Sides

Vegan potato salad made with yukon potatoes and chopped vegetables in a creamy vegan mayonnaise. Perfect to make in advance for summer entertaining.

The past few weeks I’ve been watching the Star Wars movies.

“Which Star Wars movies?” you might be wondering.

Well, all of them.

It still amazes how I made it to the age of 32 without having seen any of them.

I mean, I even took film studies in high school, guys.

So when Darth Vader bellows, “Luke, I am your father,” my jaw just about dropped down to my pajama bottomed booty.

Basically, I was shook, and so was the ginger kombucha in the glass I gripped tightly between my hands.

I know I’m about 30 years late to jump on this worldwide pop-culture phenomenon, but the story has me hooked.

It really is an epic love story spanning across space and time, isn’t it?!

Kind of like the kind of love story I would write myself into with this Easy Vegan Potato Salad.

It’s so easy to throw together with boiled potatoes, fresh chopped vegetables, and a creamy vegan mayonnaise!

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Easy summer roasted vegetables baked with simple seasonings baked in a parchment roasting bag. Serve as a summer side to your main dish.

Where did summer go, friends?

Yesterday was a gorgeous 75 degree day and I was walking around the neighborhood with a friend.

It’s the same streets I’ve been walking since quarantine, but it’s amazing how they look a little wider and sunnier with someone by my side.

“It feels like fall,” I remarked to him, astonished.

Then I realized that we’re somehow halfway through August, and, well, Fall is upon us.

Crazy.

I proceeded to share my theory with him: One in which time froze when COVID hit in March this past Spring and therefore it can’t possibly be Summer, let alone almost Fall.

A sound argument to explain my mental space surrounding most of 2020– PAUSED.

“But then, how do you explain all of the 93°F+ days we’ve had recently?” he teased.

Yeah, well, that’s hard to explain away.

And even harder to explain or wish away the bounty of summer produce in my fridge.

So why don’t we celebrate what’s left of Summer 2020 and make Oven Roasted Summer Vegetables.

You bake them easily in one pan in the oven for a colorful and nutritious summer side!

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Roasted butternut squash salad with squash noodles, yellow onion, fresh sage, and dried cranberry. Perfect for a vegan and gluten-free holiday side dish!

A few years ago my parents served a warm butternut squash cranberry salad for the Thanksgiving Day spread.

One fateful forkful and I was in love and obviously I went back for seconds.

It was simple and elegant; equal parts sweet and savory.

After our plates were cleared I asked my mom about the recipe and she admitted that it was a Whole Foods pick up.

No shame in the catering game, friends.

Anyway, years later, (this year, to be exact!) I discovered the same squash dish at Whole Foods in the hot foods section.

I picked it up and checked out the simple ingredients: butternut squash, cranberries, onion, sage, and seasonings…etc.

Cart frozen in action, blocking the hot bar, I had an epiphany.

“Hey, I can make this. And I might be able to make it even better.”

Tis Butternut Squash Noodle Cranberry Salad is quick and easy with naturally sweetened dried cranberries, succulent squash, and savory sage.

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