Today, I opted for super simple recipes that translate well with a large growd. After all, it is picnic season! The first recipe I showcased was a blackened chickpea salad. It's gluten free, veggie based, and has a soy free option.
 |
| This is great with veggies and on sandwiches |
Blackened Chickpea Salad
gluten free
soy free option: Use soy free mayo.
Dressing:
1 cup vegan mayo
¼ cup dijon mustard
2 Tbsp cider vinegar
2 grated carrots
¼ cup red onion, diced
5 green onions, minced
Blackening Spice:
1 Tbsp smoked paprika
1 Tbsp granulated garlic
1 Tbsp granulated onion
1 Tbsp dried thyme
1 tsp nutmeg
1 tsp black pepper
1 tsp cayenne pepper
1 tsp dried basil
1 tsp dried oregano
Two 15 oz cans chickpeas, drained and rinsed
salt to taste
salt to taste
In a large bowl, combine all the ingredients for the dressing. Add the blackening spice and stir until thoroughly combined. Pulse the chickpeas until they are broken up, but still maintain a lot of texture (maybe 3-4 times). Add the chickpeas to the bowl and mix thoroughly. Salt to taste. Let chill for at least an hour before serving.
Of course, I didn't want to do a demo without doing my recipe for deviled cucumbers. The original recipe is years old, but I only just recently replaced the tofu for cucumbers.It's so simple and really has a wow factor, so here ya go...
 |
| All about that grace, no treble. Photo by my mom. |
Deviled Cucumbers
gluten free
soy free option: Use soy free mayo
2 large English cucumbers, sliced ¼ inch thick
15 oz can white beans, rinsed and drained
scant ⅓ cup vegan mayo
1 Tbsp yellow mustard
pinch of turmeric
1 heaping Tbsp dill relish
minced chives or green onions for garnish
paprika for garnish
Combine white beans, mayo, mustard, and turmeric in food processor. Process until completely smooth. Transfer to a mixing bowl. Add the dill and black salt to taste. Chill for at least an hour. Meanwhile, take your cucumbers and remove a small portion of the seeds from each slice. Do not hollow them out completely because they will hold the deviled filling. Once the filling has set, use a piping bag (or freezer bag) to pipe into the cucumbers. Garnish with paprika and chives.
Smoky variation: Replace the dill relish with 2 Tbsp imitation bacon bits. Replace the paprika with smoked paprika.
Tex Mex Variation: Replace the dill relish with 1/2 tsp cumin, 1/4 tsp crushed Mexican oregano, and 1 Tbsp finely minced onion. Garnish with chipotle chili powder and cilantro.
Que Fancy Pants Variation: Combine 3 Tbsp vegan sour cream with 1 Tbsp fresh chopped dill. Garnish with dilly sour cream and seaweed caviar.
