Tabbouleh with Cantaloupe and Pecans

I like tabbouleh, but it's hit or miss with my family. I'll be honest, I think this would have been better without the addition of cantaloupe, but hindsight is 20/20. Make it and decide for yourself.

Tabbouleh with Cantaloupe and Pecans

1 c. bulghur wheat
1-1/2 c. boiling water
1/4 c. lemon juice
1 t. salt
Pinch of cayenne
1 c. chopped cilantro or parsley
Cubed cantaloupe
Chopped pecans
1 t. black pepper

Mix the bulghut, boiling water, lemon juice, salt, and cayenne in a large bowl. Mix well, then set aside for about an hour. The bulghur will absorb the water. Stir in the cilantro, cantaloupe, pecans, and black pepper. Chill for about an hour. Serve. Enjoy!

Bean Salad

I always thought bean salads were unappealing. I mean, I like beans and all, but something about bean salads just looked boring. Not this one!

Bean Salad

One can kidney beans, drained
One can pinto beans, drained
One can black-eyed peas, drained
One package frozen lima beans, thawed
One can corn, drained
1/2 an onion, diced
1 t. pepper
1/2 c. Italian dressing

You know the drill: mix everything together in a large bowl, stirring to make sure it's all coated well. Chill or serve at room temperature. Enjoy!

Grilled Potatoes

It's easy to talk my family into grilling something. Most of them love to grill and need only a suggestion, and they are happy to comply!

Grilled Potatoes

5 large potatoes, scrubbed and thinly sliced
1/4 c. chopped green onions
2 t. parsley
2 t. chives
1/4 t. salt
1/4 t. paprika
14 t. black pepper
Vegan bacon

Make several squares of heavy duty foil. Grease each sheet with vegan butter. Layer the potatoes, and sprinkle with remaining ingredients. Dot with additional butter. Fold the foil, sealing well, but leave enough room for steam. Grill over medium heat for about 30 minutes, turning packets over about every 10 minutes. Check for doneness. Serve. Enjoy!

Mixed Grill Kabobs

I really like kabobs. They are easy to make, and you can make them any variety of ways. They're so versatile!

Mixed Grill Kabobs

One package vegan chicken, cut into cubes
One package Gardein Beefless Tips
One package vegan sausage, cut into thick slices
Assorted fresh vegetables, cut into large chunks
1/3 c. vegan Worcestershire sauce
1 T. shredded lime peel
1/4 c. lime juice
2 t. crushed rosemary
1 T. olive oil

Place the everything in a ziploc baggie, seal, and shake well to coat everything as evenly as possible. Let marinate in the fridge overnight.

Drain well, but reserve any leftover marinade. Thread, in random fashion, the meats and vegetables on skewers (if using wooden skewers, be sure to soak them first!) Grill over medium heat, basting periodically with the leftover marinade. Cook until veggies are nicely cooked. Serve. Enjoy!

Thai Style Coleslaw

Coleslaw is often a staple with barbecue. Some people, like my dad, preferred the more sour version. Me, I prefer a sweeter slaw. But I get bored of the typical slaw served in most restaurants. So, I like to try out different variations. This is one.

Thai Style Coleslaw

3 c. shredded cabbage (or just buy one bag of ready to go coleslaw in the produce section)
One carrot, shredded
One onion, sliced thin
2 t. dried mint
2 t. dried basil
2 T. lime juice
2 T. soy sauce
2 T. water
1 T. sugar
Toasted sesame seeds

Combine everything, except the sesame seeds, in a bowl and mix well. Let sit to blend flavors. Top with sesame seeds. Serve. Enjoy!

French Style Green Beans

I've been reading several books lately about the way the French eat. It's been pretty enlightening, really. Their super power lies in portion control. That way they still get to drink wine with meals. ;)

Provençal refers to anything related to Provence. It is the birthplace of salade Nicoise, a salad that contains as one of its ingredients something called haricots verts. That translates to green beans, but they are skinnier, and more expensive than what most of think of as green beans. So this recipe uses regular green beans. If you wanted to make it more "French", you could hunt down some haricots verts.

French Style Green Beans

One pound green beans, ends snipped and then cut into 1 inch pieces
One can of diced tomatoes
One onion, chopped fine
Two cloves garlic, minced
Olive oil
Salt and pepper

Saute the onion and garlic in oil until softened. Add them, plus the oil, to a crock pot. Add the green beans and tomatoes to the crock pot, and season with salt and pepper. Stir well, cover, and cook on low for about six hours. Serve. Enjoy!

Stir-Fried Broccoli with Ginger and Garlic

We all know broccoli is good for us. It's an excellent source of fiber, and 1 c. of cooked broccoli provides 245% of Vitamin K, 135% Vitamin C, not to mention several vitamins and minerals. It even has Omega 3. It's a powerhouse in a cute little tree shape. And yet, there are some people who hate it! Fortunately, I'm not one of them. I love the stuff.

Stir Fried Broccoli with Ginger and Garlic

One head of broccoli, chopped (or buy frozen, if you're pressed for time)
Canola oil
Thinly sliced fresh, peeled ginger
1 t. salt
3 garlic cloves, peeled and chopped
3 T. vegetable broth
1 t. sesame oil

Heat the canola over high heat in a wok or frying pan. Stir in the ginger. Add the broccoli, garlic, and salt and stir vigorously. You don't want anything to burn. When the broccoli turns a bright green, and the vegetable broth, cover, and let cook over the high heat for about a minute. Remove from heat and stir in the sesame oil. Mix well. Serve. Enjoy!