Hello dear readers, how ARE you?? I know I have been nearly MIA for the last two months, but I have some big stuff in the works that has been keeping me occupied (that I promise I will tell you all about later). :) As for right now, I have the 4th of July on my mind, and thought I would share one of my easiest, and favoritest dishes with you, Macaroni Salad.
Now as we discussed at Memorial day, Holiday picnics are a place where us vegans can not only adapt, but shine, as we fool our omni friends with our culinary prowess. Not only is this Macaroni Salad a picnic-perfect food, but really it's like the best Macaroni Salad ever. Now if you're into the sweeter versions, this one isn't for you, as it is on the savory side, but I promise it is packed with flavor and goes great with a grilled veggie burger!
You will need:
One box elbow macaroni (I like dreamfields, vegan and low-carb, yay!)
Sweet Vidalia Onion
Boil your noodles until soft, strain them and then run under cold tap water until the noodles feel cold. Add about half a chopped medium onion, two handfuls of shredded carrot, and start with two heaping blops of vegenaise (you can add more later if it's not enough. You want the salad creamy, but not sopping wet). Stir, and see if you need more vegenaise. If not, take your garlic salt, and shake gently over the bowl making two passes. Don't overdo it, but make sure you can taste it! Stir it all up, taste test, and if it is delicious (as it should be!), refridgerate until your event. Making this a few hours early lets the garlic flavor sink in, and increases the yum factor. :)
The final product should look just like traditional Macaroni Salad you would see at any picnic, expcept without all those pesky animal ingredients. I love a situation that is the best of both worlds! Happy 4th of July everyone, I hope your picnic is fun and animal-free! :)