My husband love love loves Deviled Eggs, I made him these little bad boys last night and he fell in love. They are essentially little bit sized Potato Salads, so yummy for a summer snack, and great little h’ordeuvres.
The recipe is pretty simple, it does take a good 45 min to make, so I suggest making a bunch at once to last you. They stay good for a couple days. So, here’s what you need:
6-10 small potatoes potatoes of your choice, peeled and halved
2 tablespoons olive oil
4 tablespoons vegan mayonnaise (can’t go wrong with Vegenaise!)
2 teaspoon yellow mustard
1 to 2 tablespoons finely chopped onion
dash hot sauce
salt and pepper, to taste
1 tablespoon dill relish (optional)
paprika, for sprinkling
1. Preheat oven to 400 degrees F, and grease a cookie sheet. Coat all sides of each potato with olive oil. Place potatoes face down on prepared cookie sheet and bake for about 30 minutes, or until soft (but not too mushy).
2. While the potatoes are roasting, mix the rest of the ingredients (except paprika) together. When the potatoes are done, allow to cool a bit, and then use a sharp knife to cut into the flat side of each potato and then hollow it out with a spoon. You want to be left with a little cup-shaped potato.
3. Add the scooped-out potato to your mayo/mustard mix and blend well. You can then fill the hollowed out potato shells with the mixture piping it on with a cake decorating bag, or just spoon it in there. Sprinkle each potato with paprika.
If you’re a hungry monkey, you can just eat them warm right then and there! If serving for a party or entertaining, I suggest putting them in the Fridge for an hour to chill. You’ve got to get creative when it comes to vegan cooking sometimes, but I promise cven egg-eaters/meat-eaters will be stoked to eat these delicious little bastards.
In case you didn’t already know, raw cabbage is a great source of Vitamin C, fiber, potassium and other nutrients that cause our bodies to produce enzymes which block new cancer cell growth (awesome!), and at only about 25 calories per cup, it truly is a superfood. I’m doing my part to eat more cabbage and for lunch today I made a super delicious, simple Asian Salad. I’ve eaten a million of these at different restaurants over the years, but finally decided to make my own. Lemme tell ya, I’ve been missing out! Such a perfect mid-day snack or appetizer, here’s the recipe:
- 1 cup white cabbage, shredded
- 1 large carrot, grated
- 3 tablespoons rice vinegar
- 1 tablespoons agave nectar
- 2 teaspoons toasted sesame seeds
- 1 teaspoon sesame oil
Mix them all together, chill, and eat. Feel free to add bean sprouts, fresh soy beans, or mandarin oranges if you’re feeling crazy- but the most important ingredient is the Sesame Oil, that’s what gives it the familiar taste of a good Asian Salad.
I just made the best soup I’ve ever had in my life.
I’ll admit it, being Vegan has made me miss many “Cream of [INSERT YUMMY VEGETABLE]” soups, but I have successfully satisfied my craving with the delicious little number. Perfect for rainy days I suggest you make it…. right now.
- 3 Tablespoons Earth Balance
- 1 (8 ounce) package shiitake mushrooms, stems removed and sliced
- 1 Large Potato
- 1 cup chopped Broccoli
- 1 Small white onion
- 1 (8 ounce) package cremini mushrooms, sliced
- 2 cloves garlic, minced
- 3 cups vegetable stock
- 1 (15 ounce) can coconut milk (you can use unsweetened soy milk also, but the coconut milk is much better in my opinion)
- 2 Tablespoons Sriracha
- salt and pepper, to taste
1. Cook Potato (boiled, baked or microwave).
2. Saute mushrooms, union, garlic and broccoli until union is translucent.
3. Blend mushrooms, union, garlic, broccoli and potato together (I use a blender, a food processor or hand held mixer will also do).
4. Add blended mixture into a large pot, add remainder of veggie stock, can of coconut milk, Sriracha and Earth Balance and simmer on low until mixture is hot. Salt and pepper to taste and serve.
Makes: 2-3 Servings, Preparation time: 5 minutes, Cooking time: 20 minutes