Monday, July 27, 2009

Vegan camping here we come....

In preparation for our upcoming camping trip, I spent the day preparing two good outdoor foods: Cole slaw and potato salad. Both of these are recipes that I tend to pull out when I have a lot of skeptical non-vegans to feed. They hardly even know these are vegan until they see me eating them. The potato salad, is somewhat traditional while the slaw is Asian inspired.

(In looking over my last few posts, I seem to be eating an abundance of siracha, curries, peanuts, sesame and ginger!!! I will endeavor to post a wider variety of recipes when I get back.)

Savory Vegan potato salad
(This is inspired by potato salad made by Mr. Williams, a co-worker of mine. I could never hope to recreate his version which is so good that in his words "it will make you slap someone")

5 lbs Russet potatoes (red potatoes work as well)
1/3 block tofu
2 stalks celery
1 small Vidalia onion
3 scallions, greens only
1 sweet red bell pepper
3/4 cup frozen petite peas, defrosted on counter
1 large carrot
1/4 cup parsley
1/2-1 jalapeno pepper (optional-to taste)

the following to taste:

whole grain mustard
vegan mayonnaise
sweet relish
rice wine vinegar
salt and pepper


- Wash potatoes and boil with their skin on until tender then remove from hot water.

- While potatoes are boiling: wash and chop celery, onion, scallions, red pepper, carrot, parsley
and jalapeno (if using). Place in a large bowl.

-Prepare tofu by pressing the water out and cutting into 1/8 inch cubes. Set aside.

-When potatoes are done,rinse with cold water. Peel and chop them before adding to the other vegetables.

-Using your taste buds as a guide mix vegetables with mustard, mayonnaise, relish and vinegar. Everyone is different but we prefer a ratio of 2:1 for the mustard to mayo, about 4 tablespoons of relish and around 1/4 cup of vinegar. When it is the way you like it, gently stir in the tofu and peas.

-Chill for at least 1 hour before serving.

Asian Style Spicy Slaw

Salad ingredients:
4 1/2 cups shredded green cabbage
3 scallions
2 medium carrots, shredded
1 sweet red bell pepper, minced
1/8 cup sesame seeds (optional)

For the dressing:
/2 cup rice vinegar
1/4 cup Lo-Sodium Soy sauce
2 TBS dark sesame oil
1/2 Siracha hot sauce (more if you like...)
2-3 TBS natural peanut butter


-Mix the vegetables and sesame seeds in a large bowl.
-Place all dressing ingredients in a jar with a tight fitting lid. Shake or stir until well mixed.
-Pour dressing over salad and stir to combine.
-Refrigerate for at least one hour prior to serving.

Hopefully everything will go smoothly on this camping trip... my husband is not a camper and my parents tell me it has been raining for days. At least I am bringing good food!

1 comment:

  1. Hey, It sounds like an interesting camping trip. I must say that I am glad you went so I get to try one of your unique dishes. I have only had time to make this one and its great! My favorite part was the sesame seeds. I think next time I will lightly toast them. Really excellent side dish that everyone in the family liked and all had seconds. Also easy to pack in a lunch box or for a picnic. Thanks again for yet another very tasty dish. The Don