vegan potato salad 

 

Celebrate this Memorial Day in sustainable style. Forget the beef burgers, the steaks and the dairy-laden sides. Instead, cook from scratch with a ready-to-go menu made without any meat or dairy, one that’s vamped up to use the best of the season’s produce. Here’s a sneak-peak of what’s on the menu: Agave Meyer Lemonade; Red Radish Potato Salad; Farmers Market Slaw; Maple Heirloom Baked Beans; and Corn, Zucchini and Carrot Burgers. Prep the dishes the day before for a Memorial Day celebration that will be smooth—and sustainable—sailing.

Agave Meyer Lemonade

  • 1 cup agave
  • 6 large ripe Meyer lemons, seeded, juiced
  • Fresh mint, basil, or rosemary
  1. Combine agave and juice in a large pitcher; fill with ice and let sit 5 minutes.
  2. Serve in tall glasses; garnish with fresh herbs.

 

Red Radish Potato Salad

  • 5 medium potatoes, scrubbed, chopped
  • 1 cup sliced radishes
  • 2 eggs, hard-boiled, chopped
  • 1/3 cup chopped fresh dill or parsley
  • ½ cup olive oil
  • ¼ cup apple cider vinegar
  • 1 tablespoon Dijon mustard
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  1. Boil potatoes until just tender; remove and drain. Cool slightly.
  2. Combine potatoes, radishes, eggs and herbs in a large bowl; toss gently and set aside.
  3. Whisk together remaining ingredients in a small bowl. Pour over potato mixture; toss well to coat. Serve immediately or let sit overnight for flavors to develop.

 

Smoky Farmers’ Market Slaw

  • 1 cup grated purple cabbage
  • 1 cup grated carrots
  • ½ cup thinly sliced spinach leaves
  • ½ cup thinly sliced spring green onions, chives, or green garlic
  • ¼ cup chopped fresh parsley
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon olive oil
  • 2 slices cooked bacon, crumbled, optional
  • Sea salt and black pepper, to taste
  1. Combine all ingredients in a large bowl; toss well to coat. Serve immediately or let sit overnight for flavors to develop.

 

Maple Baked Heirloom Beans

  • 1 pound dried heirloom beans (try cranberry, Jacob’s, orca or gigantes)
  • 1 gallon vegetable or chicken broth
  • 1 tablespoon olive oil
  • 8 ounces bacon, diced, optional
  • 1 large onion, finely chopped
  • 3 cloves garlic, chopped
  • 2 Bay leaves
  • 1 teaspoon sea salt
  • ½ cup maple syrup
  • 1 cup organic ketchup
  • ½ cup Dijon mustard
  • ¼ cup apple cider vinegar
  • ¼ cup molasses
  1. Soak beans and broth in a large pot overnight, or at least 8 hours. Set aside.
  2. Heat oil in a large oven-safe pot over medium. Add bacon and cook until soft-crisp, if using. Add onion and cook until softened, stirring occasionally. Add garlic, Bay leaves and salt; cook until fragrant, about 1 minute.
  3. Add remaining ingredients; whisk well until smooth. Drain beans from soaking liquid, reserving all liquid. Add beans to pot; add just enough water to cover beans by 1 or 2 inches.
  4. Cover and bake at 350F until beans are cooked and liquid is thickened, about 8 hours.

 

Corn, Zucchini and Carrot Burgers

  • 1 cup grated carrot
  • 1 cup grated zucchini
  • 1 cup sweet corn
  • 1 large onion, minced
  • ½ cup finely chopped fresh cilantro
  • 2 cloves garlic, minced
  • ½ cup whole grain bread crumbs
  • 2 tablespoons almond butter
  • 1 egg
  • Sea salt and black pepper, to taste
  1. Combine all ingredients in a food processor; pulse until well mixed. Add water, if needed, one tablespoon at a time, until mixture hold forms a thick dough.
  2. Shape mixture into four patties. Cook as desired, grilled or pan-seared.

Image: little blue hen