Southern Crumble Peach Streusel Pie

Every time I make this pie it’s gone in minutes! Vegan or not this is a hit every time it comes out of the oven. If done with ripe fresh peaches you won’t be disappointed. It has become the defacto Father’s Day Pie in our home. Read more

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