Meat Free Monday: Quick and Fresh-ish Salsa Bean Dip

This is an easy, quick, and fresh tasting dip, great for a party when you want something vegan that doesn’t seem too out of place.


  • 1/2 red onion
  • 1 red or yellow bell pepper
  • 1 can corn kernels
  • 2 cups salsa
  • 2 cans fat free refried beans (make sure they don’t have any lard or pork fat).


  • Dice the bell pepper and onion 
  • Mix the corn, 1 1/2 cups salsa, and onions into the refried beans.
  • Microwave the whole thing on 70% power for 8 minutes, rotating at least once.
  • Then pour the remaining 1/2 cup salsa onto the top of the dip to give it a pretty red top. 

Serve with tortilla chips, and enjoy.

Meat Free Monday: A Little Sandwich

That’s a raw red onion, leftover broccoli, and kernel corn sandwich with Vegannaise and Pickapepper hot sauce, on the best bread ever baked, my Mom’s homemade whole wheat.

The broccoli was already cooked firm. The corn was canned. I toasted the bread and microwaved the veggies for 30 seconds.

It was simple and thrown together, but I liked it.

Meat Free Monday: Pan Fried Butternut Squash with Mushroom, Garlic, and Red Onion Sandwiches

My wifie put this together, so I don’t have exact recipes. 

Slice a butternut squash  into half inch (1cm) thick slices. Pan fry in a thin layer of olive oil. Let them get a little blackened if you like. It makes them taste sweeter.

In a skillet with a thin layer of olive oil, sautee 8oz mushrooms with about 1/4 a large red onion and garlic to taste. Serve on toasted bread with vegan margaeine.


Meat-Free Monday: Lazy Vegan Recipes: Round Two Purple Potatoes

What can be both burgers and fries? Round Two Purple Potatoes.

Actually, any color sweet potato will work, but the purple ones have a wonderfully complex flavor. 


  • baked sweet potatoes (leftovers are good. that’s why I call them”round two” potatoes) 
  •  fresh cut red onion
  • olive oil

You’ll also want your favorite condiments and possibly some good bread or hamburger buns. 

The directions are as simple as the ingredients:  

  1. Thickly coat a medium skillet with olive oil, and turn it onto medium heat (about 6).
  2. Slice the red onion and put it into the oil. Do this first, because the onions will take longer than the potatoes
  3. Cut the potatoes about 1/2 inch (1 cm) thick. 
  4. Place the potato slices into the oil with the onions and cook for about two minutes per side. 
  5. Take them out and eat them. 

You can eat these like round French fries (they’re especially good with a mix of ketchup and mayo) or you can toast some bread and eat them with your favorite toppings, including the sauteed onions.

As usual, I  got no pictures,  because we devoured them all before I even thought about reaching for my phone. Oops.