An All American Vegan Holiday!
I’m always looking for a reason to bake cupcakes or whip up a new recipe, so Independence Day must not go unnoticed. Consider this a double whammy of American Vegan goodness that brings some pride to the food that passing our mouths on another American holiday associated with food. At least we can be patriotic and cruelty free, right?
Inspired after my visit to Sweet Freedom Bakery, I couldn’t shake the flavors associated with the Blueberry-Lemon Cupcakes. So I took to the bible – Vegan Cupcakes Take Over the World. I followed the recipe for a Lemon Cupcake with Lemon Buttercream, and added 3/4 cup of blueberries to the badder after combining all ingredients.
These were AMAZING! For serious! I know that I say that all the time, but these were – dare I say – better than the cupcakes I had at the bakery. So moist and refreshing – all the flavors complimented one another to form PERFECTION! D ate three, nearly in a row. He was utterly disappointed when I gave away more than 1/2 of the batch (only makes a dozen) to our neighbors. These are a true winner and the perfect choice for a summer barbecue dessert.
So a big hit around here is potato salad from the deli. Unfortunately, it’s both expensive and laden with dairy and egg products. Today’s mission was an attempt to replicate our favorite potato salad without those elements. I had to work completely on looks – as I peered into the deli counter to see what ingredients appeared to be present. I also relied a bit on taste memory, and what I think was essential. Here’s what we came up with for my Vegan Red-Skin Potato Salad.
- 2 1/2 lbs ( about 8 ) red skin potatoes, quartered
- 3 green onions, sliced
- 1/2 medium red onion, chopped
- 1/2 tbsp. pickle juice
- 1 tbsp. dijon mustard
- 3/4 c. Veganaise
- 1/2 tbsp. fresh dill, chopped
- 1/2 tsp. garlic powder
- 1/2 tsp. salt (or to taste)
- ground pepper to taste.
Boil potatoes in salted pot of water until tender to fork but without falling apart (need to keep an eye on this!). Meanwhile, mix the remaining ingredients in a bowl and set aside to chill in refrigerator. When potatoes are ready, drain and set aside until cool. When cooled, cut into 1-inch chunks and mix with remaining ingredients. Chill for 2 hours (or until cold) before serving. Enjoy!
This is pretty damn good if you ask me! I love the dill/pickle juice flavor – and I do think the inclusion of both onions are necessary for the right crunch and intensity. I’m still waiting for D to try this – but I found it delicious and can’t wait to eat it during lunch all week! D loves it! He didn’t even pick around any of the onions or dill, just gobbled it all up . Hooray! I served mine up with a veggie burger (topped with guac) and a half-sour pickle. YUM!
Hope you’re having a delicious holiday weekend as well – can’t wait to see what everyone has been up to (and eating)!!