So she’s not my aunt, but she is someone’s. Growing up I would never even dare taste a bean salad let alone make one. However, starving while out at the beach one day, I was cornered with this, my only sustenance and can I say that since that moment I was not only a convert but a Beano stock holder.
I adapted that version and have since made it one of my signature BBQ/Potluck/quick in a pinch wow ’em salads.
3/4 Cup Red or Balsamic Vinegar
1/2 Cup Olive Oil
1/4 Cup Extra Fine Fruit Sugar
1/2 teaspoon salt
Pepper to Taste
Combine ingredients in an air tight container and shake well to dissolve the sugar.
Allow to stand for about and hour or at least the time to prepare the salad ingredients, if you are in a hurry.
3 Cans of Beans (garbanzo, turtle, romano etc.)
1 Cup Fresh Green Beans (Trimmed and sliced to 1″ inch lengths) ** – measure to get correct number
1 Red Pepper
1 Yellow Pepper
2 Celery Stalks
1 Red Onion (Small)
2 Cloves of Garlic
2 Tablespoons Finely Chopped Flat Leaf Parsley (optional, if you’re feeling decorative)
Rinse the canned beans well and set aside in a large bowl.
Peel and mince the garlic.
Trim and slice green beans to 1″ inch lengths. Clean and trim the remaining vegetables and chop each into about a 1/2″ dice.
Add everything to the beans, including the dressing and toss well to coat.
This salad can be served immediately or made ahead to marinate up to a day ahead for a more thorough flavor.
Ever just need a cookie? The perfect sweet treat or quick snack is here and it’s almost healthy! Oatmeal wins again!
VEGAN OATMEAL COOKIES
1/2 Cup Unbleached All Purpose Flour
1/2 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/4 Cup Coconut Oil
3/4 Cup Turbinado Sugar
2 Tablespoons Molasses
1 Ripe Banana, mashed
1/4 teaspoon Sea Salt
2 Cups Whole Oats (not quick)
1 teaspoon Cinnamon (if you’re adding dried fruit, not chocolate)
1/2 Cup Dried Apricots, finely chopped or Raisins (optional)
1/2 Cup Semi-sweet Chocolate Chips (also optional, but delicious)
Maldon Salt, for finishing
Preheat the oven to 350ºF and prepare a baking sheet lined with parchment paper
Melt the coconut oil and add it to a large bowl along with the sugar, mashed banana and salt. Mix well to cream and dissolve sugar. Add the molasses and the cinnamon/dried fruit, if using.
Fold in the oats, flour, baking soda and baking powder, mixing just to combine and dampen the oats. Stir in the chocolate chips, if using.
Drop the cookie dough by the heaping tablespoon onto the prepared baking sheet with a cookie width space between each dollop, as they will spread slightly.
Bake for 8-10 minutes or until golden around the edges.
Cool slightly on baking sheet, then transfer to a rack to cool completely.
Yummy. Can we say waay better than store bought? And the kids like ’em too.
1/4 Cup Vegan Margarine
1/2 Cup Dark Brown Sugar (packed) – Check your source
1/4 Cup Maple Syrup
1 teaspoon Vanilla
3 Cups Rolled Oats (regular, not quick)
1 Cup Rice Krispies
1/2 Cup Semi-Sweet Chocolate Chips
1/2 Cup Banana Chips (crushed), optional
1/2 Cup Hazelnuts (crushed), optional
Combine the maple syrup, brown sugar, vanilla and margarine in a saucepan.
Melt the sugar and bring the mixture to a boil.
Reduce the heat and simmer for about two minutes.
Remove the sugar mixture from the heat and allow it to cool slightly.
Combine the oatmeal, rice, banana chips and half of the chocolate pieces (or other dry ingredients) in a large bowl.
Pour over the brown sugar mixture, stirring to coat everything well.
Spread evenly in a 13″ x 9″ dish.
Press remaining chocolate over top to incorporate and flatten the bars.
Refrigerate for about 2 hours or until set.
Cut into bars (or squares).
Alternates to try
Omit the banana chips and chocolate for one cup worth of the following combinations:
Dried cherries (1/4C) and chocolate (1/2C) with slivered almonds (1/4C)
Dried coconut (1/4C), banana chips (1/2C) and sunflower seeds (1/4C)
Dried cranberries and hemp seeds