onions

Sriracha and Olive Salsa Fresca

I hate to admit it, but some of the best salsa I’ve ever made has come from canned tomatoes. Now that I’ve been making my salsa this way for a while I’m pretty much convinced that this is the same method that my favorite Mexican restaurants use to make their salsa as well. Oh, and the best part: no endless chopping, the blender does most of the work for you, allowing you to have nearly a quart of salsa ready in about a minute.

Whole Grain Black Bean & Rice Burrito topped w/ Sriracha & Olive Salsa Fresca

Sriracha and Olive Salsa Fresca

1 can diced tomatoes, 1 can drained black olives, 1 small can diced green chiles, 1/4 of an onion roughly chopped, 1/2 bunch cilantro roughly chopped, 2 T. fresh or bottled lemon juice, garlic salt to taste, few grinds black pepper, squirt (or 4) of sriracha or other favorite hot sauce.

Dump all ingredients in your blender. Pulse a few times until chopped to bits and everything is well combined. You’re done! We like to eat ours with baked tortilla chips. You can also make this without the olives if you prefer.

Have you joined the Virtual Vegan Potluck yet? What are you waiting for? The Party will be on November 1st, World Vegan Day.

Maple Dijon Baked Baby Lima Beans

Lima beans have a bad reputation, I don’t know what they did to deserve it! They are buttery, delicious and generally inoffensive. Especially when baked in a secret sauce… Plus how can you resist the baby ones?

Baked Maple Dijon Baby Lima Beans

Ingredients: 2 C. dried baby lima beans (soaked overnight or with the quick soak method and rinsed), if you have an aversion to lima beans, any white bean will do, 1 small can tomato paste, 2 diced onions, 1/4 C. pure maple syrup, 3 T. dijon mustard, a bit of sea salt, 4 C. vegetable broth, 1 t. baking soda (reduces cook time and gas).

Method: Preheat oven to 350 degrees. Meanwhile, on the stove top using a large lidded pot, water sauté onions until translucent, add all other ingredients except for salt and bring to a boil. Put lid on pot and put in the oven. Bake for 2-3 hours until sauce is thick and beans are cooked, add salt at this point to taste. I served these with sautéed collard greens and these fabulous marinated portobello strips.

why does the photo of my dinner look like it was taken in the 70’s?