Saturday, May 26, 2012

Green Olive Pesto

Submitted by Mylène

1-1/2 cups jumbo green olives, pitted
1/2 a medium-sized red onion, finely chopped
1/4 cup pine nuts or walnuts
1-3 cloves garlic, minced
1/2 cup extra virgin olive oil
a pinch of freshly-ground black pepper

In a blender or food processor, combine olives, onion, pine nuts (or walnuts) and garlic and blend I minute. While processing, slowly pour in olive oil until a smooth and thick paste formsl. Let sit for 30-60 minutes before using so that the ingredients can "mesh".

source: vegpeople recipes

Friday, May 11, 2012

Vegan Tartar Sauce


1 cup vegenaise
1 T minced green onion, shallot, or onion (whatever you have on hand)
1 1/2 t minced dill pickles
1 1/2 t capers, chopped a bit
1 1/2 t sweet pickle relish, drained (optional, but good if you choose to add it)
A dash lemon juice, just to point up the flavor
A dash of hot pepper sauce (optional)
1 T chives

Mix it all together and serve.

Thursday, May 3, 2012

Black Bean Burgers


    3 (16 ounce) cans black beans, rinsed and drained
    1 1/2 cups uncooked regular oats
    1 medium onion, chopped
    2 jalapeno peppers, seeded and chopped finely
    2 cloves garlic, minced
    3/4 cup fresh cilantro, roughly chopped
    1/4 cup applesauce
    1 teaspoon salt
    1/4 cup flour
    1/4 cup cornmeal
    vegetable oil


1. Coarsely mash beans with a fork.  Combine beans and next 7 ingredients (through salt).  Shape into 8 patties.

2. Stir together flour and cornmeal and dredge patties in mixture.

3. Cook patties in hot oil in a large non-stick skillet over medium-high heat until each side is lightly browned.  Drain on paper towels.

Serves: 8, Preparation time: 15 minutes

Spicy Fries


    3 large potatoes, cut into wedges
    2 tablespoons olive oil
    1/2 tablespoon chili powder
    1/2 tablespoon salt
    1/2 tablespoon pepper
    1 teaspoon oregano
    1 teaspoon dry mustard
    1/4 teaspoon cayenne pepper


1. Preheat the oven to 450 degrees F.

2. Add all ingredients to a large tupperware container, seal lid, and toss to coat potatoes evenly.

3. Spread onto a baking sheet and bake for 30-40 minutes, tossing every 15 minutes or so.

Serves: 4, Preparation time: 40 minutes