Wednesday, July 24, 2013

Dilled Potato Salad with Cashew Mayo

There are a lot of different ways to make potato salad.  Recipes with a mayonnaise base, ranch dressing, or even oil and vinegar.  For me, potato salad always has to contain a lot of fresh dill.

I'd been craving potato salad lately and hadn't made any since last year.  I tried to come up with a new way to make a creamy vegan potato salad, that still had the flavors of a regular potato salad.  What follows is that result.  I have made it several times now and I am pleased.  

It is good the first day and even left over.  The black salt (kala namak) is optional, but it adds greatly to the dish giving that eggy aroma due to its sulphur content.  I found it in bulk at our local Market of Choice.  Indian and Asian stores are also rumored to have it.


1 lb Fingerling or new Potatoes - red or white
3/4 cup chopped Celery
1/2 cup Red Onion, minced
1/4 to 1/2 cup minced Dill Pickles
1/2 cup fresh Dill Weed, chopped small
1/2 cup raw Cashews
2 Tbsp Dijon or Spicy Mustard
4 Tbsp Lemon Juice
2-3 Tbsp Water
1 tsp minced Garlic
1/4 tsp Chili Powder
pinch or two of Black Salt
Fresh ground Black Pepper


1.  Boil potatoes until al dente and let cool.  I like to boil them in the morning then chop them and make the potato salad in the afternoon.

2.  When potatoes are cool cut to desired sized pieces depending if you like a chunky potato salad and place in a medium-large mixing bowl.  Stir in the celery, red onion, dill pickles and fresh dill.  Set aside.

3.  To make the cashew mayo, in a food processor combine the raw cashews, mustard, lemon juice, water, garlic, and chili powder.  Blend until smooth.  If it seems a little thick add another tablespoon of water and blend again.

4.  Pour cashew mayo over potato mixture and stir to combine.  Sprinkle with the black salt and a little ground pepper.  Stir again.  Do a taste test to see if you want a little more black salt.

Serve immediately or refrigerate.

- Bon Appetit

" What I say is that, if a man really likes potatoes, he must be a pretty decent sort of fellow." - A. A. Milne

Wednesday, July 10, 2013

Guilt-Free Vegan Broccoli Salad

I used to love traditional broccoli salad.  After going vegan almost two years ago, I was reluctant to use vegan mayo because of all the oil, so I just didn't make it.

For the last several weeks Troubadour was asking if I could put broccoli salad on our weekly menu.  It was starting to sound really good so I had to get creative and think of a way to make it a little healthier and still be vegan.  What I came up with is also gluten free and completely delicious.  If you are using bacon bits and are on a gluten free diet make sure to check the labels.

My inspiration came in the form of a three pack of Wholly Guacamole I purchased from Costco.  The one from our local Costco is accidentally vegan.  Between the smooth creamy texture of the guacamole and seeing different articles on how good avocados are for you, my mind wandered and I started thinking......what if made a salad loosely based on traditional broccoli salad, but with a twist.



1 Large ripe Avocado (make sure the avocado is really ripe)
2 Tbsp Lemon Juice
2 Tbsp pure Maple Syrup
2 Tbsp Apple Cider Vinegar
1 tsp Garlic, minced
1/2 Cup Unsweetened Soy Milk
3 large Broccoli crowns, chopped into florettes
1/2 Cup Red Onion, chopped fine (or green onion for a milder flavor)
1/2 Cup Carrots, sliced thin or shredded
1/4 to 1/2 Cup raw Sunflower Seeds
1/4 to 1/2 Cup Raisins or dried Cranberries
Vegan Bacon Bits
Salt and Pepper to taste


1.  For the dressing - In a food processor or Vitamix blend the avocado, lemon juice, maple syrup, vinegar, garlic and soy milk until smooth.  For an extra creamy texture feel free to add a spoon of vegan sour cream.  This will add fat and calories though.  Set aside dressing.

2.  In large bowl combine the broccoli florets, onion, carrots, sunflower seeds, raisins or cranberries, and carrots and stir.

3.  Add avocado dressing and stir to coat all the veggies.  Sprinkle with bacon bits and fresh ground black pepper and stir again. Sprinkle with salt if desired.

4.  Serve when ready.  If you are storing it please use an air tight container so the dressing does not brown.  This made two large bowls for us for dinner as well as a large lunch serving for the next day.  I put the leftovers in an airtight glass dish with plastic lid and the dressing did not brown overnight.  If it does brown, it will still taste fine.

**  Note the dressing is tangy.  If you are not a big fan of vinegar use one tablespoon and taste the dressing to see if you should add the other.  It does mellow overnight.  You can also use rice wine vinegar which is a little milder.

***  if you want something a little closer to traditional broccoli salad you can also put some vegan cheddar cheese shreds in the salad - Daiya would be good.  I did not because of the fat and calories but it would be nice with maybe a few sprinkled on top as a treat.

- Bon Appetit

" The greatest delight the fields and woods minister is the suggestion of an occult relation between man and the vegetable.  I am not alone and unacknowledged.  They nod to me and I to them." - Ralph Waldo Emerson