Favorite Bean Salad

This is fast and simple! 

 

I often use canned beans, but you can soak your favorite dried beans overnight, drain, and then cook in water accordingly. (Certain beans require longer cooking times.) Chill beans in refrigerator until ready to assemble salad.

 

 

Ingredients:

 

4 - 15oz cans your favorite beans in whatever combination you prefer (we like kidney, pinto, green, black or garbanzos)
¼ Cup umeboshi vinegar

½ Cup cold pressed, extra virgin olive oil2-3 Tbls. agave nectar
¼ tsp. garlic powder OR 1 clove garlic, finely chopped (Optional)
1 green onion, chopped (Optional)

Whisk together vinegar, oil, agave and garlic. Stir in onion and beans. For best flavor, allow to marinate in refrigerator for at least 30 minutes.

 

Makes approximately 8 servings.

Creamy Mashed Potatoes (Fat free and Dairy free)

These potatoes are a favorite with my kids!

 
1. Peel and cube 10-12 medium sized potatoes (Russets or Yukon Golds work well for mashing).
2. Place in large pot and cover with filtered water.
3. Bring to a boil and cook for about 10 minutes, until potatoes are tender.



4. Drain and reserve several cups of hot potato water. (The trick to achieving a creamy texture is in the hot liquid)
5. With an electric mixer, whip the potatoes until there are no more lumps.

6. Add sea salt to taste.*  Mix well.

7. Add hot potato water a little at a time, mixing until potatoes are light and fluffy.

 

 

If you like, sprinkle with parsley or dill weed (fresh or dried).

Serve right away and enjoy!

 

Note* For a tasty variation, add ½ tsp. garlic granules when adding the salt.

These go well with our Best Baked Chicken!

Creamy Cucumber Salad

I prefer English cucumbers for this recipe because they are virtually seedless.

Cucumber seeds tend to be bitter, so if you use regular cucumbers in this salad, seed them.

 

Ingredients:

2 English cucumbers

1 large scallion with tops or 1 small red or white onion

3/4 cup Vegenaise

1/4 cup Ume Plum Vinegar

2 Tbls. Dash O' Dill or dill weed 

1 tsp. granulated garlic

1/8 tsp. cracked black pepper

 

Directions:
1. Slice the cucumbers into thin, round pieces and dice the onion.  Toss together in a small serving bowl.

2. In a separate bowl, whisk together the rest of the ingredients to make a dressing.3. Pour over the cucumbers and onions and toss together.  Place in the refrigerator for at least 30 minuets to let the flavors marinate.  

Serve chilled, alone or over a bed of salad greens!

How to Cook Quinoa

Don't let the funny name fool you; quinoa is as simple to cook as rice. People have been enjoying this light and tender grain for thousands of years. It was the staple food for the ancient Incas and has long been believed to have great medicinal properties.

 

It's now readily available in bulk through your favorite co-op and even pre-rinsed and packaged at many major grocers.

 

1 Cup rinsed quinoa

2 Cups water

Dash of salt

 

Step 1. Prepping:

 

If you're using pre-rinsed grain skip to step 2

 

When using bulk quinoa you'll need to pre-rinse your 1 Cup of grain. Place it in a mesh strainer and run under cold water for 1 to 2 minutes to remove any left over saponin* coating.

 

 

Step 2. How to Cook:

 

Place your clean grain in a medium saucepan with 2 cups of water and a dash of salt. Cover and bring to a boil. When the grain begins to boil, reduce the heat to a simmer and continue to cook until the water has been absorbed (about 10-15 minutes.)

 

 

 

*Saponin is a coating that protects the quinoa grain as it grows. This coating is removed before the grain is sold to the public but it's important to rinse it yourself as well.

 

We rinse all of our bulk grains and beans to ensure any leftover dirt or grit is removed.

Carrot Soufflé

Carrot Soufflé


Ingredients:

2 lbs carrots, cooked till tender, drained and pureed in a blender or food processor
¼ tsp. salt

1 tsp. vanilla

2 egg yolks

1 Tbl. Brown sugar, agave nectar or honey


Directions:

1. Mix the ingredients together

 

2. Whip the egg whites into stiff peaks

 

3. Fold egg whites into carrot mixture

 

4. Pour into a greased, 8-cup oven safe baking dish, or 4 greased, 2-cup ramicans.

 

5. Bake for 20-30 minutes in a 350 degree oven.

Breaded Zucchini

Breaded Zucchini

This is a fast and tasty summertime side!

Small zucchini are more tender, but larger zucchini will work fine too.

You'll need:

 

Zucchini squash (A medium sized squash will usually make about 3 servings)

 

Flour or bread crumbs for breading, about 1 cup per squash (If you're making this gluten free, white or brown rice flour or rice bread works well)

 

Sea salt to taste

 

Ground black pepper to taste (optional)

 

Dry basil, parsley, oregano or pizza seasoning

Olive oil

 

 

Instructions:

Peel zucchini and slice into rounds, about ¼-inch thick.  Place flour in a plastic zipper bag or in a shallow bowl.

 

Heat pan (a cast iron skillet works great for this) over medium heat.  Drizzle lightly with oil.

 

Dip zucchini slices in flour.  Make sure they are well coated, and shake off any excess flour before placing in pan.

 

Place in single layer in skillet.  Sprinkle salt and pepper to taste, over zucchini.  Allow to brown lightly before turning over each slice.  Zucchini is done when desired crispness is reached.  May need to add more oil or salt.  May need to turn down heat during cooking process.