Colorado Springs Vegan & Vegetarian Group Message Board › July Potluck Recipes
Colorado Springs, CO
Post all those yummy July Potluck recipes in this posting. Here are the two recipes for the dishes we brought today
Three Bean Salad
A tasty bean salad, with tangy dressing.
* 1 can (15 to 16 ounces) cut green beans, drained
* 1 can (15 to 16 ounces) cut yellow beans, drained
* 1 can (about 16 ounces) red kidney beans, drained
* 1/4 cup chopped green bell pepper
* 1 cup sliced purple onion
* 1/2 cup cider vinegar
* 1/3 cup vegetable oil
* 1/2 cup granulated sugar
* 1 teaspoon salt
* 1 teaspoon pepper
Directions for three bean salad
Rinse beans; drain. Combine beans, green pepper, and sliced onion. whisk together remaining ingredients; pour over bean mixture. Toss three bean salad well and chill for at least 4 hours. Store three bean salad in refrigerator.
Three bean salad serves 10 to 12.
Amazing Potato Salad
8 medium potatoes
2 stalks of celery
1/2 cup chopped onions (we used green onions)
1 or 2 diced pickles (sweet or dill)
1 teaspoon mustard
1 teaspoon Dijon mustard
1 cup vegan mayo
paprika sprinkled on top
salt and pepper to taste
- Added turmeric for yellow color.
Wash, peel and boil potatoes for about 25 minutes, or until soft. Drain and let them cool for a few minutes. Cut potatoes into small cubes, and put them in the fridge for about an hour to cool off some more.
When potatoes are cool, place in a bowl or dish, and stir in the onions, celery, pickles, mayo, mustards, salt and pepper. Sprinkle paprika on top.
Preparation time: a couple hours- mostly just to let potatoes cool in the fridge.
Edited by Lisa on Jul 25, 2010 2:56 PM
|A former member||
Chocolate Mousse Pie (or Chocolate Mousse)
Recipe by Jennifer Raymond, M.S.,R.D.
1 cup vegan chocolate chips (dairy free - carob or grain sweetened)
1 cup rice milk
2-12.3 ounce packages of low-fat silken tofu
1 teaspoon vanilla extract
1 ready-made graham cracker pie crust
Place chocolate chips and non-dairy milk in a microwave-safe bowl and microwave for 1 minute. Let sit for 2 minutes.
Place tofu, vanilla and chocolate chip/non-dairy milk mixture in a food processor or blender and process until smooth. Transfer in to graham cracker crust, if using, or small individual serving dishes and chill for 2 hours in the refrigerator or 30 minutes in the freezer. You can add fresh fruit to the top if you like.
**My experience is that this recipe makes more than enough for one pie crust so sometimes I will split in to two. Depends how deep you want your pie but my first time it almost overflowed!
Recipe from SusanV at blog.fatfreevegan.com
1 1/4 cup whole wheat flour (white whole wheat preferred)
6 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground chia seeds or flax seeds
1/4 teaspoon salt
3/4 cup water
1/2 cup blueberries
1 teaspoon balsamic vinegar
1/2 cup date syrup, maple syrup, or other liquid sweetener
1 cup blueberries (for serving)
additional syrup or agave nectar to taste
Preheat oven to 350 F. In a medium bowl, mix flour, cocoa powder, baking powder, baking soda, chia (or flax) and salt. In blender, combine water, 1/2 cup blueberries, and balsamic vinegar and blend until smooth.
Make a well in the dry ingredients. Add the syrup and the blueberry mixture. Stir until completely mixed. Pour into an oiled 9-inch round cake pan.
Bake 30 minutes or until a toothpick inserted in center comes out clean. Cool completely before inverting onto serving platter.
Serve with blueberries on top, drizzled with additional syrup or agave. (I recommend agave for drizzling.)
Nutrition (per serving): 144 calories, 10 calories from fat, 1.2g total fat, 0mg cholesterol, 217.1mg sodium, 204mg potassium, 33.6g carbohydrates, 4.4g fiber, 14.9g sugar, 3.6g protein, 2.2 points.
Edited by Barb on Jul 26, 2010 6:20 AM