Rice Salad

Rice Salad

This is another quick recipe that won't heat up your kitchen too much this summer. The combination of the lime, mango and jalapeño will make your taste buds sing!

Rice
1 ¼ cup water
1 cup long grain rice
½ teaspoon salt

Dressing
¼ cup rice wine vinegar
Finely grated zest and juice of 1 medium lime (2 tablespoons)
2 tablespoons olive oil
2 teaspoons agave nectar
½ teaspoon salt
⅛ teaspoon ground pepper

Salad
1, 15 ounce can black beans, rinsed and drained
1 cup diced mango
1 cup diced red bell pepper (about 1 pepper)
1 cup diced cucumber (about 1 cucumber)
1 tablespoon diced jalapeno

1. Pour cup water, rice and ½ teaspoon salt in a saucepan.

2. Swirl pan, don’t stir and bring to a boil.

3. Cover, reduce the heat and simmer for 18 minutes.

4. While the rice is cooking, make the dressing. 

5. Whisk the rice wine vinegar, lime juice and zest, the olive oil, agave nectar, salt and pepper in a large bowl. 

6. When the rice is done, remove it from heat, keep it covered and let sit it for 5 minutes.

7. Pour the rice, black beans, mango, cucumber, jalapeno in the bowl and stir well. 
    

Did you make this recipe? Show me! Tag @vegancookingwithlove on Instagram.

---

How to Press Tofu without a Tofu Press

Don't want to spend $40 on a tofu press? I'll show you how to press your tofu with books and a towel. And yes, you MUST press your tofu :)

Checkout Erin's Method and Experiment over at Olives for Dinner.

If you decide to buy a tofu press, I'm pretty sure you won't regret it. I have 2! I bought my tofu press several years ago from TofuXpess.

Get Some Practice Pressing Tofu

Here are a few of my favorite tofu recipes:

Braised Tofu

Braised Tofu

Crispy Sweet and Sour Tofu

Crispy Sweet and Sour Tofu

Tofu Scramble

Perfect Tofu & the Best Marinade Ever

---

Vegan Waffles with Peach Sauce

Vegan waffles? Yes, please! Just because you're not eating animal products doesn't mean you can't enjoy the joys of life...like eating waffles. The peach sauce just takes them over the top!

Can't find Bisquick in a store near you? Try this recipe for a homemade version that might be even better.

Makes 4 waffles

1 ⅓ cup non-dairy milk
1 tablespoon white vinegar or fresh lemon juice
2 cups Original Bisquick mix
3 tablespoons organic granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
Powdered egg replacer and water that’s the equivalent of 2 eggs
2 tablespoons vegetable oil
2 teaspoons vanilla extract

1. Combine the milk and vinegar and set aside for 5-10 minutes. It will curdle.

2. In a medium bowl, pour in the Bisquick, sugar, baking powder and salt; mix well.

3. Make your egg replacer for 2 eggs as directed on the box; pour it into the milk.

4. Mix in the oil and vanilla.

5. Add the wet ingredients to the dry and mix until just combined. It does not have to be completely smooth.

6. Pour batter onto center of hot greased waffle maker and close the lid.

7. Cook for 5-6 minutes or until the steaming stops.

Peach Sauce

2 tablespoons vegan margarine
1, 16 ounce bag of frozen peaches
1/4 cup organic granulated sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

Slurry (optional)

1 tablespoon cornstarch
1 tablespoon cold water

1. Melt margarine in a medium saucepan over medium-high heat.

2. Pour the peaches and sugar and stir; cook them for 15 minutes or until they are completely thawed.

3. While the peaches are cooking, make a slurry by mixing the cornstarch and cold water together until the cornstarch has completely dissolved; set aside.

4. After 15 minutes, cut peaches with a spatula if you like.

5. Mix in the cinnamon and nutmeg.

6. Pour in the slurry (if using) and cook for 2 more minutes. The sauce will thicken pretty quickly.

Did you make this recipe? Show me! Tag @vegancookingwithlove on Instagram.

---

Homemade Vegan Refried Beans

Are you celebrating Cinco de Mayo or do you just love Mexican food as much as I do. These Homemade Vegan Refried Beans will hit the spot! You'll be surprised at how good these taste with just a few ingredients.

Homemade Vegan Refried Beans

Makes 1¼ cup

1 tablespoon coconut or oil
½ cup diced onion
1 tablespoon minced jalapeño, about half a pepper
2 cloves garlic, minced
1 teaspoon ancho chili powder, or other chili powder
½ teaspoon ground cumin
¼ teaspoon salt
⅛ teaspoon black pepper
1 (15-ounce) can pinto beans, preferably low-sodium, drained and rinsed
½ cup vegetable broth, plus more if needed

1. Heat the oil in a saucepan over medium-low.

2. Add the onion and jalapeño and cook until tender, about 3-5 minutes.

3. Stir in the garlic, chili powder, cumin, salt and pepper and cook for 1 minute more or until fragrant.

4. Increase the heat to medium and mix in beans and vegetable broth.

5. Using a potato masher or back of a spoon, mash beans into liquid.

6. Continue cooking for 7-10 minutes until the liquid is absorbed and the beans hold together. Stir frequently to make sure it doesn’t stick to the pan.

Did you make this recipe? Show me! Tag @vegancookingwithlove on Instagram.

---

Chickpea "Chicken" Salad

Learn how to make Vegan Chickpea "Chicken" Salad. This is a great substitute for chicken and tuna salad. You'll be surprised how great it tastes.

Chickpea "Chicken" Salad

2 cans chickpeas
1 cup Vegenaise (or other egg free mayonnaise)
1 cup sweet pickle relish
1 cup finely chopped celery
1 cup finely chopped carrots

1. Pulse chickpeas in a food processor until crumbled but not smooth.

2. Transfer chickpeas to a bowl and add Vegenaise, relish, celery and carrots.

3. Mix to combine.

---