June 26, 2021 / Lyn Jones / 0 Comments
The best Simple Vegan Potato Salad…classic potato salad made healthier, mayo-free (no worries on a picnic or BBQ) and extra creamy. The taste is similar to a traditional potato salad but better, with a creamy, buttery texture and herby, garlic flavour.
Ingredients
1.5kg Yukon gold potatoes, cubed
2 cloves garlic, peeled
kosher salt and black pepper
2 Tab cashew butter (or almond butter)
2 Tab tahini
1 Tab whole grain dijon mustard
2 tsp dijon mustard
1 tsp honey or maple
1/3 cup extra virgin olive oil
2 Tab apple cider vinegar
juice of 1/2 a lemon
1/4-1/2 tsp cayenne pepper
1/2 cup fresh basil, chopped
1/4 cup fresh dill, chopped
2 Tab fresh oregano, chopped (optional)
2 Tab chopped fresh chives
1. Place the potatoes, garlic cloves, and a tablespoon of salt in a large pot and fill with water. Bring to a boil over high heat and then reduce the to heat to medium, simmer 10-15 minutes or until the potatoes are just fork tender. Drain. Place the potatoes back in the hot pot. Remove the garlic cloves. Cover the pot and let the potatoes steam for another 20 minutes.
2. Meanwhile, make the dressing. Finely chop the garlic. Whisk together the cashew butter, tahini, both mustards, the honey, olive oil, vinegar, lemon juice, and chopped garlic. Add 2 tablespoons warm water and season with cayenne, salt, and pepper. If the dressing separates, add water to bring it back together.
3. Pour the dressing over the warm potatoes. Add the basil, dill, oregano, and chives. Toss well to combine. Taste and adjust salt and pepper to your liking. Serve warm or cover and place in the fridge. Can be served at room temp or cold. Store in the fridge for up to 3 days.
NOTE: the taste was spot on!
January 14, 2021 / Lyn Jones / 0 Comments
Serves: 4
Ingredients
Pomodoro Sauce
- 1 small brown onion, finely chopped
- 1 tbsp cold-pressed olive oil
- 1 sprig fresh oregano
- 1 garlic clove, crushed
- 1 dried bay leaf
- 750g ripe tomatoes, core removed, roughly chopped
- ½ cup fresh basil leaves, chopped
“Vegan” Tuna
- 140g sunflower seeds, soaked in water overnight
- 1 small shallot or red onion, minced
- 50g baby capers + 4 tbsp brine (try olive plant leaves instead)
- 1 tbsp lemon juice
- 1 tbsp cold-pressed olive oil
- 10ml apple cider vinegar
- 5g sheet of nori, chopped
- Salt + pepper
Serve with
- 400g quinoa spaghetti
- 120g silverbeet, shredded
- 1 tsp baby capers, fried
- ¼ cup fresh parsley, finely chopped
- 1 nori sheet, thinly sliced
Method
For the Pomodoro sauce
1. Heat olive oil in a large, deep saucepan over medium heat. Add onion. Cook, stirring, for 3 minutes or until onion has softened. Add garlic, oregano and bay leaf.
2. Cook, stirring, for 1 minute or until fragrant. Add tomatoes. Bring to the boil. Reduce heat to low. Simmer uncovered, stirring, for 40 minutes or until sauce has thickened. Add basil. Cook, stirring occasionally, for 5 minutes. Season with salt and pepper. Set aside while you make the “vegan” tuna.
For the quinoa pasta
1. Bring water to boil in a large pot over high heat. Add salt to pot, followed by dried pasta. Stir to combine and make sure none of the pasta is sticking to the bottom of the pot. Cooking time may vary due to size or brand. Approximately 12-13 minutes. Set aside for plating.
2. Wash the silverbeet well. Slice white stalks and green leaves coarsely into strips. Place into steamer for 5-10 minutes. Set aside.
3. Drain and rinse capers, then pat dry between paper towels. Heat oil in a fry pan over moderately high heat. Pour capers onto pan and fry for 30-45 seconds. Set aside for garnish.
For the “Vegan” Tuna
1. Add all ingredients to a food processor. Pulse a few times until you have reached a coarsely textured mixture. Taste and add more salt, lemon juice or vinegar if desired.
2. Pulse again to mix through additional seasonings then scoop the mixture into a bowl.
3. Add 2 ½ cups of your Pomodoro Sauce to the “vegan tuna” mix then using a wooden spoon mix together until thoroughly combined. Taste and season again accordingly.
Presentation
- Toss together silverbeet, quinoa spaghetti and “vegan tuna” mixture. Garnish with fried capers*, parsley and nori. * try fried shallots