We started out our day this morning in the garden. Our garden is currently producing cucumbers at warp speed , so I’ve been trying to think of recipes that use cucumbers. Ironically, this recipe doesn’t contain any cucumbers, but bear with me! There will be some coming! I am not a HUGE cucumber person… I’m not sure why I planted 6 (yes, six!) cucumber plants in our garden this year. But, on the bright side, it’s been forcing me to eat cucumbers with a vengeance. So far, with our first ones, we’ve been making salads… eating cucumber & cream cheese sandwiches… we have had hummus with slices of cucumber on the side… falafel patties topped with cucumber and tomato. I think I may try to make my own pickles this year with some of them. What is your favorite thing to do with cucumbers?
This morning we made a big “Green Juice” in the juicer, containing (surprise!) cucumber, apple, kale, spinach and celery. It was really refreshing! My kids didn’t care for it though -not sweet enough I guess! Maybe I will add more apples for them next time.
It’s finally starting to really feel like summer here in good old Georgia, with pleasant morning temperatures climbing high late in the afternoon… but it’s not late enough in the year to be deathly hot yet! Ahhh… it’s totally one of those days that makes me want to make sweet tea (if you’re from the south you will know what I mean) and grill out vegan hot dogs with macaroni salad and potato chips on the side… which brings me to today’s recipe – Macaroni Salad!
This macaroni salad is delicious, easy AND healthy… it is tofu based instead of mayo based… You could use vegan mayo if you wanted to, but trust me and try this first – everything I have ever made from scratch always turns out better! Make this ahead of time and keep cold until ready to serve. Even though it’s not made with mayonnaise, I personally don’t like to leave anything that should be cold sitting out in the hot sun for long! This is a great salad to have around on the Fourth of July or at any picnic or cookout!
I changed very little from the original recipe, which is from Vegan Planet, one of my first and very favorite cookbooks! Robin Robertson never lets me down. She makes vegan cooking seem so easy!
Vegan Macaroni Salad
- 8 oz elbow macaroni noodles
- 1/2 cup minced celery (I only used 1/4 cup)
- > 1/2 block silken tofu
- 1/4 cup grated onion
- 1/4 cup sweet pickle relish
- 1 Tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1/2 tsp salt
- cayenne pepper (optional)
1 – Cook the noodles in some boiling salted water until al dente, 8-10 minutes. Drain and rinse well under cold water. You want to rinse off the starch and stop them from cooking any furthur and turning into mush! Put them in a large bowl and continue on. (You could even shock the noodles in a little ice bath to stop them from cooking and chill them really quick if you wanted to.)
2- In a blender or food processor, combine the tofu, soy milk and process until smooth. Scrape down the sides and process again. Stir in by hand the onion, celery, relish, lemon juice, mustard, salt and cayenne to taste (or save the cayenne for last and sprinkle on top as serving). Add the cold (drained) pasta noodles and mix well. Cover and chill at least 1 hour before serving cold. Devour… alongside your other favorite summer dishes!