Category Archives: Side

Black Bean and Roasted Corn Salad


Black Bean and Roasted Corn Salad 

This recipe is great for summer.  Chris and I do this every year when tomatoes and corn are in season.

(Adapted by my husband, Chris, from a Robert Irvine Recipe from Food Network)



  • ½ cup canola oil
  • 1 pound frozen corn kernels or about 4 ears fresh (do not use canned corn – it becomes gummy)
  • Garlic Powder to taste
  • Onion Powder to taste
  • Pinch of Cayenne Pepper
  • Salt (preferably fresh ground or kosher) and freshly ground black pepper
  • 1 1/2 (24 total ounces) cans of black beans, drained
  • Fresh Tomato
  • And Fresh ¼ cup of Fresh Cilantro


Preheat Oven to 350 Degrees F.


Cut Corn off Cob.  Sauté Corn in Pan with Canola Oil, Garlic Powder, Onion Powder, Cayenne Pepper, Salt, and Black Pepper until slightly tender. Place in the oven until roasted (but not dried out) about 10 minutes.


Once you pull the corn out of the oven place in a bowl. Toss with Can of Black Beans. Then toss with simple homemade vinaigrette (see below). Garnish with fresh tomato and cilantro. Then serve. (Makes 4 servings)


Simple Homemade Vinaigrette:


  • ¼ cup of Balsamic or Red Wine Vinegar
  • 1 cup of Canola Oil
  • Salt
  • Pepper


Put vinegar and spices in bowl. Then whisk oil in until it emulsified.



Summery Purple Peruvian Potato Salad


Summery Purple Peruvian Potato Salad


  • Purple Peruvian Potatoes (quartered)
  • Salt



  • 1/4 cup lime juice
  • 1/4 cup red wine vinegar
  • 2 heaping tsps creole mustard
  • 1/2 tsp. Truvia
  • Salt
  • Pepper
  • Garlic Powder
  • Dill
  • Oregano
  • Basil
  • 1/2 cup extra virgin olive oil


Boil potatoes in salted water until fork tender then drain in collander.  While potatoes are cooking whisk together all the ingredients of dressing except the olive oil.  Then slowly pour in olive oil whisking until emulsified.  Drizzle dressing over warm potatoes.  Toss together to coat.  Then serve.

15 Bean Soup with Savory with Savory Corn Bread


Just under a week ago, friends of mine Jacki and Mike welcomed to their family a newborn baby boy, Eli.  I am taking them dinner, tonight.  Menu:  15 Bean Soup, Rice, and Cornbread, and for dessert Oatmeal Cookies.

15 Bean Soup


  • Bag of Hurst’s HamBeens 15 Bean Soup
  • 1 can of 14.5 oz organic diced tomatoes
  • 1 tsp. Cayenne Pepper
  • Fake Ham Seasoning that comes in the Bag
  • A dash or two of Liquid Smoke
  • Juice of 1 lemon
  • 1 small onion (diced)
  • 4 cloves of garlic
  • Celery
  • Vegetable Better than Boullion
  • Salt and Pepper to taste
Place Dry Beans in a large pot.  Cover with 2 quarts of water.  Allow beans to soak overnight, or at least 8 hours.  In other words, put the beans in the pot.  FIll with water cover with a lid.  Leave it on the counter while you sleep.
When you wake up:
In a blender put onion, garlic, celery, and 4 tsps of better than bouillon dissolved in 4 cups of water.  Puree.  Drain water from beans that you soaked over night.  Dump beans into crock pot, which is set on high.  Add pureed mixture.  Add can of tomatoes, cayenne pepper, fake ham seasoning, juice of lemon, liquid smoke, salt and pepper.  Stir.  Cook on High in Crock Pot for 4 to 5 hours (or until beans are tender).  Turn crock pot to warm until ready to eat.  You could also do them on low for 8 or 9 hours.  Stir occasionally and check to make sure you have enough salt and pepper.
Serve over rice with a side of savory cornbread.

White Rice:

  • 2 1/4 cups water
  • 1 cup rice
  • 1 1/2 tbsps. of Earth Balance (Vegan Butter)
  • Salt

Put all ingredients in a microwave safe bowl.  (Make sure your bowl leaves enough room for rice to expand.) Leave uncovered.  Microwave on high for 5 minutes.  Then microwave for 17 minutes on 1/2 power.  Fluff with fork.  Then serve.  Serves 2.  This recipe might serve more in your family, but in our family this serves 2 ;o)

Savory Corn Bread
  • 1 cup of all-purpose flour
  • 1 cup yellow cornmeal
  • 1 teaspoon salt
  • 3 1/2 teaspoons baking powder
  • 1 egg worth of Ener-G egg replacer
  • 1 cup of almond milk
  • 1/3 cup of vegetable oil
Preheat oven to 400 degrees F.  Spray a 9 inch round pan OR a muffin pan that can hold 6 large muffins) In large bowl combine flour, cornmeal, salt, and baking powder.  Stir in wet ingredients (egg replacer, almond milk, and vegetable oil).  Pour batter into prepared pan.  Bake in a preheated oven for 20 to 25 minutes.  You will know when it is done when you stick a toothpick (or knife) in, and when you pull it out it comes out clean.

Haricots Verts (French Style Thin Fresh Green Beans)


In a pot of water with lid on boil fresh haricots verts for 3 minutes.

Remove from heat, drain, and serve.

Optional seasonings:

  1. Pizzaiola Sauce (See my Bistecca Alla Pizzaiola Recipe) OR
  2. lightly coat in Earth Balance (or vegan butter of your choice) and toss with some Outback Steakhouse Seasoning.  We keep an airtight container of Outback Steakhouse Seasoning already made up in with our spices.
Outback Steakhouse Seasoning:
  • 1 tablespoon garlic powder
  • 3 tablespoons salt
  • 2 teaspoons white pepper
  • 2-3 teaspoons brown sugar
  • 1 teaspoon ground black pepper
  • 1/8 teaspoon cayenne pepper (optional)

Mix together.  Keep in airtight container.

Oven Roasted Potatoes



  • Small Red Skinned or Golden Potatoes (washed and quartered; leave skins on)
  • Olive Oil
  • Salt
  • Pepper
  • Garlic Powder
  • Onion Powder
  • Touch of Cayenne Pepper

Preheat oven to 350 degrees F,  In a large bowl, coat potatoes with olive oil and seasoning.  Toss potatoes until they are lightly coated all over.  Spread coated and seasoned potatoes out onto a baking sheet.  Bake in preheated oven for 45 minutes.

OR for Italian Style:


  • Small Red Skinned or Golden Potatoes (washed and quartered; leave skins on)
  • Olive Oil
  • Salt
  • Pepper
  • Garlic Powder
  • Oregano

Preheat oven to 350 degrees F,  In a large bowl, coat potatoes with olive oil and seasoning.  Toss potatoes until they are lightly coated all over.  Spread coated and seasoned potatoes out onto a baking sheet.  Bake in preheated oven for 45 minutes.

Smashing Smashed Potatoes (that just happen to be vegan)



  • potatoes (I prefer small red skinned potatoes or small golden potatoes or a mixture of the two)
  • almond milk (I prefer Silk’s Unsweetened Almond Milk)
  • vegan butter (I prefer Earth Balance)
  • salt and pepper

In a pot boil (washed but unpeeled) potatoes in salted water.  While potatoes are boiling add some almond milk, butter and salt and pepper to a large bowl.  Once potatoes are fork tender, drain them in a colander.  Then add them to the large bowl that already has the other ingredients.  Hand smash ’em and incorporate all the ingredients.  Taste.  Add more milk, butter, salt and pepper as needed.  Please note that these smashed potatoes can be made ahead of time and placed in either a warming drawer or a crock pot till ready to serve hot.  If you want to move beyond the classic smashed potatoes you can always add things like vegan cheese, vegan sour cream, chives, vegan bacon, etc.

Cranberry Sauce



  • 12 oz. bag of fresh cranberries
  • 1 cup of orange juice (You can also add a bit of pineapple juice and fresh pineapple)
  • zest of 1 orange or clementine or tangerine
  • 1 cup of sugar
  • 1/8 of tsp of ground cinnamon
  • 1/8 of tsp of ground cloves
  • 1/8 of tsp of ground nutmeg

Dissolve sugar into orange juice.  Then add cranberries and rest of ingredients.  Reduce heat and let simmer for about 10 minutes until the cranberries have popped open.  Place in bowl in fridge over night.  Serve chilled.