I’ve been exploring the vegan lifestyle for the past year as we’ve been spending time with Aaron’s cousin, and several of our friends are vegetarian. All of my vegan/vegetarian friends offer to bring their own food, but I’m of the belief that when you invite folks to your home for a meal you should try your best to ensure they can eat what you serve. We hosted a dock party that included the traditional barbequed chicken and hot dogs, corn on the cob, watermelon, apple pie and chips and dip, and I wanted to add a dish that would be filling as a main course for our vegan guests and also serve as a side dish for the carnivores.
This is really good stuffed in a pita with hummus, on crackers, or on it’s own as a main course or side. It can be served cold or at room temperature and is better the same day as it got a bit watery when I had leftovers a day later, although it was still good.
All of these ingredients, with the exception of the dairy-free/vegan sour cream, are available at the Alameda Grocery Outlet. They do have an amazing selection of vegan and organic items, though.
We’ll keep a good stock of canned beans on board when cruising; for protein when we are at sea, and when we have access to fresh veggies but are unsure about the safety of meats in foreign ports. We’re both pretty adventurous eaters, but draw the line at things like dog meat.
Variations: If you aren’t vegan, you can substitute regular sour cream or plain yogurt for the dairy-free sour cream. Instead of a creamy dressing, you can also substitute 1/4 cup of olive oil in lieu of the sour cream for a vinaigrette dressing.
- 2 cans white beans, drained and rinsed
- 1 medium size cucumber, diced
- 1/2 red pepper, diced (you could also use green, yellow or orange, or a combo)*
- 3 green onions, thinly sliced
- 1 cup of Italian parsley leaves, chopped
- Salt and pepper to taste
- Combine all ingredients in a bowl and gently toss.
- 1/2 cup dairy free sour cream*
- 2 teaspoons dijon mustard
- Juice from one medium sized lemon
- Combine ingredients in a bowl and mix well.
- Pour over white bean salad and toss gently.
- Allow to sit in the refrigerator for 30 minutes to an hour.
Serve with pita bread or crackers and hummus.
* I bought a dry veggie dip mix packet and combined with the leftover dairy-free sour cream to serve with the other half of the red pepper cut into strips as well as carrots and celery.
Go To Tuesdays are weekly recipes from products purchased at the Alameda Grocery Outlet, 730 Buena Vista Ave.
Please let me know if you made the recipe and liked it or would suggest changes. And also feel free to suggest future recipes.