I had this dish a few months ago at one of my favorite Spanish Restaurants in San Francisco, Esperpento. It was delicious!!! Crisp, citrusy, and refreshing! I had to try and make it when I got home!
Here is my version of of their dish!
Can of white beans
Chopped Red Onion
Salt & Pepper
Directions: Drain and rinse the canned beans. Place in a large bowl along with the other vegetables and olives. Mix in 3-4 tbs of olive oil, 3-4 tbs of olive oil, 5- 6 dashes of paprika, and add salt & pepper to taste. Chill and marinate for a couple of hours.
When I realized that it was past 730 pm this evening I realized that I haven’t eaten dinner yet so I put this dish together with what I already had in about 20 minutes. It’s simple and fulfilling.
All I did was saute Chickpeas in minced garlic, chopped purple onions and olive oil until the chickpeas were crisp. I added a bit of salt and pepper to taste. While the chickpeas were sauteing, I sliced up some beats, placed them on a pan and drizzled olive oil, balsamic vinegar, and added salt and pepper. I broiled the beets for about 3-5 minutes. When the chickpeas seem cooked and crisp, I added juice from two lemons. I then plated the beets and topped them off with the chickpeas. The dish needed more color and I wanted to add chopped parsley but I didn’t have any. Instead, I garnished the dish with green onions. It was still pretty delicious! Happy eating!
Easy salad that you can to make in less than 10 minutes. Cool, crunchy and refreshing.
Black eyed peas, cooked
Raw white sweet corn
Sweet sugar snap peas
Purple onion, minced
Oil and vinegar
Salt and pepper
Directions- Mix all the veges together in a large bowl. Lightly season with salt and pepper and dress the salad with even parts of oil and vinegar (I used about 1/8 cup equal parts of oil and vinegar). Toss salad and chill in refrigerator until it is ready to serve. Enjoy!
here’s one of my quick and dirty trader joe’s recipes. so easy you’ll want to add this to your busy week night dinners
trader joes vegan refried beans
whole wheat flour tortilla
trader joes guacamole hummus
taco seasoning, 2-3 tsps ( i eyeball it. I basically just use enough to season the beans)
shredded vegan cheese
water 2-3 tbs
canola oil to fry tortilla
1) cook refried beans on medium heat. add water and taco season to mix. constantly stir until beans are heated through.
2) in another pan, heat oil on medium high heat. when oil is ready, fry up tortilla. it will only take a minute or less to cook each side.
3) on the tostada, add the beans, salsa, lettuce and shredded cheese. enjoy.
protein and veges… yuummmmm! ever since i made the brown rice and kidney bean dish (see previous post), i’ve been all about cooking up brown rice and veges in my rice cooker. it’s so easy!!! i love it!!!
i just whipped this recipe up off the bat. here’s a brown rice dish that i put a japanese spin on.
ingredients 1 1/2 cups of uncooked brown rice 1/2-3/4 cup of cooked edamame beans 5 cremini mushrooms, sliced vege bouillon, 1/2 cube japanese rice seasoning
directions 1) cook rice according to directions. add vege bouillon. 2) 10 minutes after rice has started cooking, stir in edamame beans and mushrooms.
ingredients for japanese steamed spinach 1 cup of water 1/2 cup of soy sauce 2 tbs of sugar in the raw 1-2 cups of spinach
directions 1) boil water, soy sauce and sugar. 2) add spinach and cook until spinach is wilted. 3) remove from heat
** plate brown rice mixture. top with spinach and garnish with japanese ricve seasoning. i added some of the spinach soy sauce mixture to the rice for a bit of flavor.**
prepared my lunch for tomorrow. one word for you… delicious!
ingredients: 1/2 cup of uncooked brown rice 1/2 cup of kidney beans, drained and rinsed 2 cups of vege broth 1 tbs of olive oil 2 garlic cloves, finely chopped 1 fresh lime, juiced tbs plain vinegar 2 tsp dijon mustard 1/2 tsp salt black pepper 2 green onions, finely sliced a handful (or more) of cherry tomatoes, halved 1 tsb parsely, chopped
directions: 1) cook brown rice and kidney beans in vegetable stock. let completely cool when finished 2) in a separate bowl, whisk the olive oil, garlic, lime juice, red wine vinegar, mustard, salt and pepper. 3) when rice is completely cooled add tomatoes, onions, and parsley. toss in dressing (to your tasting)and serve chilled (i personally like it warm!).
** this recipe was adapted from the eat clean cook book**
note- i personally set aside half of the rice and bean mixture to make a different meal later this week as well as some of the dressing to use for a salad dish later this week
a couple of weeks ago i tried chard greens for the first time at a restaurant in the city. it was sauteed and tasted similar to spinach. i loved it! here’s my take on that dish along with an easy black bean and rice dish.
ingredients for chard greens: 12 oz sliced chard greens 5 cloves of minced garlic 1 tbs olive oil 1 tsp of vegan butter salt and pepper to taste
directions: 1) heat olive oil and butter in pan on medium heat. 2) when butter is melted, add minced garlic. constantly mix to avoid burning. cook for about 3-4 minutes to flavor the oil. 3) add chard greens and saute until greens have welted.
ingredients for black beans: 15 oz of canned black beans 1/2 cup of chopped green peppers 1/2 cup of cherry tomatoes, halved 1/2 of a red onion, chopped 1 tbs of red wine vinegar 5 cloves of minced garlic 1 tsp cumin powder 1/2 tsp oregano 2-3 tbs olive oil
directions: 1) on medium heat, saute onions and garlic. 2) add tomatoes and cook for about 2 minutes. 3) add beans along with liquid. once liquid comes to a slight boil, add seasoning and constantly stir. simmer on low for about 20-30 minutes. 4) lastly add red wine vinegar and season with salt and pepper.