After reading Mayim’s Vegan Table: More than 100 Great-Tasting and Healthy Recipes from My Family to Yours, what settled in most about Mayim’s new cookbook is that she cooks for her kids.
That though can lead some readers to not be happy with the book, I would suppose. It isn’t gourmet meals, but chances are your kids will like. It is close enough to “comfort food” for happiness. I decided to try the pasta salad, and switched in whole grain pasta (whole wheat with oatmeal fiber) to add in a bit more “oomph”. I liked the salad – it reminded me of Hawaiian pasta salad. And if you haven’t tried it before, look for a container of Just Mayo next time you are shopping. It is hands down the best mayo I have ever had. It doesn’t taste fake. It is delicious, egg free and has a short ingredient list – with perfect smooth texture.
Americana Pasta Salad (Adapted from page 94)
Creamy Dressing –
- ½ cup vegan mayonnaise
- 2 tsp sugar
- 2 tsp white balsamic vinegar
- ½ tsp prepared mustard
- Sea salt & ground black pepper
- 2 cups cooked pasta, rinsed and drained
- ¼ cup celery, chopped
- ¼ cup onion, chopped
- ½ cup green peas, thawed
In a small bowl, whisk mayonnaise, sugar, vinegar, and mustard. Season to taste with salt and pepper.
In a large bowl, combine pasta, celery, onion, and peas. Pour dressing over, stir gently to coat. Store in refrigerator tightly sealed, stir before serving.
Serves 4 to 5, as a side dish.
2 cups cooked macaroni (whole grain) was about 4 ounces dry weight.
FTC Disclosure: We received and advance copy for potential review.