Summer is around the corner, and knocking on its door is Memorial Day weekend, which comes early this year. I was a tad caught off guard, but for me, it’s just another plant-strong extravaganza with delicious food. While some friends might turn their noses up at what I eat, at the end of the day, my endothelial cells are jumping for joy after eating a delicious beet burger and carrot dog.
Sadly, this holiday is still coated by the Standard American Diet. For me, it is the day where I arrive to a cookout with plates of veggie burgers, carrots dogs and plant-strong potato salad. And, here’s what I have learned over the years: make a lot of food, because once the carnivores get a whiff of what you’ve made, they are super curious to sample your food–three and four times.
From grilled cauliflower steaks, homemade potato chips, and some delicious salads, the day takes on a new meaning. Here are a few suggestions to make the day a success for all. Making it a plant-strong event is all you have to do.
-Plan your menu in advance. This will save you loads of time, and with a good menu intact, you’re less apt to resort to traditional recipes.
-If you are grilling, get some mesquite bricks to add to your charcoal. It will add flavor to your food, and give it a great barbecue flavor.
-Use a family-fave recipe, think of a way that you can “flip it” to make it plant-strong. For me, it is potato salad with an Italian-flare! And, it works (recipe below).
-The Engine 2 product line of foods is a barbecue waiting to happen. From burgers (and now rolls), wraps, sauces, and even pizza crusts, you are good to go! I can’t wait to grill a pizza using the new E2 crusts, which I hear are ah-mazing.
-Make your best plant-strong dessert. I’m voting for the Adonis cake, dressed with raspberries and blueberries for that patriotic design.
Enjoy being with your friends. Think of the great food that you’ll make to share with others, and how you’ll be introducing plant-strong foods to many people.
Here’s the recipe for Potato Salad, it’s easy to make and delicious!
Holiday Potato Salad (Serves 4-6)
2 baked potatoes, cut into cubes
2 baked sweet potatoes, cut into cubes
1 cup of minced celery
1/2 cup minced onion or shallots
2 cloves garlic finely minced
1/2 cup of roasted red peppers, chopped (jarred is fine)
1 cup zucchini, thinly sliced
1 cup of garbanzo beans
pepper to taste
Put all ingredients in a bowl, and toss well.
Potato Salad Dressing
1 cup of cannellini beans
1/2 cup of white vinegar
1/2 cup of water or apple juice
1 t of dried oregano
1/2 t of garlic powder
Put all of the ingredients in a blender, and blend until contents resemble a creamy dressing.
Add to your potato mixture and mix well. Chill for 2-3 hours.
This potato salad is so delicious that you’ll say to yourself, “I should make more!!!”
A safe and happy holiday weekend.
If you’re headed to the beach, don’t forget the sunscreen!