20 May 2012 - 13:16
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
16 April 2012 - 09:46
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
2 April 2012 - 12:17
I’m not sure if there’s anything better than cornbread.
This is the recipe to bring out to really impress your friends. This is by far the best cornbread I’ve made at home, and definitely the best vegan cornbread recipe I’ve ever made. Delicious, perfectly light and moist, great texture, and just the right amount of savory and sweet. It’s also quite healthy thanks to the ground flax seed.
The Recipe:
DANA SLY’S BLUE RIBBON VEGAN CORNBREAD
Serves 9
2 Tbsp. ground flax seed
6 Tbsp. water
1 C all-purpose flour
1 C cornmeal
1/4 C sugar
4 tsp. baking powder
3/4 tsp. table salt
1 C soy milk (I used unsweetened vanilla almond milk)
1/4 C canola oil
- Adjust oven rack to middle position; heat oven to 425 degrees. Spray 8-inch-square baking dish with nonstick cooking spray.
- Bring the water to a boil in a small saucepan. Add the ground flax seed, reduce the heat to medium-low, and simmer the ground flax seed in the water for 3 minutes or until thickened, stirring occasionally. Set aside.
- In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well-combined.
- Add the ground flax seed mixture, soy milk, and canola oil to the flour mixture. Beat just until smooth (do not overbeat.)
- Turn into prepared baking pan. Bake for 20 to 25 minutes, or until a toothpick inserted in the middle comes out clean.
- Cool on wire rack 10 minutes; invert cornbread onto wire rack, then turn right side up and continue to cool until warm, about 10 minutes longer. Cut into pieces and serve.
Nutritional Information
9 Servings
Amount Per Serving
Calories 186.9
Total Fat 7.5 g
Saturated Fat 0.6 g
Cholesterol 0.0 mg
Sodium 435.7 mg
Potassium 81.8 mg
Total Carbohydrate 27.8 g
Dietary Fiber 1.9 g
Sugars 5.7 g
Protein 3.0 g
30 March 2012 - 12:05
I’ve seen other blogs do something like this, so I’m going to try giving it a shot!
Here are some of my favorite things this week:
5. These peep-toe flats. They are currently my go-to shoes, especially when I work at the shop. I get lots of compliments and they are really comfy!
Target.
4. I adore this dress. The zig-zag seams and stripes make it flattering on just about any figure. Wear it with fun colored tights and a cropped blazer and you’re all set!
Target.
3. This DIY Peter Pan Collar tutorial.
2. This crocheted basket. When I finish the 50 other things I’m juggling I’ll definitely make one.
Ombre basket crochet pattern.
1. My friend Brittany gave me ombre highlights last week and I’m kind of obsessed with it.
If you’re in Austin and you want an awesome cut, definitely schedule an appointment with Brittany at Pinup Salon. She’s incredible!
What are your favorite things this week?
2 January 2012 - 11:00
Mushroom Marinara
You can’t beat having a basic, perfect marinara recipe that you can easily add to for quick and delicious homemade meal. This is my go-to marinara, courtesy of Appetite for Reduction
.
Ingredients:
1 tsp olive oil
3 garlic cloves, minced
1 tsp thyme
1 tsp oregano
Freshly ground black pepper
24oz crushed tomatoes
1/2 tsp salt
2 cups fresh mushrooms, sliced or chopped
Directions:
Sautée the garlic in olive oil in a medium sized pot. Add crushed tomatoes, seasonings, and mushrooms. Cook on low for about 20 minutes. Serve over penne or whatever (shaped noodles carry the most sauce, so try penne, farfalle, or rotini) and eat it all up! Makes 4 cups or so. Great for dinner for 2 or to save for a few dinners for you cooking-for-one types.
Pro move: sprinkle some nutritional yeast on top before eating. Perfect de facto parmesan cheese replacement.
Mushroom Marinara
