fireworks.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #vegansofinstagram #vegansoffacebook #vegansofvirginia #plantbasedquesadilla #veganquesadilla #plantbasedjuly4 #veganjuly4 #plantbasedmexican #veganmexican

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The Very Best Fudgy Black Bean Brownies with Chocolate Chips & Pecans (gf, vegan & plant-based)

Recipes for these abound, but I like mine best, she says modestly…perhaps it is the brandy!

The absolute strangest thing happened with this recipe. I created it, proudly posted photos and the recipe, and a friend made it and had drastically different results: way too soft and fudgy, even after refrigetation, if there is such a thing, haha.

So I made the recipe again myself and had the same results. Not satisfactory at all. I can’t imagine what I did and I will never know. But, I went back to the drawing board, adding 1/2 cup oatflour–but you could add any flour–2 tablespoons less water, though you might need to add it back in depending on how absorbent your flour is, and 1/2 teaspoon baking powder. I turned up the temperature to 350 instead of 325 and I cooked them for 33 minutes vs. 25.

The result is exactly what you see in the new photos and I can’t imagine a brownie as good with no refrigeration necessary…brownies should not be cold! I was devastated when this happened, but now I’m so glad it did because these are superior to the others and, frankly, to any brownies I have ever made or tasted!

1-15 ounce can black beans, drained and rinsed well

1/2 cup oatflour or your favorite flour, including all purpose if gluten is no problem

2 tablespoons flaxseed meal whisked with 1/4 cup water and set aside for 5 minutes to thicken; whisk again before using

1/4 cup vegetable oil

1 tablespoon pure vanilla extract

1 tablespoons strong brewed coffee (can use decaf)

2 tablespoons brandy (or rum)

3/4 cup unsweetened cocoa powder (not Dutched)

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon kosher salt

3/4 cup packed brown sugar

1/2 cup vegan chocolate chips, divided

1/2 cup pecan pieces, divided (optional, but recommended)

Preheat oven to 350°F. Spray an 8-inch square baking pan with non-stick spray, line bottom and up two sides with parchment paper, and spray again.

In a food processor, place all ingredients except chocolate chips and pecans. Process until very smooth, scraping down sides of bowl as necessary. If consistency is more cookie dough than thick brownie batter, you can add 1 to 2 tablespoons additional water. Remove blade and gently stir in 1/4 cup chocolate chips and 1/4 cup pecan pieces. (In the photo, I just used 1/4 cup pecans on top for prettier slicing.)

Spread mixture evenly into prepared baking pan. Sprinkle tmremaining chocolate chips and pecans evenly over surface.

Place brownies in center of preheated oven and bake about 33 minutes until a wooden pick inserted in center comes out with just the slightest bit of moist chocolate coloring it (not really clinging to it). Cool pan on a wire rack. Serve or cover tightly until serving time.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #vegansofinstagram #vegansoffacebook #vegansofvirginia #blackbeanbrownies #veganbrownies #plantbasedbrownies

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Creamy Coconut Lentils with Hot Chili Oil 2 Ways! (Vegan & Plant-based Dip and Burger)

Creamy Coconut Lentils with Hot Chili Oil Two Ways : Dip and Burger!

Hit chili oil/hot chili crisp is my new jam. I can’t stop creating new ways to enjoy it.

1 tablespoon vegetable oil
1 small onion, slivered or diced
2 to 3 green onions, thinly sliced on the diagonal
1 teaspoon soy sauce
2 to 3 large cloves garlic, peeled and thinly sliced
1 pound dry lentils (I used green), rinsed, drained, and picked over
1 tablespoon hot chili crisp (I purchase at Kroger on Asian aisle) or hit chili oil
4 to 5 cups water
4 bouillon cubes or 4 teaspoons vegetable base
1/3 cup coconut milk (I used light)

In a Dutch oven or large soup pot, heat oil to sizzling over medium. Add onion, green onion, and soy sauce, and saute, stirring frequently, until soft. Stir in garlic and saute for another 30 seconds. Add all remaining ingredients except coconut milk and simmer 20 minutes or so until lentils are tender, stirring occasionally. Stir in coconut milk and heat through.

Poached Garlic and Ginger in Hot Chili Crisp:
1 tablespoon hot chili crisp or oil
4 to 5 large cloves garlic, peeled and thinly sliced
1 inch ginger root, peeled and thinly sliced

Place all ingredients in small dish or cup, cover with plastic wrap, and poach in microwave for 30 seconds to one minute or until tender.

To serve as dip with wonton chips:

Cut vegan wonton wrappers into triangles and deep fry in oil heated to about 375 degrees just until golden brown. Drain well and sprinkle with a little sea salt. Serve lentils topped with poached garlic and ginger slices and wonton chips.

To serve as Lentil Burgers with Hot Chili Crisp Slaw:

2 cups Creamy Coconut Lentils with Hot Chili Crisp, cooked until most of moisture is evaporated or absorbed
1 cup old fashioned oats, raw
1 bag (approximately 14 ounces) shredded slaw mix
3 to 4 tablespoons vegan mayo (I use Walton Farms no calorie)
Poached Garlic and Ginger in Hot Chili Crisp

Combine Creamy Coconut Lentils with old fashioned oats and set aside for oats to absorb moisture. Meanwhile, combined mayo with Poached Garlic and Ginger in Hot Chili Crisp to taste. In large bowl, combine dressing with slaw mixture and chill until serving time.

Form lentil mixture into 8 patties approximately 3/4 inch thick. In a skillet sprayed with nonstick spray, pan fry, compacting with spatula, for about 2 minutes on each side over medium heat or until they develop a golden brown crust. Serve atop a mound of slaw, with or without a toasted bun, garnished as desired. I used red bell pepper strips, dill pickles, baby kale leaves, and lightly salted and roasted cashew halves.

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Best White Bean and Kale Soup (vegan, plant-based, low-calorie, & low fat)

Yield: 4 servings

White Bean and Kale soup sounds so ho-hum, right? But this is the best I have ever had, much less made. And I find myself craving it. It is rivaled by its inspiration created by my dear friend, Sharon Clohessy, and enjoyed by her Solo Stove in front of her charming yellow beach cottage.

I started feeling poorly on the drive over to her house on a recent fall evening and, apologetically declined food and definitely wine. After a bit, though, I asked to try just a little soup. The warm, mildly fragrant silkiness of it was like good medicine. And when I finished that, I asked for a little more.

Sharon used 2 cans of Northern White Beans, one pureed for the base. I used pureed cooked cauliflower instead to produce a silky base that is still luscious but even lower in calorie. And its flavor is sweet and earthy. I actually used a bag of cauliflower hash mix which includes a modest amount of carrot and celery and lends subtle layers of earthy flavor.

For seasoning, Sharon cleverly used pesto. I only had olive tapenade on hand, and 2 tablespoons was all the added flavor this soup needed.

Previously, I tended to use the baby variety of kale for any recioe requiring greens, but it cooks away to almost nothing. Massaging the more sustantial curly kale leaves, as she did, takes just a few minutes, and is well worth the smidgen of extra effort before tearing the leaves into small pieces.

Best White Bean and Kale Soup

Yield: 4 servings

1 tablespoon olive oil
1 yellow onion, diced
2 garlic cloves, sliced or minced
1/2 teaspoon sea salt + more to taste
16 ounces chopped cauliflower or cauliflower hash mix which also contains carrots and celery
1 cup water
4 cups vegetable stock
1-15 ounce can drained Northern White Beans
1 small bunch curly kale, leaves massaged with your fingers as you rinse them, and torn into bite-size pieces
2 tablespoons vegan pesto or olive tapenade

In a large pot, heat olive oil over medium heat. Add onion, garlic, and salt, and saute, stirring frequently, until slightly softened; adjust heat as necessary. Add cauliower and do the same. Add water and cook, stirring frequently, until very soft, just a few minutes. Puree in large food processor, return to pot, stir in remaining ingredients, and simmer over medium heat until kale is tender. Adjust seasoning with salt. Serve in mugs (my choice) or bowls.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #plantbasedwhitebeanandkalesoup #veganwhitebeanandkalesoup #plantbasedsoup #vegansoup
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Cuban-Asian Fusion Nachos + Hot Chili Oil Hack (vegan & plant-based)

Yield: 2 servings

These deliciously different–but not bizarre–nachos substitute plantains for corn chips and infuse the tasty black bean topping with a hint of coconut milk, orange, and spice from my new obsession: Sizchuan Hot Chili Oil. No one will judge if you drizzle more of the addicting oil over the top.

1/2 large yellow onion, thinly sliced

1-15 ounce can seasoned vegan black beans, including juice

3 ears grilled corn, kernels cut from cob

1 cup lightly packed baby spinach or kale leaves

1/2 teaspoon ground cumin

1/2 teaspoon smoked paprika

1/4 teaspoon turmeric

Sea salt to taste

1/4 to 1/3 coconut milk (I use lite, but regular is more flavorful)

1 generous tablespoon Sizchuan Hot Chili Oil, made with blood orange-infused olive oil (see my hack below)

2 servings packaged plantain chips

Toppings: white vegan cheese like mozarella, halved tri-color cherry tomatoes, vegan sour cream, minced cilantro

In large skillet over medium heat, dry saute onion, stirring frequently, until starting to soften and color. Add all remaining ingredients, except chips and toppings, and cook, continuing to stir frequently, until onion is softened, greens are wilted, mixture is heated through, and flavors are married. Divide chips between 2 plates, spoon half of bean mixture over each, top as desired, and serve immediately.

Note: After topping with cheese, you can run nachos under broiler or pop into mic for 30 seconds before adding remaining toppings.

Hot Chili Oil Hack

1-8 ounce jar Lao Gan Ma: Spicy Chili Crisp (I purchase at Kroger or online)

4 to 5 cloves garlic, thinly sliced and softened by heating for 30 seconds in microwave

1/4 cup neutral vegetable oil

1/4 cup blood orange-infused olive oil (or another 1/4 cup oil + zest of 1/2 large orange

1/2 teaspoon sea salt or more to taste

Decant Spicy Chili Crisp into a larger jar, stir in remaining ingredients, cover, and chill. Stir before using; heat if desired. Delicious on virtually everything savory.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #vegannachos #plantbasednachos #veganasianfusion #plantbasedasianfusion #vegancubanfusion #plantbasedcubanfusion
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Barbeque Bean Hummus (vegan & plant-based)

This delicious dip offers vegans all the delicious flavors of a summer cookout without the meat, mayo, and all the rest of the animal-based products.

Sure, there are vegan alternatives, but I have never craved the vegan meats quite as much as many of my vegan counterparts. This dip allows me to enjoy the flavors of barbecue, slaw, chips, and a poppyseed bun all rolled into one light, quick, beautiful, plant-based dip.

1-15 ounce can dark red kidney beans, rinsed and drained

3 cups broccoli slaw (I purchase it ready made in the produce section)

3 tablespoons BBQ sauce

1/4 cup green onions

2 tablespoons smoked almonds

1 tablespoon dill or sweet pickle juice

1 teaspoon Liquid Smoke

1 teaspoon salt

1 large clove garlic

Garnishes: a few smoked almonds, 1 tablespoon sliced green onions, 1 teaspoon Everything Bagel Seasoning

Accompaniments: chips, crackers, bagel chips, sliced vegetables, etc.

Place all ingredients in the bowl of a food processor and pulse until creamy, but textured. Spoon into a serving bowl and sprinkle with almonds, green onions, and Everything Bagel Seasoning. Serve with chips, crackers, bagel chips, sliced vegetables, etc. (For the photo, I cut a flour tortilla into triangles and lightly browned them on both sides in a dry skillet over medium heat.)

#vegancookout #veganbarbeque #plantbasedcookout #plantbasedbarbeque vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn

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Chinese Black Bean Dip with Baked Wonton Chips (vegan & plant-based)

Yield: 2 servings

I love to eat like it’s happy hour even when it’s not. That is, I love appetizers. They are always the most enticing items on restaurant menus and, Even before the pandemic, I loved My own versions even more. The same goes for this brand new black bean dip with its Chinese flavors. It is sure to make any hour and every guest happy!

I recommend starting with the amounts of ingredients listed and then intensifying any of the flavors that you choose. Be careful with the ginger, as it can be overpowering and quite spicy.

1 15.5 ounce can unseasoned black beans, rinsed and drained

1 large garlic clove, minced

1 teaspoon minced ginger

1 teaspoon agave nectar

1 teaspoon soy sauce

2 teaspoons sesame oil

3 thinly sliced green onions, save a little for garnish

Garnish: 1 teaspoon Everything Bagel seasoning or white and black sesame seeds (Everything Bagel seasoning may seem out of place, but I love it because it contains sesame seeds along with dried garlic and onion)

Accompaniments:

Prepared vegan chili sauce and a few roasted and lightly salted cashews or peanuts

Baked Wonton Chips (recipe follows )

place everything except green onions, garnishes, and accompaniments in food processor and blend and tell smooth. Stir in green onions, reserving some for garnish, transfer to a serving bowl and sprinkle with reserved green onions and everything bagel seasoning. Serve with chili sauce for drizzling and Baked Wonton Chips for scooping.

Baked Wonton Chips

10 -3″ vegan wonton wrapper squares (I use Nasoya brand, halved diagonally)

Non-stick vegetable oil spray

Sea salt

Preheat oven to 350°. Place triangles of dough close together on baking sheet, spray very lightly with vegetable oil, and sprinkle with just the barest hint of sea salt. Bake for approximately 5 minutes or until golden.

#veganwontonchips #plantbasedwontonchips #veganchineseblackbeandip #plantbasedChineseblackbeandip #vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn

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Tastiest and Healthiest Dark Red Kidney Bean Veggie Burger (vegan & plant-based)

You need no other veggie burger recipe. Enough said!

1-15.5 oz can dark red kidney beans, rinsed and drained

2 cups loosely packed prepared broccoli slaw mix

1 cup panko bread crumbs

1/2 cup red onion cubes or when small red onion, cubed

1/4 cup Chipotle – lime peanuts for your choice of nut

1 tablespoon vegan Worcestershire sauce

1 to 2 teaspoons sea salt or to taste

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Place all ingredients in a large food processor and pulse until all ingredients are finely minced and mixture comes together almost like a dough. Shape into four patties about 1 inch thick. Refrigerate, covered, or cook immediately. Oil skillet or grill pan and top side of patties with non-stick spray. Cook two to three minutes on each side of a medium height heat or until golden brown and heated through.

Serve with or without a bun (I like to go bunless over a bed of greens), topped as desired. My toppings of choice include no calorie mayo, a prepared mild vegan jalapeno sauce, pineapple-mango salsa, and a halved cherry tomato.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #veggieburger #veganburger

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