I am a potato salad kind of girl. It is literally one of my favorite things. I love it as a side,
on bread, on a cracker, for any meal . . . and I love all types. I adapted this one from a recipe from my BFF’s mom, who was not vegan. Now, I enjoy it without the guilt, and it is a healthy pleasure. Eat it in a bowl on its own or as a side; it also makes great picnic food!
PREP + COOK TIME 30 MINUTES SERVES 4
11⁄2 pounds red-skinned potatoes
3⁄4 cup vegan mayo
2 tablespoons pickle juice 2 tablespoons chopped fresh dill
1 teaspoon salt
1⁄2 teaspoon freshly ground black pepper
1 celery rib, diced
2 tablespoons minced red onion
1⁄4 cup black olives sliced 1⁄4 cup diced dill pickles (sweet or dill, your choice)
Bring a large pot of water to a boil. Cut the potatoes into 1-inch cubes, keeping the skin on. Add them to the boiling water and boil for about 15 minutes, until they are tender (check with a knife). Drain well and rinse under cold water to stop the cooking.
Mix the vegan mayo, pickle juice, dill, salt, and pepper in a large bowl with a whisk. Add the celery, onion, olives, and pickles; toss well. Add the chilled potatoes, and stir again. If you want it creamier, add more vegan mayo.
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How to Fall in Love with Kale Salad. This is so tasty. You won’t believe that it’s as simple as it is. We use the dressing not just on this salad but also on greens, and as a stir-fry sauce. Kale is another super superfood. We use papayas and mac nuts because they are locally grown here in Kauai and they both have great nutrients, including healthy fat and antioxidants. You can use whatever is local to you.
1 bunch of kale de-stemmed and chopped (for softer texture massage kale until it softens)
1 papaya-cut and chopped in cubes (about 1 cup)
¼ cup chopped mac nuts
¼ cup mac nut dressing
Mac Nut Dressing
3 cups mac nuts
1 ½ cups rice vinegar
¾ cup maple syrup
½ cup tamari
¼ sesame oil
Place all the ingredients in a Vitamix or blender and blend on high until sauce is dreamy and creamy. In a bowl toss salad in dressing and then transfer to a platter and top with papaya and mac nuts. A mouthful of flavors!
Who doesn’t crave nachos? Crispy, crunchy, salty and creamy. Just because you are trying to eat healthier doesn’t mean you don’t get to enjoy your nachos, play around with toppings you love. Hot sauce optional.
5 cups of restaurant style tortilla chips
3/4 cup Daiya Cheese
3/4 cup cooked black beans
1 ripe avocado chopped
1 can sliced olives
3/4 cup tomatoes
½ red onion sliced
2 tablespoons fresh cilantro chopped
1 container vegan sour cream
1 pack of enchilada seasoning
Preheat oven to 400 degrees. Heat up your black beans in a small saucepan and season with a little sea salt. Next arrange your chips on a large serving platter and add toppings in desired order. I like black beans first, then Daiya, tomatoes, avocado, olives and red onion. Bake for 15 minutes. While it is baking, add ⅛ cup hot water to enchilada seasoning, mix with a fork and add to sour cream. Remove from oven and top with enchilada sauce, sour cream, and cilantro. Enjoy immediately.