Cumin Lime Black Bean Quinoa Salad (WFPB, Vegan, Gluten-free)

Tried out this recipe from Oh She Glows but omitted the oil to make it healthier.  I served it as a side dish on a large piece of romaine lettuce so the kids could pick it up easily without spilling it.  Our main dish was my Sweet Potato Burrito recipe minus the oil and processed vegan cheese.  Delicious!  Why no oil?  Here is a link to a nice summary of the scientific research all of which I learned in my Certificate in Plant-Based Nutrition program.  For a more detailed explanation on the biochemistry click here for a video explanation from Dr. Esselstyn.

Ingredients
Salad
1 cup uncooked quinoa (or 3 cups cooked)
1 1/2 cups cooked black beans (or 1 can)
1 1/2 cups cilantro, finely chopped
3 small/medium carrots, shredded
4 green onions, chopped

Dressing
3 tablespoons fresh lime juice
1 large clove garlic, minced
1 teaspoon ground cumin, toasted
1 teaspoon maple syrup
1/2 teaspoon salt
black pepper, to taste

Directions
Cook quinoa following directions on packaging.  (Rinse quinoa in a fine colander, add 1 1/2 cups water to quinoa and bring to boil.  Reduce heat to medium-low, cover, and simmer for 15 minutes until water is absorbed.  Remove from heat (with lid on) and let rest for 5 minutes, fluff with fork.)  After fluffing with fork, chill in fridge for 15 minutes.  In a large bowl, combine salad ingredients.  Whisk together dressing in a small bowl. Add to salad ingredients and toss to combine.  Add additional salt and pepper if needed.  Chill for an hour if desired.

Easy Bean Dip (Whole Foods Plant Based, Gluten-free, Vegan, Oil-free)

In an attempt to recreate a store bought low fat bean dip my children like, I came up with this simple recipe. Enjoy!  Makes 4 cups.

Ingredients
4 cups cooked beans or about 2 cans (any kind will work)
1 teaspoon toasted cumin
1 teaspoon salt
4 garlic cloves
2 teaspoons lemon juice
water, to desired consistency
pinch of cayenne

Directions
Toast cumin in small pan on stove, just a few minutes, then grind.  Add all ingredients to food processor.  Blend until smooth adding water to desired consistency.  (I add about a 1/4 cup if using home cooked beans.)

Healthy and Easy Chocolate Pudding (Whole Foods Plant-Based, No Refined Sugar)

The Healthy Librarian, one of the many people I follow online, posted this interesting recipe on her Facebook page with rave reviews. My children are not very fond of sweet potatoes so why not try it.  Wow, I was surprised at how tasty it is.  It really tastes like chocolate pudding especially after a short chill time. Everyone loved it!  Cannot believe I got them to eat so many sweet potatoes.  This is a new favorite in our house.  Enjoy!

Ingredients
1 large sweet potato
4-5 pitted dates, softened in water while sweet potato roasts
1/4 cup unsweetened cocoa or cacao powder (I used cacao)
1 teaspoon vanilla
2 tablespoons peanut butter or sunflower butter
1/3 cup non-dairy milk

Directions
Soak dates in water.  Cut sweet potato in half length-wise.  Place cut side down on baking sheet. Bake sweet potato in a 425º oven until very soft.  Allow to cool.  Scrap out insides of baked potato.  (I'll try peeling and boiling the sweet potato for the summer months to avoid running the oven.)  Add sweet potato, soaked dates, and remainder of ingredients to food processor.  Run until very smooth.  Can eat right away but we prefer it chilled for about 15 minutes.