Fresh Black Bean Salad (Vegan and Gluten-Free)

Here we have a delicious supper
for a hot summer's day:
Fresh Black Bean Salad;
Cucumber Salad and a fresh peach

Recipe from Kathryne Taylor (of Cookie and Kate) 
Recipe yields 4 large or up to 8 side servings.
Husband-Tested in Alice’s Kitchen

This Southwestern black bean salad recipe is healthy and delicious! This fresh black bean salad is perfect for potlucks, parties and busy weeks. 

Ingredients
3 cans of black beans (15 ounces each) or 4½ cups cooked black beans, rinsed and well-drained
2 ears of corn, shucked or defrosted frozen corn (I used frozen roasted corn.)
1 orange, yellow or red bell pepper, chopped
1 cup quartered cherry tomatoes
1 cup chopped red onion (from 1 small onion)
½ cup finely chopped fresh cilantro (optional)
1 medium jalapeño, finely chopped (keep the seeds for heat if you’d like, or remove them for mild flavor) or 2 Tablespoons finely chopped pickled jalapeño
½ teaspoon lime zest (from 1 lime, preferably organic)
2 tablespoons lime juice (about 1 lime), to taste
¼ cup extra-virgin olive oil (I used 2 Tablespoons)
¼ cup white wine vinegar (I used 2 Tablespoons rice vinegar.)
½ teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon salt, to taste
Optional garnishes: sliced avocado, crumbled feta, lime wedges

Instructions
1. In a large serving bowl, combine all of the ingredients and toss to combine. Taste, and adjust as necessary until the flavors really pop—I usually add another teaspoon or two of vinegar (you can use lime juice instead, for more mild flavor) and another ¼ teaspoon salt.
2. Cover and chill to enhance the flavors—preferably for at least 2 hours, or overnight. Serve in individual bowls as is, or with any of the garnishes listed. Leftovers keep well for up to 4 days or so; you might want to wake up the flavors with an extra squeeze of lime juice or tiny splash of vinegar.

Notes
You can bulk this recipe up by adding some leftover brown rice or cooked quinoa.

Serve this recipe as black bean salsa (you can omit the oil) with tortilla chips. If you don’t like corn, omit it and add an extra cup of quartered cherry tomatoes.
If using the optional garnishes, be sure to add them as you serve the salad, so that they stay fresh.

Easy Instant Pot Vegan Chili (using dried beans)

Recipe from Evergreen Kitchen

Husband-Tested in Alice's Kitchen

The easiest Instant Pot Vegetarian Chili ever! With dried beans, veggies, and chipotle peppers, this “dump and go” recipe skips the soaking and sautéing. You'll love this delicious, healthy, slightly smoky chili that tastes like it's been simmering all day. A crowd pleaser, perfect for busy weeknights or freezing. 

1 cup dried black beans, rinsed
¾ cup dried pinto beans, rinsed
1 large diced yellow onion (about 2 cups)
1 medium diced sweet potato, peeled or left unpeeled
1 diced red bell pepper
1 large diced carrot
3 cloves minced garlic
1 chipotle pepper, minced + 1 Tablespoon adobo sauce (reduce amount or omit if you’re sensitive to spicy foods)
3 Tablespoons tamari (or soy sauce)
2 Tablespoons tomato paste
2 teaspoons ground cumin
2 teaspoons dried oregano
2 teaspoons ground coriander
3½ cups vegetable broth
1 (28 fl. oz.) can fire-roasted diced tomatoes 
2 cups frozen corn

Toppings (optional—avocado, scallions, tortilla chips, vegan cheese, or vegan yogurt)

Combine: In an Instant Pot, combine 1 cup dried black beans, ¾ cup dried pinto beans, 1 large diced yellow onion, 1 medium diced sweet potato, 1 diced red bell pepper, 1 large diced carrot, 3 cloves minced garlic, the chipotle with adobo sauce(if using), 3 Tablespoons tamari, 2 Tablespoons tomato paste, 2 teaspoons ground cumin, 2 teaspoons dried oregano, 2 teaspoons ground coriander, 3½ cups vegetable broth, and 1 (28 fl. oz.) can fire-roasted diced tomatoes Stir well to mix.

Pressure cook: Seal, adjust setting to “high pressure” and pressure cook for 45 minutes. Once done, allow a natural slow release.

Finish chili: Stir in 2 cups frozen corn. If you wish to thicken the chili, scoop out about 2 cups of the chili and transfer to the blender. Blend until the mixture breaks down (stop just before it’s a complete puree). Pour mixture back into Instant Pot and stir well to combine. Ladle into bowls and serve with toppings of your choice (optional.)

Nutrition: Calories: 327kcal; Carbohydrates: 65g; Protein: 17g; Fat: 2g; Saturated Fat: 1g; Polyunsaturated Fat: 1g; Monounsaturated Fat: 1g; Sodium: 875mg; Potassium: 1365mg; Fiber: 14g; Sugars: 6g; Vitamin A: 8204IU; Vitamin C: 36mg; Calcium: 116mg; Iron: 5mg

Creamy Vegan White Chili

Servings: 6 bowls
Recipe from Make It Dairy Free
Husband-Tested in Alice’s Kitchen

This was a pretty tasty chili with the bonus of having roasted cauliflower (a cruciferous veggie) as one of its stars.  Top it with some salsa and/or guacamole or just a mix of fresh tomatoes and avocado.

  
For the cauliflower
2 tablespoons olive oil
1 head cauliflower, cut into florets
½ teaspoon salt
½ teaspoon black pepper

For the chili
2 tablespoons olive oil
1 yellow onion, diced
1 green bell pepper, diced
6 cloves garlic, minced
1 fresh jalapeno, diced
2 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon salt
½ teaspoon chili powder
½ teaspoon black pepper
¼ teaspoon cayenne pepper
4 cups low-sodium vegetable broth 
30 oz cannellini beans, rinsed and drained
1 cup full-fat coconut milk
8 oz diced green chiles 
15 oz corn kernels
¼ cup fresh cilantro, chopped, plus more for serving
2 tablespoon fresh lime juice
4 scallions chopped, for serving

Instructions
Preheat oven to 425˚F and grease a baking tray. In a large bowl, add cauliflower, drizzle with olive oil and stir. Then sprinkle evenly salt and pepper. Add to your prepared baking sheet in an even layer with the cut side facing down. Roast for 20 to 25 minutes, or until a fork pierces through easily. Heat olive oil in a large pot over medium-high heat. Add onion, bell pepper and sauté 4 minutes until softened. Add garlic and jalapeño and sauté 30 seconds longer. Add in cumin, oregano, salt, chili powder, black pepper and cayenne. Stir until fragrant about 30 seconds. Add veggie stock and bring mixture to a boil then reduce heat to medium-low to simmer. Meanwhile, to a blender, add 1 cup of beans, ¼ cup broth from soup, 1 cup coconut milk, and both cans of green chilis. puree until nearly smooth**. Add pureed mixture, along with corn and remaining beans and stir well. Simmer for 10-12 minutes. Stir in cilantro, cooked cauliflower, and fresh lime juice. Let cook for 2-3 minutes or until everything is the same temperature. Serve with more cilantro, scallions, avocado slices and tortilla chips if desired.

Notes
Why does it matter the cut side is down on the cauliflower? This will increase the level of caramelization, which adds flavors to the overall dish.
For reduced spice: Leave out the fresh jalapeño and either use 2 cans of mild diced green chilis or for a really reduced spice, only use 1 can