Enjoying a double scoop of mint chip ice cream from Raw Ice Cream Co.
Last Saturday, my dear friend Rachel had a Garden Party in her charming Sunset Park home. It was a good time with good people, and I left so stuffed!
The guests (including myself) supplied a plethora of stuff to eat and drink, and the grill was a-fired up! Some things people brought included summer rolls, chickpea pesto salad from Earthmatters, fruit-lots of fruit!, smart dogs, tofurkey kielbasas, boca crumbles in a lettuce wrap-with sriracha!, guacamole and chips, mango salsa, grilled zucchini and baby bella mushrooms, bananas with a chocolate hazelnut spread, a huge tub of raw mint chip ice cream from Raw Ice Cream Co. (leftover from Veggie Prom)...you get the idea! PLUS a potato salad made by yours truly!
The scene-with lovely host Rachel Kay "trying not to" put her hand in the bag of tortilla chips!
Other host and roomie Rob grillin' it up!
Summer Rolls with Mango Jalapeno Sauce
Made by Jessica of Sundrops Organics, a delivery service offering natural products, food and juices. Cool, right?
The night before the party, I made a vegan potato salad to bring to the event. It was, to my delight, very well received by the host and guests! It's a recipe I've made many times, and I've forgotten how good it is! The red wine vinegar adds a great tangy flavor.
So, I leave you with this recipe for a killer Summery Vegan Potato Salad:
Ingredients:
3 lbs red potatoes
1/2 cup chopped parlsey
1 cup red wine vinegar
1/2 heaping cup vegenaise
1/2 red onion, diced
1 celery stalk, chopped
freshly cracked black pepper (optional)
Note: Vegenaise is a vegan substitute for mayonnaise that makes you not miss traditional mayonnaise at all. Trust me. And if you don't, try it for yourself and see! I usually use the Original one in this recipe, but this time I used their Grapeseed one and it was also fantastic.
Instructions:
- Boil potatoes until they are soft.
(Better too soft than too hard, but you'll want a little firmness to them. You can poke them with a fork before boiling, and poke them periodically to check on them.)
-Chop potatoes into quarters.
(I like to vary the size of the pieces, but leave most of them on the larger side.)
-Let potatoes cool more before gently mixing in the vegenaise, vinegar, onion, parsley and celery.
Note: The portion of vegenaise, parsley and vinegar can be more or less than the recipe suggests for your taste. I like my potato salad tangy!
Hope you are all having a delicious and fun summer!
xo,
Ellie
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