Category Archives: savory

Bitchin’ Potato Salad

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Did I need to make another post about potato salad? Yes, I did because I changed up the dressing! I am now a HUGE fan of Bitchin Sauce. Primarily the Chipotle flavor, which I used here in this iteration of potato salad. I mean, this stuff is dangerous, in that I could eat the entire 8oz tub of sauce. (okay, that would probably be a terrible idea). This recipe is basically the same except for a few minor adjustments. Enjoy!

Salad:

  • 2 medium russet potatoes, washed, skin on
  • 1/2 cup red bell pepper, diced
  • 2-3 dill pickle spears, chopped
  • 2 stalks of celery, chopped

Dressing:

(you can eyeball this. I estimated measurements):

  • 1/4C of mayo (or, as I “measured” it, several squirts from the bottle)
  • 4TB Bitching Chipotle Sauce
  • 1 glug of canola oil

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 red pepper, pickles, and celery to the same bowl. Now, let’s make the dressing.

In a small bowl, add mayo, Bitchin’ Sauce and oil, mix with a fork or a tiny whisk. Throw in some crushed red pepper 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.

chipotle Bitchin' Sauce potato salad in glass bowl
Bitchin!

Potato Salad!

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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

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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

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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.

Black Bean, Edamame, Carrot and Corn Salad with Lime, Olive Oil and Mayo Dressing

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Elote was one of my favorite restaurants in Brooklyn. Several a Saturday afternoon was spent in the backyard, consuming too many margaritas with friends. I also love eating elote, except not in public because I make such a mess of myself. Ha. Anyway, I was going to make my usual black bean, edamame and carrot salad, but went a different way. I’m glad that I did. Klass is a chili powder, lime seasoning that you should be able to find in your local grocery store. If not, online.

  • 1 can black beans, rinsed
  • 1 package edamame, thawed
  • 1/2 C carrots, sliced
  • 1 ear of cooked corn, sliced off cob
  • 1/4 C olive oil
  • juice from 2 limes
  • 3-4TB mayo
  • Klass seasoning to taste

For the edamame, I usually thaw it in a bowl with a little water in the microwave for a minute, then drain it. Add to the black beans, carrots and corn. Whisk up the olive oil, mayo, lime juice and seasoning. I added the juice of two limes, you could add more to thin out the mayo as well.

black bean, edamame, corn salad!

black bean, edamame, corn salad!

Klass seasoning & lime

I have Klass!