Summertime is the best season for salads. This salad is bursting with great flavors, lots of color and a lot of crunch. Vegan Mexican Bean Salad is so hearty, you could serve it as a main dish instead of on the side. Make the salad one to two days ahead for the best result.

Vegan Mexican Bean Salad

Salad Ingredients:

• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can kidney beans, drained and rinsed
• 1 (15 ounce) can cannellini beans, drained and rinsed
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 (10 ounce) package of frozen corn thawed or 1 (15 ounce)
• 1 red onion, chopped

Salad Dressing:

• 1/4 cup olive oil
• 1/4 cup red wine vinegar
• 2 tablespoons fresh lime juice
• 1 tablespoon lemon juice
• 1 clove crushed garlic
• 1/4 cup chopped fresh cilantro
• 1/2 tablespoon ground cumin
• 1/2 tablespoon ground black pepper
• 1-2 tablespoons vegan white sugar
• 3/4-1 tablespoon salt
• 1 dash hot pepper sauce
• 1/2 teaspoon chili powder

Salad Directions:

1. In a very large bowl, combine salad ingredients and stir.
2. In small bowl, whisk together olive oil, vinegar, lime and lemon juice, garlic, cilantro, cumin and black pepper.
3. Add smaller amounts of sugar and salt to dressing mixture and whisk. Add more to taste.
4. Add hot sauce and chili powder to taste.
5. Poor dressing over salad and combine until salad is coated.
6. Cover and chill overnight or at least several hours.
7. Serve salad well chilled.

[Recipe courtesy of Allrecipes.com]

Here is an excellent Vegan recipe I ran across and figured I would share with you all.  It is for a cornbread.   Enjoy!

Vegan Cornbread Recipe

Ingredients:

• 1/2 cup whole wheat flour
• 3/4 cup white flour
• 3/4 cup polenta or cornmeal
• 4 tablespoons sugar
• 5 teaspoons baking powder
• 1/2 teaspoon salt
• 1/3 cup applesauce
• 2 tablespoons applesauce
• 1/2 cup low-fat soymilk
• 1/2 cup water

Directions:

1. Mix dry ingredients in a bowl.
2. Mix wet ingredients in another bowl.
3. Add wet to dry and stir well.
4. Bake at 375° for about 30 minutes, or until golden brown.

[Recipe Courtesy of Recipe Zaar]

This casserole will make enough to feed an army. If you aren’t cooking for an army, that will mean lots of yummy leftovers. Vegan Taco Casserole is hearty enough for vegans and non-vegans.

Vegan Taco Casserole Recipe

Ingredients:

• 2 cups Baked Tostitos, broken into bite sized pieces
• 1 large onion, chopped
• 1 large bell pepper, chopped
• 1 tablespoon canola oil
• 2 gloves of garlic, minced
• 1 cup frozen hashbrowns
• 1 can of mexican style chopped tomatoes with chilies, including juice
• 3 cups cooked long grain rice
• 1 cup salsa
• 3 teaspoons hot chili powder
• 2 teaspoons cumin
• 1 tablespoon leaf oregano
• 1 can refried black beans

Directions:

1. Preheat oven to 350 degrees.
2. Grease 11×9 inch baking pan.
3. In large non-stick skillet, add onion, bell pepper, oil, garlic and hashbrowns and cook until pepper and onion are soft.
4. In a bowl combine tomatoes w/chilies, rice, salsa, chili powder, cumin, oregano and black beans.
5. Add mixture to skillet, stir and cook until everything is heated through.
6. Place broken tortilla chips in bottom of pan.
7. Poor mixture from skillet into pan over tortilla chips.
8. Bake in oven for 20 minutes

[Recipe Courtesy of Vegweb.com]

Looking for a good vegan friendly recipe?  Here is a good one I recommend you try!

Vegan Homemade Gravy Recipe

Ingredients:

• 1/2 cup vegetable oil
• 6 cloves garlic, minced
• 3 slices yellow onions, chopped
• 1/2 cup all-purpose white flour
• 4 teaspoons nutritional yeast
• 4 tablespoons light soy sauce
• 2 cups water
• 1/2 teaspoon sage
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon salt
• 5-6 white mushrooms, sliced (optional)
• Flour (optional) or cornstarch (optional)

Directions:

1. Pour the oil in a saucepan and heat.
2. Add garlic and onions and saute 5 minutes.
3. Add the flour, nutritional yeast, and soy sauce, stirring constantly until it makes a think, thick sauce.
4. Gradually stir in the water and add spices.
5. Keep adding cornstarch or flour until it is the right thickness for you!
6. Serve hot.

[Recipe Courtesy of Recipe Zaar]

Come holiday time, finding a good eggnog that is Vegan friendly can often be difficult.   Here is a Vegan eggnog recipe you’ll want to try:

Vegan Holiday Homemade Eggnog Recipe

Ingredients:

• 2 (10 1/2 ounce) packages soft silken tofu
• 16 ounces vanilla-flavored soymilk or rice milk
• 4 teaspoons vanilla extract
• 1/4 cup white sugar
• 2 tablespoons brown sugar
• 1/4 teaspoon ground turmeric
• 1/2-1 cup rum (optional) or brandy (optional)
• Nutmeg (to garnish)

Directions:

1. In blender or food processor, combine all ingredients except nutmeg; blend thoroughly, stopping occasionally to scrape down sides of bowl.
2. Serve well-chilled and dusted with nutmeg.

[Recipe Courtesy of Recipe Zaar]