La Dolce Vegan!. Sarah Kramer

Скачать книгу

rel="nofollow" href="#fb3_img_img_20299138-aa17-5633-ac11-83d49e82d1af.jpg" alt="u4"/> tsp salt

      

tsp black pepper

       1 tsp sugar

       Salad:

       1 19-oz (540-ml) can black beans, drained and rinsed

       1 19-oz (540-ml) can lentils, drained and rinsed

      

cups frozen corn niblets, thawed

       1 small red onion, minced

       1 small red bell pepper, chopped

      

cup fresh cilantro, minced

      To prepare dressing: In a jar or dressing bottle, combine all ingredients. Cap and shake well before using. To prepare salad: In a large bowl, combine salad ingredients and dressing and toss together well. Refrigerate for at least 1 hour before serving. Makes 4-6 servings. Dressing makes approx.

cup.

      WOLFFIE’S FIESTA MACARONI BEAN SALAD

      This is one of those recipes that I didn’t want to cut down to make only two servings, to avoid having half a can of beans left over. It’s the perfect recipe to take to a potluck, enjoy for lunch, and serve as leftovers. It’s just wicked!

       3 cups elbow macaroni pasta, uncooked

       Dressing:

      

cups vegan “mayonnaise”

       2 tbsp fresh parsley, minced

       1 tbsp red wine vinegar

       1 tbsp sugar

       1 tsp dried basil

      

tsp celery seed

      

tsp paprika

      

tsp salt

      

tsp ground black pepper

      

tsp garlic powder

       Salad:

       1 large carrot, grated

       1 small green bell pepper, chopped

       1 small red onion, minced

      

cup sweet pickle relish

       1 19-oz (540-ml) can kidney beans, drained and rinsed

      In a large pot of salted water, boil the pasta. While pasta is cooking, prepare the salad ingredients and place into a medium bowl. To prepare dressing: In a jar or dressing bottle, combine all ingredients. Cap and shake well before using. Set aside. To prepare salad: Once pasta is done, drain and rinse pasta under cold water until cooled. Shake off excess water and add to salad bowl. Toss ingredients with dressing and refrigerate for at least 1 hour before serving. Makes 2 large or 4 small servings. Dressing makes approx. 1 cup.

      ADAM’S BLACK BEAN & CORN SALAD

      Hey Sarah, how’s it going? I wanted to give you a recipe that my mom makes that’s really simple. You had a more complicated version in one of your other cookbooks . . . but this one is so easy and it rules, so try it out! – Adam, Highland, IN

       1 19-oz (540-ml) can black beans, drained and rinsed

       1 12-oz (341-ml) can corn niblets, drained

      

cup lime juice or juice of one lime

      

cup oil (e.g. olive, flax, hemp)

      

small red onion, minced

       2 - 3 green onions, minced

      

cup cilantro, minced

      1

tsp ground cumin

       1 large tomato, chopped

      

tsp salt

      

tsp ground black pepper

      In a large bowl, combine all ingredients and refrigerate for at least 1 hour before serving. Makes 4-6 servings.

      QUINOA BLACK BEAN SALAD

      Quinoa cooks in about the same amount of time and manner as white basmati rice (approximately 15 minutes) and like rice, it needs to be washed and rinsed before cooking. Quinoa is very high in protein and when combined with black beans make a perfect protein. Ooh la la.

       Dressing:

       1 tbsp olive oil

       2 tbsp oil (e.g. flax, hemp, grapeseed)

       2 tbsp balsamic vinegar

      

Скачать книгу