Vegan Charro Beans

Ingredients:

1 1/2 cups dry pinto beans

4 cups low-sodium vegetable broth

2 small - medium tomatoes, chopped

1 - 1 1/2 tsp cumin

1 medium onion, chopped

1 bell pepper, stemmed, seeded and chopped

2 garlic cloves peeled and smashed

1 large jalapeño, sliced (optional)

1 cup cilantro leaves (loosely filled)

1 1/2 tsp liquid smoke

sea salt

freshly ground black pepper

Soak beans in water for at least an hour.

Place beans (with garlic cloves) and veggie broth in crock pot and set on low to cook for approximately 8 hours.  Once beans are done, add the remaining ingredients and let sit another 30 minutes before serving to allow the flavors to combine and veggies to soften.

Recipe: Eggless "Egg" Salad

Eggless Tofu Salad

1 ½ pounds tofu, extra firm
½ cup eggless mayo (I use Grapeseed Oil Vegenaise)
2 red bell peppers, chopped finely
4 scallions (white and green parts), chopped finely
1 small carrot, finely chopped
3 Tbsp. chopped fresh parsley
2 stalks celery, finely chopped
1 tsp. onion granules
¼ tsp. turmeric
4 tsp. pickle relish
1 ½ Tbsp. prepared mustard
1 ½ tsp. sea salt
1 ½ tsp. garlic powder
Black pepper, to taste

Recipe: Vegan Sopapilla Cheesecake

Ingredients:
1 can crescent rolls (make sure they're dairy / egg free - usually store brand are)
1 8 oz. tub of Better Than Cream Cheese (softened)
½ cup vegan sugar
½ tsp. vanilla
2 tbsp. Earth Balance vegan buttery stick (melted)
cinnamon and sugar

Instructions:
Unroll and spread ½ of the crescent rolls on the bottom of an ungreased 8 x 8 pan.
Combine the softened BTCC, sugar, and vanilla.
Spread mixture over the bottom layer of crescent rolls.
Unroll and spread the remaining ½ of the crescent rolls over the "cream cheese" mixture.
Pour melted butter over the top and sprinkle with cinnamon and sugar.
Bake at 350 degrees for 25-30 minutes.