Aioli Potato Salad (Vegan)

Many vegan recipies have waaaaay to many spices that I dont have on hand and substituting one for another doesnt always work (says my garbage disposal )  So here, a tasty simple vegan recipe.

Aioli Potato Salad

5 or 6 medium potatoes, peeled and chopped into small cubes
Tap water for boiling plus a Tablespoon of white vinegar
2 stalks of celery, sliced vary thin
½ a small onion, minced
About 6 baby dill pickles, chopped
½ can whole black olives, diced **canned pre-dicted olives are squishy and salty**
½ a cup Zesty Garlic Aioli (Wildwoods)
1 - 2 Tablespoons Veganaise
2 teaspoons mustard
Salt to taste




Put a pot of water + the vinegar on the stove to boil.

Peal and cube the potatoes and add to the water once its started boiling. Boil for 15 minutes *Set the timer*

While the potatoes are boiling dice your celery, onion, baby dills and black olives. Place them in a large bowl and add the Aioli, Veganaise and mustard. Stir well and set aside.

When the timer goes off drain the potatoes immediately and run them under cold tap water until they are cool to the touch. Drain for a few minutes to dry them out well.

Dump the potatoes in the bowl with the veggies and Aioli. Stir gently to cover everything with the Aioli. Taste and salt as needed.

Cover and put in the refrigerator to chill for at least an hour before serving. Makes 6 servings (ish)

homemade pizza

i make this pizza at least once a week. it's so easy.

1.) mix together the sauce
2.) mix/roll out the crust
3.) put the sauce/toppings on the crust
4.) bake until the cheese is brown



sauce:
half an onion - chopped and fried in butter(fry the onion in the pot and put everything else in on top)
1 8oz can tomato sauce
1 6 oz can tomato paste
1/2 tsp celery seed
1 tsp garlic powder
1 tsp basil
1 tsp oregano
1 bay leaf
1/2 tsp salt
1/4 tsp pepper

mix everything together and let it simmer with a lid on while you make the crust

preheat the oven to 450*

crust:
1 1/2 c all purpose flour
1 c whole wheat flour
1/2 c ground flax seed
(or 3 cups total of your favorite flours) 
2 tsp salt
2 tsp baking powder
pinch of baking soda
3 tbsp butter (softened)
1 c ice water

whisk together all the dry stuff.
rub in the butter until it's pea size-ish.
mix the ice water in with a wooden spoon

rub butter in your 14"x20"cookie sheet

roll the crust out in the pan.

add your toppings.

bake until it looks done. like 10-15 minutes. it depends on how many toppings you put on.

fridge to table -> 30 minutes

broccoli cheddar soup

Ingredients:1 stick butter
2/3 c flour
1 onion
1qt 1/2&1/2
1 qt stock (i use chicken, but use what you like)
3 lg carrots
2 heads of broccoli
16 oz extra sharp cheddar cheese block (pre-shredded doesn't melt the same and is yucky)
1/2 tsp nutmeg

4 basic steps:
1.) make a roux
2.) mix the stock and 1/2&1/2
3.) cook the veggies
4.) blend


- chop the onion, in a small pan sweat the onion with about a 1tbsp of butter
- while the onion is cooking, make the roux (turn the stove on LOW and leave it there until the soup is ready.)
- melt the rest of the butter in a big soup pot. when the butter is melted, stir in the flour.
- pour in the stock and 1/2&1/2. stir
- set your timer for 20 minutes, stir once in a while
- while you are waiting, peel and shred the carrots and chop the broccoli
- when the timer goes off, dump in the cooked onion, shredded carrots and chopped broccoli, stir
- set your timer for another 20 minutes
- while you are waiting this time, shred the cheese.
- when the timer goes off, use your immersion blender and chop up the veggies.
- then mix in the cheese slowly so it has time to melt. (if you blend after you put the cheese in, your blender could get gunky.)
- stir in the nutmeg (ew. nutmeg? yes. trust me.)

this recipe makes enough for about 10 servings. we eat half and freeze half. the frozen half is poured into a 12 cup and a 6 cup muffin tin. i put the muffin tins in the freezer over night and in the morning i pop them out and put them in a ziploc.

fridge to table --> 45 minutes.