Sunday, March 6, 2011

Vegan Hawaiian Pasta Salad

I love BBQs.  You get to invite all your friends over, light a grill, cook food on it, and drink beer during the day.  What's not to love?  I especially love hosting them at my house because my apartment is awesome and I don't have to go anywhere.  I'll spend 3 days in the kitchen, I'll clean up, just pllllleeease come to me!

At one of the BBQs held last summer, for my roommate Vanessa's birthday, we both made Hawaiian Pasta Salad.  I had never heard of such a thing, but I was interested and in the mood to veganize something.  Here is a link to the recipe we went off of - Vanessa's traditional and mine vegan. 

You will need:

     * Macaroni!  The recipe calls for 1 lb.  I used 1 1/2 boxes Dreamfields (low carb) penne pasta.  It's a
      13.5 oz box.
     * 2 cups cashew cream (I assume you can substitute soy creamer - it's just as rich and creamy.  I try
      to cut out soy whenever possible)
     * 2 cups Vegan Mayo ( Homemade! or store bought)
     * 1 Tbs Agave Nectar
     * 1/2 cup white rice vinegar  (I like the taste more than cider vinegar)
     * 4 green onions, thinly sliced
     * 1 large carrot, either grated or chopped.  I chopped mine.
     * 1 celery stalk, thinly sliced.
     * salt and pepper to taste

First, you want to start boiling your pasta.  I love overcooked pasta, though everyone I know turns their nose up to it.  Finally, I found a recipe that recommends you do so!  Take that, haters.  Supposedly, the pasta is better able to absorb the dressing when softer.  Boil your pasta with a pinch of salt (or a palm full, whatevs) until super puffy and fat.  
Overcooked Pasta.  AKA the way I always make it.

While your pasta is boiling, you'll want to make your dressing.  Whisk 1 1/2 cups cashew cream (or soy creamer),   1 cup mayo, 1 Tbs agave nectar, 1 tsp salt and 2 tsp pepper in a bowl.

When yo' pasta is ready, drain it and return it to the pot.  Make sure the heat is off!  Add vinegar and toss until absorbed.  Let it cool 10 minutes, in the pot and add the dressing.  Transfer to a bowl and let cool completely.  I am impatient so I waited about a half hour before I went to the next step...



Why does it take so long? Sooo impatient.







 All the cruelty free' creams' mixed together.





Add the rest of your mayo, cream, celery, green onions,  carrots.  Add salt and pepper to taste.  Refrigerate covered, for at least 1 hour and up to two days.  This is the kinda thing that tastes best if left in the fridge overnight. You know, so the flavors can meld.


I heard, once again (it never gets old) "if all vegan food tasted like this, I'd be vegan".

Is anyone hiring for a personal, vegan chef?  Cause it'd be great to do this and get paid.  Just sayin'.  xoxo.

UPDATE 5/1:
My new manager is Hawaiian, so I got the inside scoop on this type of pasta salad from her.  She adds onion, which I tried.  PERFECT!  I knew this salad was missing something.  Add about a quarter of a red onion, finely chopped.
More color, more flavor!

2 comments:

  1. I'm from Hawaii and haven't eaten pasta salad since becoming vegan. I will try this and I'm sure I'll love it. I'll have to use macaroni noodles, though. It just won't be the same without them.

    ReplyDelete
  2. You will have to let me know how it turns out! Pics and all!

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