Traditional Potato Salad

Ah, potato salad! My favorite dish to bring to summer potlucks, serve at our backyard BBQ's, or just to make a huge bowl of to munch on throughout the week during the summer. Though there are lots of variations of this classically summer dish, I find that my vegan version of a traditional creamy potato salad is one of the first sides to disappear at any gathering.

Ingredients

For the salad

3 lbs baby red potatoes, cooked, cubed, and cooled
½ med sweet onion, chopped (I prefer Walla Walla sweets)
1/2 cup finely chopped Italian parsley  
5 dill pickle spears, chopped 
½ cup finely cubed extra firm tofu (optional. I use the tofu to emulate the hard boiled eggs found in traditional tater salad, but it's totally up to you if you want to use)

For the sauce

1¼ cup veganaise  
2 Tbs dill pickle juice  
1 tsp mustard  
1½ Tbs nutritional yeast  
½ tsp black pepper  
¼ tsp garlic salt  
1/8-1/4 tsp sea salt 
Few dashes smoked paprika (optional)

Directions

Place the potatoes in a large mixing bowl and set to the side. In a medium mixing bowl, whisk all the sauce ingredients together. Stir in the onion, parsley, pickles and tofu until all ingredients are combined. Add the sauce mix to the potatoes and gently stir until all the potatoes are covered in sauce. Place in the fridge for a few hours and enjoy by the bowlful.

Seasonal Fruit Salad

One of my favorite things about summer is fruit salad. So simple, satisfying to my sweet tooth, and super refreshing. But one of the best things is how many different ways fruit salad can be made. I like to just go to the farmers market, grab whatever is around and just throw everything in a bowl. And now that sweet cherries are in full season, and the rest of the stone fruits have just started to appear, its time for one of my all time favorite fruit salads.

Ingredients:
3 peaches, pitted and roughly chopped
3 red plums, pitted and roughly chopped
1 lb. sweet cherries (I generally use Bing or Rainer)
2 cups blackberries
approx 1/8 cup fresh mint chiffonade

Mix all ingredients together in a bog class or ceramic bowl and chill in the fridge for an hour or so. Bring to a vegan BBQ or eat as a delicious snack while lazily lounging in a hammock in the sun.

Cranberry Sauce Two Ways

Oh cranberry sauce, the underrated thanksgiving side dish that sometimes feels more like obligation than a joy to eat. But it doesn't have to be that way. With a few simple additions, cranberry sauce can go from the unwanted party guest to a side that shines.

Cranberry sauce is super easy to make, and there are so many ways to flavor cranberry sauce that is about a million times better than the canned stuff. This year I made a few different kinds for thanksgiving gifts–one cranberry-orange style, and one red wine and rosemary style.

Red Wine and Rosemary Cranberry Sauce

2 cups dry red wine
2 1/2 cups sugar
24 dried Turkish apricots, roughly chopped
2 6" springs of fresh rosemary
juice from 2 meyer lemons
zest from 2 meyer lemons
1.5 lbs. fresh cranberries

Combine first 6 ingredients in large saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat to low and simmer 10 minutes. Mix in cranberries. Cook over medium heat until liquid is slightly reduced and berries burst, stirring occasionally, about 10 minutes. Remove rosemary. Cool. Transfer sauce to bowl and serve, cool and refrigerate for up to a week, or can for later use. Yields 3 pints.

Orange-Cranberry Sauce

2 cups orange jucie
2 1/2 cups sugar
Zest from one navel orange
1/8 tsp. cardamom
1/2 tsp. grated nutmeg
2 4" cinnamon sticks
Insides from 1/2 vanilla bean
1 Tbs fresh grated giner
1.5 lbs. fresh cranberries

Combine first 7 ingredients in large saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat to low and simmer 10 minutes. Mix in cranberries. Cook over medium heat until liquid is slightly reduced and berries burst, stirring occasionally, about 10 minutes. Remove cinnamon sticks. Cool. Transfer sauce to bowl and serve, cool and refrigerate for up to a week, or can for later use. Yields 3 pints.

Protein Packed Breakfast Muffins (Gluten-free) Revised

After some feedback that the original recipe I posted for these muffins were turning out to wet, I've revised the recipe a little bit, and here's a better, dryer recipe. The most recent batch I made were with Hawaiian purple sweet potatoes, black berries, and cocoa nibs. Delish.

These muffins are perfect for breakfast. They are hearty and dense and pack enough of a protein punch to help keep you going for hours. Seriously- after one of these muffins, a cup of coffee and some vitamin d, I go outside and yell "Bring it on world!" (Okay, maybe I just face my morning full of energy with a smile... same difference)

Ingredients:
1 3/4 cups almond meal
1/2 cup hazelnut meal
1/2 tsp salt
2 tsp baking powder
4Tbs ground flax seeds whisked with 12 Tbs warm water
1 cup mashed ripe banana
1 cup mashed sweet potato* (cooked)
1/4 cup olive oil

Optional:
2 Tbs unsweetened cocoa nibs
2/3 cup raspberries, mashed**
If you are adding in optional ingredients (other than cocoa nibs), add in 1/2 cup ground hazelnut or 1/3 ground almond meal to counter the addition of wet ingredients.

Heat oven to 400 degrees F. Mash or use immersion blender (or beater/ electric mixer) to blend all the wet ingredients into a smooth batter. Mix the dry ingredients in a separate bowl, and then mix into the wet ingredients with a spoon. Scoop into a lined muffin tin (about 1/3 cup per tin). Bake for 25-35 minutes, or until batter has been cooked through. Eat, then conquer world.

*I have been using purple sweet potato (Okinawan potato) for muffins where I am using dark berries like blackberries or blueberries, as it gives the muffins a rich dark purple color, and orange sweet potatoes for red berries, pineapple and carrots as the muffins will be pink or orange.

**You can switch out the raspberries for any berry, or pineapple for sweeter muffins. For a savory muffin, substitute raspberries with shredded zucchini or carrot.

Roasted Chickpeas

Better than popcorn, and growing more popular by the nano-second, these little treats pop in your mouth and explode with flavor (and the flavor combos are endless–sweet or savory, take your pick) and are super addictive. You'll be hard pressed not to eat a whole bowl in one sitting. I just did.

Ingredients:
15 oz. cooked chickpeas
1 Tablespoon olive oil
2 teaspoons spices (I used Cajun seasoning, but you can use anything you like. Like I said, the possibilities are endless)

Preheat oven to 400 degrees F. Drain cooked chickpeas and pat dry with a towel. toss in olive oil and spices, and roast for 30-40 minutes, until chickpeas are crispy and no longer soft. Eat to your hearts content.

Zucchini Pie

This is a recipe my mom used to make in the summer to get rid of the zucchini that grew in our garden. I've adapted it, and it remains one of my favorite summer dishes.

Ingredients:
3 1/2 cups diced or grated zucchini
1 chopped onion
1 chopped red bell pepper
1 cup baking mix (e.g. Bisquick or other such mix. I use gluten-free bisquick or Bob's red mill gluten-free baking flour. if using a standard flour, add 1 1/2 teaspoons of baking powder)
3/4 cup extra firm silken tofu, blended
1 tablespoon ground flax seeds whisked with 3 tablespoons warm water
1/2 cup vegetable oil
1/2 cup vegan "cheese" (I use Daiya cheddar shreds)
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon chipotle chili powder
1/8 teaspoon garlic powder
1 teaspoon Italian seasoning

Turn oven to 350 degrees (f). Mix tofu, flax seed mixture, oil, baking mix, and seasonings until smooth. Add remaining ingredients and stir until vegetables are evenly coated. pour into deep dish pie pan and cook for 30-40 minutes, until top is nicely browned and middle is cooked through.

Daily lunch

Every day lately, I roast veggies from my CSA box from lunch, throw in a Tofurky sausage, and top with nutritional yeast and chipotle powder. It's awesome. This bunch included broccoli, cauliflower, turnips, carrots, and potato. Delish!


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