Tag Archives: salsa

Easy Bean Salsa

I was craving bean dip but didn’t want something too thick or chunky, so I made some slightly runny bean dip.

 

I gathered the following ingredients and mixed them in a food processor:

1 small tomato, diced
2 cloves garlic
1/2 onion, diced
1 can black beans, drained

I topped it with some diced onion, cilantro, and salsa verde and noshed on it with some tortilla chips.

Easy and delicious! –Melissa

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Salsa Verde!

I know a lot of us have probably seen these in a local grocery store or farmer’s market and didn’t know what to do with them. This is a refreshing traditional preparation that’s quick and easy for company or just to enjoy yourself.

Friends, meet tomatillo! I love making salsa verde with these babies so here we go. You’ll need the following:

juice from 1 lime

1 generous pinch of vegan sugar

1 pinch of salt

1 jalapeño

1/4 cup cilantro, stems and/or leaves

5-6 lemon or lime sized tomatillo, husks removed

I hate wasting things so I usually save the stems from my cilantro when I use the leaves for a garnish. This dip gets blended up anyways so nobody will know but you that you. Fun fact: cilantro stems keep their unique flavor and aroma when frozen.

I spray a baking sheet with olive oil and bake them at 355F/180C on the top rack next to the broiler burner so that they blacken, usually for between 5 and 10 minutes. I’ve definitely taken a few tomatillos out of the oven to discover one was on fire. Don’t worry (put the fire out first, okay?) just blend them as usual after picking off any parts that are papery from being burned.

Then I throw all the ingredients into a blender and blend until everything is uniformly chunky or smooth, depending on your preference. This salsa is awesome on corn chips, tacos, burritos, whatever you want that needs a tart, spicy kick

This is a quick easy recipe that’s sure to please. We hope you get to try it!

This is Christie and Brent, signing off!

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Vegan Breakfast Burritos!

I like breakfast. I also like burritos. Whoever thought of the breakfast burrito is on my “AWESOME” list. The word “burrito” means, “little donkey”. I like to make my burritos about the size of a small donkey. Do you see where I’m going with this?

We had some more chili tortillas and decided, “what the heck.” We made a tofu scramble. I prefer silken tofu but otherwise this recipe is pretty standard.
1 box of soft silken tofu

1 tbsp onion powder

1 tsp garlic powder

1 pinch of sun dried tomato flakes

2 tbsp nutritional yeast

1 pinch paprika

1 pinch turmeric

salt and pepper to taste

Stir that up in your non-stick skillet until it’s hot and awesome. More importantly…

We cooked up some black beans. What breakfast burrito would be right without beans? We used the following:

1 onion, diced

6-8 cloves of garlic, minced

1 cup of dry black beans, soaked overnight in an excess of water OR 1 can of beans, drained

salt and chili to taste

We heated the onions until they started to turn translucent. Then we added the beans and a jalapeño and just waited until they were hot and tender.

The beans and scramble made their way into the tortilla along with some salsa and cilantro. This was one of the better breakfasts we’ve had in a while. It was savory, spicy and loaded with delicious garlic and cilantro. We forgot the Daiya but neither of us missed it.

This breakfast is loaded with balanced protein to keep you going and a good serving of carbs to get your started. There’s virtually no fat and no cholesterol which is great because the fiber will help you digest all the other deliciousness for a strong body. Happy breakfast!

This is Brent and Christie, signing off!

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