Delicious summer saladRead More
6 large yukon gold potatoes (about half of a 5 pound bag)
2 lemons, juiced
1/3 cup olive oil
1 1/2 tablespoons minced garlic
1 teaspoons salt
1 cup chopped parsley
Boil the unpeeled potatoes until a fork inserted into them does not meet resistance. While still hot, cut into pieces and place in a large bowl. Add all ingredients except the parsley and mix to combine. When the potatoes have cooled a bit, add the parsley and mix to combine.
2 stalks of celery, finely diced
1 bunch of scallions, thinly sliced
1 tablespoon finely chopped parsley
1 tablespoon finely chopped dill
1 14 ounce container organic extra firm tofu, lightly pressed (don't allow all of the water to drain--press for about 5 minutes)
2 tablespoons nutritional yeast
1 teaspoon lemon juice
1/2 teaspoon black salt
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon turmeric
1/3 cup vegan mayo
1 tablespoon yellow mustard
Salt and pepper
Crumble the tofu into a bowl and mash with a fork. Add all of the remaining ingredients. Mix the ingredients to combine. Season to taste with salt and pepper.
1 medium head of green cabbage, cored and cut into medium dice
½ cup finely chopped parsley
1 bunch scallions (10), diced (both white and green parts)
2 tablespoons fresh lemon juice
2 teaspoons minced garlic
1 teaspoon salt
2 tablespoons olive oil
Toss the cabbage, parsley and scallions in a large bowl. In a separate bowl, combine lemon juice, garlic and salt and mix to combine. Add olive oil and whisk. Season with pepper. Pour the dressing on the salad and mix to combine. Allow the salad to sit for 15 minutes so that the cabbage softens.
4 cups of cooked chickpeas
1/3 cup of dill pickle juice
2 tablespoons of vegan mayonnaise
3 tablespoons Dijon mustard
1/2 cup red onion, finely diced
1/2 cup celery, finely diced
1/2 cup dill pickles, finely diced or dill relish
2 tablespoons fresh or 1 tablespoon dried dill
1 Nori sheet ground in a coffee grinder (optional)
Salt & pepper
In a food processor, combine 1 cup chickpeas, dill pickle juice, mayo and mustard. Pulse until smooth. Pour this into a bowl. Put the remaining chickpeas in the food processor and pulse until the desired texture but keep it chunky. Pour the chickpeas into the same bowl with the other chickpea mixture. Add the onion, celery, dill pickles, dill and Nori if desired and mix to combine. Season with salt and pepper.
I serve this on top of cucumbers or crackers. The Nori will give this a "fishy" taste so this is more like tuna salad.
My recipe for Country Potato Salad was a winner in the Choose Wild Recipe Contest through Take Extinction Off Your Plate, a project of the Center for Biological Diversity.
1 medium size head of cauliflower
8 medium sized red potatoes
1 large crisp green apple
1 medium diced red onion
1 1/2 teaspoons kosher salt
1/4 cup extra virgin olive oil (love California Olive Ranch brand)
2 tablespoons apple cider vinegar (love unfiltered with the "mother")
1/4 cup fresh Italian parsley, finely chopped
Fill a large pot with water and bring to a boil. Place the red potatoes in the boiling water and cook until a fork goes in easily but the potatoes are not mushy. Drain the water and set the potatoes aside to cool.
Place a steamer basket in a large pot and fill with an inch of water. Break cauliflower into small florets and place in the steamer basket. Cover with a lid and place on medium heat. Steam the florets being careful not to overcook then set aside to cool.
Core apples and cut into bite sized pieces and add to a bowl. Trim radishes and quarter in wedges and add to bowl. Dice onion and add to bowl. Add cooked cauliflower to bowl. Peel skin from potatoes, dice into bite sized pieces and add to bowl.
Sprinkle salt over salad and toss. Mix the oil and vinegar and then drizzle over the salad and toss to mix in. Add chopped parsley and gently mix.
This recipe was selected as co-winner of the Choose Wild Recipe Contest through Take Extinction Off Your Plate a project of the Center for Biological Diversity.