Hearts of Palm Crabless Cakes

Ingredients:

1 can or jar of hearts of palm, drained, rinsed and cut into 1 inch sections
4 scallions, sliced thin including both white and green parts
1/4 cup vegan mayo
2 teaspoons dijon mustard
1 teaspoon lemon juice
1 teaspoon Old Bay seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon dried parsley
1 teaspoon cornstarch
1 cup panko

Directions:

Place the hearts of palm in a food processor and lightly pulse to break it up into crab-like pieces. In a separate bowl combine mayo, mustard, lemon juice, Old Bay, salt, pepper, parsley and cornstarch. Mix to combine. Add the hearts of palm, scallions and 1/2 cup panko and mix to combine.

Place the other 1/2 cup panko in a shallow bowl. Use a 1/4 cup scoop to measure out the patties. Form them by hand and then dip in the panko. Be gentle as they are delicate. Place the patties on a parchment lined cookie sheet, spray with a small amount of oil and bake at 400 degrees for 20 minutes.

"Chick'n" Rice Layered Soup in a Jar

Ingredients:

"Chick'n" flavored vegetable broth powder/paste to make 2 cups of broth
1 carrot, thinly sliced
1 celery stalk, thinly sliced
1/2 cup frozen corn
1/2 cup frozen peas
2 tablespoons fresh chopped onion or 1 tablespoon of dehydrated onion
10 sprigs of parsley--leaves pinched off and finely chopped or 1 tablespoon dried parsley
1/2 cup instant rice
mock chicken (optional)
salt/pepper

Directions:

In a wide mouthed quart mason jar, layer the ingredients. First, place the vegetable broth powder/paste in the bottom of the jar. Layer the carrots, celery, corn, peas, and onions pressing down as each one is added. Top with parsley and rice.

When you are ready to serve, add hot water (180 to 200 degrees) to the jar to within ¼ inch of the top. Screw the top on and shake to combine. Allow to sit for 5 minutes until the rice is soft. Add the mock chicken (if desired), shake again, season with salt/pepper and serve.

Notes:

Layered soup in a jar was an idea that I had for fresh soup at work. I use hot water from the coffee maker/hot water dispenser to reconstitute the soup.

Scotcheroos

Ingredients:

1 cup sugar
1 cup light corn syrup
1 cup peanut butter
5 1/2 cups puffed/crisp rice cereal
6 ounces chocolate morsels
6 ounces butterscotch morsels (King David has a vegan brand. If you can't find this, you can use 12 ounces total chocolate morsels)

Directions:

Cook sugar and light corn syrup in a 4 quart saucepan over medium heat until boiling. Remove from heat and stir in peanut butter. Mix in puffed rice cereal. Press mixture into a buttered 9 x 13 inch pan. Let harden. Melt chocolate and butterscotch morsels in a double boiler. Pour over top of the puffed rice mixture. Cut and serve.

Notes:

My brother and I loved this recipe when we were kids. I wanted to make some vegan rice crispy treats and thought of this recipe. Everyone loves it! Credit to my mom.

Tofu for Beginners

Many people are intimidated by tofu. I was one of those people a few years back and had some failed attempts at making it. Fast forward to now and I have the process perfected.

Why are people intimidated by it? They don’t know how to properly cook it, they are confused by the various types that are available at the supermarket and they think that it lacks flavor.

I hope to clear this up for you. I absolutely love tofu, now that I know how to make it. The bonus is that it is incredibly healthy for you and economical.

Why Eat Tofu?

Before we go any further, I want to tell you why you should eat tofu. If you do a search on the internet, you will find articles about the “dangers” of soy. There is a lot of misinformation floating around about soy. In fact, soy has been part of a healthy diet in the Asian culture for thousands of years and the Japanese are the longest living people on the planet. The plant-based doctors that I follow believe that soy is a healthy part of diet.

Dr. T. Colin Campbell wrote The China Study, which is based on the most comprehensive study of nutrition that was ever conducted. He has found that eating soy is a healthful way to control cholesterol levels and lower heart disease.

Dr. Neal Barnard, founder of the Physician’s Committee for Responsible medicine believes that soy is beneficial to health. Among the health benefits, soy products have been shown to be beneficial for lung cancer prevention and survival, prostate cancer prevention, breast cancer risk and survival rates, heart health, diabetes, bone health, inflammation and hot flashes.

Dr. Michael Greger, founder of NutritionFacts.org and the book How Not to Die studies all of the published nutrition research and produces easy to understand videos for the lay person. Based on the research, he believes that soy is a healthful part of the diet.

Dr. Mark Messina is an expert on the health effects of soy. He is a huge proponent of soy. More info about the health benefits of soy can be found on the website: www.soyconnection.com.

Soy is a high protein food, containing as much protein as meat. Many meat eaters will say that you can’t find a complete protein in the plant kingdom. A complete protein is one that contains all of the essential amino acids—these are the amino acids that your body doesn’t produce on its own. Amino acids are involved in many bodily functions and work to promote health. Soy, part of the plant kingdom, is indeed a complete protein and contains all of the essential amino acids.

Best of all, tofu is low cost. A 14 ounce package of regular tofu will cost between $1.50 and $2.50 per package. One package contains 5 servings. I have been known to eat a whole package on my own, but a typical meal for me will be ½ package. You can find it at any supermarket or health food store.

I do have one word of caution. Over 90% of the soybeans that are produced in the US are genetically modified. There are many studies showing that GMO food poses a serious risk to human health. Therefore, I feel it is important to buy organic soy products, as non-organic is genetically modified.

What is Tofu?

Tofu is soy milk (made with mature soybeans and water) with a coagulant added. There are different types of coagulant that can be used and each gives a different result: nigari, calcium sulfate (gypsum), glucono-delta-lactone (GDL) and acidic options like lemon juice or vinegar. The soy milk and coagulant are simmered until the curds and whey separate and then are placed into a mold and pressed until the whey drains out. The longer you press, the firmer the tofu. Silken tofu is made without curdling the soy milk. I have made tofu at home with nigari. It is not difficult to do but the clean up is intense. Tofu products are so inexpensive, that I prefer to purchase them rather than make my own.

Types of Tofu

There are many types of tofu but for the purposes of this post, I will focus on silken (kinugoshi) and regular block pressed tofu (momen), which are the two basic types that most people will start to explore. Knowing the differences will help you in choosing the right kind for the dish you wish to prepare. Momen tofu types are based on the texture and how long the block is pressed or the heaviness of the weight that is used. You can get a sense of how firm the tofu is by looking at the amount of protein. Soft tofu will have 5 to 7 grams of protein per serving, firm will have 7 to 8 grams and extra firm will have 8 grams or more of protein per serving.

Preparing to Use Tofu

Getting the tofu ready to use is a simple but very important process. If you plan to cook the tofu, this can have a huge effect on how your dish turns out. (You don’t have to cook tofu-- it is ready to eat right out of the package. I am not a huge fan of it raw but my dog Bella loves to have a piece!)

Cooking Tofu

Now that you have the regular tofu pressed, it is time to get ready to cook it. First, decide how you want to slice your block of tofu. The most common ways that I slice it are into ½ inch cubes or ½ inch slices. The cool thing is that most tofu that you purchase at the store has scoring marks to make this easier. I use a sharp knife to make clean cuts.

There are a few easy cooking methods that I will focus on:

Pan fried: this is how I learned to properly make tofu. I use a cast iron pan, and heat a tablespoon or two of oil in it over medium heat. Once the oil is hot and shimmering, I drop the cubes of tofu into the oil. Immediately, I lift the pan by the handle and shake it a bit so that the cubes don’t stick. After sprinkling with a bit of salt and pepper, I wait patiently. I am looking for a crust to form on the bottom of the cubes. Once the crust starts to form (in less than 5 minutes), I can then start to move the tofu around to get it crisp on all sides. I use a wooden spatula to move the tofu around. I don’t get too crazy in trying to make sure that all 6 sides are crisp but work to flip the pieces over until they are crisp on mostly all sides. I use this method when I make slices as well.

If you are looking to use tofu like ground pork in Asian dishes, there is a very simple way to do this. I also use this instead of texturized vegetable protein in some dishes. Using firm or extra firm tofu that has been pressed, crumble the tofu into a bowl and mash with a fork until it is in very small pieces. Heat 2 tablespoons vegetable oil in a cast iron skillet over medium high heat until glistening. Spread the tofu into the pan in an even layer and let it cook without stirring for 5 minutes. You will start to see it brown around the edges. Flip it over and cook for 3-5 minutes on the other side until the bottom is brown and crisp. Allow to cool and then place on a cutting board and chop into small pieces.

Air fried: this is the easiest and quickest method and uses the least amount of oil. Place the tofu cubes into the air fryer basket. I use an oil sprayer with olive oil to mist the tofu in the basket. You don’t need a lot—just a few sprays. I shake the basket and spray again. I turn the heat to 400 degrees and let the tofu cook for 5 minutes. I check it, shake it and put it on for another five minutes. I usually shake one more time and cook for another 2 minutes. If you are oil free, you can make this without using any oil.

Baked: I usually go this route when I want to marinate the tofu. You can also toss with a tablespoon of olive oil or spray to get some crispiness. Line a baking pan with parchment paper and place the tofu on it. Bake for 25-30 minutes at 400 degrees.

Recipes

I have a variety of recipes that use tofu on my website. Tofu Scramble is a family favorite that we must have each Sunday morning. Eggless Salad is great to have for lunch in the summertime on crackers. My absolute favorite dish to have for dinner is crispy slices of tofu with Chimichurri Sauce. Another family favorite that is on the dinner table at every birthday is Kung Pao Tofu. And last but not least is Chick’n Tofu which is delicious on top of rice or a salad. I make a lot of dishes from the cookbook The Asian Vegan Kitchen and use pan fried cubed tofu in them. A delicious salad can be topped with air fried cubed tofu that is tossed with cayenne pepper sauce; add croutons and Follow Your Heart Bleu Cheese dressing for a hearty salad.

Pico De Gallo

Ingredients:

3-4 large ripe tomatoes, cut in 1/4 inch dice
1 onion, finely chopped
1/2 jalapeno pepper, seeded and finely chopped (you can also use jarred pickled jalapeno peppers)
1/4 cup cilantro leaves, finely chopped
2 teaspoons garlic powder
1 teaspoon salt (or more to taste)
1/2 teaspoon ground pepper (or more to taste)
Juice of one lime

Directions:

Mix in a bowl and allow to sit for an hour before serving with corn chips or on top of cooked beans.

Lemony Garlic Potato Salad

Ingredients:

6 large yukon gold potatoes (about half of a 5 pound bag)
2 lemons, juiced
1/3 cup olive oil
1 1/2 tablespoons minced garlic
1 teaspoons salt
1 cup chopped parsley

Directions:

Boil the unpeeled potatoes until a fork inserted into them does not meet resistance. While still hot, cut into pieces and place in a large bowl. Add all ingredients except the parsley and mix to combine. When the potatoes have cooled a bit, add the parsley and mix to combine. 

Eggless Salad

Ingredients:

2 stalks of celery, finely diced
1 bunch of scallions, thinly sliced
1 tablespoon finely chopped parsley
1 tablespoon finely chopped dill
1 14 ounce container organic extra firm tofu, lightly pressed (don't allow all of the water to drain--press for about 5 minutes)
2 tablespoons nutritional yeast
1 teaspoon lemon juice
1/2 teaspoon black salt
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon turmeric
1/3 cup vegan mayo
1 tablespoon yellow mustard
Salt and pepper

Directions:

Crumble the tofu into a bowl and mash with a fork. Add all of the remaining ingredients. Mix the ingredients to combine. Season to taste with salt and pepper.

Tofu Scramble

Ingredients:

1 tablespoon olive oil or other mildly flavored oil
1 yellow onion, chopped
1 pepper, chopped (any type you like, including jarred roasted peppers)
2 cloves minced garlic
1 14 ounce package of firm or extra firm organic tofu, pressed to remove the water
4 tablespoons of Vegan Egg Mix + 1 teaspoon Dijon mustard if ground mustard was omitted from the mix
1 teaspoon kala namak black salt

Directions:

Heat oil in a skillet over medium heat (I use cast iron). Add onion and pepper and saute until the onion is translucent and the pepper has softened. Add the garlic and cook for 30 seconds until fragrant. With your hands, crumble the tofu into the pan. Add the remaining ingredients, except kala namak black salt, and stir to combine. Cook for 10-15 minutes, stirring occasionally, until the tofu starts to crisp and brown. Add the kala namak black salt, stir, and cook for another minute.

Notes:

Black salt is also called kala namak and can be found on Amazon or in an Indian grocery store. It has a sulfur smell and taste. 

Whiskey Cranberry Sauce

Ingredients:

4 cups of fresh cranberries (one bag)
2 cups of organic sugar, pulsed in the food processor
1 teaspoon ground cinnamon
1/4 cup of whiskey

Directions:

Preheat oven to 350 degrees. In a 9 x 13 casserole dish, combine cranberries, sugar and cinnamon. Cover tightly with aluminum foil and bake in the oven for one hour. Remove from oven and pour in whiskey and stir. Allow to cool and congeal. Can be served warm or at room temperature. 

Notes:

I never liked cranberry sauce until my friend Laura Schrop shared this recipe with me. It is really tasty!

Stuffing Croquettes

Ingredients:

8 cups of leftover stuffing
2 tablespoons of ground flaxseed mixed with 6 tablespoons of water
1 tablespoon baking powder
1/2 cup panko
Oil for pan frying

Directions:

Place stuffing and flaxseed/water mixture in a food processor and pulse until the mixture starts to stick together. Move the stuffing to a large bowl and mix in baking powder. Place the panko in a shallow bowl. Heat a skillet over medium heat and cover the bottom of the pan with oil. Using a 1/4 cup scoop, measure out the stuffing mixture, creating a ball and roll it in the panko crumbs. Place the balls into the hot oil and cook over medium heat, turning when the bottom becomes brown. Line a casserole dish with parchment paper and move the croquettes to the dish when they are browned on all sides. Place in the oven at 350 degrees and bake for 15 minutes. 

Notes:

This is the perfect dish to make with leftovers. Serve on a bed of mashed potatoes and pour gravy on top. 

Stuffing

Ingredients:

1 medium onion, diced
8 stalks of celery, diced
2 tablespoons olive oil
2 - 10 ounce packages of stuffing mix (I prefer Arrowhead Mills brand)
1 bunch of parsley, roughly chopped
3 to 4 cups of vegetable broth

Directions:

Preheat oven to 350 degrees. Heat the oil in a frying pan over medium heat and add onion and celery. Saute until they are translucent and the onion starts to brown a little bit. In a large bowl, mix the stuffing mix with the onion, celery and parsley. Start with one cup of vegetable broth and then continue to add until the stuffing is moist and just starting to stick together. You want it to be a little moist because it will dry out a bit in the oven. Place in a casserole dish, cover with foil and bake at 350 degrees for 45 minutes. Remove the foil and bake for another 15 minutes so that the stuffing browns on top.

Coconut Macaroons

Ingredients:

½ cup aquafaba (this is the liquid that is in a can of beans—I used garbanzo)
½ teaspoon vanilla extract
2 ½ cups unsweetened shredded coconut
¾ cup sugar
Pinch of salt

Directions:

Preheat oven to 325 degrees. With an electric hand mixer on medium, whip the aquafaba until white and foamy, about 2 minutes. Add vanilla extract and stir. Stir in coconut, sugar and salt. Use a tablespoon to measure a mound of cookie dough and squeeze gently to hold the mixture together. Place the mounds on a parchment paper-lined baking sheet. Bake until golden, 15-20 minutes.

Notes:

My husband loves coconut macaroons and missed them once he went vegan. I could tell when he bit into his first cookie that this recipe was exactly what he was looking for. The dough will feel a little crumbly when you are forming the mounds, but it will hold together well when baked.

Chimichurri Sauce

I eat a pretty simple diet and many nights prefer to have some pan fried tofu with rice. I compliment it with a chimichurri sauce, putting a nice dollop on the rice and drizzling the sauce over the tofu. Here are a few tried and true recipes that are delicious!

Ingredients:

Variation 1 – scallions and fresh herbs

½ cup extra-virgin olive oil
¼ cup fresh lemon juice
¼ cup red wine vinegar
1 teaspoon dried oregano
½ teaspoon salt
3 scallions, sliced—including the green part
1 clove garlic, minced
¼ cup chopped cilantro
¼ cup chopped parsley
1 teaspoon chopped mint

Variation 2 – roasted peppers and fresh herbs

½ cup extra-virgin olive oil
1 tablespoon red wine vinegar
¼ cup white vinegar
¼ teaspoon cumin seeds, toasted then ground
1 tablespoon sweet paprika
1 tablespoon dried oregano
1 ½ teaspoon dried red pepper flakes
½ teaspoon ground black pepper
1 teaspoon salt
½ cup roasted red pepper, cut in small dice
4 cloves garlic, minced
1 bunch finely chopped parsley

Variation 3 - lime and fresh herbs

1/2 cup extra-virgin olive oil
1 lime - juiced
1/2 teaspoon salt
3 cloves of garlic
1 bunch chopped parsley
1/2 bunch chopped basil (1/2 ounce / 3/4 cup)
1/2 bunch chopped cilantro

Variation 4 - citrus and fresh herbs

3/4 cup extra-virgin olive oil
1 1/2 tablespoons lime zest
1 lime - juiced
1 lemon - juiced
1 teaspoon salt
1/4 teaspoon red pepper flakes
4 cloves of garlic - minced
3/4 cup chopped mint
3/4 cup chopped cilantro
1/2 cup chopped chives

Directions:

Place all ingredients in a container and shake to combine.

Cruelty Free Thanksgiving Dinner

Hello friends. A very long time ago when I was a teen, I decided to go vegetarian. My first Thanksgiving without turkey gravy was torturous! I made it through the holiday but fell off the wagon the following year and started eating poultry again. This was in the early 80s and in my naivete, I believed there weren't any good options to celebrate the holiday without harming another living creature. Fast forward to now...I have been vegan for 5 years after being a vegetarian for over 25 years and the world has changed quite a bit. There are so many amazing options available in the store along with recipes by amazing chefs like The Gentle Chef.

Our household is a mixed home--we have vegans and vegetarians. For Thanksgiving, our entire menu is vegan. I absolutely guarantee you that these recipes will satisfy you regardless of your dietary preferences—we have served this to meat eaters and they have loved it! You will find that it is very easy to celebrate the Thanksgiving holiday in a cruelty free way--without harming the animals or harming your own body. Enjoy!

"Turkey"

We purchase the Field Roast Celebration Roast with Traditional Bread Stuffing and Gravy. We crave this year round...it is that good.

You can't go wrong with anything made by Field Roast. Tofurkey has some options as well, but I prefer the texture and flavor of the Field Roast products.

One year, I made a seitan "turkey breast" from The Gentle Chef. It was pretty darn good, but I was the only one in the family that was vegan at the time and it was a huge "breast". If you like to make things homemade, this is a great option and not very difficult to make.

Mashed Potatoes

We make two versions. The standard mashed potatoes and made by boiling about 5 pounds of potatoes that have been cut into 1 inch cubes. Once the potatoes can be pierced easily with a fork, drain the water and save a cup of the water that the potatoes were cooked in--it will be a little starchy. Hand mash the potatoes and add a stick of vegan "butter" (I like Earth Balance). You can then add a little of the potato water until the potatoes are the consistency that you like.

My favorite version of mashed potatoes is a recipe that my mom always made. I learned recently that it was shared with her by her friend Donna. Here is the veganized version.

Gravy

So, as I mentioned above, gravy was the toughest thing for me to give up. There are actually some great dry vegan gravy packets that you can purchase at the grocery store for when you are in a rush. This recipe is not at all complicated and it will literally knock your socks off--it is that good! None of your guests will miss the "real thing" when they are presented with this.

Vegetable Side Dishes

I really can't resist making a lot of sides. Vegetables are the star of the show in our house.

My daughter loves this simple carrot dish. Tarragon is anise-flavored and used a lot in French cooking. I can't resist pearl onions, peas and dill and this dish is a hit with me. We also make a roasted cauliflower.

Stuffing

I am from Pennsylvania and we call it stuffing. Those in the South might call it dressing. I keep it simple with this recipe. You can really use any brand of packaged stuffing mix, just read the ingredients to ensure it is vegan. The next day, you can make stuffing croquettes. 

Cranberry Sauce

I never really liked cranberry sauce until my friend Laura gave me this recipe. This is quite good! 

Spicy Lemongrass Layered Soup in a Jar

Ingredients:

Vegetable broth powder/paste to make 2 cups of broth
2 teaspoons dried lemongrass, pulsed a few times in a coffee mill
1 cup cabbage, medium dice
½ cup carrots, thinly sliced
1 medium tomato, medium dice
Handful of fresh cilantro
2 ounces of rice sticks, cut so that they are no longer than 4 inches

Directions:

In a wide mouthed quart mason jar, layer the ingredients. First, place the vegetable broth powder/paste and lemongrass in the bottom of the jar. Layer the cabbage and carrots, pressing down as each one is added. Spoon the tomatoes into the jar and top with cilantro. Place the noodles into the jar.

When you are ready to serve, add hot water (180 to 200 degrees) to the jar to within ¼ inch of the top. Screw the top on and shake to combine. Allow to sit for 5 minutes until the noodles are soft. Shake again and serve.

Notes:

Layered soup in a jar was an idea that I had for fresh soup at work. I use hot water from the coffee maker/hot water dispenser to reconstitute the soup.

Jackfruit Carnitas

Ingredients:

2 teaspoons ground cumin
2 teaspoons chili powder
¼ teaspoon cayenne pepper
¼ teaspoon sweet paprika
½ teaspoon oregano
¼ teaspoon garlic powder
¼ teaspoon pepper
½ teaspoon salt
pinch cinnamon
1 lime, juiced
1 teaspoon tamari
1 tablespoon grapeseed oil
1 medium onion, diced
2 cloves of garlic, minced
1 20 ounce can of young jackfruit in brine, drained (be sure to get the type in brine NOT syrup)
1 tablespoon maple syrup

Directions:

Combine cumin, chili, cayenne, paprika, oregano, garlic powder, pepper, salt, cinnamon, lime and tamari in a small bowl.

Heat oil in a skillet over medium heat. Sauté onion until translucent, about 5 minutes. Add garlic and spice blend and stir. Add jackfruit and maple syrup. Cook over medium heat for about 10 minutes. As the jackfruit cooks, it will start to break apart and look like shredded meat. Use a fork and knife to break pieces apart. You may see some seed pods in the jackfruit. You can remove them as the fruit breaks apart but they are perfectly fine to eat.

Makes 8 tacos.

Notes:

Canned jackfruit can be found in Indian and Asian supermarkets. Serve in soft corn tortillas with tomatoes and avocado.

Persian Eggplant Stew

Ingredients:

2 medium eggplants
2 tablespoons salt
2 tablespoons olive oil
1 medium onion, finely chopped
1 teaspoon salt
½ teaspoon cinnamon
½ teaspoon pepper
¼ teaspoon nutmeg
6 tablespoons olive oil
1 28 ounce can of diced or crushed tomatoes
3 tablespoons lemon juice

Directions:

Cut the unpeeled eggplant into 1 inch pieces. I slice them into 1 inch rounds and then cut into quarters or sixths. Place in a colander and sprinkle with salt and let stand for about 20 minutes to remove the moisture and bitterness.

Heat the 2 tablespoons of olive oil in a large soup pan or Dutch oven over medium heat. Add onions, salt, cinnamon, pepper and nutmeg and cook over medium heat until the onion is translucent. Add canned tomatoes, and lemon juice, reduce heat, partially cover, and let simmer for 20 minutes.

Next, wash the salt off the eggplant and pat dry with a towel. In a separate skillet, heat 6 tablespoons of olive oil. Sauté the eggplant for about 5 minutes until golden. Add the eggplant to the pan containing the other ingredients and combine. Cook for another 10 to 15 minutes.

Notes:

Serve over rice.

Cabbage Salad

Ingredients:

1 medium head of green cabbage, cored and cut into medium dice
½ cup finely chopped parsley
1 bunch scallions (10), diced (both white and green parts)
2 tablespoons fresh lemon juice
2 teaspoons minced garlic
1 teaspoon salt
2 tablespoons olive oil
Black pepper

Directions:

Toss the cabbage, parsley and scallions in a large bowl. In a separate bowl, combine lemon juice, garlic and salt and mix to combine. Add olive oil and whisk. Season with pepper. Pour the dressing on the salad and mix to combine. Allow the salad to sit for 15 minutes so that the cabbage softens.

Frito Corn Casserole

Ingredients:

3 cans of corn, drained
½ red onion, diced
1 green bell pepper, seeded and diced
¼ cup Vegenaise or other vegan mayonnaise
10.25 ounce bag of Fritos Corn Chips
Frank’s RedHot

Directions:

Combine corn, onions and bell pepper.  When ready to serve, add mayo, Fritos and Frank’s to taste.

Notes:

This stuff is addictive!

Pearl Onions with Peas and Watercress

Ingredients:

1 cup vegetable broth
¼ cup vegan butter
3 teaspoons fresh dill or 1 ½ teaspoons dried dill
1 ½ pound pearl onions (frozen is easiest)
2 cups peas (frozen)
½ juiced lemon
1 small bunch watercress
Salt/pepper

Directions:

Combine broth, 2 tablespoons of vegan butter, and dill. Add onions and peas and heat through. Cook over medium heat for 5 minutes. Remove from heat and add lemon juice, watercress, remaining butter and dill. Season with salt and pepper.

Notes:

Credit goes to my mom for this recipe.