Potato Salad!

What says Summer more than potato salad? I decided to try something different and cook the diced potatoes in a bowl with water in the microwave, which is now my new way of cooking them because it’s faster than the stovetop. I also don’t peel my potatoes because I like the skin. I was so happy that I had just enough mayo (whew!) in the fridge to make the dressing. This salad is not vegan but could be tweaked if you used Veganaise. This comes together semi quickly but the prep time is a bit longer because you have to let the potatoes cool completely (otherwise it soaks up all the dressing). So, cook the potatoes, and go about your business and let them cool. For the dressing, I didn’t write down actual measurements because that’s not how I cook. Add a little at a time until you arrive at the right taste for you. Right? Right. You can add more potatoes or eggs or pickles. I will leave that up to your discretion because hey, you’re an adult and can make these decisions. This recipe will serve 3-4 people. Or, one person over the course of several meals.

Salad:

  • 2 medium russet potatoes, washed, skin on
  • 2 hardboiled eggs, chopped
  • 2-3 dill pickle spears, chopped
  • 2 stalks of celery, chopped

Dressing (you can eyeball this. I estimated measurements):

  • 4TB of mayo (or, as I “measured” it, several squirts from the bottle)
  • 2TB yellow mustard
  • 1 glug of canola oil
  • dash of mustard powder
  • dash of chives
  • salt/pepper to taste

Directions:

Wash/scrub potatoes and dice them into bite size pieces, add to large, glass bowl and cover them with water. Cover the bowl with a piece of wax paper and cook in microwave for about 10 min. My microwave has a “potato” setting, so I used that and selected “2 potatoes” which was about 8 minutes. I added a couple extra minutes to that. You can figure out the done-ness of the potatoes by piercing with a knife.

Once cooked, drain potatoes in a colander and run under cold water for a brief moment. Let them cool. Once cooled, add the chopped egg, pickles, and celery to the same bowl. Now, let’s make the dressing.

In a small bowl, add mayo, mustard and oil, mix with a fork or a tiny whisk. Add mustard powder, dill and hey, if you have onion powder, add that too. Taste it to see if the measurements are okay, if not, adjust according to your tastes. Add dressing to the vegetables. Stir it up so everything is coated. Do you need more dressing? Well, make a little more! I don’t like “soupy” potato salad. I like everything just coated.

I was so happy I took the initiative and made this as part of my dinner this past week. Yay for leftovers! I had this salad with a veggie “chicken” patty, slices of tomatoes on a pretzel roll. And yes, I put yellow mustard on my chicken patty because yellow mustard beats that spicy brown crap any day. That’s the hill I choose to die on.

Enjoy!

potatoes and veg, pre-dressing

potato salad, complete!

Farro and Barley Salad with Spinach and Artichoke Hearts

You know when you have almost enough of a grain or a pasta to make a recipe? Well, I didn’t have enough farro, so, I used barely (not pearled barley like one would find in soups) because I figured, ‘why not?’ They actually have similar cooking times so it all worked out. Also, lately I’m a huge fan of frozen spinach. You know, the solid green block enclosed in plastic? I love spinach but can’t be bothered to wash all the dirt out of fresh spinach and one bunch is disappointing because it cooks down so much. For this recipe you could kick it up by using jarred artichoke hearts but I used canned. I also added some toasted pecans for crunch. This came together pretty quickly and I have leftovers. So, win-win!

  • 1 C farro-barely mixture
  • 1 veg bouillon cube
  • 1 pkg. frozen spinach, nuked
  • 1/2 C chopped toasted pecans
  • Almost a full can of artichoke hearts, chopped
  • A spot of canola oil (or, if you used jarred artichoke hearts, use that oil as it’s seasoned!)

Directions

Cook the farro-barley with the bouillon cube. (The good thing about cooking these grains is you add them together with the water at the same time–no waiting for the water to boil!).

Add the cooked spinach, chopped artichokes and a little bit of oil to a large bowl. Separate the spinach with a fork because it’s going to be in large clumps.

Add the cooked grains to the bowl, mix together and then add the toasted pecans. Adjust seasonings according to your taste. I also added a dash of basil and a little bit of salt and black pepper. I think this salad would also work with a dash of fresh lemon juice and either vegan or real feta cheese too. It can be served hot or cold.

This will serve 4 as a side dish, or even as a main. Enjoy!

Also, I realize that the salad looks like it’s a floating mass. It’s not, it was in a bowl and I failed to capture the edges of the bowl. I need to get better at photography!

Vegan Tofu Scramble

Waaay back in the day, I used to buy the boxed version of Tofu Scramble. It was basically just all the spices you would add to your tofu, which was cool for a (then) new vegetarian. I made tofu scramble often even though I also ate eggs. Now, I don’t buy eggs, I will eat them in some things but I’m really trying to move towards being vegan. Anyway, enough about me.

This is a super fast recipe. You can add whatever vegetables you’re feeling or what you have on hand. I like adding bell pepper and sometimes greens. I also like this scramble with either black beans or chickpeas too. For spices, you will need nutritional yeast, turmeric and if you choose, umami powder (I get mine from TJ’s) and, if you like it spicy, crushed red pepper flakes and possibly some Tajin.

  • 1 14oz pkg. extra firm tofu
  • diced red bell pepper
  • 1/2 C chickpeas
  • nutritional yeast
  • turmeric
  • umami powder (optional)
  • crushed red pepper flakes
  • 1-2 tsp canola oil
  • salt to taste

Directions:

Drain the tofu in a fine mesh strainer over a large glass bowl. You’re going to want to press all the water out of the tofu.

Once that’s done, break up the tofu a little bit with a fork. Don’t break it up too much though. Large pieces are encouraged. Add nutritional yeast and the rest of the spices. (You can eyeball this part and add however much you wish.) I also add a tiny bit of canola oil at this point so the spices will coat the pieces of tofu. Mix with fork until the tofu is well-coated.

Sauté the vegetables and chickpeas in whatever oil (or spray) you use, add tofu mixture and continue to cook for 5-7 min. This definitely makes enough for 2-3 people, or, multiple meals for one person.

Boom, breakfast is ready.

Fire Roasted Tomato Soup

fire roasted tomato soup

Mmmm, perfect tomato soup for a cold night.

fireroastedtomatosoup2

Add a dollop of pesto and some cheeeeeze!

My mom made this soup when I was recently home for a visit. It is perfect with some crusty bread and a glass of red wine. My version omitted the celery tops (because I rarely buy celery), but it is good with the celery and I used dried basil because I forgot to buy fresh basil (whoops!). The addition of sun-dried tomatoes gives the soup a nice depth. Anyway, I got to use my immersion blender which is one of my favorite kitchen tools ever.

Fire Roasted Tomato Soup

  • 1TB butter
  • 2 shallots, minced
  • 1 clove of garlic, minced
  • 3/4C finely chopped carrots
  • 1tsp sugar
  • 1TB dried basil or 10 large basil leaves, torn
  • 4 sun-dried tomato halves, packed in oil
  • 1 28oz can of fire roasted tomatoes
  • chopped celery tops
  • 1 14oz can of vegetable broth
  • salt and pepper
  • dollop of pesto (to add on top when served, if desired)

Melt butter in stock pot or Dutch oven over medium heat. Add shallots, garlic and carrots. Cook for 5 minutes, or, until soft. Add the sugar, basil, celery tops and salt and pepper, cook for 5 more minutes. Then add the canned tomatoes and sun-dried tomatoes and broth. Stir and let simmer for about an hour. Check on it occasionally and stir. Remove from heat and use an immersion hand blender to puree the soup (or, you can use a blender instead). Pour soup into bowls, dollop with pesto and a little bit of Pecorino or parmesan cheese. Enjoy!

Raw Brussels Sprouts and Chickpea Salad

brussels sprouts & chickpeas

Raw brussels sprouts and chickpea salad with lemony dressing.

I really like a nice, crisp salad and this brussels sprouts salad hits the spot. I think it would also be good with a few roasted pumpkin or sunflower seeds.

  • 1lb bag of brussels sprouts, washed and trimmed
  • 1 can of chickpeas, rinsed and drained
  • juice of one lemon
  • 2TB mayonaise
  • 2TB olive oil
  • 1tsp ground mustard powder
  • 1tsp agave nectar
  • Salt and pepper to taste

Slice brussels in half and then thinly slice so they’re almost shredded in texture. Add to large bowl along with the chickpeas and then drizzle a little bit of olive oil over that. Then, for the dressing, whisk together the oil, mayo, lemon juice, agave nectar and mustard powder. I actually guessed on the amounts, so, you may have to adjust. Use your best judgment. I trust you! The dressing should be on the thin side and quite lemon-y. Add the dressing to the salad and thoroughly mix until beans and veg are coated.

brussels sprouts & chickpea salad

A nice addition to dinner or a quick lunch.