A Vegetarian Tour de France: Chick-Peas Vinaigrette

July 18, 2009 By: Megabeth Category: Culinary Tour de France, Other, Salads, Side Dishes

This is fully loaded vinaigrette recipe is next up in this Vegetarian Tour de France.  This recipe comes from what I find is in a cookbook amusingly called “Jean Hewitt’s International Meatless Cookbook: Over 300 Delicious Recipes, Including Many for Fish and Chicken.” Uh, yeah…anyways…

I substituted the red wine vinegar with champagne vinegar and it came out so good that we couldn’t wait the two hours to let the flavors soak in. In fact, it sat for about 15 minutes and was nearly eaten in one sitting. (I can’t really report on how the fully marinated leftovers tasted the next day as they were eaten by another party in this house…)

Just a heads up, the recipe calls for one large red onion. I only used a half of a red onion and found that there were plenty of onions in the salad. A whole onion may overwhelm the dish – but I leave it to your tastes as to how you want to prepare it. That said, you can probably get away with throwing in some more cheese and chickpeas into the mix. I had a lot of the dressing leftover because I didn’t want to over saturate the salad.

Chick-Peas Vinaigrette
Jean Hewitt’s International Meatless Cookbook

2 cans (15.5 ounces) chick-peas, drained and rinsed
1 large red onion, thinly sliced and separated into rings
1 cup tiny cubes Gruyere or Swiss
2/3 cup olive or vegetable oil
1/4 cup red wine vinegar (I used champagne vinaigrette instead.)
1 clove garlic, crushed
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 cup finely chopped fresh chives, or 4 tablespoons freeze-dried
1/4 cup chopped fresh parsley
1 hard-cooked egg
2 tablespoons drained capers

Place the chick-peas, onion rings, and cheese in a medium-sized bowl.

A Vegetarian Tour de France: Chick-Peas Vinaigrette

In a screw-cap jar combine te oil, vinegar, garlic, salt, pepper, chives, parsley, chopped white of the egg, and the capers.

A Vegetarian Tour de France: Chick-Peas Vinaigrette

Shake to mix.

A Vegetarian Tour de France: Chick-Peas Vinaigrette

Pour enough of the dressing over the salad to coat when tossed. Cover and chill several hours. Serve in a lettuce-lined bowl with finely sieved egg yolk as a garnish.

A Vegetarian Tour de France: Chick-Peas Vinaigrette

A Vegetarian Tour de France: Chick-Peas Vinaigrette

Mediterranean Layered Veggie Dip

June 01, 2009 By: Megabeth Category: Snacks/Appetizers

I learned the hard way that this is not a make ahead dish. More specifically, by making this dip the night before it was going to be consumed meant that while in the refrigerator the tomatoes and greek yogurt exuded a lot of liquid. As a result, this dip ended up being a little juicy albeit it was still delicious. However, if you are going to just make and serve it, it’s actually pretty durn good.

Mediterranean Layered Veggie Dip
From Healthy and Green Living

1 1/2 cups Greek yogurt (I used fat-free)
2 tablespoons fresh snipped chives
1 cup hummus
1 cucumber, peeled, seeded, and chopped
3 plum tomatoes, seeded and chopped
1/4 cup oil-cured or Greek-style olives, sliced
4 ounces feta cheese, crumbled
1/4 cup green onions, white and green parts, chopped
Fresh or dried oregano, for garnish

Mix the yogurt and chives together and spread in a 10-inch glass pie-plate.

Mediterranean Layered Veggie Dip

Spread the hummus evenly over the yogurt.

Mediterranean Layered Veggie Dip

Sprinkle with cucumber…

Mediterranean Layered Veggie Dip

then with tomatoes…

Mediterranean Layered Veggie Dip

olives…

Mediterranean Layered Veggie Dip

feta…

Mediterranean Layered Veggie Dip

and green onions.

Mediterranean Layered Veggie Dip

Sprinkle top with oregano. Serve with pita chips. May also be used in wraps or pita pockets as a sandwich, or served with grilled eggplant.

Mediterranean Layered Veggie Dip

Serves 4 to 6.

Tomatoes with Parsley Pesto

March 02, 2009 By: Megabeth Category: Salads

As winter decides to throw one last winter storm our way, I’ve realized how much I’ve missed the summer. This tomato and parsley salad brought a little taste of summer back into our house. Best of all, I was able to use a lot of the parsley my Aerogarden has been producing. In fact, the parsley was overtaking all the other herbs that were growing. This was a great way to get rid of a lot of it!

I based this recipe on one that was posted on iVillage’s GardenWeb.

Tomatoes with Parsley Pesto
by Megabeth

1/2 c. packed fresh flat leaf parsley
1/2 cup packed fresh curly leaf parsley
1 garlic clove
Dash pepper
3 T. olive  oil
2 T. apple cider vinegar
Campari or cherry tomatoes cut into wedges

parsley

In a blender or food processor, combine the first four ingredients.

tomato parsley salad

Cover and process until finely chopped.

tomato parsley salad

Add oil and vinegar; mix well. Transfer to a bowl, cover and refrigerate.

tomato parsley salad

When ready to serve, add tomatoes and gently toss to coat.


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