Curried Roasted Potatoes w/Vegenaise recipe
INGREDIENTS
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This is the second of three posts about great food for summer get-togethers. The first is here.
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My oven doesn't get the kitchen as hot as cooking on the stovetop does, so I roast vegetables a lot during hot weather. Since veggies are super tasty this way, it's a win-win situation.
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I saw a homemade vegan mayonnaise recipe recently and thought potato salad would be a good opportunity to test it. From reading the comments on the original mayo recipe, I learned that light soy milk doesn't let this get thick, so when I mixed up som
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I'm linking this up with the Hearth 'n' Soul blog hop.
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Curried Roasted Potato Salad
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1-1/2 pounds potatoes
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1 tablespoon canola oil
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1/3 cup minced celery
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1/3 cup minced yellow onion or sweet onion
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1/3 cup canola oil
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1/4 cup soy milk or creamer, the thicker the better
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1 teaspoon curry powder
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1/4 to 1/2 teaspoon salt
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1/2 teaspoon rice vinegar
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