The first time I made this dish, I didn’t have a steamer basket. The little (and cheap) tool transforms the way I prepare vegetables. I’ve made this salad many times and find it’s a great side dish or flavorful lunch.
What you need:
1 bunch of kale, cut and washed
1 carrot, julienned
1.4 cup of water,
.5 cup of peanut butter,
2 tbsp of tamari,
2 tbsp of rice vinegar,
1 tbsp of agave nectar
Red pepper flakes
Boil water in a saucepan and place steamer basket on top. Put kale and carrot slivers in the basket and steam until tender.
Mix together wet ingredients with wire whisk until fully combined.
Put steamed vegetables in a bowl and pour peanut sauce on top, stirring to coat vegetables. Shake red pepper flakes and sesame seeds on top to taste.
After two weeks in Rome gorging on pasta, gelato, and croissants (or cornettos as we learned), I’m excited to get back to my kitchen and make more vegan dishes. Inspired by my recent travels, I found this recipe at the mediterraneanvegan.blogspot.com, which is full of wonderful dishes to try. This dish introducted me to cannellini beans, hearty white beans packed with flavor. I paired it with gazpacho, replacing the usual Italian herbed bread, enjoying the nutty flavor with my soup.
What You Need:
2 cups dry white beans
3 cups vegetable broth
4 1/2 cups water
1 onion, diced
3 tbsp olive oil
3 tbsp tomato sauce
1/2 tbsp dried parsley
1/2 tbsp dried mint
1/2 tsp chili powder
1 tsp salt
Pour vegetable broth in a large pot and bring to a boil. While broth heats, chop onion and measure out spices. Once broth comes to a boil, add beans. Cover and boil for 20 minutes on medium heat.
While beans cook, heat olive oil in a pan and add onions. Heat onions for 5 minutes then add tomato sauce and spices, stir to combine. Cook mixture for 7-10 minutes.
Add onion mixture to cooked beans, cover, and cook on medium-low heat for 2.5 hours.
Season with parsley and serve.
Dining Out While Vegan
Another great dish from the #Chicago Diner, BBQ Bacon Cheezeburger with Mac and Cheeze.
Beet Salad with Tofu Feta
Dining out while vegan.
It doesn’t get better than the #Chicago Diner. Their cinnamon rolls are heavenly and surpass non-vegan varieties. They’re the perfect combination of sweet and gooey, but also light.
Cut beets into quarters. Whisk lemon juice and salt in a bowl. Add oil in a slow stream and whisk to combine. Add salt and pepper to taste. Pour 1 tbsp of mixture over beets and marinate for 15 minutes. Sprinkle Tofu Feta over beets. add greens and pour remaining dressing.
Some of my favorite vegetarian dishes don’t taste the same without cheese. Beet salad, cole slaw tacos, and Greek salads need that tangy, yet bitter kick of feta cheese. This Tofu Feta recipe accentuates some of my favorite salads. Tofu Feta | Vegan Sparkles Vegan Sparkles
What You Need:
1 lb of Extra Firm Tofu
2 cups of water
Juice from 2 lemons
1 tbsp sea salt
2 tsp of dried basil
2 tsp dried oregano
'2 tbsp of nutritional yeast
Dice block of tofu and let excess water drain.
Add all ingredients to a medium saucepan. Bring to a boil, reduce heat, and simmer uncovered for 30 minutes.
Set aside to cool completely. Add tofu and liquid to an air tight storage container. Store in fridge overnight.
When you want to serve, drain portions and keep rest stored in brine. Tofu feta is good to eat for 2 weeks.