OVER-THE-TOP MACARONI SALAD – GOAT
Tired of the same old macaroni salad? Want to perk it up? Well, you came to the right person. Contains no animal products and who would know? Using products developed by Delight Soy and Hellman’s Mayonnaise who care about your animal-free experience we swung for the fences and went clear over the top into the next county! Take a look and see what you think!
We couldn’t make this salad with chicken-like plant meat and egg-like dressing alone, so a tip of the hat to all the manufacturers and farmers who contributed to the success of this dish!
Makes 13 cups
1 lb. dried elbow macaroni – I used Mueller’s brand – cooked in lots of sufficiently salted boiling water till tender, about 9 minutes after boil – drain in colander, rinse under cold water till elbows are cool to touch, keep in colander over pot or bowl to dry while you prepare the other ingredients
2 c. froz. peas, blanched till thawed and plump, then drained in wire mesh strainer, cooled under faucet water, then let set in strainer over bowl to dry while you prepare other ingredients
1/2 c. Delight Soy Vegan nuggets, sliced or chopped or both
1 c. diced celery – cut stalks from end to end in half, then crosswise into 1/4-3/8 inch wide segments
1/3 c. fine dice red onion
1 c. sweet red roasted peppers, drained, then blotted on several thicknesses paper towel to remove excess moisture (moisture from veggies waters down the dressing which we try to limit)
15.5 oz. can cannellini beans – Alubias – I used Goya brand because they’ve been good before; now drain in wire mesh strainer and rinse under faucet water till all beans are clear from can liquid; transfer to bowl or pan
1 t. turmeric
1 t. garlic powder
1 t. salt
1 t. sugar
2 chipotle peppers canned in ADOBO sauce, finely chopped – the whole peppers are covered in sauce; just add that which covers the peppers not additional sauce from the can. (That’s for some other recipe, not here)
Combine drained beans, garlic, salt, sugar, chopped chipotle peppers in bowl or pan. Stir well and set aside till ready to assemble salad.
rind of 1 lg. orange cut into matchstick size pieces – wash orange, peel with sharp knife, cut peel into workable segments, 5 or 6, then using broad side of large sharp knife remove pithe (white part) from the orange peel, by laying the peel segment pithe side up flat on board and running knife between pithe and peel while pressing with hand that is not holding the knife, on top of the flat blade of the knife as you slide the knife between the two surfaces; clean each segment up by removing white spots that remain, then stack and cut into matchsticks
1/2 c. pumpkin seed snow – place pumpkin seeds into electric coffee grinder and grind till fluffy and snow-like, leaving enough head space or the ‘swell’
fresh grind black pepper to taste
1 t. additional salt
1 t. dried oregano, crushed between fingers
1 c. Hellman’s Vegan Mayonnaise
1/2 c. ketchup
In extra-large bowl combine all ingredients, stirring to disperse evenly after each addition. Transfer to bowl and serve, or cover and refrigerate for service later.
Notes: Served immediately or the next day and it’s equally delicious.
The added Pumpkin Seed Snow helps to keep the dressing bound to all the ingredients.
Hellman’s made a good Vegan mayonnaise. It’s right up there with the vegan brand name varieties.