Tuesday, March 29, 2011
I have been following the blogs of many cooks/chefs these days, most of them vegan, but friendly for all eaters! I am always finding recipes "I just have to try!". Holy Cow Vegan Recipes has some great recipes, which is where I found strawberry avocado black bean salad! Not only are her recipes different, but they are delicious and fun! Hope you all enjoy this as much as I did!
Strawberry Avocado Black Bean Salad
For the salad:
- 1 cup strawberries, quartered
- 1 avocado, pitted, peeled and diced
- 1 (15-oz) can black beans, rinsed and drained
- 1 bunch scallions, chopped
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- A pinch of cayenne pepper
- 1 tbsp agave nectar
- Salt, to taste
- Mix the ingredients for the dressing together.
- Place all the prepared vegetables and beans in a bowl. Drizzle the dressing over, and mix.
- Serve at room temperature.
Tuesday, March 22, 2011
Well... let me tell you... I LOVE hummus! And I found a great recipe in Veganomicon that I insist on sharing with you all! This is a classic recipe that is just perfect with fresh veggies! I also used this hummus recipe in my Too Good-To-Be-True, Healthy Nori Rolls! Yum, yum, yum!
Veganomicon's Hummus Recipe:
- 2 (15-oz) cans chickpeas (I used slightly more than this, one 15-oz can and one 19-oz can)
- 1/3 cup olive oil
- 1/4 cup fresh lemon juice
- 3 tbsp tahini
- 3 cloves garlic, crushed
- 1/4 cup water
- Pinch of coriander
- Salt, to taste
- Pepper, to taste
- Paprika (optional)
- Puree half of the chickpeas and olive oil in a food processor by pulsing serveral times and stirring a few times in between.
- Add the remaining chickpeas and olive oil, as well as the lemon juice, tahini, garlic, water, coriander, salt, and pepper.
- Pulse several times and stir, until the desired creamy consistency.
- Transfer to a bowl and garnish with paprika.
- Cover and refrigerate until ready to eat. Serve with fresh vegetables or pita chips or use as a spread on a sandwhich.
Monday, March 21, 2011
Sunday, March 20, 2011
- 3 tablespoons soy-free vegan butter (Earth Balance)
- 1 (10-oz) container vegan fluff (Suzanne's Ricemellow Creme)
- 6-7 cups rice cereal (Erewhon Crispy Brown Rice Cereal)
- Grease a 13 x 9 x 2-inch pan with cooking spray.
- In large saucepan, melt the butter over low heat. Add the vegan fluff and stir until completely melted. Remove from heat.
- Add rice cereal. Stir until well coated. Pour into greased pan.
- Use wax paper to evenly press mixture into the pan. Allow to cool. Cut into 2-inch squares. Best if served the same day.
Sunday, March 13, 2011
I adapted this lentil marinara sauce recipe from Mrs. J. She had given me this recipe months ago and I finally got the chance to check it out! As I was cooking it though, I decided to turn it into something a little bit more than sauce! More like a stew, but it was a nice, thick sauce perfect over pasta, sauteed veggies (my preference for a healthier dish), or even rice! I love marinara sauces, and to me, the thicker, the better! Yum!
- 1-2 tbsp olive oil
- 4 cups vegetable broth
- 1-1/2 cups lentils, uncooked
- 1/8-1/4 tsp cayenne
- 4 large carrots, peeled and roughly chopped
- 3 (6-oz) cans tomato paste
- 2 (14.5) oz cans diced tomatoes, undrained
- 1-2 cups broccoli florets
- 3/4 salt
- pepper, to taste
- 1/2 tsp basil
- 1/2 tsp oregano
- 1/2 tsp parsley
- 1/2 tsp Italian seasoning
- 3 handfuls of baby spinach leaves
- In a large pot or dutch oven, saute the onion and garlic in oil on medium-high heat until tender.
- Add the broth, lentils, and cayenne pepper. Bring to a boil, reduce the heat and simmer for 40-45 minutes covered.
- While the lentil mixture is cooking, steam the carrots for roughly 20 minutes, then puree or mash them. This helps to thicken the sauce. Set aside.
- Once the lentils are done cooking, to the lentil mixture, add the pureed/mashed carrots, tomato paste, diced tomatoes, broccoli florets, and spices. Bring to a boil, then reduce the heat and simmer uncovered for 20-30 minutes.
- Add the spinach leaves, cover the pot and simmer for 5 minutes more, until the spinach is wilted.
- Serve over sauteed, julienned vegetables (i.e. zucchini, squash, carrots) or rice or pasta. Top with fresh basil.