Monday, September 11, 2017

Black Bean Raspberry Dip

I grew up close to Manhattan, Kansas (The Little Apple!). Tucked away in Aggieville is this unassuming restaurant called So Long Saloon and they make this killer black bean dip. It has a layer of spicy raspberry preserves and a layer of savory cream cheese. I've been thinking about this dip for many years (I haven't lived there since 2007, to give you an idea). A few months ago, I figured I'd search online to see if anyone else had experienced this magic appetizer and, to my surprise, one of my favorite food bloggers has, and wrote a recipe up for it. My recipe below is an adaption of hers (the main difference is that I've written out how I create the raspberry layer, because I couldn't find the store-bought version she uses). I also apparently didn't take any photos of my process (which is very unlike me), so I guess I have an excuse to make this again (& then update this post). I hope you enjoy this dip as much as I have!

Prep Time: 10-15 minutes
Cook Time: 15-20 minutes

for black bean dip
One (1) 15-ounce can of black beans

One (1) tablespoon of taco seasoning (here is my recipe for homemade seasoning)
1/3 cup Monterey Jack cheese, shredded
for spicy raspberry preserves
Six (6) ounces of raspberry preserves (these can be homemade or store-bought)
4-5 chipotle peppers in adobo sauce, deseeded
 for savory cream cheese
Eight (8) ounces of container cream cheese
One (1) tablespoon of olive oil
1/2 red onion, diced*
Two (2) cloves of garlic,
*if you don't have or want to use onions or garlic, you can sub with onion powder and garlic powder (2 teaspoons each)

Preheat oven
to 375F degrees.
Mix entire can of black beans and taco seasoning together in a medium-sized bowl.
Use a fork or potato masher to mash the black beans a bit (it shouldn't be paste, but it should be somewhat mushed - you do the consistency that you like).
Spoon black bean mixture into a medium-sized baking dish and set aside.
On the stovetop, heat oil and saute onion and garlic together until fragrant.
In a small bowl, mix together the cream cheese, onions and garlic.
Spoon the cream cheese mixture into the center of the black bean dip (you can make a well).
In a food processor, mix raspberry preserves and chipotle peppers until completely blended.
Spoon the raspberry mixture into the center of the cream cheese mixture (you can make a well).
Sprinkle jack cheese on the top of the dish and bake for 15 minutes, or until warmed all the way through.
Serve with chips (or bread, or any other vessel you need to get as much of this dip in your face at once).

Monday, November 14, 2016

Seitan Stir-Fry

My favorite vegan restaurant, Blackbird Pizzeria in Philly, makes their own take-home seitan now! I was so excited to get a package of the rosemary garlic one, and I made an easy and delicious stir fry with it. You can put it on a roll, eat it over rice, or just eat it by itself. This recipe is about two servings.

Thursday, August 4, 2016

Picnicking in Baltimore City

This summer, Roland Park Place in Baltimore challenged me with the question: If you were to have a great vegetarian picnic in Baltimore city, what would you prepare and where would you go?

Wednesday, May 25, 2016

Peanut Butter Blondies

I attend a wicked fun monthly event in my city called Brews & Board Games. Last month, the host wanted to raise money for the Baltimore Child Abuse Center through a raffle, silent auction, and bake sale. I made these rich peanut butter blondies for the occasion. This recipe makes 9-12 bars and is adapted from a recipe by Gal on a Mission. Oh, and if you make this recipe and like it, consider donating a few bucks to the Baltimore Child Abuse Center!

Tuesday, April 5, 2016

The Green Monstah Sandwich

The next person that I hear tell me that vegetarians can't eat sandwiches, well...I'm going to take them out for a nice lunch. That'll show 'em. I found this recipe on The Bojon Gourmet, and made a few tweaks, including changing the name. This recipe makes one sandwich, and I hope you enjoy!

Prep Time: 5-7 minutes
Cook Time: none

Two (2) slices of your favorite bread -- I used a hearty multigrain bread.
One (1) tablespoon of Goddess dressing -- I used Annie's brand; many Green Goddess dressings call for anchovies, but this brand's style is vegan!
1/2 cup of greens -- I used spinach and romaine lettuce.
Small handful of pea shoots -- you can also use another type of sprout.
1/2 avocado, sliced
5 - 6 slices of fresh cucumber
Optional: Three slices of fresh mozzarella -- I omitted this to make it vegan, but it was one of the items in the original recipe that I will absolutely consider adding next time.

Spread the Goddess dressing on both sides of the bread.
Assemble additional ingredients as you would any sandwich (I don't really feel like I need to write directions for this part).