Scraps and Snippets - Hoo Doggie

I 've been fascinated with the whole carrot dog vegan hot dog sub idea. I went so far as to make baby carrot "beanie weenies" a couple of years ago.  If you missed that it was a crock pot full of baby carrots slathered in whatever sauce you like for your little smokies or beanie weenies and slow cooked until the sauce caramelizes a bit and the carrots are soft but with just enough tooth feel to fool the mind. 

But recipes for the real deal vegan carrot dogs are more complicated, involving ingredients and soaking and brineing. But on Pinterest I happened to just see a pin for brats cooked in beer and garlic and I wondered. What if I cooked carrots in beer and garlic?  So I bought a big old cheap 40 ounce beer and dumped it in a crock pot with peeled full size carrots cut into hot dog lengths. I sliced up about 6 cloves of garlic and threw in a teaspoon of salt. Then I put them on high for 5 hours. I cooked them until they were fork tender but still had a little resistance. With dill relish and mustard these were amazing and satisfying and guilt free. I even charred one over a camp fire and the one pictured was under the broiler and got nice grill marks so these are winners on several levels. (And because no meat touched the beer and garlic, I am going to do something with it,  probably a beer cheesy soup or sauce with cauliflower or potatoes. I'll post it when I get er done. 

Scraps and Snippets ~ Vegan Classic Burger Sloppy Joes

Classic Burger Sloppy Joes (Serves 8 ish)

2 Cups hamburger replacement (Gardein or Beyond Meat or homemade)

⅓ Cup ketchup

3 TBSP yellow mustard

2-3 TBSP dill pickle relish (or a mix of dill and sweet, or if you like your sloppies sweeter, go with all sweet) (I used 3 TBSP but I love pickles so use your taste buds as a guide.)

1 TBSP apple cider vinegar

1-2 TBSP finely diced onion (again, to taste)

Mix all the ingredients together and heat until warmed through. Or put it in a crock pot on low for 2-3 hours. Serve with buns. Add vegan bacon, lettuce, tomatoes, onion or vegan cheese slices, pickles and ketchup and mustard.

Scraps and Snippets ~ Flexi-Veggie Salad

Fresh Veggie Toss Salad

⅓ Cup red wine vinegar

1 TBSP lemon juice

2 ½ TBSP olive oil

1 TBSP Italian seasoning

½ to 1 tsp of garlic powder (to taste)

½ tsp salt

6 Cups of veggies (grape tomatoes, chopped broccoli, chopped cauliflower, black olives, diced cucumbers, small dice onions, carrot medallions etc.)

1 Can (or 1 ½ Cups home cooked) drained, rinsed chickpeas

Toss everything together and enjoy. Let it sit overnight for best flavor.

To mix this up make it Greek style or Mexican style by making a few changes:

Greek - switch out the Italian seasoning for 1 TBSP each of chopped fresh mint and chopped parsley. Sub the juice of a full lemon for vinegar and toss in feta if you’d like.

Mexican - sub black beans for chickpeas. Sub juice of one lime for vinegar. Sub 2 TBSP of chopped fresh cilantro for the Italian seasoning.

Scraps and Snippets ~ Cheeseburger Enchiladas

Cheeseburger Enchiladas

9 x 13 pan

1 and ½ Cups of crumbled hamburger substitute.

2 TBSP ketchup

1 TBSP classic yellow mustard

2 ½ TBSP finely minced onion (Set ½ TBSP aside and mix with ½ TBSP of dill pickles for the top of the casserole)

2 ½ TBSP finely minced dill pickle (Set ½ TBSP aside and mix with ½ TBSP of onions for the top of the casserole)

2 teaspoons of pickle juice

4 TBSP of chili cheese sauce

Mix all (but the reserved pickles/onions) together in a bowl

Grease the 9 x 13 pan.

Divide the meat mixture between approximately 10 flour tortilla shells and fit them into the pan. Don’t overstuff these. If you are someone who really loves a stuffed pan of enchiladas you might want to double the filling and sauce and add extra baking time.

Chili Cheese Sauce

3 TBSP Flour

3 TBSP Earth Balance

3 Cups unflavored/unsweetened non-dairy milk

1 Cup enchilada sauce or tomato sauce

1/2 TBSP chili powder

1 teaspoon garlic powder

1 cup of shredded cheese (Daiya)

1/4 Cup nutritional yeast

Melt Earth Balance in pan, add flour and make a paste. When completely incorporated begin adding milk slowly and stir. Heat until mixture bubbles and thickens, stirring constantly.

When mixture thickens add chili powder, garlic powder and cheese. Stir until cheese is incorporated and melted. Add the tomato sauce and mix well. Pour this over the enchiladas. (Don’t forget to use the 4 TBSP of this for the enchilada stuffing mix.) Sprinkle sesame seeds over top of casserole. Squirt on ketchup and mustard swirls. Add the minced onion and pickles. Bake at 350 for 40 minutes. Check and if the mixture is bubbling and heated through it’s good to go. Serve with a side of french fries.

Serials and Scenarios ~ Gardein Beefless Ground ~ Reviewed and Recipe

Again, thank you, Target for selling Gardein products at the best prices around. 

Now, onto Gardein Beefless Ground. 

Look at that picture. Totally looks like hamburger doesn't it? I don't think anyone would guess it's not the real deal if it's in a recipe. Maybe a taste comparison side by side with no seasonings etc. But who does that? We want a meatless replacement to go into our favorite family dishes and recipes. Right? 

Gardein will do that. I am so impressed with all the products I've tried and this one is no different. 

With the Beefless Ground I made a hearty "Bear" Soup (I have no idea where that name came from, my husband's grandma I think.) Bear Soup is hamburger potato soup. 

I used 1 Cup of the Gardein Beefless Ground
1 small to medium onion finely diced
1 TBSP oil (I used grape seed)
2 finely diced celery stalks
3 garlic cloves minced
4 Large or 7 small to medium diced potatoes)
8 Cups of broth (my broth was no salt added so I added salt to taste)

This will feed 4-6 depending on appetite.

In a dutch oven or soup pot sauté the onion, garlic, and potatoes until golden and crisping. Add the other ingredients and simmer for at least a half hour or as long as needed. 

If you need a hamburger substitute I suggest Gardein's Beefless Ground. Texture and taste are hand down winners. Also the bag will probably make 2-3 solid multi-serving meals. At under $5.00 that's cheaper than beef. Also, it's gluten free. 

Scraps and Snippets ~ Vegan Lemon Pasta Carbonara

You've seen the one pan pasta dish, right? The one all over Pinterest? Where you dump all the ingredients for a pasta meal into a pan and cook away? I've been experimenting. This was pretty tasty. I'm going to try adding olives and more lemon juice (replacing equal amounts of water) next time.  

Lemon Pasta Carbonara

8 oz pasta (I used rice spaghetti and broke it in half)

1/2-3/4 cups onion (diced)

1 pepper diced (I used half of a green and half of an orange pepper)

6 slices of vegan bacon (I used Upton's strips)

1 Cup vegetable broth

2 Cups water

1/2 Cup lemon juice

1/2 teaspoon salt (or to taste) 

2 teaspoons of lemon/garlic pepper blend (or 1 tsp of dried or fried garlic, 1/2 tsp of pepper, 1/2 tsp of lemon peel)

2 tsp oil (I used garlic infused grape seed oil)

Chop bacon into small pieces, toss in frying pan. Add onion and peppers and fry until bacon is cooked and veggies are browning and translucent. Add the additional ingredients. Bring to a boil, turn down the heat, stir frequently until pasta is cooked and the liquid has turned into a sauce. About 9 minutes. Serve. 

Scraps and Snippets ~ Quinoa Ring...Fun with Quinoa Part 1

First prep the quinoa to make enough for two separate dishes. This amount makes a quinoa ring and a medium sized side salad. I'd definitely cut it in half if you only want to make one or the other. The amount of cooked quinoa will be slightly over 3 cups. If you want to make just the ring follow the directions in the parentheses and this will make approx a cup.

1 1/2 Cup quinoa (1/2 Cup)

1/3 Cup dried mushrooms (2 TBSP)

1/3 Cup diced onion (2 TBSP)

3 Cloves garlic minced (1 clove)

3 Cups veggie broth (1 Cup)

Bring to a boil, turn down to simmer and cover and let simmer about 15 minutes.

Split the cooked amount into thirds into two separate bowls (one of them can be the pan) 1/3 for ring, 2/3 for salad. The salad recipe is here. 

To make the Quinoa Ring you also need the following. 

1/4 of a container of vegan cream cheese (2 oz or 2 TBSPish)

1/4 Cup chopped mushrooms

3/4 teaspoons garlic powder

1/2 TBSP finely chopped onion

1/4 teaspoon salt

1 1/2 TBSP nutritional yeast

Add all these to the smaller amount bowl full of the quinoa and mix all together very well.

Crescent rolls (1 can, make sure it's vegan) You could also use your favorite pizza dough and make this a pocket or calzone. 

To make a crescent roll ring separate the 8 triangles of dough. Lay each of the  longest pointiest ends over the rim of a large pie plate or round baker. The shorter two point ends will overlap each other and there will be a hole in the center. It's going to look kind of like a stick drawing of a sun. Press the overlapped edges in the pan together. 

Scoop the quinoa filling onto the flat inner circle of dough. Then take each outside point and pull it over the mixture and tuck it slightly under the inner ring of dough. 

Bake at the temperature called for on the can (or in your pizza dough recipe) Bake approximately 4 - 6 minutes longer to make sure everything is done. You want it golden and cooked through. 

Serves 8 slices.   

Scraps and Snippets ~ Clean the Crisper Drawer Roasted Cabbage Potato Soup

 Uhhh. I had a problem. Potatoes in my pantry growing eyes, limp celery and a chunk of purple cabbage needing to be put out of it's misery. 

So I said. "Self, let's make soup." So I did. 

Crisper Drawer Roasted Veggie Soup

2 stalks celery diced or minced 

1 small or 1/2 a medium/large onion diced

2 cloves garlic

3 potatoes (eyes removed) diced

1/2 medium cabbage sliced/chunked

mushrooms

chopped shaved broccoli stem etc.

5 cups vegetable broth

1/2 to 1 TBSP vinegar or lemon juice (I used balsamic)

2-3 TBSPs of nutritional yeast. 

Preheat the oven to 425. Drizzle grape seed or other oil on cookie sheet. Roll potato and cabbage thru so each is coated with a bit of oil. Grind several grinds of sea salt over the potatoes and cabbage. Roast for 25 or so minutes till there's some goldening going on and potatoes are getting tender. 

In a large saucepan dump a wee bit of oil in bottom of hot pan then add the garlic, onion and celery. Cook until browned and beginning to grow translucent. Dump in brocc stem bits or mushrooms or both. Add the veggie broth, vinegar/lemon juice. Bring to simmer. Add the roasted veggies. Simmer until everything is tender. Add nutritional yeast. Serve. 

Scraps and Snippets ~ Peanut Thai Soup

I needed to take soup to a church event and had some coconut milk that needed a home. So this is what I came up with. And well, to quote an omnivore teenager. "If I could eat this soup every day, my life would be complete." 

So maybe I paid her in Smores cookies to say that, but still. (Not really, no money or favors were exchanged in this transaction. Her enthusiasm was real. For reals.) (And if you refrain from snarky comments, I'll post the Smores cookie recipe, too.)

Peanut Thai Soup

serves 6+

1 medium onion small dice

3 cloves garlic minced

1 1/2 cup peanuts, chopped (additional for garnish) 

1 TBSP coconut oil

2 stalks celery, small dice

5 Cups vegetable broth
1 Cup broccoli slaw (or a diced broccoli stem)

1 TBSP chopped fresh cilantro (with additional for garnish) 

Juice of one small lime (or to taste) (additional lime for garnish) 
1/3 Cup soy sauce
2 TBSP sriracha (with additional for garnish)
1-2 Cups coconut milk (unsweetened)
4 ounces Udon noodles (1 sleeve, broken) 

Saute the garlic, onion, peanuts and celery in the coconut oil in a dutch oven or larger saucepan.  When onions grow translucent add the vegetable broth, broccoli slaw sriracha, soy sauce, lime juice and noodles. Simmer 20 minutes or so. Add the coconut milk and cilantro 5 minutes before serving. 

Provide extra sriracha, peanuts, shredded coconut, lime wedges, Vegan sour cream, and minced ginger if desired for garnish. 

I'm posting this recipe at Ricki Heller's Wellness Weekend. Click to see all the other recipes available there. 

Scraps and Snippets ~ Broccoli Caulicheezy Soup

Eww excuse the boiled over water stain. 

We have a local organic  co-op deal that provided a screaming good deal on veggies and a delivery is coming Saturday. So I had to make room. I love broccoli cheese soup. Well, I loved it and miss it on occasion. I just can't bring myself to use vegan cheeze shreds to put the cheeze in the soup. But I had broccoli that was looking a little limp on hand and I have been experimenting with cauliflower based soups with great success. So...

This soup is mostly veggie and completely crazy good.  The weird thing I noticed is that one bowl with a few crackers and a small slice of bread stuck with me all night long. I'm not sure how that's possible, but it did. 

Broccoli Caulicheezy Soup

Serves 4

3 Cups or so of cauliflower florets

1/2 onion or leek (I used a whole leek and it was pretty strong, so I'm cutting back a bit next time)

2 ish Cups of finely chopped broccoli

4 Cups of veggie broth (I used the veggie paste boullion with water including the cauliflower steam water)

8 - 10 garlic cloves

2 teaspoons lemon juice

1 TBSP miso (or soy sauce or liquid aminos)

1/3 Cup nutritional yeast

Steam the cauliflower until tender. Approx 10 minutes.

Toss the leek/onion, garlic, lemon juice, a cup or so of veggie broth and miso into a food processor. Run it until pureed. Add steamed cauliflower and whir until incorporated. 

Transfer the mixture to saucepan, add the additional vegetable broth and broccoli. Simmer for 1/2 an hour or so. Add the nutritional yeast and stir well. Serve. 

Suggested add ins: potato chunks, brown rice, additional veggies of choice, vegan bacon bits. 

Scraps and Snippets ~ Wild Rice Caulifredo Soup - Vegan

Wild Rice Caulifredo Soup

Ready for this? The base of the soup is pureed steamed cauliflower and garlic. And it's so creamy. Makes 4 big servings or 8 smaller servings.

10 cloves of garlic

1 head cauliflower (cut the leaves off but leave the white branches. Break into chunks.)

1/2 onion diced

1 tsp salt

1 tsp lemon juice

4 Cups broth/cauliflower steam water

1 TBSP fat of Earth Balance

3 Cups unsweetened, unflavored non-dairy milk

1 Cup wild rice (rinsed and uncooked, or chopped broccoli)

1 Cup chopped mushrooms (or other item that sounds tasty to you)

Steam cauliflower for about 20 minutes. ( I have a saucepan that has a metal colander that fits on top and a lid. I fill the base of the saucepan with water, drop the chunks of cauliflower into the colander, put the lid on and turn the heat on. The water steams and softens the cauliflower.)

Let the cauliflower cool a bit. In another pan melt half the Earth Balance and add onions and diced garlic, sauté until caramelized and golden. Place cauliflower, salt, lemon juice, onion and garlic in a food processor or super blender. Puree. Add a little cooking liquid to the mixture if it bogs. When pureed add the mixture to the rest of the cooking water and make up the difference with broth. In the same pan you sautéed onions and garlic in add the rest of the Earth Balance and toss in mushrooms. Heat until they change texture and color. Add to the soup pan with the wild rice. Simmer this for approximately an hour until the rice plumps. Add milk to get the consistency you want in the last 15 minutes before serving.

Serve with crusty chunks of bread.  

Scraps and Snippets ~ Mushroom Stroganoff

Mushroom Stroganoff 

I love mushrooms. Yum. So I usually buy a big package of them at Costco and then have to come up with ways of using them up. I also brought home some Vegan sour cream from our trip to Minnesota. Michelle is so accommodating and spoiling when we visit. She's way more adventurous and generous than I am ingredient wise. She seriously bought a luxury non-dairy cheese for a recipe. I'm like, yeah, we'll just cut out the cheese. I don't usually buy vegan sour cream unless I have a very special use for it because it doesn't last long once it's opened. So I had this partial container of sour cream languishing in my fridge. No way I was letting that go bad. The picture is before the corn starch and sour cream so it was much thicker. 

2 Cups vegetable broth

2 cloves minced garlic

2 Cups chopped mushrooms

1 TBSP soy sauce or liquid aminos

2 TBSP nutritional yeast

1 tsp of lemon juice

1/2 tsp of mustard

1 TBSP corn starch or arrowroot  (mix with a TBSP of cold water to make a liquidy paste)

Non-dairy sour cream (I used a cup, next time I may up it a bit - plain unflavored, unsweetened yogurt would work, too)

Prepared quinoa, pasta, rice, potatoes or toast

Add garlic and mushrooms, lemon juice, mustard and soy sauce to the vegetable broth in a saucepan. Simmer until mushrooms change color and density. Add the cornstarch and simmer until the broth thickens. Remove from heat and add the nutritional yeast and stir well, then stir in the sour cream. 

Serve over your pasta, quinoa, rice, toast or potatoes.

Serves 4ish

Scraps and Snippets ~ Worth Waiting For Burrito Bake

Burrito Bake

7 x 11 or 8 x 11 pan. 

1 can young jackfruit drained

1/2 Cup quinoa

1/2 TBSP chili pepper

1/2 TBSP garlic powder

1/2 TBSP cumin

1 Cup vegetable broth

Simmer until the liquid is absorbed and the jack fruit is mostly shreddable. 

Preheat oven to 350.

4 ounces of salsa

6 to 8 ounces of vegetable broth (I went with 8 and the texture is pretty amazing but very moist, not runny though)

1/2 Cup shredded Daiya or cashew cream based cheese sauce

1 Cup shredded zucchini

2 large tortillas

Pour 1/3 of the salsa on the bottom of the pan. Layer one ripped-to-fit tortilla over that. Place 1/2 the shredded zucchini on the tortilla, 1/2 the jackfruit mixture over that, another 1/3 of the salsa topped by the other ripped to fit tortilla. Layer the rest of the zucchini, jackfruit, cheese or cheese sauce, and top with remainder of salsa. Then pour water/broth evenly over the whole thing and shimmy it a bit. 

Bake for 40 minutes. Let sit 10 minutes. Serve with chopped tomatoes, more salsa, avocado slices, guacamole, more cheese sauce, veg sour cream, chopped lettuce, chiles, chopped black olives. Add beans to the layers if you'd like or more chopped veggies. 

I'd have done more with it, but I'm still holding out on the grocery store trip. But simplicity rocks in this case. I'd have added vegan sour cream to the jackfruit and mixed in the salsa, more cheese, etc. But this really tastes great as is. It's a keeper.  

Scraps and Snippets ~ All American Burger

One of my pet peeves with vegan burgers is the texture. I don't like biting into a burger and have it squish out the sides of the bun because of a little bite pressure. 

I had a huge zucchini and home prepped frozen chickpeas, so I set out to make a burger that would withstand the simple bite test. And I think I nailed it. 

(I'm sure any shredded veggie would do to replace zucchini, and also the mushrooms. My second time around I used celery instead of mushrooms, the color was lighter but the taste and texture were just fine. 

3 Cups shredded zucchini

1 can drained chickpeas (1 and 2/3ish cup of home done)

1 small onion

1 Cup mushrooms

1 TBSP dried dill

1 TBSP dried parsley

2 TBSP soy sauce

3 TBSP nutritional yeast

1 teaspoon salt

1 teaspoon pepper

1 TBSP garlic powder

1 1/2 teaspoons mustard powder

1 1/2 teaspoons tumeric

1 1/2 Cuts oatmeal

1 1/2 Cups gluten flour

Shred zucchini in a large food processor (three cups is 1 - 1 1/2 zucchini depending on the size. (I peeled most of the skin off but not all of it). Add soy sauce, nutritional yeast and spices, chunked onion and mushrooms. Whir. When uniform add the drained chickpeas. Blend well and transfer to a bowl. 

Add oatmeal and gluten flour. Stir and then knead the dough until completely uniform and mixed. 

Form into 12 patties. Place these on a greased cookie sheet (or two). Bake at 350 for a total of 1/2 hour, flipping halfway through. These can be frozen for later or kept in the fridge for over a week. 

I also kept some back and experimented with it in a frying pan to see if it would work as "browned" hamburger. Break it up and keep moving it around in a hot pan and it does indeed. 

Scraps and Snippets ~ Marinated Summer Squash Sandwiches

Marinated Summer Squash Sandwiches

1 summer squash sliced thin

1 small onion thinly sliced

(thin sliced peppers if desired)

2 TBSP soy sauce

2 tsp oil (I used sesame)

1 TBSP vinegar (apple cider, malt, red wine vinegar)

1 1/2 TBSP nutritional yeast

1 TBSP garlic lemon pepper seasoning, or 1 tsp each of pepper, lemon zest, garlic powder)

Marinade squash and onions, (and peppers) stirring until everything is fully covered. 

Vegan Cream Cheese and Garlic Spread

3 TBSP non-dairy cream cheese

1 tsp powdered garlic

Bread or rolls of choice. (enough for 6 small or 4 medium sandwiches)

Additional suggestions: 

Thinly sliced tomatoes 

Spinach leaves

Romaine lettuce

Avocado

Saute marinated vegetables until browned, golden.

Broil or toast plain bread. Spread the garlic cream cheese mixture evenly over both sides of the bread. Place under broiler and heat. Watch and warm for 30 seconds to a minute. It might bubble but don't let it burn. 

Layer the sautéed squash and onions and any of the additional add ons you desire. Put sandwiches together and serve. 

Scraps and Snippets ~ Buffalo Jack Squares ~

Back in the day one of my favorite meals that my mom made was chicken squares. They were cream cheese, chicken packed little hand held chicken pot pies. I'm going to work on a vegan version...stay tuned...but first, I thought I'd try the technique with a spicy bunny trail. And here it is. 

Buffalo Jack Squares

2 Cans crescent rolls or other type dough (vegan)

1 Can green jackfruit packed in brine (not the ripe in syrup)

1 Cup vegetable broth

1/3 Cup minced celery

2 TBSP minced onion

2 TBSP vegan mayo of choice or non-sweetened non-dairy yogurt or sour cream 

1/3 Cup hot sauce (Frank's, siracha, pepper sauce) (this ratio is spicy...if you want a milder taste increase yogurt and decrease hot sauce)

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp salt 

1/4 tsp pepper

1/4 tsp dried dill

1/4 tsp dried parsley

1/4 tsp ground celery

1/8 tsp basil

Drain jackfruit. Place jackfruit in a saucepan and add the veggie broth. Simmer until the fruit softens and most of the broth is absorbed. (20 minutes or so.)

Preheat oven to 350

Shred the jackfruit in the pan. (You can dump out the extra liquid if any remains). Add all the other ingredients (except crescent rolls) and stir well. 

Separate the crescent rolls into rectangles. There are four in each can. You will basically press out the line between two triangles, forming one rectangle. Place 1/8 of the mixture on each rectangle. Fold the four corners in, twist in the middle and pinch each seam closed so they become little packets. Place each packet on a slightly greased cookie sheet.  

Bake for 18 minutes. Then turn the squares over and bake an additional 2 minutes so the bottoms don't get soggy. 

Scraps and Snippets ~ Pizza Rolls

Pizza Rolls

1 PKGE crescent rolls (check ingredients or use a similar dough)

2 TBSP vegan cream cheese

1 TBSP minced onion

1/2 tsp garlic powder

1/2 tsp dried basil

1/8 tsp salt

Finely chopped vegetables. I used olives, tomatoes and mushrooms. (about 3/4 cup total.)

Preheat oven to 350. Spray a 12 section muffin tin. 

Mix all the ingredients together except the rolls. 

Separate the crescent roll into two halves. Roll each half into a long rectangle. Press all the seams together. 

Spread half of your cream cheese mixture over each rectangle. Roll longwise into a long tube. Cut each half into 6 pinwheel pieces. Place swirl side up in muffin tins. Bake at 350 for 16-18 minutes until golden and baked. 

Scraps and Snippets ~ Edamame... The Little Green Giant...

I have a recipe that is a fall back. I got if from my mother-in-law years ago. And I make it often. But not so often that I have actually committed it to my memory. It's a shadowy-in-my-mind kind of recipe. 

And here's the deal. It counts as Americana in my book because the dang hand-written, blurred recipe is at least twenty years old. And it probably came from a newspaper which was equivalent to Pinterest back in the day. Kinda. 

Anyhoo. I couldn't find the recipe to adapt and use as a centerpiece for edamame. Nope. The picture may give you a clue. I have this HUGE binder recipe book. When I am organized the book is as well. However, when I'm not, which is more likely, the recipes end up in four or five other places like one of the many other cookbooks on my shelf. You can see the classic red and white gal, and beneath her an entire shelf of cookbooks, and out of sight is another shelf. Ugh. So after looking for 30 minutes I decided to rely on the shadow memory and throw together what I think is the recipes. Tastes like it, and pretty dang good which is why I've held onto the original for twenty years (until recently parted, of course). 

1/2 to 1 cup edamame (I used frozen raw)
1 head of broccoli florets (or I'm thinking a package of broccoli slaw would be great, too)
grape, cherry or chunks of tomato (I used about a cup and 1/2)
1/2 to 1 cup Kalamata olives (or any olive will do, or use onions, or cauliflower or mushrooms etc.

Dressing:

3 TBSP red wine vinegar
2 TBSP olive (or your favorite) oil
1 TBSP lemon juice
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper
2 tsp sugar
1 tsp Italian seasoning blend

This is a totally adaptable recipe. I usually use the veggies I have on hand. A summer squash or zucchini cubed would be excellent. As would cucumbers. Mushrooms are amazing in it. You can use any type of bean, too. White/Navy or garbanzos would be especially yummy. Toss in nuts if you want the extra protein or mouth feel. Speaking of protein. Not only is there 29 grams from the edamame in this salad...but broccoli has approx 4 grams a cup, too. Tossing brown rice into the mix would give you 8 additional grams for the salad. Tomatoes are worth about 2. So if four people nosh on it your looking at 8-10 grams a person. And don't forget that Edamame is a complete protein source, too.