Mother’s Day Munchies

Berry Summer Salad

Berry Summer Salad

For Mother’s Day we went to church, had lunch, grocery shopped, and then had a picnic in my Grandma’s backyard with the family. I have a big family so it’s always a party whenever we get together! Everyone (except moms) brought something to share so it made it easy, and I was in charge of salad. I also made a vegan potato salad because I knew there would be a regular version we couldn’t eat so I made one to share. Everyone really liked it, and you would never know that it had a tofu base. It was quick, simple, and perfect for a summer cookout. Also, my salad had berries, pecans, and avocado and I made an oil-free raspberry balsamic vinaigrette. For appetizers I had cowboy caviar (recipe on blog under Josh’s 30th) with tortilla chips, and for dinner I had grilled zucchini, baked beans, salad, potato salad, and fruit. It was a delicious meal for a really hot evening. I hope everyone had a happy Mother’s Day!

Summer Berry Salad

1 bag spring mix

1 bag baby spinach

10-12 strawberries, sliced

2-3 handfuls blueberries

3/4 large avocado diced

1/2 cup halved pecans

1 tbsp brown sugar

Oil Free Raspberry Balsamic VinaigretteĀ 

3 tbsp raspberry jam

1 tbsp balsamic vinegar

water to thin

salt and pepper to taste

  1. In a small pan, add brown sugar and pecans and then toast them and the sugar will melt. Toss to coat and then lay on parchment, separate, and cool.
  2. Add lettuce to a large bowl, then all other ingredients and toss with dressing.
Dill Potato Salad

Dill Potato Salad

Classic Dill Potato Salad

3 lbs mini gold potatoes, diced

5-7 stalks of celery, chopped small

1 lb soft organic tofu

1 tbsp dijon mustard

3 tbsp yellow mustard

3 tbsp fresh dill

juice of one large lemon

salt and pepper to taste

1/2 tsp paprika

  1. Boil diced potatoes for 10-15 minutes until soft but not falling apart. Drain and add cold water and keep changing water until potatoes are cool then drain.
  2. In a food processor, add tofu, mustard, salt and pepper, lemon juice, and paprika and put on high until smooth.
  3. Add dill and process until smooth.
  4. In a large bowl combine potatoes, celery, and about 3/4 of tofu mixture until potatoes are coated.
  5. Top with a sprinkle of paprika and more fresh dill.

Happy Mother’s Day Mom! You’re the best in the land!

Vegan Peppermint and Chocolate Chip Cookies

This was my first time making vegan cookies from scratch and they are amazing! They’re soft, chewy, and chocolatey just like I like them. I added crushed candy canes to the recipe because I’m making them for the holidays and thought they would be more festive and they turned out great. Now I don’t have to buy them from Whole Foods anymore! I used the Earth Balance baking sticks and Enjoy Life mini dairy free chocolate chips. Now let’s see if anyone can even tell they’re vegan at the Christmas parties!

Recipe here