Category Archives: Vegan

Two Can Keep

Bean Salad

Bean Salad

Sometimes things work out, and more often then not I have to remind myself of that fact.  Apparently a few months ago I had a special moment and forgot to sign up for August’s Secret Recipe Club reveal – my first miss in two years!!!  Thankfully I was on Facebook at the right time to see a call to adopt an orphan for Group D, so I still get to participate.  The blog I adopted wound up being perfect for me as Dena’s Oh! You Cook! blog is 100% Kosher!!!  That’s right – 100% full of treats not treif :-D  Which meant I could pick any of her dairy, vegan,  or parve recipes and not have to worry about surprise ingredients which was fantastic since I had only a few days to pick and make the recipe.   Since I knew I was hosting another game day over the weekend I decided to look for easy side dishes or dips that would work with out bbq plan.   Which narrowed it down to her Black Bean Salsa, Buffalo Nachos,  Israeli Beet Dip, and Bean Salad.   I really wanted to do her beet dip but struck out at the farmer’s market, and again when I suggested the dip on the meetup page – apparently gamers don’t like beets?!?!  So I decided to whip up her bean salad, knowing it would be the perfect gluten-free and vegan side dish for our eclectic group of gamers.   Some quick changes: used two cans of chickpeas (thought I bought kidney but apparently didn’t) and argula for cilantro since a few of our friends can’t stand the stuff.

Two Can Keep

Serves: Yields 8 cups of bean salad

Ingredients

  • 2 cans black beans, well rinsed
  • 2 cans chickpeas, well rinsed
  • 2 cloves garlic, minced
  • 1 red onion, diced
  • 1 green pepper, diced (optional)
  • 1/4 cup argula, loosely torn
  • 1/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1/2 tbsp yellow mustard

Instructions

  1. Drain the beans and place them in a large bowl. Toss in the red onion, garlic, argula, and green pepper in with the beans.
  2. In a small bowl whip together the olive oil, balsamic vinegar, and yellow mustard. Once mixed, pour over the bean mixture and stir.
  3. Refrigerate until time to Serve!
http://www.dancingveggies.com/blog/2014/08/two-can-keep.html

Sure enough this salad was a hit!  Some people used it as a really thick dip, others topped their burgers with it, while a few of us dived in with spoons.  So while gamers don’t like beets – they most certainly LOVE beans!!!!

Think to Myself

Vegan Coleslaw

Coleslaw

It can be a little rough be a vegetarian during cook-out season – more often than not the sides aren’t even veggie friendly!  Since I’ve been hosting a large number of gatherings at my house this year (wahOo owning an indoor grills!) I’ve made it my mission to create and serve sides that work for vegans and meat eaters alike!  This coleslaw is kid, gamer, vegan, and celiac approved so it probably doesn’t get much better.  In order to replicate the texture and consistency of mayo, without going fully over to the soy side, I used a mixture of vegenaise and almond milk based greek yogurt.

Think to Myself

Serves: Yields 5 cups coleslaw

Serves 6-10, as a side

Ingredients

  • 1.5 lbs cabbage (red or green or both)
  • 1/2 cup greek yogurt (almond, coconut, or dairy based)
  • 1/2 cup vegenaise
  • 2 tbsp apple cider vinegar
  • 1 tsp fresh black pepper

Instructions

  1. Use a food processor or cheese grater, to shred the cabbage in to long thin strips. Place in strainer, wash with cold water and allow to fully dry.
  2. Meanwhile blend together the greek yogurt and vegenaise.
  3. Once cabbage is dry stir in half of the yogurt mixture. Add the vinegar then stir in the remaining yogurt mixture along with the pepper.
  4. Cover and place in the fridge for at least an hour. Season to taste with additional pepper as needed.
  5. Serve and enjoy!
http://www.dancingveggies.com/blog/2014/08/think-to-myself.html

I’ve been switching back between green and red cabbage all summer, and in the end I think I prefer a combination.  The red cabbage adds just a bit of tang while the green cabbage is sweeter, at least when it goes to the local options.   The coleslaw also tastes great the next day, just be sure to keep it well covered!  I’m also sending this over to /52weeks of cooking for there America challenge as nothing says summer in the US so much as having friends over for a bbq – complete with some delicious coleslaw!

In the Way

Black Eyed Pea Cakes

black_eyed_peas_cake

I have to admit that some of my favorite challenges are ones where I’m forced to use things already on hand – such as the Cook from your Pantry challenge on /52weeksofcooking.  Not only do they force me to clean out things that might have been hiding in a back corner, but they also cause me to take stock of what all I’ve got – and what I might need.  In this case I had purchased a few cans of black eyes peas with the intent to make Texas Caviar, which never happened.  So I pulled those out and modified a recipe a coworker had given me a few weeks earlier for Black Eyed Pea Cakes.  The original recipe came with some delicious Vidalia Onions (straight from Georgia!) and featured a few ingredients that weren’t exactly vegetarian friendly (again, recipe is straight from Georgia).

 

Black Eyed Peas Cake

Serves: Makes 10 4inch patties

Serves 3-4

Ingredients

  • 2 cans black eyed peas, drain with 1/2 tbsp of liquid reserved
  • 1 tbsp olive oil
  • 1/3 cup breadcrumbs
  • 2 basil leaves
  • 2 sprigs fresh thyme
  • 2 springs fresh rosemary
  • 1/2 vidalia onion, chopped
  • vegetable oil for frying

Instructions

  1. Add all the ingredients to a food processor of blender and blend until mashed but not quite pureed. Slowly add more olive oil if needed.
  2. Form 4x2 inch patties on a cooking sheet lined with parchment paper then place in the fridge for at last one hour
  3. Cover a deep frying pan with at least 1/2 inch of oil and heat. Oil is ready when water flicked water "dances" across the pan. Add the patties one at a time, being careful not to crowd the pan, and cook for 5 minutes before flipping. Cook the other side for an additional 5 minutes.
  4. Remove cooked patty to another cookie sheet, this one lined with paper towels and allow to cook for 5 minutes.
  5. Serve and Enjoy!
http://www.dancingveggies.com/blog/2014/07/in_the_way.html

These cakes weren’t the most stable when it came time to cook them, even after chilling in the fridge, but they were delicious!  I served them with some coleslaw which added a nice crunch to the dinner.  A green salad would also work – just need to have something with a bit of a bite so that the jaw doesn’t get bored!  They would also make a great appetizer, just shrink the size to 2 inches and enjoy!  With that the cakes could also be prepped the night before, or the morning of, depending on free time.

Everything is Awesome

Summer Pasta Salad

Pasta Salad

I’m a firm believer in go-to-recipes – ones that always turn out perfect and can be varied to fit the event.  Pasta salad has the advantage of being not only an easy recipe but one of those recipes that can also unite vegans and meat-eaters.  Growing up my mom had her go-to variation and my first few pasta salads were basically her recipe – but over time I decided to branch out and have established my own “standard”.  While a few of the characters might change based on what’s growing in the garden, I keep the same dressing and rarely ever switch out the beans!

Everything is Awesome

Serves: Serves 5-6, as a side

Ingredients

  • 1 lb tri-color rotini
  • 1 tsp garlic scrapes, diced (or 2 cloves garlic, diced)
  • 1/2 vidalia onion,
  • 1 cucumber, sliced
  • 2 carrots, diced
  • 2 cups cannellini beans, presoaked and well washed
  • 1/4 cup olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp white wine vinegar
  • 3 basil leaves, chopped
  • 2 argula leaves, chopped
  • 1/4 cup feta, crumbled

Instructions

  1. Cook the pasta per box instructions, then drain and rinse with cold water.
  2. Meanwhile prepare the vegetables and place in a large pyrex bowl. Mix together the olive oil, vinegar, and herbs.
  3. Toss the pasta with the vegetables then stir in the dressing.
  4. Top with feta (optional) - then serve and enjoy!
http://www.dancingveggies.com/blog/2014/07/everything-is-awesome.html

I generally enjoy this pasta salad with bbq tofu but with the addition of the beans it works just fine as a cold dinner – and generally it is eaten solo for lunch the next day.  It can also be made in advance, just be sure to add a tbsp of EVOO to the bowl and then toss well in order to insure it doesn’t dry out.  I’m sending this over to July’s Simple and in Season since everything about this recipe screams summertime!  This month Sally at MyCustardPie is hosting this awesome round up as our normal hostess is quite occupied with a new baby boy!

In gardening news I’ve now harvested almost a dozen cherry tomatoes, with more popping up every day!  I’ve also collected two jalapenos, what is most likely the last of my argula (which was used in this recipe!), and I’m still waiting on my first eggplants.  There’s a chance I’ll need to pull my veggies inside later this week, something about  a July Polar Vortex – which is another advantage of having a pot garden!

Be Unforgettable

Vegetable Pancit

Pancit

One thing I love about blog challenges is that they push me out of my comfort zone, on the flip side one thing I hate about blog challenges is how they push me out of my comfort zone.  When I saw the theme for /52weeksofcooking was Filipino I was once again thrown for a loop – but unlike other challenges were I was totally in the dark at least this time I had some friends who could help out.  After crowd sourcing ideas and recipes, I decided to make a vegetarian variation of Pancit – a dish I had heard of but never experienced.  Traditionally this dish features one of the white meats and while I debated adding tofu I decided to stick with the normal vegetables featured in the dish just in MUCH larger amounts.

Be Unforgettable

Serves: Serves 4-5

Ingredients

  • 1 tbsp vegetable oil
  • 5 cloves garlic
  • 4 scallions, cut half way up the green
  • 1 vidalia onion, diced
  • 1 small head of broccoli, chopped
  • 1 lb napa cabbage, chopped
  • 1/2 lb red cabbage, chopped
  • 4 carrots, sliced
  • 1/2 lb thin rice noodles
  • 1 tbsp teriyaki sauce
  • 1/2 tbsp rice vinegar
  • 1/4 cup soy sauce, low sodium

Instructions

  1. Heat the vegetable oil in a large work or sauce pan over medium heat. Add the garlic, onion, and white part of the scallions. Cook for 7 minutes, and then add the broccoli and carrots. Continue cooking for 5 minutes before slowly adding in the cabbage, being careful to not crowd the pan. Cook for 10 minutes, uncovered, stirring to prevent sticking.
  2. Meanwhile bring a pan of water to a boil and cook the rice noodles per instructions on bag (or box). Once cooked rinse with cold water and set aside.
  3. Add the cooked noodles to the vegetables and stir in the teriyaki, rice vinegar, and soy sauce. Toss well then top with the green part of the scallions.
  4. Serve and Enjoy!
http://www.dancingveggies.com/blog/2014/07/be-unforgettable.html

I was blown away but how flavorful this dish was, especially considering how quickly it came together.   Based on the fact he took his chopsticks directly to the pot I think it’s safe to say my other half also greatly enjoyed this dish!  Next time I might leave out the teriyaki sauce since the recipes I found online were rather split on including it – but it was a nice addition to the dish!   Looking forward to seeing where /52weeksofcooking sends me next!