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Archive for the ‘Sides and Salads’ Category

Crab Salad w/ Corn and Chickpeas

At hand: a can of Bumblebee canned crab, going spare.
Needed: a sandwich filling with versatility (since it was unlikely that we’d consume the entire can in one evening’s meal, between only my husband and me).
The solution:
Crab Salad w/ Corn and Chickpeas
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Bulgur and Veggies with ABU

My parents are visiting starting tomorrow, and in anticipation of their visit, I may have gone a bit overboard in grocery shopping. My fridge’s produce bins were full to the point of overflowing. I needed to do something fast! Bulgur and veggies
Yep, that’ll do the trick.
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Roasted Portobellos

While I was making the Broccoli Polenta, I was also thawing some pork chops, feeling very “meh” about them. In the meantime, though, I got an email from a friend who said she was in the process of making a tofu and shiitake stir-fry, and suddenly my mind flew to the baby bellos I had in my own possession. Now, those appealed much more! The Veganomicon to the rescue, yet again!

(Can I just take a moment here to say that I am completely won over by this cookbook? If you had been debating getting it, do it. Whether you’re vegetarian, vegan, or omnivorous, understand that when it comes to delicious vegetable presentations, vegetarians and vegans have it going on!)
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Chickpea Salad

Sometimes you need an easy protein for a meal, and you don’t feel like futzing with meat. Canned beans are one of the simplest ways to do that. Ordinarily, I’m a fan of the dried bean, for convenience and simplicity, but they do take time to prepare, so if for whatever reason I don’t want to devote hours to that, the pantry is stocked with a few cans of beany happiness.

Chickpea Salad

I love chickpeas. I love hummus, I love them roasted, and I love them in bean salad. As of tonight, I love them as the star of their own salad, backed up by capers and roasted red peppers.
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