Highly Addictive Bean Dip

April has been a sad month for recipe development.  I went on vacation to Colorado for hiking, skiing and Them Crooked Vultures.  It was awesome!  Unfortunately, when we got back the fridge/freezer was blowing warm air.  The maintenance guy at our apartment complex came by the next day and showed me some component that had burned out...with freaky brown burn marks and all (is that fridge a fire hazard???).  It was an easy fix, but we lost a lot of food.  :-(

In the mess of things, we've been eating more from the pantry...including beans!  I always keep cans of refried beans around to make my special recipe bean dip.  This bean dip is 10-15 years in the making. (I don't have a good timeline on this.)  Growing up, my younger brother and I were always put in charge of making bean dip, since it's pretty easy for kids to do.  After years of experimenting with different seasonings and additives, I have found my favorite combo ever.  Enjoy it with some organic corn tortilla chips!

Highly Addictive Bean Dip
Ingredients:
1 16oz. can of low-fat (or fat-free) vegetarian refried beans
1/4 cup chunky mild or medium salsa
1/4 teaspoon cumin
1/4 teaspoon garlic powder
salt and pepper
hot sauce, optional  (I like a few drops of Blair's After Death Sauce)

Directions:
Mix all ingredients together in a medium bowl.  Add salt and pepper to taste (salt needed will vary depending on brand of beans).  Add hot sauce for a spicy dip or keep it mild.

Note: If you're avoiding soy, be sure to check the ingredients on the refried beans carefully. Some brands contain soy.

Highly Addictive Bean Dip

Basil Lemonade

I've always loved lemonade, whether it's plain or has an added flavor like strawberry.  While I was on my honeymoon in Napa, we made it a point to drive to the San Francisco area for some tasty vegan eats.  One memory that really sticks out for me was going to Cafe Gratitude after hiking in the redwood forests of Armstrong State Park.  I was a little tired from our long hike, and the "I Feel Refreshed" sounded so good!  It's a basil lemonade, sweetened with agave nectar.  It was just what I needed and absolutely delicious!  I recently recreated it at home but forgot to take a picture!  So here's the recipe...without a picture...but I may add one later ;)


Basil Lemonade
Makes 2 small glasses

Ingredients:
1/4 cup basil leaves, lightly packed
the juice from 2 lemons
2 cups cold water (or you may add ice later)
6 tablespoons agave nectar
small sprigs of basil for decoration

Directions:
Place basil leaves in a mesh strainer and use a wooden spoon to crush the leaves until they're bruised.  Place strainer over a pitcher and pour the lemon juice and water over the leaves into the pitcher.  Squeeze the extra liquid from the leaves by pressing them against the strainer.  Stir in the agave nectar and serve in glasses with sprigs of basil and ice, if needed.

Basil Lemonade