Archive for sides

Black Bean & Edamame Salad

It’s easy, it’s yummy, it’s healthy, it’s lenten. It’s obviously not soy-free, but I’ll post it anyway, because fresh, organic edamame is okay with me in moderation. Many thanks to my good friend, Missy, for this great recipe, which is adapted from Clean Eating Imagemagazine.
 

Black Bean & Edamame Salad

1 15oz can of black beans, drained and rinsed
1 cup grape tomatoes, halved
1 cup fresh or frozen shelled edamame, thawed
1 green pepper, seeded and diced
1/2 cup chopped fresh cilantro
1/2 cup diced red onion

Combine these ingredients together in medium bowl. In a small bowl, whisk together the dressing which is:

1 1/2 tbsp extra-virgin olive oil
2 cloves garlic, minced
2 tbsp lime juice
2 tbsp apple cider vinegar
1/2 tsp sea salt
1/4 tsp fresh ground black pepper

Drizzle over top of bean salad and toss to combine.

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Baba ghanoush

There is no end to my love for baba ghanoush: good for you, easy to make, and hard to resist. I almost think it shouldn’t qualify as lenten…but it does.

This recipe is from Desert Candy.


Baba Ghanoush

2 large eggplants (about 2 lbs), pricked all over with a fork
2 garlic cloves
3/4 teaspoon sea salt 
1/4 cup fresh squeezed lemon juice
1/4 cup tahini

Preheat oven to 450 F and roast the eggplants for 40-45 minutes, until the skins are black and the flesh is soft and collapsed. 

Meanwhile, smash the garlic with the salt in a mortar and pestle until paste-like. (In lieu of a mortar and pestle–although I keep telling myself I need to get one!–I have used a small food processor for this step.) In a large bowl, whisk together the lemon juice and tahini until thick and lighter in color. Add the garlic paste.

When the roast eggplants are cool enough to handle, split them in half and scoop out the soft flesh. Puree the eggplant flesh in a food processor until smooth.

Add the eggplant puree to the garlic/tahini mixture. Taste for seasoning. Allow to rest until cool.

To serve, spread in a platter and drizzle with olive oil and any of your desired toppings. 

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Hummus

Here is how I make hummus. I’ve gotten lots of compliments on it from people who should know! It’s very easy. This is what I do.

 

1 can* chickpeas, drained, liquid reserved
1/3 c. tahini
1/3 – 1/2 c. olive oil
1/4 c. lemon juice
2 cloves garlic, finely minced
salt
additional olive oil
paprika (optional)

Put it all in a food processor and whip it up till it’s very smooth. To get a really smooth consistency, you can remove the skins from the chickpeas, but of course, that’s pretty time consuming!

While it’s being pureed you can add more liquid as required: olive oil, reserved liquid from the chickpeas (if using canned), maybe slightly more lemon juice. You really want a consistency that’s not too thick; it shouldn’t be like cookie dough, more like yogurt.

I like to serve it with paprika and olive oil drizzled on top. I think it’s also great with za’atar.

* I’ve also used dried chickpeas but I can’t remember the equivalent, and I like to have the extra liquid to add in if needed.

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Roasted cherry tomatoes and kale with cannellini beans

Roasted cherry tomatoes and kale with cannellini beans

Okay, here’s the deal: I roasted some kale in the morning. In the evening I made a variation of Rachael Ray’s sherry cherry tomatoes (I did it all on the stovetop and didn’t mess with the oven) and decided to toss in the leftover kale, along with some cannellini beans. The result, served over brown rice, was rather scrumptious. Rather than roasting the kale in advance, however, I think you could safely skip that step and just add fresh kale. You’ll need:

2 tablespoons extra-virgin olive oil
1 bunch fresh kale
1 15-oz. can cannellini beans, rinsed and drained
1 pint cherry tomatoes
1 small onion, finely chopped
3 large cloves garlic, finely chopped
2 tablespoons sherry vinegar or dry sherry wine
1 teaspoon sugar
1/2 teaspoon crushed red pepper flakes
Salt

Preheat a skillet over medium-high heat. Add oil, garlic, and onions; cook for two or three minutes and then add the tomatoes, tossing them with the oil. Then add the sherry, sugar, pepper flakes, and salt. Toss again and cook for about 15 minutes. Then add the kale and beans and cook for another five minutes or so, or until the tomatoes sort of collapse. Serve over pasta or rice or as a side dish.

Here’s the original recipe from Rachael Ray: http://www.foodnetwork.com/recipes/rachael-ray/sherry-cherry-tomatoes-recipe/index.html

ETA: I used the leftovers the next day. I put them straight from the fridge onto sourdough bread with tuna and it was amazingly good. This is definitely a favorite! (I realize tuna is not vegan, but it is allowed on certain fast days.)

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Three Bean Salad

  • 1 (15 ounce) can garbanzo beans (chickpeas), drained and rinsed
  • 1 (15 ounce) can kidney beans, drained and rinsed
  • 1 (15 ounce) can green beans, drained and rinsed
  • 4 green onions, chopped
  • 1 stalk celery, sliced
  • 1/2 cup cider vinegar
  • 1/4 cup vegetable oil
  • 1 tablespoon honey
  • 1/2 teaspoon ground dry mustard
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon onion powder (optional)
  • 1/4 teaspoon ground cayenne pepper (optional)

In a bowl, gently mix the garbanzo beans, kidney beans, green beans, green onions, and celery. In a separate bowl, whisk together the vinegar, oil, honey, mustard, garlic powder, black pepper, onion powder, and cayenne pepper. Pour dressing over the salad, and toss gently to coat. Cover, refrigerate at least 2 hours, and gently toss before serving.

From http://allrecipes.com/Recipe/Three-Bean-Salad-501/Detail.aspx

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Mock Guac

Everyone loves guacamole, but not everyone can afford to make heaps of it. This is a pretty decent substitute that’s much more affordable. Here’s what you’ll need:

1 can chickpeas, drained
1 handful baby spinach
1 clove garlic, minced
1 small tomato
Salt to taste

Dump all the ingredients, except tomatoes, into a food processor and puree until smooth. Add the tomatoes at the end and pulse until roughly diced (or dice them beforehand and just fold them in at the end).

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Avocado, Orange, and Red Onion Salad

1 large ripe avocado, pitted, peeled, and sliced
3 navel oranges, peel, pith removed, and sliced
1 small red onion, thinly sliced
Juice of 1 lime
1 Tbsp extra-virgin olive oil
1/4 tsp each salt and pepper

1. Combine avocado, orange, and onion slices in a medium serving dish.
2. Drizzle with lime juice and olive oil, then season with salt and pepper. Enjoy!

Hearty thanks to Tessa M. for the recipe.

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