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.
Settled my craving for a refreshing salad to go along with the vegan refried bean tacos I made for dinner tonight.
Jicama is a root that’s sweet and crunchy. It kind of has the same starchy texture of a potato. The Spanish brought it over when they colonized the Philippines.
I grew up on this vegetable. I remember eating it during the summers with vinegar. YUM!
For this salad, I cubed jicama, cucumbers, and orange. I added lime juice (from one lime), a pinch of chili powder, a couple of dashes of cayenne pepper, and salt and pepper to taste. I mixed all the ingredients together and chilled it in the fridge for 30 minutes.
My husband and I celebrated our two year anniversary at the Wynn Hotel in Las Vegas. He was researching on hotels that catered to Vegans and found out that Wynn actually has Vegan dining options at all of their restaurants, including their buffet!!!
If you ever in Vegas, I suggest trying out the Terrace Point Cafe. I had their Vegan Egg Salad Sandwich with seasoned fries. It was DELICIOUS! I couldn’t even tell that it wasn’t egg! I definitely need to try making this one!
Refreshing, easy, summer salad.
Toss all the following ingredients together:
Cantaloupe, thinly sliced.
Sliced Raw almonds
1 tsp of Raspberry Vinaigrette salad dressing.
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!
prepared my lunch for tomorrow. one word for you… delicious!
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
2 green onions, finely sliced
a handful (or more) of cherry tomatoes, halved
1 tsb parsely, chopped
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
2 cups of penne whole wheat pasta, cook as directed
french green beans, halved and steamed
1 potato, boil in water then cubed when fully cooked
red pepper, salt and pepper to taste
*toss all of these ingredients together and chill in fridge while preparing sauce.**
1-2cups of basil
3 large cloves garlic
6 tbsp raw pine nuts
3/4 – 1 tsp salt, or to taste
6 tbsp extra virgin olive oil
vegan parmesan cheese 1/4-1/2 cup
1) blend all pesto sauce ingredients together.
2) mix sauce with potatoes, green beans and pasta.
i just put this together for dinner using left over cucumber salad that i ate the night before. this is a great salad to eat that light, yet fullfilling and loaded with nutrients.
1 cucumber sliced, cubed what ever you like.
1/2 cup of japanese rice vinegar
a handful of cherry tomatoes, sliced
1/4 red onion, sliced
1-2cups of cooked quinoa
1/2 cup of chickpeas, drained
salt, pepper and red pepper to taste
fresh parsley for garnish
1) marinate cucumber, tomatoes, onions, salt, pepper and red pepper in vinegar in a large bowl. cover and chill for preferably and hour.
2) in another bowl mix chickpeas and quinoa together. when cucumber mixture has fully marinated, drain vinegar and add the mixture to the quinoa and chickpeas.
this is a basic and versatile grilled portobello mushroom recipe that can be tweaked for any meal.
1-2 portobello mushrooms
ailoli sauce with chopped tomatoes
**see previous blog post for aioli sauce recipe**
1/2 cup soy sauce
3 tbs olive oil
1 tbs garlic salt
1-2 tsp red pepper
3 tsp lemon juice
salt and pepper
** prepare marinade in a shallow bowl.**
1) clean mushroom caps and marinate portobello mushrooms for an hour. i like to place the mushroom cap face up and pour the marinade over it. this way, the marinade soaks in the cap.
2) heat grill on medium heat.
3) when grill is hot, brush with olive oil and grill mushrooms for 5 minutes on each side.
4) slice mushrooms and place over salad mix. top with aioli sauce and chopped tomatoes.
i whipped this salad together to go with a spanish potato soup that my husband made for me. this is a crispy refreshing dish that can be eaten alone or as a side dish.
- 2 pounds thin green beans cut into 2-inch pieces (4 cups)
- 1/4 cup olive oil
- 2 tablespoons sherry vinegar
- 2 teaspoons Dijon mustard
- 1/4 teaspoon salt
- 1/2 pound cherry tomatoes, halved (2 cups)
- Freshly ground black pepper
- 1/4 tsp parsley
In a large saucepan of lightly salted boiling water, cook the green beans uncovered for 7 to 9 minutes or until tender. Drain and rinse in cold water. In a small bowl, whisk together the olive oil, vinegar, mustard, lime juice and salt. Pour the dressing over the green beans and toss well. Fold in the tomatoes and chopped parsley, then add pepper to taste.
To make up to 2 days ahead, prepare and store separately in the refrigerator: green beans, dressing and tomatoes. Combine up to 3 hours before serving.