Chickpea Salad from Oh She Glows (vegan and gluten-free)

Here we have Chickpea Salad on whole grain toast
with arugula, cherry tomatoes and avocado
served along with some plantain chips.

Recipe from Oh She Glows 
Husband-Tested in Alice’s Kitchen

Makes 3-4 servings

We love a chickpea salad. I’ve tested quite a few.  This one is another good one.  It’s very lemony, pickily and dilly.  It’s been just too hot to cook, so this was a great dish to make without heating up the kitchen. (I usually make a double batch of any chickpea salad so that I have enough for lunches through the week.) Serve this salad in pieces of Boston or Bibb lettuce, in a wrap or sandwich, or on crackers. If you have a picnic or road trip in store you’ll be happy to know that it packs well. Oh, She Glows is a fine source for meatless and gluten-free meals.

Ingredients
1 (14-ounce) can chickpeas, drained and rinsed
2 celery stalks, finely chopped
3 green onions, thinly sliced
¼ cup finely chopped dill pickle
¼ cup finely chopped red bell pepper
1 carrot, shredded (optional)
2 teaspoons capers, drained (optional)
3 Tablespoons store-bought or Homemade Vegan Aquafaba Mayonnaise
1 garlic clove, minced
1½ teaspoons yellow or Dijon mustard
2 teaspoons minced fresh dill or ½ teaspoon dried dill (optional)
1½ to 3 teaspoons fresh lemon juice, to taste
¼ teaspoon fine sea salt, or to taste
Freshly ground black pepper

Directions
In a large bowl, mash the chickpeas with a potato masher until flaked in texture.
Stir in the celery, green onions, pickles, bell peppers, mayonnaise, and garlic until combined.
Now, stir in the mustard and dill, and season with the lemon juice, salt, and pepper, adjusting the quantities to taste.
Serve with toasted bread, on crackers, wraps, or on top of a basic leafy green salad. 

Spicy* Turmeric Pickled Cauliflower

Recipe from Chef Reilly Meehan (Instagram)
Husband-Tested in Alice’s Kitchen
Makes 2 (1 quart) Mason Jars

These spicy turmeric cauliflower pickles are just lovely. They will keep for a few weeks in the fridge.  Make a batch today so you’ll have a little flavor pop with your meals. 

1 head cauliflower (I used ½ head purple and ½ head orange.)
1¼ cup white vinegar
½ cup apple cider vinegar
¼ cup sugar
½ cup water
2 teaspoons salt
1-2 serrano peppers, sliced (I used one so that it wouldn’t be too spicy for the hubster.  You can also remove the seeds and the membranes to remove some of the heat.)
1 inch piece ginger, cut into chunks
3 cloves garlic, smashed
1 teaspoon peppercorns 
½ -1 teaspoon red pepper flakes (I used ½ teaspoon.) 
1 teaspoon ground cumin
1-2 teaspoons turmeric (I used 1 teaspoon because turmeric flavor can be a bit strong.)

Place all ingredients (except cauliflower) into a pot over medium heat and bring to a boil. Once it boils, turn to low and steep for 10 minutes.
Cut the cauliflower head into bite-sized chunks then place into a pickling jar, layering with the ginger, garlic and serrano pepper(s) from the pickling liquid. 
Pour the hot liquid over the cauliflower.  If the cauliflower is not covered with liquid, just add a bit of water to the jar until they are. Allow to sit at room temp for 30 minutes before popping on the lid. They will be ready to eat the next day and will get better the longer they “pickle” in the fridge.
Store the jars in the fridge for up to 4 weeks.
 

Homemade Pickling Spice

Recipe from Foodie Crush  
Husband-Tested in Alice’s Kitchen

Whether it's for quick pickled vegetables or long-term canning projects, there's no limit to the vegetables that can be pickled with this basic homemade pickling spice recipe.  If you like pickling, then you can double the recipe.

Ingredients**
1 Tablespoons black peppercorns
1 Tablespoons mustard seed
1 Tablespoons coriander seed
1 Tablespoons dill seed
½ Tablespoon allspice berries
½ teaspoon crushed red pepper flakes
5-6 dried bay leaves, crumbled

Mix the spices together and place in an airtight container.

**Other Pickling Spices to Add to Your Blend
One of the best things about pickling spice blends is there is no one way to make them. Be creative! Be flexible! Play with your food! Take notes of what spices fit your taste, then mix and match with different flavor combinations to create your own signature bite.

• Star anise
• Cardamom seeds
• Celery seeds
• Cinnamon sticks
• Dill seeds
• Whole cloves
• Dried ginger
• Fennel seeds
• Juniper berries

Vegan Tuna (Chickpea/Hearts of Palm) Salad

Recipe from Nisha Vora of Rainbow Plant Life
Husband-Tested in Alice’s Kitchen

This makes a dang good sandwich.  I had been making another recipe for chickpea salad. but I when I saw this recipe, I wanted to try using hearts of palm. I love the texture of the hearts of palm mingled with the chickpeas.  This was absolutely delicious, as all of Nisha’s recipes are.  

Ingredients:
1 (15-ounce) can chickpeas, drained and rinsed
1 cup canned hearts of palm, drained and rinsed and roughly chopped 
1/3 cup vegan mayo
1 Tablespoon Dijon mustard (or spicy brown mustard)
2 celery ribs, diced
2 teaspoons celery seeds
2 Tablespoons dill or sweet pickle relish (I used dill pickles.)
2 Tablespoons nutritional yeast
2 nori sheets, crumbled with your hands into small pieces OR ¼ cup Trader Joe’s Furikake Japanese Seasoning
2 Tablespoons freshly squeezed lemon juice
¼ teaspoon kosher salt
Freshly cracked black pepper

For Serving: 
8 slices of hearty sandwich bread or sliced baguette
Sandwich fixings of choice: romaine or leaf lettuce, sliced or shaved cucumber, sliced tomatoes, fresh dill sprigs, pickles

Directions:
In a food processor bowl, combine the chickpeas, hearts of palm, mayo, mustard, celery, celery seeds, relish, nutritional yeast, crumbled nori, lemon juice, salt, and several cracks of pepper.
Do not blend! Pulse about 10 to 15 times, until incorporated and combined but still chunky.
Taste, adding more salt and pepper as needed. But stir them in by hand instead of pulsing to avoid over-blending.
If making sandwiches, spread the tuna salad onto four slices of bread. Top with your desired sandwich toppings. Top each with another slice of bread (for extra richness, add a thin layer of vegan mayo to this slice of bread). 

Vegan Pickle Soup

Recipe from Sarah’s Vegan Kitchen

Husband-Tested in Alice’s Kitchen

Here’s a vegan version of Polish pickle soup, or zupa ogórkowa. Savory, sour, and full of flavor, pickle lovers will rejoice for this cozy soup.  Be sure to use good quality pickles, preferably fermented for this soup.  I’m thinking that next time, I’ll add some white beans to the soup to bulk it up a bit.

2 tablespoons olive oil or vegan butter divided

1 small white onion diced

2 stalks celery diced

2 medium carrots peeled and diced

4 medium-sized Yukon gold potatoes peeled and cut into 1" cubes

5 cups vegetable broth or more if you prefer a thinner soup

1 cup grated dill pickles

1/2 cup pickle brine

1/2 cup vegan sour cream see notes for recommendations

2 tablespoons fresh chopped dill plus extra to garnish

salt and pepper to preference

In a heavy pot or Dutch oven, heat 1 tablespoons olive oil or vegan butter.

Add diced onion and celery and sauté 3-5 minutes, until onion is translucent.

Add in carrot and sauté for an additional minute.

Add in cubed potatoes and cover with vegetable broth. Bring to a boil, then reduce heat to low or medium-low to establish a gentle simmer. Let the soup simmer, uncovered, for 15-20 minutes, until the potatoes are very soft and easily pierced with a fork.

In the meantime, heat a small skillet over medium-high heat with 1 tablespoon olive oil or vegan butter. Add in the grated pickles and pan-fry, stirring regularly, for about 3-5 minutes. I pull mine off the heat when the extra moisture in the pan cooks off.

Once the potatoes are very tender, add the cooked pickles to the soup, along with the pickle brine. (Make sure you aren't adding the brine before the potatoes are soft, as the acidity will interfere with the potatoes cooking.)

Measure the vegan sour cream into a small heat-proof bowl. Add a few ladles of the hot broth from the soup into the bowl and whisk it together in order to temper it. (This will help prevent the cream from curdling once you add it into the hot soup.) Pour the mixture back into the pot of soup and stir to combine.

Stir in the chopped fresh dill. Give the soup a taste and add more salt if needed. (Each brand of veggie broth varies a little in terms of sodium content.)

Add extra fresh dill to serve, if you like! Enjoy this with a slice of sourdough bread.

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Chopped Creamy Dill Pickle Salad

Recipe from The First Mess

Husband-Tested in Alice's Kitchen

Makes 4 servings

Crunchy and crisp vegetables combined with a tangy, dairy-free dill pickle dressing makes for a perfect autumn dinner with friends. The toasted and seasoned breadcrumbs add extra flavor and crunch. 

Creamy Dill Pickle Dressing

⅓ cup raw cashews, soaked for at least 2 hours and drained*

⅓ cup chopped dill pickle (about 1 large pickle)

⅓ cup + 1 Tablespoon water

1 tablespoon pickle brine

1 tablespoon white wine vinegar

1 tablespoon nutritional yeast

½ teaspoon onion powder

½ teaspoon garlic powder

½ teaspoon maple syrup or agave nectar

Sea salt and ground black pepper, to taste

¼ teaspoon dried dill weed

Seasoned Breadcrumbs & Salad

1 tablespoon olive oil

1½ cups fresh breadcrumbs**

1 teaspoon nutritional yeast

½ teaspoon onion powder

¼ teaspoon dried dill weed

sea salt and ground black pepper, to taste

2 cups finely chopped kale (lightly packed)

2 cups finely chopped red cabbage (I used a slaw mix.)

2 cups chopped romaine heart (I used greens mixture because that's what I had.)

2 cups finely chopped cauliflower (about ½ small head of cauliflower)

¼ cup chopped fresh dill (optional)

Instructions

Make the dressing. In an upright blender, combine the cashews, chopped dill pickle, water, pickle brine, white wine vinegar, nutritional yeast, onion powder, garlic powder, agave nectar, salt, and pepper. Blend this mixture on high until smooth and creamy. Check the dressing for seasoning and adjust if necessary. Pour the dressing into a small bowl and stir in the dried dill weed. Set aside.

Make the toasted and seasoned breadcrumbs For topping the salad. Heat a medium skillet over medium heat. Pour in the olive oil and swirl it around. Add the breadcrumbs to the skillet. They should sizzle a bit. Give them a stir and then add the nutritional yeast, onion powder, dried dill weed, salt, and pepper. Once the breadcrumbs are starting to darken around the edges, lower the heat to medium-low. Keep stirring the breadcrumbs until they have dried out a bit and are evenly toasted, about 5 minutes. Remove the breadcrumbs from the heat and let them cool completely.

Assemble the salad. In a large bowl, combine kale, cabbage, romaine, and cauliflower. Pour the dressing over the vegetables and sprinkle with some salt and pepper. Using tongs, give the salad a thorough toss until all vegetables are coated in the dressing.

Top the salad with the toasted breadcrumbs and fresh dill (if using). Serve immediately!

Recipe Notes

*For a quick soak, you can add boiling water to the cashews and let them soak for 30 minutes while you prep the rest of the ingredients.

**For fresh breadcrumbs, just pulse bits of bread in a blender or food processor until you have uniformly small pieces.

You can make the salad components in advance.

Creamy Dill Pickle Pasta Salad (vegan)

By That Vegan Babe

Husband-Tested in Alice's Kitchen

Makes 4-6 servings

Are you celebrating the summer holidays with a picnic?  If so, be sure to include this scrumptious vegan salad in your picnic basket.  The tasty, creamy dressing can be made in advance.  What makes it particularly creamy?  Cannellini beans!  They are very nutritious.  They're fat free and an excellent source of fiber, folate, iron, magnesium, and protein.  This is an oil-free dressing.  It includes hemp seeds, which are rich in healthy fats, including omega-3 and omega-6 fatty acids.  Both of these fats are known for improving heart health, reducing blood pressure, and triglycerides.  I used chickpea pasta for this to make bump up the protein even more.  Using chickpea pasta makes this salad gluten free.

Dressing

1 cup cannellini beans
1/2 cup plant milk (I used homemade oat milk.)
1/4 cup hemp seeds
1 clove garlic
1 Tablespoon Dijon mustard
Juice of 1 lemon
1/3 cup fresh dill
1/2 teaspoon salt
1/2 teaspoon pepper

Salad
8 ounces uncooked whole wheat pasta (I used chickpea pasta.)
1/3 red onion, minced
1 green bell pepper, minced
1 cucumber, chopped
3/4 cup chopped dill pickles, chopped
3 stalks celery, chopped
1 cup quartered cherry tomatoes

Cook your pasta then run it under some cold water to cool. Add to a large bowl.
Chop up your veg and add them into your bowl
Blend up the ingredients for the sauce until smooth then drizzle over your pasta salad.

Tofu “Egg” Salad (Vegan)

Recipe from Simnett Nutrition

Adapted and Husband-Tested in Alice’s Kitchen

Make 4-6 servings

When it's too hot to turn on the stove or the oven, take a few minutes to make this delicious salad. Serve it atop some sourdough toast or greens and top with sprouts, another drizzle of Sriracha Sauce and sprinkled on some Homemade "Bacon-ish" Bits (vegan).  

Ingredients

1 package of firm tofu, drained and pressed 

¼ – ½ package of silken tofu, drained a bit 

2 stalks celery, minced

¼ purple onion, minced

2 dill pickles, chopped

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon kala namak

1/2 teaspoon celery seeds 

1/4 teaspoon turmeric 

1/4 teaspoon black pepper

1 heaping Tablespoon vegan mayo

big squirt of Sriracha sauce

1/4 cup fresh dill 

2 teaspoons fresh lemon juice

1 Tablespoon capers, drained

Sea salt, to taste

Instructions:

Place all the ingredients in a large bowl and mix well. 

 

Pickled Red Onions

These delicious Pickled Red Onions take on a jewel-like tone. 

Here is a plate you would be proud to serve any guest.
Simple Turkey Meatloaf with Pickled Red Onions on the side;
Boiled Yukon Gold Potatoes tossed with Homemade Pesto;
Rainbow Cole Slaw; and Carrot Bread

Makes about 4 cups

Recipe from Chez Henri in Boston via BonAppetit.com

Husband-Tested in Alice’s Kitchen

I was asked to bring something pickled to a party recently, so I gave this recipe a try.  It was fun to make and turned out to be quite beautiful to behold.  These pickled onions are a great addition to tacos, burgers, meatloaf or any dinner featuring grilled meat.

5 medium-size red onions, halved, peeled, each half cut into 4 wedges

2 cups red wine vinegar

2 cups water

½ cup sugar

¼ cup yellow mustard seeds

6 whole allspice

4 cloves garlic, peeled, halved

2 Tablespoons turmeric

2 whole green cardamom pods, smashed

2 bay leaves

1 ½ Tablespoons salt

1 Tablespoon dried crushed red pepper

1 cinnamon stick

Place onions in a large heatproof glass jug or bowl. Combine all remaining ingredients in a heavy large saucepan.  Bring the mixture to a boil; remove from heat and let stand 5 minutes.  Pour hot vinegar mixture over the onions in jug/bowl.  Let the onions stand at room temperature for 2 hours, gently stirring occasionally.  Cover and chill at least 1 day and up to 1 week before serving.  To make serving easier, scoop out some of the onions a bit at a time and chop them up using a chef's knife or a food processor.  Store them in glass jars with some of the pickling liquid in the refrigerator.

Creamy Macaroni Salad

Everyday Food, July/August 2011

Husband-Tested in Alice’s Kitchen

This is another version of macaroni salad that doesn’t use quite as much mayo.  It’s a great make-ahead salad because it tastes best the day after it’s made.  Serve it over a bed of baby spinach, which has been tossed with olive oil and lemon juice for a special dinner party.  Serve leftovers (if you have any) with Emeril’s Kicked Up Tuna Melts for lunch.  You’ll find all the ingredients at Lost River Market & Deli.

Kosher salt and freshly ground pepper

½ pound elbow macaroni

2 hard-cooked large eggs, whites roughly chopped, yolks left whole

1 cup low-fat plain yogurt

1 Tablespoon mayonnaise

1 Tablespoon fresh lemon juice

4 radishes, quartered and thinly sliced

2 celery stalks, thinly sliced crosswise

2 Tablespoons finely chopped dill pickle

2 Tablespoons chopped fresh chives or scallions

           

In a large pot of boiling salted water, cook pasta according to package instructions. Drain and return to pot. In a small bowl, finely mash 2 egg yolks with a fork. Add yogurt, mayonnaise, and lemon juice; stir until smooth. Add to pasta, and then stir in egg whites, radishes, celery, and pickle. Season with salt and pepper. Sprinkle with chives just before serving.