Black Bean and Corn Salad

Vegan Recipes

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Yum, yum, yum!  This is a Tex Mex salad that can be served as an entrée.  I like bringing it to group BBQ because its healthy, filling and vegan. And if I bring it there will be at least one vegan dish that I can eat. This simple recipe only calls for the corn cooking in the microwave several minutes.  Other than that everything else is raw and easy to assemble.

Ingredients:

  • 4 ears of corn, Kernels cut off the cob
  • 2 cans (1 lb. 13 oz.) black beans, rinsed and drained
  • 2 bell pepper chopped (red, orange, yellow or green)
  • 1 cup chopped fresh cilantro
  • 3 avocados chopped
  • 1 shallot chopped

For the Dressing:

  • 4 limes juiced
  • 1/2 cup extra virgin olive oil
  • 3 cloves chopped
  • 1 Tablespoon red pepper flakes
  • salt and pepper to taste

Directions:

  1. Combine all ingredients, except dressing in a large bowl
  2. Put all the dressing ingredients in a jar so you can shake and add later if you are bringing it to a gathering
  3. Shake dressing and combine with other salad ingredients

ENJOY!

Copyright 2017. All rights reserved.

 

 

Vegan Sushi Rolls

Vegan Recipes

artisticsushi

I love sushi.  In fact, going out for sushi with my omnivore friends never poses the problem of having to eat the usual vegan fare at a typical American restaurant of a garden salad and pasta with non-meat marinara sauce, yet again. I came up with these easy to make vegan sushi rolls that require little culinary skill other than cutting vegetables, making rice, and rolling. I also have posted a recipe for vegan spicy tuna rolls. If you’re having problems finding the ingredients try an Asian market.

ingredients2

Ingredients:

  • 2 cups uncooked sushi rice or short grain rice (white or brown)
  • 1/3 cup rice wine vinegar
  • 2 ripe avocados cut into strips
  • 3/4 cup green onions finally chopped
  • 10 sheets nori seaweed
  • 1 Tablespoon dry wasabi (or 2 Tablespoons prepared)
  • One large European cucumber (or regular cuke with seeds removed,) peeled and cut into strip
  • One pickled radish
  • soy sauce for dipping

Directions:

  1. Add rice to 3 cups water and cook. I use a rice maker.
  2.  Mix wasabi powder with 2 Tablespoons water.mixingwasabi
  3. Cut vegetables. Rinse cut radish in water several times.

     

  4. When rice is done cooking add rice vinegar and sesame oil, mix.  Try to fluff the rice with a rice paddle or spatula so that it cools down but is still warm and mixes well with vinegar.
  5. Place nori rough side up on a bamboo mat(available in most Asian markets) or rip off a piece of plastic wrap roughly 12″ long. I prefer to wrap the bamboo mat in a paper towel and plastic wrap so that it’s easier to clean.
  6. Place about 3/4 cup of rice on bottom 2/3rd of nori. Flatten so that it’s evenly dispersed. Then place your desired topping toward the middle of the roll.  I like avocado and green onions rolls, pickled radish rolls and cucumber rolls with green onions. You can try asparagus, pickled carrot or any vegetable you like.
    Copyright 2017, All rights reserved.

Vegan Cream of Celery Soup

Vegan Recipes

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Looking for a cool dish on a hot day? Here in the New York we’re in the midst of a heat wave. As is my solution to a lot of troublesome events, I find cooking and eating can make my day a little sunnier (or hopefully a bit more cloudier in the case of a heat wave). But with the heat so intense, I don’t feel like slaving over the stove.  Instead, this easy to make vegan cream of celery soup which is served cold like a vichyssoise fits the bill. But unlike a traditional vichyssoise it doesn’t drive the calories up with unnecessary cream.  The thickness is achieved from beans and nutritional yeast, instead of potatoes, while the celery flavor is enhanced with fresh parsley and garlic. This is a perfect for lunch or dinner.   Add a green salad and fruit and voila, you have a perfect dinner for a heat wave!

Ingredients:

  • 3 cloves of garlic, roughly chopped
  • 1 medium onion, chopped (I used a Vadalia, but any white or yellow onion works)
  • 1 large celery heart, chopped
  • 1 quart (32 oz.) low-sodium vegetable broth
  • 2/3 cup of drained white beans
  • 1/2 cup chopped parsley
  • 1 teaspoon red pepper flakes
  • 1 Tablespoon turmeric
  • 1/4 cup white wine
  • Salt (very little is necessary) and pepper to taste

Directions:

  1. Add onion, celery, garlic and 1/4 cup broth to a non-stick fry pan. Over medium heat saute until soft (about 10 minutes).IMG_5875
  2. Get parsley. If you like me you’ll venture to your glorious vegetable garden and cut it. Ahhh, the joys of warm weather. Be sure to bring a flashlight if it’s dark. YouIMG_5877may need to scare off the coyotes and fisher cats.  (Don’t get me started on fisher cats.  We just recently started hearing and seeing them in our yard. Their howls  sound as though someone’s getting murdered in your yard. If you hear these screeches on a regular basis you probably have fisher cats. If these pests aren’t causing the ruckus, you might consider relocating to a safer area.)
  3. Add turmeric, wine and a little pepper to sauteing vegetables and simmer until all the liquid is gone.IMG_5879
  4. In the food processor put beans, parsley, one cup of broth, and nutritional yeast.  Process until smooth.IMG_5882
  5. Add sautéed vegetables and another cup of broth to food processor. Blend again until smooth. Do not over blend.
     

  6. Scrape contents of food processor bowl out into a large pot. Heat over medium heat than gently whisk in the remaining broth until soup reaches desired consistency. Salt and pepper to taste. Let the soup cool off in the refrigerator for at least 2 hours before serving. If you started dinner late like I sometimes do, go ahead and serve it warm. The kids and mainly mother need to get to bed at a decent time.IMG_5902

ENJOY!

Copyright 2017.  All rights reserved.

 

 

Vegan Asian Summer Rolls

low-fat, Vegan Recipes

Easy Asian Summer Rolls are perfect for a hot summer night when you don’t want to use the oven.  The only cooking required is for heating the delicious peanut dipping sauce. The rolls are wrapped in rice paper with raw vegetables and vermicelli noodles. All of the ingredients can be found in major groceries stores or the local Asian Market.

Ingredients

Rolls:

  • 16 rounds of rice paper (banh trang) about 6 to 8 inches in diameter
  • 4 ounces bean or rice vermicelli (either one works well)
  • 1 cup shredded carrots
  •  2 cups mung bean sprouts
  •  2 sliced peppers
  •  2 avocados sliced
  •  1/4 cup sliced mint leave
  •  1 cup fresh cilantro or coriander leaves roughly chopped
  •  1 large cucumber, peeled, seeded and cut into strips
  •  1/2 cup chopped green onions
  •  1 Tablespoon wasabi powder

Spicy Peanut Sauce:

  • 1 Tablespoon peanut or grape seed oil
  • 3 cloves minced garlic
  • 1 teaspoon chili paste, hot sauce or red pepper flakes
  • 1/2 cup peanut butter creamy or chunky
  • 2 Tablespoons tomato paste
  • 3 Tablespoons hoisin sauce
  • 3/4 cup water
  • 1/4 cup soy sauce to serve as an extra dipping sauce if desired

Instructions:

  1. Cut vegetables. Soak vermicelli in warm water for 20 minutes then taste a strand to see if you like the texture.  If too crunchy drain and soak in hot water (not boiling just hot from the faucet) for two more minutes and drain.  When vermicelli is the right consistency, separate and put on a paper towel to absorb any extra water.
  2. While vermicelli is soaking, prepare peanut sauce. In a small saucepan heat oil over moderate heat until hot.  Add garlic and pepper flakes or chili paste stirring frequently to prevent the garlic from burning for about 30 seconds.  Add peanut butter, tomato paste and hoisin sauce and water, whisk until smooth. Then let it simmer of low heat stirring occasionally until it reaches desired thickness (about the consistency of ketchup). Remove from heat and cover to keep warm.
  3. Mix wasabi powder with 1 tablespoon water in a small bowl or ramekin. Let stand about 5 minutes until it forms a paste.  If it’s too runny add a little more wasabi powder.
  4. Assemble the rolls.  Fill a pie pan with warm water. Dip rice paper wrapper in water. Remove quickly. Spread flat on a large plate or cutting board.  Lay about 2 tablespoons of each bean sprouts and vermicelli  in middle of wrapper then place a couple of strips of cucumber, pepper, avocado and several carrot strip. Finallsprinkle sliced mint, cilantro and green pepper to mixture.
  5. Fold sides inward. Rub a small amount of wasabi paste on top of wrapper to seal roll. Fold bottom and roll upward until sealed. Place summer roll on plate, seam side down and cover with damp towel.  Continue making the rest of the rolls. You can serve immediately or wait up to 4 hours.
  6. Serve with bowl of peanut sauce and soy sauce on the side.tableset

ENJOY!!!

Copyright 2017, All rights reserved.