I Love Post Mofo!

I meant to talk about this earlier, but things have just been so crazy, I just am a little behind! If you are like me, and feeling a little post Mofo blues, the lovely Jennifer at My Blissful Journey has started a little post Mofo group, here is her post about it. I and many others are on board. i want to keep this positive community going!
I kind of split my "Pick 3" into two groups, I hope that's okay. First, I picked two vegan products I have recently tried and enjoyed. One of the two products inspired me to try to recreate it, which is my new vegan recipe. It turned out amazing for my first attempt, and I actually remembered to write down the recipe! My first vegan product is Trader Joe's Vegan Shreds. While they are no Chao, and Dylan reminded me they are certainly no daiya, what they are is a great vegan mozzarella replacement, and they are two plus dollars cheaper than any vegan cheese I've seen. They are like daiya in that I will not be eating these cold, but in vegan mac and cheese, pasta, burritos, etc. they make for a delicious cheese-like experience.

The second "product" is this amazing chickpea salad I had tried a few weeks ago. It BLEW MY MIND. It's called Balela Bean Salad. I found it right around the other prepared salads. Even though $2.99 isn't a lot for a prepared salad this delicious, I knew I needed this in my life all the time, and I could make it cheaper! I made it last night, and while it isn't exact, I think it's pretty close. It's so fresh tasting.
                              Imitation is the sincerest form of flattery Balela salad!

• 1 can garbanzo beans, rinsed
• 1/4 to 1/2 C. rinsed black beans
• 1/4 C. chopped parsley
• S&P to taste
• 1/2 Medium onion, diced
• 2 T. Extra virgin olive oil
• 2 T. plus 1 tsp. Red Wine Vinegar

Mix oil and vinegar with a pinch of salt and pepper. Put all other ingredients in a bowl and mix well. Add in oil and vinegar mixture a tablespoon at a time until dressed as you like. I ended up adding about one or two more tablespoons of chopped parsley and a few extra splashes of vinegar. Let chill for at least an hour. Can be served cold or at room temperature. I loved it so much, served with some roasted potatoes that I roasted in the leftover oil and vinegar mixture,  a flat bread, and some lettuce with a balsamic dressing.

Beans, It's whats for dinner!

I will probably be posting lots of similar recipes as I play around with this. It's one of those salads that only gets better, and since it's great cold or room temperature, it's perfect for packed lunches.
This was a fun little post Mofo challange! There is a little under two weeks at this point to jump on board if you're interested.
Here is the post that started it all!