Salad Too Pretty To Eat

You all know how family potlucks are. Everyone brings something to share and chances of finding anything vegan on the table is slim to none. But that isn't what happened to me on my family Christmas Eve get together. In all, about thirty-five of us showed up and I was glad my sister has a three-story house because we seemed to fill it to the rafters.

The appetizer table alone was so full of goodies I wondered how it remained standing on it's skinny legs, but with all the people gathered around it, I think all the bodies helped hold it upright. I didn't graze that table because I was pretty sure there was nothing there that I could eat. How wrong I was. One niece had brought a big tray of jalapeno poppers wrapped in bacon and a small dish of poppers stuffed with vegan cheese and no bacon so I could partake too. I have to say they were delicious.

In order to keep the big tables for sitting, my sister laid all the food out on her two big kitchen counters, loading them down with all manner of goodies in every color. Thanks to another of my nieces, there was a small pot of vegan chili on the back of the stove and thanks to one of my sisters, another small pot of vegetable soup with dumplings sat on another burner. One cousin came with her family-famous and vegan friendly salad, which I love and knew I could eat with relish. I did, too.

How grateful I am for family that takes my vegan diet into their plans in order to make sure I have something to eat at our get togethers. I know not every family is like that and I thank God for giving me relatives who love me enough to take special care that I have food on the table. They know how many years I have spent in and out of the hospital with intestinal disease and how many bowel resections I've had.

They know that since the doctor changed my diet to vegan that I've been doing well, feeling well, and lost weight. They care about me to the point that they take extra time to cook a small dish of something I can have. So while everyone else filled up with big bowls of turkey chili and chicken and dumplings, I was content with the vegan renderings they'd cooked just for me. It doesn't get any better than that. Food is just food. But food cooked for one single person at a gathering of thirty-five relatives, says a lot about family ties and the love that binds.

I like this salad so much I purposely asked my cousin to bring it. She made enough so that I could take some home with me. 

FRESH SALAD TOO PRETTY TO EAT

4 bell peppers, all colors, chopped

2 limes, juiced

1-2 garlic cloves, pureed or grated

1 jalapeno, minced

1 small red onion, minced

salt and pepper to taste

1 bunch cilantro, minced

1 can of black beans, drained and rinsed

1 can of corn, drained and rinsed

Mix everything together about a day before you want to serve it. This dish is crunchy, spicy, fresh, and addictive. Trust me on this.

Salad photo and recipe courtesy of Lydia Buchanan

Easy Autumn Salad

It's turned cool in S. California. Again. October weather is typically up and down. Right now it's down. I so love the cold nights and sunny, breezy days. Now you realize that when I say the word "cold" I'm not referring to my part of the world as being like N. Idaho or MN, where I grew up. What I mean is "cold" for us. And with that cold comes the changing of the leaves. Finally. I'll have to head up to the mountains to see a lot of trees changing colors but for right now, those around town suffice.

Oddly enough, when autumn shows up, my nature is to head toward home made soups and hot out of the oven cornbread or rolls or biscuits an inch high slathered with all good things. Today I decided to be different. I made a cold vegetable salad I found in a magazine, so I tweaked it to suit my own palette by adding some heat and it turned out so good I just have to share it with you. Try it and let me know what you think. I served it with my knock-off version of Marie Callendar's portobello hamburger. The recipe for that is at "Ah, Bella, How I Love Thee."

EASY AUTUMN SALAD

Into a small bowl put:

1 tsp. Buttermilk Ranch Dressing Mix

1/2 tsp. dill weed

1 tsp. water

Stir together and let it stand for five minutes.

In another small bowl mix together:

2 Tbs. vegan mayonaisse

2 Tbs. soy buttermilk (I made my own by mixing a dash of vinegar with my regular soy milk and letting it sit till it curdled.)

Mix well. Set aside.

Into a large bowl place:

1 1/2 cups fresh corn (I used frozen, uncooked)

1 cup peas and carrots frozen mix, thawed, then blanched for two minutes and cooled.)

1 tomato, seeded and cut into small pieces

1/2 cup green pepper, small dice

1/2 cup cucumber, small dice

1/2 cup red onion, small dice

Pinch of red pepper flakes
Pinch of cayenne

1 tsp. salt

1/2 tsp. pepper

Mix the Ranch Dressing and Buttermilk mixture together, then pour over the vegetables. Stir to blend. Let sit in the refrigerator, covered, at least an hour. Several hours is better. Stir occasionally to keep the ingredients mixed with the dressing. Serve cold.

6 servings.