Over Memorial Day weekend, we decided to have a barbeque at the last minute. The guest list included our friends who are vegans, our neighbors who have celiacs and finally our friends, the omnivores. Makes for an interesting menu, yes? Everyone brought their own “meat” for the grill. I was in charge of sides.
White Bean and Green Bean Salad
1 large can Greek Gigantes white beans, drained and rinsed
1 lb green beans, cut into 2 inch pieces, blanched and cooled in ice
Juice of 4 oranges (zest of one orange, before juicing)
2 cloves garlic, chopped
2 tsp.Harrisa or spicy paprika
Salt and pepper to taste
3 spring onions, green tops chopped
Place the white beans, cooled green beans and spring onions in a large shallow bowl. Zest the oranges right over the beans. Juice the oranges and add the garlic and harrisa and season with salt and pepper. Pour over the beans and allow to marinate for a few hours at room temperature.
French Style Potato Salad (I made this salad last so that we ate it slightly warm)
2 lbs. Potatoes,Yukon Gold or Red Bliss, scrubbed, not peeled and boiled in salted water until easily pricked with a fork. Allow to cool slighty.
While potatoes are cooking mix together:
1/4 cup white wine vinegar
1/3 cup fruity extra virgin olive oil
2 Tbsp. grainy mustard (I like Maille brand)
2/3 cup scallions or fresh chives, thinly sliced
1/2 cup diced celery
sprinkle of paprika
4 Tbsp. capers, drained
Nice handful of lightly chopped fresh parsley
Once the potatoes are cool enough but still slightly warm, cut the potatoes into quarters. Quickly toss the remaining ingredients with the still warm potatoes. The warm potatoes will absorb the dressing. Sprinkle with the parsley and serve.
Carrot and Chickpea Salad
This is a brightly colored side salad that is best served at room temperature.
2 Tbsp. Extra Virgin Olive Oil
2 cloves of garlic, minced
1/2 tsp. ground cumin
1/2 tsp. ground coriander
2 lbs carrots, halved lengthwise and then sliced on the diagonal into 1/2 inch long slices
2 Tbsp. red wine vinegar
1 tsp. pomegranate molasses
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
2 Tbsp. chopped fresh cilantro (or more)
1 can chickpeas, drained and rinsed
1 large English cucumber, sliced in half and then into 1/2 inch pieces on the diagonal
Heat the oil in a pan and saute the garlic and spices for about 1 minute. Steam the carrots for about 5 minutes covered. Combine the vinegar, mustard, salt and pepper in a bowl and add the sauteed garlic and spices. Pour over carrots, add garbazos and cilantro and toss until evenly dressed.
For the dessert table:
Vegan Pistachio Cake (This time I used coconut oil and coconut milk -it was enjoyed by all.)