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I will say..... you really have to love beets for this side dish, which I do! I did add a bit more
Agave to the beets to offset the vinegar and ginger. If you have any leftovers, just throw them in a salad with some vegan feta and pistachio hearts.
Quick Ginger Beets
Food Network Magazine
packaged cooked beets
and pepper to taste
Cut 1 pound packaged cooked beets into wedges, reserving 1
tablespoon liquid from the package.Whisk the liquid with 1 tablespoon cider vinegar, 2 teaspoons grated
ginger, 1/2 teaspoon Agave and 2 tablespoons vegetable oil.
Have an over abundance of Berries? Crumbles, Crips and Cobblers are always good ways to use up your fresh berries. This recipe calls for a cast-iron skillet but we made ours in a regular casserole dish. I might try the skillet next time just to see if there is a difference. I think the cast iron skillet is nice, if serving right away.
fresh blueberries, divided
plus 6 tablespoon granulated sugar, divided
chopped fresh strawberries
softened vegan butter, plus 1/2 cup melted vegan butter,
lemon zest, plus 1 tablespoon fresh juice (from one lemon),
1 and 1/3cups
all-purpose or gluten-free flour
of kosher salt
oven to 325 degrees.Cook 1 cup
blueberries and 3/4 cup sugar in a saucepan over low, stirring occasionally,
until sugar is dissolved, about 5 minutes.Stir cornstarch and 3 tablespoons water in a small bowl
until cornstarch is dissolved; stir into blueberry mixture in saucepan.Cook over medium high, stirring
constantly, until mixture comes to a full boil and liquid is clear and thick,
about 5 minutes.Remove
blueberry mixture into a large-heatproof bowl.Let cool slightly, about 5 minutes.Fold in strawberries, cinnamon, nutmeg,
3 tablespoons softened vegan butter, lemon juice 1 teaspoon lemon zest and 1
flour, baking powder, salt, 1/2 cup melted vegan butter, 6 tablespoons sugar
and 1 teaspoon zest in a separate bowl with a fork until crumbs form.
a 10-inch cast-iron skillet with cooking spray.Pour berry mixture into skillet.Sprinkle flour mixture evenly over top.Bake until topping is golden brown and
minutes.Let coo 5 minutes.
I'm a big cold pasta salad fan and this recipe caught my eye because I picked up some beautiful radishes and fresh dill at the farmer's market this weekend -- without a plan. This makes the perfect picnic side dish.
Bow Tie and Butter
Bean Salad with Fresh Dill
The Superfun Times Vegan Holiday Cookbook by Isa Chandra
farfalle (bow tie) pasta
distilled white vinegar
sliced cucumbers, in thin half-moons
shredded peeled carrot (I left out)
chopped fresh dill
oz. can butter beans, rinsed and drained
Bring a large pot of salted water to a boil over high
heat.Cook the pasta according to
the package instructions, then drain in a colander and run under cold water to
cool.Refrigerate to cool even
In a large mixing bowl, whisk together the mayo, vinegar,
sugar, onion powder, salt, and a few grinds of black pepper.Then add the chilled pasta to the
dressing along with the cucumbers and radishes, and mix well.Add the carrot and dill and toss to
mix.Stir in the butter beans.Taste and adjust for salt and pepper.
Cover the bowl with plastic wrap and chill for at least 2
hours to let the flavors meld.Serve cold.
***I sometimes make a little extra dressing because I find
that the pasta really soaks
it up and I like to add a little creaminess before serving.