Vegan Corn and Carrot Chowder

The sweetness of corn and carrot with nutty, sauteed onion and garlic

corn oil
1 yellow onion
5 cloves garlic
1 can corn
1 can creamed corn
5 chopped carrots

mince onion and saute in minimal corn oil, on medium heat, until translucent
mince or crush garlic and saute with the onions for 2 minutes
Add corn and carrots and bring to a simmer.
The soup is ready to serve when the carrots become tender
options: add heat with salsa or top with crushed tortilla chips.

Vegan Mexican Bean Dip

corn oil 4 Tbsp +
lime juice 1/4 cup+
garlic cloves 4
chili powder to taste
pinch of salt
1 can kidney beans (or garbanzo, black etc.)

Process garlic with corn oil and lime juice until liquid
Add in chili powder and salt
Rinse canned beans in a collander
Add beans to the liquid in the food processor
As you process the beans add small amounts of oil and lime juice
This dip should be thick, not runny and blended long enough to be smooth

Serve with corn chips, spread on quesadillas, add to veggie sandwiches...

Vegan Taco Salad

One of the first challenges as a vegan was preparing my favorite foods in a new way. Taco salad has always been a favorite of mine but I used to prepare it with cheese and sour cream; 2 items that are animal products which I no longer eat.
Skinny Bitch was my inspiration in becoming vegan. The authors emphasize replacing items as opposed to just eliminating them.
So I eliminated the sour cream and replaced it with guacamole. I replaced the cheese with sesame seeds. I also created a lime, garlic and cilantro dressing.
The rest stayed the same; black beans, corn, red bell pepper, tortilla chips and salsa. I decided to add in broccoli and carrots for sweetness, color, vitamins, minerals and crunch.
I very satisfying meal.