The original version seemed a little bland so we added more salt and dijon mustard until we liked the flavor profile. We added so much dijon mustard that we considered changing the name of this recipe to “Dijon mustard potato salad”. Also, we didn’t have access to chives like the original recipe called for and just substituted them with green onions and I think it turned out great !
This recipe came from PETA’s Vegan College Cookbook.
I wasn’t paid in any form to mention this recipe or the cookbook.
It’s still hot and humid here so the only way to remotely feel like it’s fall is through food and drinks.
Brussels sprouts, cranberries and pecans all scream fall to me. It was a little awkward trying to slice the Brussels sprouts but I loved the different textures and the flavor of the dressing. Bonus to this recipe, no heat required to fix this !
Happy Fry-Day y’all ! I missed eating fried onion rings so when I saw this recipe was vegan and was being pitched as being easy, I knew I wanted to try it out !
Oh my god, these were AWESOME !!!! The onion was sweet and tender, the batter had an incredible crispy crunch to it and when you bit into the onion ring, the entire onion ring didn’t come sliding out ! I don’t know how much difference it will make if you change these three things, but I went with the 1/2-inch cut, I used Michelob Ultra beer and I used regular flour instead of gluten-free flour
I know technically speaking you’re not supposed to have honey if you’re on a vegan diet so I decided to see if I could replicate the flavor of honey mustard but with agave instead.
1/4 cup golden light blue agave
6-8 Tbsp. country Dijon mustard (depending on how strong you’re used to tasting the mustard in your original honey mustard, I’d start with 6 and then taste after mixing in an additional tablespoon at a time)
1/2 tsp. table salt
Halved red onion slices (optional)
14 oz. bag coleslaw mix
1.) In a small mixing bowl, stir the agave, mustard and table salt together until combined.
2.) Add the coleslaw mix and red onion slices (if using) to a large mixing bowl, pour the dressing over the coleslaw mix and toss to combine. Serve immediately.
I thought when I tasted the dressing on its own that the flavor of the agave and mustard were about 50/50 but once it got tossed with the coleslaw mix, it seemed like a lot of the mustard flavor went away so I added some pre-sliced onions we had in the fridge to the slaw and it seemed to add a nice sharpness to the slaw. I mention in the directions to serve the slaw immediately because I waited a while to take pictures of the slaw and by that point the salt in the dressing had drawn some of the water in the cabbage out and left the bottom of the bowl looking….watery. The flavor was still good but visually it wasn’t as appealing as it was when I first combined everything together.
I was planning on making a fried seitan sandwich and was looking for side dishes and decided to pick this out as the one to try.
I love the various textures this slaw had, from the crunch of the cabbage to the little pops of the pepitas (pumpkin seeds) and this had such a bright flavor to it, thanks to the pickling liquid for the red onion slices and the lime juice that gets added to the dressing as well. Great slaw to have with something fried or rich-tasting.
This recipe came from Plant Based For Beginners! by Publications International.
I wasn’t paid in any form to promote this recipe or the cookbook.
If you’ve never had Brussels sprouts before, for the love of god don’t have them when all that’s been done to them is getting boiled or steamed (bleh!), roasting is the way to go in my opinion !
This is a pretty simple recipe. You preheat your oven to 425 degrees F., take 2 pounds of Brussels sprouts and halve them, cutting a little into the base of the halved Brussels sprouts so they cook more evenly throughout (you can see what I’m talking about if you look at the sprouts in the pictures). Place the halved sprouts on a foil-lined baking sheet and drizzle 4 tablespoons of peanut oil over them, tossing to coat. Spread them out (having them all face one way will make it easier for the next part) and roast them for 15 minutes, flipping them after the first 10 minutes. Serve right away !
They’re great with some simple salt and pepper, or getting dipped into some gochujang or as my mom likes having them, shaking some Mrs. Dash lemon-pepper seasoning onto them before digging in.
Happy 4th of July everybody! I’m celebrating by playing games and watching 4th of july-themed movies/tv show episodes with my mom, eventually watching fireworks go off and eating some Hot Chick sandwiches with these delicious potato wedges !
It’s pretty easy to make these. Preheat the oven to 450 degrees F. For three people, we get three large russet potatoes, cut each into 8 pieces and place them in a large mixing bowl . Pour a tablespoon of extra-virgin olive oil over the potato wedges and toss to coat. Now take a 1.13 oz. package of seasoning (I use McCormick Grill Mates Chipotle Pepper Marinade Mix) and pour it over the wedges, tossing until fully coated. Take a baking sheet and line it with aluminum foil, spraying the foil with nonstick cooking spray afterwards. Place the wedges on the foil and cook for 28 minutes, flipping them half-way through.
These potato wedges are so freaking delicious ! The chipotle coating gives it enough heat to notice without having to need something to drink and the potatoes are fully cooked. It’s also easy to change the coating to something else if you want to.
I was not paid in any form to promote McCormick’s.
All you need are 2 small red onions (chopped), 4 cans of black beans (rinsed and drained), 2 cans of whole kernel corn (drained) and a 16 oz. bottle of balsamic vinaigrette. Combine those ingredients in a large mixing bowl and while you can serve it right away, it’s even better served chilled ! You can also easily make this a main meal by mixing in some seitan. I like cooking up 3 (8 oz. each) packages of Sweet Earth’s Traditional seitan strips and chopping them up into bite-size pieces and mixing it in with the other ingredients.
This recipe me and my mom made was inspired by a chicken black salad but they wanted less corn, beans, and red onion and also wanted actual chicken meat and they wanted Italian dressing.
I was not paid in any form to promote Sweet Earth.
I’ve never fixed a potato salad before that was supposed to be served warm but this looked too good to pass up !
If you love bacon, you’re gonna love this potato salad ! There’s bacon grease in the dressing and chopped up bacon gets mixed into the salad as well. I loved getting some tanginess from the apple cider vinegar in the dressing and even though the halved potatoes weren’t all equal sizes, the suggested cook time allowed each piece to get cooked all the way through. I ate this as a side dish with the BBQ Oven-Baked Ribs and they were awesome together.
If you’d like the recipe for this potato salad, click here.
I wasn’t paid in any form to promote a recipe from delish.