So if you haven't already noticed by now, I have been posting a lot of vegan/vegetarian friendly recipes. It’s because recently my husband and I decided that we wanted to cut meat back out of our diet; mainly beef, chicken, and pork. I wouldn't say that we are 100% vegan, but more so like 85-90% of our diet is, we still eat dairy and seafood (particularly salmon and shrimp once a month). This has been something we have thought about for a long time since breaking our vegan diet 2 years ago, and in all honesty I am so happy we have made the change.
In just the short 2 months of changing our diets, I have noticed such an improvement in my health which I will talk about in another blog post. Since I no longer eat the above mentioned meats, I still have family and friends who do, so yes I will still have recipes for my meat-lover subscribers. Now although this recipe is vegan friendly, I'm sure my meat-lovers will love it just the same! This is my take on the classic macaroni salad, but not as wet as sold in stores, which is a turn off to me.
Vegan Macaroni Salad
PREP TIME: 20 MINUTES | COOK TIME: 10 MINUTES | YIELDS: 6 SERVINGS
- 4 cups macaroni noodles (uncooked)
- 1-1/2 poblano peppers
- 2 Serrano peppers
- 3/4 cup red bell pepper
- 1/2 cup red onions
- 1/2 cup grated carrots
- 1/2 cup loosely packed cilantro
- 2 limes, juice
- 1 cup vegenaise mayo (or regular mayo)
- 2 tbsp dijon mustard
- 1/4 tsp or to taste cayenne pepper
- 2 tsp salt
- 1/2 tsp black pepper
- 3 tbsp sugar
- Preheat oven to broil.
- Place 1 Poblano and the Serrano peppers on baking sheet and broil until the skin starts to blister and turn black. Be sure to turn the peppers to roast all side.
- Once all sides are blistered and black, removed peppers and place in a Ziploc back. Seal close, and cover with a damp towel for 5 minutes. This will allow the peppers to sweat so that the skins will slide off.
- Meanwhile, cook you macaroni noodles as directed on the box.
- While the noodles are cooking in a large mixing bowl add mayo, lime juice, salt, black pepper, cayenne pepper, and sugar. Mix well.
- Then return back to your roasted peppers and carefully peel the skins off, slice in halves, and remove all seed. You can use you knife to scrape out the seeds or you can rinse the seeds.
- Chop roasted peppers and the other half of the raw Poblano pepper and add to mixing bowl with chopped red onions, red bell peppers, cilantro, and grated carrots.
- Mix well until all combined, then refrigerate.
- By this time the noodles should be done cooking. You want to make sure they are cooked all the way through. I boiled mine for 10 minutes.
- Drain noodles, place back in pot and stir, do not rinse! Rinsing the noodles will remove the starch which is needed for the sauce to stick.
- Stir pasta noodles for 5 minutes until pasta becomes sticky. This will help to cool the noodles off while activating the starch, thus making it sticky so the sauce can stick.
- Once the noodles are completely cooled, and them to the mixing bowl with sauce and stir until sauce is evenly dispersed on the noodles.
- Cover pasta tightly with saran wrap and refrigerate for 4 hour to overnight for best result.
- Before serving, to liven the pasta up, add 1 tbsp of mayo, a squeeze of a little lime juice, and some chopped fresh cilantro.