Get your grills fired up because this weekend is the start of cookout season! Memorial Day often marks the start of backyard BBQs and with the first official one coming up, it’s time to bust out the BBQ recipes. We have a ton of favorite BBQ recipes ranging from tofu shish kabobs to veggie burgers and our personal favorite: sides! We seriously love us some potato salad, spinach dip, fruit salad and our personal favorite pasta salad! It is a simple and delicious side dish for any BBQ and can be made a number of ways. For this recipe we are making a Lemony-Dill Pasta Salad. Happy Memorial Day!

Organic Vegan Lemony-Dill Pasta Salad

Prep Time: 25 Minutes   Serves: 6 

  • 1 lb Organic Corkscrew Pasta
  • 1 Pint Organic Cherry Tomatoes
  • 1 Can Organic Garbanzo Beans
  • 1 Can Organic Kidney Beans
  • 1 Cup Organic Black Olives
  • 1/2 Cups Organic Green Bell Pepper Chopped
  • 1 Organic Clove of Garlic
  • 1 Organic Lemon
  • 1/4 Cup Organic Olive Oil
  • 1/4 Cup Organic Chopped Dill
  • 2 Tbsp Organic Dijon Mustard
  • Black Pepper and Salt to Taste

In a large pot, boil water. Once boiling add in the pasta. Cook until soft or about 15 minutes. While the pasta is cooking mince the garlic, chop the bell pepper, and wash the tomatoes, garbanzo, and kidney beans. In a mixing bowl squeeze the juice from the lemon and whisk it with the olive oil, mustard, garlic, dill, and salt and pepper to taste. Once the pasta is down boiling, strain and run cold water over it. Let the pasta cool for about 10 minutes. Add the pasta, bell pepper, olives, garbanzos, tomatoes, and kidney beans to the sauce mixture and toss with salad tongs until everything is coated in the mixture. Cool in the fridge and serve.

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BBQ season is fast approaching and its time to dust off those grills and pull out the side dish recipes! This week’s recipe is the Great American BBQ Classic known as Macaroni Salad. I am not sure of the history of this salad, but know it often played a part in my summer gathering Americana. And if you are unfamiliar with Macaroni Salad, it makes for a great side at any BBQ, party, or even just on the dinner table. So as the summer approaches, be sure to get your hands on this very tasty and very vegan Macaroni Salad!

Vegan Macaroni Salad

Prep Time: 15 Minutes     Cool Time: 3 Hours

1 24oz Bag of Elbow Macaroni
1 cup Vegenaise
2 Tbsps of Yellow Mustard
1 Tbsp Vinegar
1 tsp Salt
1 tsp Pepper
2 Stalks of Celery
1 Yellow or White Onion
1 Green Bell Pepper
1 Carrot (optional)
1/2 Cup Sweet Relish (optional)

In a large pot boil water to cook the pasta. Once the water is at a rolling boil, add in the entire bag of pasta. Cook for about 10 minutes or until soft. While the noodles are cooking chop up the celery, onion, bell pepper, and carrots (if using) into small pieces. Drain the pasta and run cool water over it a few times, to cool the noodles down. In a large bowl, add in the chopped veggies and stir. Next add in the Vegenaise, vinegar, mustard, salt, pepper, and relish (if using). Mix all ingredients up until it is well combined. You may need to add more salt or pepper, depending on your taste buds. If you need to serve immediately, place the bowl in the freezer for 5 minutes and it should be cool enough. But if you have planned ahead place the salad in the refrigerator and let it cool for about 3 hours.

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