Vegan Potato Salad

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!

Cauliflower Steaks with Mushroom Sauce (Aldi)

June 21, 2021 / Lyn Jones / 0 Comments

Ingredients

  • 2 heads cauliflower
  • 30g butter
  • ⅓ cup olive oil
  • 1 large brown onion, finely chopped
  • 200g cup mushrooms, trimmed and quartered
  • 200g Swiss brown mushrooms, trimmed and quartered
  • 2 Tab plain flour
  • 1½ cups stock
  • ⅔ cup thickened cream
  • 1 tsp dijon mustard
  • 2 Tabs flat-leaf parsley, chopped
  • salt and pepper, to season

    Preheat the oven to 200°C (or 180°C fan forced). Turn the cauliflower upside down with the stalk facing up. Carefully cut through the stalk at one end, then slice 2 large steaks out of the cauliflower head – about 2cm thick. Slice any larger florets into steaks.

  • In 2 batches, heat 1 tablespoon of oil in a large frypan over medium-high heat. Season the steaks with salt and pepper on both sides. Cook the steaks for 5 minutes, turning, until golden. Transfer to a large tray, lined with baking paper with any remaining florets. Roast the steaks in the oven for 10-12 minutes or until golden and cooked through.
  • Meanwhile, heat the butter and remaining oil together in a large frying pan over medium heat. Add onion. Cook, stirring occasionally, for 5 minutes, or until soft.
  • Add mushrooms. Cook, stirring occasionally for 5 minutes, or until softened. Sprinkle over flour. Cook, stirring for 1 minute.
  • Add stock, stirring constantly. Bring to boil. Simmer, uncovered over a medium-low heat, for 5 minutes. Stir in cream and mustard.
  • Simmer, stirring occasionally, for a further 8-10 minutes, or until thickened slightly. Stir in parsley. Season.
  • Serve the cauliflower with the mushroom sauce.
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