Fleetwood Macaroni Salad recipe post-can be vegan

[Guest guest]

Don't laugh at the name. Here's another great one from my Native Foods

Cookbook. I have more to post. I've been trying recipes from this book for a

few weeks, I'll post more later. I made this to go with dinner. Nope, there's

none left over for lunch tomorrow.

 

" Fleetwood Macroni Salad "

 

2 cups elbow macaroni, boil and drain

1 cup fresh or defrosted corn kernels

1/2 cup chopped celery

1/2 cup chopped carrot

1/2 cucumber peeled and chopped

1/2 cup red bell pepper chopped

1/4 cup chopped parsley (I used cilantro)

1/4 cup chopped chives or green onions

1/4 cup lemon juice

1 cup vegan mayo or mayo of your choice

1 1/2 tsp. salt

1/2 tsp. pepper

(I added some sliced black olives and cherry tomatoes to mine)

 

Toss all ingredients together, and put on some hits from the 70's.

 

Variation:

Add 2 tsp. curry powder. For an extra-spicy touch add an additional 1/4 tsp.

cayenne pepper.

Want to give it a nice bright sunshiny yellow, toss a dash of turmeric in too.

 

 

 

 

 

" No matter how difficult the past;

you can always begin again today. "

Source: Buddha's Little Instruction Book

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

[Guest guest]

you and those olives, just inseparable.

hugs,

Chanda

-

GeminiDragon

the group

Sunday, July 31, 2005 10:59 PM

" Fleetwood Macaroni Salad " recipe post-can be

vegan

 

 

Don't laugh at the name. Here's another great one from my Native Foods

Cookbook. I have more to post. I've been trying recipes from this book for a

few weeks, I'll post more later. I made this to go with dinner. Nope, there's

none left over for lunch tomorrow.

 

" Fleetwood Macroni Salad "

 

2 cups elbow macaroni, boil and drain

1 cup fresh or defrosted corn kernels

1/2 cup chopped celery

1/2 cup chopped carrot

1/2 cucumber peeled and chopped

1/2 cup red bell pepper chopped

1/4 cup chopped parsley (I used cilantro)

1/4 cup chopped chives or green onions

1/4 cup lemon juice

1 cup vegan mayo or mayo of your choice

1 1/2 tsp. salt

1/2 tsp. pepper

(I added some sliced black olives and cherry tomatoes to mine)

 

Toss all ingredients together, and put on some hits from the 70's.

 

Variation:

Add 2 tsp. curry powder. For an extra-spicy touch add an additional 1/4 tsp.

cayenne pepper.

Want to give it a nice bright sunshiny yellow, toss a dash of turmeric in too.

 

 

 

 

 

" No matter how difficult the past;

you can always begin again today. "

Source: Buddha's Little Instruction Book