While I love the idea of shunning all animal based products – I just can’t give up meat (I’ve tried and failed). That’s not to say I don’t have vegan phases now and again, usually catalyzed by a new cookbook.
Cookbooks are like shoes – you can never have too many (as long as you actually use them).I recently started stalking Pure Vegan every time I wandered into Chronicle Books. The bright cover photo was so memorable that I had to make the recipe – naturally the book found its way home with me last weekend.
Rainbow Carrot, Tomato and Three-Bean Salad
You will need:
1 bunch rainbow carrots (decided to add at the last minute, for more texture and sweet flavor)
1 pint cherry tomatoes
1 1/2 teaspoons salt
1 pound fresh green beans, trimmed
1 tablespoon extra-virgin olive oil
4 shallots, thinly sliced
One 15-ounce can red kidney beans, drained
One 15-ounce can butter beans, drained
1 cup coarsely chopped parsley
1/2 cup Wendy’s Vinaigrette (below)
Freshly ground pepper
1 lemon, cut into wedges
1. Preheat Oven to 375°
2. For cherry tomatoes less than 1/2 inch in diameter, leave them whole; cut larger ones in half. Put the tomatoes on a rimmed baking sheet cut-side up and sprinkle with 1 tablespoon of the salt. Bake for 40 minutes, until the tops begin to slightly char. Set aside to cool.
3. Remove green stems from carrots, and scrub under cold water to remove dirt. Dry with paper towels, and then chop into 2″ diagonal slices. Toss in a large bowl with 1/4 cup parsley, olive oil and salt to season. Put the carrots on a second rimmed baking shit and bake for 40 minutes, or until slightly browned. Set aside to cool.
4. Meanwhile, prepare an ice-water bath by filling a large bowl with ice and water. Bring a large pot of water to a boil. Add the green beans and cook until tender, 5 to 8 minutes. Drain, then immediately plunge the beans into the ice-water bath to stop the cooking process and set the beautiful green color of the beans. When cooled, drain the beans and spread them on a clean kitchen towel to dry.
5. In a small skillet, heat the olive oil over medium-low heat. Add the shallots and saute until they begin to caramelize, 5 to 6 minutes. Season with the remaining 1/2 teaspoon salt and remove from heat.
6. In a large mixing bowl or salad bowl, combine the green beans, kidney beans, butter beans, and parsley, then add the shallots and tomatoes, including any juices in their pans. Stir gently to combine, then drizzle the vinaigrette over everything. Toss gently until everything is coated.
7. Season with pepper, then taste and adjust the seasoning if you like. Squeeze the lemon wedges over the salad just before serving.
1 teaspoon balsamic vinegar
2 teaspoons Dijon mustard
1 small shallot, minced
1/2 teaspoon Vegan worcestershire sauce
3 tablespoons extra-virgin olive oil
Freshly ground pepper