My Go-To Vegan Recipe

My go-to dish. It's less blurry in real life.

It’s summer, which means lots of barbeques and parties.  Often, they’re pot luck, so I need to bring something. As a vegan, it also means I need to make sure there’s at least one thing I can eat.  I don’t want to bring something no one else will eat.  I look at get togethers as a way for me to introduce the idea that vegan doesn’t mean yucky, weird, and tasteless.

I love this recipe because it’s easy. I can make it two days ahead and it’s still good, and it’s versatile.  Add any veggies you have on hand.  I rarely have to go to the store to make this which is nice for those days when I forget I have to bring something until that morning.

Ingredients:

1 box cous cous or 3 cups quinoa or Trader Joe’s Harvest blend prepared, use olive oil if needed in lieu of butter

1 can beans — I like black beans, lentils would work really nice as well

1/2 red onion diced small or 2-3 green onions chopped, use the whole thing

Diced veggies — anything you like and have on hand and lots of color.  Some ideas I like:

celery, carrots, red or yellow bell peppers, parsley, cilantro, zucchini, summer squash, corn. Really, anything goes. I usually use 4-5 different veggies.

Dressing:

Use a prepared balsamic vinegrette if you don’t want to make something from scratch.

Otherwise, I use this recipe adapted from Veganomicon by Isa Chadra Moskowitz and Terry Hope Romero:

1/3 c. olive oil

1/4 fresh lemon juice

2 minced garlic cloves

1 tsp each dried oregano and dried thyme

1/2 tsp salt

whisk all together to make the dressing

I also sometimes use lime juice instead of the lemon and substitute 1 tsp cumin for the other spices.

 

To assmemble:

Mix the grains with the beans and veggies then mix in the dressing.  I like to mix in the dressing no sooner than overnight so it keeps its flavor, but at least 2 hours in advance so it blends well.

Refrigerate until your ready to go.  It’s fantastic at room temperature and holds up all day.

It’s pretty, colorful, flavorful, and healthy, too.   It’s a nice, light salad perfect for summertime.  (Leftovers keep for about a week in the fridge for a nice lunch.)

What do you like to bring to barbeques?

 

 


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About Jessica Anne

7 Responses to “My Go-To Vegan Recipe”

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  1. Jen @ Lita's world
    Twitter: litasworld
    says:

    Looks fabulous!! I’ve never thought of adding the beans, but that’s a super idea, and you’re right..everyone will eat this and love it even the non-vegans :)
    Jen @ Lita’s world´s last post ..Wordless Wednesday – Our Parakeets

  2. Kristin @ Peace, Love and Muesli
    Twitter: kristinglas
    says:

    Yum, yum and yum! I might make a quinoa salad today. It’s great to have in the fridge for a quick bite.
    Kristin @ Peace, Love and Muesli´s last post ..How Many Can You Eat?

  3. Earlean says:

    I love these salad! I always make simple meals when my husband is out of town. I’ll have to add this to the line-up.
    Earlean´s last post ..Home Kitchen Appliances

  4. Nancy Gardiner says:

    Yummy, these vegan salad look so tasty. You can’t go wrong with olive oil and lemon. Thanks for sharing!
    Nancy Gardiner´s last post ..Goldsenze