4th of July Menu, 2017


Here’s what we’ll be making for this year’s 4th of July feast—

(To see the tweaks I made, scroll down to below the recipe link)

Vegan Potato Salad

Here are the tweaks I made to the potato salad recipe (above). I added a few ingredients and changed the quantities of others.

Cook the potatoes in water to cover with 1 teaspoon low-sodium soy sauce added to the water.


6 red potatoes
2 ribs celery
1/4 red onion, or green onions
1/4 red bell pepper
2 tablespoons dill pickle relish

Note: The dressing is best if prepared the day before (or at least a few hours), to allow the flavors to mingle so that the bean flavor doesn’t predominate.

1 15-ounce can cannellini beans
1 tablespoon lemon juice
2 tablespoons red wine vinegar
1 tablespoon tahini
2 tablespoons Dijon mustard
2 tablespoons smoky mustard (Or add 2 drops of smoke flavor to whole grain mustard)
1 tablespoon dill pickle juice
1 teaspoon dark brown sugar (Muscovado is terrific)
1 teaspoon garlic powder
1 teaspoon ground pepper
1 teaspoon celery seed
1/2 teaspoon onion powder
1/4—1/2 cup white miso

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