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Delicious sweet corn when abundant, can go for just pennies an ear. So even when I am not serving a crowd I always buy and cook up more than we can eat at dinner. Cutting the kernels off of a few ears and blending with a generous douse of olive oil or broth and a splash of vinegar makes for an easy vegan dip for veggies or a cooling dollop on spicy Mexican cuisine. Add herbs, spices or more to make this dip your own.
A creamy lemon enhanced asparagus pasta dish was a staple meal for my clients back in my personal chef days and I have intended to share it on here for years. But, then my cooking evolved and I started to make a vegan version that I love more than the dairy rich version. Since I am still a dairy lover, often I will dollop a bit of creme fraiche, sour cream or a few shreds of aged parmesan to embrace the essence of the original recipe.
Creamy pasta salad gets a sophisticated upgrade with jewel cherries and crispy snap peas. Cauliflower gives it a nearly hidden veg, while the pickles give a flavor boost. The creamy dressing can be made dairy free by substituting all-mayonnaise or even vegan with your favorite veganaise style mayo. Walnuts are a great trade for the cheddar or swiss. If for some reason you are not into mayo, greek yogurt can be the entire dressing; maybe whirl in a bit of olive oil for a little extra body and flavor.
This classic potato salad is slightly creamy with a bit of bite from dijon and extra tang from pickle juice. Add more of the creamy ingredients if you prefer it saucier. If a few other seasonal vegetables are available, mince them up and toss them in.
This isn’t exactly a recipe, but rather a list of easy to dip veggies with helpful ways to prepare them and store them so you can add them to a lunch or appetizer.
