The Vegetarian Resource Group Blog


Posted on September 30, 2015 by The VRG Blog Editor


World Vegetarian Day is celebrated each year on October 1st. Share some delicious vegan food with friends, family, co-workers, and others that day! Below are two recipes you may want to try out.


Potato Pinto Salad (from More Fabulous Beans)
Serves 5

In a medium saucepan, cook in boiling water until almost tender:
2 cups peeled and diced potatoes

Add: 10 ounces frozen peas
Return to a boil and cook until the potatoes are tender. Drain well.

To make the dressing, combine in a small jar with a tight fitting lid:
1 cup plain vegan yogurt
3 Tablespoons apple cider vinegar
1 Tablespoon spicy mustard
¼ teaspoon pepper
Salt to taste

Shake dressing until well blended and set aside.

Combine in a serving bowl:
1½ cups cooked pinto beans
1 cup chopped celery
1 cup sliced ripe olives
½ cup minced red onions
½ cup chopped fresh dill weed

Pour the dressing over vegetables and beans and toss until they are evenly coated. Add the potatoes and peas, and carefully toss again until evenly combined. Serve at once or chill for several hours in the refrigerator to allow the flavors to blend.


African Chickpea Stew (from Cooking Vegan)
Serves 6

1 Tablespoon coconut oil or extra-virgin olive oil
1 onion, diced
2 cloves garlic, minced
4 cups vegetable stock or water
2 cups peeled and diced sweet potatoes or yams
1 cup cooked or canned chickpeas, rinsed
½ cup brown rice
¼ teaspoon salt
¼ cup peanut butter
2 cups thinly sliced kale leaves or collard greens
2 Tablespoons freshly squeezed lemon juice
½ teaspoon ground pepper
Hot sauce (optional)

Heat the oil in a large soup pot over medium heat. Add the onion and cook, stirring occasionally, for 3 to 5 minutes, or until soft. Add the garlic and cook, stirring occasionally, for 3 minutes. Add the stock, sweet potatoes, chickpeas, rice, and salt and stir until combined. Bring to a boil. Decrease the heat to low, cover, and simmer for 45 minutes.

Put the peanut butter in a small bowl. Stir in enough liquid from the stew to make a smooth paste. Stir into the stew. Add the kale or collard greens, lemon juice, and pepper. Season with tamari to taste and hot sauce if desired and stir until combined. Cover and cook for 5 minutes, or until the kale is tender.

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