Black Beans, Garbanzo Beans, Vegan Cream Cheese, Garlic and Spices, Pickled Red Onion and Jalopenos

Served with Organic Corn Chips

Simple Creamy Black Bean Dip

2 cans black beans

1/2 can garbanzo beans with half of the liquid

8 oz. Vegan Cream Cheese (I used Trader Joe’s)

1/4 cup coconut milk or sub water (makes it less dense)

3 small garlic cloves

2 teaspoons cumin

1 teaspoon smoked paprika

1 teaspoon onion powder

Microwave the black beans and garbanzo beans with their liquid and garlic for 4 minutes. Put all ingredients in a high powered blender. Blitz til smooth. Enjoy as a dip or a spread for all you Taco Tuesday delights!

Marinated Smoky, Sweet Jackfruit, Roasted Corn and Sweet Potato, Black Beans, Scallions, Shiitake Bacon on a Bed of Lime Massaged Kale. Avocado Ranch, Pineapple Chipotle Drizzle.

Jack Fruit Marinade

2 cans of jackfruit drained

3 cloves of garlic

3/4 teaspoon smoked paprika

3/4 teaspoon onion powder

3/4 teaspoon chipotle powder

1/2 teaspoon cinnamon

1/2 teaspoon coriander

Salt and pepper to taste

Jack Fruit Brine

1 onion diced

1 cup of vegetable stock

1 tablespoon olive oil

1/2 cup orange juice

1 lime juiced (you can also us the peel if you’d like more lime flavor)

2 chipotle chilis in adobe sauce minced

3 bay leaves

Salt and pepper to taste.

Shred the jack fruit.

Make the rub. Cover jackfruit with it and marinate for at least an hour- 24 hours is better.

Make the brine. Start by sautéing onion in oil. Add jackfuit. Cook and shred it further as you along. Deglaze pan with water. Add orange juice. Cook for about a minute. Now add there rest of the ingredients. Continue to shred the jack fruit and cook for about 20 mins, til the liquid is absorbed.

Prepare a baking sheet. Put mixture on pan. Bake at 350, moving the jack fruit around. Depending on the type of jackfruit you have, cooking times may vary. We are trying to dry it out, but not so dry that it gets crispy.

Remove from oven. Serve or store in fridge.

Shiitake Bacon

Dried Shiitake Mushrooms rehydrated in warm water (at least one hour). Fresh mushrooms work as well.

Liquid Smoke

Tamari

Maple Syrup

Make marinade. Add mushrooms, Let marinate at least 30 mins.

Bake on prepared cookie sheet, being careful not to burn. Move them around a couple times. Let them crisp up. The length of baking depends on the size you cut them

Avocado Ranch Dressing

1 avocado

3/4 cup vegan mayo

2 teaspoons dill

2 teaspoons thyme

3 small garlic cloves

2 tablespoons onion

powder

2 teaspoons lemon juice

3-4 thinly chopped scallions

1/4 to 1/2 cup of plant milk of choice (to thin out if need.

1 teaspoon salt

1 teaspoon pepper

Roughly chop garlic. Add all ingredients to a container you can blend in. Blitz with an immersion blender until smooth and creamy. If it’s not getting creamy add 1/2 more of avocado or plant-yogurt. Add the second half if it still doesn’t thicken.

Salt to taste.

Chipotle Drizzle

1 cloves garlic, minced or grated

1 tablespoons chili powder

1 teaspoons smoked paprika

1 chipotle peppers in adobo

1/8 cup apple cider or white vinegar

1 cup fresh pineapple chunks

1 tablespoon olive oil

Drizzle on your favorite stuff. Add mayo of you’d like to take down the spice level or just have a creamy sauce. This is meant to accompany flavors of food items.

Roasted Corn

Frozen corn defrosted.

Olive oil.

Preheat pan (medium). Add oil. Let it get hot. Add the corn. Cook until you start seeing a good handful of corn that is toasted.

Sweet Potatoes

Preheat oven to 350.

Dice sweet potatoes. Put them in a bowl. Add just enough olive oil to coat them. Roast in oven until they are done to your liking.

Kale

Massage with lime and salt to tenderize kale.

Now put the whole salad together and enjoy.

Slow Cooked Walnuts and Lentils, Red and Yellow Pepper, Onion, Vegan Worcestershire, and Spices. Cashew Cream. Served on Crispy Tostada or in Flour Tortilla

Walnut and Lentil Crumble

2 cups walnuts

1 cup lentils

1 red or yellow pepper

1/2 onion

1/4 cup vegan butter

1/2 teaspoon pepper

1/2 teaspoon salt

Soak walnuts for 12-24 hours (the longer the better). Make lentils. Blitz walnuts in food processor so it is crumbled but not a paste. Add cooked lentils, blitzed walnuts, and the rest of the ingredients to a slow cooker. Cook on high for 2 hours - if dries out (very unlikely) add a little broth. Slow cook for 8-12 hours. The longer you cook the softer the “meat”.

Taste and season to your liking. We used:

Paprika

Chili powder

Onion Salt

Garlic Salt

Smoked Paprika

Pineapple Chipotle Drizzle

1 cloves garlic, minced or grated

1 tablespoons chili powder

1 teaspoons smoked paprika

1 chipotle peppers in adobo

1/8 cup apple cider or white vinegar

1 cup fresh pineapple chunks

1 tablespoon olive oil

Drizzle on your favorite stuff. Add mayo of you’d like to take down the spice level or just have a creamy sauce. This is meant to accompany flavors of food items.

Pineapple Chipotle Cashew Crema

1 cup soaked cashews

1-2 tablespoons pineapple chipotle drizzle

Salt and pepper to taste.

Sweet Potato, Avocado, Coconut Milk, Maple Syrup, Cocoa or Cacao Powder,

Chocolate Mousse

1 cup baked sweet potato, peeled

1/2 cup coconut cream

1 avocado

4 tablespoons of maple syrup (or more depends on how sweet you like it)

2 teaspoons vanilla

Add above ingredients to a blender. Blend til smooth.

Aquafaba Meringues

3/4 cup sugar

1/2 cup aquafaba

2 teaspoons cornstarch

1.5 teaspoon vanilla (or almond)

1/4 teaspoon cream of tartar

1/8 teaspoon salt

Heat aquafaba and sugar in a bowl in the microwave, 30 seconds, whisk it- then heat the mixture for another 15 seconds. Let the mixture cool for 10 minutes.

Add aquafaba sugar mixture to a bowl an and add all the other ingredients. Use a stand mixer or hand held mixer with whisk attachment to whip the mixture. Whip mixture until you have sticky stiff peaks.

Use this for any meringue recipe or make into meringues.

For meringues, use a pastry bag or ziplock bag with corner cut out to pipe out meringues. Make them about an inch high on a prepared baking sheet.

Bake 1 hour at 225, switching sheets from low to high half way through. Turn off oven and let them cool in there. Remove and let cool for 10 mins and serve.

Keeps in an airtight container for approx 2 weeks.

Now go impress your friends and family!

https://minimalistbaker.com/easy-vegan-mayo-with-aquafaba/