Potato Salad with Corn & Asparagus (vegan)

This is  a nice dinner for a work night.  It is best served warm or at least at room temperature.

You will need:

• 2 bags of baby red potatoes
• 1 bunch of asparagus
• 6 green onions, chopped
• 1 can corn
• 3 tbsp. red wine vinegar
• 3 tsp. grainy Dijon mustard
• 1/4 cup olive oil
• 1 tbsp. balsamic vinegar
• 1 tbsp. olive oil
• salt and pepper

 Cut up asparagus in small pieces.  Toss with balsamic vinegar and 1 tbsp. olive oil and salt and pepper to taste.  Bake at 400F oven for about 15 minutes.

Cut potatoes in half and boil under done.

Mix 1/4 cup olive oil, red wine vinegar and Dijon mustard in a small bowl and set aside.

Combine potatoes, asparagus and corn in a bowl.  Mix is dressing and add salt and pepper to taste. 

Black Bean Burritos & Spicy Rice

This is a bit on the spicy side, but totally worth it if you can take the heat.

You will need:

• 1 can black beans, rinsed and drained
• 1 zucchini, chopped
• 2 jalapenos, chopped
• 2 onions, chopped
• 1/2 tsp. chili flakes
• 1 cup frozen corn
• 4 cloves garlic, crushed
• g/f soft tortilla shells
• vegetable oil
• 1 cup Monterrey Jack cheese, shredded
• 1 cup rice
• 2 cups vegetable stock
• 1/2 tsp. Cayenne pepper
• 1 tbsp. south western seasoning

In vegetable oil saute 1 onion, 2 cloves of garlic and 1 jalapeno.  Stir veggies still in oil in with uncooked rice in a rice cooker.  Add in vegetable stock, cayenne pepper, and south western seasoning and cook as per usual.

In another pan saute 1 onion, 2 cloves of garlic, chili flakes and 1 jalapeno.  Add zucchini, black beans and corn. 

Spoon black bean mixture into tortillas and top with cheese.  Serve with rice.

Black Bean & Corn Salad

This is the first time I`ve used lime juice in a salad and I like the results.  This salad wasn`t in my top 10, but it did make me want to experiment further with lime juice.

You will need:

• 1/3 cup lime juice
• 1/2 cup olive oil
• 1 clove garlic, crushed
• 1 tsp. salt
• 1/4 tsp. cayenne pepper
• 1 can black beans, rinsed and drained
• 1 1/2 cups frozen corn kernels
• 1 avocado, peeled, pitted and diced
• 1 red pepper, chopped
• 1 tomato, chopped
• 1/3 cup sweet onion, chopped

Combine lime juice, olive oil, garlic, salt and cayenne pepper and set aside.

In a bowl combine black beans, corn kernels, avocado, red pepper, tomato and sweet onion.

Add dressing and stir.  Serve.

Cauliflower Potato Burritos

These are very flavourful, but I find the gluten-free tortilla falls apart easily.  The filling could be eaten with corn chips as well. I find it`s quite spicy, so you could add some sour cream.

You will need:

• 1 can chick peas, drained and rinsed
• 1 potato, peeled and diced
• 1 onion, chopped
• 2 chipolata peppers, chopped
• 1 tbsp. adobe sauce
• 1/2 tsp. chili flakes
• 1 head cauliflower, finely chopped
• 1 tin tomatoes
• 1 tsp. cumin
• 1/2 tsp. turmeric
• 1 tsp. oregano
• 2 cloves garlic, crushed
• 1 cup rice
• 2 cups vegetable stock
• grated cheddar
• vegetable oil
• salt 
• gluten-free tortillas

Make the rice in vegetable stock as usual and set aside.

 Saute onion, garlic, chili flakes and chipolata peppers in oil.  Add in oregano, cumin, and turmeric until spices become fragrant.  Add in tomatoes and adobe sauce.  Add cauliflower and potato and simmer until potato and cauliflower are cooked through and most of the liquid has been absorbed. Add salt to taste.

On each tortilla, spoon some filling, some rice and top with grated cheddar.

Chickpea Greek Salad

After getting stuck on a very crowded and hot Go train tonight, this easy and fast cold salad was perfect. You can whip it up very quickly and it tastes great.

You will need:

• 1 can chickpeas, drained and rinsed
• 1/2 an English cucumber, chopped
• 1 tomato, chopped
• 2 tbsp sweet onion, chopped
• 3/4 cup feta cheese, crumbled
• 1 tbsp. Pampered Chef Greek seasoning
• 1 tbsp. olive oil
• 2 tbsp. lemon juice
• salt and pepper

Mix chickpeas, cucumber, tomato, onion and feta cheese together.  In a small bowl combine lemon juice, olive oil and Greek seasoning.  Pour over chickpea mixture. Stir well and season with salt and pepper. 

Pasta With Crisp Vegetables & Cream Sauce

I wasn't too sure about this, but it turned out really good. The cream sauce is not too rich and the crunchy veggies make this quite nice.

You will need:

• 1 package of gluten-free pasta
• 1 bunch of broccoli, chopped
• 1 red pepper, chopped
• 1 1/2 cups snow peas
• 1 cup frozen peas
• 1/2 cup fresh basil, chopped
• 1 cup milk
• 2 cups vegetable stock
• 2 cloves garlic, crushed
• 1/2 tsp chili flakes
• 1/3 cup corn starch
• 1/2 cup cold water
• 2 cups asiago cheese, shredded

Cook pasta until almost done.  Just before it is cooked add in broccoli, red pepper, snow pas and frozen peas to the boiling water and cook for 2 minutes.  You can give it a little longer depending on how crunchy you want the veggies. Drain and return back to the pot.

In a separate pan, combine milk, veggie stock, chili flakes and garlic.  Combine cornstarch and cold water in a small bowl and set aside. You must use cold water here, or the cornstarch won't thicken.  When mixture comes to a boil add in cornstarch mixture.  Boil for another 2 minutes, stirring constantly. 

Mix is cream sauce mixture into pasta and veggies.  Stir in basil and asiago cheese.

Two Bean Chili & Pasta

This is a nutritious chili pasta mixture. If you want a vegan version, keep out the cheese.

You will need:

• 1 onion, chopped
• jalapeno, chopped
• 2 cloves garlic, crushed
• 1/2 tsp. chili flakes
• 2 potatoes, chopped
• 1 zucchini, chopped
• 2 cups vegetable stock
• 1 tin chopped tomatoes
• 1 tin tomato paste
• 1 can chick peas, drained and rinsed
• 1 can white kidney beans, drained and rinsed
• 1 tsp. oregano 
• 2 tsp. basil
• 1 tbsp. chili powder
• 1 tbsp. cumin
• 1/4 tsp. cayenne pepper
• 1 package of corn pasta
• 1 1/2 to 2 cups asiago cheese, shredded
• Vegetable oil
• Salt and pepper

Cook pasta as usual and set aside.

Saute onion, jalapeno, garlic, and chili flakes in vegetable oil. Add in zucchini and spices.   When spices are fragrant add in tomatoes, potatoes, vegetable stock and tomato paste.  Stir in beans. Simmer for 40 minutes or until potatoes are done. 

Stir in pasta and cheese and heat through.