As tempting as it can be to throw a hunk of meat at the barbecue in the summertime, the hottest, stickiest evenings call for something a little lighter, something sin fuego. We are pleased to present two recipes from the new cookbook, Vegan al Fresco, by Carla Kelly, with permission from Arsenal Pulp Press.
After you sample these recipes, you'll want to check out the whole cookbook, which boasts recipes such as Peanut Potato Salad, Tomato & Olive Tarts, Pita Po'Boys, Sweet Chipotle Tempeh with Berries, Cedar Planked Rosemary & Lemon Tofu, Strawberry & Basil Scones, Maple & Walnut Cheesecake, and yummy vegan ice creams.
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Caper & Edamame Dip
The green colour of this dip is so intense, you could be forgiven for thinking it’s guacamole—until you taste its briny kick. Enjoy with crudités.
Makes 1 cup (250 ml)—Preparation time 10 mins + 1 hour chilling
1 cup (250 mL) frozen edamame, cooked to package directions, refreshed under cold water
¼ cup (60 mL) + 2 tbsp vegan mayonnaise such as Tofonnaise
2 tbsp capers with brine
1 garlic clove, minced
1 shallot, finely chopped
Salt, ground black pepper, and caper brine to taste
In a food processor or blender, combine edamame, mayonnaise, capers, garlic, and shallots and blend until smooth. Cover and chill for at least 1 hour. Taste and season as desired before serving.
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Pickle & Asparagus Potato Salad
This mayo-free potato salad bursts with flavors: sweet and sour pickles, fresh and bright asparagus, and creamy smooth potatoes. After tasting this, you may never go back to mayo-based potato salads again!
Makes 4–6 servings
Preparation time: 15 minutes—Cooking time: 15 minutes + 1 hour chilling
3 cups (750 mL) cubed firm yellow potatoes, such as Yukon gold (peeling optional)
3 cups (750 mL) chopped asparagus spears, hard ends removed
3 tbsp olive oil
1 tbsp pickle juice or brining liquid
½ tsp smooth Dijon mustard
½ tsp agave
¼ tsp salt
¼ tsp ground black pepper
2 tbsp finely chopped dill pickles
2 tbsp finely chopped bread-and-butter pickles
1 garlic clove, minced
1 small shallot, minced
Salt and ground black pepper, to taste
In a medium saucepan fitted with a steamer basket, steam potatoes for 8–10 minutes, until fork tender. Refresh under cold running water, drain, and cool to room temperature.
In same pan, steam asparagus for 2–3 minutes, until tender. Refresh under cold running water, drain, and cool to room temperature.
In a large bowl, whisk together oil, brine, mustard, agave, salt, and pepper until well emulsified. Stir in pickles, garlic, and shallots. Add potatoes and asparagus and toss to coat. Cover and chill for at least 1 hour. Taste and season as desired before serving.
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