Tag Archives: Leigh

Gluten-Free & Egg-Free Potato Pancake (aka- Kartoffelpuffer, Latke, Hash Brown Cakes, etc.) Vegan Recipe with Baked & Fried Versions for Oktoberfest

September 12, 2015 Leigh 1 Comment

Willkommen to a wunderbar meal of potato pancakes made without gluten or eggs! This allergy-friendly recipe is based on the fried kartoffelpuffers I grew up eating at Wurstfest in a small German town in the Texas Hill Country. Known the world over by many different names, these hash brown cakes can also be baked as a healthy and easy make-ahead dish. Serve up these tasty latkes with a variety of sweet and salty toppings for a hearty brunch buffet. Be warned… always make way more than you’ll think you need, and never expect any leftovers!

Ingredients:

6 medium or 5 large potatoes
1 onion
1 cup gluten-free flour blend (I used Namaste brand this time)
3 teaspoons sea salt (adjust according to sodium needs)
4 servings Ener-G brand egg substitute (= 8 tablespoons warm water + 6 teaspoons powder… or just use 3 chicken eggs)
grapeseed oil for fried version… or olive oil for baked version
Optional: sweet or salty toppings like apple sauce, sour cream, sauerkraut, cottage cheese, mixed berries, cheese, fruit syrup, goulash, sugar & cinnamon, etc…

Instructions:

Wash and peel the potatoes and onion.

Grate the potatoes and onion. (I’ve previously made these the hard way with an old-school grater and the easy way with an electric food processor. On this occasion, I went the eco-conscious direction with a vintage hand-crank shredder contraption that has actually been passed down 3 generations… and it still works beautifully!)

Soak the grated goodies in a bowl of cold water. (This reduces the starch content and adds crispness to the finished product.)

Mix 6 teaspoons egg substitute powder well with 8 tablespoons of warm water, until it becomes opaque white (or just crack and whip 3 eggs).

Mix this with the salt and flour. (I add salt to the batter, but if you have a family with vastly differing sodium requirements, just omit it in this step and salt them individually after cooking.)

Drain the potatoes (squeezing / pressing all the water out of it), and then add in the “egg” and flour blend. Mix this up really well.

Tastier Fried Version: Heat the oil and drop spoonfuls of batter into it. (Grapeseed oil is best for frying because of its high smoke point and neutral flavor.) Spread them flat with the back of a spoon. Flip them over when the edges have browned well. Drain them on clean cloth or paper towels before serving.

Healthier Baked Version: Fill oiled muffin cups ¾ full, and then brush or spray olive oil onto the top. (Olive oil is great for baking and will some impart flavor which isn’t infused the same way as with frying.) Convection bake them in a 350ᵒ oven for 35 minutes, and then broil them for 10 more minutes to brown and crisp the tops.

As a make-ahead breakfast test… I filled a 6 muffin cup pan with batter, covered it with clear wrap, and refrigerated it. (The rest of the batter was fried up on the stove.) The next day, I baked the batter filled tin in a toaster oven. It made perfect little hash brown cakes for breakfast without any morning effort.

Though the fried version is admittedly tastier, I’m thinking that baking a whole oven full would a be much easier way to prepare them for a brunch crowd.

These kartoffelpuffers were served with all beef knackwurst sausages made in Texas, Bavarian style sauerkraut, and homemade applesauce… and pretty parsley garnish.

Wunderbar!

Faithfully Yours,

Leigh

Parties & Tablescapes

Bavarian Oktoberfest Party Décor Ideas for a Fall Tablescape

September 12, 2015 Leigh 24 Comments

Willkommen to an Oktoberfest party where the tablescape décor will transport you to a fanciful Bavarian hunting lodge straight out of Grimm’s fairy tales. So don your dirndls or lederhosen, fill your bier steins, and raise prost to a chorus of “Ein Prosit” for a wunderbar family folk fest!

Dark brown tablecloths reminiscent of solid Alpine earth ground the tablescape. Nail-head trimmed pewter chargers topped with true blue dishes echo the pewter hinged lids and stoneware glazing of the steinkrugs. A feather motif dances around the edges of ivory salad plates.

Feathers encircle “leather” rings containing lederhosen protecting cloth. (Find the napkin ring craft tutorial here.)

Carved wooden acorns tied with feathers and nametags direct polka dancers to their seats. (Find the place-card craft tutorial here.)

Tiny acorns scatter across the table acting as yesteryear confetti.

An Alpine “horned” tray befits the base of a centerpiece glowing with candles, scattered feathers, and a large vintage steinkrug of gathered fall branches and long feathers. (Find the centerpiece tutorial here.)

Green foliaged trees and a one-of-a-kind European armoire, refit with a placid oil painting, set the background scenery.

A vintage wooden sign carved with a German message of welcome stands in greeting. A carven hare guards an antique pewter pitcher festooned with colorful plumes. A tiny bierkrug sits feather-filled alongside it.

A toast is proposed… may our hearts forever be filled with merriment just as the kartoffelpuffers, knackwurst, sauerkraut, and apfel sauce fill our bellies this very evening! Gemütlichkeit!

Faithfully Yours,

Leigh

P.S. Wondering how to prepare such a hearty meal for your own wunderbar gathering? Try my Gluten-Free & Egg-Free Potato Pancake (aka- Kartoffelpuffer, Latke, hash brown cups, etc.) Recipe with Baked & Fried Versions for Oktoberfest!

Arts & Crafts

Feather & Vegan Leather Napkin Ring Craft Tutorial + Easy DIY Centerpiece & Fall Place-card Holders for Oktoberfest

September 12, 2015 Leigh

Making your own feather and vegan leather napkin rings is an inexpensive way to bring an element of elegance to any gathering, but especially an Oktoberfest celebration of German heritage. Use a stein as a vase for feathers and fall foliage along with feathered wooden acorns to transport your guests to a fanciful fairytale version of a Bavarian hunting lodge. Then reuse the rings and acorns with a different centerpiece for Thanksgiving!

Start with finding a remnant of realistic appearing vegan leather and feather ribbon trim (these are available from Le fidèLe Design’s fabric affiliates whose links appear in the sidebar). Use a pen to mark the underside of the fabric into 6 inch long strips that are about 2¾ inches wide (vary according to the width of your feather ribbon). Cut them carefully to make a smooth self-sealing edge.

Cut the feather ribbon into 6 inch strips as well. (If you’re feeling super-crafty… you make this from scratch by gluing individual feathers onto a strip of ribbon, overlapping them as you go.)

Use fabric hot glue to adhere one end of the vegan leather to the other end, forming a ring.

Lastly, glue a feather ribbon strip around the middle section of the ring you just made. (How easy was that?!)

This would’ve cost so much more if purchased from a department store or boutique!

Next, make place-card holders using simple decorative acorns. (I found these carved wooden types in a 6 pack at 40% off this summer.) I’ve seen various types from burlap and fabric to glittered and beaded… just pick those which suit your linens and dishware best.

Use a punch cutter to make small gift tags from a parchment-like cardstock, and punch a hole in them (or just buy readymade tags). Use a brown calligraphy pen to scroll on the names of your guests.

Use a few inches of jute cord (I get mine super-cheap at the hardware store) to tie the name tag and a small handful of feathers onto the stem of the acorn. (Think about adding brighter feathers to the typical fall colors… so that your ensemble doesn’t resemble mulch. I included some teal feathers to tie in with my other décor.)

Set them into place, and you’re done! The best part is that they can be reused with a different theme because the feather decoration and tag slip right off… however, feel free to glue them into place for a permanent set.

Make a centerpiece by simply using a steinkrug in place of a vase. (I used my grandfather’s, but a new one would look great too!) Fill it with a few boughs of natural or faux fall foliage and some gathered branches. Tuck in long feathers from the local craft store.

I set this onto a faux horned tray and placed shorter candles around it. (I got the tray 90% off because it had some broken tips which were easily camouflaged with paint.) Any decorative tray can visually contain the elements into a cohesive appearing centerpiece.

I then distributed feathers around the outer edge of the tray to coordinate with the others. (Look in the children’s craft section of your local craft store to find a larger quantity of bagged feathers much cheaper than those in other aisles.)

Time to go download some “oom-pah” music… so kidding! (Click here to see more Bavarian Oktoberfest Party Décor Ideas for a Fall Tablescape)

Faithfully Yours,

Leigh

Recipes

Pan Asian Fresh Spring Roll with Veggies & Optional Cod Fish Recipe (Gluten-Free, Egg-Free, Soy-Free, Corn-Free, Peanut-Free, Nightshade Free, & Vegan Option)

September 6, 2015 Leigh

This allergy-friendly recipe for Pan Asian fresh spring rolls is a healthy alternative to the commercially available fried versions filled with little more than cabbage. It uses many of the same ingredients as my recipe for rice noodles with veggies and creamy coconut sauce (see it here), so its ingredients can be set aside without adding prep time. This makes it perfect for the next day’s lunch. It’s gluten-free, egg-free, soy-free, corn-free, peanut-free, nightshade-free, and it’s easy to make vegan and fish versions at the same time… so everyone gets what they want without worry or fuss!

Ingredients (for each fresh spring roll):

2 snow peas
1 teaspoon diced water chestnuts
2 tablespoons coleslaw mix (or shredded cabbage)
1 tablespoon diced cucumber
1 tablespoon matchstick cut carrots
1 teaspoon diced leeks (or onion)
1 rice paper wrapper + soaking water
2 peas sized dollops of fresh grated ginger (or chopped pickled ginger)
ume plum vinegar (or rice wine vinegar)
black or white sesame seeds (if allergic use hemp seeds)
Optional: 2 tablespoons sautéed wild-caught cod fillets
Serve with dipping sauces like teriyaki, coconut aminos, soyu, Chinese mustard, sweet & sour, etc…

Instructions:

Here I’ve laid out the ingredients for two fresh spring rolls (for those visually inclined individuals like myself). A big serving spoon is about a tablespoon in quantity (depending on your pattern style), but is much easier to measure long ingredients like matchstick cut carrots. One third of a serving spoon is about a teaspoon. (As an added bonus, it goes in the dishwasher!)

Spread a pea sized amount of grated ginger onto each snow pea, and be sure place them apart from each other in the wrapper… this keeps you from feeling concentrated ginger hellfire! (Check out my Pan Asian rice noodle recipe for a picture of my oh so necessary ginger grater that makes quick work out of any root!)

Soak each rice paper wrapper individually in warm water for about 5 seconds… until soft and pliable. Lift the wrap and lay it over a new plate. Sprinkle black sesame seeds onto the center of the wrap, and then layer on the fillings. (You can also sprinkle sesame seeds over the top once it’s finished.) Sprinkle some ume plum vinegar over the veggies.

Next, wrap it like you would a burrito… the two ends fold toward the center, and then the long sides fold one over the other. (It’s great cooking for crafters because it’s like kitchen origami… where it’s okay to play with your food!) Place it in the refrigerator for about 1 hour to settle in before chowing down with your favorite dipping sauce. Enjoy!

Faithfully Yours,

Leigh

P.S. You can also totally just ignore my list of ingredients and throw in whatever you feel like… as in leftover take out combined with bagged salad!

Recipes

Pan Asian Rice Noodles with Veggies & Creamy Coconut Milk Sauce + Optional Cod Fish Recipe (Gluten-Free, Egg-Free, Soy-Free, Corn-Free, Peanut-Free, Nightshade-Free, & Vegan Option)

September 6, 2015 Leigh 2 Comments

This allergy-friendly recipe of Pan Asian rice noodles is loaded with veggies that are made delicious with the addition of creamy coconut milk sauce. Sautéed wild-caught cod is an easy addition for the non-vegans to devour. It makes a dish lovely enough for company, but is also healthy enough to serve to family alone. Just be sure to save some of the ingredients for fresh spring rolls for the next day’s lunch (see my recipe here). It’s also gluten-free, egg-free, soy-free, corn-free, peanut-free, and nightshade-free for everyone to enjoy without worry!

Sauce Ingredients:

14 ounce can coconut milk (liquids & solids mixed, if allergic use plain yogurt)
⅓ cup granulated sugar (cane, white, coconut, etc.)
4 tablespoons ume plum vinegar (or rice wine vinegar)
1½ tablespoons lemon juice (or lime)
½ inch knob of fresh grated ginger (or chopped pickled ginger)
2 teaspoons sea salt (adjust for taste or sodium needs)

Other Ingredients:

8 ounce can bamboo shoots
5 ounce can sliced water chestnuts
28 ounces coleslaw mix (or shredded cabbage)
1½ cups snow peas
1½ cups diced cucumber
1 cup matchstick cut carrots
1 cup diced leeks (or onion)
16 ounce box rice stick noodles (or other variety)
Optional: 4 pieces wild-caught cod fillets (or other white fish) + grapeseed oil for sautéing + sliced almond garnish

Instructions:

Wash, dice, and grate everything that needs it. (Note my oh so necessary ginger grater that makes quick work out of any root!)

Cook the rice stick noodles according to the package instructions… being careful not to overcook them into mush. (These are also known as banh pho, and are gluten-free as well as vegan because they’re made with only rice flour and water.)

Dear vegans: skip this part… Sear the cod fillets on both sides, and then lower the heat and sauté 4-5 minutes in grapeseed oil… until the flesh is opaque and flakes easily. (Grapeseed oil is great for any stovetop cooking because it has a neutral flavor and a high smoke point that will not become carcinogenic with high temps like many other oils.) Sprinkle with sliced almonds and sesame seeds if desired.

Make the sauce by dissolving the sugar in the vinegar and lemon juice over low heat. Add in the coconut milk (all portions of liquid and solid from the can) and mix well. Next add the salt and grated ginger, and mix well. Then add all of the veggies, stirring well.

When the rice noodles have finished cooking, drain them into a colander, and then place them back into the same warm pot. Next pour in the sauce veggie mix, and stir well.

Serve it right from the stove, or transfer it to a pretty dish layering the fish atop the pasta. Here it’s served family style as a centerpiece in my Pan Asian Inspired Indigo Shibori & Wooden Themed Tablescape (Perfect for Luncheons & Informal Dinners). Enjoy!

Faithfully Yours,

Leigh

P.S. Don’t forget to set aside some of the above ingredients for a healthy and tasty lunch like this one tomorrow!

Arts & Crafts

Simple Origami Lotus / Waterlily Flower Arts & Crafts Tutorial (Perfect for Pan Asian Themed Décor, Place-cards, & Chopstick Rests)

September 6, 2015 Leigh 98 Comments

This arts and crafts tutorial for an origami lotus flower, also known as a waterlily, is really very simple. I first learned the method from a book in elementary school, and I’ve been making them ever since. I’ve been known to leave them as calling cards, get well messages, love tokens, etc. They also make elegant yet inexpensive table décor because they can be upcycled from any paper. Just write a name on a petal to use them as place-cards then allow them to double as disposable chopstick rests… but expect some to be taken home as mementos from the evening.

Use any paper you like from traditional origami paper from the craft store, to economical white printer paper like this. (Read my origami crane tutorial to read how to use wrapping paper.) Fold one corner over until it meets the opposite side, and press the crease down flat.

Cut off the uncovered portion of paper cleanly, using the folded paper’s edge as a guide. You have just made a perfect square without using a ruler.

Unfold the triangle you’ve cut free, and then refold it using the opposite corners. Now unfold it, you should see an X crease into the square of paper.

Next take each corner and fold it into the middle, using the X crease as a guide. You just made a smaller square shape.

Repeat this 4 corner folding again, making an even smaller square.

Repeat this again, making an even tinier square.

Now flip it over, and then repeat the 4 corner folding into the center one last time.

This is the tricky part… place your thumb into one corner of the square, and place the other fingers under the lipped point underneath it. Push in the corner with your thumb while gently pulling the underneath point out. It will flip up and over into a sort of petal. (The right petal in the picture is only halfway done. You can keep pulling gently until it looks like the left petal.) Stop pushing and pulling once the petal has a solid form with a rounded outside edge. Repeat this petal making on all corners.

Now pull out the four hidden points from beneath.

This is what it’s supposed to look like, but it may take a few blooms to get the hang of petal pulling.

This is what the underside should look like. (It’s the perfect place to write a little message.)

This is one of my origami waterlilies being used as a place-card holder/ chopstick rest. See it in action in my Pan Asian Inspired Indigo Shibori & Wooden Themed Tablescape (Perfect for Luncheons & Informal Dinners).

Bloom where you are planted!

Faithfully Yours,

Leigh

Parties & Tablescapes

Pan Asian Inspired Indigo Shibori & Wooden Themed Tablescape (Perfect for Luncheons & Informal Dinners)

September 6, 2015 Leigh

This Pan Asian tablescape makes the perfect theme for the fall transition when hot outside air temps still feel like summer. It was inspired by thoughts of wooden fishing boats sailing upon cool serene indigo waters. Make my Pan Asian Rice Noodle dish as a centerpiece, or just use a small lamp as ambiance for takeout. With origami waterlilies serving as décor, place-cards, and chopstick rests… it’s easy and inexpensive to put together a last minute luncheon or informal dinner.

The traditional Japanese method of hand-dying cloth with indigo, known as Shibori, has produced a lovely piece to represent serene waters stacked with wooden dishware symbolizing hand hewn boats delivering the sea’s bounty. The vintage carved salad bowl was laden with Pan Asian rice noodles with veggies and creamy coconut milk sauce with cod fish (find my allergy-friendly recipe here). This was set into a blue and white ceramic bowl layered with folded white cloth placed upon an upturned wooden plate as pedestal. A large carved wooden vintage fork stood ready for serving.

White cloth napkins rested out-of-place inside vintage Philippines carved wooden dolphin napkin rings. The pristine cloth squares also functioned as placemats. Square wooden plates from the same region held lotus blossom and fish plates softened with dyed cloth coaster napkins signifying blue waters. Small vintage crystal glasses with sides that undulated like waves crackled with patterns that emulated the splash of tides.

Vintage wooden handled forks were presented as an alternative to the colorfully painted chopsticks that rested upon origami lotus / waterlily blooms (see the craft tutorial here) that were marked to double as place-cards.

Blue patterned and lidded tea cups were transformed into sauce containers when fitted with small wooden spoons and once infusion cups were removed. These were each placed upon small wooden plates as coasters. Oven-baked spring rolls were offered from a ceramic lotus bowl resting upon a batik box fit into a small wooden plate. Blue patterned serving chopsticks were placed horizontally (to avoid the suggestion of funerary incense). Crunchy wasabi peas were cradled by a carved Philippine fish bowl over more cloth coaster napkins layered upon an oblong wooden plate.

An alternative to a family style setting with the main dish at the center is one with a simple matching lamp sitting as centerpiece. The cord lies hidden by a wooden plate beneath a serving bowl, so that it stays hidden even when the bowl is passed around. For elevation, the small lamp is placed onto a cloth coaster over upturned wooden plates as pedestal. (This kind of arrangement is great to have waiting for an after-work gathering fueled by everyone’s favorite takeout.)

ありがとうございます。= “arigatou gozaimasu” (= thank you very much in Japanese)

Faithfully Yours,

Leigh

Recipes

Creamy Macaroni Salad Recipe (Gluten-Free, Vegan, Egg-Free, Dairy-Free, Soy-Free, Nut-Free, Pepper-Free)

August 24, 2015 Leigh

This allergy-friendly creamy macaroni salad recipe is so tasty that no one will be able to tell that it’s vegan, egg-free, dairy-free, soy-free, nut-free, pepper-free, and gluten-free. It’s the perfect make-ahead and take dish for everyone to enjoy at picnics or pot-lucks because it’s vegan, celiac and allergy-friendly, and has no egg or dairy to trigger food poisoning… because who would want to be responsible for that!

Ingredients:

8 ounce box gluten-free egg-free elbow macaroni (try Andean Dream rice & quinoa pasta, or any variety)

1½ cups chopped celery (a must for crunch)

¾ cup diced leeks (or spring onions, shallots, red onion)

¾ cup diced sun-dried tomato stuffed green olives (or pimento stuffed olives)

½ of my prepared Creamy Salad Dressing Recipe (For Green Salad, Broccoli Salad, Macaroni Salad) Gluten-Free, Vegan, Egg-Free, Dairy-Free, Soy-Free, Nut-Free, Pepper-Free (Click here to see it!)

Instructions:

Gather, wash, and chop your ingredients while your pasta is boiling. (I like the Andean Dream quinoa pasta for this recipe, because it doesn’t get mushy when sauced. Follow the package instructions carefully for boil time to keep it al dente.) Rinse the pasta with cool water in a colander after cooking.

Prepare a ½ portion of my Creamy Salad Dressing Recipe (For Green Salad, Broccoli Salad, Macaroni Salad) for this macaroni salad. (For a larger crowd, use a whole recipe of dressing with a double recipe of the macaroni salad.)

Mix everything together well. (Use a soft silicone spoon with a folding motion to prevent pasta tearing.)

Make both my macaroni and broccoli salads using just one recipe of my creamy dressing. Pair them with a baked chicken breast for a complete meal.

Make the broccoli and macaroni salads the day before a gathering for even greater flavor as the ingredients have had time to meld… and so you can indulge in more sleep the next morning.

Take any of my allergy-friendly salads to picnics and pot-lucks, and be assured that no one will go home sick by your hand. (Egg-based mayo + outdoors = food poisoning threat… so not fun for anyone.)

Remember to keep calm and picnic on!

Faithfully Yours,

Leigh

Recipes

Creamy Broccoli Salad Recipe with Vegan & Turkey Bacon Options (Gluten-Free, Egg-Free, Dairy-Free, Soy-Free, Nut-Free, Pepper-Free)

August 24, 2015 Leigh

This allergy-friendly creamy broccoli salad recipe is so tasty that no one will be able to tell that it’s vegan, egg-free, dairy-free, soy-free, nut-free, pepper-free, and gluten-free. Make it vegan friendly or add turkey bacon to punch up the flavor, and you can even chop the broccoli smaller to disguise it from picky eaters. It’s the perfect make-ahead and take dish for everyone to enjoy at picnics or pot-lucks because it’s celiac and allergy-friendly, and has no egg or dairy to trigger food poisoning… because who would want to be responsible for that!

Ingredients:

1½ pounds fresh broccoli tops (blanched for color & health)

1⅓ cup golden raisins (or purple raisins, or craisins)

1 cup diced leeks (or spring onions, shallots, red onion)

¾ cup sunflower seeds / kernels (raw or toasted)

½ of my prepared Creamy Salad Dressing Recipe (For Green Salad, Broccoli Salad, Macaroni Salad) Gluten-Free, Vegan, Egg-Free, Dairy-Free, Soy-Free, Nut-Free, Pepper-Free (Click here to see it!)

* Optional: ⅓ pound chopped turkey bacon (or vegan bacon, bacon bits, regular bacon)

Instructions:

Gather and wash your ingredients then dice the leeks. Blanch the broccoli tops in boiling water for a few seconds… or quickly microwave them, I won’t tell. Chop the broccoli into smaller pieces to get your picky eaters to devour their veggies… but you might just want to call it “creamy salad”! (Bagged broccoli tops are an easy shortcut. I used half of a 3 pound bag from Costco.)

If you’re using bacon… bake, grill, or pan fry it, and then chop it up. (It’s easy to split a recipe into two bowls… one for the vegans, and one for those who think no meal is complete without meat!)

Prepare a ½ portion of my Creamy Salad Dressing Recipe (For Green Salad, Broccoli Salad, Macaroni Salad) for this broccoli salad. (For a larger crowd, use a whole recipe of dressing with a double recipe of the broccoli salad.)

Mix everything together, and refrigerate until ready to consume. (This is such a great make-ahead and take dish.)

Here is the broccoli salad in its vegan form… no bacon!

This is the omnivore’s broccoli salad… bacon, bacon, bacon, and more bacon!

Make both my macaroni and broccoli salads using just one recipe of my creamy dressing. Pair them with a baked chicken breast for a complete meal.

Make the broccoli and macaroni salads the day before a gathering for even greater flavor as the ingredients have had time to meld… and so you can indulge in more sleep the next morning.

So just keep calm and picnic on!

Faithfully Yours,

Leigh

Recipes

Creamy Salad Dressing Recipe (For Green Salad, Broccoli Salad, Macaroni Salad) Gluten-Free, Vegan, Egg-Free, Dairy-Free, Soy-Free, Nut-Free, Pepper-Free

August 24, 2015 Leigh

This allergy-friendly creamy salad dressing recipe is so tasty that no one will be able to tell that it’s vegan, egg-free, dairy-free, soy-free, nut-free, pepper-free, and gluten-free. It’s the perfect touch for any combination of salad fixings, and a half-portion serves as the base for each of my broccoli salad and macaroni salad recipes. They are the perfect make-ahead and take dishes for everyone to enjoy at picnics or pot-lucks because they’re vegan, celiac and allergy-friendly, and have no egg or dairy to trigger food poisoning… because who would want to be responsible for that!

Ingredients:

1½ cups soy-free vegan mayonnaise (try the Follow Your Heart brand, or any mayo)

½ cup unsweetened vegan coconut yogurt (or any plain or unsweetened yogurt)

¼ cup lemon juice (or lime juice)

2 tablespoons Dijon mustard (or stoneground mustard)

2½ teaspoons granulated sugar (cane, coconut, white, etc…)

2½ teaspoons sea salt (adjust for taste & sodium needs)

1 teaspoon celery seed (a great salad staple for a spice cabinet)

Instructions:

Gather the ingredients, and feel free to make any substitutions you need to. (I used a healthier mayo and combined it with yogurt to add good probiotics. It also cut out some calories without cutting any flavor at all… trust me, my grandmother would definitely let me know if it had.)

Mix the measured ingredients well, and feel free to add some of your favorite herbs to complement the salad fixings you’re pairing them with.

I like using an elegant gravy boat to serve dressing on the side… it’s less likely to end up on your tablecloth!

This particular salad contains organic romaine lettuce, heirloom cherry tomatoes, prepared beets, artichoke hearts, sprouted pumpkin seeds, dried parsley… and of course my creamy salad dressing.

My Creamy Macaroni Salad Recipe (Gluten-Free, Vegan, Egg-Free, Dairy-Free, Soy-Free, Nut-Free, Pepper-Free) uses a half portion of my prepared creamy dressing.

Also using a half portion of this creamy dressing is my Creamy Broccoli Salad Recipe with Vegan & Turkey Bacon Options (Gluten-Free, Egg-Free, Dairy-Free, Soy-Free, Nut-Free, Pepper-Free). Chop the broccoli into smaller pieces to get your picky eaters to devour their veggies… but you might just want to call it “creamy salad”!

Make both my macaroni and broccoli salads using just one recipe of this creamy dressing. Pair them with a baked chicken breast for a complete meal.

Make the broccoli and macaroni salads the day before a gathering for even greater flavor as the ingredients have had time to meld… and so you can indulge in more sleep the next morning.

Just keep calm and picnic on!

Faithfully Yours,

Leigh

Living Faithfully ~ Embracing Creativity