Sunday, April 24, 2011
I LOVE this recipe! It is super simple and surprisingly hearty. I saw the idea for this in a book put out by PETA. The book was geared towards college aged vegans with little time and few resources.
I tweaked it a bit to suit my tastes and added a special ingredient that I use to add to real chicken salad…way back when I ate that.
This recipe is VERY loose…no real measurements. I make it to ‘feel”.
Chi Chi Chickenless Salad
1 can of Garbanzo Beans (AKA: Chi Chi beans, Chick Peas, etc…) rinsed and drained
1 or 2 small handfuls of celery, finely chopped
1 – 2 small red apples, finely chopped
Veganaise to taste/texture preference
Sea salt and pepper to taste
With a fork, slightly mash the Garbanzo beans in a medium sized bowl. Add the Veganaise, a teaspoon at a time, until it reaches your desired consistency. Sprinkle some lemon juice and then toss in celery and apples. Add sea salt and pepper to taste.
That’s it! So easy.
I like to just eat it with a fork but you could stuff a pita with it too…
HANDS DOWN…our new favorite veggie burgers!
Awesome texture - no more mushy, crumbly mess
Great flavor – delish on its own "as-is" or can be transformed by any other ingredients
Versatile – leave it whole on a bun, cut into strips for a stir fry or chop into cubes for a shish-kabob
Ideal any time of day – it can taste like a breakfast sandwich, afternoon grilled burger or hearty dinner entrée
You can find these winners in the frozen foods isle.
Click Here to go to the Helen's Kitchen Website
So, we were having veggie burgers the other night and I felt like having something creamy and herb-like on top of mine. After doing a quick recipe search online, I created this super simple spread. It hit the spot…and worked as a yummy dip for our fries too!
I put the remainder (covered) in the fridge and it became even more flavorful the next day
Versatile Vegan Creamy Herb Topping
½ Cup Softened Vegan Cream Cheese
½ Cup Vegan Sour Cream
1 Teaspoon Lemon Juice
½ Teaspoon Onion Powder
¼ - ½ Teaspoon dried Dill
Sea Salt to taste
Combine first 6 ingredients in a bowl and then add sea salt to taste.
You could really add any herbs that you like…it is a nice blank canvas.
Sunday, April 3, 2011
I really, really love artichokes and I was looking for a new option for dipping the perfectly steamed petals into. I sometimes like an Italian type dressing or melted (vegan) "butter" but this time I was craving something creamy.
I was visiting my parents in California and had purchased a yummy new Miso Ginger salad dressing. I decided to mix a bit of that into a small bowl of Vegenaise... Voila! A smooth, creamy, tangy dip that didn't overpower, but actually complemented the buttery flavor of the steamed artichoke. I didn't really measure...just did it to taste.
Since creating this concoction, I have gone on to use it as a topping for veggie burgers, a spread on sandwiches or wraps and as a creamy salad dressing...mmmmmm.
I preferred this exact combination of these brands and specific flavors but you could switch it up...try other favorite brands or ingredients ...let me know what YOU discover!