A bit of our Italian Family Day, Easter, gardening, and getting ready for the biggest gift and surprise, our first grandbaby.
Vegan Jamaican Potato Salad Recipe:
3 – 4 lbs small red potatoes peeled (boil in water and drain, let cool)
10 slices of vegan bacon (fry and cut into small pieces)
6 chopped sweet gherkins
3 finely chopped celery ribs
1 chopped medium yellow or white onion
1 cup of vegan mayonnaise
1 tablespoon dry mustard
1 teaspoon dried thyme
1/2 teaspoon allspice
1/2 teaspoon turmeric
1 pinch of cayenne pepper
2 teaspoons tabasco sauce
Vegan German Apple Strudel
Wash and cut in cubes 3 large apples with peeling and sprinkle with fresh lemon juice to prevent from turning brown. Place in bowl and let sit until needed again.
Prepare:
Preheat oven to 350 d. Fahrenheit. Melt 1.5 sticks vegan olive oil butter (makes about 3/4 cups) and mix with 3/4 cups of sugar. Mix separately egg replacement with some water (look at the directions on package).
Set aside and work on the next part:
Mix 1.5 cups of flour with 1 tbsp cinnamon, 1.5 tsp baking powder, mix small 2 oz. slivered almonds in. Now pour in the melted vegan butter, sugar, egg replacement and last the apples.
The dough will need to look like cooky dough.
Back in floured pan for 30 minutes. Sprinkle with powdered sugar after cake cooled off.
3 large apples
1.5 cups flour
1 tbsp. cinnamon
1.5 tsp. baking powder
3/4 cups sugar
2 oz. slivered almonds
egg replacement for about 3 eggs
1.5 sticks of vegan olive oil butter
lemon juice
powdered sugar