Two Vegan Summer BBQ-Worthy Salads
Summertime is the time for BBQ's, picnics, pool parties, block parties, potlucks, beach fun, lake fun, camping ...
In other words, Summertime is the time for delicious food that won't spoil in the warm sun!
SUMMERTIME IS THE PERFECT TIME FOR VEGAN DISHES!
These two vegan salads make appearances from June through September year after year in my home. Every time I bring either one to a party (you know, back when there were parties…) three things happen: even the kids gobble it up, I keep right on mingling and splashing because I'm not at all worried about my dish spoiling, and someone asks me for a recipe. Here you go! Two for the price of one blog post.
Delish Sweet Potato Salad
by Maggie Verderame
This is an awesome complimentary dish for a BBQ, or as something different during the Autumn season. Feel free to make this ahead; it gets tastier as it sits for a day or so. Yum! Yum!
6 lb mix of sweet & russet/red potatoes, cubed
1.5 Cups red bell peppers, diced
1 Cup leeks, cut in half lengthwise, then again, then sliced
1 Cup scallions — greens & whites, 1/4” sliced
Dressing:
½ Cup olive oil
¼ Cup orange vinegar*
1 Tbs white balsamic vinegar
1 tsp onion powder
1 tsp garlic powder
1 tsp sea salt
1 tsp lemon juice
1 heaping Tbs fresh curly parsley, diced
Steam, boil or roast potatoes to desired tenderness. (Potatoes may be peeled or un-peeled, depending on your preference. I recommend cooking each type of potato separately.) Set potatoes aside.
Whisk up all dressing ingredients.
Mix dressing with raw red bell peppers, leeks, and scallions. Toss cooked and cooled potatoes into dressing mixture. Combine gently to coat well. Avoid over-mixing so as to keep soft potato pieces in tact.
Chill salad in refrigerator for at least 30 minutes before serving.
*If you cannot find orange vinegar, use an equal parts mix of either apple cider or white balsamic vinegar and orange juice.
Green Bean & Portobello Salad
By Maggie Verderame
Chilled, seasoned green beans steamed to perfection are even better with meaty mushrooms and crisp tomatoes. When our chive flowers bloom, we sprinkle those on top of this for extra flavor and flair!
12 ounces Fresh, Whole Green Beans
2 Large Portobella Mushrooms
3 Tbs Garlic-Infused Olive Oil
1 Small Yellow Onion, chopped
2 Scallions, chopped
½ tsp Sea Salt
⅓ cup Water
1 cup Fresh Tomatoes (any typical round or Roma/Plumb)
Cut green beans into halves or thirds, depending on length. In a steamer pot or basket, steam green beans over rapidly boiling water until just bright green and beginning to become tender – about 5 minutes. Remove from steamer and set aside.
Cut the portobellas in half, then slice them into 1” thick strips.
Warm 2 tablespoons of garlic-infused olive oil over medium-high heat. Leave the remaining 1 tablespoon aside. Once the oil is warmed, add the chopped onions and scallions. Add portobella slices when the onions and scallions have softened. Toss to coat well with the oil.
When the oil is absorbed, add the remaining 1 tablespoon of oil and toss again. Sprinkle in about half of the sea salt (approx 2 pinches) and pour the water over the vegetables. Mix well, cover, and lower heat to medium-low. Stirring occasionally, allow mushrooms to cook completely. Once mushrooms have cooked down and most of the juices are absorbed, turn off heat and toss in green beans. Set aside.
Cut tomatoes in half (not lengthwise, rather split them down the middle) and then cut them into quarters. Toss tomato segments into the green bean mixture adding the rest of the sea salt. Fold the mixture together, being careful not to break up the tomatoes. Refrigerate for at least 1 hour, cooling thoroughly.
Serve cold and enjoy!
NamastYAY!
Maggie
