White Bean and Arugula Salad with Lemon Dill Vinaigrette

White Bean and Arugula Salad with Lemon Dill Vinaigrette
Vegan

If you don't like dill, substitute with thyme or parsley. Serve with crusty bread, and you have a light meal to compliment the summer heat.

1/3 cup extra-virgin olive oil
3 tbsp freshly squeezed lemon juice
1 tbsp minced fresh dill
1 small garlic clove, finely chopped
Coarse sea salt or kosher salt and freshly ground black pepper
3 bunches arugula, trimmed and roughly chopped
1 can white beans, such as cannellini or Great Northern, rinsed and drained
1 yellow bell pepper, halved, seeded and thinly sliced
vegan Parmesan cheese for garnish

1. In a large bowl, whisk together the oil, lemon juice, dill, garlic, and salt and pepper. Add the arugula, beans, and yellow pepper and toss to combine.

2. Garnish the salad with shaved Parmesan cheese and serve.

Found: Treehugger.com; Fresh Food Fast by Peter Berley

Spinach-Zucchini Soup

Spinach-Zucchini Soup
Vegan; Gluten Free; 30 minutes or fewer
Serves 6

Ingredient List

1 1/2 Tbs. olive oil
1 large onion, diced (2 cups)
1 medium zucchini, cut into 3/4-inch pieces (2 cups)
2 cups low-sodium vegetable broth
1 1/2 cups cooked white beans, such as cannellini, or 1 15-oz. can white beans, rinsed and drained
4 cups baby spinach (4 oz.)
2 Tbs. lemon juice
2 tsp. grated lemon zest
4 tsp. finely chopped mint leaves

Directions

Heat oil in large saucepan over medium heat. Sauté onion 3 to 5 minutes, or until translucent. Add zucchini, and cook 8 minutes more, or until vegetables are well browned. Add vegetable broth and 2 cups water, and bring to a boil. Stir in beans and spinach, and return to a boil. Reduce heat to medium-low, and simmer 5 minutes, or until spinach is wilted. Stir in lemon juice, zest, and mint. Season with salt and pepper, if desired.
Nutritional Information

Per 1-cup serving: Calories: 133, Protein: 6g, Total fat: 4g, Saturated fat: <1g, Carbs: 21g, Cholesterol: mg, Sodium: 189mg, Fiber: 6g, Sugars: 4g

Found: Vegetarian Times- September 2009

White Bean and Sage Patties

White Bean and Sage Patties
Vegan; Serves 6 to 8; Makes 12 patties

So, this is perfect for the Memorial Day Weekend! Serve this with a Fire Roasted Tomato-Chipotle sauce (the recipe will follow) for a nice kick....

1 19-oz. can white beans, drained and rinsed (reserve 2 Tbsp. liquid)
1/2 shallot, finely diced (I used 2 small green onions)
1 small carrot, finely grated
1/3 cup yellow cornmeal
1 tsp. chopped fresh sage (I used dried sage)
Coarse salt and fresh ground black pepper
1/4 cup olive oil

1. Drain beans, reserving 2 Tbs. of liquid. Transfer to a bowl and mash. Stir in shallot, carrot, cornmeal, and sage. Season with salt and pepper. Add 1 Tbsp. of reserved liquid. If mixture is dry, add the other.

2. Heat a large skillet over medium-high heat. Add 2 Tbsp. oil. Form mixture into 12 patties (about 2 1/2 inches diameter each) and saute in batches until golden brown and crisp, 2 to 3 minutes per side. Repeat with remaining oil and patties. Season patties with salt and serve.

Per Serving: 214 cal.; 10 grams fat (1 gram sat. fat); 0 mg. chol.; 26 grams carbs.; 103 mg. sod.; 7 grams prot.; 5 grams fiber

Found: Whole Living June 2011