Tag Archives: cilantro

Grilled Corn, Sweet Potato, Black-Bean Salad with Cilantro Dressing

 

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Man, Mondays blow. Especially after epic summer weekends! If you could use something yummy to pick you up, this dish will do the trick.

So you guys know that I usually only publish my original concoctions, but this recipe that my friend gave me (thank you, Bonnie!) is so delicious and awesome that I have to share it. This gorgeous, healthy, nutrient-packed, summery vegan “potato salad” is oil-free, refreshing yet filling, yummy-beyond-words and totally unique.  The sweet potato provides a silky, flavorful foundation, while the grilled corn and chipotle give it a slightly smoky and caramelized flavor, which is perfectly balanced with the black beans and the sunny, herbaceous cilantro dressing. Not only is it tasty, but it’s also really good for you – the sweet potatoes are the best source of beta-carotene around (which strengths your immune system, gives you healthy skin and keeps your eyes happy), the beans are loaded with protein, and the corn has oodles of antioxidants. This makes a great meal or side dish.  And it’s super convenient since it can be made ahead and served cold, at room temp, or packed up for a picnic or potluck. Oh yeah, and it’s also gluten-free. I am IN LOVE with this salad. I bet you’ll like it as much as I do!

Grilled Corn, Sweet Potato, Black-Bean Salad with Cilantro Dressing

From fridge to table: about 20 minutes
Serves: about 10-12 as a side dish

roasted corn

1 clove garlic
2 tsp blended chipotle sauce*
1 small shallot, minced
1 cup chopped fresh cilantro
1 cup seasoned rice vinegar
Salt and pepper to taste
1 1/2 pounds sweet potatoes, peeled and cut into 1/2 inch chunks (if you want a colorful salad, use garnet yams)
4 ears corn, husked
1 can whole black beans, rinsed and drained
4 scallions (white and green parts) thinly sliced

* The original recipe (by Associated Press) called for a lot more chipotle – like enough for my tongue to spontaneously combust, detach from my mouth and dive into a pool for relief – so I adjusted it down. Oh, and to make the chipotle “sauce,” get a can of “chipotle in adobo sauce,” which you can find in the Hispanic food aisle at the grocery store, and whirl the contents in a blender. I like to freeze the blended sauce in ice cube trays for easy future use.

First, make the dressing. Use a blender to whirl together the garlic, chipotle sauce, shallot, cilantro and rice vinegar and blend until smooth. Season with salt and pepper to taste.

In a medium pot with steamer basket, boil a little bit of water, add the sweet potatoes, cover and steam until tender, which takes about 8 minutes. Transfer them to a bowl and immediately toss them with half of the salad dressing (to soak up the goodness of all that lovely herbal flavor), then set aside to cool.

Heat your grill to medium and lightly mist the corn with a cooking oil spray. Grill the corn evenly until the kernels are golden and tender. Remove from grill and cool until you can handle the corn without lighting your fingers on fire. Placing the fat end of the corn on your cutting board, slice the kernels from the cob. Then add the corn to the potatoes, along with the black beans and scallions. Pour the remaining dressing on top (to taste) and blend well. Then stuff your face with this yummy dish, and don’t feel guilty for a second since it’s so incredibly healthy for you!

 

Healthy sweet potato salad

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Fiesta Bowl: Veg Football Food for Meat-Lovers

The playoffs are today, which means that my meatitarian is looking forward to watching the games while eating “football food.” In the 16 years that we’ve been together, I’ve been unable to definitively specify what exactly qualifies as “football food,” but at least I’ve successfully discovered some key attributes. According to John’s taste buds, appropriate game-time snacks and meals are:

–       Hot
–       Saucy and/or gooey
–       Chip-friendly, preferably using chips as edible spoons
–       Super flavorful
–       Filling enough to be labeled a “gut brick”
–       Perfectly accompanied by beer
–       Accented by meat

When brainstorming a perfect vegan football food that would meet all of John’s game-time food requirements and for which he wouldn’t miss the meat (and which would only take me 15 minutes or less to make), a key gridiron strategy came to mind: run it up the middle. Translated, that means that if a particular play is working, like sending a running back through the middle of the line, keep doing it. It dawned on me that the same holds true for Operation Carnivore Conversion. And thus the “Fiesta Bowl” was born: a Mexican-style sauté of all of John’s favorite ingredients, which he can eat with tortilla chips used like spoons. And bonus: it only takes 10-15 minutes to make, it’s packed with fiber and protein and I love it as much as John does. It’s so good that it’s going to make it in my line-up of go-to meals, even after football season.

With the Fiesta Bowl’s fragrant scent of cumin, coriander and salsa filling up the house, now John is really looking forward to watching the games, as am I since I get to eat this flavorful food while enjoying “football foot.” (Whenever I watch a game with him, I get a foot massage. Life and marriage is all about compromise!)

Fiesta Bowl

Serves: 4

From fridge to table: 10-15 minutes

Ingredients:

2 tbsp olive oil

1 very large yellow onion, finely chopped

5 cloves garlic, finely chopped

1 tbsp ground cumin

½ tbsp ground coriander

2 cans black beans, drained (Trader Joe’s Cuban black beans are awesome in this dish)

Handful of freshly chopped tomatoes (optional)

½ cup white corn kernels (optional)

1 16 oz jar of a fruit-based salsa (like pineapple-peach, mango-lime or raspberry-chipotle)

½ cup fresh cilantro, chopped

Cooked rice

In a large sauté pan over medium-high heat, sauté the onion and garlic until the onion is translucent and turning golden. Add the cumin and coriander and stir for 1 minute to release the fragrance of the spices. Add the tomato and corn (if using) and sauté for 1 minute. Add the black beans and salsa. Bring to a boil and stir well for 3 minutes to blend flavors. Remove from heat and stir in the cilantro. Serve in a bowl adopt hot rice and serve with tortilla chips. Enjoy!