Taco Salad Salsa

If you have checked out my blog you know that I love making fresh salsa and that I rarely suggest canned ingredients.  However, this one stores well for days on end and goes great topped on mixed greens with avocado, a dollop of vegenaise and crushed tortilla chips for a great taco salad.  

It is a perfect way to have salad in a snap because you have already done the chopping ahead of time.  Of course if you just despise the idea of using canned beans, feel free to make your own and use them in this recipe.

Taco Salad Salsa

1 16 ounce Can Pinto Beans

1 16 ounce Can Diced Tomatoes

1/2 Yellow Onion

1 Cup Fresh Cilantro

2 Cloves Fresh Garlic

2 Jalapeno Peppers

1 teaspoon Sea Salt

1/2 teaspoon Dried Oregano

1/2 teaspoon Cumin

1/4 teaspoon Black Pepper

1 teaspoon Sugar (optional)

Juice and zest of 1 Lime

Drain, rinse and strain pinto beans and add to a large glass bowl along with the whole can of diced tomatoes (juice and all).  Dice onion, peppers and garlic and toss those in.  (Your choice if you leave ribs and seeds in the jalapeno peppers, just remember that will add heat).  Thoroughly clean and chop cilantro and add it in along with lime, salt, sugar and other seasonings.  Stir gently but thoroughly and cover with plastic wrap.  Allow to sit on counter for at least 30 minutes.  Store in fridge until ready to use.

Roasted Pepper Creamy Tahini

Tahini is a gift to from the vegan gods.  It adds a rich suppleness to recipes unmatched by it's rivals.  Be creative with this recipe by adding more garlic and a bit of heat from dried chilis if you are feeling adventurous.  Serve on salads, tacos, tofu, burritos, potatoes and all veggies (raw or cooked).  Or, if you really need a rich fix, just eat it with a spoon, or crackers....

Roasted Pepper Creamy Tahini

1 Red, Yellow and Orange Bell Pepper

2 Scallions (Green Onions)

4 Tablespoons Vegenaise

2 Tablespoon Tahini

2-4 Cloves Fresh Garlic

Juice of 3 Meyer Lemons

Sea Salt & Black Pepper

Handful of Parsley and/or Cilantro

Drizzle of Olive Oil

1 Small Dried Anaheim Chili, stem and seeds removed (optional)

Begin by roasting peppers in 425 degree F oven on a baking sheet for 15 minutes or until skins blister (turning once, halfway through cooking time.  Remove peppers with tongs and transfer to glass bowl.  Cover with saran wrap and allow to cool for about 15 minutes.  Remove skins and seeds from peppers as best you can.  It's okay if you can't remove all of it.

Add to food processor with all remaining ingredients and blend until smooth, scraping down sides as needed.  Serve immediately or refrigerate in a glass jar for up to 1 week.

Zesty Ranch Dip

Oh Ranch Dip!  Let me count the ways I love you.  With Carrots.  On Salad.  In Soups.  On a Spoon.  Creamy, rich, decadent and oh so zesty.  Buzz up a batch of this - you will not miss the dairy whatsoever.

Zesty Ranch Dip

4 Heaping Tablespoons Vegenaise

3 Tablespoons Olive Oil

Juice of 2 Meyer Lemons

3 Cloves Fresh Garlic

2 Tablespoons Fresh Curly Parsley

1 teaspoon Dried Minced Onion

Pinch of Dried Oregano

Pinch of Dried Marjoram

Pinch of Ground Coriander

Pinch of Sea Salt

Pinch of Black Pepper

Blend all ingredients EXCEPT OLIVE OIL in food processor scraping down sides as needed until fully combined.  While processor is running, drizzle in Olive Oil and whip until emulsified.  Taste test for seasoning level.  Serve immediately or refrigerate in tightly sealed glass jar until ready to use.  Makes about 3/4 of a cup.