American Classic Potato Salad
American Classic Potato Salad
Ingredients
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Boil potatoes, drain.. while hot pour on pickle juice. Let the potatoes cool. Meanwhile, blend the tofu, garlic, mustard, relish and olive oil in a blender.. pour over potatoes. Stir in diced onion and fresh dill, salt and pepper to taste. Chill for at least 2 hours before serving... Enjoy! This tastes almost like mayo based classic potato salad. Most people would not know it was vegan!
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Drain and rinse the lentils, combine with the tomato, capers and olives. Combine the olive oil, lemon juice, balsamic vinegar, mustard, salt and pepper and pour over the lentil mixture. Just before serving add the parsley and combine well
In a saucepan, cook potatoes in boiling water until tender. Peel and cube; place in medium bowl. Combine remaining ingredients in a small bowl. Add to potatoes and mix well. Chill at least 1 hour before serving.
Drain liquid from beans and wash with cold water. Strain out waterand allow beans to drip dry. Then drain liquid from corn, and put in mixing bowl. Add diced peppers and onions to bowl. Then add the beans.Next add the beans and the salad dressing. Mix well, then add the cheese (if desired
Steam potatoes until soft, not mushy, and toss all ingredients lightly, dress with vinegar to taste.
Toss it all together. This is one recipe that takes on flavor the longer it sits. You can adjust the tastes (add vegan sugar if you like it sweet).
Combine first five ingredients in a bowl. Mix the last three ingredients well and pour over bean mixture. Let chill in fridge for 3 or 4 hours before eating. Use slotted spoon when serving.
Blend above ingredients. Pour over drained (~16 oz. can each) wax, green, kidney, and garbanzo beans. Chill overnight. Enjoy!!
Fill a large pot about half way with water and black eyed peas. Bring to a boil. Once the water starts to boil, time for 5 minutes. After the five minutes add the lentils and boil covered for 20 minutes. Drain beans and pour into a colander. Rinse
In a large bowl, combine beans, celery, and green onion. For dressing, combine vinegar, molasses, mustard and pepper, and mix well. Pour over bean mixture, stir to coat. Cover and chill for 4 to 24 hours (the longer the better!), stirring occasionall
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Heat vegetable broth to boiling. Add bulgur and carrots, simmer about 10 minutes until broth is absorbed. Chill. When cold, stir in balsamic vinegar. Store covered in refrigerator. Anyway, I thought this was very tasty, as did the ot
Combine everything and chill for at least an hour before serving. Keeps a while too, with all that vinegar.
Wash greens and break up into small pieces. Put in large sauce pan, add water (not quite enough to cover greens) and boil until they are tender; then drain. Meanwhile, crush and mince garlic. Fry in pan with the oil, add fresh-ground pepper to taste and
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Serves 10. Cook the noodles according to package directions. Blend all ingredients except the red onion. Pour over the cooled noodles. Garnish with sliced black olives, tomatoes and the red onion. Source: Gracie. <
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