4th of July Recipe Roundup

It’s officially summer… Time for BBQ’s, sunbathing, sticky melty popsicles. And of course, cold beer. What’s the best way to bring a big crowd to your delicious backyard get-together? Having an awesome selection of vegan-friendly appetizers and snacks. (Ok, ok, maybe the carnivores can have some meat for themselves. More for us, right?!) 

Next week I’ll be fixing up some cool new recipes just for the occasion, but to get it started here’s a roundup of some easy ideas to get any party going.

 

Guacamole-Stuffed Mini Peppers

 

These dreamy little sweet peppers are full of guacamole for a light and delicious snack.

Guacamole-Stuffed Mini Peppers

 

 

Smoky-Spicy Black Bean Dip

 

This dip has the perfect kick of heat – chips or veggies both go well as dippers for this!

Smoky-Spicy Black Bean Dip Super Bowl

 

 

Vegan Deviled “Eggs”

A unique and delicious appetizer sure to turn heads in any crowd, these faux deviled eggs are made with new potatoes. 

Vegan Deviled Eggs with Potatoes

 

 

Carrot Slaw with Jicama & Raisins

A refreshing spin on traditional coleslaw, the carrot-based version has all the creamy crunch of the original with a burst of new flavors.

Carrot Slaw

 

Pineapple-Cilantro Mojito

I’m a firm believer that you can’t have a BBQ without some refreshing adult beverages. These pineapple-cilantro mojitos are the perfect solution.

Cilantro Pineapple Mojito

 

 

Hope these recipes get your juices flowing on ideas for your own BBQ. Feel free to steal and modify them as much as you want! More coming soon, so be sure to subscribe if you want all the newest vegan recipes.

 

Smoky-Spicy Black Bean Dip – A re-visited recipe

Today was a looong day. But I’m not going to give up on my recipe challenge. So even though this isn’t a new recipe (I posted it a few months ago) it still features a different veggie and it’s still a yummy recipe worth re-visiting!

Beans are the featured veggie of the day. As a very carbohydrate and protein-rich food, they aren’t often thought of as vegetables, but they are! Black beans, which are featured here, are very high in folate and fiber, and are a healthy addition to a vegan diet being rich in protein as well. Beans are also a good source of many essential minerals. So eat up!


Smoky Black Bean Dip

 

Smoky-Spicy Black Bean Dip

  • 1 Tbsp. canola oil
  • 1/3 cup thinly sliced onions
  • 1 tsp. ground coriander
  • 1-1/2 tsp. ground cumin
  • 1/4 tsp. paprika
  • 1/2 tsp. liquid smoke
  • 1 can black beans, drained and rinsed
  • Juice from 1 lime
  • 1 tsp. canned chipotle chilies in adobo sauce (more if you like it spicy!)
  • 1/2 tsp. salt (if desired)
  • 1/4 cup vegan sour cream
  • 1/2 small jalapeno chili , seeds and ribs removed, minced
  • 1/2 cup minced cilantro

In a medium pan, heat oil over medium heat. Add onions, coriander, cumin and paprika. Sauté, stirring frequently, until onions are softened, about 2 minutes. Add beans and 1/4 cup water. Simmer until water evaporates, 5 to 7 minutes. Cool 5 minutes.

In the bowl of a Vitamix high-powered blender or food processor fitted with a metal blade, process bean mixture until coarsely mashed.  Add chilies, lime juice, liquid smoke, and salt (if using).  Process until smooth.  Add vegan sour cream, jalapeño, and cilantro.  Pulse just until cilantro is incorporated.  Transfer to a bowl. Garnish with additional cilantro and serve.

Smoky-Spicy Black Bean Dip

Stay tuned for tomorrow’s recipe featuring a new veggie, and don’t forget to subscribe if you want to follow the whole 50-day “a different veggie a day” recipe challenge.

In case you missed the last 35 days of recipes, here they are:

Printable Version:

Smoky-Spicy Black Bean Dip
 
Author:
Ingredients
  • 1 Tbsp. canola oil
  • ⅓ cup thinly sliced onions
  • 1 tsp. ground coriander
  • 1-1/2 tsp. ground cumin
  • ¼ tsp. paprika
  • ½ tsp. liquid smoke
  • 1 can black beans, drained and rinsed
  • Juice from 1 lime
  • 1 tsp. canned chipotle chilies in adobo sauce (more if you like it spicy!)
  • ½ tsp. salt (if desired)
  • ¼ cup vegan sour cream
  • ½ small jalapeno chili , seeds and ribs removed, minced
  • ½ cup minced cilantro
Instructions
  1. In a medium pan, heat oil over medium heat. Add onions, coriander, cumin and paprika. Sauté, stirring frequently, until onions are softened, about 2 minutes. Add beans and ¼ cup water. Simmer until water evaporates, 5 to 7 minutes. Cool 5 minutes.
  2. In the bowl of a Vitamix high-powered blender or food processor fitted with a metal blade, process bean mixture until coarsely mashed. Add chilies, lime juice, liquid smoke, and salt (if using). Process until smooth. Add vegan sour cream, jalapeño, and cilantro. Pulse just until cilantro is incorporated. Transfer to a bowl. Garnish with additional cilantro and serve.

 

Vegan Super Bowl Munchies

Last year for Super Bowl I made these amazing Jalapeno Poppers which turned out to be a huge hit for my party.  It also birthed the creation of my cheese dip/spread, which I’ve used in all sorts of recipes since.   I also made some awesome Seahawks Jello Shots with agar, which were not so big a hit – the texture wasn’t quite right so I re-did the recipe.  You can bet I’ll be rocking the vegan jello shots on Sunday!  This year the Super Bowl really snuck up on me.  I’ve been dealing with all sorts of crazy issues like family drama and my doggy Princess having to go in for dental work.  Poor baby!

Princess the Pitbull

At least she has lots of toys to cuddle with.

So I might make up a new recipe in the next day or two but I thought I better get you guys some recipe ideas before it gets too close to Sunday!  Here come the amazing vegan Super Bowl Munchies to the rescue.

Smoky-Spicy Black Bean Dip

Great with chips or veggies, this is a healthy option that packs a ton of flavor.

Smoky-Spicy Black Bean Dip Super Bowl

 

 

Vegan Loaded Nachos

Terrible picture, but there’s no way I could pass up nachos as an awesome Super Bowl munchie.

Vegan Loaded Nachos Super Bowl

 

Smoked Cheddar Chorizo Poppers

The name is a mouthful and so are they!  A delicious, spicy, cheezy, gooey mouthful…

Vegan Smoked Cheddar Chorizo Jalapeno Poppers Super Bowl

 

Easy Guacamole

Who could forget this classic?

Easy Guacamole Super Bowl

 

Vegan Chili con Queso dip

And finally, another dip that’s sure to amaze, this time hot.  No one will guess it’s vegan!

Vegan Chili con Queso Dip Super Bowl

Be sure to pair these vegan Super Bowl munchies with some yummy drinks and sit back.  You’ve done it.  Time for Super Bowl – Go Seahawks!

Smoky-Spicy Black Bean Dip

Beans, beans, the musical fruit… Well.  I’m sure you know the rest!  Beans are such a healthy (and delicious) food, but I’ll be the first to admit that I have a bit of trouble digesting them without clearing a room.  But they’re just so GOOD!  And especially for vegans, they can be an important source of protein.  There is some controversy about the health benefits vs. potential drawbacks of beans.  As this article discusses, the lectins found in beans can be harmful to humans.  I don’t eat beans too often (mostly due to the flatulence issue!) but they’re so delicious that they’re definitely worth the occasional indulgence in my book.  Heck, eat ’em every day if you want.  Just as a tip, draining and rinsing your beans well helps with digestion, as does soaking them overnight and cooking them with a bay leaf or piece of kombu seaweed.  And a bit of Bean-o helps in a pinch!

Once upon a bean, a spicy chilli met a black bean and had a baby — the Smoky-Spicy Black Bean Dip was born!  It’s full of smooth, spicy, creamy, bean-y goodness.  I adapted it from this recipe, which needed a few tweaks to be vegan and even more delicious.  Enjoy!

Smoky-Spicy Black Bean Dip

Smoky-Spicy Black Bean Dip

  • 1 Tbsp. canola oil
  • 1/3 cup thinly sliced onions
  • 1 tsp. ground coriander
  • 1-1/2 tsp. ground cumin
  • 1/4 tsp. paprika
  • 1/2 tsp. liquid smoke
  • 1 can black beans, drained and rinsed
  • Juice from 1 lime
  • 1 tsp. canned chipotle chilies in adobo sauce (more if you like it spicy!)
  • 1/2 tsp. salt (if desired)
  • 1/4 cup vegan sour cream
  • 1/2 small jalapeno chili , seeds and ribs removed, minced
  • 1/2 cup minced cilantro

In a medium pan, heat oil over medium heat. Add onions, coriander, cumin and paprika. Sauté, stirring frequently, until onions are softened, about 2 minutes. Add beans and 1/4 cup water. Simmer until water evaporates, 5 to 7 minutes. Cool 5 minutes.

Black Beans

In the bowl of a Vitamix high-powered blender or food processor fitted with a metal blade, process bean mixture until coarsely mashed.  Add chilies, lime juice, liquid smoke, and salt (if using).  Process until smooth.  Add vegan sour cream, jalapeño, and cilantro.  Pulse just until cilantro is incorporated.  Transfer to a bowl. Garnish with additional cilantro and serve.

Smoky-Spicy Black Bean Dip

This dip was great with crudité and tortilla chips, or you can stuff it into a pita like so:

Smoky-Spicy Black Bean Dip

So yummy!

Printable version:

Smoky-Spicy Black Bean Dip
 
A versatile spicy vegan black bean dip or spread.
Author:
Recipe type: Appetizer
Ingredients
  • 1 Tbsp. canola oil
  • ⅓ cup thinly sliced onions
  • 1 tsp. ground coriander
  • 1-1/2 tsp. ground cumin
  • ¼ tsp. paprika
  • ½ tsp. liquid smoke
  • 1 can black beans, drained and rinsed
  • Juice from 1 lime
  • 1 tsp. canned chipotle chilies in adobo sauce (more if you like it spicy!)
  • ½ tsp. salt (if desired)
  • ¼ cup vegan sour cream
  • ½ small jalapeno chili , seeds and ribs removed, minced
  • ½ cup minced cilantro, plus extra for garnish
Instructions
  1. In a medium pan, heat oil over medium heat. Add onions, coriander, cumin and paprika. Sauté, stirring frequently, until onions are softened, about 2 minutes. Add beans and ¼ cup water. Simmer until water evaporates, 5 to 7 minutes. Cool 5 minutes.
  2. In the bowl of a Vitamix high-powered blender or food processor fitted with a metal blade, process bean mixture until coarsely mashed. Add chilies, lime juice, and salt (if using). Process until smooth. Add vegan sour cream, jalapeño, and cilantro. Pulse just until cilantro is incorporated. Transfer to a bowl. Garnish with additional cilantro and serve. Makes about 1-1/2 cups.

 What’s your favorite vegan dip recipe?  Share in the comments!

Juice Pulp Veggie Burgers

This week has been all about veggies. Veggie salads, veggie juice, and now – veggie burgers!  I’ve been meaning to come up with a use for the pulp when I make veggie juices for some time now, and a black bean veggie burger seemed to make sense.  Black beans just beg for a mexican twist so I included lots of cilantro!  These are great and I made them just in time for my 4th of July BBQ.

Staying true to the gluten-free kick I’m on right now, I left out the bread and used white rice flour to bind the veggie burgers, which seemed to turn out just great.  These patties are a little on the soft side so you’ll want to handle them gently, but the flavor is delicious – see for yourself!  If you aren’t into juicing or don’t have any juice pulp, you can grate in some veggies of your choice (zucchini, carrot, even finely chopped kale would be wonderful!).

Juice Pulp Veggie Burgers (makes about 6 burgers)

1 16-oz can black beans

Approximately 1 c veggie juice pulp (try any mix you like! I used kale, celery, cucumber, lettuce and cilantro. These would even be good with certain veggie and fruit juice pulp mixes so feel free to experiment!)

1/4 c white rice flour (regular flour would also work fine)

2 tsp olive oil

1/2 tsp salt

1 tsp cumin

1 tsp chili powder

1 tsp garlic powder

1/4 tsp turmeric

2 tsp fresh cilantro, minced

squeeze lime juice

olive or coconut oil, for frying

Drain the beans and place into a mixing bowl.  Using a potato masher, mash the beans into a paste-like consistency, leaving a few beans whole if desired.  Add veggie pulp and combine well.  Add in olive oil, spices and lime juice and mix again thoroughly.

Using a small amount at a time, add in flour until the mixture can be formed into balls (may need more or less flour depending on consistency).  Form the bean mixture into patties, being sure to flatten them well.

Heat the olive or coconut oil over medium heat in a pan on the stove.  Fry each patty 3-4 minutes on each side, or until a nice dark brown.  Drain on paper towels and serve.

Juice Pulp Veggie Burger

 

I’ll be going to the store to get some avocado tomorrow so I’m excited to see how they are next day (and I’ll add some better pictures!!).  These veggie burgers would be fantastic with fresh parsley instead of cilantro if you’re feeling in the mood for a more traditional veggie burger flavor.  I personally love cilantro so I use it every chance I get, but I know quite a few people who don’t care for it.  As always, modify my recipes however you see fit! 🙂

Printable version:

Juice Pulp Veggie Burgers
 
A flavorful and satisfying veggie burger that's gluten free, vegan and loaded with healthy veggies.
Author:
Serves: 6
Ingredients
  • 1 16-oz can black beans
  • Approximately 1 c veggie juice pulp (try any mix you like! I used kale, celery, cucumber, lettuce and cilantro. These would even be good with certain veggie and fruit juice pulp mixes so feel free to experiment!)
  • ¼ c white rice flour (regular flour would also work fine)
  • 2 tsp olive oil
  • ½ tsp salt
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • ¼ tsp turmeric
  • 2 tsp fresh cilantro, minced
  • squeeze lime juice
  • olive or coconut oil, for frying
Instructions
  1. Drain the beans and place into a mixing bowl. Using a potato masher, mash the beans into a paste-like consistency, leaving a few beans whole if desired. Add veggie pulp and combine well. Add in olive oil, spices and lime juice and mix again thoroughly.
  2. Using a small amount at a time, add in flour until the mixture can be formed into balls (may need more or less flour depending on consistency). Form the bean mixture into patties, being sure to flatten them well.
  3. Heat the olive or coconut oil over medium heat in a pan on the stove. Fry each patty 3-4 minutes on each side, or until a nice dark brown. Drain on paper towels and serve.