Make Something Monday: 4th of July Menu

where's the beef? there is none.

An amazing thing happened today: the Omnivore and I threw a 4th of July cookout with an all-vegan menu.
Of the 8 guests present, I was the only vegan and there was only 1 vegetarian, yet everyone left with full & happy bellies.

Personally, I overindulged. I stuffed myself to the brim with vegan goodies and continued to go back for more. Had there been meat on my plate, I might have ended the evening unable to move, but with a plate full of plant-based products, I felt healthy & content. [Plants digest easier than meat & dairy.]

Here’s the full rundown on the delicious menu we served today:

Vegan Red Potato Salad [much to Paula Dean’s dismay, I’m sure.]
Ingredients:
10 cups cubed red potatoes
1 1/2 cups chopped red, yellow, & orange bell peppers
1/2 cup minced sweet onion
2 tablespoons dill relish
1/2 cup extra-virgin olive oil
1/3 cup red wine vinegar [USE LESS THAN THIS! see * below.]
2 tablespoons Dijon mustard
1/3 cup Vegenaise
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
a light sprinkling of Parma!

Cook potatoes, covered in boiling water, 10 minutes, or until tender; drain well and cool.
In a large bowl, combine potatoes, bell peppers, onion, & relish.
In a small bowl, whisk together remaining ingredients.
[*Use less vinegar than the above recipe calls for, mine turned out quite tangy even after the addition of extra Vegenaise to balance out the flavor. I can’t imagine how tart Ms. Dean’s original recipe must have been. 1/4 cup will suffice.]
Pour over potato mixture, tossing gently to coat. Cover & refrigerate.

Grilled Bananas with Cinnamon Topping
Ingredients: 
bananas [one for each guest]
ground cinnamon

These are made exactly like the name suggests:
Place banana on grill. Turning occasionally until nearly blackened [by heat, not by char].
Remove banana from heat, open peel.
Sprinkle with cinnamon.
Serve & enjoy the soft, banana pudding-like taste.

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