Y'all are just gonna have to trust me on this one, okay? So my dad always raves about this pineapple salad that he grew up on — pineapple rings, cheese, salad dressing (like Miracle Whip), and lettuce. Sounds weird, right?
My mom thought so too, until my dad had her try it years ago. Now they both love their pineapple salad. For some reason, my mom never made this dish when I was growing up though. It was only recently that I learned about Papa Crunk's penchant for pineapple. Even though I thought it sounded weird, I set out to veganize it. And you know what? It's freakin' tasty. Cooling, sweet 'n' savory, creamy, perfect for a hot summer day. Here's my vegan Pineapple Salad:
The cheese is my beloved Daiya, but any vegan cheddar would do. The white stuff is my homemade Tofu Mayo, which is way less fat than Vegenaise. Though I love the V-stuff, I'm too calorie-conscious to plop that much over a salad. But the homemade mayo works great for this recipe. I'm including it in the cookbook's salad section. I dare you to try it.
On the side, I noshed on my Dry Rub BBQ Seitan Ribs, also in the cookbook:
I've been tweaking this recipe for awhile, and it's almost there. In Memphis, barbecue people are all serious about the wet ribs (with BBQ sauce) vs. dry ribs (with a spice rub) debate. I wanted to create a dry rib version of vegan ribs since there are already quite a few recipes out there for the wet variety.
In Soap Nuts giveaway news, we have three winners who will receive samples of soap nuts for all their clothes washin' needs. And the winners are .... drumroll please ... Buddy, East Village Vegan, and Tanya! Yea!