Tag Archives: vegan potluck recipe

Terri Ann’s Carrot Salad


Along the way, we make friends all over the place. One such friend is TerriAnn, who used to be a vet tech at the Animal Wellness Center where our hounds go for their health care needs. Everyone there is a pal – Doc Scott Sanderson, his manager Ani, and the rest of the team. They were amazing when we lost Lochrima, and have helped out with foster dogs since.

We were delighted to find out that TerriAnn was vegan! She brought her delicious Carrot Salad to share at one of our parties. Everyone loved it so much, we asked for the recipe. Now, we’re passing it along to you.

The flavor depth of this simple salad will surprise you! There’s no actual dressing, but it’s so bright and refreshing, it doesn’t need to be weighed down by even one more ingredient. The contrast of the sharp lime with the naturally sweet carrots and coconut are perfectly balanced. Not a fan of cilantro? Use parsley instead.



TerriAnn’s Carrot Salad

6 carrots, grated

1/2 cup coconut flakes, unsweetened

1/4 cup currants

2 Tbs. sesame seeds

1 tsp. ground coriander

juice and zest of one lime

fresh cilantro, chopped, to taste (we add about 1/2 cup)

salt and pepper, to taste (optional)


Grate carrots into a bowl. Add all other ingredients and toss. Serve cold, adding more or less lime juice as needed to dress the salad.

This recipe is vegan and gluten-free. Feeds two to six, depending on portion size.


And we want to add – thanks TerriAnn, Doc, Ani and the rest of the crew at Animal Wellness Center. We have known you for more than a decade and you all have ALWAYS given our dogs the love and care you would give your own. 🙂

Sunflower Seed & Sun-Dried Tomato Dip


It’s getting too hot to cook here in Baltimore. We’ve been stuck in the high nineties all week. So what to do for lunch? No way I’m turning on the stove right now, nevermind the oven.

This easy dip has been a lifesaver. Soaked sunflower seeds and sun-dried tomatoes go beautifully with fresh garden basil, lemon juice and black olives. It’s delish served cold on crackers or bread. To make a sandwich, just smear some on and add your fave toppings, like lettuce, fresh tomato, zucchini or Torkury deli slices.seedy5_lr

The quick and simple recipe for Sunflower Seed & Sun-Dried Tomato Dip is guest-posted over at Sister Eden’s blog. Check it out to save yourself from turning on the heat in the kitchen this summer! This dip is also great for parties, potlucks, picnics and plain old snacking! Enjoy!

Chili & Tot Casserole


You know those winter nights when you want to curl up with your significant other/dog/cat/favorite pillow/all-of-the-above and watch TV? We had one here recently and the Dirty Hippie has pretty much perfected his Chili & Tot Casserole by adding Beyond Meat. We’ve made the casserole before many times, but the texture and chewiness of the meatless chicken added another level of yumminess. As you know, we’re partial to Beyond Meat, having scored a free year of it. But even if we hadn’t we still would buy it all the time. It’s so dang good.

This recipe is one of the vegan meals that is not health food. It’s casual, comfortable and a little greasy. On TV night, it’s the ideal substitute for pizza, or chips and dip.


Chili & Tot Casserole

two-lb. bag of frozen tots

1 cup onions, choppped

2 cloves garlic, minced

1 tsp. olive oil

2 chipotles in adobo sauce (available in a can from Goya), minced

1 cup fresh tomato, chopped

2 cups broccoli, chopped

2 cans of seasoned chili beans (we used Bush’s Chili Beans)

1 tsp. chili powder

1 tsp. cumin

1 tsp. smoked paprika

1 pack SouthWest Beyond Meat strips, cubed or shredded

1 cup  Daiya Shreds, pepperjack flavor

salt and pepper, to taste

Heat oven to 450. Spread all tots on a baking sheet and bake about 15 minutes, until warm and crispy. When done, remove and set aside. Turn oven to 375.

Saute chopped onions and minced garlic in olive oil over medium-high heat about 3-5 minutes until lightly browned. Mix in a large oven-safe baking dish/casserole with minced chipotles, chopped tomato, chopped broccoli, 2 cans of chili beans with sauce, chili powder, cumin, paprika and Beyond Meat. Season as desired with salt and pepper and mix all ingredients well. Top with baked tater tots and cover with 1 cup Daiya shreds. Bake uncovered for 20 minutes until broccoli is tender and casserole is warmed through.

Cook’s Notes: This recipe is flexible, as is the nature of a casserole. Try cauliflower instead of broccoli. Add carrots if you like. Skip the Daiya/cheese to save a few calories. Make it less spicy by using less chili powder or eliminating the chipotles in adobo – sweet peppers will work fine, too! Or add more heat by tossing in a few chopped jalapeños. Basically, you can really make this recipe your family’s next favorite by truly customizing it to your TV night preferences!

Want to try Beyond Meat? Get a coupon here for $2 off! (the link will give you a coupon you can print out!)


South West Casserole


If you’re a vegan living under a rock for the past year, you may not heave heard of Beyond Meat. It’s a faux meat  product that looks, feels, tastes and acts like cooked chicken – but it’s 100% vegan, non-GMO and gluten-free, and the inventor is a native of Maryland.

We first tried Beyond Meat over a year ago at the Roots Market stand during DC Veg Fest 2012. A lot of other vegans in the crowd weren’t sure about it – after all, it really DOES look and feel like real chicken. Even TV Chef, Alton Brown has endorsed the product.

Unlike any other meat substitute we’ve encountered, Beyond Meat has a convincing taste and texture.  Your friends and family who think vegan food is “weird” are going to love this. In fact, you can likely fool them. We know several folks who have tricked meat eaters with Beyond Meat. The company has a conscience, too. Their packages encourage recycling and clearly states commitments to human health, reversing climate change, conserving nature and respecting animals.  Gotta love that.


In pretty much any recipe that uses chicken, Beyond Meat will make the switch. I mean, obviously not a whole-bird roast – you have to be practical! 🙂 But if you have an old family cookbook like I do, you can easily use Beyond Meat in many of your mom and grandmom’s favorite chicken recipes. It hold ups well during prep, doesn’t get mealy or fall apart with cooking and takes on flavor smoothly.

We have tried Plain, South West and BBQ flavors. It’s available at Roots Market, MOM’s and Whole Foods so far. Oh, and this product makes a mean chicken-less salad. Pack some in a wrpa for lunch – your co-workers will envy you!

For this post, we made a casserole. It’s ideal for feeding a crowd, and would work well a potluck over the holidays, especially one catering to both vegans and omnivores.


South West Casserole

1 Tbl. olive oil

4-5 cups broccoli (one large head), chopped

1 large onion, sliced into half moons

1 pack of South West style Beyond Meat, cubed

2 tsp. chili powder

2 tsp. garlic powder

2 cups fresh tomatoes, chopped roughly and seeded

1 cup fresh bell peppers, chopped and seeded

1/4 cup all purpose flour (gluten-free blend will work)

1/3 container (about 1/2 cup) of plain vegan cream cheese, room temperature  (we used Tofutti)

2  large tortillas, sliced into one-inch strips  (we used Trader Joe’s red pepper type;  gluten-free will work)

1/2 bag (about one cup) vegan cheddar-style shreds (we used Daiya)

sliced green onions, to serve (optional)

siracha or other hot sauce, to serve (optional)

Preheat oven to 375. Use olive oil to grease a casserole dish and set aside.

In a large pot, steam broccoli and onions until just soft, about 3-5 minutes. Strain water, and shock in an ice bath to preserve the green of the broccoli. Set aside.

Toss the chopped Beyond Meat with chili powder and garlic powder; add in tomatoes and peppers.

Stir together vegan cream cheese and flour to make a thick paste.

Begin to layer the casserole: first, add broccoli and onions. Dot with cream cheese/flour combo.  Next, pour on Beyond Meat layer with the tomatoes and peppers. Weave the tortilla strips on top, over-and-under to make a basket-like pattern. Or you can just lay them across if you aren’t feeling artsy.  Load on the 1/2 bag of vegan cheddar shreds.

Bake for 20 minutes at 375, uncovered. The casserole will be bubbly and the cheddar shreds will melt. Allow to sit on the counter-top to cool about 15 minutes before serving. Top with green onions and siracha, as desired and enjoy! OH – and be sure to notice that Beyond Meat!   It will add a chewy, hearty texture and give your casserole unique substance, sure to please the fussiest eater!

UPDATE: Beyond Meat is offering a FREE year of product to one lucky winner THIS MONTH! So log onto their site here to get all the rules and regulations. Good luck!