Bangkok Black Rice Salad With Fresh Peach

When I first saw this recipe I thought that really sounds weird but then looking at the picture it didn’t really look that bad. I’m always game to try something different and for sure this is different, but then again not so if you’re into Thai food.



Recipe: Bangkok Black Rice Salad With Fresh Peach | One Green Planet

A quick note: if you can’t find black rice–our local Kroger carries it in the International foods aisle–perhaps substitute a wild rice combined with a Jasmine rice, and cook them according to package directions.

Salad Ingredients:

  • 1 cup Thai black rice, simmered gently in 1 3/4 cups water over medium heat, covered, for about 35 minutes–watch closely and add more water or reduce heat if necessary–then cooled
  • 1 large peach, pitted, and cut into 1/4-inch dice
  • 1 red bell pepper, cut into 1/4-inch dice
  • 1 small cucumber (about 6 inches), cut into 1/4-inch dice
  • 1/2 cup diced red onion
  • 1 clove garlic, minced
  • 1/2 cup lightly salted and roasted cashew halves and pieces
  • 2 to 3 tablespoons each fresh cilantro leaves, finely chopped mint preferably not spearmint), and finely chopped Thai or Vietnamese basil (if you can’t find the latter–I grow it so I have it at the ready–just substitute regular basil or omit and use about 1/4 cup each cilantro leaves and finely chopped mint)

Dressing Ingredients:

  • 2 to 3 tablespoons vegan fish sauce (it is sold as “vegetarian” in Asian markets)
  • Zest and juice of 1/2 of a large lime
  • 2 to 3 teaspoons natural sugar
  • 1 small medium-hot chili, stemmed, cored, seeds removed, and minced
  • Pinch of sea salt or to taste


In a medium bowl, combine all salad ingredients.  In a small cup or bowl whisk together all dressing ingredients, and check for flavor balance, adding more of any ingredient if you choose.  Pour the dressing over the salad, and toss with a fork to combine.  Check for salt and adjust if necessary.  Serve at room temperature or chilled.  Store any leftovers in an airtight container in the refrigerator.

Grilled Vegetable Dishes

With summer comes grilling season and just because you don’t eat meat it doesn’t mean that you can’t fire up the grill and make some great grilled vegetable dishes. Following are three recipes that I found interesting and worth a try. And they might just be the thing to spice up your next meal.




Fregola with Charred Onions and Roasted Cherry Tomatoes Recipe –



  • 1  pint(s) cherry tomatoes
  • 2  tablespoon(s) extra-virgin olive oil
  • 2  sprig(s) rosemary
  • 2  sprig(s) thyme
  •   Salt
  •   Freshly ground pepper


  • 2 medium red onions, sliced 1/2 inch thick
  • 1/4 cup(s) extra-virgin olive oil, plus more for brushing
  •   Salt
  •   Freshly ground pepper
  • 1/4 cup(s) balsamic vinegar


  • 3 cup(s) fregola
  • 1/4 cup(s) balsamic vinegar
  • 3 tablespoon(s) extra-virgin olive oil
  •   Salt
  • Freshly ground pepper
  • 1 cup(s) torn basil leaves


  1. Preheat the oven to 300 degrees F. On a rimmed baking sheet, toss the tomatoes with the olive oil. Add the rosemary and thyme sprigs and season with salt and pepper. Bake for about 40 minutes, until the tomatoes are ready to burst. Strip the crispy leaves from the herb stems; discard the stems. Increase the oven temperature to 350 degrees F.
  2. Light a grill or preheat a grill pan. Brush the onions with olive oil and season with salt and pepper. Grill over moderately high heat until nicely charred but still crisp in the center, about 3 minutes per side.
  3. Transfer the onions to a baking dish. Add the vinegar and the 1/4 cup of olive oil and bake for 20 minutes, until tender. Let the onions cool in the liquid, then coarsely chop them. Reserve the liquid.
  4. Bring a large pot of salted water to a boil. Add the fregola and cook, stirring occasionally, until the fregola is al dente, about 15 minutes. Drain and transfer to a large bowl.
  5. While the fregola is still warm, add the onions and their cooking liquid, along with the tomatoes and crispy herbs. Stir in the vinegar and olive oil and season with salt and pepper. Garnish with the basil and serve.






Warm Grilled Corn with Pancetta and Red Pepper Recipe –


  • 16  ear(s) corn, shucked
  •   Vegetable oil, for drizzling
  • 1/2 pound(s) pancetta, sliced 1/2 inch thick and cut into 1/2-inch dice
  • 1/2 cup(s) water
  • 2  tablespoon(s) minced garlic
  • 2  small red bell peppers, cut into 1/2-inch dice
  • 2  tablespoon(s) sherry vinegar
  •   Salt
  •   Freshly ground pepper
  • 2  tablespoon(s) (small) oregano leaves


  1. Light a grill. Drizzle the corn with oil and rub to coat thoroughly. Grill over moderate heat, turning often, until lightly charred all over and just tender, about 15 minutes. Transfer the corn to a work surface and when cool enough to handle, cut the kernels from the cobs.
  2. In a large, deep skillet, combine the pancetta and water and bring to a boil. Simmer over moderate heat until the water evaporates, about 4 minutes. Fry the pancetta, stirring occasionally, until crisp, about 8 minutes. Pour off all but 2 tablespoons of the fat in the skillet.
  3. Add the garlic and red peppers to the skillet and cook, stirring, until the garlic is fragrant, about 2 minutes. Stir in the corn and vinegar and cook briefly to heat through. Remove from the heat and season with salt and pepper. Stir in the oregano leaves, transfer to a bowl, and serve.






Grilled Carrot Salad with Brown Butter Vinaigrette Recipe –


  • 1/2 cup(s) extra-virgin olive oil
  • 2  tablespoon(s) smoked sweet paprika
  • 1  tablespoon(s) ground fennel
  • 1  tablespoon(s) ground coriander
  • 2  clove(s) garlic, thinly sliced
  • 4  sprig(s) thyme
  • 1  pound(s) baby carrots, halved lengthwise and tops trimmed to 1 inch
  •   Salt
  •   Freshly ground pepper
  • 4  tablespoon(s) unsalted butter
  • 2  tablespoon(s) sherry vinegar
  • 1  tablespoon(s) water
  • 2  tablespoon(s) marcona almonds, plus chopped almonds for garnish
  • 5  ounce(s) baby arugula


  1. In a bowl, combine the olive oil, paprika, fennel, coriander, garlic, and thyme. Add the carrots and let stand for 2 hours.
  2. Preheat a grill pan. Remove the carrots from the marinade and season with salt and pepper. Grill over moderate heat, turning, until crisp-tender, 6 minutes. Transfer to a bowl.
  3. Meanwhile, in a small skillet, cook the butter over moderate heat until lightly browned and nutty-smelling, shaking the pan gently, about 5 minutes. Scrape the butter and solids into a blender. Add the vinegar, water, and the 2 tablespoons of almonds; puree until smooth. Season the vinaigrette with salt and pepper.
  4. Add the vinaigrette and arugula to the carrots; toss to coat. Transfer the salad to plates, sprinkle with chopped almonds and serve

Southern Savory Tarts with Butter Bean Puree, Fresh Figs, and Sweet Tea Drizzle.

I came across this recipe and thought it sounded interesting and something just a little bit different. It might not sound like the best thing in the world but the picture sure made it look good. And I’ve learned that just because something doesn’t sound that good it can end up being very good so why not give it a try.



Recipe: Southern Savory Tarts with Butter Bean Puree, Fresh Figs, and Sweet Tea Drizzle | One Green Planet

Press-In Crust (recipe follows)

Butter Bean Puree (recipe follows)

8 fresh figs, stemmed and cut in half lengthwise (if figs are plump, cut each into 3 to 4 lengthwise slices, in which case you’ll need less figs)

Sweet Tea Drizzle

4 sprigs of fresh sage

To make each tart, spread one-fourth of the Butter Bean Puree evenly in each baked crust.  (If you choose to use less filling, simply store leftovers in an airtight container in the refrigerator.)  Drizzle each with a little of the sauce.  Top with fig halves, flesh side up, in a cross design, narrow ends facing out.  Drizzle the tops of each tart with the remaining sauce.  Garnish, if desired, with a sage sprig in the center.

Press-In Pie Crust

(Note: I found this recipe a number of years ago at and it instantly become my “go to” crust” for savory tarts and quiches.)



Preheat the oven to 400 degrees.  In a medium-size bowl, mix together the dry ingredients and make a well in the center.  In a small bowl, whisk together the Canola oil and soymilk.  Pour this mixture into the well and use a fork or your fingers to combine the wet and dry ingredients, mixing just until all of the liquid is absorbed.  Divide the dough into fourths and press each into the bottom and sides of the tart pans.  Using the bottom of a drinking glass to do the pressing can help achieve a smooth and even crust.  If making an 8-inch tart, you can mix the dough right in the bottom of the tart pan before pressing.  Bake for 10-12 minutes or until set and lightly golden.  Cool the shells slightly or to room temperature before filling.

Butter Bean Puree:


  • Approximately 2 cups fresh butter beans, covered with lightly salted water and simmered, loosely covered, over medium-high heat for approximately 20 minutes or until just tender; drain
  • 3/4 cup roasted and lightly salted cashew halves and pieces
  • 6 tablespoons nutritional yeast
  • 1 tablespoon miso paste, any color (you may substitute soy sauce, but I find miso tastier and mellower)
  • 3 tablespoons beer or non-alcholic beer
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons onion powder
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon garlic powder
  • 1/8 to 1/4 teaspoon smoked paprika, or to taste

Place all ingredients in the bowl of a food processor and process just until smooth, scraping down the sides of the bowl as necessary.  Check for seasoning and adjust as desired.  Use immediately or refrigerate, covered, until needed.  If you refrigerate the puree, bring to room temperature or heat gently before using so that it will be easier to spread.

Sweet Tea Drizzle


  • 1 cup water
  • 2 tea bags (I use an English Breakfast, but use whatever you like)
  • 4 teaspoons olive oil
  • 1/4 cup finely diced shallot (yellow or red onion makes a fine substitution)
  • 2 large cloves garlic, minced
  • 4 teaspoons agave nectar or natural sugar
  • 1 1/2 teaspoons balsamic vinegar
  • Sea salt to taste
  • 8 fresh sage leaves
  • Optional: approximately 1 teaspoon fresh lemon juice


In a medium (2-quart) saucepan, bring the water to a gentle boil, add tea bag, and remove from heat.  Allow only to steep for one and one-half minutes.  Otherwise, the tea is too strong and develops a bitter taste.  Alternatively, bring the water and tea bags to a simmer in the microwave, which takes about 30 seconds,  and steep for an additional minute.  Being careful not to burn yourself, squeeze out the tea bags between two spoons.  In a small saucepan over medium-high, heat olive oil.  Add shallot and, stirring almost constantly, saute for a minute or until it begins to soften.  Add garlic and continue sauteeing and stirring until both are softened, about another minute or two.  Reduce heat if necessary to prevent from cooking too fast.  Add the tea to the shallot mixture along with the remaining ingredients except the sage leaves.  Bring the mixture to a simmer and cook for 2 to 3 minutes, stirring occasionally, or until flavors are melded and the sauce is very slightly reduced.  Turn off the heat, add sage leaves, stir, and allow them to steep in the sauce for just about a minute.  Any longer, and they will impart too much flavor and overwhelm the sauce.  Set the sauce aside, covered, until ready to use.

Fresh Green Tomato Charred Corn and Basil Salsa

In the summer when it’s hot you just want something that is cool and crunchy and is easy to make. I think the following recipe is something that will fit the bill. It sounds really good and yummy.


Recipe: Fresh Green Tomato, Charred Corn and Basil Salsa | One Green Planet


  • 2 ears fresh corn, husks and silks completely removed
  • olive oil
  • 1 medium-large green tomato, cored and cut into 1/4-inch dice
  • 13 to 1/2 cup finely diced red onion
  • 1/2 to 1 jalapeno pepper, stemmed, cored, seeded, and very finely diced
  • 2 garlic cloves, minced
  • 2 generous tablespoons minced basil
  • 1-2 teaspoons olive oil
  • 1 teaspoon balsamic vinegar
  • Sea salt and freshly ground black pepper to taste


  1. Preheat broiler.
  2. Rub the corn lightly with olive oil and place the pan on the top oven rack.
  3. Watching carefully–though this will take quite a few minutes–char the corn lightly, turning it one or two times.  (I even shut the oven door, despite using the broiler, to reduce the cooking time.)
  4. Remove the corn from the oven, cool, and cut the kernels off the cob into a medium bowl.
  5. Add the remaining ingredients, toss lightly to combine, and adjust the seasoning as necessary.
  6. Serve with chips, pita wedges, as a bruschetta topping, or spooned over pan-sauteed or grilled mini tofu or seitan squares.

Note:  in the summer since corn is so very sweet, you might want to add a little additional salt, balsamic vinegar, or even a little squirt of lemon juice to balance the flavors.

Cajun Red Bean Quesadillas with Remoulade Sauce and Praline Pecans

Now this is a good sounding recipe and the picture looks like it will be really yummy. I can’t wait to try this one out myself. What about you?


Cajun Red Bean Quesadillas with Remoulade Sauce and Praline Pecans…More at Cajun Red Bean Quesadillas with Remoulade Sauce and Praline

Remoulade Sauce:

1/4 cup vegan mayo

2 teaspoons catchup

1 teaspoon Dijon or just plain yellow mustard

1-2 tablespoons roughly chopped drained capers (I love capers, but they can quickly overwhelm; so make sauce ahead with just 1 tablespoon, taste when you’re ready to serve, and add another tablespoon if desired)

In a small bowl or cup, completely combine all ingredients, cover, and chill until ready to serve.


Praline Pecans:

1 tablespoon vegan butter

1 cup pecan pieces

1/2 teaspoon ground paprika or to taste

Sea salt to taste

1 tablespoon natural sugar dissolved in 1 tablespoon warm water

optional: 1 tablespoon nutritional yeast

In a large skillet over medium-high heat, melt vegan butter.  Add paprika and salt, and stir constantly for a minute or two.  Add dissolved sugar and toast, stirring for another couple of minutes or just one minute if including nutritional yeast.  If incorporating the nutritional yeast, add and continue toasting and stirring for another minute or until pecans are lightly toasted.  Reduce heat if necessary to prevent overcooking pecans.


Quesadilla Filling:

2-15.5 ounce cans red beans, rinsed and drained

1 cup red onion cut into 1/4-inch dice (if you’re not a fan of the “bite” from raw onion, just soak the diced onion in unsweetened soymilk for 15-20 minutes, rinse and drain)

1 cup yellow or orange bell pepper, stemmed, cored, and seeded, and cut into 1/4-inch dice

1 cup celery, cut into 1/4-inch dice

1/4 cup vegan mayo

2 teaspoons Cajun seasoning or to taste

1 tablespoon minced fresh basil

1 tablespoon minced fresh oregano or marjoram

Optional: pinch of garlic powder (you may want to add if your brand of cajun seasoning doesn’t included granulated garlic or garlic powder)

In a medium bowl, thoroughly combine all ingredients.


To Make Quesadillas:

2 tablespoons olive oil, divided

2 tablespoons vegan butter, divided

4-8 inch whole wheat tortillas

Garnish: 4 sprigs fresh basil, marjoram, or oregano

In a large cast iron skillet, heat/melt 1 tablespoon each olive oil and vegan butter over medium-high.  Spoon 1/4 each of the filling over half of two of the tortillas.  Fold remaining halves over, and place both into the skillet.  Cook for a couple or until golden brown and toasted.  Flip and cook another couple of minutes on reverse.  Remove to serving plates and cover with foil to keep warm.  Repeat with remaining ingredients.  Garnish each with 1/4 of the Remoulade Sauce and 1/4 of the Praline Pecans.  Note:  I like to cut each quesadilla in half, overlap them slightly on the serving plates, garnish and serve….More at Cajun Red Bean Quesadillas with Remoulade Sauce and Praline