Vegan Wednesday! Vegan Potato Salad!

VEGAN POTATO SALAD

2 LBS. Yukon Gold potatoes, chopped
1 medium yellow onion, chopped
3 stalks celery, chopped
1 cup vegan mayo (My favorite is always Vegenaise)
2 tablespoons of spicy mustard
1 tbsp. red wine vinegar
1/3 block firm tofu (optional)
1 tsp. sea salt
1/4 tsp. black pepper

Boil chopped potatoes for 20 minutes or until soft.
Let potatoes cool to room temperature.
Mix all ingredients well.
Refrigerate for at least 4 hours prior to serving.

Vegan Wednesday! More Vegan BBQ Ideas!

Herbed Grilled Corn on the Cob

• 1 cup vegan margarine, softened
• salt and pepper to taste
• 1 tbsp dried parsley
• 1 tbsp chopped fresh basil
• 1 tbsp chopped fresh chives
• 3 cloves garlic, minced and crushed
• 6 ears corn, husks removed

Combine the margarine, salt and pepper, parsley, basil, chives and garlic until well mixed. Refrigerate for at least two hours to allow the flavors to mingle.
Spread the margarine generously over each ear of corn.
Wrap in aluminum foil and grill for 15 to 20 minutes, turning frequently or until done.

Vegan Wednesday! Vegan BBQ Ideas!

The summer months are always filled with pool parties, outdoor sporting events, and lots and lots of BBQs! As a vegan, it's always a bit challenging finding a dish to bring that is vegan and universally appetizing (even to those die-hard meat eaters!). I've scoured the internet to find some great vegan friendly side dishes that are sure to please even the most stubborn meat and potatoes BBQ guests.

Easy Avocado-Lime Black Bean Salad from Oh She Glows blog


Ingredients

• Two 15-ounce can black beans
• 1 lime, juiced
• 1/2 cup fresh cilantro leaves, chopped
• 2 small shallots, diced
• 1/2 tbsp olive oil
• 3/4 teaspoon ground cumin
• 1/4-1/2 tsp Kosher Salt, to taste
• Freshly ground black pepper, to taste
• 1 large avocado, chopped into 1/2 inch pieces

Directions: Drain the beans thoroughly and rinse. In a large bowl add the beans and toss with lime juice, cilantro leaves, diced shallot, and ground cumin. Season to taste with salt and black pepper. Peel and slice an avocado, and serve the beans at room temperature, with chopped avocado on top or mixed throughout the salad. Note that I did not have any cilantro on hand, but it still tasted delicious! Makes 3-4 servings.

Edamole from FitSugar.com


Ingredients

3/4 cup frozen shelled edamame, thawed
3 tablespoons water
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon hot pepper sauce
1 garlic clove, halved
1 Roma tomato, diced

Combine all ingredients except for the tomato in a food processor until smooth. Add the diced tomato and stir gently. Cover and chill.

Check out Vegan Wednesdays through out the month of June and July for more vegan BBQ dishes!