Recipe: Hawaiian pasta salad! »
Living in California is the best, because you can theoretically BBQ during all of the seasons, and BBQs are my favorite! Just put on a sweatshirt, it gets chilly at night. Once it starts warming up, nothing beats inviting all your pals over to drink some brewskies and grill some food. What’s not to love?
Actually, if I can be honest with you, I’m not having quite as much fun as I should, grilling my food these days. Tell me what you grill—I’m bored of veggies and faux meat.* My favorite part of BBQs has turned into making (and chowing down on) the side dishes! (There has to be more. Tell me there is more than this.)
Here’s my version of a Hawaiian pasta salad. People love this salad. It’s refreshing and creamy. I use penne in it, but I have a feeling most people prefer macaroni. I like to think penne adds an elegance to traditional macaroni dishes! Plus, wikipedia says the shape and design makes for more sauce absorption. See, I’m not completely out of my mind!
1 lb. macaroni noodles (or elegant penne!)**
2 cups cashew cream (I’m assuming you can sub unsweetened soy creamer, cup for cup. It’s very rich and creamy!)
2 cups vegan mayo
1 Tbsp. agave nectar
1/2 cup mild vinegar (I use white rice)
4 green onions, thinly sliced
1 large carrot, grated or chopped. I usually chop.
1 celery rib, thinly sliced
1/4 red onion, diced small
salt and pepper to taste
If you are making your cashew cream and mayo from scratch, do that ahead of time, to cut down prep. I never do, but it really is a great idea in theory!
Boil your pasta. Now, I love over-boiled, puffy pasta and everyone turns their nose up at it, but I’ve finally found a recipe that recommends you overcook the pasta, because it’s better able to absorb the dressing. Take that, haters!
Boil until super fat and puffy. Also, throw in some salt, because it flavors the pasta. My friend told me you want to salt it enough that the water tastes like the ocean. I usually toss in a small palmful.
Over-boiled pasta, a.k.a. DOING ME.
While your pasta is boiling, make your dressing. Whisk together 1 1/2 cup cashew cream, 1 cup mayo, 1 TBS agave nectar, 1 tsp salt and 2 tsp pepper in a bowl.
Whiskin’ up some dressing.
Once the pasta is boiled, turn off the heat and drain it. Then put it back in the pot. Add the vinegar and toss until completely absorbed. Now let it cool for about 10 minutes, then add the dressing. Transfer to a bowl and try to let cool completely. Since I am impatient, I wait about a half hour.
Ever so creamy, vegan style!
Add the rest of your cream, mayo, the veggies and mix together. Salt and pepper to taste. Cover and place in fridge for at least an hour. Overnight is best, this is the kind of salad that gets more terrific as the flavors meld! I like to garnish it with some sliced green onions, but I bet a hodgepodge of green onions, thinly sliced celery, and red onion, plus slivered or grated carrot, would look really pretty!
Everyone’s favorite pasta salad, no joke!
*OK, kind of an exaggeration. I am having fun grilling homemade seitan. But even that is getting a little old. I need new ideas, and so I’m turning to you for help!
**You can make this salad gluten-free so easily! Just sub gluten-free pasta!
CLOSED: Win a copy of John Schlimm’s Grilling Vegan Style! »
Hey good-looking! You like to grill? Summer’s right on our doorstep, here in the northern hemisphere, and John Schlimm, author of The Tipsy Vegan,* has a new cookbook to teach us vegans how to grill as seriously as those meat-eaters. It’s called Grilling Vegan Style, and you totally want to own it.
This book looks extensive, too. Learn how to grill watermelon! Sandwiches! Pies! S’mores! Basically everything you can physically place on a grill, John Schlimm will teach you to grill, but, you know, Vegan Style, because dang it, barbecue isn’t just for dead animals.
Impress your friends this summer at the park with your grilling genius! Finally host those backyard barbecues with the skills to back up all that panache (I’ve always loved your panache). Show the grilling fanatic in your life that you, too, have mastered the art of cooking over an open flame!
Want a preview? Here’s a trailer:
Can’t see the video? Watch it on Vegansaurus.com!]
We’re so excited about this because we have a copy of Grilling Vegan Style to give away! All you have to do is leave us comment telling us either your highest vegan grilling achievement, or your greatest vegan grilling disaster, by noon PDT on Friday, May 18. We’ll pick a winner and send the book your way! Even if you live outside of the 48 contiguous states of America! So please, comment, enter, and get ready to spend the summer reeking of smoke and pride of accomplishment.
*Endorsed by Megan Rascal!
Update: Contest is closed! Thanks for playing, everyone!
East Coast-style Fourth of July! »
Vegans are amazing! Check out this spread from Aimee’s Fourth of July BBQ near Annapolis, Md. Fourth of July veganism, coast to coast!
Featured: pesto pasta salad with tomatoes, potato salad with Torfurky Smoky Maple Bacon Tempeh, Gardein beefless burgers, Perfect Grilled Portobellos, Tofurky veggie dogs, organic corn, assorted dips and guacamole from Roots Market, plus Aimee’s new favorite condiment, Spicy Red Pepper Miso Mayo. Dessert included fresh peach ice cream and Sticky Fingers brownies and Cowvin cookies.
This looks delicious! I can’t wait to
invite myself come to your next party! Thanks for the submission!
BBQ Seitan is back at Benders and it’s apparently better than ever. AND OMG TATER TOTS YES. They’re serving it up Tuesday through Saturday nights, so get on it!