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Creamy Vegan Dill Potato Salad | Quick Vegetarian Recipes

Barbara’s Creamy Vegan Dill Potato Salad Recipe:

For years I tried to entice my husband to eat potato salad with no luck. There was just something about the traditional mayonnaise and hard-boiled egg combo that ruined it for him. If you are like Bill, then I encourage you to try this egg-less version. Loaded with fresh chopped dill, a hint of mustard to give it just the right twang, and a pinch of cayenne to give it the perfect amount of spiciness, now my husband brags about this potato salad every chance he gets! As a matter of fact, this Creamy Vegan Dill Potato Salad is one of his all-time favorites now. You know I’m loving that!
You will need:

• 6 cups cooked, cubed potatoes
• 3/4 cup Vegenaise
• 1 tablespoon prepared mustard
• 2 tablespoons sweet relish
• 1 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 1/2 cup green onion, 1/4-inch rounds, green part only
• Scant 1/2 cup fresh dill, minced

1. Boil potatoes until tender. Remove skins and cut into 1/2-inch pieces.

2. Add remaining ingredients and mix well. (If too dry, add a little water.)

If possible allow this salad to sit overnight to blend flavors and become creamier. You may need to adjust salt again the following day.

Cook’s Tip: Serve this salad in hollowed out medium-sized tomatoes that have been lightly salted inside. Cut a thin slice from the bottom of the tomato so it will sit flat. Even easier, serve an ice-cream scoop of salad in the center of a thick tomato slice. Can also be served in a variation of my Strawberry-Kiwi Phyllo Flowers

Tofu Pasta Pie | Quick Vegetarian Recipes

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Tofu Pasta Pie Recipe:

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You will need:

• 8 ounces dry DeBoles angel hair pasta, any flavor
• 2 tablespoons + 4 1/2 teaspoons olive oil, divided
• 6 tablespoons water
• 4 1/2 teaspoons EnerG egg replacer
• 1 1/2 teaspoons salt, divided
• 1/4 cup + 1 tablespoon “Veggie” Parmesan style cheese* (Galaxy Foods) garlic herb flavor, divided
• 3 tablespoons whole-wheat pastry flour
• 1 1/4 cups unsweetened West Soy soymilk
• 1/2 teaspoon dill weed
• 2 cups broccoli flowerets, 1/2-inch pieces
• 1/2 cup red bell pepper, chopped
• 1/3 cup sweet onion, chopped
• 1 cup extra-firm tofu, drained and crumbled

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1. Cook and drain pasta according to package directions. Rinse with cold water and place in a large bowl.

2. In a small cup, whisk together 1 tablespoon of the olive oil, water and egg replacer. Pour over spaghetti and coat well. Sprinkle with ___ teaspoon salt and 1/4 cup Veggie topping. Toss, coating all.

3. Put pasta into an 11-inch oiled quiche dish. Spread mixture evenly, forming a 1-inch rim around edge of baking dish.

4. Bake 30 minutes at 350 degrees F. Pasta will begin crisping around edges.

5. Meanwhile, in a medium skillet heat 4 1/2 teaspoons olive oil. Add 3 tablespoons whole-wheat pastry flour and ___ teaspoon salt. Stir constantly until flour turns a medium brown.

6. Add soymilk and dill weed, stirring until smooth. Remove from heat and pour evenly around the bottom of the spaghetti crust, being careful not to get it on the sides. Smooth out.

7. In a large skillet, heat remaining tablespoon of olive oil. Add broccoli, red pepper, onion, tofu, 1/2 teaspoon salt and 1 tablespoon of the Veggie topping. Stir-fry 4 or 5 minutes until vegetables and tofu begin browning.

8. Remove from heat and spoon into pasta shell. Warm through in the oven or microwave, and cut into wedges before serving.

Serves 8.

*Contains caseinate, derived from dairy.

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