Tag Archives: Vegan

Fiesta Black Bean Salad

We had a Fiesta theme Birthday Bash for my Mother-in-law’s 60 th Surprise Birthday Party. I know this type of salad is one of her favorites.

The salad is also vegan which I find enjoyable to always take a vegetarian entree wherever I go for meals. This way I can always count on at least one meal to eat at a potluck. I prepare variations of this bean salad all the time; however, this go around I did make a few twists by incorporating an avocado, and green chilis to add some flare.

Ingredients:

1 large can black beans ( 822 g); rinsed and drained well

4 oz can of green chilis; drained

1 large green pepper, diced

1 large orange pepper, diced

1 cup frozen corn kernels

1 pint of grape tomatoes, cut in half

I small lime, juiced

2 Tablespoons jalapeño lime vinegar

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon kosher salt

2 tablespoon of fresh cilantro, minced

1/4 cup red onion, diced

1 small ripe avocado, diced

Directions:

1. Place all the ingredients in a large sealable bowl with the exception of the avocado. Use a rubber spatula to fold ingredients together. Let the salad rest overnight.

2. Prior to serving fold in diced avocado.

Grammy Ulam’s Spaghetti Sauce

My husband’s grandma aka Grammy Ulam makes one of the best spaghetti sauce recipes ever. It is suppose to be a local restaurant back homes authentic sauce. Let me just say it is not a Ulam Family gathering without her sensational sauce. The sauce pairs best with Warren Bakery Bread and some brummle and brown butter spread slathered on the top. The sauce also goes well with homemade pizza or chicken parm…just about anything really.

Please note we have made this recipe several times and may have altered her original recipe slightly to accommodate our kitchen pantry.

Recipe yields 6-7 Quarts

Ingredients:

3 Cans of Tomato Puree (Quart Size)

3 (28 ounce) Cans of San Marzano Tomatoes in Sauce (DOP)

2 TB Italian Seasoning or Penzey’s Pasta Sprinkle

3 TB Extra Virgin Olive Oil

1 TB Hot Pepper oil (From home canning)

6 Fresh Garlic Cloves

1 TB garlic powder

1 Tsp Kosher Salt

1 Tsp Fresh Ground Pepper

2-3 TB of granulated sugar

12 QT Stock Pot

Directions:

1. On medium low heat, saute fresh garlic in olive oil and hot pepper oil until effervescent in stock pot. Add remaining ingredients into stock pot keep heat on medium low until it simmers for at least an hour and then decrease the temperature to low and cook for at least one more hour but maximum of 4 hours. If you feel the sauce is becoming too thick add some water to the mix.

2. Can the sauce according or freeze in quart size freezer safe bags (grammy freezers hers).

3. Enjoy!

Garlic Turnip Fries in the Actifry

garlic turnip. fries

Generally I eat turnips raw but recently tried them in the oven. Now I am hooked, so if I like them baked in the oven, I know I will love them in my actifry.

Ingredients;

2 medium turnips cut into strips like fries (no need to peal)
1/4 tsp sandwich sprinkle (a mixture of salt, garlic,tell lichen pepper, basil,oregano, rosemary, thyme and marjoram)
1/2 tsp pasta sprinkle (a blend of oregano, basil,thyme and garlic
1/4 to 1/2 tsp fresh ground pepper
4 whole garlic cloves

Directions

Cut turnips into even strips.
Place in cooking sprayed actifry vessel and lightly spray strips with cooking spray and sprinkle with seasonings.
Set timer for 30 minutes.

Jenna’s favorite blackeyed pea salad

My husband and I love to take cooking classes in different cities. We learned how to make this classic salad in Savannah. Oh of course I cannot leave well enough alone so I did cut the fat and added a few more veggies! This beautiful flavorful salad is simple and perfect for a picnic! And just happens to be my sister’s favorite salad.

Recipe yields 8 cups & 4 weight watchers plus points per 1 cup

Dressing Ingredients:
1/4 cup red wine vinegar
2 tsp Dijon mustard ( with the seeds)
1 tsp fresh oregano
1/2 tsp kosher salt
1/4 tsp fresh ground pepper
1/4 cup olive oil Extra virgin

Salad ingredients:
3 cups of black eyed beans ( if using caned this is 2 15 oz cans rinsed & drained.
2 celery stalks chopped (1/4 cup)
1/4 cup diced green pepper
1/2 cup red diced pepper
1/2 cup yellow diced pepper
2 TB fresh Basil
2 cups of grape tomatoes cut in half
1 medium red onion diced (1 cup)

Whisk the first 5 ingredients together and gently pour in oil.

Set a set.

Start chopping the veggies.

Place all the chopped veggies and
peppers in a 3 qt. bowl. Gently fold with spatula until mixed together.

Pour dressing over and fold to spread evenly.

Cover and let marinate over night in refrigerator.

Enjoy!

Vegan Black & Pinto Bean Soup

One of my favorite soups is black bean. I love it with a little spice. Yesterday sure was a cold day, so this warm soup really hit the spot (even my 2 y/o nephew liked it).

My mom made this for me initially on a cold fall day when we were moving my sister. She always takes care of me being the vegetarian in the family and all. She made everyone else chili with meat and bean soup for me; which is a great source of protein by the way. I asked her for the recipe right away and have been eager to try to recreate it ever since. When I asked her for the recipe all she gave me was the ingredient list. As any good cook (wink wink ….mom) they tend to leave out all the portions because it’s “a pinch of this and that”. And like all recipes made by loved ones it’s the person making the recipe that make them so comforting and special to us. So naturally on my birthday I made this recipe!

This recipe yields 7 (1 cup servings) 3 WW plus points per serving

Ingredients :
3/4 cup carrots chopped
3 large cloves of garlic (minced)
1 cup of celery diced
1 cup of red onions diced
3/4 cup cherry tomatoes ( 15 cut in half)
1 (15 oz) can of black beans undrained (1 3/4 cups) (reduced sodium if able)
1 (15 oz) can of pinto beans (reduced sodium if possible (1 3/4 cup) undrained
1 tsp of ground cumin
32 oz water
2 tsp of high quality vegetable base ( Penzeys)
1/8 tsp chipotle seasoning
Salt and pepper to taste
Add some red pepper flake for extra heat adding 1/8 tsp at time
Canola Cooking oil spray
Fresh cilantro (optional)

Special note: if you do not have vegetable base you could always use low sodium vegetable broth instead of the water (preferably from a carton not a can) .

Directions:
1. In a medium stock pot sauté onion, carrots, garlic, and celery with cooking spray. Add cumin, salt, pepper and chipotle. Sauté on medium high heat until onions become translucent.

2. Add water, soup base, tomatoes, cans of beans and bring to a boil.

3. Turn to lowest setting and cook covered for 4 hours.

Add a pinch of cilantro to each bowl for extra flavor if desired.

Enjoy!

Vegan Apple Crumble Tart

For the love of apples and the fall. This is a quick and easy tart you can put together in a pinch. I am trying to use my large bountiful supply of my grandfathers homegrown apples. I have already made several baked goods, applesauce, apple butter, and not to mention eating one raw everyday. I needed a quick recipe for a work meeting. I always try and bake a goodie for our quarterly meetings. I have a strong belief “if you bake something delicious they will come”. So far it seems to work!

Ingredients:

1/2 Whole Wheat Flour

1/2 Cup AP Flour

1 Cup of Quick Oats

1/4 Tsp of baking soda

1/2 Cup of Canola Oil

2/3 cup of brown sugar (not packed)

Apple Filling:

2 Cups of shredded Apples (at least two large apples shredded (not peeled that is where all the “good stuff” is))

2 TB of sugar

2 tsp of cinnamon (Vietnamese is my favorite )

1 tsp ground cloves

1/8 tsp nutmeg

1/8 tsp mace

1 TB of apple cider

Directions:

1. Preheat oven to 350 degrees and place parchment paper inside of tart pan (or a 9 by 9 pan) and spray with cooking spray to coat the pan.

2. Place filling ingredients in microwave safe bowl and microwave in one minute intervals string after each minute (your house will smell amazing). Set aside.

3. Place all the dry ingredients for topping in a medium bowl mix with whisk until combine.

4. Take a heaping cup of the crumb mixture and press it into the bottom of the tart pan.

5. Once the bottom is pressed evenly add the apple topping on to the crust and spread evenly with spatula .

6. Once the filling is spread evenly sprinkle the remainder of the crumb topping on dish.

7. Bake for 30 to 35 minutes or until crumble topping is golden brown. Let completely cool on wire rack before cutting into.

Enjoy!

A Pinch of Luv

from scratch baking and cooking blog

Tag Archives: Vegan

Fiesta Black Bean Salad

Grammy Ulam’s Spaghetti Sauce

Garlic Turnip Fries in the Actifry

Jenna’s favorite blackeyed pea salad

Vegan Black & Pinto Bean Soup

Vegan Apple Crumble Tart