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Lunch party in a few weeks. I warned my friend about the vegan diet and said I would be happy if she just made me salad. Apparently she's going to cook Lasagna for everyone else.

Just pondering what to take to top up my meal maybe a few pre-cooked bulgur burgers I could slap on the plate??????????

It's got to be transportable and not need any further cooking so as not to stress out my friend ...

How about some of Jeff's bean burgers? They're awesome.

viewtopic.php?f=1&t=29624

(The recipe is on his Facebook page.)

Might want to take a few extra, in case anyone else wants to try them!

I usually bring a container of one of the following to potlucks/dinners (see below). If you're comfortable, bring enough to share. If not, just discreetly put it on your plate and eat it.

Other ideas are Jeff's burgers (pre-grilled), or just a container of grain (i often bring quinoa) sprinkled with nutritional yeast to fill you up.

Quinoa Tabbouleh
(great summer picnic salad)

1 cup quinoa
2 cups water
1 bouillon cube
½ tsp salt
¼ cup lemon juice
3 cloves crushed garlic
1 tsp basil
1 pint of cherry tomatoes, halved
1 cucumber, seedless, diced
2 bunches green onions, diced
2 carrots, grated
1 cup fresh parsley, chopped

1) In medium sized pot, bring quinoa, bouillon and water to a boil. Reduce heat, simmer covered for 15-20 min. Cool to room temperature.
2) In a large bowl, combine all other ingredients, stir in cooled quinoa.

Aloha Rice

1.5 cups brown rice (cook and chill)
1 8-ounce can pineapple chunks in juice
1 red bell pepper, chopped
1 cups cucumber chopped
1 cup shredded carrots
½ cup chopped sweet onion
2 Tbsp lime juice
2 Tbsp white cooking wine or sherry
2 Tbsp fresh cilantro, chopped
1 Tbsp rice vinegar
1 tsp ground ginger

Mix all ingredients, chill for 2+ hours.

And my husband loves this one, from Esselstyn's book:
Quickest Black Bean Salad

2 15-ounce black beans, drained and rinsed well (or about 1/2 lb dry)
1 very large tomato, chopped (or about 2 cups grape tomatoes, halved)
1 16-ounce package of frozen corn
½ Vidalia onion, chopped
1 6-ounce can sliced water chestnuts, drained and rinsed
1 bunch fresh cilantro, chopped
2 Tbsp lime juice
6 Tbsp balsamic vinegar

Good luck!
lfwfv

I fancy your Quinoa Tabbuleh lfwfv. I eat bulgur nearly every day at work for my lunch so a change from that would be good.

I was considering taking a big bowl of something to share.

Years ago Cranks (a veggie chain here in the UK) used to do a funky looking triangular burger. I can't remember what was in it except that the texture was a bit rubbery and it was pale. I can't even remember if it had cheese in it!!!

Thanks for these tips guys.

Katherine, you asked for the salad recipe I blacstole from the Mexican restautant that closed.\:

Palapas Salad

Torn up romaine lettuce
Black beans (canned are fine) drained and rinsed
chopped red onion
fresh corn cut off the cob if you can get it--otherwise use frozen
beautiful red ripe tomatoes, sliced or chunked
Lime juice
mango salsa

the amounts depend on how much you want to make. I put everything together except for the lettuce and tomato, and mix just before I serve it. Make sure to use plenty of lime juice. Don't mention that it has no oil. Nobody ever notices. I've served this at many non-McDougall gatherings.

Vanilla Orchard, do you have a recipe for mango salsa?

This is just off the top of my head :


mango chopped
red onion, chopped
jalapeno pepper, seeded and very finely minced
tomatoes, chopped
cilantro, stemed and chopped.


that said, I can usually get it fresh at our farmers market, so I buy it.