(before and after baking)
and a sweet potato salad:
Dressed with Dijon mustard, balsamic vinegar, olive oil, salt and pepper and tossed with chopped parsley, toasted walnuts, and dried cranberries.
I also finished up a carrot salad my mom had made, adding chickpeas and cilantro. The best part of that was using their mini hatchet!
She had already made a cornbread (not vegan - I think there was cheese in it, but it looks pretty. There were also chopped peppers in it.)
We put out some peanuts, cuz we classy like that.
Also on the menu was a green salad, grilled chicken, fruit salad, cannolis, fish pies, and probably even some more stuff I can't remember.
More stuff I didn't eat (yet) is this kimchi! This is a photo from yesterday and another one from today. In the second picture, you can see the bubbles of fermentation!
I am excited for this stuff. I salted chopped napa cabbage and let it wilt overnight. The next morning (cuz there's nothing like the smell of cabbage in the morning), I rinsed the cabbage off and added grated carrot, sliced radish, chopped garlic, grated ginger, red pepper flakes, and a little cane sugar. I hope it comes out well! I will keep you posted.
Now, how about that white bean burger recipe?
White Bean Burgers (makes 12 smallish patties)
2 15 oz. cans (BPA free) white beans
1 TBS olive oil
1 c. scallions, chopped
2 large garlic cloves, minced
3/4 c. finely grated carrot
3 TBS lemon juice
1/4 c. chopped parsley
1/2 c. bread crumbs
1 tsp mustard
black pepper and salt to taste
cayenne pepper or sriracha for heat if desired
-Heat olive oil in a skillet and saute scallions, garlic, and grated carrot about 2 minutes until fragrant and carrots are slightly soft. Remove from heat.
-In a large bowl, mash beans with lemon juice. Add in carrot mixture, parsley, bread crumbs, mustard, and season to taste. Refrigerate mixture 1 to 2 hours. Form into patties at least 1/2 in. thick.
-Brush patties with olive oil and bake in a 350* oven for about 35-40 minutes, flipping after 1/2 hour or cook in a skillet with olive oil about 4 minutes.