Category Archives: Side Dishes

May 10 2013
113 Comments
Herbs, Lunch, Side Dishes, Virtual Vegan Potluck

Virtual Vegan Potluck 3.0: Sweet Potato Fries with Parsley, Garlic and Lemon Zest

Sweet Potato FriesFor the past two Potlucks, I went fairly elaborate. For Potluck numero uno I made Sage & Rosemary Dinner Rolls with Roasted Garlic Coconut Butter. For Potluck number two, I created Maple Creme & Mocha Spice Cake Trifle with Fresh Blueberries. Just reading those long recipe titles wears me out. Though the title of this recipe is long, the preparation of the dish is not.

Which brings us to sweet potatoes. And garlic and parsley and lemon. Just look at those bright orange babies dotted with flecks of fresh green, dabs of garlic and zingy lemon – all glistening with one of my current favorite muses: coconut oil. I go easy on the oil in my household, but for a party like this one, I had to make an exception.  I hope you enjoy it!

Thank you very much to all of the enthusiastic participants of this, the first Potluck of 2013.  It amazes me every time that someone signs on!  Thanks to my Potluck besties, Somer, Jason and Lidia for helping plan and execute this shindig and keeping me sane in the days leading up to the Potluck.  And thanks to all of you who are taking time out of your Saturday to enjoy the beautiful plant-based and cruelty-free dishes being shared. Munch on!

Sweet Potato Fries with Parsley, Garlic and Lemon Zest
Serves 2

1 very large sweet potato, peeled and cut into fry-shape
1/2 tbsp. virgin coconut oil
1 clove garlic, minced
1/4 cup parsley, chopped
zest of 1 lemon

Sweet Potato Fries IngredientsPreheat oven to 425F and line a small baking sheet with parchment paper.

Spread sweet potato slices onto pan in a single layer and bake for about 15 minutes. Turn slices and continue to bake until they are soft and beginning to brown.

While the sweet potato bakes, put the coconut oil in a deep skillet and add the garlic. Just before the fries are done, gently sauté the garlic in the oil until fragrant. Add the fries and stir, coating them with the oil and garlic. Remove pan from the heat and stir in the parsley and lemon zest. Serve immediately.

plateoffriesaerial

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May 08 2012
44 Comments
Raw, Salads, Side Dishes

Buckwheat Noodles with Spicy Almond Sauce

Bowl of Noodles

All you big-hearted bloggers totally embraced the idea of adding Jason to the Potluck roster and since SO many of you also said – the more the merrier!  – I added Lindsay of Lindsay is Vegan as well!  Please welcome Lindsay into the fold.  Unfortunately, Tiffany at Live. Learn. Love. Eat. has had to back out.  I’m really bummed about this because I know she would have contributed something really delicious and I adore her blog.  But all of us wrestle with time issues and family/work/other obligations so I totally understand.  I hope Tiffany will join us for the next one.  So: again, make sure you keep an eye on that participant list (I’ve updated it on the VVP Page and it’s right at the top now) and make sure you’ve got your links updated.  Thanks to all of you for commenting and for welcoming Jason.

From peanut butter yesterday to almond butter today.  This is one of those classic recipes where you can mix it up – throw in whatever goodies you have on hand in the refrigerator – and have yourself a feast.  I find pasta dishes to be especially satisfying and buckwheat noodles are one of my favorite kinds of pasta.  The almond sauce is creamy and tangy and mixes perfectly with the unique, nutty flavor of the buckwheat.  Make the sauce and prep the veggies ahead of time so all you have to is boil the noodles and ladle into bowls.  Substitute peanut butter if you don’t have almond butter.

Buckwheat Noodles with Spicy Almond Sauce
Serves 4-6

Sauce:
4 tbsp. almond butter
1 tbsp. white miso
1/4 cup vegetable broth
1/4 cup rice wine vinegar
1/4 tsp. garlic chile sauce
juice of 1 lime
2 tbsp. soy sauce
2 tsp. agave nectar
1 tbsp. fresh ginger, microplaned or finely minced
3 cloves garlic
pinch of ground black pepper

Noodles:
A big handful of cooked buckwheat noodles
2 cups asparagus, cut into 1″ pieces, lightly steamed or raw
2 cups snow peas, lightly steamed or raw
1/4 cup red onion, chopped
1 cup grated carrots
1 zucchini, grated
1/2 cucumber, seeded and chopped
fresh cilantro
fresh mint
chopped, roasted peanuts
tomato chunks

Place all of the sauce ingredients in a blender and puree until smooth.  If desired, thin out with more vegetable broth or water.

Combine sauce with noodles and veggies and top with cilantro, mint, roasted peanuts and tomato chunks, if desired.

Almond Sauce

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Apr 04 2012
55 Comments
Salads, Sandwiches, Side Dishes, Tofu

Tofu Salad Sandwiches with Roasted Bell Pepper & Olive Salad

Tofu Salad SangiesSomewhere and at some time I vowed never to include a tofu salad recipe on my blog.  I lied.  Actually, it’s more accurate to say that at the time that I said that, I couldn’t foresee wanting to include a tofu salad recipe.  Tofu salad.  Blah.  After all, one of my favorite all-time sandwiches was egg salad.  Specifically my mom’s egg salad which had the exact right ration of creaminess to tanginess (and, incidentally, we were a Hellman’s household as opposed to a Miracle Whip household).  How could I expect to replicate that with tofu?  But, times have changed.  After conquering scrambled tofu, it seemed right to explore tofu salad.  Mom’s recipe was the inspiration.

Tofu Salad Sandwiches
Serves 4

Tofu Salad IngredientsTofu Salad:
14 oz. package firm or extra firm tofu, drained and pressed
1/2 cup Vegenaise
1/4 tsp. dried dill
2 tsp. Dijon mustard
2 tbsp. red onion, chopped
1 tbsp. sweet pickle relish
2 stalks celery, chopped
1/4 cup green olives, chopped
2 tbsp. pepperoncini, chopped
pinch turmeric
pinch garlic powder
salt and pepper, to taste

4 Whole Wheat Pita Breads
lettuce, tomato, sprouts, avocado…the works

Slice the tofu block in half.  For one half cut into 1/4″ slices lengthwise, then into 1/4″ pieces width-wise – so you have small cubes.  Put the cubes in a large mixing bowl.  Now, crumble the other half of the tofu block into the bowl.  Add the remaining ingredients and stir gently to combine.

When ready to serve, slice the pitas in half and lay in with the tofu salad and toppings.  Serve alongside a big scoop of Roasted Bell Pepper & Olive Salad.

Roasted Bell Pepper & Olive Salad
1 red bell pepper, seeded and sliced
1 yellow bell pepper, seeded and sliced
1 onion, thinly sliced
2 garlic cloves, sliced
1/4 cup vegetable broth
1-2 tbsp. Bragg Liquid Aminos
ground black pepper, to taste
1/4 cup Kalamata olives, sliced
1-2 tbsp. parsley, chopped
salt and black pepper to taste

Preheat the oven to 425F.  In a medium-sized baking dish, combine the vegetable broth, pepper and Liquid Aminos.  Add the bell peppers, onion and garlic and stir.  Bake in the oven, stirring frequently, until peppers and onions are tender.  Add more vegetable broth and Liquid Aminos as needed – you want this to be a little bit juicy.

Remove pan from the oven and stir in the olives and parsley.  I like to serve this at room temperature.

Bell Pepper & Olive Salad

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Dec 22 2011
1 Comment
Side Dishes, Vegetables

Slow-Cooker (Un)Refried Beans

Refried Beans in BowlA good friend of mine shared the link to this easy recipe for “refried” beans prepared in a crock-pot and it was so good, I had to further spread the word.  After 6-8 hours, the ingredients meld together to form a creamy, savory low-fat concoction (no lard or added fat/oil) that is blissfully happy next to or stuffed into vegetable burritos, on top of whole grain tortilla chips or under brown rice.  Sprinkle on some chopped cilantro and diced tomatoes for extra goodness.  My tweaks were to add a can of diced green chiles, a splash of Bragg Liquid Aminos, coriander, chile powder and vegetable broth.

The photo at the bottom is one way to serve these beans: brown rice, diced red onion, cherry tomatoes, broccoli slaw and chopped cilantro.

Slow-Cooker (Un)Refried Beans
Serves 6

1 large onion, chopped
Pinto Beans & Black Beans2 cups dried pinto beans, rinsed
1 cup dried black beans, rinsed
1 7 oz. can diced green chiles
4 garlic cloves, minced
1 tsp. salt
1 tbsp. Bragg Liquid Aminos
1 tsp. ground black pepper
1/2 tsp. cumin
1/4 tsp. coriander
1/4 tsp. chile powder
4 cups vegetable broth
5 cups water

Combine all ingredients in a slow-cooker.  Cook on high for 6-8 hours, adding more water or broth as necessary.

Once beans are tender, strain off some of the liquid (reserving it) and mash the beans to the desired consistency – adding reserved bean broth as needed.  Serve.

(Here’s the original recipe.)

Rice and Beans in Green Bowl

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Nov 25 2011
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Quick & Easy, Side Dishes

Miso-Braised Butternut Squash

Butternut Squash, Miso, Ginger, Garlic, Coconut MilkI’m not one for complicated side dishes.  Most nights it’s enough to have the main course, a simple salad or steamed vegetables and some fresh-baked bread.  Every once in a while I get it together enough in the kitchen to produce a more elaborate accompaniment.  This is one such dish.  It has only a few flavor-packed ingredients and it cooks very quickly – easy to do while putting the finishing touches on the main course.  The flavor is rich and complex, belying the easy preparation.  This goes well with a curry or an Asian-style meal – and the leftovers taste fantastic ladled over brown rice.

Butternut Squash in Blue BowlMiso-Braised Butternut Squash
Serves 4

1 lb. butternut squash, peeled and cut into bite-sized chunks (about 2 cups)
1 cup vegetable broth
1/2 cup light coconut milk
1/4 cup white miso
1 tbsp. grated fresh ginger
3 cloves garlic, minced

Place squash in a large skillet.

Whisk together broth, coconut milk, miso, ginger and garlic in a bowl.  Pour over squash and bring to a boil.  Reduce heat to medium-low, cover, and cook for 10-15 minutes, or until squash is tender.  Liquid should be thick and creamy.

(I believe this recipe comes straight-up from Vegetarian Times.  But I could be wrong…)

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