Grilled Corn with Chipotle Lime Butter

To make butter, mix together:

1 cup softened butter
1 chipotle in adobo sauce
juice of 1 lime, plus zest
pinch of salt

Spread over corn and top with feta, chopped cilantro and a squeeze of fresh lime.

Grilled Veggies

Zucchini
Yellow Squash
Crumbled Feta
Chopped Cilantro
Olive Oil

Slice zucchini and squash, then toss in olive oil.  Add a bit of S & P and grill til desired doneness.  Garnish with feta and cilantro.

Grilled Aparagus

AsparagusSalt & Pepper
Grilled Lemon
Crumbled Feta
Chopped Cilantro

Brush asparagus with olive oil and add a little salt & pepper.  Grill til desired doneness and top with feta and cilantro; squeeze grilled lemon over all.

Grilled Stuffed Jalapeno's

cream cheese
feta cheese
kalamata olives, chopped
sun-dried tomatoes, chopped
cilantro, chopped
jalapeno's, halved and seeded

Combine first 5 ingredients, to taste, and fill jalapeno's with the mixture. Grill til tender and enjoy!

Elise's Vegan Enchiladas

green pepper
1/2 yellow onion
1 Tbsp garlic
1 tomatillo
15 0z can black beans, rinsed and drained
about 20 corn tortillas (I used 6-inch fresh white corn tortillas)
4 0z can diced green chilies
1 tsp lime juice
1 tsp cayenne pepper
28 oz can green enchilada sauce
cilantro and salsa to finish
optional: vegan cheese

Preheat oven to 350 degrees. Add onion, bell pepper and tomatillo to food processor and pulse. Add black beans and pulse again til blended and mostly smooth. Add garlic, cayenne and diced chilies. Add about 1/2 c enchilada sauce to bottom of baking dish. Spoon the bean mixture into tortillas and line up in baking dish. Pour remainder of enchilada sauce over tortillas. Sprinkle cheese on top and bake for about 20 minutes, uncovered. This made enough for a 7x11 inch pan and an 8x8 inch pan.

This recipe is from the daughter-in-law of a friend of mine. Check out her vegan blog! www.hungryhungryhippie.com.

Black Bean Hummus

1 garlic clove,

2 Tbsp fresh lemon juice

1 Tbsp tahini

1 tsp cumin

1/4 tsp salt

15 oz can black beans, rinsed and drained

1 jalapeno pepper, chopped

Dash of red pepper flakes

2 tsp olive oil

chopped cilantro to garnish

Place garlic in food processor and process til finely chopped. Add lemon juice, tahini, cumin, salt, black beans, jalapeno and red pepper flakes; process til smooth. Garnish with cilantro and serve with assorted veggies and/or pita chips.

Acorn Squash with Black Bean and Corn Salsa

3 acorn squash, halved and seeded

1 can black beans, drained and rinsed

1 can corn, drained

1 medium onion, diced

2 cloves garlic, minced

6-oz bag baby spinach

1 c chopped cilantro

4 tsp chili powder

1 tsp cumin

2 tsp hot sauce

2 tsp lime juice

salt, to taste

crumbled feta, optional

Bake squash, cut sides down in a pan with about an inch of water, in a 350 degree oven for about 45 min or til tender when pierced with a knife. Saute' onion and garlic in olive oil til tender; add rest of ingredients, except cilantro and feta, and cook til spinach is wilted. Add cilantro and spoon mixture into baked squash half; top with feta.

Mexicali Rice Saute'

1 c brown rice, uncooked (could use quinoa or couscous)

1 Tbsp olive oil

1 red onion, chopped

3 cloves garlic, chopped

1 1/2 tsp cumin

1/2 tsp dry oregano

1-2 tsp chili powder (I used 2)

dash (or 3-4!!) hot sauce

chopped red pepper (can use a combination of any color)

1 15-ounce can black beans, drained

1 14.5-ounce can diced tomatoes

juice of 1 lime

salt and pepper to taste

6-8 ounces baby spinach, roughly chopped

1 bunch cilantro, chopped
1/3 c feta cheese (could use cheddar...but really, WHY??!!)

Cook rice according to package instructions. Heat oil in saute' pan; add onion, garlic, cumin, oregano, chili powder, hot sauce and red pepper; saute' about 10 minutes. Remove from heat and add black beans, tomatoes, juice of 1 lime, cilantro and spinach. Stir to wilt spinach and cilantro a bit; add rice and feta cheese.

Oh yeah...to all you vegetarians out there...THAT'S what I'm talkin' about!! Soooo good. If you ABSOLUTELY NEED some sort of "meat" in your meal....just add a sliced chicken breast to this. But then, hey, grill it, diagonally slice it and MAKE IT BEAUTIFUL!!

Chicken with Lime-Chili Sauce

3 large boneless, skinless chicken breasts
3 scallions, white and green parts, chopped
2 Tbsp vegetable oil
1 Tbsp fresh lime juice
2 tsp honey
2 tsp fish sauce
2 cloves garlic
3/4 c rice wine vinegar
3/4 c sugar
1 Tbsp chopped cilantro, plus whole leaves
1 Tbsp finely chopped peanuts
1/2 tsp red pepper flakes
appetizer skewers

Cut chicken into 1-inch cubes and place in ziploc bag. Combine scallions, oil, lime juice, honey, fish sauce and garlic in blender. Pour over chicken; marinate and chill for 30 minutes or up to 3 hours. For the dipping sauce, cook vinegar and sugar over med-high heat in small saucepan. Simmer until reduced slightly, about 4 minutes. Cool, then add cilantro, peanuts and red pepper flakes. Cook chicken on grill pan or in a large skillet til cooked through. Thread chicken cubes onto skewers with a cilantro leaf and serve with dipping sauce.

Makes about 30 appetizer skewers.