Creamy Avocado Potato Salad

I made this dish to bring to a day-after-the-4th barbecue. (I also brought along some more hot sauce glazed tempeh, but just for me rather than to share since everyone else was going to be having meat.) This recipe is from Isa Chandra Moskowitz's newest book: Vegan Brunch. It's great to have an alternative to the typical mayo-saturated potato salad. The creaminess here comes from avocado instead, which gives it a gorgeous green hue.

I'm really excited to try out more recipes from this book. Breakfast can seem pretty vegan-unfriendly at times but this book proves otherwise.

Fourth of July Feast!

I went home to NJ last weekend and we ended up having a 4th feast although we hadn't originally planned on it. Here are the components of a very good meal:

-Hot Sauce Glazed Tempeh: Another great tempeh dish coming from Veganomicon. While the rest of my family had burgers and hot dogs, I marinated some tempeh and panfried it up. It got slightly crispy and had some bite from the hot sauce. It was perfect for the barbecue mood.

-Grilled zucchini and squashed: This side was made by my mom. I actually have never cooked on a grill. It's so simple yet so tasty with a little bit of herbed olive oil brushed on prior to grilling.

-Baked "fries," two ways: Crispy delicious fries can be created by baking! One need not ruin potatoes in a deep fryer. We made these by slicing thin potato wedges and tossing them in some olive oil in a large bowl. Some were then covered with a Cajun seasoning (pictured) and others with Herbes de Provence. They are then placed on baking sheets and put in the oven or about an hour.