A few secrets from a vegan at Seventh Generation on Summer picnics and BBQs:

For baking, applesauce replaces the egg beautifully. It adds fluff and moistness in cupcakes, cake recipes, and cookies. Just substitute 1/4 cup per egg called for in any recipe.

You can also try mashed bananas, which I use instead of egg in oatmeal and chocolate chip cookies. Mash the bananas then whisk them with a little lemon juice — it mimics the consistency of the egg and adds the binding quality that you need in cookies.

Summer salads are easy too — pasta salad with fresh snow peas and a good vinaigrette (I am personally addicted to Newman’s Own) makes a quick dish.

Pesto usually calls for Parmesan cheese, but pine nuts or cashews work just as well.

Potato salad can be transformed from a mushy white deli counter staple to a gourmet dish by adding chopped purple onion, seedy mustard, olive oil, fresh peas, and parsley.

Plus, there’s a recipe. Go check out the blog for the recipe >>

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Sections: Vegan Food
Topics: bbq, cooking, eating, Food, summer, Vegan