These two recipes were inspired in a burst of creativity after harvesting veggies from our garden. We’ve been harvesting handfuls of beans everyday and the lettuce has been crisp and green. When our neighbor gave us a white radish to try, I figured a salad was definitely in order!
Vegan Caesar Salad
- several bunches of lettuce leaves
- 1 white radish
- 2 Tbsp. slivered almonds
- 3 cloves garlic
- 3 Tbsp. nutritional yeast
- 2 Tbsp. soy sauce
- 3 Tbsp. lemon pepper marinade (or juice of 1/2 a lemon)
- 1 Tbsp. apple cider vinegar (omit if using lemon juice)
- 3 Tbsp. dijon mustard
- 1 tsp. onion powder
- 1/4 c. olive oil
- 1/2 c. croutons (I used some old frozen breadsticks, cut into pieces, tossed in olive oil, and baked at 350°F for 10 minutes)
Tear lettuce and place in a bowl. Cut radish into small slices and toss with lettuce. In a blender, pulse almonds until well processed. Add the rest of the ingredients except the olive oil. Pulse to combine. Stream in olive oil, scrapping the sides of the blender to make sure everything gets incorporated. Toss with salad and add croutons.
Green Beans with Dijon Vinaigrette
- 1/2 lb. green beans, halved
- 1 Tbsp. dijon mustard
- 2 Tbsp. white balsamic vinegar
- 3 Tbsp. olive oil
- slat and pepper
Steam green beans for 15-20 minutes. They should be fairly soft but still have a bit of a bite to them. Add mustard, vinegar, oil, and salt & pepper to a bowl and whisk to combine. Toss with green beans. **This would definitely be good with some toasted, slivered almonds … I just didn’t think of it at the time!
Garden Fresh Beans
Rather than focusing on main dishes associated with backyard cook-outs and picnics, I thought I would highlight one of my absolute favorite side dishes … and a dessert, of course. This potato salad is delicious but what really makes it shine is the Rosemary Vinaigrette dressing. This dressing should seriously be bottled, it’s that good. This particular potato salad is a hit at picnics and potlucks alike and makes for great leftovers. It’s even tastier when you use green beans from your own garden 🙂
Green Bean and New Potato Salad (I think it’s from Southern Living, but I could be wrong …)
- 2 lb. new red potatoes, quartered
- 1 tsp. salt
- 2 qt. water
- 2 Tbsp. salt
- 2 lb. thin fresh green beans, trimmed
- Rosemary Vinaigrette
Bring new potatoes, 1 tsp. salt, and water to cover in a large saucepan; cook 18-20 minutes or until potatoes are tender. Drain and let cool. Bring 2 qt. water and 2 Tbsp. salt to a boil in a large saucepan; add beans. Cook 6 minutes or until crisp-tender; drain. Plunge beans into ice water to stop the cooking process; drain. Combine green beans and potatoes in a large bowl. Pour Rosemary Vinaigrette over green bean mixture, tossing to coat. Cover and chill until ready to serve.
Rosemary Vinaigrette (can be stored in an airtight container in fridge for up to 2 days)
- 1/2 c. while balsamic vinegar
- 1/4 c. agave nectar
- 2 garlic cloves
- 2 Tbsp. chopped fresh rosemary leaves
- 1/4 medium-size red onion
- 1 Tbsp. Dijon mustard
- 1/2 tsp. salt
- Freshly ground black pepper to taste
- 1/2 c. extra virgin olive oil
Process balsamic vinegar and next 7 ingredients in a blender or food processor 15-20 seconds, stopping to scrape down sides. With blender of processor running, gradually add olive oil in a slow, steady stream; process until smooth.
For dessert, you really can’t go wrong with cupcakes! For delicious Strawberry Lemonade Cupcakes, you’ll need access to Vegan Cupcakes Take Over the World. Make the Lemony Vanilla Cupcakes variation on page 36 and the Vegan Fluffy Buttercream Frosting on page 142. Before frosting cupcakes, chop up about 1 cup worth of fresh strawberries. Coat the berries in cornstarch and then gently fold them into the frosting. Also add about 1 Tbsp. lemon zest to the frosting. And there you have it – a new take on a classic vegan cupcake!