Lemony Garlic Potato Salad

Ingredients:

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

Directions:

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. 

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Eggless Salad

Ingredients:

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

Directions:

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.

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Cabbage Salad

Ingredients:

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
Black pepper

Directions:

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.

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