potato salad and jalapeno poppers

this was a very successful experiment. no one could tell it was vegan, which is what i was going for. it tasted just like my grandma's, too, which was always part of the 4th of July for me.

5-6 medium russet potatoes, boiled for 30 minutes and skinned, chopped into bite-sized pieces

aside, mixed
1/4 tsp turmeric
2 tbsp nutritional yeast
1 tbsp tapioca starch (or potato)
1/4 tsp salt
with
1 cup vegan mayo
2 tbsp soy milk
1 tbsp tahini
1/4 cup sweet pickle relish
3-4 chopped green onions

and combined with the potato pieces.

covered and let set in the fridge for a while. garnished with ground pepper.

yield: 1 gallon salad; nutrition: per 1 cup

Cals	Fat	Cholest	Sodium	Carbs	Sugars	Fiber	Protein
105	4g	0mg	137mg	14g	10g	1g	2g

i also made jalapeno poppers, which had a great flavor but were a little hot.

hollowed jalapenos, just caps cut off and deseeded, about 12
then mixed
1 container of tofutti better than cream cheese
1.5 oz of high protein tofu, crumbled completely into little grains (for texture)
1/4 tsp onion powder
1/4 tsp crushed garlic
2 green onions, chopped
and filled the peppers with the mixture.

i feel they would've been better breaded and fried than grilled, which is what we did. grilled is good, but you got a lot of pepper in a bite.

yield: 12 poppers; nutrition: per 1

Cals	Fat	Cholest	Sodium	Carbs	Sugars	Fiber	Protein
92	5g	0mg	1236mg	10g	2g	0g	1g