Tuna macaroni salad secret: skip extra mayo—use dill relish for tang and cayenne for a subtle kick. No more bland potluck dishes.
#Recipes #TunaSalad #MacaroniSalad #PotluckRecipes #SummerSalads #PastaSalad #EasySideDishes #PicnicFood #MealPrepIdeas #HomeCooking #QuickRecipes https://cookingbride.com/side-dishes/tuna-pea-macaroni-salad/
Individual taco dip cups are one of those party appetizers that disappear fast. Everyone gets their own cup with all those creamy, cheesy taco dip layers, no double dipping and no mess. Perfect for potlucks, game day, or any gathering when you need an easy appetizer everyone will grab. #flipboarduser #food #appetizers #partyfood #gamedayfood #potluckrecipes
Posted into On My Kids Plate | The Best Recipes! @on-my-kids-plate-the-best-recipes-OnMyKidsPlate
1:1:1 mango lassi
1 30-oz can of mango pulp
1 tub of yogurt or plant equivalent (e.g., cashew) about the size of the mango pulp can
Enough milk or plant equivalent (e.g., oat) to fill the mango pulp can
Pour 'em all together in a bucket. OK, fine, use a mixing bowl. Mix.
Ladle into cups. Optionally garnish with shavings of dark chocolate.
Mac and not-cheese:
1/2 cup plant butter
6 tbsp all-purpose flour
3 cans (5 cups) coconut milk
1 cup vegetable stock
3 tbsp Dijon mustard
1 cup nutritional yeast
3 tsp onion powder
3 tsp garlic powder
Turmeric for color (optional)
18 oz. macaroni or other bite-sized pasta of your choice
Salt & pepper to taste
Start preparing the pasta per package directions.
Melt the plant butter. Stir in the flour and cook ~1 minute. Add coconut milk a splash at a time, whisking until incorporated. Add veggie broth. Bring to a simmer. Add nutritional yeast, Dijon mustard, flavor powders. Sprinkle in turmeric for a color boost if desired. Season to taste with salt and pepper.
When the pasta is cooked, drain and mix with the sauce.
Notes: oat milk also works. You can also do a 1-pot version and cook the pasta in the sauce, but you may need to top it up with splashes of water as you go.
Combines well with broccoli. Grab a bag of frozen florets, microwave and mix in at the end.
Salsa verde:
Peel the dry skins from 8-12 tomatillos. Rinse off the sticky and chop them in half. Either heat in a cast-iron skillet or under a broiler (a baking tray is fine here) until they are soft and the goo inside flows a bit. If broiling, I'd check after 5 minutes. Transfer to a blender and add a roughly equal volume of chopped or diced green chilis (a few of the little cans). Blend. Add salt to taste.
Textured vegetable protein loaf:
https://icosahedron.website/@bstacey/113633136606941687
Rehydrating TVP in broth that way and skillet-frying it with chili powder, cumin, oregano, garlic and a sprinkling of cocoa powder makes taco "beef".
My family recipe for blueberry bread, easily made vegan, rather forgiving and adaptable:
CookingBride
Kristy - On My Kids Plate
Blake C. Stacey
FeloniousPunk