I have been a busy body for the past two weekends! You have my apologies for lack of updates, but I got married! However, this does give me the opportunity to spotlight a certain recipe that I have been thinking about since the day I tried it, and give a few cooking hints, tips and tricks. 

As usual, my husband and I were perusing through the store scoping out vegan samples. About one out of five are vegan. This day we happened across something called Raspberry Chipotle Black Bean Salsa. Naturally, I was completely turned off by the idea of something spicy and sweet. Unless it’s Chinese food, I don’t really care for it, or so I thought. I was surprised! The taste was like a tiny little explosion of delicious in my mouth and so refreshing. I snatched the available recipe and I’m bringing it to you today in hopes that you give it a shot! 

Ingredients: 

   1 container of Pico de Gallo

   1/3 Cup Roasted Raspberry Chipotle Sauce

   1 can of Corn, drained

   1 can Black Beans, drained 
 

Directions: 

Mix all ingredients together and serve with your favorite chips. For a twist, add a can of Mandarin Orange slices, drained and chopped. 
 

That’s it! Sounds easy, doesn’t it? Now, I have really been wanting to share a few cooking tips with you all. Just some little things that either I learned myself, online, or my grandmother or mother taught me. 

Garlic: Are you ever tired of peeling those tasty cloves? Peal no more! Simply place the clove you want peeled on the countertop or a cutting board. Next, take your knife, wooden spoon or rolling pin and set it on top (flat end up with knifes!). With the palm of your hand, SMACK the knife, wooden spoon or rolling pin down against the garlic. What is left is a split garlic peeling that is easily separated from your smashed clove – and smashing the cloves is how you bring the best flavor out of your garlic. 

Did you over-garlic something? Don’t fret, it can still be saved (most likely). Add some dried Cilantro to the dish and it will take down the garlic flavor. This requires a lot but it is worth it at times to salvage a dinner. 
 

Pastries: Don’t have a pastry cutter? Ever heard the term “cut shortening into flour”? Two butterknives moving in opposite directions of each other will do the trick! Take one in each hand and face them toward each other. Press down into the bowl, then pull them away from each other in opposite directions. Repeat as necessary. 

When rolling out pastry crust, place it between two floured sheets of wax paper before rolling. This will make it easy to place the crust into the pan and you won’t have to get it warm with your hands, which is detrimental to pastry crust.

“Cheese”-like flavors: Trying to acquire a cheesy flavor in a certain dish? If you’re thinking about cheddar-cheese, just remember that it has a bite to it. Often times mustard, nutritional yeast and lemon juice can manipulate your taste buds into thinking something tastes like cheddar.

Egg Replacers: Don’t forget that you can always go by an omni recipe, and simply substitute what isn’t vegan for what is! Where most vegans get hung up is egg replacers. Here are some foods that are equivalent to one egg when put in recipes that require baking:  

1/3 cup potato starch or potato flakes

1 heaping tablespoon of unsweetened applesauce

1/2 banana, mashed

1 tablespoon of mashed flax seeds plus 3 tablespoons of water

1/4 cup blended silken tofu

1/4 cup soy yogurt 

Don’t go and mix all of these together: Each one is it’s own egg replacer. It is equal to one egg. 

Cleaning: Baking soda and water will clean anything and everything. Boil to get stains out of your cooking ware. For ovens and stovetops, sprinkle baking soda and sea salt. Spritz with warm water over as long as you deem necessary. When you feel it is time, wipe away with a rag. This even works for heavy-duty oven messes. Believe me, I know!

I hope that these tips will help you in the future, but for now, get on that salsa!

Cheers & Happy Eating!

Amber Finch