Edamame Three-bean salad

I found this recipe in Skinny Bitch in the Kitch and modified it for what was currently in my kitchen.  This is great served on top of salad mix or by itself.  I love edamame and try to find more ways to use it.  

Adapted from Skinny Bitch in the Kitch

Ingredients:

1 (15-16 ounce) can red kidney beans, drained and rinsed

1 (15-16 ounce) can garbanzo beans, drained and rinsed

1 cup corn

1 cup edamame

2 tablespoons red wine vinegar

1 teaspoon mustard (I used jalapeno mustard)

1/2 teaspoon salt

3 tablespoons extra virgin olive oil

2 tablespoons Italian seasoning

Directions:

In a small bowl, whisk together the red wine vinegar, mustard and salt. Slowly add the olive oil. Set aside.

If using frozen corn or edamame, rinse under cold water to thaw.  Combine corn, edamame and both cans of beans.  Toss with dressing and add Italian seasoning.  Let chill before serving.

Cajun Black Eyed Peas and Rice

Tried this out for New Year's day (had to stick to the black-eyed pea tradition) and it really turned out great.  I found this recipe in the Food Network Magazine and had to make some adjustments to make it vegan.  Also had to change it from Caribbean to Cajun since our local grocery stores do not carry jerk seasoning.

Adapted from the Food Network Magazine

Ingredients:

16 ounces black-eyed peas, thawed

2 tablespoons olive oil

2 small ribs celery, diced

3 cloves garlic, finely chopped

1 jalapeno, diced

2 teaspoons Cajun seasoning

2 teaspoons, chopped fresh thyme

2 tablespoons tomato paste

1 cup uncooked brown rice

2 cups vegetable broth

2 bay leaves

1 large bunch of collard greens, chopped

Directions:

Combine black eyed peas, 2 cups of vegetable broth and 1 cup of water in a pot, cover and bring to boil.

Meanwhile, heat olive oil in a large deep skillet over medium heat.  Add the celery, garlic, jalapeno, cajun seasoning, and a pinch of salt. 

Cook until the vegetables brown, about 5 minutes.  Add the thyme and tomato paste and cook, stirring occasionally, until the tomato paste turns brick red, about 2 minutes.  Add the rice, bay leaves and black eyed-eyed peas with their liquid to the skillet and bring to a boil, do not stir.  

Add the collards; cover, reduce heat to low and simmer undisturbed until most of the liquid is absorbed, about 50 minutes; set aside for 10 minutes.  Remove and discard the bay leaves and it is ready to serve. 

Enjoy!

Vegan Blueberry Muffins

Here is the first vegan recipe of the New Year.  We thought we would start out with breakfast (although it was closer to lunch) and try out a new recipe. 

I made a couple of changes to the recipe.  It calls for 2 cups of unbleached white flour but I used 1 cup white flour and 1 cup whole wheat pastry flour.  I also used less sugar, a full cup seemed a bit much so I halved it and the sweetness was perfect.

Adapted from Venturesome Vegetarian Cooking

Oven temp: 350

Bake time: 25-30 minutes

Makes: 12 muffins

Ingredients:

2 cups unbleached flour (I did half white/half wheat pastry flour)

1 tablespoon baking powder

1/2 teaspoon sea salt

Egg replacer equivalent to 1 egg (I used Ener-G)

4 tablespoons vegetable oil

1 1/4 cup soy yogurt (I used Silk Vanilla)

1/2 cup sugar

2 cups fresh or frozen blueberries

Directions:

Preheat oven and lightly oil muffin tin

In a large bowl, combine the flour, baking powder and salt.  Separately, mix together the egg replacer, oil, and yogurt.  Whisk in the sugar until creamed.

Add the blueberries to the dry ingredients and mix to disperse evenly.  Add the wet mixture and stir only until combined.

Scoop batter into muffin tine and bake 25-30 minutes until the edges start to brown.

Let cool before you remove ( you don't want a blueberry burn!).