Quick Ginger Beets

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

1            pound packaged cooked beets

1            tablespoon cider vinegar

2            teaspoons grated ginger

1/2         teaspoon agave

2            tablespoons vegetable oil.

              Salt 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. 

Toss with the beets with salt and pepper.

***I added more Agave to my dish.

Strawberry and Blueberry Crumble

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.

Strawberry and Blueberry Crumble

Jenni Kayne  - modified

Serves 8

2            cups fresh blueberries, divided

3/4         cup, plus 6 tablespoon granulated sugar, divided

3            tablespoons cornstarch

2            cups chopped fresh strawberries

1/2         teaspoon ground cinnamon

1/4         teaspoon ground nutmeg

3            tablespoons softened vegan butter, plus 1/2 cup melted vegan butter,

              divided

2            teaspoons lemon zest, plus 1 tablespoon fresh juice (from one lemon),

              divided

1 and 1/3       cups all-purpose or gluten-free flour

1            teaspoon baking powder

              pinch of kosher salt

              cooking spray

1.            Preheat 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 from heat.

2.            Pour 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 cup blueberries.

3.            Stir 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.

4.              Coat 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 filling bubbles.  35-40 minutes.  Let coo 5 minutes.

Bow Tie and Butter Bean Salad with Fresh Dill

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 Moskowitz

Serves 8-10

12          ounces farfalle (bow tie) pasta

1/2         cup vegan mayo

3            tablespoons distilled white vinegar

1            teaspoon sugar

1            teaspoon onion powder

1/2         teaspoon salt

              freshly ground pepper

1            cup sliced cucumbers, in thin half-moons

1/2         cups shredded peeled carrot (I left out)

1/4         cup chopped fresh dill

1            15 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 further.

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.