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:
- Spicy Sweet Chili flavored Doritos
- Krunchers Jalapeno flavored chips
- tortilla chips & salsa
- a fruit plate of: watermelon, cantaloupe, strawberries, & kiwi
- grilled corn on the cob w/ Earth Balance
- grilled asparagus
- red potato salad [adapted from Paula Dean’s recipe. see changes below.]
- Tofu lettuce wraps [this recipe was followed to a T…and totally amazing! The omnis said it tasted like chicken.]
- Tofurky Italian sausages on Rudi’s wheat buns
- grilled bananas with cinnamon topping [see instructions below.]
Vegan Red Potato Salad [much to Paula Dean’s dismay, I’m sure.]
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
bananas [one for each guest]
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.