Yesterday, I was determined to have a nice Easter Sunday BBQ...and that is exactly what we had! Chris put his outdoor grill to work with Veggie Kabobs while I whipped up Baked Beans and Potato Salad. Yum, Yum, Yum!
For the Kabobs, Chris chopped up bell peppers, onions, mushrooms, zucchini, squash, and tomatoes. After marinating in a little olive oil/salt/pepper/garlic mixture, he popped them on some bamboo skewers and had a good ol' time grillin' outside again. We both thought our investment in a nice outdoor grill was wasted when we gave up meat...we were so wrong!
Now, I'll admit I got a bit lazy with the baked beans. Alicia Simpson has a tasty recipe in Quick and Easy Vegan Comfort Food but it served 12-14 people and I got a headache when I tried to redo the recipe for just two. SO, I found a can of Bush's Vegetarian Baked Beans, popped it open, dumped them in a pot and put it on the stove! I added some garlic, chopped onion, and a little salt/pepper and voila...yum!
I actually put effort forth for the Potato Salad. Alicia's recipe was easy and tasty! I tweaked it a bit, but enjoy!
5 new potatoes (cubed with skin left on)
1/4 cup chopped red onion
2 tablespoons chopped celery (I just chopped up two sticks)
1 cup vegan mayo (if you can't find the mayo and don't mind if it isn't vegan, ranch dressing is a decent sub)
2 tablespoons yellow mustard
1/2 tablespoon sugar
3 tablespoons sweet relish
Salt/Pepper to taste
Paprika to style
Place your potatoes in a pot and cover with water. Boil until tender (about 20 minutes). Remove from heat, drain and let cool completely. Once cool, add the rest of your ingredients (minus the paprika). After moving to your serving dish, sprinkle the paprika across the top for presentation. Best served cold!
After lunch, I can attest that this dish is an awesome next-day leftover!
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