Make Healthier Choices

Helping people Make Healthier Choices about real-food choices for optimal heath.

Side Dishes

Not Your Typical 3-Bean Salad

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Bean Salad Recipe RenegadeAside from re-hydrating the sun-dried tomatoes, this colorful, vegan bean salad goes together in minutes and is a hit at any party! You don’t have to use the three beans in the recipe, any three will work. I’ve used butter beans, kidney beans and Roman beans. I always use black and alternate the other two. I’ve often used jarred tomatoes in olive oil, some even containing Italian seasoning. If using this kind, just omit the olive oil and/or Italian seasoning called for in the recipe. Tomatoes can also be re-hydrated overnight for use the next day.

 

Bean Salad
 
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Easy to make Bean Salad.
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Ingredients
Instructions
  1. Chop tomatoes into bite-size pieces.
  2. Place tomatoes and olive oil in small bowl; let re-hydrate for 30 minutes.
  3. Drain and thoroughly rinse beans.
  4. In large bowl, place beans, corn, garlic powder, Italian seasoning, black pepper, and salt.
  5. Once re-hydrated, add tomatoes.
  6. Mix all together.
  7. Mix in chopped basil just before serving. (It will wilt if left in too long.)
  8. Garnish top with basil leaves.

 

 

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Coleslaw

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Instead of using one head of cabbage when making coleslaw, I usually use two, half-heads – one red and one green. Using two colors is strictly for looks; I’ve never noticed a difference in taste based on different colors. The two remaining halves are cut into strips and placed in a bowl for sauerkraut. (More on that later.)

Coleslaw Recipe Renegade

 

Coleslaw
 
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Great for picnics!
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Ingredients
Instructions
  1. Mix together ½ cup mayonnaise, cabbage, carrots, onion, vinegar,evaporated cane juice, garlic powder, onion powder, salt, and pepper. Depending on size of cabbage, all the mayonnaise might not be necessary or a little more might be required. Add remaining mayonnaiseif needed.

I’ll let you in on a little secret about me: I can’t give up mayonnaise. No matter how hard I try, it’s not happening. The next best thing is to buy the healthiest version or make my own. Coming soon – my mayonnaise recipe!

 

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Zucchini Lasagna (Casserole)

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This recipe was created of necessity on a hot summer day. Working in my garden all day I needed a quick, easy recipe I could pop into the oven to cook while I continued to work outside. I assessed ingredients on hand and created this delicious casserole. I was short on mozzarella cheese, so I added cheddar. A sharp cheddar is the key to this flavorful lasagna. This has become our favorite “Meatless-Monday Meal” during the summer.

I’m not calling this a “vegetable lasagna” because both zucchinis and tomatoes are fruit. Take our Are You Smarter than a Turnip? quiz to see if you know the difference between a fruit and a vegetable.

Zucchini Lasagna Recipe Renegade

If possible, use fresh tomatoes. Considering this recipe uses canned tomatoes, it’s not too terribly high in the sodium department. If rBGH-free cheese (especially if it’s goat cheese) is available, tomatoes are organic/cans BPA-free, and remaining ingredients are organic, this makes a “relatively” healthy meal with less than 1/3 RDA of sodium per serving. Fresh tomatoes reduce the sodium even further. Although this takes about an hour to cook, it only takes about 10 minutes to put together and get into the oven.

Zucchini Lasagna (Casserole)
 
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Delicious no-meat lasagne.
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Ingredients
  • 4 average-size Zucchini
  • 1 28 oz. Can Tomatoes (diced) or 28 oz. Fresh Tomatoes
  • 1 6 Oz. Can Tomato Paste
  • 2 Tablespoons Muscovado (or Evaporated Cane Juice)
  • 1 Tablespoon Italian Seasoning
  • 3 Cups Shredded Sharp Cheddar Cheese
  • 4½ Cups Shredded, Aged Mozzarella
Instructions
  1. Slice zucchini into ⅛" slices (vertical or horizontal) and set aside.
  2. In medium-size bowl mix together: tomatoes, tomato paste, muscovado and Italian seasoning.
  3. Spread (about ¾ cup) tomato mixture on bottom of 13 x 9 casserole dish.
  4. Add a layer of zucchini.
  5. Spread (about ¾ cup) tomato mixture on top of zucchini.
  6. Add 1 cup cheddar and 1½ cups mozzarella evenly over tomato mixture.
  7. Add two more layers of zucchini, tomato mixture and cheeses.
  8. Cover with aluminum foil and bake at 400° for 45 minutes.
  9. Uncover and bake an additional 10 minutes or until top is slightly browned.

Please note: Salt is not needed as the cheese and canned tomatoes contain salt. The cheddar cheese can be omitted, but it adds a LOT of flavor! The next time I make this, I might substitute nutritional yeast for the cheese. Makes about 9 good-size servings.

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