I’m always a little bummed out when I don’t have a photo post for every yummy recipe I make. And because there is no photo in sight for this post, please do not make the mistake that the recipe below is hum-drum, bland or just plain ugly. Not so! This week I made some great vegan dinners but I am lacking the photographic evidence. Don’t worry, the proof is in the pudding, as the saying goes.
When my friend arrived onto Vancouver soil, I had made up a butternut squash and chickpea soup flavoured with ginger and orange. You’ll have to trust me when I say that it was tasty! The next night I made a veggie yakiudon with tons of ginger and cauliflower…oh my! However, it was Tuesday night’s dinner that was the true stand out. Fretting over what to make, I came up with a Mexican salad with a grapefruit juice dressing, crushed tortilla chips and blackbeans served over mixed greens that I made up on the fly. This was my crowning salad achievement of the week and alas, no colourful photo. I guess I’ll have to make due with happy memories. My recipe is a bit fuzzy since I’m recounting ingredients and measurements from a couple days ago rather than just a few hours. I’m sure it will be great. Trust me.
mexican black bean & tortilla salad
1 can of black beans, rinsed & drained
1 rib of celery, diced
1 red pepper, diced
1/2 onion, diced fine
juice of half a grapefruit
olive oil
3 cloves garlic, crushed
1 t cumin
1 t dijon mustard
1 t red wine vinegar
salt & pepper to taste
salad greens
tortilla chips, slightly crushed
fresh salsa1. In a medium sized bowl, add the black beans, celery, red pepper and onion and combine.
2. In a small measuring cup, add the grapefruit juice and red wine vinegar. Add an equal part of olive oil and stir. Mix in the cumin, dijon, garlic and red wine vinegar and mix well until combined. Pour dressing over black beans and let sit for a few minutes, tossing occassionally.
3. In your own individual salad bowl, add in some salad greens. Crush some tortilla chips over top and drop in a couple big spoonfuls of the black bean mixture. Top with some fresh salsa. Eat and repeat, if necessary.
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I need my photo fix…I’m a visual person…where’s the “food porn”??
🙂 🙂 🙂
Today, I made the African Yam & Peanut soup…*drool*…hot damn, what flavours!!
Tomorrow, I’ll be making the Vegan Oatmeal chocolate chip cookies for a dinner get together.
Looking forward to trying out the Mexican salad soon…I have 2 grapefruits in my fridge that have been there for a while and I must use them.
p.s. This is for Kristen:
Welcome back to Canada Kristen!
Good luck on the new job 🙂
This is exactly why I don’t post enough recipes…I don’t have a digital camera, and therefore can’t post pic’s of stuff I make.
I liked the sound of your recipe.
joanne, isn’t that soup the best? yum! let me know how those cookies turned out. i made them again this week with dried cherries instead of raisins and they were awesome.
hag, not having a digital camera is really tough! i didn’t have one for a while and it really made a difference to my posts. i hardly posted at all in fact. sigh. i hate that we are so visual (well, i guess not, since that is my job to be visual!!)
Just to let you know that the “vegan oatmeal chocolate chip cookies” turned out SUPERB!
I took several batches to the dinner function and also left some at home so that ‘me and mine’ could also indulge.
I’m not supposed to be eating chocolate but who could resist 🙂
The great thing is that these cookies have no eggs so they are perfect for people who have egg allergies (which is why I brought them to our dinner hosts in the first place).
Proof that one does not need 15 ingredients to create a truly satisfying dessert.