Tag Archives: family recipe

Karen’s Broccoli Salad

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Just like there are favorite foods in the Dirty Hippie’s clan, likewise my family had their own traditions. My mom’s broccoli salad was that legend for my side. It was fresh, colorful and had just enough mayo to feel decadent.

We had to swap up a few ingredients to make this vegan, but  give it a whirl for your next potluck, picnic or gathering. Or even for weekday lunches at work. The broccoli is filling and the sauce is balanced to be sweet and bity, all at once.

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Karen’s Broccoli Salad

6 cups broccoli florets, rinsed & chopped to bite-size

1/2 cup peanuts, shelled (use other nuts or seeds if you prefer)

1/2 to 3/4 cup dried cranberries (or raisins)

1 cup Daiya cheddar shreds

1 cup Vegenaise

3 Tbl. sugar

1 Tbl. apple cider vinegar

3/4 to 1 tsp. ground white pepper

1/3 cup green onions, thinly sliced

In a small bowl, combine Vegenaise, sugar, apple cider vinegar and white pepper. Whisk into a smooth sauce.

In a larger bowl or your serving bowl, toss together broccoli florets, peanut cranberries, Daiya shreds and green onions. Pour sauce over and fold until everything is well covered.

Chill at least one hour or overnight before serving to really combine flavors.

Cindy’s Potato Salad

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In some families, there are famous recipes that the same person makes for every special occasion: holidays, birthdays, showers, graduations. In the Dirty Hippie’s family, that recipe is his mom’s potato salad.

Ironically, thought everyone knows it as “Cindy’s Potato Salad,” it was actually not her original recipe. The recipe originated from her Grandfather-in-law, John F. Corn, Sr.  The Dirty Hippie’s dad, Mike, used to always make it and in fact wooed Cindy with it  when they were first dating.  A few years after they were married, Cindy took over the making of the potato salad.

In the original recipe there were no actual amounts, it was recreated by taste. We got out our measuring spoons though, and broke it down. Now you, too, can enjoy this family  tradition, just in time for spring holidays and picnics!

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Cindy’s Potato Salad

5 lbs. white potatoes, skin on

3 stalks celery, minced (about 1 cup)

1 sweet yellow onion, minced (about 1 cup)

1 cup yellow mustard

3/4 cup vegan mayo (we use Vegenaise)

2 Tbl. garlic powder

1 tsp. salt

1 tsp. black pepper

2 tsp. celery seed

1 tsp. sweet paprika

Boil potatoes whole until soft in the middle, about 30-45 minutes. Cool completely and peel. Slice into bite-sized pieces.

Gently toss cooled potato, celery, onion, mustard, vegan mayo, garlic powder, salt, pepper, celery seed and sweet paprika until everything is evenly coated. Chill overnight or for several hours before serving. Serve cold.