Un-Potato Salad with Lemon-Dill dressing

The Un-Potato salad with Lemon-Dill Dressing

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Ingredients:
Salad:
1 c. potatoes, preferably small and colorful, steamed
1/2 c. fresh green beans, steamed
1 ear corn, steamed
1-2 small cucumbers, chopped
1-2 green onions, chopped
1 can chickpeas, drained and rinsed
Dressing:
2 lemons, zested
1 tbsp. dijon mustard
1-2 tbsp. fresh dill
1/2 tsp. sugar
2 tbsp. olive oil
salt and pepper, to taste
Directions:
After steaming the veggies very quickly, so they are still crisp, put them in an ice bath to stop the cooking.
Juice the lemons, and wisk them together with the zest, mustard, sugar, dill, salt, pepper, and olive oil to emulsify the dressing.
Combine all the ingredients and toss to coat.
Refrigerate and serve cold. This is best if prepared ahead of time and allowed to chill so the tastes combine.
Serves 4.

Sauteed Broccoli

Sauteed Broccoli

I love this vegetable recipe for broccoli and I use the same method for just about any vegetable that I want to sautee. It's very simple, but delicious vegetable recipe.
Ingredients:
2 cups broccoli, lightly steamed
2 tbsp. olive oil
3 cloves garlic, minced
2 tbsp. pine nuts
1/4 tsp red pepper flakes
1/4 tsp salt
Directions:
Bring a large saucepan to medium heat. Let it warm for a minute or two and then add the oil. Here's a little trick with the garlic-- put it in the pan and mash it into the oil with the back of a fork. I like to mash it thoroughly and let the oil soak up the garlic flavor. If you are short on time just throw it in and let it cook for a minute. Then add the pepper flakes and cook for another minute, but don't let the garlic turn brown because it will get bitter. Add the pine nuts, broccoli, and salt, and cook until the broccoli is warmed and the pine nuts are lightly toasted.
Serves 4.
Variations:
Any vegetable can be added here in place of the broccoli. Also, you can try the same thing with different nuts. Almonds are great with this dish, but others are great as well.

Roasted Vegetables

Roasted Vegetables

Ingredients:
2 beets per person
2 carrots per person
1 small sweet potato per person
2 tbsp. olive oil (or more if you have a large family)
1 tsp. salt
freshly ground black pepper
Directions:
Preheat oven to 400°F
Wash vegetables and scrape any offending lumps or hard skin off. We eat the vegetable skin, but you might like to peel it with a vegetable peeler, or remove the peel once they are finished cooking.
Cut the vegetables into small pieces-- the smaller, the faster they cook.
Put the vegetables onto a baking sheet and coat with olive oil, salt, and pepper. Stir to coat (I like to use my hands to make sure everything is covered.)
Put the pan in the oven and cook for about 20 minutes, testing with a fork for tenderness.
It's that easy. Even someone who doesn't cook can roast vegetables. And, it's truly delicious. Served with a side of whole grains and beans, you have a complete healthy vegan meal. You can put any solid vegetables that you like into this recipe, such as peppers, potatoes, zucchini, etc.
Serves 2-4.

broiled Eggplant Japonaise

Broiled Eggplant Japonaise

Ingredients:
3 tbsp. canola oil
1 lb. eggplant
1 clove garlic, minced
1 1/2 tbsp. soy sauce
1 tsp. sugar
1/4 tsp. tabasco sauce
Salt
Directions:
Preheat the broiler.
Slice the eggplants into 1/2 inch strips.
Cover a baking sheet with aluminum foil and pour 2 tablespoons of the oil on top. Mix the eggplant with the oil and sprinkle with salt. Place in the broiler. Cook for 4-5 minutes per side, or until eggplant is nice and soft.
Mix together the minced garlic, soy sauce, sugar, and tabasco sauce.
Toss the eggplant in a large bowl, and dose with the sauce. It tastes good warm, but also surprisingly well at room temperature.
Serves 4.