Mmmmm, show dad just how much you love him with a meal fit for a king! Turn on the game, pour him a glass of his favorite beer and fire up the grill, it’s time to knock dad’s argyle socks off with this manly menu!
“Bacon” & Tater Salad
- 6 cups cubed red-skinned potatoes, unpeeled (about 1 1/4 pounds)
- 3-5 strips of tempeh bacon or vegan bacon, cooked and finely chopped
- 1 cup chopped green or red bell pepper
- 1/4 cup minced red onion
- 1/4 cup sliced scallions (about 2 scallions)
- 1/4 cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon dijon mustard
- 1 tablespoon vegan mayonnaise
- Salt & pepper, to taste
Put the potatoes in a large pot; add water just to cover and season with 1/4 teaspoon salt. Bring to a boil over medium-high heat and cook until tender, 8 to 10 minutes. Drain and cool slightly.
In a large bowl, combine the potatoes, chopped bacon, bell pepper, onion and scallions.
In a small bowl, whisk the olive oil, vinegar, mustard, mayonnaise and season with salt and pepper. Pour over the potato mixture, tossing gently to coat. Cover and refrigerate or serve at room temperature.
Spicy Corn Muffins
- 2 tablespoons vegan butter
- 1/3 cup finely chopped onions
- 1 cup fresh corn kernels
- Pinch salt plus 3/4 teaspoon salt
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 tablespoon baking powder
- Pinch cayenne pepper
- 1/3 cup shredded vegan cheddar cheese
- 1 cup vegan buttermilk (1 cup plain soy milk with 1 teaspoon of apple cider or coconut water vinegar, set aside to curdle for at least 15 minutes)
- 1/4 cup vegetable oil
- 2 egg replacers, mixed
- 1 tablespoon minced green jalapeno, seeds and stem removed
- 1 tablespoon minced red jalapeno, seeds and stem removed
- 3 tablespoons agave nectar
Preheat oven to 375 degrees F.
In a small saute pan, melt the butter over medium-low heat. Add the onions and cook until soft and golden brown, 3 to 4 minutes. Add the fresh corn and a pinch of salt and cook an additional 3 to 4 minutes, stirring occasionally. Remove from the heat and set aside to cool.
In a large bowl, stir together the flour, cornmeal, baking powder, 3/4 teaspoon salt, cayenne pepper, and cheese. In a second bowl, whisk together the buttermilk, oil, egg replacers, jalapenos, and agave. Add the buttermilk mixture to the flour mixture, stirring just until moistened. Stir in the cooled onions and corn.
Spoon the batter into lightly greased, regular size muffin tins, filling 3/4 of the way full. Bake muffins for 12 to 15 minutes or until golden and a toothpick inserted into the center comes out clean. Remove from muffin tins and cool on wire rack. Serve warm.
- 1 tablespoons olive oil
- 1 pound vegan sausage, sliced into quarters then lengthwise (Tofurky Beer Brats or Field Roast Sausages work best)
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 orange bell pepper, sliced
- 2 medium yellow onions, sliced
- 3 garlic cloves, chopped
- 2 tablespoons tomato paste
- 1 cup beer
- 1/2 cup BBQ sauce
- 4 fresh hoagie rolls
Preheat the oven to 350 degrees F.
Heat the olive oil in a large cast iron skillet or Dutch oven over medium heat. Add the sausages and cook through. Remove from skillet and reserve.
Add onions and peppers to the skillet and saute until tender and golden brown, about 6 minutes. Add the garlic and saute until fragrant. Stir in the tomato paste, beer, and BBQ sauce. Cook for a few minutes, then add the sausages back to the pan. Reduce the heat and simmer until the sauce is nice and thick, about 10 minutes.
Slice the bread open, put on sheet tray, and toast in the oven while the sausage is simmering. Remove the bread from the oven and fill with the sausages and peppers. Transfer to serving dishes and serve.
Cookies N’ Fruit Cobbler
- 2 bags (12 ounces each) frozen mixed berries, thawed
- 1 recipe apple pie filling (below)
- 1/3 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon
- 18 ounces prepared sugar cookie dough (like Eat Pastry)
- Vegan vanilla ice cream
Preheat oven to 350 degrees.
In a large bowl, mix berries, apple filling, sugar, and cinnamon. Transfer fruit mixture to an 8 by 8 by 2-inch baking dish. Crumble cookie dough over fruit, covering thickly and completely. Bake uncovered until cookie crust is golden and crisp, and juices bubble thickly, about 45 minutes. Serve warm with ice cream.
Apple Pie Filling
- 1/3 to 1/2 cup sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon salt
- 8 cups thinly sliced peeled tart apples (8 medium)
In large bowl, mix sugar, 1/4 cup flour, the cinnamon, nutmeg and 1/8 teaspoon salt. Stir in apples until well mixed.
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