Tag Archives: salad

Garden Inspirations

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.

Caesar Salad

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


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Never Buy Hamburger Buns Again!

Part I: Burgers!

To me, summertime equals firing up the grill, a nice cold summer beer (your favorite lager mixed with lemonade – a delicious invention by my twin sister), and eating on the patio. When most people decide to grill out, they turn to burgers or hot dogs; vegans are no exception. I was recently in the mood for a veggie burger and decided to use chickpeas as the base. After searching around on the Internet, I remembered a recipe recently posted on one of my favorite blogs, (never home) maker. I stuck with the recipe, found here, except for the fact that I used a jalapeno pepper instead of a green chili pepper (in my mind, they’re all the same = hot!). I ended up making about 8 smaller burgers. Due to lack of charcoal I did bake these, but I’m sure they’d be equally good grilled up outside.

I served the burgers with French Potato Salad and a summer beer. I was excited to find a recipe for potato salad that didn’t call for vegan mayo (which I love, but can’t find anywhere in my town). The recipe was okay, but could probably use some tweaking – including cutting down on the oil to maybe 1/4 cup.

Part II: Homemade Hamburger Buns!

I’m not a big fan of those dry, crumbly hamburger buns you buy in eight-packs at the store. They’re pretty tasteless and you always have some left over. I love homemade bread and we would usually buy delicious little buns from a local grocery store. Unfortunately, they recently closed down and I’ve been hunting for the perfect burger bun ever since. But then I decided to try making my own … which was the best idea I’ve had in a long time! This recipe was so easy and quick to prepare and left the kitchen smelling amazing. I was very happy with how they turned out; Will thought they were a little heavy. I may need to adjust the amount of kneading when I make these again. The recipe can be found here. To veganize these buns, I used a flax “egg”. To equal one egg, just beat (with a wire whisk) 3 Tbsp. water into 2 1/2 Tbsp. ground flax seed. The mixture will get really gelatinous and makes for an excellent egg replacer in baked goods (plus, you know, omega 3 fatty acids and all those healthy benefits).


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