Vegan potato salad

INGREDIENTS:

5 lb bag red potatoes, peeled if desired, cut into about 8 pieces per potato

1 large spring onion, chopped fine

5 stalks or more of celery, chopped fine

Veganaise – 1/2 cup, more or less depending on starchiness of potatoes and how creamy you like your potato salad

Yellow mustard – 2 TBSP

Almond milk – 1/4 cup, more if sauce is too thick, less if you desire thicker sauce

Dried parsley – 1/2 tsp

Kala namak black mineral salt – 1 tsp more or less to taste

Dried dill (or fresh if available) – 2 TBSP

Sweet pickle relish – 1/2 cup

INSTRUCTIONS:

Cut potatoes into 1/2 inch or bigger chunks and put into cold water then turn burner on high and once water is boiling, boil the potatoes for about 10 minutes, then check every 45 seconds to see if they are ready.  They are done when you rinse a piece off in cold water and eat it and it is not raw inside but the potato is still very firm. DO NOT overcook and allow the potatoes to get too soft or you will have mashed potatoes instead of potato salad.  Red potatoes are best, golden potatoes are second best, Russets are not recommended because they tend to mash the moment they are no longer raw, but I have heard of people who are able to make potato salad with Russets.

Once the potatoes are done, immediately rinse them in cold water, drain, then set aside.

Chop the celery and the spring onion (use both white and green parts).  

Place chopped celery and onion into a large mixing bowl and add remaining ingredients and mix well.

Add potatoes to mixture and stir well.  Cover and refrigerate.  Some people add vegan bacon bits such as Bac’Uns by Frontier, but I prefer as is.

Spicy and hearty cabbage pottage for dinner (with plenty to share)

Most of the recipes I post are single servings for an ultra-low-fat-high-carb vegan, but every once in a while I make so much that there’s more than even I can eat in one sitting, and I can eat quite a bit at one time.

Anyway, tonight I made a huge pot of spicy cabbage pottage with plenty to share.

INGREDIENTS

Part I – veggies & broth:

1 head green cabbage, sliced into wedges

6 carrots, chopped

4 sticks celery, coarsely chopped

7-10 potatoes (8 cups cubed)

3 leeks, chopped

IMG_7089

Part II – flavoring sauce:

2 TBSP brown jasmine rice

2 TBSP sprouted green lentils (or regular green lentils if you don’t have sprouted)

3 TBSP nutritional yeast

1 TBSP mild miso (I used South River Adzuki Bean Miso which is a mild one-year miso)

1 tsp black peppercorns

2 bay leaves

1 tsp minced dried onion

1 TBSP minced dried garlic

1 TBSP tomato paste

1/4 tsp brown mustard seed

1/2 tsp paprika

3 TBSP coconut sugar

4 TBSP coconut aminos

5 drops toasted sesame oil

IMG_7090IMG_7091IMG_7093

INSTRUCTIONS

Put potatoes in a large stockpot with 10 cups of water and bring to a boil then simmer for about 15 minutes.

IMG_7092

While potatoes are simmering, put celery and carrots into a wok or large skillet and dry fry until they begin to soften, then add to simmering potatoes.

IMG_7094

Similarly, dry fry chopped leeks and add to stockpot.

IMG_7095

Place cabbage wedges in wok and char on both sides.

IMG_7096

Chop cabbage into smaller pieces and continue to char the pieces until they appear to have been grilled or placed under a broiler. 

IMG_7099

Add cabbage to stockpot.

IMG_7100

Put remaining ingredients into a blender or Vitamix with 4 cups broth from the stockpot and pulverize on highest setting for 2 minutes or until liquid is smooth.  Add liquid to stockpot and simmer for 5 minutes then let stand for an additional 5 minutes.

IMG_7105

Serve while slightly cooled for best flavor.  I don’t typically use salt, but a very tiny shake of sea salt immediately before serving really enhances the flavor of the other spices in this pottage.