Anyone who knows me knows I just make recipes. I make things that sound interesting or put a new spin on something we frequently make or challenge me; not things that are "diet" specific. I wasn't phased by the Vegan part of the title, I was merely intrigued by the spin on a classic.
Vegan Pickle Macaroni Salad
Source: Monkey & Me Kitchen Adventures
Level of Difficulty: Easy
Ingredients: Pantry & Fridge Staples
Let's start this review by being completely honest, I did not use all of the ingredients. I left out the almond butter and maple syrup. Hubby isn't a fan of sugar in savor dishes and I very often take it out. As for the almond butter, I just couldn't do it. I really can't tell you why having never tasted it I can't say it would be bad. I can only say that I couldn't do it. The idea was just not something I could get into my head.
Ok, so as for the rest of the ingredients, they were well paired and made for a really good salad. I did use regular yogurt, as plant-based yogurt wouldn't be an easy find in our small town. I also added two teaspoons of apple cider vinegar to brighten the flavors. The picked relish we buy doesn't have much juice, the apple cider vinegar was a great sub.
I would make this again. I would experiment with types of beans to punch up the color, maybe some kidney beans next time. I think I would also add some parsley or chives to add a punch of green. I really enjoy making recipes that are similar to a classic but put a new spin on it. The lack of mayo in this salad was refreshing.
Macaroni salads are such a summer staple when it comes to barbecues and backyard picnics. It the perfect potluck dish. It's even easy to toss together on a moment's notice because as a general rule all the ingredients are already in the house.