While I was curating content at work last week for a fitness client, I stumbled upon this blogger in Texas that LOVES BBQ. She had BBQ’d or had BBQ sauce on things I didn’t even know you should or could BBQ, including this pasta salad. So I made a few subs to this recipe to trim some sugar, but overall it was one of the most satisfying sides at our Memorial Day getaway. It could easily be a main dish if you add another protein or double the beans. This makes a shit ton of pasta salad, so if you think you are working with a big bowl, you should just size up. You can thank me later.
16 ounces macaroni (I subbed orzo to avoid a trip to the store)
1 cup mayonnaise (I subbed vegan just mayo)
½ cup Stubbs Original Barbecue Sauce (I subbed for Sweet Baby Ray’s regular)
¾ cup Stubbs Spicy Barbecue Sauce (I subbed for Sweet Baby Ray’s spicy)
1½ teaspoons cider vinegar (I subbed white balsamic vinegar)
½ teaspoon cumin (I doubled)
¼ teaspoon smoked paprika (I doubled)
¼ cup sugar (I eliminated altogether – if you wanna add sweetness, try something like maple syrup – yum!)
2 cups corn (I blackened it over the stove quick from frozen)
2 cups black beans (if canned, be sure to drain them)
¾ cup diced onion (I eliminated for onion flavor, I subbed for 1/2 teaspoon onion powder)
½ cup diced green bell pepper (I eliminated)
½ cup diced yellow bell pepper
½ cup diced orange bell pepper
½ cup diced celery (I doubled)
¼ cup diced, roasted poblano pepper, optional (we subbed ancho chili powder 1/2 teaspoon)
The directions are simple. Cook the pasta, rinse, rinse, rinse. Add sauce ingredients to a bowl and whisk (bbq sauce, mayo, vinegar, all spices), then add all the components to the sauce. Pop in the fridge. The Restless Chipotle says store in fridge over night and eat the next day. I shoved it right in my pie hole as soon as I assembled, but noticed it did get better with age.
Original from: http://www.restlesschipotle.com/bbq-macaroni-salad/
I have a pantry full of delish Asian ingredients which I use to make varied marinades, dressings, etc. You would be shocked how great chickpea miso, oil, vinegar and some Sriracha sauce are as a salad dressing in a pinch. The ingredients are flexible, tasty and many of them vegan. This weekend we got together with Chef Dewicki and Andrea which means amazing food shall be had and this time was no exception. I opted to use all ingredients from my house, meaning no trips to the grocery store which challenges me in a very, very good way. Taking a cue from a recipe I’ve been eyeballing over on Pinterest, here is a marinated tofu recipe that I dropped atop peanut noodles and then added grilled veggies and roasted Urban Mushroom CSA goodies from their last delivery for a quick pasta salad.
- 1 tsp Ume plum vinegar
- 3-4 T low sodium soy sauce
- 1 tsp rice wine
- 1 glug maple syrup, use agave or other favored sweetener here if you want
- 1 T nonflavored oil, I used canola
- 1 T chopped garlic
- 1/2 tsp powdered ginger
- 1 tsp roasted sesame oil
- 1 1/2 tsp Sriracha
- 1 tsp water
Whisk all ingredients together in a medium bowl. Drop in your pieces of tofu or tempeh, let soak for about 20 minutes, turning once at 10 minutes to cover all pieces. As I was roasting mushrooms anyway, I put the tofu pieces on a foil-covered roasting pan in the oven with the excess sauce at 375 for about 40 minutes. You want it firm and cooked, all marinade soaked up, but not dry. So keep an eye on it. I cut up my barely pressed tofu into matchsticks so they roasted pretty quickly. This method yields pretty concentrated flavor in the tofu, so go easy on the seasonings of the salad, wrap, pita or pasta you drop it on as you don’t want to make a salty mistake.
**Roasted mushroom images here to make you a little jealous. Although they would taste super yummy in the marinade too.
Posted in Marinade/Dressing, Meat Substitutes, Noodles, Quick Cooking, Recipes, Vegan, Vegetarian
Tagged Andrea Dewicki, Asian flavors, Asian tofu, asian vegan food, Chef Michael Dewicki, CSA, faux meat marinade, marinade, meatless monday, Mr. Wonderful, potluck, tofu marinade, Urban Mushroom CSA, Urban Mushroom GR
I hate mayo. I likewise hate Vegenaise and all other mayo-ish related products, so when I saw a potato salad made without mayo-like-products, I jumped at the chance to make it. I also, ate half of this bowl for dinner one night. Yeah, it’s pretty good.
The secret to the creaminess is a food processor (or a blender). Prepare this as close to serving time as possible. It can sit for a couple of hours, but anything more than that and the avocado will brown. Likewise, you can’t really store it overnight, so oh darn, you will have to eat it in a few hours. Thanks to Isa for yet another delightfully veganized recipe to share that omnivores won’t balk at. Take it to your next potluck and revel in the fact that you don’t actually need to keep it on ice or worry about being the family member that causes the reunion food borne illness. Cheers!
- 2 lbs fingerling potatoes, cut into 3/4 inch chunks
- 2 avocados
- 2 T lime juice, from a lime or two
- 1/2 tsp salt
- 1/4 tsp ground cayenne pepper (optional)
- 1 plum tomato, chopped
- 1 small red onion, diced small
- 1 smallish cucumber, diced very small
- Scallions for garnish (optional)
Put potatoes in a pot and cover with water. Cover pot, bring water to a boil. Lower the heat to a rolling boil and cook for 15 to 20 minutes, until potatoes are easily pierced with a fork. Drain and set aside to cool.
Once potatoes have cooled, prepare the dressing. Split the avocado in half, remove the seed and scoop the yumminess into the food processor. Add the lime juice and salt and puree until smooth, scraping down the sides with a spatula as needed. Once smooth and creamy, add the tomato and onion. Pulse until they are incorporated but not completely blended. You should still be able to see the tomato and onion.
Put the potatoes and cucumbers in a large mixing bowl and mix them up. Add the dressing and mix well. Taste for salt and spice. Wrap tightly and chill until ready to use. Top with scallions, if you like.
Posted in Brunch, Recipes, Salad, Vegan, Vegetarian
Tagged avocado, mayo-less, omnivore friendly, potato salad, potluck, potluck-worthy, vegan, vegetarian
Semester is finally coming to a close. My grading is nearly finished and it’s time to get some good food up here for the month of December! This is a wonderful dish perfect for those potlucks where you can’t take another helping of green bean casserole made from gray, canned, green beans (not that those little crispy onion things aren’t delicious, but come on!). This will spice things up. This modified recipe is courtesy of Vegetarian Times’ reader recipe contest of 2011 and is featured on the cover of the December 2011 issue. This recipe made enough for me to make a 9×9 pan for dinner, then freeze a fully made 8 1/2 x 11 pan for later when we have company.
- 1 15-oz. can tomato sauce
- 1 3/4 cups low-sodium vegetable broth
- 1 tsp ancho chile powder
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp cumin
- 1/2 tsp chipotle chile powder
- 1 T extra virgin olive oil
- 1 small onion, diced (1 cup)
- 1 1/2 lb. sweet potatoes, peeled and diced (3 cups)
- 1 15-oz. can diced tomatoes, drained
- 1 16-oz. jar prepared medium salsa
- 2 cloves garlic, minced (2 tsp.)
- 1 chipotle chile in adobo sauce, drained and minced
- 1 15-oz. can black beans, rinsed and drained
- extra virgin olive oil, for brushing baking dish
- 16 6-inch corn tortillas, warmed
- 2 limes, cut into wedges, for garnish
- 1 avocado, sliced, for garnish
- 1/2 cup faux sour cream, for garnish
- Cilantro sprigs, for garnish, optional
To make Sauce: Bring all ingredients to a simmer in saucepan over medium heat. Whisk to combine, then remove from heat. Season with salt and pepper, if desired.
To make Filling: Heat oil in separate saucepan over medium heat. Add onion, and sauté 3 to 5 minutes, or until soft. Add sweet potatoes, tomatoes, salsa, garlic, chipotle chile, and 1/2 cup water; bring to a boil. Reduce heat to medium-low, and simmer 30 to 40 minutes, or until sweet potatoes are soft. Mash mixture with potato masher until combined. Add black beans, and cook 5 minutes. Remove from heat.
To assemble Enchiladas: Preheat oven to 350°F. Brush 13- x 9-inch baking dish with oil. Spread 1/2 cup Sauce in bottom of dish. Fill tortillas with Filling. Roll, and pack close together seam-side down in baking dish. Top with remaining sauce. Bake 15 minutes. Let sit 10 minutes before serving. Garnish with lime wedges, avocado slices, faux sour cream, and cilantro sprigs, if using.