peace of cake

simple. vegan. delicious. recipes.

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BLACK BEAN & VEGGIE NACHOS W/ GUAC NACHOS • 1 can black beans • 1/2 cup frozen corn warmed • 1 cup chopped cherry tomatoes • 1 bag corn chips • 1/2 cup Daiya cutting board style mozzarella • optional toppings (I used chopped mixed greens, salsa and turmeric) Place ingredients on top of chips arranged on lined baking sheet. Top with cheese and place in oven @ 425° for 7 to 10 minutes. GUAC • 3 avocados, peeled and chopped • 1/2 cup halved cherry tomatoes • 1/4 cup red onion, diced • 4 garlic cloves, diced • juice of 1 lime Combine all ingredients and mash together with a fork until smooth.

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SWEET THAI CAULIFLOWER TACOS • 1 whole cauliflower, chopped • 1/2 cup vegan butter, melted • 1/4 cup sweet Thai chili sauce • taco shells • Optional toppings Toss cauliflower in bowl with butter. Bake on parchment paper at 375° for 25 min. Toss in sauce. Arrange on taco shells with toppings like romaine lettuce, avocado, tomato and vegan ranch.

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LENTIL SLOPPY JOES w/ POTATO SALAD • 1 cup dry lentils rinsed • 2 cups veggie broth • 1/4 red bell pepper • 1/2 red onion • 4-5 garlic cloves, minced • 1 knuckle of turmeric root, chopped • 1 tbsp grape seed oil • 1/4 cup tomato paste • 1/4 tbsp cumin • 1/8 tbsp paprika • 1/8 tbsp oregano • 1/2 tbsp vegan Worcestershire • 1 tsp liquid smoke Boil veggie broth in large pot. Add lentils and slightly simmer for about 20 minutes or until tender. In a pan, sauté bell pepper, onion, garlic and turmeric in oil. Once veggies are softened add tomato paste and dilute with water or veggie broth to desired creaminess. Add remaining ingredients. Add cooked lentils. Serve on a bun. Top with BBQ sauce. POTATO SALAD • 6-8 russet potatoes, cubed • 1/2 cup vegan mayo • 2-3 tbsp of mustard • 1/4 bell pepper, chopped • 1/2 red onion, chopped • 1/2 cup green onion, chopped Add chopped potatoes to a boiling pot of water. Once potatoes are softened, about 10 minutes, drain in colander. Once cooled add mayo, mustard, bell pepper chopped, onion and combine. Top with green onion. Chill about 2 hours in fridge. Serve.

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BLACK BEAN BURGERS Combine the following in a large mixing bowl. Mix with hands. Form into patties. Cook in a pan, flipping sides after 5-7 minutes. Serve between buns or on salad. • 1 can of refried black beans • 1 cup dry quinoa (cook in rice cooker) • 1/2 cup bread crumbs • 1/2 cup frozen corn thawed • 1/4 red bell pepper • 1 tbsp flax seed meal & 3 tbsp of water mixed together (set for 15 min for egg-like consistency) •1/4 tbsp cumin •1/8 tbsp liquid smoke Toppings used: guacamole, tomatoes, spring mix, sprouts & pickles.