It's about the time of year for the annual family reunion and Father's day dinner. Last year for the Father's Day dinner I made my French apple pie and the following pasta salad and everyone enjoyed them, so I wanted to replicate that this year. I also wanted to try to veganize what I remembered of mom's potato salad recipe. These are traditional to me; I grew up with them - but everyone's got different tastes. These are slightly sweet and tangy. I like to use these shells in the pasta salad because they catch the sauce better for more of a flavor kick. I used mustard, vegannaise, rice wine vinegar, sugar and coconut milk as the base before seasonings. Nutritional yeast provides the eggy flavor I was used to in these. I like to use as many colors of sweet peppers and onions for a garden-fresh presentation. I wrote down ingredient amount approximations this year!
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