Rotel Corn dip

Rotel Corn Dip, aka cowboy crack.. One drained can white corn, 1 block cream cheese, and 1 almost drained can of Rotel. I put it in a glass bowl and microwave it one minute at a time till hot and melted. Serve with Scoop Fritos and keep warm in a small crockpot.

Black Bean & Sweet Potato Flautas

Minutes to Prepare: 20

Minutes to Cook: 60

Number of Servings: 8

Ingredients

6 sweet potatoes
30 oz vegetarian refried black beans
4 tsp chili powder
2 c frozen corn
2 medium tomatoes

 

juice from 2 limes
16 corn tortillas

 

Directions

Preheat oven to 425. Wrap peeled sweet potatoes in foil, pop them in the oven for 40 to 60 minutes. Remove from oven and leave the oven on. Let them cool. While those are cooking, in a medium-sized bowl, mix refried black beans, corn, and tomato with chili powder and lime juice. Cut sweet potatoes into 2-inch chunks and, using potato masher or fork, mash them until chunky. Spray a cooking sheet with olive oil spray. Assemble flautas by filling the first third of each tortilla with 2 - 3 tablespoons of the mixture each. Roll closed and close with a toothpick. Arrange side-by-side on a cooking sheet and spray lightly with the olive oil spray. Bake for 10 minutes.

PINK Method 7-day shred soup

Ingredients: 
1.5 tbsp olive oil 
1 c chopped onion 
1 clove garlic finely chopped 
1 handful fresh spinach 
.5 tsp fresh ginger (I use powdered) 
.5 tsp cumin (I use tbsp) 
.5 tsp dried basil (I use 1 tsp fresh) 
pinch salt 
.5 c chopped carrots 
.5 c chopped potatoes 
3 large tomatoes, chopped (I use can of diced) 
3 c low-sodium veggie broth 
1 c water 
1 c lentils (trader joes has fresh) 
black pepper to taste 

Directions: 
In large pot, heat oil, add onions & garlic. Once transparent & tender, add ginger & stir well for 1 minute. Add in cumin, basil, salt & cook 2 minutes more stirring constantly so it doesn't burn. Add in carrots, potatoes, tomatoes, veggie broth, water and lentils and bring to a boil. Reduce heat & simmer for 30-45 min until carrots & lentils are soft. Before serving, add the spinach and cook just until lightly wilted. Add salt & pepper to taste. (recipe can be doubled) 

Spicy Buffalo Cauliflower 'Wings'
1 cup water or soy milk
1 cup flour (any kind will work—even gluten-free!)
2 tsp. garlic powder
1 head of cauliflower, chopped into pieces
1 cup buffalo or hot sauce
1 Tbsp. olive oil or melted vegan margarine

• Preheat the oven to 450°F.
• Combine the water or soy milk, flour, and garlic powder in a bowl and stir until well combined.
• Coat the cauliflower pieces with the flour mixture and place in a shallow baking dish. Bake for 18 minutes.
• While the cauliflower is baking, combine your buffalo sauce and olive oil or margarine in a small bowl.
• Pour the hot sauce mixture over the baked cauliflower and continue baking for an additional 5 to 8 minutes.
• Serve alongside vegan blue cheese dressing and celery sticks.