We're heading into the season of outdoor eating, including potluck dinners, family reunions, and backyard cookouts. A time of renewal, and a great opportunity to dust off old recipes and make everything new again. In our house, that means new takes on vegan recipes. I've spent many years swapping out ingredients, looking for ways to surprise the family with vegan food that tastes great. Here are a few of my secrets:
- For baking, applesauce replaces the egg beautifully. It adds fluff and moistness in cupcakes, cake recipes, and cookies. Just substitute 1/4 cup per egg called for in any recipe.
- You can also try mashed bananas, which I use instead of egg in oatmeal and chocolate chip cookies. Mash the bananas then whisk them with a little lemon juice -- it mimics the consistency of the egg and adds the binding quality that you need in cookies.
- Summer salads are easy too -- pasta salad with fresh snow peas and a good vinaigrette (I am personally addicted to Newman's Own) makes a quick dish.
- Pesto usually calls for Parmesan cheese, but pine nuts or cashews work just as well.
- Potato salad can be transformed from a mushy white deli counter staple to a gourmet dish by adding chopped purple onion, seedy mustard, olive oil, fresh peas, and parsley.
See the recipe below, and please share some of your favorites! Vegan Potato Salad 2-3 lbs cooked potatoes, cubed and drained 2 tbsp seedy mustard 2 tbsp olive oil 2 tsp lemon juice 1 small diced purple onion 1 tsp sea salt 1 cup fresh peas (frozen works just as well) Fresh parsley, chopped Toss the cooked potatoes well with the other ingredients and enjoy! photo: Stuart Mudie