Refried black beans (for nachos)

These refried beans are creamy, delightfully seasoned, and perfect for drizzling over chips when you're constructing vegan nachos.

Directions

2 tbsp safflower oil
1 onion, minced
2 cloves garlic, minced
1 tbsp cumin seeds
8 small dried red chilies
1 bay leaf
1/8 tsp freshly ground black pepper
1 tbsp arbol chili powder
1/2 cup vegetable broth
30 oz canned black beans, drained
8 oz canned fire roasted green chilies
2 tbsp fresh lime juice

Directions

Preheat a skillet over medium-high heat.  When it's hot, add the oil, wait till it shimmers, then add the garlic, the cumin seeds, the red chilies, the bay leaf, and the black pepper.  Saute for about a minute, or until fragrant.  Add the onion and saute for about five more minutes, or until the onion begins to darken.  Stir in the arbol chili powder and saute for a minute more.

Lower the heat to medium low and deglaze the pan with the vegetable broth. Add the black beans and green chilies, stir to combine, bring to a simmer, and then lower the heat and cover.

Let simmer for about half an hour.  Mash the beans with a potato masher (I like to mash them till creamy but not smooth) and stir in the lime juice.

Enjoy with corn chips, corn tortillas, polenta, rice, quinoa... you get the idea.

Thundermints

Fudgy, minty, awesome. Props to Arizmendi Bakery for the name and Vegan Cookies Invade Your Cookie Jar for recipe inspiration.

Ingredients

1/2 cup almond milk
2 tbsp ground flax seed
1/2 cup canola oil
1 1/4 cup white sugar
1 tsp vanilla extract
1 tsp mint extract
1 1/2 cups plus 2 tbsp all-purpose flour
1/2 cup dutch cocoa powder
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1 cup chocolate chips or chunks

Directions

Preheat oven to 350 F.  Line 2 cookie sheets with parchment paper.

Combine the almond milk, flax seed, canola oil, suger, vanilla extract and mint extract.  Whisk vigorously or blend with a mixer until smooth.

Sift together the dry ingredients.  Fold the dry into the wet, then fold in the chocolate chips or chunks.  The dough will be wet.

Drop 2 tbsp of dough per cookie on to the baking sheets, about 2 inches apart -- these cookies will spread.

Bake for 8-10 minutes or until cracked on top.  Cool for 5 minutes and then transfer to a wire rack.

Store in a loosely covered container.

Channa Masala

Heavily spiced chickpeas in a tomato base.

Ingredients

3 tbsp olive oil
2 medium onions, chopped
4 cloves garlic, minced
1 tbsp ginger, minced
2 green chili peppers, seeded and minced

4 small dried red chilies
2 tbsp cumin seeds
1 tbsp garam masala

1 tsp ground coriander
1 tsp ground tumeric1/2 tsp ground cayenne
8 curry leaves
1 15-oz can diced tomatoes
2 15-oz cans chickpeas
1 cup water
1 1/2 tsp amchoor powder
1 tsp garam masala
1 tsp salt

Directions

Saute the onions over medium-high heat in the olive oil until they begin to brown, about five minutes. Add the garlic, ginger, and green chilies. Saute for a minute, then add the cumin seeds,garam masala, and dried red chilies, and saute for one or two minutes more.

Add the coriander, tumeric, cayenne, and salt. Stir well and saute for another minute before adding the tomatoes and water.  Deglaze the pan.  Add the amchoor powder and curry leaves.

Stir to combine and raise heat to medium-high. Bring to a boil, cover and reduce to a simmer. Cook for 10 minutes.

Remove the dried red chilies and curry leaves (if you can find them).  Stir in the chickpeas, return to a simmer, and cook for 10 minutes more.

Add the remaining 1 tsp of garam masala, stir, and serve.

Serve with flatbread, samosas, or rice.