Avocado and Chickpea Salad

Avocado and Chickpea Salad

makes 4-6 servings

2 15oz Cans of chickpeas, drained and rinsed

2 Avocados, peeled and pit removed

2 Tablespoons lime juice

1/2 Onion

Fresh cilantro to taste

1 teaspoon taco seasoning

2 teaspoons guacamole seasoning

1 teaspoon Cholula sauce

1/2 teaspoon salt

Place all ingredients in a food processor and process to desired consistency.  Use as a sandwich filling topped with spinach leaves in a bun.  This is a great recipe for those warm days when you don't feel like heating up your house with the oven.

White Bean Pesto

picture from www.fiddlersgreenfarm.com

White Bean Pesto

1 15oz Can Great Northern beans, drained and rinsed

4 Cloves garlic, minced

5 Sprigs fresh parsley

5 Sprigs fresh dill

2 Tablespoons lemon juice

Pepper to taste

1 Tablespoon Italian seasoning

Place all ingredients in a food processor and process until desired consistency is reached.  This can be used as a sandwich filling, a sandwich spread in place of mayonnaise or Veganaise, or as a dip for veggies or pita chips.

Brad's Monster Tofurky Sandwich

One weekend while I was out picking up my Bountiful Basket, Brad was at home making himself lunch and this is what he came up with.  He was so proud of it that he sent me a picture so I could blog it.  I'm glad he sent me this because I definitely need to start blogging again.  I am finally back from my blogging break!

Anyways, it looked really good!  I'm not sure anyone could actually take a bite out of this without looking like a fool or having it fall apart, but I'm sure it tastes great either way!

Brad's Monster Tofurky Sandwich

2 thick slices homemade bread

1 stack Tofurky (not sure how many slices he used)

1 tomato, sliced

1 avocado, sliced

sliced onions

Vegenaise

Hot mustard

Spread Vegenaise and mustard on slices of bread and pile the remaining ingredients in between.  Open wide!

Crock Pot Scalloped Potatoes

Tonight I made crock pot scalloped potatoes, Boca "chicken" patties on homemade whole wheat buns, and spring mix salad with mushrooms, black olives, and onions.  The scalloped potatoes were modeled after what I saw my sister-in-law make for Christmas dinner.  I'm not sure of the exact ingredients she used, but it looked good, so I "veganized" it!  They turned out great!

Crock pot Scalloped Potatoes

Serves 6-8

4 Large potatoes, sliced about 1/4 inch thick

1 Onion, sliced

3 Cloves garlic, minced

Cracked pepper

8 oz Tofutti Better Than Sour Cream

8 oz Tofutti Better Than Cream Cheese

Several tablespoons vegan margarine

Lots of chives

Dill weed

1 Cup vegetable broth

1 Cup Daiya shredded pepper jack cheese

Spray crock pot with non-stick spray.  Place potatoes, onions, and garlic in crock pot.  Place a couple tablespoons of margarine on potatoes.  In separate bowl, combine pepper, sour cream, cream cheese, chives, and dill weed.  Pour cream cheese mixture and vegetable broth over potatoes.  Add a couple more tablespoons of margarine on top.  Add cheese about 30-60 minutes before serving.  Cook on high about 3 hours, or until potatoes reach desired tenderness.  Cooking times/temps can be adjusted.  I stirred my potatoes occasionally and adjusted the temperature several times. 

California Sandwich

I "Veganized" this recipe for California sandwiches on my homemade bread and served with a fruit salad.  It was so tasty, and a bit summery.  It must be all this warm, sunny weather we've been enjoying that has inspired me to make these summery dishes in January!

California Sandwiches

Serves 4+

1/2 Cup Veganaise

Bunch of fresh chives, chopped (doesn't have to be an exact amount, I used quite a few because I like the taste)

1 Clove garlic, minced

Fresh ground pepper to taste

1 Avocado, diced

1 Tomato, diced

1 Cucumber, diced

1/4 Onion, diced

1 Bunch cilantro, chopped

Fresh lime juice to taste

Fresh ground pepper to taste

1 carton broccoli sprouts

In small bowl, combine Veganaise, chives, garlic, and pepper.  In another bowl combine avocado, tomato, cucumber, onion, cilantro, lime juice, and pepper.  Spread chive mixture on bread and top with sprouts and avocado mixture.