Tag Archives: vegan

Colorful Couscous Salad with Chickpeas (Vegan)

Posted on April 26, 2010 by Veronica

Another one of my warm weather favorites–you can serve it as a side dish but I always eat it as a meal. The bright flavor of the veggies is offset by the mild beans and couscous and it overall has a very clean taste. I particularly enjoy the clash of the sweet raisins and the acidic onion. This makes a pretty big bowl but I have no problem eating the entire batch all by myself within a week, although I sometimes allow Dennis to help me. :) Tomorrow he’s eating steak for dinner, but I’m gonna be digging into a big plate of this wonderful stuff! I can’t get enough.

Colorful Couscous Salad with Chickpeas
Printable Recipe

Dressing:
¼ c olive oil
2 T lemon juice
1 T apple cider vinegar
3 t agave nectar or sugar
1 t Dijon mustard
1 t salt

Salad:
2 c couscous (I prefer whole wheat)
2 c cooked chickpeas, chopped
2 carrots, peeled & shredded
1 red pepper, chopped
½ c raisins, soaked in ¼ c hot water
½ c parsley, chopped
½ c red onion, chopped

Whisk the dressing ingredients together in a small bowl and set aside.

Bring 3 cups water to a boil, stir in the couscous, cover, and remove from heat. Let sit 5 minutes, fluff with a fork, and turn into large mixing bowl to cool. Put the remaining salad ingredients into the bowl (including the raisin soaking water), pour the dressing over the top, and stir until combined. Store in the refrigerator.

Makes 8 servings.

Nutrition Info (per serving): 336 Calories; 8 g fat; 0 mg cholesterol; 508.2 mg sodium; 58.5 g carb; 6 g fiber; 9 g protein

12 Comments

Posted in Lighter Fare, My Favorites, Salads, Side Dishes, Vegetarian & Vegan and tagged chickpeas, clean, confetti, couscou, healthy, salad, vegan. Bookmark the permalink.

Vegan Gluten-Free Mounds Cake

Posted on March 2, 2010 by Veronica

I made this cake the same day I made the chocolate peanut butter cake because the latter was for a friend’s birthday and I wanted to bring something that her son with food allergies could enjoy as well. It was so good, however, that we all had some (yes, on top of the chocolate peanut butter cake!) and she served the leftovers to her entire family later on. They all loved it, which makes me so proud because producing a palatable vegan and gluten-free cake was a challenge.

Dennis and I took a single piece home with us, which we regretted the next day when we split it and it was gone all too quickly. We both love Mounds candy bars and this cake really does capture that flavor. I would make this cake for any one, not just those with food allergies.

I’m submitting this cake to Sophia’s “You are What You Cook” challenge because I feel the recipe really defines me. I do not personally have food allergies, but I love the challenge of creating a palatable dish when there are obstacles to overcome (in this case, no dairy and strange flours!). I do commiserate with those who are vegan because they love animals, and I’m enthusiastic about recipes that are meat & dairy-free for that reason. This recipe is the love I have for baking, the heartache I feel for those who can’t enjoy the treats most of us do, my determination not to sacrifice flavor & texture due to the restrictions, and my triumph in creating something that made a ten-year-old boy give a huge grin after his first bite and declare, “This is awesome!”

If you do not have an allergy to gluten, you can substitute all-purpose flour and omit the xanthan gum, but there’s no need to change anything else, even if you aren’t vegan. The recipe is perfect the way it is!

Vegan Gluten-Free Mounds Cake

Really Wacky Cake
Wacky Cake was popular during the depression when eggs and butter were rationed and harder to come by. Taking this dairy and egg-free cake and making it gluten-free makes it really wacky!

3 c gluten-free all-purpose baking flour (I used Bob’s Red Mill)
1 t Xanthan Gum
2 c granulated sugar
1 t salt
2 t baking soda
½ c cocoa powder (I used Dutch processed for a deeper color & chocolate flavor)
¾ c vegetable oil or melted coconut oil
2 t vanilla extract
2 T distilled white vinegar
2 c cold water

Coconut Filling
2 T coconut oil
¾ c coconut milk
1 c granulated sugar
20 large vegan marshmallows
10 oz unsweetened coconut

Coconut Ganache
½ c coconut milk (not light)
8 oz Ghirardelli semi-sweet chocolate chips

Preheat oven to 350. Spray a 9×13 pan with cooking spray and set aside. Sift all dry ingredients together into a large bowl. Make three wells and put the oil in one, the vanilla in another and the vinegar in the last. Pour water over it all and mix until well blended. Pour into prepared pan and bake 30-40 minutes (mine took 40) until a toothpick inserted in center comes out clean. Cool on a wire rack.

Once the cake is cool or mostly cool, prepare the filling. Heat the coconut oil in a saucepan over medium heat until it melts, then add the coconut milk and sugar. Cook over medium heat for 10 minutes, stirring occasionally. Stir in the marshmallows until dissolved. Stir in the coconut and spread over the cake. Allow to cool before preparing the ganache.

Place the chocolate in a heat-proof bowl and set aside. Heat the coconut milk until it bubbles around the edges and steam rises off the surface. Pour over the chocolate and allow to sit for several minutes. Stir until smooth and shiny—this will probably take two minutes. If necessary, place bowl over a small saucepan of simmering water & stir constantly to melt the chocolate completely.

Pour the ganache over the cake and spread to the edges. Allow to set for at least an hour before serving.

43 Comments

Posted in Cake & Frosting, Vegetarian & Vegan and tagged gluten-free, mounds cake, vegan. Bookmark the permalink.

A Healthier (Vegan) McRib Sandwich

Posted on January 10, 2010 by Veronica

Though it tastes almost nothing like the original, this sandwich is healthier and very tasty in it’s own right. And it’s vegan! Always a plus in my book. (I’m not a big fan of meat.)

Morningstar Farms’ Hickory Barbecue Riblets are made from soy & wheat protein, have a meaty texture, and are smothered in yummy hickory barbecue sauce. The wonderful flavor of the sauce combined with the texture of the “riblet” totally tricks my mouth into thinking I’m eating meat while my mind can remain happy that I’m not. I love these things, but I do know people who don’t so go out and buy a package for yourself to see if you will or not. This sandwich is a good excuse to try it!

Sassy Saucy Ribwich
Recipe from Hungry Girl

Ingredients:
1 Morningstar Farms Hickory BBQ Riblet (found in the freezer aisle)
1 Arnold Select/Oroweat Sandwich Thins roll or Pepperidge Farm Deli Flats roll (or alternative below)
3 hamburger dill pickle chips
3 thin slices onion

Directions:
Prepare Riblet according to package directions. Meanwhile, split roll in half and lightly toast.

Stack Riblet, pickles, and onion on the bottom half of the roll. Finish it off with the top half. Now chew!

MAKES 1 SERVING

Serving Size: 1 sandwich
Calories: 335
Fat: 4.5g
Sodium: 1,299mg
Carbs: 60.5g
Fiber: 10.5g
Sugars: 28g
Protein: 22g

POINTS® value 6*

HG Alternative! For a lower-carb swap with less sodium, enjoy this with crispy lettuce leaves in place of a roll, and nix the pickles — that version has 240 calories, 3.5g fat, 815mg sodium, 39.5g carbs, 6.5g fiber, 25.5g sugars, and 19g protein (POINTS® value 4*). Hooray!

3 Comments

Posted in Burgers & Sandwiches, Lighter Fare, Vegetarian & Vegan and tagged healthy, mcrib, morningstar farms barbecue riblet, sandwich, vegan. Bookmark the permalink.

Black Rice Pudding

Posted on August 12, 2009 by Veronica

This stuff is just amazing. I adore it! The coconut milk and sugar makes it a little heavy on the calories, but I justify the splurge by reminding myself that the black rice is chock full of antioxidants, even more than blueberries!

Commonly served for breakfast in parts of Southeast Asia, this dish also makes a great dessert. Chinese black rice, sometimes called forbidden rice, works well, but if you live near a Southeast Asian market you can use this same method with the more traditional Thai black sticky rice.

If you can’t find any kind of black rice, substitute brown rice (not quick-cooking) — it will result in a thicker, light-colored pudding but will still be delicious.

Black Rice Pudding

Printable recipe

1 cup black rice
1/2 teaspoon salt, divided
1/2 cup sugar
1 (13 1/2- to 15-oz) can unsweetened coconut milk, stirred well

Bring rice, 3 cups water, and 1/4 teaspoon salt to a boil in a 3 to 4-quart heavy saucepan, then reduce heat to low and simmer, covered with a tight-fitting lid, 45 minutes (rice will be cooked but still wet). Stir in sugar, a scant 1/4 teaspoon salt, and 1 1/2 cups coconut milk and bring to a boil over high heat, then reduce heat to low and simmer, uncovered, stirring occasionally, until mixture is thick and rice is tender but still slightly chewy, about 30 minutes.

Remove from heat and cool to warm or room temperature, stirring occasionally, at least 30 minutes. Just before serving, stir pudding and divide among 8 bowls. Stir remaining coconut milk and drizzle over pudding.

Recipe source: Gourmet, December 2005

7 Comments

Posted in Asian, Breakfast, Sweets, Vegetarian & Vegan and tagged black rice, Breakfast, dessert, pudding, recipe, vegan. Bookmark the permalink.

Carrot, Dill & White Bean Salad

Posted on July 20, 2009 by Veronica

You don’t have to sacrifice flavor in order to eat healthy. This salad is a wonderful blend of flavors with a nice dose of heart-healthy fat & good-for-you fiber. It is so good I could eat the entire recipe in one sitting, but since I’m on Weight Watchers, I measured out my portion like a good girl and managed to stick to it by eating fresh tomatoes (zero points!) on the side. Next time I’ll serve it on a lettuce leaf or even a bed of lettuce to make it even prettier.

Carrot, Dill & White Bean Salad

adapted from 101 Cookbooks

Dressing
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1/4 teaspoon fine grain salt
1/2 cup finely diced red onion

Salad
1 teaspoon vegetable oil for cooking
2 cups sliced carrots, cut 1/4-inch thick on deep bias
3 cups cooked white beans (I used 1 can Great Northern & 1 can Chickpeas, which equaled 2 3/4 cups)
scant 1/4 cup chopped fresh dill or 1 T dried
2 tablespoons packed brown sugar
1/3 cup sliced almonds, toasted (optional–I omitted to save calories)

Combine the olive oil, lemon juice, salt and onion in a small bowl. Stir and set aside.

In your largest skillet over medium high heat, toss the carrots with the oil. Let them cook in a single layer – they’ll give off a bit of water at first. Keep cooking, tossing gently every three or four minutes until the carrots are deeply browned. All told, about twelve minutes.

Add the beans and dill to the skillet and cook for a few more minutes, or until the beans are heated through.

Place the contents of the skillet in a large mixing bowl, sprinkle with the brown sugar and pour the lemon-olive oil mixture over the top. Toss gently. Let sit for ten minutes. Toss gently once again, taste and adjust with more salt or sugar or lemon juice if needed to balance the flavors. Serve warm or at room temperature and finish by sprinkling with the almonds just before serving.

Serves 6 – 8 as a side.

Veronica’s Notes: I didn’t have fresh dill and was only able to scrounge up 1 1/2 tsp of dried dill–it was still really good but I could tell it would have been even better with more dill so I left the original amount in the recipe. Also, for the few of you actually interested, I calculated that this dish (without the almonds) is 9 points if divided into 4 main-dish servings, and 4 points if divided into 8 side-dish servings.

Soba Noodles in Peanut Sauce

Posted on July 17, 2009 by Veronica

I checked out a cookbook from the library called You Won’t Believe It’s Vegan, by Lacey Sher and Gail Doherty, and I knew as soon as I saw the recipe for the “Soba Noodles in Peanut Sauce” that I had to try it. It seems that all my foodie friends are cooking up Asian fare lately and I don’t want to be the only one left in the dust, even if my past attempts have somewhat disappointing.

Well, I now have ONE successful Asian dish under my belt! I’m so proud, it’s ridiculous!

I asked my friend, Pia, what she would call this type of dish and she said “fusion” b/c the noodles are Japanese, but peanut sauce is usually used in Thai and Vietnamese cooking. Whatever it is, the combo here is delicious! I rounded out the meal with some bright vegetable spring rolls, which was kind of like eating a hand-held salad. How fun is that?!

Soba Noodles in Peanut Sauce
Serves 4
Savory & simple, these soba noodles are tossed in spicy peanut sauce and served with fresh carrots and scallions. Top with snow pea shoots and sesame seeds for a gourmet touch.

8 oz soba noodles
1/2 c Peanut Sauce (recipe follows)
1/4 c matchstick-cut carrots
1/4 c thinly sliced scallions
1 T toasted sesame oil
Pinch of sea salt
Sesame seeds, for garnish
Bean sprouts, for garnish

Fill a 6-quart stock pot with water and bring to a boil. Add the soba noodles to the boiling water and cook for 7 minutes. Drain the noodles into a colander and run under cool water until slightly cool to the touch. Using a medium-size bowl, toss together the noodles, peanut sauce, carrot, scallion, sesame oil, and a pinch of salt. Serve family style or divide into individual servings, garnished with sesame seeds and sprouts.

Peanut Sauce
Yield: 2 cups

1 c peanut butter
3 cloves garlic
3/4 c water
1/4 c plus 1 T tamari
Pinch of cayenne
1 (2.1 oz) package Eden Pickled Ginger with Shiso, with liquid, leaf removed*

Place all ingredients in a blender or food processor and blend well. Will keep for 4-5 days refrigerated.

*Variation: Instead of using pickled ginger, you can add 1 T of finely grated fresh ginger, 2 T of agave syrup, and 1 T of rice vinegar.

Veronica’s Notes: I cheated and used a prepared peanut sauce (House of Tsang Bangkok Padang Peanut Sauce), which was spicy and delicious. This made the recipe super easy and only took 10 minutes to prepare from start to finish. Also, I would imagine that sugar would work fine in place of the agave nectar (in the variation on the peanut sauce) if you don’t have any and don’t want to buy it.