Beefless Wellington and KFC (Kentucky Fried Cauliflower) Re-create a restaurant meal #veganmofo day six #vgnmf15

Wow, here we are at day six already, time is flying by as usual. There should be a term “mofo time” kind of like tropical island time, but the opposite. In mofo land, time speeds up and flies by before you know it.

Beefless Wellington

Anyway back to mofo day six and our prompt “Re-create a restaurant meal”. I have two restaurant meal recipes for you. The first is Beefless Wellington. You see this at high end restaurants and I wanted to try and replicate the concept of roast beef smothered in a mushroom garlic pesto then wrapped in puff pastry and baked to perfection.

KFC (Kentucky Fried Cauliflower)

The second is a take on KFC, but this time it is Kentucky Fried Cauliflower. Now, there could be a debate on whether KFC is a restaurant, but I am not going there. Last summer I did a post on this and explained how I live one block “down wind” of a local KFC and the aroma that greets me almost on a daily basis has me drooling in my driveway. So for this post, I will link back to that post for the commentary regarding KFC and here for a recipe to satisfy your “finger licking good” cravings.

Enjoy,

 

 

Beefless Wellington

Beefless Wellington

Serves 4

• 1 beefless roast
• 2 Tblspns Dijon mustard
• 2 Tblspns olive oil
• 1/2 lb mushrooms cleaned and sliced
• 4 Tblspns dry red wine
• 3  cloves garlic crushed
• 1/2 tspn thyme
• 6 – 8 slices vegan chicken or turkey
• 1 packet vegan puff pastry
• 2 Tblspns non dairy milk

Beefless Roast

• 1 cup Vital Wheat Gluten
• 4 Tblspns chickpea flour
• 4 Tblspns nutritional yeast
• 2 tspns onion power
• 2 tspns garlic powder
• 1 Tblspn vegan worsteshire sauce
• 1/4 tspn ground pepper
• 1   cup water
• 1 Tblspn olive oil
• 1 Tblspn tamari
• 1 tspn browning liquid (optional)
• 8 cups vegetable broth for simmering

Combine all liquid ingredients. In separate bowl, combine all dry ingredients. Add liquid ingredients to dry and mix well. If necessary add a little more chickpea flour to make a dough like ball. Knead for 5 mins to develop gluten.  Form into a loaf. Wrap in cheesecloth loosely and tie the ends.

Bring vegetable broth to a boil, lower dough in and bring back to a slow simmer. Cover and simmer (do not boil) for  on hour turning occasionally. Allow to cool in broth. When cool, remove from broth and put in a Ziploc bag with 1/4 cup of broth and refrigerate overnight,

Brush roast with mustard on all sides.  Preheat oven to 400 F,

Place mushrooms, garlic and thyme in food processor and process into a pesto. Add to frying pan with olive oil. Sauté for 10 mins until mushrooms have released their moisture and most of it has cooked down. Cool.

Lay out piece of plastic wrap on counter. Place turkey/chicken slices on top overlapping to make a square that is slightly wider than your roast and long enough to wrap completely around.

Spread mushroom pesto on top of turkey slices. Place roast in the middle and wrap with turkey slices using the plastic wrap to help you roll it up. Tuck in ends as you go. Wrap tightly in plastic wrap and refrigerate for 20 mins.

Lay pastry down on lightly floured surface and roll out to a rectangle slightly larger than the previous turkey square.

Place roast in middle of pastry and roll up inside pastry, securing the ends and making sure the roast is completed encased.

Place seam side down on a  baking tray. lightly score the top with slits to allow steam to escape. Brush with milk, bake in oven 25 – 25 mins until golden.

Beefless Wellington

Let sit 10 mins before slicing and serving with your favourite gravy.

Beefless Wellington

Strawberry Champagne Pearl Soup with Palmiers #veganMoFo

Strawberry Champagne Pearl Soup with Palmiers

The last day of MoFo and it is time to celebrate. Another month of blogging comes to an end. I will miss my morning fix of radomofo, browsing the blogs and seeing all the great recipes, ideas, pictures and funny stories.

While I will miss MoFo, I will also enjoy a short break. Just enough time to recharge the batteries and get the creative juices flowing again.

In the meantime, I have finished my month of “Soup and Bread” with a dessert.

This soup is nice and cold. It is not overly sweet, but the addition of the Palmiers will add in the sweetness. Confession time: the recipe uses Tapioca Pearls, however, I could not find any at my store today and had run out of time to look further, so I substituted them for Orzo pasta. I think the Tapioca would have given the soup a nicer, creamier taste. I also added a dollop of cashew creme and a few fresh Lemon Verbena leaves for garnish.

Enjoy,

Strawberry Champagne Pearl Soup with Palmiers

Strawberry Champagne Pearl Soup

Serves 8

• 4 cups water
• 1/4 cup tapioca pearls
  9 cups strawberries (frozen can be used)
  1 cup sugar
  1 lemon, juiced
  1/2 cup Champagne or sparkling white wine
  6 mint leaves, plus more, for garnish or lemon vegans leaves
  1 cup cashew creme (soak 1 cup cashews in water overnight, drain, blend with equal amount of cold water in blender until creamy and smooth)

In a saucepan, bring water, tapioca, strawberries, sugar, lemon juice, and Champagne to a boil. Let simmer for 10 minutes, then add mint leaves. Let cool to room temperature.

Blend together with an immersion blender or in a standing blender, then strain through a sieve. Chill in the refrigerator, covered, for 3 hours.

Serve soup in glasses with a dollop of cashew creme and garnish with mint or lemon verbena leaves.

 

Strawberry Champagne Pearl Soup with Palmiers

Vegan Palmiers

Serves 8

• 1 cup  sugar
  1 pinch salt
  1 sheet Pepperidge Farm puff pastry (double-check, but I found this brand to be vegan), defrosted but still very cold.

Preheat the oven to 450 degrees. Combine the sugar and salt. Pour 1/2 cup of the mixture onto a pastry board or other flat surface covered with parchment paper and spread it around. Unfold the sheet of puff pastry onto the parchment and pour the other half cup of the sugar mixture on top, and spread it evenly to cover the puff pastry.Cover with a second sheet of parchment paper and using a rolling-pin, roll the pastry until it’s a 12” square and sugar is pressed in all around. Remove the top sheet of parchment paper. Fold the sides of the pastry square toward the center so they go halfway to the middle point. Then fold one half over the other, like closing a book. You should have 6 layers. Slice the pastry “book” into 8 slices and place them cut-side up on parchment-lined baking sheets leaving plenty of space between each one.

Bake the cookies for 6 minutes or until caramalized and brown on the bottom. Then turn and bake for another 3-5 minutes until caramalized on the other side. Transfer to rack to cool.

Strawberry Champagne Pearl Soup with Palmiers

Nutrition Facts

Serving Size 267 g

Amount Per Serving

Calories 362 Calories from Fat 76

% Daily Value*

Total Fat 8.5g 13%

Saturated Fat 1.6g  8%

Cholesterol 0mg 0%

Sodium 24mg 1%

Potassium 355mg 10%

Total Carbohydrates 71.7g 24%

Dietary Fiber 4.0g 16%

Sugars 59.0g

Protein 3.8g

Vitamin A 0% • Vitamin C 165% Calcium 4% • Iron 10%

Nutrition Grade B

* Based on a 2000 calorie diet

Nutritional Analysis

Good points

• Low in saturated fat
• No cholesterol
• Very low in sodium
• Very high in vitamin C

Bad points

• Very high in sugar

Strawberry Champagne Pearl Soup with Palmiers

Salad Jars #vegan #saladinajar

Salad Jar’s

I love salad in the summertime. I take one to work with me every day for lunch. Sometimes I make it in the morning and other times I just take all the ingredients with me to work and construct the salad in the kitchen there.

Recently I was at a Chapters bookstore and I saw the front cover of a book dedicated to making all kinds of different salad’s in large mason jars. What a great idea.

Here I put my dressing in the bottom and then added chickpeas, and then layered the other salad ingredients until finally I added the lettuce, spinach, arugula mix at the very top. This way the lettuce does not get the dressing on it until you are ready to eat and does not get all soft and wilted.

I also cheated, slightly, by using whole cherry tomato’s. Not only do they look incredibly pretty in the jar, but because they are whole and not cut, the tomato’s also dont get soft.

You can use your imagination for the ingredients, I am thinking of adding mushrooms, snow peas, corn, dried fruits, nuts…….there really is no limit to what you could add (other than avocado or perhaps banana or any other item that will brown upon cutting). Just keep in mind that the idea is to keep the dry ingredients at the top and the wet at the bottom.

Salad Jar’s

I made three jars to see how well they keep and am happy to advise that on day two, everything is just as fresh and delicious as day one. How nice to open my fridge in the morning and just grab a jar and head to work. And they look really pretty sitting on the shelf.

Enjoy,

Salad Jar’s

Salad Jar’s with Dijon and Olive Oil Dressing

Makes 3 jars

Dressing

• 2 Tblspn’s olive oil
• 1 Tblspn balsamic vinegar
• 1 Tblspn dijon mustard
• 4 Tblspns water

Salad Ingredients

• 1 can chickpeas rinsed
• 1 1/2 red peppers diced
• 1 English cucumber diced
• 1/2 Head Fennel chopped finely
• 1 pint cherry tomato’s
• 6 cups salad greens
• 3 large mason jars

 

To make dressing, combine all ingredients in a bowl and whisk until completely combined and emulsified.

Divide the dressing between the three large mason jars.

Divide the salad ingredients between the three jars layering:

chickpeas then red peppers, then cucumbers, then fennel, then cherry tomato’s then salad greens.

Store upright in fridge until ready for use.

When ready to serve, shake briefly then empty out onto plate. You may need to help the salad greens out.

Salad Jar’s

Nutrition Facts

Serving Size 579 g

Amount Per Serving

Calories 562 Calories from Fat 144

% Daily Value*

Total Fat 16.0g 25%

Saturated Fat 2.0g 10%

Trans Fat 0.0g

Cholesterol 0mg 0%

Sodium 190mg 8%

Potassium 1364mg 39%

Total Carbohydrates 85.0g 28%

Dietary Fiber 26.1g 104%

Sugars 14.7g

Protein 27.4g

Vitamin A 96% • Vitamin C 103% Calcium 23% • Iron 51%

Nutrition Grade A

* Based on a 2000 calorie diet

Nutritional Analysis

Good points

• Low in saturated fat
• No cholesterol
• Low in sodium
• High in dietary fiber
• High in manganese
• High in vitamin A
• High in vitamin C

Salad Jar’s

 

 

Corn Tortilla Nacho’s with Cramy Golden Cheez Sauce #vegan #nachos #cheez sauce

Corn Tortilla Nacho’s with Creamy Golden Cheez Sauce

Time sure goes by fast, I cannot believe this blog is already one year old. Yes, the very first posting was May 30,2013. So here we go with the first post of the second year. Thank you to everyone who is reading and following. I love hearing your comments. 🙂

This dish says “Summer” to me. Nacho’s are great at an outdoor bbq, or sitting on the deck with a nice cold beer or glass of wine. The wonderful colours of the golden cheez sauce, the bright vivid green of the jalapeno and the cherry red of the tomato’s are fresh and vibrant.

I used my Dehydrated Corn Chip recipe and topped them with tons of thinly sliced jalapeno pepper, halved cherry tomato’s and chunks of fresh creamy avocado. Then I poured the creamy cheez over the top. A couple of sprigs of parsley and this delicious dish was done. You know the recipe is good when you use your fingers to wipe up the last tiny bits of sauce off the plate….yum.

Enjoy,

 

 

 

Corn Tortilla Nacho’s with Creamy Golden Cheez Sauce

 

Corn Tortilla Nacho’s with Creamy Golden Cheez Sauce

Serves 6

Cheez Sauce

• 2 cups plain unsweetened soy milk
• 5 Tblspns corn starch or tapioca flour
• 1/4 cup light tasting vegetable oil
• 1/2 cup nutritional yeast
• 1 Tblspn white miso paste
• 2 tspn tomato paste
• 1 tspn apple cider vinegar
• 1 tspn dry mustard powder
• 1/2 tspn sea salt
• 1/2 tspn onion or garlic powder

Mix all ingredients in a blender or food processor until smooth and totally combined.

Pour into a saucepan and cook over medium heat, stirring constantly until  the mixture begins to bubble and thicken. Continue to cook and stir until mixture is thick and glossy.  Removed from heat. To use as a pourable sauce, keep warm. The sauce will thicken more when cold. If necessary you can add additional soy milk while cooking to give you the texture you want.

• Corn chips
• cherry tomato’s
• jalapeno pepper
• avocado
• parsley

Place corn chips on a plate.

Top with sliced jalapeno peppers, cherry tomato’s and avocado. Pour cheez sauce over top and sprinkle with parsley

Corn Tortilla Nacho’s with Creamy Golden Cheez Sauce

Nutrition Facts

Serving Size 334 g

Amount Per Serving

Calories 534 Calories from Fat 291

% Daily Value*

Total Fat 32.3g 50%

Saturated Fat 4.8g 24%

Trans Fat 0.0g

Cholesterol 0mg 0%

Sodium 305mg 13%

Potassium 1147mg 33%

Total Carbohydrates 46.8g 16%

Dietary Fiber 15.4g 62%

Sugars 7.3g

Protein 18.8g

Vitamin A 5% • Vitamin C 206% Calcium 15% • Iron 38%

Nutrition Grade A

* Based on a 2000 calorie diet

Nutritional Analysis

Good points

• No cholesterol
• High in dietary fiber
• High in riboflavin
• Very high in vitamin B6
• Very high in vitamin C

 

Corn Tortilla Nacho’s with Creamy Golden Cheez Sauce

Lettuce Wrapped Burger #vegan #soyfree

Lettuce Wrapped Burgers

Lettuce Wrapped Burgers

What wonderful weather we are (finally) having. Two warm sunny weekends in a row…….now you know what that means…..yes, the bbq has been fired up and put to very good use.

I have currently been discovering some wonderful recipes from “The Gentle Chef”. Chef Skye Michael has three cookbooks available. I have the first two and have found some wonderful goodies. He uses Vital Wheat Gluten for a lot of his “meatless” dishes. I am one of the fortunate people who do not have any issues consuming gluten. Having said that, I believe it is always a case of moderation. I love his burger recipe (below) for a treat when I am craving a juicy, chewy, “meaty” burger. I have not found any commercially prepared vegan burgers that satisfy all my cravings. These burgers are truly amazing. The recipe is also available on The Gentle Chef website. This is a great website to visit with tons of amazing recipes.

At first glance this recipe appears to be complicated, however it is really quite easy. Chef Skye give lots of clear instructions, which is what makes it look like more work than it is. The end result is definitely worth it. I am now making these in double batches and freezing them.

I decided to use lettuce instead of bread for these burgers (again the moderation thing…..the burgers have gluten, so don’t need to overload by adding in bread as well). This way I could also eat two and not feel guilty…..:)

I topped my burgers with sliced avocado, tomato and some delicious mustard brought back from Germany for me by a very good friend.

These were pure summer fun to eat.

Enjoy,

 

Lettuce Wrapped Burgers

Lettuce Wrapped Burgers

Makes 6

• For the dry ingredients you will need:
  • 1 cup vital wheat gluten
  • 2 T garbanzo bean flour or soy flour
  • ½ tsp smoked paprika
  • ¼ to ½ tsp coarse ground black pepper
  • ⅛ tsp ground rosemary
• For the liquid ingredients you will need:
  • ¾ cup water
  • ¼ cup fresh shredded onion, including liquid (see the technique below for instructions)
  • 2 T tamari, soy sauce or Bragg Liquid Aminos™
  • 1 T vegan Worcestershire Sauce
  • 1 T olive oil
  • 1 tsp liquid smoke
  • ½ tsp browning liquid

Toppings:

• 1 avocado sliced
• 1 tomato sliced
• Romain lettuce leaves
• mustard

For burgers with a uniform appearance, you will need a 3 and ½-inch ring mold. The burgers can also be shaped free-form if desired.

Technique:
Place a stainless steel wire rack on a baking sheet and line the rack with parchment paper. This will provide a layer of air between the rack and the baking sheet which will prevent the bottom of the burgers from over-browning.

Preheat the oven to 350°F.

Stir together the dry ingredients in a large mixing bowl.

To shred the onion, cut the top and bottom from a large onion and peel away the outer layer. Shred the onion from the top or bottom end (which helps keep the rings from separating), using the largest holes on a box grater. Shred enough pulp to fill ¼ cup, including as much of the onion liquid as possible. Add the wet pulp to the other liquid ingredients in a separate bowl or measuring cup and stir.

Pour the liquid ingredients into the dry ingredients in the mixing bowl and stir just until the ingredients are combined. Do not overwork the dough as the dough will become elastic and the burgers will be difficult to shape. The dough will be soft, wet and at saturation; this is necessary for producing the proper texture.

Divide the dough in the bowl into roughly 6 equal portions (divide the dough in half and each half into thirds).

Pick up a piece of dough and form it into a ball in your hands. Lay the ring mold on a work surface and press the ball of dough to fill the ring. If you don’t have a mold, simply press and shape the burgers free-form with your fingers.

Place the burgers onto the parchment paper and cover the baking sheet with foil. Crimp the edges to seal the foil around the baking sheet and place on the middle rack of the oven. Bake for 45 minutes.

Lettuce Wrapped Burgers

Remove the baking sheet and let the burgers cool with the foil cover in place. When sufficiently cool, remove the foil and transfer and stack the burgers on the foil. Fold to create a package and refrigerate for a minimum of 8 hours, or for up to 10 days, before grilling. Chilling will firm and enhance the burger texture. The burgers can also be wrapped in the foil between layers of wax paper or parchment paper and frozen for up to 3 months; just be sure to thaw the completely before grilling.

To grill the burgers on the stove, oil a non-stick skillet or grill pan and place over medium heat. Brush the burgers with liquid smoke or your favorite sauce, if desired, and pan-sear them until nicely browned. For outdoor grilling, brush the burgers with cooking oil and then liquid smoke or your favorite sauce, if desired. Grill over hot embers or a medium gas flame until grill marks appear. Avoid overcooking. Serve with your favorite condiments.

Lettuce Wrapped Burgers

Nutrition Facts

Serving Size 133 g 1 burger

Amount Per Serving

Calories 268 Calories from Fat 87

% Daily Value*

Total Fat 9.7g 15%

Saturated Fat 1.7g 9%

Trans Fat 0.0g

Cholesterol 0mg 0%

Sodium 379mg 16%

Potassium 213mg 6%

Total Carbohydrates 13.5g 4%

Dietary Fiber 2.8g 11%

Sugars 1.3g

Protein 33.5g

Vitamin A 5% • Vitamin C 9% Calcium 1% • Iron 3%

Nutrition Grade C+

* Based on a 2000 calorie diet

Nutritional Analysis

Good points

• No cholesterol
• Low in sugar
• Very high in vitamin B6

 

Bean Sensation Salad. Vegan Mofo Recipe # 5

Summertime Bean Salad

With summer quickly slipping away, I want to at least try to pretend the end is not near. What better way than a classic bean salad.

Note the large sun  hat in the picture, truth be told, we have not had any real need for a sun hat here for a while, and the forecast is not looking much better, but, I can dream.

We recetnly attended a pot luck and I tood this salad along. That way, I knew for sure, I would have something filling and delicious to eat that was vegan.

The mixture of four different kinds of beans, gives this salad tons of protein and fiber. Adding in the red peppers, onions and fresh herbs takes this from great to sensational.

Enjoy,

Summertime Bean Salad

Bean Sensation Salad

Serves  12

Dressing:

• 2/3 cup balsamic vinegar
• 1/3 cup olive oil
• 3 cloves garlic minced
• 2 tspn fresh basil, finely chopped
• 2 tspn fresh tarragon, finely chopped
• Salt and pepper to taste

Salad:

• 2 cups red kidney beans
• 2 cups white beans
• 2 cups black beans
• 2 cups chickpeas
• 1 red pepper finely diced
• 1 spanish onion sliced, lengthways

Dressing:

Add all ingredients to a bowl and whisk together

Salad:

Put all salad ingredients into a large bowl.  Add dressing and mix well.

Summertime Bean Salad

Nutrition Facts

Serving Size 168 g

Amount Per Serving

Calories 503 Calories from Fat 78

% Daily Value*

Total Fat 8.7g 13%

Saturated Fat 1.2g 6%

Trans Fat 0.0g

Cholesterol 0mg 0%

Sodium 20mg 1%

Total Carbohydrates 80.6g 27%

Dietary Fiber 20.7g 83%

Sugars 6.2g

Protein 28.3g

Vitamin A   1% • Vitamin C 7% Calcium 18% • Iron 52%

Nutrition Grade A

* Based on a 2000 calorie diet

Nutritional Analysis

Good points

• Low in saturated fat
• No cholesterol
• Very low in sodium
• High in dietary fiber
• High in iron
• High in manganese
• High in potassium
• High in thiamin
• Very high in vitamin B6

A long weekend needs a great Beets Beef Burger

Beets Beef Burger

Another long weekend is looming, the countdown has begun. With summer in its final swing, I am trying desperately to fit in as many BBQ days as possible.

With a nice supply of fresh beets, from our farm CSA share, these burgers are absolutely delicious. (I actually made a double batch and turned one half into a “meatloaf”, I will post that recipe soon). While these burgers do not taste like beef, they have their own wonderful flavour and texture. Very filling and perfect for a late summer bbq supper.

Speaking of our farm CSA, I will have to start taking help with me soon to carry home all the veggies.

CSA week nine

Enjoy,

Beets Beef Burgers

Serves 4

• 1 cup shredded beets
• 1 1/4 cups brown rice cooked, cooled
• 1 cup cooked green lentils, cooled, drained well
• 1/2 tspn salt
• fresh black pepper
• 1 tspn thyme
• 1 tspn dry mustard
• 3 tblspns onion chopped finely
• 2 cloves garlic, minced
• 2 tblspns smooth almond butter
• 1/2 cup very fine breadcrumbs
• 1 tblspn olive oil for cooking burgers

Peel beets and shred. I use the shredder on my food processor. Place in large bowl. Add the S blade to the food processor. Return beets, add the brown rice, and lentils and process until mixture is finely minced.

Beets Beef Burgers Prep

Transfer beet mix to a large bowl and add remaining ingredients except olive oil and mix thoroughly. Make sure everything is totally combined.

Place the mixture in the fridge for 30 mins or overnight to chill.

Heat 1 tblspn olive oil in pan to moderate.  Take 1/2 to 3/4 cup of beet mixture and form into burger patties.

Place in pan one or two at a time and cook for approx 5 mins each side. Allow to brown.

Serve on bread of choice with all the usual burger suspects, tomato sauce, mustard, pickles, tomato, lettuce.

These burgers can be frozen after cooking and then grilled on the BBQ from either frozen or thawed. Great to keep on hand.

Beets Beef Burger

Nutrition Facts Burger only

Serving Size 187 g one burger only

Amount Per Serving

Calories 434 Calories from Fat 98

% Daily Value*

Total Fat 10.9g 17%

Saturated Fat 1.5g 7%

Cholesterol 0mg 0%

Sodium 543mg 23%

Total Carbohydrates 71.9g 24%

Dietary Fiber 8.1g 32%

Sugars 5.5g

Protein 13.5g

Vitamin A   1% • Vitamin C 6% Calcium 9% • Iron 25%

Nutrition Grade A-

* Based on a 2000 calorie diet

Nutritional Analysis

Good points

• Low in saturated fat
• No cholesterol
• Very high in manganese
• High in vitamin B6

KFC plus potato salad plus coleslaw = delicious summer meal…….and yes, it is vegan

KFC (Kentucky Fried nonChicken) Dinner

I love where I live. Close to everything. The lake is literally a block away and the grocery store is a nice 15 min walk. I can even walk to work if I want in just under 35 mins. The one drawback is that there are also a number of very popular fast food restaurants within a block or two of my home. While I very rarely go to any of them,(unless I have one or more of my granddaughters visiting) the smell of one in particular, is almost impossible to resist.

Does anything smell any better than KFC? While I don’t indulge in the food, I do savour the aroma that often hits me when I venture out in my garden around supper time.

This week, when I picked up my CSA share, one of the new additions was a red cabbage.

CSA Week Five

First thought was, mmm, coleslaw. Then I saw the green onions and garlic scapes, second thought mmm, potato salad. By then I was pulling into my driveway and when I opened the car door, I was hit by that wave of 12 herbs and spices……hmmm third thought, why dont I make some KFC to go with that coleslaw and potato salad. And so, we have; KFC (Kentucky Fried nonChicken) dinner complete with potato salad and coleslaw

Today, I am posting the Creamy Dreamy Potato Salad and the Tangy Coleslaw recipes. Tomorrow I will post the KFC nonChicken recipe (I have had a brilliant thought for a slight variation on my original recipe, so stay posted)

Enjoy,

Creamy Dreamy Potato Salad

Serves 4

Creamy Dreamy Potato Salad

• 3 large potato’s peeled and diced into 1  inch cubes
  1 avocado
  1 lime juiced
  1/2 tspn salt
  1/2 tspn cayenne pepper
  1 tspn dry mustard
  1/2 tspn celery salt
  1 small tomato roughly chopped
  1/4 cup water
  1 garlic scape (or one garlic clove) finely minced
  1/3 cup red onion finely diced

Boil potato’s in water until just cooked (do not over cook. Potato’s should have a firm texture). Drain and rinse in cold water until completely cool. Set aside.
Add avocado, lime juice, salt, cayenne pepper, mustard, celery salt and tomato to blender. Blend until smooth, adding water a little at a time if needed and scraping down sides.
Gently fold avocado mixture and garlic and onion into potato’s. Chill and serve.

Tangy Coleslaw

Serves 4

Tangy Coleslaw

• 2 cups finely shredded red cabbage
• 2 cups finely shredded green cabbage
• 1 cup finely shredded kohlrabi (optional, I had one in the fridge that need to be used up)
• 1 cup grated carrot
• 1/3 cup apple cider vinegar
• 1 1/2 tspn dry mustard
• 1/2 cup olive oil
• salt and pepper to taste

Combine cabbage, carrots and any other veggies in large bowl.

In blender, combine vinegar, mustard, olive oil, salt and pepper. Blend on high until creamy. you will need to stop and scrape down sides a couple of times.

Mix dressing with veggies. Chill and serve.