Black Bean Dip2 c black beans, canned+drained or soaked+cooked
½ c hot water or bean-cooking liquid
1 T vegetable oil substitute celery or lettuce for the oil
¼ c scallions, sliced
1 t ground coriander
1 t ground cumin
¼ c cilantro, chopped
1 t chipotle chile, puréed OR ½ t cayenne
2-3 limes, juiced
½-1 t salt
Place the beans in the food processor or bowl, pour water over them, and let sit.
Meanwhile, heat the oil over medium heat, add the scallions, coriander, and cumin, and sauté, stirring frequently, until tender, about 10 minutes.
Add spice mixture, cilantro, and chile to the beans and purée until chunky, 10-20 seconds. Add lime juice and salt, mix, taste, and add more chile/cayenne, lime juice, and salt as needed.
Vegan Homemade Tortilla ChipsIngredients:
1 (12 ounce) package corn tortillas
1 tablespoon olive oil (or olive oil flavored cooking spray)
3 tablespoons lime juice
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
1. Preheat oven to 350 degrees F (175 degrees C).
2. Cut each tortilla into 8 chip sized wedges and arrange the wedges in a single layer on a cookie sheet.
3. In a mister, combine the oil and lime juice. Mix well and spray each tortilla wedge until slightly moist.
4. Combine the cumin, chili powder and salt in a small bowl and sprinkle on the chips.
5. Bake for about 7 minutes. Rotate the pan and bake for another 8 minutes or until the chips are crisp, but not too brown. Serve with salsas, dips, garnishes or guacamole.
Avocado Salsa
2 plum tomatoes, chopped
1 ripe avocado - peeled, pitted and chopped
1/4 cup finely chopped red onion
1 clove garlic, minced
1 tablespoon snipped fresh parsley
1 tablespoon chopped fresh oregano
1 tablespoon red or white wine vinegar
Directions- In a bowl, gently stir together tomatoes, avocados, onion, and garlic. Mix in parsley and oregano. Gently stir in vinegar. Cover, and chill for 2 to 6 hours.
