Author: betsy

by betsy

Roasted Zucchini and Japanese Eggplant with Vegan Horseradish Sauce

Yield: 4 servings

This dish tastes so cool and refreshing on a summer evening.   The tanginess of the sauce is the perfect counterpoint to the sweetness of the summer squash.  And it’s delicious with lots of other dishes too!

The dish was inspired by the anti-vegan, Guy Fieri, of Food Network fame.  On a recent program, he roasted root vegetables and served them with a horseradish sauce.  I didn’t watch the rest of the program, so I don’t know the recipe for his sauce, but this one is good enough to eat with a spoon!

I served this dish to my friend, David (the choral director at our school, otherwise known a my “building husband”), with my Savory Southern Tarts with Butter Bean Filling and Sweet Tea Drizzle and a side dish of sliced heirloom tomatoes sprinkled with a little sea salt, freshly ground black pepper, and nutritional yeast, garnished with a sprig of basil.  It was the perfect light, but satisfying antecdote to the 97 degree temperatures.

2 small to medium zucchini, cut in half lengthwise and then cut crosswise into 1/2 inch pieces

2 Japanese eggplants, cut in half lengthwise and then cut crosswise into 1/2 inch pieces

2-3 tablespoons olive oil

Sea salt to taste

Freshly ground black pepper

Vegan Horseradish Sauce (recipe follows)

Preheat oven to 425 degrees.  Place all squash pieces on a rimmed baking sheet, drizzle with olive oil, sprinkle very lightly with sea salt and toss to coat.  Place pan on middle rack of  oven and roast for 20 minutes, tossing and turning after 10.  Remove pan from the oven, sprinkle squash lightly with black pepper to taste, toss lightly, and spoon onto a serving platter or individual plates.  Drizzle with sauce (9and serve warm or at room temperature.  Alternatively, sauce may be passed in a small bowl.

Vegan Horseradish Sauce (You will have some leftover and you’ll be so glad!)

1/2 cup vegan mayonnaise, purchased or home made (I tend to prepare Vegenaise over Nayonaise if using purchased)

1-2 tablespoons horseradish, or to taste  (not “prepared horseradish,” as it is not vegan)

1 teaspoon Dijon or yellow mustard

1 large clove garlic, minced

2-3 tablespoons minced fresh chives

Sea salt and white pepper to taste

Optional: 1/2 teaspoon fresh lemon juice

In a medium bowl, whisk together all ingredients.  Adjust seasoning if necessary and whisk again.  Store, covered, in the refrigerator, until serving time.

by betsy

Oh My “Dog”!: Vegan Thai “Not” Dogs with Asian Kale Slaw, Chili-Lime Mayo, Cilantro and Cashews

Dear “dog”!   This is surely the best “dog” I’ve ever eaten, much less made, and it ranks right up there with some of my favorite meals.

Last night, my dear, dear friend, Sharon Clohessy, aka Ms. C–the art specialist for our district–and I went on a beach picnic for two.  She lives at the oceanfront, so we loaded up, walked across Atlantic Avenue (think Monopoly board) up a little path shaded by a canopy of trees, and we were at the wide sandy beach.  

 We love being able to do such “frivolous” things mid-week when school is not in session.  But we enjoyed ourselves so much that we plan to continue right into the fall.  Time spent with Sharon is always magical, and we happened to be at ocean’s edge during the “magic hour” when everything takes on a silvery, barely pinkish hue.  I haven’t been so relaxed, yet stimulated by our conversation, in a long time. 

For our meal, I was inspired by a food feature in a recent magazine–maybe Southern Living?–about non-traditional hot dogs.  One was Thai and I have been fantasizing about it ever since.  However, I didn’t use their recipe, which wasn’t vegan anyway, preferring instead to create my own.

I decided on a kale and cabbage slaw (even though kale isn’t in season here)–because a day without kale is like a day without sunshine–and a Chili-Lime Mayo, though that name doesn’t do it justice, as I also whisked in creamy natural peanut butter and coconut cream.  OMG!  It is out of this world, good enough to eat unaccompanied, as you can see in the photo below.  We topped our dogs with fresh cilantro leaves and chopped cashews.  Truly, this is a stunning rendition of a lowly “dawg.”  I ate leftovers for lunch AND dinner today!

Sharon contributed marinated cucumbers, a delicious Cupcake Sauvignon Blanc, and, for dessert, simple pitted cherries and sliced white peaches.  So perfectly simple and elegant.

Even if the beach is far away from wherever you call home, I hope you will “relish” this special dog.

Yield: 4 servings

4 whole wheat hot dog buns, split in half lengthwise not quite all the way through, drizzled with olive oil, and toasted 7 to 8 minutes on a baking sheet at 400 degrees (wrap in foil and keep warm, if desired)

4 of your favorite vegan “not” dogs, grilled (2 minutes on each of 4 sides on an oiled indoor grill pan; adjust time if grilling outdoors; wrap in foil and keep warm if desired)

Asian Kale Slaw (recipe follows)

Chili-Lime Mayo (recipe follows; you will have some left over and you’ll be glad!)

4 or more tablespoons cilantro leaves

4 or more tablespoons chopped roasted and lightly salted cashews or peanuts

Place about 1/4 of the slaw on each toasted bun.  Top with a grilled “not” dog.  Add a generous squiggle of the Chili-Lime Mayo, and top with 1/4 each of the cilantro leaves and chopped cashews.  Serve immediately.

 

Asian Kale Slaw

If I’ve learned anything about cooking, it is that people’s palates vary dramatically.  So, while this balance of flavors tasted perfect to me and my friend, you may want to adjust the sweet-tangy balance, and you should feel free to do exactly that!  Fluffying with a fork is a key step.

2 cups coarsely torn and lightly packed fresh kale

6 leaves ocabbage (I used green cabbage, but use red if you prefer)

1/2 cup 1 1/2-inch carrot pieces, peeled

1/2 of a yellow, orange, or red bell pepper, stemmed and cored, all seeds removed

1/4 cup vegan fish sauce (sold as vegetarian fish sauce in Asian markets)

2 tablespoons natural sugar

1 tablespoon rice wine vinegar 

Pinch sea salt or to taste

You may shred the veggies by hand, but I use the grater attachment of my food processor.  If using a food processor, pack the kale into the tube, turn the machine on, and use the plunger to press the kale firmly and steadly onto the blade.  Repeat with cabbage, tightly rolling two leaves at a time and feeding them into the tube in the same manner.  Repeat with carrots.  Scrape veggies into a medium bowl before repeating with bell pepper, as it may create significant moisture that needs to be drained/blotted.  Add the pepper to the bowl of veggies along with remaining ingredients and toss the mixture with a fork to combine.  Cover and refrigerate until serving time.

 

Chili-Lime Mayo

As with the slaw, this balance of flavors tasted delicious to me and my dining companion, Sharon–as you can see, she’s “drinking” it out of the bottle!–but feel free to adjust to suit your taste.

1/4 to 1/3 cup vegan mayonnaise (homemade or prepared; to cut the tang, use half vegan sour cream)

Zest and juice of 1/2 large lime

1 teaspoon Sirachi chili sauce or to taste (feel free to substitute your favorite chili sauce)

1 tablespoon softened creamy natural peanut butter (I heat it for a few seconds in the microwave)

1 tablespoon cocont cream (not coconut milk)

Pinch of sea salt

Optional: 1 clove garlic, minced (I don’t prepare this mayo with garlic, but I think it would be tasty, so if it sounds good to you, add it!)

Whisk all ingredients together until smooth in a small bowl.  Spoon into a “squirt” bottle if desired to allow you to add it to your “dogs” in a pretty squiggle.  Refrigerate until serving time.

by betsy

Cajun Red Bean Quesadillas with Remoulade Sauce and Praline Pecans

[Photo Note:  Yea!  As promised I purchased a new camera yesterday, and  I’m enjoying familiarizing myself with my brand new Nikon CoolPix S6200.  At right  is the first photo I took with it…what do you think?  I love the white balance feature for starters.  So crisp and clean…not blue or yellow.]

I may have mentioned that I was weened on the New Orleans French Quarter.  My parents honeymooned in NOLA, as did my husband and me.  In between, my folks took my sister and me as often as possible for long weekends when we were growing up.  In more recent years, we have enjoyed spending several days there just before Christmas, one of the most temperate times of year in the Quarter.  Food has always been one of the biggest draws.

Last week I was with my parents at Ochsner’s Hospital for some surgery my father needed.  The hospital is in Metairie, a few minutes from the Quarter, so I didn’t make it there.  But the hospital overlooks the Mississippi River where I walked on the bike/jogging path along the levy.  Since most of my meals at the hospital consisted of hummus, salads, and/or Boca burgers, I came home craving a taste of one of my favorite places on earth.  In response, I created this dish.

This recipe combines my love of Cajun/Creole cuisine with that of my native Texas in the form of a crunchy quesadilla.

Laissez les bons temps rouler!

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

1/2 teaspoon celery salt

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.

by betsy

Papa’s Vegan Blueberry and Spinach Smoothie (Bonus: Meets Full Liquid Diet Requirements)

(Photography Note: TODAY is the day I am going to buy a new camera!  As I mentioned previously, the one that had served me well for so long went on the fritz in June and my phone really doesn’t take very good photos as you can see here. So I apologize for the quality …definitely not up to Blooming Platter standards!)

On Saturday, July 7, I flew to MS to drive with my folks the next day to Ochsner’s Hospital (The Mayo Clinic of the South) in New Orleans where my robust 84 year old father had some surgery the next day.  (My papa, Byron Gough, still works part-time as an engineer for Howard Industries, the largest transformer manufacturer in the world!)

He came through it like a rock star thanks to the expert medical team at Ochsner’s and his overall excellent health and attitude.  We were relieved to learn that the orders for a week on a Clear Liquid Diet were incorrect and that he needed to be on the much less restrictive “Full Liquid Diet” followed by a week on the “Nissen Soft Diet.”

The Full Liquid Diet is a bit of a misnomer as it allows strained purees.  So, after I drove them home on Wednesday and before I came back to Virginia yesterday, I set about trying to figure out how to get enough tasty and appetizing calories and nutrition in him.  I plan to post a couple of the soups I created, one with fresh homegrown tomatoes, as they certainly didn’t look or taste like “recuperation food”!

In the meantime, though, I wanted to share this smoothie recipe.  Lots of folk,s it seem,s are “juicing” and I have nothing against fresh juices.  I find them very refreshing, in fact.  (Hampton Roads residents: if you haven’t yet tried the new Fruitive at Hilltop, I highly recommend!)  However, I love all of the fiber that comes from using whole fruits and vegetables as well as the protein that comes from soymilk in a smoothie.  But the juice movement did encourage me to start incorporating dark leafy greens into mine.
This vitamin- and protein-packed version is a beautiful color, ultra smooth and creamy, and a perfect balance of tastes.

Yield: 4+ cups

2 cups unsweetened soymilk (app. 160 calories)
1 cup lightly packed baby spinach (app 10 calories)
1 cup frozen blueberries (app 85 calories) [blueberries must be frozen; if not, try adding a handful of ice, but make sure your blender can crush ice] 4 tablespoons orange juice concentrate OR 4 tablespoons of soy yogurt OR 2 tablespoons of each (app 100-110 calories)
Stevia or your favorite no calorie sweetener to taste (0 calories)

Optional Garnish: fresh mint sprigs.

Place all ingredients in a blender container. Stir them gently to combine with a long-handled spoon. Process on the highest speed until smooth, stopping two or three times to stir and press down any unincorporated ingredients if necessary.  Pour into glasses, garnish if desired and serve, preferably with a straw.

Total Calories for Entire Recipe (all amounts were rounded up, so it is a little less than this): 365 calories

 

Where can you find more delicious vegan recipes that make the most of the season?  Check out The Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes!
by betsy

Vegan Tuna “Fish” Salad with Secret “Boiled Egg” Ingredient

[Photo caveat: I apologize for the quality of this photo.  My trusty camera finally went on the fritz.  And, while I plan to replace it soon, I want to upgrade, but don’t want to spend the money just yet.  So, this photo was taken with my phone, which is a Droid rather than an iPhone, and I don’t believe the quality is as good as the latter.  However, before the summer is out, I plan to have a new camera!]

Okay, so it’s not exactly standard July 4 fare, but…cold and creamy, tuna fish salad (vegan of course) sounded so good to me on a recent hot and humid day that I decided to create a batch, holiday appropriate or not.  (BTW, does it amuse you like it does me that the weather reporters act like 90+ and a hundred degree weather in July is “news”?)

I had never tried a vegan version.  I do make a Vegan Clam Chowder that receives rave reviews, so I felt sure I could capture that briny taste…and I did (!) courtesy of some Dulce granules available in health food stores and, possibly upmarket grocery stores.  I buy it at our local Organic Depot.

But my mother always made tuna salad with chopped boiled egg and I wanted to try to capture that flavor as well.  My Vegan Egg Salad is tops in many folks’ (recipe) books so, I decided to add a little of the secret eggy ingredient: Indian black salt.  It has an aromatic sulfury taste that mimics that of cooked eggs perfectly.  You can buy it most affordably at Indian markets, but you can also order it online.

But what about the protein?  The only one I had in the house after a whole week away at TICA (what a beautiful honor and experience that was!) seemed oddly appropriate: chick peas, lightly mashed.

The rest was easy:  a little mayo, finely chopped celery, pickle relish and, for good measure, celery salt (though celery seed would substitute nicely).  Enjoy this salad as you would any tuna salad: on crackers; in a sandwich with toasted bread and some curly lettuce; stuffed inside a firm, ripe tomato as we do “down South;” as a lighter canape on cucumber slices; or as the ultimate indulgence: on fried green tomato slices as in the photo!  I garnished them with dab more mayo, a sliver of dill pickle (because I didn’t have sweet), and a tiny pinch of both Dulce granules and Indian black salt.

I simply couldn’t resist the tomatoes at the farmer’s market.  To fry them, just slice them about 1/4-1/3 of an inch thick, dredge them first in a little flour seasoned with salt and pepper, then in unsweetened soymilk seasoned with the same, and then back into the flour before sauteing a couple of minutes on each side in canola oil over medium-high heat.   Drain on paper towels.

2-15 ounce cans chickpeas, rinsed and drained

1/2 cup finely diced celery

4-5 tablespoons mayo (I like my own homemade mayo or Vegenaise the best, but can rarely find the latter, so Nayonaise is fine; it just has a stronger taste.  If you use milder Vegenaise, you may need slightly less Dulce granules.)

2 tablespoons sweet pickle relish (use dill pickle relish if you prefer)

1 tablespoon Dulce granules (see note above next to “mayo.”  Also, feel free to substitute Kelp granules, but you may need to adjust the amount.)

1/2 teaspoon Indian black salt or to taste

1/2 teaspoon celery salt or celery seed or to taste

In a medium bowl, coarsely mash the chick peas with a fork or a potato masher and sprinkle celery over the top.  In a small bowl, whisk together mayo and remaining ingredients.  Pour over pea and celery mixture and toss well to fully incorporate.  Check for seasoning and adjust if necessary.  Refrigerate any leftovers in an airtight container.

 

 

 

 

 

 

 

 

Though published a year ago, I hope my cookbook The Blooming Platter: A Harvest of Seasonal Vegan Recipes will always be relevant with its emphasis on tasty, nutritious, beautiful, and seasonal vegan fare.  If you need a little gift for yourself or a friend/family member, you can obtain it simply by following the link. And thanks in advance !

by betsy

Vegan Zucchini, Onion, and Yellow Squash Gratin

Yield: 6 to 8 servings as a side dish

Olive oil

1 medium-large zucchini, trimmed, split lengthwise, and cut crosswise into 1/2-inch slices

2 small yellow squash,  split lengthwise, and cut crosswise into 1/2-inch slices

1 small yellow onion (or half of a medium-large), peeled, halved, and cut into 1/4-inch slices

Sea salt to taste

Freshly ground black pepper to taste

Red pepper flakes to taste

3 tablespoons nutritional yeast

1 tablespoon vegan butter (I like Earth Balance)

1 tablespoon olive oil

1 cup Panko bread crums (any bread crumb will do, but I love the crunchiness of Panko)

3 tablespoons finely chopped fresh herbs (I use equal parts sage, basil and oregano, but use what you have)

Preheat oven to 450 degrees.  Oil a 9-inch glass or ceramic pie dish with non-stick spray (or olive oil).  Add both squashes, drizzle with a little more olive oil, sprinkle with salt, pepper, and red pepper flakes.  Toss and then spread to an even layer.  Top with sliced onion and sprinkle with additional salt, pepper and 1 tablespoon of the nutritional yeast.  Cover with foil and bake for 20 minutes.   Meanwhile, stir together the melted butter, olive oil, bread crumbs, remaining 2 tablespoons of nutritional yeast and herbs.  After the vegetables have cooked for 20 minutes, remove the foil from the dish, sprinkle the top of the veggies evenly with the bread crumb mixture, and return to the oven for 10 minutes.  I like the top very brown and crispy, but if you prefer less color and crunch, simply remove the gratin from the oven after about 8 minutes.  Serve immediately or at slightly warmer than room temperature.

Note: this dish is also delicious with 1/4-inch thick slices of tomatoes (from a cored medium-large tomato) arranged over the top of the onion before the vegetables are sprinkled with the bread crumbs.

by betsy

Vegan Turkish Chickpea and Beet Salad

Yield: 4-6 servings

I had a dual inspiration for this salad: the wildly popular Beet Muhummara in my Blooming Platter Cookbook and an eye-catching bunch of white beets grown at my favorite local farmer’s market, Stoney’s.  Essentially, I used similar ingredients to the Muhummara—beets, cumin, walnuts, etc.—combined into a salad with the addition of chickpeas.  True to their description, the white beets tasted just like their red relatives, but without the counter-, cutting board- , and lip-staining properties.

Juice of 1 small-medium lemon, about 2 tablespoons

2 tablespoons olive oil

1 teaspoon tamarind syrup or pomegranate molasses (available at Middle Eastern markets or online)

1 medium clove garlic, minced

1/2 teaspoon ground cumin

1/2 teaspoon paprika

Sea salt and freshly ground black pepper

Approximately 1 1/2 cups grated beets (unpeeled); about 6 small beets, grated in a food processor (I used white beets because our farmer’s market was very excited about having grown them this year, but use any color you have)

1-15.5 ounce can chickpeas, rinsed and drained

1/2 cup thinly sliced spring onions, green parts only

1/2 cup walnut pieces

In a small bowl, whisk together lemon juice, olive oil, tamarind syrup, garlic, cumin, paprika, and salt and pepper to taste.  Set aside.  In a medium bowl, combine grated beets, chickpeas, spring onions and walnuts.  Drizzle with dressing and toss gently to coat.  Check for seasoning and adjust as desired.  Serve immediately or, preferably, chill for at least an hour for flavors to marry.

by betsy

Vegan Penne Pasta with Fresh Peas, Smoked Paprika, Walnuts and Cream

Yield: 4 servings

This flavorful and pretty pasta dish was inspired by the popular Italian favorite made with peas, ham or prosciutto and cream.  I simply cleaned it up and veganized it, substituting smoked paprika for the pork and unsweetened soymilk for the cream.  I added walnuts for additional flavor, texture and nutrition and a little lemon zest to brighten, lighten and freshen the dish even further.  I hope you love it.

Note: I created the recipe and photographed it in May when “May peas” were in our farmer’s market.  But then I got consumed by other obligations and never posted.  I really hope you can still find fresh peas in your area.

Approximately 1/2 cups fresh peas (I used May peas from the farmer’s market)

Sea salt to taste

8 ounces whole wheat penne pasta (11-12 minutes)

1 tablespoon olive oil

1/2 cup thinly sliced spring onions (a ratio of about 3:1 white to green parts)

2 medium cloves garlic, minced

1 teaspoon all-purpose flour

1/2 unsweetened soymilk + extra if desired

1/2 teaspoon smoked paprika

1 tablespoon nutritional yeast

Freshly ground black pepper

1/2 cup walnut pieces

Zest of 1 medium lemon

Place peas in a 2 quart saucepan, cover with water, add a pinch of salt, and place over medium high heat, loosely covered.  Simmer for 20 minutes or until tender, adding more water if too much evaporates.  Meanwhile, heat a pot of generously salted water to boiling.  Add pasta, stir, loosely cover, and simmer for 11-12 minutes or until pasta is al dente.  Reduce heat if necessary.  (I confess, that I NEVER use as large of a pot or as much water as recommended.  It seems unnecessary and wasteful, as long as the pasta has room to agitate.) 

While peas and pasta cook, heat olive oil in a large cast iron skillet over medium-high heat.  Add onion and sauté, stirring frequently for a couple of minutes.  Reduce the heat if necessary to prevent from cooking too fast.  Add garlic and sauté, stirring constantly, for another minute.  Then stir in peas.  Sprinkle with flour, stir to incorporate, and then stir in soymilk until it reduces down.  Drain the pasta, reserving about  1 and 1/2 cups.  Stir in the pasta and then add the pasta water a little at a time to loosen the sauce to the desired consistency.   (Leftover reheating note:  this pasta seems to absorb a lot of the moisture when refrigerated, so save some of the pasta water to add to your leftovers when reheating.  Plain water can’t as successfully be added, as it lacks the starch from the pasta that helps thicken the sauce to the desired texture.)  Sprinkle in the smoked paprika, nutritional yeast and a pinch of black pepper.  Stir until incorporated.  Fold in walnut pieces and lemon zest.  Check for seasoning and adjust as desired.  Serve immediately.  (Reduce the heat at any time that the mixture appears to be cooking too fast.)

by betsy

Annie’s Vegan Herbed Cucumber and Chickpea Salad

Yield: 4 servings

On a recent Saturday afternoon, I had the most lovely lunch with my magnificent friend Ann Dearsley Vernon.  A few years back, she retired after a three decade career as Education Director/Education Director Emerius of the Chryser Museum.

If possible, her calendar is fuller now than then.  Everyone loves to be in the company of this bright, beautiful, disarming, elegant, tough, and witty 73 year old.  So, in addition to a slate of social engagements, she is a highly sought-after speaker, event chair, judge and, otherwise, active volunteer committed to a number of causes near and dear to her heart, from art education to civil rights to the YWCA and more.

In my case, we were combining business with an opportunity to catch up.  The only thing that has slowed down this powerhouse in the last two years was, unbeknownst to her, congestive heart failure due to heart damage sustained during a childhood bout with rheumatic fever.

Barely 9 months ago, Ann had a heart pump known as the LVAD (left ventricular assist device) installed.  Though it dramatically changed her life in some ways, it also saved it.  Henceforth, she will forever be joined to a computer and set of batteries neatly tucked into a compact black shoulder bag that operates the pump through a wire that enters her body beneath a sterile dressing.

I had the honor of interviewing Ann about her experience with this revolutionary “HeartWare” device for an article in the Top Docs/Women’s Health issue of Hampton Roads Magazine, to be published later this summer illustrated by captivating paintings she has created about her journey (think Frida Kahlo meets Marc Chagall).  (I’ll be sure to post a link once it hits the stands.)

So, though she’d been jurying an art school exhibition for 3 hours, she breezed home, fetched me from her garden, and nonchalantly put together a perfectly light and perfectly delicious lunch to enjoy while we talked…and talked…and talked.

While she didn’t write down how she made this bean salad—that’s not her way—she described what she did and I tried to duplicate it.  I used chickpeas, as that’s what I had, but her version featured creamy cannellini beans.  Either way, it’s absolutely addicting.

2 tablespoons olive oil

2 tablespoon apple cider vinegar

1 teaspoon mustard

Sea salt and freshly ground black pepper

1-15.5 ounce can chickpeas (or cannellini beans), rinsed and drained

Approximately 1/2 cup finely sliced spring onions (I like a ratio of 2/3 white to 1/3 green parts of the onion)

1 medium cucumber, sliced in half lengthwise, seeds scooped with a spoon and discarded, then each half slit lengthwise in half again, and sliced crosswise into 1/4-inch pieces

3 tablespoons finely chopped fresh herbs (I used a ratio of 1:1 basil and oregano, but some parsley would also be good, so use whatever you have)

In a small bowl, whisk together olive oil, vinegar, mustard, and a pinch of salt and pepper.  Set aside.  In a medium bowl, gently toss together chickpeas or beans, spring onions, cucumber and herbs.  Season to taste with additional salt and pepper.  Drizzle dressing over, toss gently again, check for seasoning, adjust as desired, and serve immediately or chill until serving time.  Toss again before serving.

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