in the kitchen :: white bean salad

Now that summer is approaching (faster than I remember here in Texas, which means it’ll be a hot summer) I’m shifting into no-cook recipes. Or, more accurately, cold-served dishes. Pasta salad is a staple meal of mine because it packs up well for lunches, but I’m starting to branch out. Yesterday I made myself a really tasty white bean salad. White beans are a bit fatty, but have lots of protein, which makes them a nice stand-alone dish.

White Bean Salad
serves 8

2 cans of white beans, drained but not rinsed
1/2 of a small red onion, chopped
lemon juice
4 tsp of red wine vinegar
2 tbsp extra virgin olive oil
1/2 cup chopped nuts (pecans or walnuts)
1 tsp summer herb blend
salt and pepper to taste

• Chop up the onion and squeeze a little lemon juice over it and let it sit while you get together the rest of the ingredients. It helps take the edge off the onion.
• Combine all ingredients into a dish. It’s ready to eat right away, but tastes best if you let it chill in your icebox for a few hours.

(yum!)

ek

in the kitchen :: late night baking

Sometimes you get bored and you want to bake. And then you think about how to add peanut butter to things, because peanut butter is delicious. And then you end up with peanut butter and chocolate striped banana bread (PBCBB).

I used this recipe, but added in a 1/2 cup of peanut butter (super chunky!) to the wet ingredients. If I make this again I’ll probably add another tbsp or two of soy milk; this batch came out a bit crumbly. But super delicious. Like a Reece’s Piece in quick bread form.

ek

this week in the kitchen

I bake 2-3 things every week; I can’t cook fancy stuff to save my life but I can bake a mean quick bread. I end up making banana bread about twice a month when I just can’t manage to eat all the bananas I buy at the store. I went back to my new go-to recipe but this time made them into color blocked muffins.

I’ve also been trying out a new cupcake recipe from Vegan Cupcakes Take Over the World. I was feeling bummed out so I flipped through the book until I found a recipe that I had all the ingredients for. Peanut Butter Cupcakes it was! My first batch (not shown) was with creamy peanut butter, and eating them was like biting into a big happy mouthful of peanut butter. Today’s batch is with super chunky peanut butter and a chocolate ganache topping.

I brought these into the shop for a co-workers birthday, and they were a big hit!

yummmmmmmmmmm

ek

food post :: vegan pasta salad

In an effort to eat out less and save myself some cash, I’ve been making big batches of food at home and taking servings in for lunch when I teach and work. Lately it’s been pasta salads, and I’ve finally perfected a really tasty dressing for the salad. Here it is for you to try! This makes 7-8 servings.

Ingredients:
12 oz of pasta, cooked
1 can of medium, pitted black olives, sliced
1 cup of green peas, cooked
1 package Morning Star Farms Chik’n strips, cooked and cubed

3/4 cup Spectrum eggless light mayo
2 tsp apple cider vinegar
1 tbsp mustard
1 tsp garlic powder
1 tsp dried onion flakes
1 tsp lemon juice
1/2 tsp salt
freshly ground black pepper, to taste

Directions:
- Cook the pasta (pictured: fussili), and while you’re waiting cook the peas and Chik’n strips (I like to use the microwave) and slice up the olives. Place in a big mixing bowl.
- In a small bowl, combine vegan mayo, apple cider vinegar, mustard, garlic powder, onion flakes, lemon juice, salt, and pepper. Whisk well until very thoroughly combined and set aside.
- When pasta is finished cooking, place in bowl with veggies and Chik’n, then mix in the dressing.
- Mix up very well, until everything is coated in the dressing. Chill 2-3 hours (or better yet, overnight).

Enjoy!

ek

vegan eats: chocolate-striped banana bread

My obsession lately is searching for vegan recipes on Pinterest. I go through spurts of recipe obsessions, and this weekend’s holiday has given me the time to experiment in the kitchen.

Last week I posted about the greatest cornbread recipe ever, and today I’m trying out this new recipe. I had two bananas just begging to be used for something, and I’m always on a quest to find a better vegan banana bread recipe. My current go-to is the banana bread in Veganomicon, but I keep finding that those recipes are way too moist for Austin. Or maybe it’s a sea level thing … but I’m no geography expert.

I think this recipe is just what I needed.

Moist, just slightly crumbly, and a hint of chocolate. I’m not a huge sweets person, but I do love a nice savory quick bread. This will do just nicely.

You can follow my vegan noms board here.

ek