Vegan MoFo: Lemony white bean salad!  »

I made this salad for dinner the other night, and it was good, but when I ate the leftovers for lunch the next day, I almost had an orgasm right there at my desk, because it was that much better. So maybe let it sit a bit before you eat it?

Also everything’s awesome when it’s swimming in olive oil.

This recipe is “adapted” (i.e. copied with a couple minor changes) from Big Vegan, a cookbook I’m trying to use as much as possible so I can review it for y’all.

Lemony white bean salad!

1/4 cup minced fresh rosemary (or less, b/c that’s a shit ton of rosemary)
4 garlic cloves, sliced
1/4 cup olive oil (shit yeah, olive oil!)
red pepper flakes to taste
2 lemons’ worth of juice (around 2 Tbsp.?)
2 14-oz cans white beans (Or 2 cups dried, cooked in your pressure cooker. You do have one of those, right?)
2 large carrots, chopped
1 tsp. salt
Chopped parsley (up to 1/3 cup, or whatever you’ve got)

Cook the beans if you’re not using canned. This is less fast but cheaper, tastier, and more sustainable b/c you’re not shipping around cans and water.

Rinse and drain beans, pour into serving bowl.
In a small saucepan, heat the garlic and rosemary in the oil on medium-low until they’re warmed through and the garlic starts to change color a little.

Add the red pepper and heat another minute.

Pour the oil mixture, lemon juice, and salt on the beans.

Put the carrots in the same oily saucepan, and add water to cover about halfway. Bring to a simmer and cover for about 5 minutes, until the carrots are tender but still have a little bit of crunch.

Add the carrots and parsley to the bowl. Toss. Let sit a bit. Devour.


    Recipe: lemon curd!  »

    I love citrus desserts. More precisely, I love citrus flavors in both sweet and savory dishes, just more in sweet ones. Thus I am happy to share today this recipe for vegan lemon curd, tastiest of spreads, tart and sweet, gooey and delicious.

    Laura had given me a great deal of Meyer lemons from the tree in her common backyard, and they needed using before they went bad. Why lemon curd? Because it requires a lot of lemons, which I had, and because the previous batch of lemon curd I’d made had been not at all what it should have, and I had something to prove.

    This recipe—passed along to me from Friend of Vegansaurus Melisser—makes two cups; I doubled it, and will note the changes I made. Remember that I was using Meyer lemons, which are sweeter and milder than standard lemons.

    1 cup fresh lemon juice [about 4 to 5 lemons per cup. Zest before you juice!]
    ½ cup water
    1½ cups white sugar [doubled, I only needed about 2 cups]
    4 Tbsp. cornstarch
    ⅛ tsp. salt
    Zest of 2 lemons [the finer the better! Zest an extra lemon!]
    ⅓ cup plain, full-fat nondairy milk or creamer [I used a 50-50 mixture]
    2 Tbsp. Earth Balance

    Using a food processor/blender, combine lemon juice, water, sugar, cornstarch, and salt. When the mixture is smooth, pour it into a saucepan and add lemon zest. Turn the heat under the saucepan to medium, and whisk until the mixture comes to a full boil, about 10 to 15 minutes. Allow to boil for one minute undisturbed; the mixture should have noticeably thickened and started to turn clear. Remove from heat.

    Add milk or creamer and Earth Balance. Whisk until everything is fully combined. Allow the lemon curd to thicken and cool in the saucepan until it reaches room temperature, then pour it into the lidded containers in which it will live, and refrigerate; I used recycled glass jars.

    Ridiculously easy! Especially if you can wrangle someone else into zesting and/or juicing the lemons for you. Plus, you can read (play iPhone games) while whisking. Besides, you already have most if not all of the ingredients at home, excepting perhaps the copious amount of lemons. Never fear, soon it will be citrus “season” (as though there are certain times of year that we can and cannot have different fruits and vegetables anymore, what a silly joke) and we will be awash in four-for-$1 lemons. Also limes. Perhaps a foray into lime curd is in order.

    I had the curd on sourdough waffles the next morning. Then in the evening, I made this génoise cake and used the curd for the filling. It was not as magnificent as it looks, but it was still quite delicious. Lemon curd, such a versatile spread! you know you love it.

    [photo by Joel]

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