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Classic Macaroni Salad

My oldest daughter and I love, love, love the macaroni salad you can buy at the local grocery store deli.  Unfortunately now that I am vegan we haven't been able to buy it.  (I can't buy it for my family and watch them eat it - that would be torture!)  So, I have found a way to make it vegan at home!  I have to  admit, however, it is not very good for you, but sometimes you have to treat yourself! 



Classic Macaroni Salad
makes about 5 servings

2 cups uncooked ditalini pasta
1/2 cup vegenaise
2 Tbsp. white wine vinegar
1/3 cup cane sugar
1 Tbsp yellow mustard
3/4 tsp. salt
1/4 tsp. ground black pepper
1/2 cup chopped onion
1 stalk celery, chopped
1/2 bell pepper, seeded and chopped (color of your choosing)
1 Tbsp. chopped pimento peppers

Cook pasta according to package directions.  (I don't salt my water to cut down on sodium.)  Cook until it's al dente.  Drain and rinse under cold water.  In a large bowl, mix together the vegenaise, vinegar, sugar, mustard, salt, and pepper.  Stir in the onion, celery, bell pepper, pimentos and macaroni.  Refrigerate for at least 4 hours before serving, or preferable overnight.

Breakfast Tatortot Stir-fry

I love to eat oatmeal with fruit and nuts for breakfast, but my favorite is eating breakfast stir-fry.  My hubby, Greg, started making it for us several years ago and at first I thought he was crazy (probably what you are thinking also).  It isn't the typical breakfast food, but it is such a great way to start your day.  You are giving your body lots of protein, nutrients and vitamins to start your day.  We also like to cook it in our cast iron skillet so we get some extra iron.  I always feel best if I have stir-fry for breakfast.  Greg and I take turns making our own version of it.  Mine actually started as more of a hash brown dish back when we were eating eggs and ham, but now I have cut out the eggs and ham and put in yummy veggies along with a grain and beans.  So delicious and satisfying!  The fun thing about this breakfast is you can mix it up each time you make it.  I try different beans, grains and vegetables each time.  I love to put barley and frozen peas in it though!  So feel free to put the things you love in it and play around and have fun.  Also, play around with your own favorite seasoning and such.  Greg and I like to sprinkle ground flax seed before we eat it and I love to put hot sauce on mine! Be brave and give this a try.  Your body will thank you!  One more note, I don't use salt and pepper in this recipe, but feel free to add it if you want it.



Breakfast Tater tot Stir-fry
makes 2 large servings

20 tater tots
3 cloves garlic, minced
1/2 cup diced onion
1/2 cup diced red pepper
3/4 cup green beans
3/4 cup barley
3/4 cup navy beans
handful of spinach, chopped
1 tsp chili powder
1 tsp curry powder
1 tbsp black bean garlic sauce
1 tbsp hoisin sauce
handful of spinach, chopped

Put tater tots in skillet and cover.  Cook on medium-high heat until soft enough to mash with the back of a spoon, stirring or shaking skillet occasionally.  When tater tots are soft, mash them up and add garlic, onion, pepper, green beans and barley and navy beans.  Stir it for about a minute. Add chili powder, curry powder, black bean paste and hoisin and stir it all into the vegetable well.  Stir-fry for a couple minutes until everything is heated through.  Turn off the heat and stir in spinach.  Let it sit for a minute to heat the spinach and then it is ready to serve.