Corn & Black Bean Salsa

I had two leftover ears of corn that needed something done with them. I also had the other ingredients listed below and hence this salsa. You can always make salsa out of whatever you have on hand. You can easily exchange the ingredients found below with what's in your frig and pantry.

• 2 medium ears of corn, cooked, kernels cut off
• 1 15-ounce can black beans, drained and rinsed
• 3/4 cup tomato, chopped small
• 1/2 large red onion, finely chopped
• 1/2 cup cilantro, finely chopped
• 1 jalapeno, seeded and finely chopped
• 1/4 cup fresh lime juice
• 1/2 teaspoon hot sauce (or more to taste)
• 1/4 teaspoon smoked paprika
• kosher salt
• pepper
• corn chips, for serving

Cut corn off of cob.

Place all ingredients (except corn chips) in a medium bowl.  Season with salt and pepper and let stand for 15 minutes for flavors to marry. Serve with corn chips.

Enjoy!

Zuppa Toscana

Everyone has had this soup at the Olive Garden restaurant. This is my vegan version. The coconut milk makes this nice and creamy. You will love the ease and deliciousness of this dish.

• 1 sweet onion, diced
• 4 cloves garlic, minced
• 1 tablespoon Italian seasoning blend
• 1/4 teaspoon red pepper flakes
• 7 baby yellow or 3 Russet potatoes, cut into bite-sized pieces
• 4 cups vegetable stock
• 1 small bunch kale, de-stemmed and torn into pieces
• 1 can full-fat coconut milk
• 1 tablespoon all purpose flour
• 2 vegan Italian sausages ( I used Field Roast), diced
• salt and pepper, to taste
• Parmesan or nutritional yeast

Add a couple tablespoons of water to a large pot over medium heat. Sweat onions until softened.

Add garlic, Italian seasoning and red pepper flakes. Saute another minute, but don't let the garlic burn.

Add the potatoes and vegetable stock. Bring to a simmer and cook until potatoes are tender, about 15 minutes.

Meanwhile brown the sausage in a nonstick skillet, about 5 mintues.

When potatoes are tender, add kale to pot and stir until it's wilted.

Stir in coconut milk and whisk in flour, (I prefer to mix the flour with just enough water to make a slurry, to avoid lumps). Stir well and sausages. Simmer until everything is  hot. Taste and adjust seasoning if necessary.

Enjoy!!!!

Roasted Veggies with Ravioli & Pesto

I found myself with an abundance of fresh veggies that needed cooking. I always have frozen cubes of pesto in the freezer and I just happened to have a package of  vegan Rising Moon Spinach Florentine Ravioli in the freezer. I start trying to use up freezer items once we get close to hurricane season so this recipe helped out in that area as well. This was a fast amazing dinner. Don't let my lame pics keep you from making this!! If you have some vegan sausages they would be good tossed with the veggies during the baking time. Also, feel free to add whatever veggies you have and/or like:  eggplant, butternut squash, shredded Brussels sprouts, etc.

• 1 pacakge Rising Moon Spinach Florentine Ravioli
• 1/2 bunch kale
• 1/2 large red onion, large diced
• 1 orange bell pepper, large diced
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1/2 package mushrooms, sliced
• 10 or so cherry tomatoes, sliced in half if large
• 3 garlic cloves, sliced thinly
• 5 cubes pesto (probably 2/3 a cup) or however much you want to use

Start your water for the pasta. These ravioli cook really fast so don't cook them until the veggies are coming out of the oven. Cook pasta according to package directions.  While water is coming to a boil prepare all of your ingredients. Place veggies on two parchment covered cookie sheets.

Roast at 375F for about 15 minutes. Then add tomatoes and cook about 8 minutes until they almost burst.

Add torn kale and give the pans a toss. Start cooking that pasta.

When the veggies are cooked to your liking pull from the oven. To serve put down a few ravioli, top with roasted veg and add as much pesto as you like. Give it all a good toss.

Enjoy!!

Philly Cheesesteak Stuffed Shells

I found this recipe and wanted to make it vegan. It was very tasty. We love pasta and I try not to eat it more than once a week but hey, sometimes you just gotta go for it. These were delicous.

• 1 package Beyond Meat Crumbles
• 2 tablespoons water
• 1 small sweet onion, diced
• 1 small green bell pepper, diced
• 2 tablespoons ketchup
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon Kosher salt
• 1/2 teaspoon fresh ground black pepper
• 8 ounces vegan cheddar shreds (I used Daiya) divided
• 24 jumbo pasta shells, cooked
• 1 tablespoon cornstarch
• 1 cup vegan milk (I used Original Ripple Brand)
• 1 cup Better Than Bouillon no Beef Base

Preheat oven to 350F. Sweat the onions and bell peppers in water until onions begin to become transparent.

Stir in Crumbles and cook until thawed and starting to brown.

Add ketchup, Worcestershire, salt, pepper and 1/2 of the cheese. Stir well. Remove from heat after cheese is melts.

Cooked noodles.

Spray 9x13 baking dish wish cooking spray. Spoon crumble mixture into shells, about 1 1/2 tablespoons per shell. Place shells in prepared dish.

Using the pan that held the crumbles, add the no beef broth, milk and cornstarch and whisk before turning the heat back on.  Add the remainder of the cheese. Stir until thick and cheese has mostly melted. Pour sauce over shells.

Bake for 10-15 minutes until nice and hot.

Serve with a side salad.