Wednesday, September 26, 2007

Veg Blog and Recipes

I got an email from PETA with some blogs to check out, and this one is one of my new TOPS. I have linked the blog on the side of this one, and also wanted to paste one of the blogger's recipes on here (in case you don't go to the blog yourself you could try out one of the recipes below). They both sound YUMMY!!

Jalapeño-Corn Salad

1 Tbsp. extra virgin olive oil
4 ears sweet corn, kernels cut off
1-2 jalapeños, seeded and diced
2 tsp. white vinegar
4 tsp. fresh lime juice
Cayenne pepper and salt, to taste
1 scallion, thinly sliced
2 Tbsp. chopped cilantro
1 cup cherry tomatoes, cut in half

•Heat the olive oil in a large skillet and sauté the corn and jalapeños over medium heat for 7 to 8 minutes, or until the corn is tender. Remove from the heat.

•Place in a large bowl and add the vinegar, lime juice, cayenne, and salt. Toss to coat. Let cool.

•Add the remaining ingredients and serve.

Makes 5 to 6 servings
Red Potato Salad

2 1/4 lbs. red potatoes
1/2 cup olive oil
2 Tbsp. Dijon mustard
2 Tbsp. white wine vinegar
2 Tbsp. vegan mayonnaise
1 tsp. garlic powder
Salt and pepper, to taste
1/2 cup chopped red pepper
1/2 cup chopped celery
1/3 cup chopped red onion

•Scrub and quarter the potatoes. Cook in salted water until just tender. Drain and rinse with cold water.

•Whisk together the olive oil, mustard, vinegar, vegan mayonnaise, garlic powder, salt, and pepper.

•In a large bowl, gently fold the chopped vegetables into the potatoes. Add the dressing, tossing to coat. Season to taste.

Makes 6 servings

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