I have to be honest. I can’t sugar coat things and say I have had a lovely week of vegan bliss. This week was challenging, in a knock the wind out of your sails kind of way. It was HARD to be vegan. Get togethers didn’t have vegan fare, restaurants had limited options, everything I made at home for 2 days was a flop (grey mush, doughy bisquits, the list goes on) and I can’t even tell you how many people gave me “the look.” You know the one. The are-you-kidding-me-you-crazy-non-conforming-health-nut-why-don’t-you-just-eat-like-a-normal-person one.
So I press on, determined to stay positive and 0n track. I feel healthier and lighter as I eat a plant based diet. When I have slipped and eaten something with processed sugar or have had more carbs than produce, I feel heavy, weighed down. I know I am on the right path. I know without a doubt that my health is worth it, for me and for my family.
Now I share with you my go-to dish. All ingredients are stocked in my pantry at all times, minus the produce, but those are staples in our kitchen anyways. If there is a last minute company coming, I always know I can pull out a colorful batch of Oh Snap (No Worries) Mexi Bean Dip. Add tortilla chips, roll it up in a tortilla, serve with cornbread, or eat as a side. A very versatile dish. And loaded with nutrients.
I had to show you the separate ingredients, so pretty! Here it is all stirred up:
Oh Snap (No Worries) Mexi Bean Dip
3 cans of beans (or 6 cups cooked) rinsed and drained well
3 varieties- black, pinto, kidney, garbanzo, be creative!
1 can (2 c. fresh) corn, drained
1 onion, chopped fine
2 tomatoes, diced
1/2 bunch cilantro, chopped
1 pepper, diced (green, red, jalepeno, mix it up)
1 jar salsa (homemade is best, but whatever you’ve got)
1/2 packet favorite seasoning packet (fajita, guacamole) or individual seasonings to taste
1 avocado, cubed
Important: Save avocado and lime until just before you serve!
Combine all ingredients except avocado and lime. Gently toss. Right before serving, drizzle lime juice over avocado and add to other ingredients. You’re done!
Like I mentioned, this dish is super versatile, so play with it, it’s a tough one to mess up. That’s saying a lot coming from me. And I have to ask- what’s your go to dish?
Up next, Dreamy Agave Cornbread found on Allrecipes. I have been craving a moist, delicious baked good lately and finally found one that hit the spot. They were gobbled up by the family in minutes, next round will need to be a triple batch if I want leftovers!
Vegan Agave Cornbread Muffins
by 87 voters! a good sign- now 88 🙂
Original Recipe Yield 6 muffins-I made 10 and they were a perfect single serving size for little hands
- 1/2 cup cornmeal
- 1/2 cup whole-wheat pastry flour
- 1/2 teaspoon baking soda (I did closer to 1/3 to adjust for altitude)
- 1/2 teaspoon salt
- 1/2 cup applesauce (we had homemade in the freezer, the little apple chunks were a nice addition)
- 1/2 cup soy milk
- 1/4 cup agave nectar
- 2 tablespoons canola oil (I used coconut oil, yummy substitute, worked great especially since our house is so warm it was already melted for ease of use!)
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease a muffin pan.
- Combine the cornmeal, flour, baking soda, and salt in a large bowl; stir in the applesauce, soy milk, and agave nectar. Slowly add the oil while stirring. Pour the mixture into the muffin pan.
- Bake in the preheated oven until a toothpick or small knife inserted in the crown of a muffin comes out clean, 15 to 20 minutes.
We topped ours with strawberry freezer jam- delightful.
And finally we put together this little number for dessert, thanks to Aijay at FreeFlowFoodie only hers was much more lovely seeing as I had three hollering, very hungry children needing me to hurry up. Beauty had to be sacrificed a bit. We served the fruit with a yummy berry yogurt and it was a hit. Aijay, my family gives you props for presentation!