Recently, a co-worker asked me if I had any suggestions for books on Buddhism. As a bibliophile and one who has been interested in Eastern philosophies since college, I was only too happy to oblige and thought I’d briefly share them here. The first recommendation was “anything by Alan Watts.” Watts was instrumental in bringing […]
Articles
Posted on:
A HEARTY FULL-MEAL-DEAL: SWEET POTATO AND BLACKEYED PEA SALAD
I like combining traditional ingredients (Southern USA, in this case) in untraditional ways. This combo makes a delicious, fiber-and-nutrient-rich, colorful salad, which can serve as a hearty side dish or a meal in itself. It’s a wonderful hot-weather dish, of course, but it’s also hearty enough for a winter salad and utilizes staples you might have in your kitchen during cold-weather months. The zingy dressing is practically fat-free, too.
BRYANNA’S SWEET POTATO AND BLACKEYED PEA SALAD
Serves 6
Serves 6
Salad:
3 cups cooked or canned blackeyed peas, drained
1 lb. orange sweet potato, cooked until firm-tender, peeled, and cubed
1 large green bell pepper, seeded and diced
1 medium red or yellow bell pepper, seeded and diced
6 large red radishes, cleaned and sliced
1 cup diced celery
3 green onions, chopped
Dressing:
1/2 cup Oil Substitute for Salad Dressing
2 tablespoons balsamic vinegar
2 tablespoons olive oil
1 tablespoon soy sauce
1 tablespoon dark sesame oil
1 tablespoon agave nectar
1 tablespoon vegan mayonnaise (homemade or commercial)
1 tablespoon coarse-grained mustard
1/2 tablespoon maple syrup
1 clove garlic, crushed
1/4 teaspoon salt
3 cups cooked or canned blackeyed peas, drained
1 lb. orange sweet potato, cooked until firm-tender, peeled, and cubed
1 large green bell pepper, seeded and diced
1 medium red or yellow bell pepper, seeded and diced
6 large red radishes, cleaned and sliced
1 cup diced celery
3 green onions, chopped
Dressing:
1/2 cup Oil Substitute for Salad Dressing
2 tablespoons balsamic vinegar
2 tablespoons olive oil
1 tablespoon soy sauce
1 tablespoon dark sesame oil
1 tablespoon agave nectar
1 tablespoon vegan mayonnaise (homemade or commercial)
1 tablespoon coarse-grained mustard
1/2 tablespoon maple syrup
1 clove garlic, crushed
1/4 teaspoon salt
Whisk, blend or shake all of the Dressing ingredients together. Mix the salad ingredients in a large bowl. Add the dressing (you may not need it all, but add more than you think you need because it soaks up some of the dressing) and stir well. Refrigerate for several hours and serve with crisp mixed greens.
Nutrition Facts
Nutrition (per serving): 304.0 calories; 22{ae720e0b436026f867bfa0c31185c2252a138f27e85f5f152ec5acc1c10a8cc9} calories from fat; 7.7g total fat; 0.0mg cholesterol; 327.1mg sodium; 715.0mg potassium; 51.6g carbohydrates; 10.6g fiber; 10.6g sugar; 9.6g protein, 5.9 points.
Nutrition (per serving): 304.0 calories; 22{ae720e0b436026f867bfa0c31185c2252a138f27e85f5f152ec5acc1c10a8cc9} calories from fat; 7.7g total fat; 0.0mg cholesterol; 327.1mg sodium; 715.0mg potassium; 51.6g carbohydrates; 10.6g fiber; 10.6g sugar; 9.6g protein, 5.9 points.
Enjoy!
The kitchen journal of a vegan food writer…For the 21st
century we need to learn to cook for ourselves again,
and learning to cook vegan can be a bit intimidating.
I’d like to help with that, from my kitchen to yours.
century we need to learn to cook for ourselves again,
and learning to cook vegan can be a bit intimidating.
I’d like to help with that, from my kitchen to yours.
Bryanna Clark Grogan, author of 8 published vegan cookbooks and The Vegan Feast quarterly cooking newsletter. Moderator of the beginners’ vegetarian forum on vegsource.com.
Articles
Posted on:
Gardein Fishless Fillets
Have you tried the new Gardein Fishless Fillets yet? The outside is crispy and the inside is flaky. Just what you would expect in a real fish fillet. I just served them with vegan tartar sauce and fries on the side. These would be excellent as a sandwich. Our local grocery store started carrying Gardein […]
Articles
Posted on:
This Purim, Meet the New Esther, a Savior — for Our Times and Her Species
The Jewish holiday of Purim is about to make its annual appearance, as it has for the last two millenia or so. But this year, it will assume special significance. For Jews who need a quick refresher, and for non-Jewish readers of this blog, here is the story of Purim, CliffsNotes style. A Persian prime […]
Articles
Posted on:
Vegan Irish Soda Bread
Saint Patrick’s Day is just two weeks away, and while I am neither Irish and nor really into holidays that don’t involve getting a day off work, I do savor any excuse to make Irish soda bread. Although this loaf is exactly what I expect when I think of soda bread, the Internet tells me that True, Authentic Irish soda bread would never contain raisins, caraway, or sugar, as these bourgeois items would never have been found in the pockets of the Irish proletariat. To dispel this myth, there’s even a Society for the Preservation of Irish Soda Bread. Yeah, folks have a lot of time on their hands. Look, y’all, I back the IRA as much as the next self-respecting radical, and I sympathize with the fact that all too many recipes get totally bastardized at the hands of American cooks. If you are seeking traditional Irish fare this month, I recommend whipping up some cheap, hearty, and easily veganized colcannon and checking out my recipe for vegan corned beef seitan. But, authentic or not, this version of soda bread is tasty as heck, and I stand by it. Tender and slightly sweet, even the raw dough is delicious. […]