Black Beans

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don't miss dairy

Emily Stokes
I'm a lady who loves cheese, sour cream, & ice cream, but I recently became lactose intolerant. My key focus in recreating dairy recipes is taste, but I try to be as health conscious as possible. Some of my recipes are low lactose rather than dairy free. I'm also a writer, teacher, nanny, dog mom, housewife, native Yinzer, current Californian, and social organizer extraordinaire.

Black Beans

Mom’s Salsa

Mom's Salsa from dontmissdairy.comI was on the phone with my mom while shopping for Super Bowl snacks at Trader Joe’s, and she mentioned this salsa recipe she had made up.

It’s no mystery where I get my recipe experimenting skills from. ;)

She had me looking for fire-roasted diced tomatoes with chiles and frozen sweet white corn. She said I could use Ro*Tel, but she liked the Trader Joe’s brand.

I was surprised at how it came together since it’s so simple. And after my husband and I ate the whole batch as the Seahawks won the Super Bowl I thought, what an awesome dairy free recipe for a blog post. I then asked her for her permission to publish it, which she granted, as long as I named it after her.

Mom's Salsa from dontmissdairy.com

I was talking to my mom, Donna, on the phone instead of shopping with her because she lives in Pittsburgh, PA, which is about a billion miles away from California.

Since my family is so far away, I miss my mom a lot. Thank goodness for cell phones, unlimited minutes, and Google Hangouts.

I’m missing my mom even more today, because she just came to visit me in California. I don’t know what she wanted more, to see her daughter, to escape Pittsburgh’s endless snowfalls, or to have a vacation. 

Though California needs the rain desperately, I was glad to have some warm, beautiful days for her visit. She needs a reason to come back, right?

She escaped the cold, snowy east coast for a week and got to experience blossoms, birds, and citrus trees, walks without a jacket, and sunning on the patio…in the middle of February.

We went shopping, ate vegan ice cream, and went wine tasting. We had a great time and she spoiled my puppy. The only thing I regret is not getting a good picture together during the whole trip. We had every intention of setting up the tripod and getting pictures at the ocean, but when we got to the coast the weather was overcast, windy, and freezing. Bummer.

The week went too fast and now it is too quiet in my apartment. So I am thinking of her as I type up her recipe.

It’s super simple and easy by the way. There’s no chopping required (yay!) and it’s fast to throw together. It’s also free of gluten and dairy.

Don’t leave anything out. You’ll be glad you made a trip to the store for fresh limes and cilantro. Yummy!

Mom's Salsa from dontmissdairy.com

Mom's Salsa
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Ingredients
  1. 1 can organic fire roasted diced tomatoes with green chiles
  2. 1 cup sweet white corn, defrosted if frozen and drained of any liquid
  3. 1 cup black beans, rinsed and drained
  4. Juice of 1/2 lime
  5. 4 sprigs fresh cilantro leaves, torn or chopped
  6. 1/8 teaspoon sea salt
Instructions
  1. Combine tomatoes, sweet white corn, and black beans together in a medium size bowl with a lid.
  2. Add juice of half a lime, sea salt, and chopped or torn cilantro leaves. Mix together, then cover and refrigerate for 1 hour. Serve with salted tortilla chips.
Notes
  1. Try with chopped avocado!
don't miss dairy http://dontmissdairy.com/

Mom's Salsa from dontmissdairy.com
Mom's Salsa from dontmissdairy.com

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Vegan Black Bean Dip

Eric and I just got back from Maui and while we were there we ate at this awesome Mediterranean style restaurant called Pita Paradise. We had the best falafel, best humus, best olive tapenade, best pita of our lives! There was also the yummy chicken kebab with rice and grilled vegetables, the sun dried tomato and lamb penne, and the ginger hibiscus margarita. So good! If you are ever in Wailea we totally recommend it!

We didn’t have much to eat when we got back to Cali, but we did have a couple bags of pita chips and I just got a brand new food processor! So with the recent Pita Paradise in Maui experience, the idea was to make humus, but upon raiding my kitchen cabinets I found only black beans. That gave me an idea to make black bean dip. I’ve never done it before, so I looked up internet recipes for inspiration. Some were complicated and I prefer very simple dips. Also, a lot of the recipes I looked up called for vinegar.

I love vinegary things, but when I tried Trader Joe’s Black Bean Dip I couldn’t get past the first bite. It was the worst vinegar flavor I’ve ever tasted. Since then I haven’t bought black bean dip and probably never will again. I understand potatoes and vinegar, cucumbers and vinegar, oil and vinegar, but I just don’t get black beans and vinegar. So here is a simple vacation inspired recipe I made with ingredients I found in my kitchen, minus the vinegar.

Ingredients:

1 can no salt added black beans, almost completely drained
1/2 small onion, about 1/4 cup chopped
1 tablespoon extra virgin olive oil
1 teaspoon minced garlic
2 tablespoons lime juice
1/2 teaspoon chili powder
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1/8 teaspoon ground cumin

Directions:

1. Heat olive oil in a small pan over medium heat. Add onions and black pepper and saute for about five minutes. Add minced garlic and cook for no more than 30 seconds.

2. In a food processor or blender, combine all remaining ingredients with sautéed onions and garlic. You want just a little bit of liquid from the can of black beans. Pulse food processor 10-15 times and then hold in for 20 seconds. Your dip should be smooth. Let it chill in the fridge for a half hour so the flavors blend together–if you are patient. We just ate it!

      

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