Vegans Taste Better

Guest-blogging saucy minx Miss Poundcake knows a thing or two about vegans. When she’s not working on a big column at Pinup And Poundcake she’s generally in the kitchen, whipping up something special for Dick. – George

Let’s have a picnic! There is nothing more appealing than a romantic picnic on a beautiful summers day especially when the menu is catered for Dick.

Allow me to introduce myself. My name is Miss Poundcake and I’m addicted to good food, sexy lingerie and Dick (not necessarily in that order). Please join me as I prepare for the perfect picnic with these delicious vegan recipes. After all, vegans do taste better.

Dick is (of course) ready to eat. I’ve picked a wonderful day to picnic since the weather outside is a cool 82 degrees with a comforting warm breeze that tickles the back of our necks and the sweet smell of fresh cut grass mingles underneath our noses.  From across the blossoming garden you can see the charming blanket and adorable picnic basket under the draping white cosmos. Dick looks at me tenderly and I hear his stomach grumbling. I smile.

I pour the champagne; making a quick toast to health, wealth & happiness. Now the time has come for me to pull out the goods. The menu reads:

Beets & Onions

Steamed Green Beans

Purple Heart Salad

Peaches n’ Cashew Crunch

We giggle because the champagne goes straight to our heads as we fill our plates with all of the organic goods that have taken over the blanket. The day seems to linger as if time has decided to stand still and neither Dick nor I have a care in the world. Good food, great company and Mother Nature’s beauty has made today a wonderful day. 

Purple Heart Salad
Preparation Time: 60 minutes (not including the soak time for the beans)
Total Time: 65 minutes
Serves 8

Ingredients
2 cups of organic, white beans (I recommend Michigan Navy Beans, Co-op Elevator)
4 cups of organic purple cabbage
1 cup of organic Vidalia onions
2 fresh, large, organic, jalapeños
2 cups of organic, orange cherry tomatoes
10 fresh, organic basil leaves
1/3 cup of organic extra virgin olive oil

Directions (for the beans)
1. Place the 2 cups of white beans in a bowl.
2. Add water (filling to about 3-4 inches above the beans) and soak for at least 6 hours.
3. Drain beans and place into a large pot.
4. Add water (2 inches above the beans).
5. Bring the water to a bowl.
6. When the water is bowling, turn the heat down to a simmer and allow the beans to cook for 60 minutes.
7. Strain.

Directions (for the salad)
1. Take the purple cabbage and remove the first few layers. Set aside.
2. Shred the purple cabbage until you have 4 cups. Set aside.
3. Chop up 1 cup of Vidalia onions. Set aside.
4. Take the 2 jalapeños and wash & remove the seeds.
5. After removing the seeds chop into small pieces. Set aside.
6. Wash the cherry tomatoes.
7. Cut the cherry tomatoes into halves. Set aside.
8. Wash the basil leaves.
9. Chop the basil leaves into pieces. Set aside.
10.  Place the white beans, purple cabbage, Vidalia onions, jalapeños, cherry tomatoes and basil leaves into a large bowl.
11.  Add 1/3 cup of olive oil.
12.  Mix together blending all of the ingredients (and colors).
13.  Serve!

Tip
You may serve this dish warm or cold. Purple Heart Salad is delicious either way!

If you’d like to obtain the recipe for the Peaches n’ Cashew Crunch please
visit Pinup and Poundcake this Sweet Sunday Sundae.

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