Start any party with this delightful vegan-friendly Black Bean Dip. Perfectly spicy and seasoned to impress, this dip goes wonderfully with fajitas, guacamole and various other TexMex dishes. The black beans are cooked down with onions, a green bell pepper, a jalapeño, oregano, bay leaves, sage, chili powder, cumin, orange juice, lime juice, rice wine vinegar and salt until they fall apart. Serve with tortilla chips to create the perfect vegan gameday appetizer.
Savory potstickers, chock full of shiitake, water chestnuts, carrot, bok choy, ginger and more, make the perfect appetizer (or entree!) with a delicious soy and rice wine vinegar dipping sauce. Cheryl from 40 Aprons shows how to make these beauties at home!