Potato Salad

Potato Salad:

8-10 medium potatoes, peeled and cubed into 1 inch pieces
1 small onion, chopped
2 celery stalks, chopped
1/2 carrot, chopped
1/2 small green bell pepper, chopped
1/2 small red bell pepper, chopped
4 tablespoons regular mustard
3 tablespoons Dijon mustard
2 teaspoons celery seed
1/3 cup chopped dill pickle
1 to 1 1/2 cups Veganaise
2 Tablespoons Apple cider vinegar
salt and pepper to taste.

Boil potatoes until fork tender. Drain and place into large mixing bowl. Sprinkle the vinegar and a little salt on the potatoes and toss. Let them cool for about 15 minutes. After the potatoes have cooled for a while, add all other ingredients. Mix well and taste to adjust any seasonings. Add pepper and more salt if necessary, and chill for 1-2 hours or overnight. This is best made ahead of time, and even better after a couple of days! Enjoy!

Hush Puppies

Makes about 35.
6 cups vegetable oil
1 1/2 cups self-rising cornmeal
1/2 cup self-rising flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 small onion, chopped fine
1 cup unsweetened soymilk + 2 teaspoons malt or apple cider vinager (or really any vinager except balsamic!)
egg substitute for 1 egg. (I use Energy powdered egg replacer)

Add vinager to soymilk and set aside. Prepare oil for frying in skillet, and preheat it to 350 degrees. In a large bowl, combine flour, cornmeal, baking soda and salt. Add soymilk and onion, stirring well. Don't worry if there a few lumps. Add egg substitute at the last minute, stirring into batter. Drop the batter 1 spoonful at a time into the hot oil. Clean your spoon after each hush puppy is dropped by dipping into water. Fry until golden brown turning once during the process.

**** You can add a dash of garlic powder or Tony Chacheries seasoning for a little kick in this recipe.