A Taste of Summer

Love Life and Lollipops- Vegan Pesto

This past weekend we woke up Saturday morning to an amazingly bright and warm day.  It was 80 degrees outside and everything smelled green if you know what I mean;) We packed up the car and headed out to my parents' house in Connecticut.  We had a fabulously relaxing weekend filled with food, sleep, and tons of new outdoor toys for Avi to play with (and Richie and my dad to put together).

After months and months of soups and stews I was craving something light and summery.  We decided to make some homemade coleslaw, potato salad, and pesto bread.  I ate mine with a veggie burger patty and it was all so delicious together and exactly what I wanted!

For the pesto bread you can use any pesto you like.  Store-bought is always easy, but fresh pesto with basil grown at home is always superspecial.  I used a variation to Ina Garten's recipe, just cut out the parmesan and add a little extra salt.  Shmear it on a loaf of organic, multi-grain peasant bread, bake it for 30 min then broil for 2-3 min and you're good to go.

Vegan pesto

Vegan pesto bread

For the cole slaw:

Shred 1/2 a head of Green Cabbage, 1/2 a head of Red Cabbage, and 8 small to medium Carrots in a food processor and place them all together in a large bowl.

In a separate bowl whisk together:

1 cup Veganaise

1/4 cup Dijon Mustard

1 tablespoon Agave Nectar

2 tablespoons Cider Vinegar

1 teaspoon Celery Salt

1 teaspoon Hot Sauce

Pour enough sauce over the vegetables to coat and mix to incorporate.  Keep the extra sauce to rewet later if necessary.

Let it sit for at least an hour mixing it every once in a while to make sure the liquid that's sunk to the bottom is reincorporated.

Cole Slaw veggies for vegan cole slaw.

For the potato salad:

Boil 1 lb of organic new potatoes, drain, cut into quarters (or halves depending on their size), and place them into a large bowl.

In a separate bowl, whisk together:

1/2 cup Veganaise

1/2 cup Champagne Vinegar

1/4 cup Dijon mustard

1 teaspoon Sea Salt

1/2 teaspoon Pepper

Pour the dressing over the hot potatoes and mix to coat.  Let sit for at least one hour.  Serve at room temperature.

Vegan potato salad

So I don't look so hot here, but doesn't my plate look delicious?!?

Here I am with my vegan plate.