Vegan MOFO - Day 25 - Grandma's Potato Salad

The original recipe for this was handed down from my grandmother to my mother. I'm not sure how many generations before that it was born, but it was my all time favorite. The original recipe called for both mayonnaise and Miracle Whip. I was never a big fan of Miracle Whip, so I did take the liberty of changing the original a bit by adding mustard. This would have been cause for being ousted from the family cooking library had it not resulted in an even better version. I didn't think it was possible to make it taste any better. But lo and behold! This is an outstanding dish to take to a potluck or a picnic.

Germany Meets Poland Potato Salad (Lower left hand corner of the plate)

10-12 Servings

2 lbs baby red potatoes quartered

2 lbs Yukon gold potatoes, diced to same approx size as red potatoes

4 tablespoons vegan French dressing, separated

1 ½ tsp celery salt, separated

2 stalks celery, finely diced

1 med white or yellow onion, finely diced

2 tbsp pimento, finely diced

¼ cup German-style mustard

1 cup Vegannaise, separated

¼ cup tightly packed dill,

Salt and pepper to taste

In two separate pots, boil the potatoes, reds in one and Yukons in the other. I recommend this as they may have different cooking times. Cook until just soft, being careful not to over cook. Drain but do not rinse potatoes. While still hot stir 2 tbsp French dressing and ¾ tsp celery salt into each potato pot. Let potatoes cool completely, this may take an hour or more. Once the potato mixture is completely cool, you can transfer all of the potatoes into a large mixing bowl and mix in the remaining ingredients. Add salt and pepper to taste. Chill for at least 4 hours, overnight is best.

Vegan MOFO Day 18 - Iron Chef - Sushi

I love sushi. I love the way it looks. I love the whole ritual involved with eating it. My creation for this week is a departure from the traditional sushi I adore. I didn't have time to go to the grocery store to prepare, so this was pantry digging creativity.


Azuki Sushi Cakes
Makes four 4 inch cakes

1 cup sushi rice
1 1/4 cups cold water
2 Tablespoons rice vinegar
1/2 teaspoon sugar
1 sheet nori crumbled

Filling

2/3 cup dried shitake mushrooms
1 c water
1/4 cup tamari
1/4 teaspoon 5 spice powder
3/4 cup azuki beans
2 green onions, green part only chopped
1/2 teaspoons fresh grated ginger
1 teaspoon toasted sesame oil
2 Tablespoons veganaise
1 teaspoon wasabi powder
1 cup panko crumbs

In 2 quart saucepan mix rice and water. Bring to a boil. Reduce to low and cook for about 20 minutes until water is absorbed. When cooked add in rice vinegar and sugar. Let rice cool in large bowl.

While rice is cooling make filling. Bring water, tamari, and 5 spice powder to a boil. Pour over dried shitakes to rehydrate. In a medium sized bowl mix azuki beans, green onions, ginger, sesame oil, veganaise, and wasabi powder together. Salt to taste.

When rice is cool enough, mix in crumbled nori into rice. To make cakes have bowl of cold water handy for hands to prevent rice from sticking while forming. Take about 3 T rice and flaten into a circle. Put about 1 T filling in the center of the cake. Top with approx 2 T more rice. Form into round cake. Put panko in shallow wide bowl. Dredge cake gently into panko. Place in refrigerator until firm, about 1 hour. Preheat large iron skillet. Coat bottom of pan with canola oil adding 1 T toasted sesame oil. When oil is hot, gently place cakes into pan leaving plenty of space between cakes for flipping. When cake is golden flip to the other side* and saute until the other side is golden (approx 5 minutes per side). Drain on paper towels.

Make sauce.

Sauce

1/3 cup veganaise
1 Tablespoon Chinese hot mustard
1 teaspoon mellow miso

Stir together sauce ingredients until smooth.

To serve cakes, place 2 cakes on each plate. Top with dollop of sauce. Garnish with chopped green onion (optional) and sesame seeds.
*Warning - the cakes are very delicate. Flip very gently or they may fall apart.

I had some leftover filling, so I thought I would make some rolls. We had these with hot mustard seasoned tamari.