Saucy BBQ Chickpeas and Green Beans from Plant-Powered Families
This is a very unassuming recipe, but the final dish is something more than its parts, full of bold flavor and very satisfying. Serve over rice or quinoa, or in wraps with avocado (have I mentioned avocado goes with just about anything)?
Makes 4 servings
1½ cups green beans, cut into bite-size pieces
1/4 cup natural ketchup
2 tablespoons tahini
1 teaspoon Dijon mustard
2 medium cloves garlic, grated
3 tablespoons coconut vinegar or apple cider vinegar
1 tablespoon tamari or coconut aminos
2 teaspoons vegan Worcestershire sauce
1/2 teaspoon chipotle hot sauce (optional; see note)
1/3 cup water
1/4 cup minced shallot or onion
2½ cups chickpeas (see note)
- First, blanch the green beans. Bring 2–3 cups of water to a boil in a small saucepan. Add the beans, let cook for just a minute or two until vibrant green, then strain and run under cold water. Set aside.
- Preheat oven to 400°F. In a bowl, whisk together the ketchup, tahini, Dijon mustard, garlic, vinegar, tamari, Worcestershire sauce, and chipotle hot sauce, and then whisk in the water. Once well incorporated, stir in the shallots.
- Transfer the mixture to a baking dish (I use an 8″ × 11″ dish, but a similar size will work). Add the chickpeas and stir through. Bake, covered, for 25 minutes.
- Add the green beans, stir through, re-cover, and bake for another 4–5 minutes (not much longer, or the beans will turn a gray color). Remove and serve.
Hot Sauce Note: Chipotle hot sauce adds more smoky heat than spicy heat, but if you think the kiddos will be sensitive to it, feel free to omit.
Beans Note: If you are a little short on green beans, you can sub extra chickpeas—for example, you can use 1 cup of green beans and 3 cups of chickpeas. Or, if you prefer more green beans, you can do that too, and use less chickpeas! It’s a flexible recipe.
Serving Suggestions: Serve over a cooked grain like basmati brown rice, quinoa, or millet. A little chopped avocado on top is especially delicious!
Jazzylicious Shish Kebabs from Jazzy Vegetarian Classics
These jazzy shish kebabs will satisfy vegans and meat-eaters alike. The colorful and impressive presentation is sure to add a festive touch to your barbecue meal. To make it super easy, you can use your favorite bottled vegan barbecue sauce.
Makes 5–6 servings
Vegan barbecue sauce
2 packages cubed seitan, well drained (see note)
3 sweet peppers (orange, red, and/or yellow), seeded and cut in 1½-inch pieces
2 medium sweet onions, cut into chunks
2 medium zucchini, cut into ½-inch thick slices
16 ounces cremini mushrooms, cleaned and stems removed
20 cherry tomatoes
10 to 12 metal or bamboo skewers
- Cover two large, rimmed baking sheets with foil or unbleached parchment paper.
- Put the seitan in a large bowl and top it with ¼ cup of the sauce. Gently toss the seitan to coat. Cover and refrigerate for 1 to 2 hours to marry the flavors.
- Put the peppers, sweet onions, zucchini, mushrooms, and tomatoes in a large bowl. Top with ¾ cup of the sauce (leaving about ½ cup in reserve) and toss to coat. Cover and refrigerate 1 to 2 hours to marry the flavors. Prepare two metal or bamboo skewers for each person. If you are using bamboo skewers, place them in a pan and cover them with filtered or spring water. Let the skewers soak in the water for about 30 minutes prior to assembling the kebabs to prevent them from burning.
- To assemble the kebabs, carefully thread the kebab ingredients onto your prepared skewers in the following order: Pepper, Seitan, Zucchini, Mushroom, Onion, Pepper, Seitan, Tomato, Onion, Zucchini, Seitan, Mushroom, Tomato, Pepper.
- Arrange the kebabs evenly on the prepared baking sheets. (If you are not baking or grilling them immediately, cover loosely with foil, and place the sheets back in the refrigerator for up to 2 hours before cooking.)
If Grilling: Place the kebabs directly on the grill. Grill the kebabs over medium heat for about 20 minutes or until the veggies are crisp-tender and the seitan is slightly crisp and golden in color. While the kebabs are grilling, rotate them often, frequently brushing them with additional barbecue sauce to keep them moist.
If Baking: Preheat the oven to 400 degrees F. Leave the kebabs on the baking sheets. Bake for 20 minutes. Rotate the kebabs once, and brush them with additional barbecue sauce. If the kebabs are browning too quickly, loosely tent the baking sheets with foil. Continue baking for 20 minutes or until the veggies are crisp, tender, and the seitan is slightly crisp and golden in color.
Serve shish kebabs over quinoa or brown rice to add an extra pop of texture and flavor.
Potato Salad with Pine Nuts, Olives, and Dill from The China Study Quick & Easy Cookbook
I like potato salad but every now and then I like to change it up a little. Pine nuts and olives are not the usual for this salad, but they add a nice Greek flair to this otherwise popular American fare. Serve this on a bed of spinach and you have a good meal.
Makes 4–6 servings
2 pounds red skin potatoes, cut into ½–inch cubes
1 cup vegan mayonnaise
4 green onions, sliced
½ cup toasted pine nuts
½ cup pitted kalamata olives
¼ cup minced fresh dill
sea salt and black pepper to taste
- Place the potatoes in a large pot and cover with 2 quarts of cold salted water.
- Bring the pot to a boil over medium-high heat. Reduce the heat to medium-low and cook until the potatoes are tender, about 8–10 minutes.
- When the potatoes are tender, drain them in a colander and rinse under cold water until cool. Drain again and add them to a bowl with the remaining ingredients.
- Mix well and chill until ready to serve.