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Black Bean and Corn Wonton Cups

Simplicity and ease are the perfect words for this yummy appetizer. A few ingredients, a saucepan and a muffin tin are all you need to get this on the snack table quickly. Everyone with love it!

Shopping List:
Serves 4

2 Cans of low sodium black beans, rinsed and drained
1 Bag of frozen organic corn, thawed
½ Red pepper, chopped
¼ Cup of onion, chopped
2 Garlic cloves, minced
½ Cup of feta cheese, crumbled (vegan or regular)
I package of small wonton wrappers
Hand full of parsley, chopped
Onion powder
Garlic powder
Sea salt

Yogurt Dip:
1 small container of thick plain yogurt (vegan or regular)
1 tablespoon of mayo (vegan or regular)
Squeeze of lime
Capful of apple cider vinegar
1 Shake of garlic powder
2 shakes of hot sauce (optional)
Put all ingredients in a bowl and whisk together.

Method:
1. In a large sauce pan heat 2 tablespoons of oil on medium. Add onion and sauté for 2 minutes.

2. Add garlic, sauté for 30 seconds.

3. Add black beans, corn, and red pepper. Sauté until heated through.

4. Add a pinch of sea salt and 2 shakes of onion and garlic powder. Gently mix together.

5. Turn off and set aside to cool.

6. Heat oven to 350 and spray a muffin pan with oil.

7. Place a wonton wrapper over each muffin hole and push down gently in the middle. The middle of the wonton wrapper should be touching the bottom of the muffin holes, while the sides are sticking up. Give each a light spray (this will help it to brown).

8. Take a tablespoon and fill each wonton wrapper muffin with the black bean and corn mixture.

9. Sprinkle the top with the crumbled feta.

10. Bake in oven for 10 minutes or until the wonton tips are brown and golden.

11. Place on a plate with dip and garnish with chopped parsley. Enjoy.

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Grilled Vegetable Salad with Citrus Vinaigrette

Keeping it light, cool, healthy and delicious. That’s the only way to describe this dish. Very versatile…for salad can be enjoy as a side dish or a main dish, just add tofu, beans, chicken, fish, etc., for extra protein.

Shopping List:
2 Medium zucchini, cut into long medium thick strips
1 small red pepper, cut into long medium thick strips
1 small yellow or orange pepper, cut into long medium thick strips
4 to 6 Spring onion, cut root end keeping the white part, leave long
2 Cups of arugula
2 Cups of baby spinach
Oil Spray of choice
Sprinkle of sea salt

Citrus Vinaigrette Shopping List:
½ Orange or tangerine
½ Lime
½ Lemon
1 Teaspoon of Dijon mustard
½ Teaspoon of honey or brown sugar (if vegan)
3 Tablespoons of cold pressed olive oil (virgin)
Sprinkle of sea salt and pepper

Method:
1. Squeeze orange, lime, and lemon in a bowl.
2. Add all other ingredients for the vinaigrette to the citrus and whisk well. Set aside.
3. Heat your indoor grill pan to medium high. Spray with oil of choice.
4. Place cut vegetables on heated grill pan in a single layer (cook in batches if necessary).
5. Grill vegetables 2 to 3 minutes on each side, getting those grill marks but not over cooking.
6. On a large platter loosely arrange the baby spinach and arugula.
7. Give the vinaigrette a quick whisk and pour ½ on the greens. Save the rest for veggies.
8. Carefully arrange the veggies on top of the greens. Sprinkle with sea salt.
9. Drizzle vinaigrette on top of veggies if desired.
10. Enjoy immediately.

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Creamy Beet Dip

Make this for your next party or just as a snack while catching up on Netflix. Surprisingly delicious and beautiful to look at. The fresh taste of roasted beets and garlic mixed with lemony cream cheese is really special and unique.

Shopping List:
Serves 4
2 Beets, roasted. Instructions below
¼ Cup vegan cream cheese, homemade (instructions below) or store brought (Kite Hill is a great brand)
2 Large garlic cloves, roasted
1 Large lemon, divided, juiced and zest
Juice from a lemon
Bragg’s apple cider vinegar or regular brand apple cider vinegar
Sprinkle of sea salt
1 teaspoon of oil

Method:
1. Omit this step and step 2 if using store brought cream cheese. Go straight to 3.
To make vegan cream cheese, soak 1 cup of cashews in hot water for one hour (can also soak overnight).

2. Once cashews finish soaking and are soft to the touch drain and place in food processor or high spend blender (Vitamix, Ninja).
Add a capful of apple cider vinegar, big squeeze of ½ lemon, non-dairy plain yogurt, a sprinkle of water, sea salt and blend until really smooth. Taste and adjust seasoning (by adding more salt or lemon) and transfer to a bowl and set aside.
Rinse processor to prepare dip.

3. Wrap beets and garlic clove (keep skin on garlic) in aluminum foil with 1 teaspoon of oil. Put wrapped beets and garlic on a baking sheet and roast in a 400-degree oven for 40 minutes or until fork tender.
Remove from oven and let cool.

4. Once beets are cooled, peel (using gloves) and cut into chunks. Remove skin from garlic and place in a food processor along with the beet chunks.
Add cream cheese (either homemade or store brought), squeeze in other half of lemon and mix until smooth, scrapping sides and adding a sprinkle of water if needed. Check for seasoning and blend again, ensuring a nice smooth finish.

5. Dip should be a bright pink with a few specks of beets peaking through. Transfer dip into serving bowl. Top with lemon or lime zest.

6. Let dip chill for 30 minutes and serve with veggies or toasted pita bread.

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