Corn Salsa

Corn Salsa
(Makes about 3 ½ -4 cups) ~ Vegan, Gluten-Free, Dairy-Free, Soy-Free

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A few days ago I mentioned this post to follow. Since the plan was to keep it simple last weekend. What could be easier than a quick 5-minute salsa over top blackened pepper crusted tofu? The tofu is not listed here as a recipe, given that I literally just pressed then seasoned the hell out of each side with pepper, basil, garlic powder and a little salt. Sauté each side for a few minutes in Extra Virgin Olive Oil and sprinkle with a little salt after frying, then I topped with corn salsa. That’s it…that was the recipe! 🙂 Enjoy your day and weekend.

Corn Salsa

  • Servings: About 3 ½ Cups
  • Difficulty: Easy
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Credit: https://veganrescue.com/

Ingredients:
1 (11oz can) White Shoepeg Corn, drained/rinsed
1 (15.25oz can) Corn, drained/rinsed
1 (15.5oz can) Black Beans, drained/rinsed
1 Red Pepper, diced finely
½ Red Onion, diced finely
1 small Handful Fresh Cilantro, chopped (or to taste)
Juice of ½ Lime
2-3 Tbsp Apple Cider Vinegar
2 Tsp Sugar
1 Tsp course Black Pepper
½ Tsp Chili Powder
½ Tsp Fresh Garlic
Salt and Cumin to taste

Directions:

-Very simply put – drain and rinse canned ingredients. Chop: Pepper, Onion, Cilantro and combine all ingredients. Adjust seasonings to your liking. Enjoy!

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Fresh Tomato, Sundried & Angel Hair Pasta

Fresh Tomato, Sundried & Angel Hair Pasta
(Serves 6-8)

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I hope everybody enjoyed their Valentine’s Day this year. This year I put this recipe together for its simplicity and burst of flavors. A savory dish that you can make in 10 minutes or less so you can enjoy the majority of your evening with the ones you love. Last year I made: Rooted Basmati Rice with Herb Infused Broth and Effortless Chocolate Cake on Valentine’s Day and spent a lot of time in the kitchen roasting, infusing and baking. So this year I decided to take it light and I hope you did too! Enjoy. 🙂

Ingredients:
1lb Angel Hair Pasta
2-3 Tsp Fresh Minced Garlic
½ Cup Extra Virgin Olive Oil, good quality
1 Handful Fresh Parsley, chopped
Salt/Pepper to Taste
½ Cup Pine Nuts, toasted
1 (2.8oz) Sun-Dried Tomato Paste
1 Medium Vine-Ripe Tomato, chopped (or 2 Small)

Directions:
-Prepare Angel Hair according to package (boil in salted water for 4-5 minutes until al dente).
-In a large pan, heat olive oil over medium-low heat then add Garlic. Heat garlic for a couple minutes then add tomatoes, sun-dried tomato paste and toss in drained cooked pasta.
-Toss in fresh parsley and pine nuts before serving. Enjoy!

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(Notes:)
-My teaspoons of garlic are ‘heaping’ and the better the quality of evoo the better the flavor.
-Instead parsley try using basil. Basil pairs nicely with tomatoes and garlic and would work lovely in this dish also.

I also made black pepper crusted tofu with corn salsa and earth balance garlic bread. Blog post of corn salsa coming soon. My amazing husband pictured below ready for dinner. I love him so…. Happy Valentine’s Day! Xoxo

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