Marissa's Caribbean Black Beans (Vegan)

Super easy and tasty recipe from our friend Marissa, which she served with chicken, rice, and mango salsa, along with cornbread and salad on the side. Yum!

1 onion, chopped
allspice, to taste
thyme, to taste
1 C. orange juice
3 cans black beans
mango salsa, opt. garnish

Saute finely chopped onion with spices. Add beans and orange juice and simmer until warmed through and flavors are blended. The mango salsa is just chopped mango and veggies with zest and juice of one lime.

Marissa's Sassy Salsa Pumpkin Soup

4 cups veggie broth

1 can pure pumpkin

1 can back beans (drained and rinsed, opt.)

1 can sweet corn

3/4 cup salsa

1 tablespoon minced garlic

1 teaspoon chili powder

1/2 teaspoon cumin

*we add one approximately one cup cooked quinoa to make this soup more hearty and to amp up the protein. 

Sauté garlic in a bit of olive oil or water for 1 minute. Add broth and spices and let simmer. Add pumpkin and mix well. Add remaining ingredients, stir, and bring to a boil. Simmer 10 - 15 minutes. Add cooked quinoa last. Feel free to garnish with cheese or sour cream.

Banana Bread Muffin Tops (SF, GF, Vegan)

Banana Bread Muffin Tops

Vegan, gluten-free, nut-free, sugar-free

Ultra dense and chewy, these banana bread muffin tops make a great running-out-the-door breakfast or snack. Sweetened with banana and dates, there are no added sugars (and the chocolate chips can be easily swapped for walnuts). Try them warm served with a pat of vegan butter, nut butter, or coconut oil.

Yield
9 large cookies

Prep Time
10 Minutes

Cook time
18 Minutes

Ingredients:

• 2 large ripe bananas, peeled (230 grams banana without peel)
• 1/2 cup packed pitted Medjool dates (125 grams pitted dates)*
• 1/4 cup virgin coconut oil (applesauce works fine)
• 1 teaspoon pure vanilla extract
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• 1/4 + 1/8 teaspoon fine grain sea salt
• 2 cups gluten-free rolled oats, divided
• 3-4 tablespoons non-dairy chocolate chips (or chopped dark chocolate)

Directions:

1. Preheat oven to 350F and line a large baking sheet with parchment paper.
2. Add the peeled bananas, pitted dates, coconut oil or applesauce, and vanilla into a food processor. Process until smooth. I let it run for a minute or so.
3. Add in the cinnamon, baking powder, and salt and process again until combined.
4. Add in 1.5 cups of the rolled oats and process for only 4-5 seconds, just long enough to roughly chop the oats.
5. Remove processor from the base and then remove the blade and set aside. Carefully stir in the remaining 1/2 cup rolled oats and the chocolate chips.
6. Spoon a large portion of dough (about 3-4 tablespoons or so for each) onto the parchment. Do not press down on the dough to flatten - simply leave it in a mound on the baking sheet.
7. Bake cookies for 10 minutes, rotate the pan, and bake for another 7-9 minutes until golden brown on the bottom.
8. Immediately transfer the baking sheet onto a cooling rack for 10 minutes. Then lift off muffins and place on the rack to cool completely.

Note: Make sure you use very soft Medjool dates. If you are using firm dates, be sure to soak them in water until softened before proceeding with recipe. (NOTE: This is probably kind to your food processor, but it works fine if you use firm dates without soaking them.)

Read more: http://ohsheglows.com/2014/01/17/banana-bread-muffin-tops/#ixzz2rVltt13f