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.
Olive oil rosemary semolina cake from Vegan Baking! This looks delicious! I’m totally jealous of these photo skills too. Man, she must have the extra new iPhone because mine doesn’t have that kind of camera talent. So pretty!
This giant bowl of Mediterranean salad by Lizanna comprises mixed greens, cucumber, parsley with garlic, lemon, pepper, salt, and of course olive oil. Heaven knows I hate a salad, but this looks really tasty.
Give yourself the gift of a DOWNER »
I know not everyone watches as much TV as I do so I’m not sure if you’ve all seen the latest KFC commercial.* It’s a peach. Just kidding, it’s crazy! They tell you to “give yourself the gift of time,” this holiday by getting their $19.99 “Festive Feast” for your special dinner. They want you to make a TRADITION out of it. Dudes, that’s fucking TRAGIC. I can only imagine that you would only buy this meal for Christmas or your holiday of choice if you really had to because you can’t cook and can’t afford anything else. That is such a downer, KFC. Like I said, TRAGIC. It’s especially a tragedy considering the cost of KFC to your health and the planet is way more than $19.99.
This is my favorite scene in the commercial:
They have this winter wonderland thing going on with snow and all and then this giant snowball drops down! But wait! That’s not a snowball! Gross.
The truth is that you don’t have to eat KFC’s “feast.” If you have no money and aren’t the best cook, you can still make a great family meal. Actually, in my family, on Christmas eve our traditional meal is spaghetti! Spaghetti is cheap! Math time! Let’s look at the figures:
Walgreens sells Barilla spaghetti (16 oz.) for $1.59 and Ragu pasta sauce at two jars for $3; that’s $4.59 with extra sauce to boot! They also have garlic salt for $.99 and olive oil for $3.49, and my corner store sells french bread for $.99; for $5.47 you’ve got garlic bread (with plenty of olive oil left over). For vegan meatballs, I’m afraid you won’t have any luck at Walgreens—though in SF and NYC, you might find some at your corner store (we live like liquor store kings!). VeganEssentials.com has Nate’s meatless meatballs for $5.29 so I’d imagine they’d be priced similarly at the grocery store. All together, that’s $15.35 and you’ve got sauce, olive oil, garlic salt, and probably meatballs left over. BOOM! Yummier and cheaper than the KFC meal!
So this year, give yourself the gift of spaghetti! Yay!
*That link is probably temporary. But see it now!
You know what’s super-duper easy to make, and super-duper delicious to eat? Focaccia! I made it for the first time on Saturday, and it was good, but the focaccia I made on Monday night was amazing. I could have died of joy, it was so good.
I followed this recipe, about which I was skeptical because of the potato, but my prior recipe didn’t use a potato and it was a bit dry, and one must be bold to reach baking heights, so potato it was.
Per usual, I altered it a little more; specifically,where it calls for 2 tablespoons of olive oil in the dough and 1 tablespoon on the top of the bread, I used 1/4 cup in the dough and 1/4 cup on top, plus chopped fresh rosemary, minced garlic (four cloves), and sliced plum tomatoes, because that was what was around.
Result: rich, fluffy, moist, airy focaccia that, were I not already half-full from a massive long-stemmed artichoke (braised in olive oil; I may have more olive oil and garlic than human blood at this point), I could have completely devoured on my own.
Happily, I didn’t, and now I can have toasted focaccia spread with homemade almond cheese for lunch this afternoon. You guys should seriously make this; it’s so simple and good, you won’t ever want to buy focaccia again.
EtA: This is my almond cheese recipe! I even blanched the almonds for it, which was really annoying.
[I would’ve removed the bread from the cooling rack before photographing, but it was too heavy with olive oil and too hot from being fresh out the oven, and I was too dying-to-eat-it to wait any longer.]