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!
November 25, 2020 / Lyn Jones / 0 Comments
A delicious, filling, nutritious salad with smokey grilled eggplant and a creamy tahini dressing – it’s a good one! This salad is pretty easy to make, and if it’s a hot day it’s the perfect vegetarian thing to cook on the barbecue. Even if you’re not vegetarian and are having a barbecue throw the eggplant on while you’re resting your meat and you have an impressive vegetable laden salad to share as a side. I love grating zucchini into grain salads, it’s a great way to get some extra vegetables in and also adds moisture, so your grains won’t end up dry. Serves 6 as a side
Ingredients
1 eggplant
1 tsp salt
Olive oil for brushing eggplant
2 cups cooked quinoa
1 zucchini, finely grated
3 cups baby spinach
1/2 cup spring onion or red onion
3 Tbs mixed seeds (sesame, sunflower, pumpkin, flaxseed – whatever you have)
Juice and zest of 1 lemon
2 Tab Tahini
1/2 cup yoghurt
1 tsp honey
1 tsp chilli flakes
rosemary for oil brush
Slice eggplant into 5mm thick rounds. Salt and set aside. Squeeze the grated zucchini to remove the excess moisture – you can use muslin, a new chux cloth or just your hands.
Combine quinoa, spinach, zucchini, onion and seeds and toss.
Make dressing: Add tahini and yoghurt to a small bowl and stir well to combine. Add honey, lemon juice and zest and chilli flakes. Stir well and set aside.
Heat a grill plate or bbq, brush the eggplant slices lightly with olive oil on one side. Place oiled side down on the hot grill and cook for a few minutes or until grill marks have appeared. Brush the non grilled side with olive oil and flip. Continue cooking until eggplant is soft and tender.
Remove. You can serve it hot or cold.
To serve: Mix eggplant with prepared salad. drizzle over dressing. Serve extra dressing on side.
Tip: I use rosemary as my oil brush!