1 lg English cucumber *peeled & cut into half coins
3 cups tear drop tomatoes *cut in half
1 can whole olives *drained
3/4 cup red onion *cut into small strips
1 cup mini sweet bell peppers cut into rings *about 4
5 cups broccoli florets *about 2 broccoli crowns
1 bunch asparagus *ends cut off & cut into thirds
3/4 cup extra virgin olive oil
3 lemons juiced *little over 1/2 cup
3-4 lg garlic cloves *minced or crushed
1 tbsp dill *dried dill
2 tsp salt
Prepare noodles of choice to al dente, following instructions on package and boiling in heavily salted water.
Wash and cut broccoli into florets. Place in colander and when noodles are done drain over top of broccoli.
While water for noodles is coming to a boil prepare vinaigrette. Place olive oil in large mixing bowl. Whisk in lemon juice until emulsified. Add garlic, dil and salt. Stir well.
Wash and cut asparagus in thirds making sure to cut off tough ends. Bring a med pot of water to boil. Once boiling turn off heat and add cut asparagus. Let sit in hot water for 2-4 minutes or until desired doneness. Time will vary depending on thickness of spears. Drain and add to vinaigrette,
Prepare cold veggies (cucumbers, tomatoes, onion, & olives) and set aside until noodles are cooled off to almost room temperature.
Once noodles are done cooking drain over top of broccoli florets. Add to vinaigrette and stir well. Let sit for about 10 mins, cooling to almost room temp and add cold cut up veggies. Toss well.
This recipe tastes great fresh or chilled.
This delicious recipe and photos were created by TheFedUpFoodie.com, we simply shared it. Check them out for more great ideas!
Slice fingerling potatoes in half (the long way) then place in a pot of salted water. Bring to a boil on the stove, then simmer for 6-8 minutes, or until potatoes are tender. Reserve 1/4 cup of potato water before draining potatoes and setting them aside to cool.
In the meantime, steam your asparagus and slice your radishes. Set aside.
Time to make the dressing! Place parsley and dill in a high speed blender with dijon mustard, lemon juice, shallot, and olive oil. Blend until all ingredients are combined then stream in reserved potato water and salt and pepper.
Pour your desired amount of dressing over the potatoes and stir to coat. Add in the asparagus and radish and garnish with more chopped herbs.
This delicious recipe and photos were created by PumpkinAndPeanutbutter.com, we simply shared it. Check them out for more great ideas!
1.5 pound bag The Little Potato Company Terrific Trio
1 tablespoon olive oil
1 teaspoon kosher salt
1/4 cup vegan mayo (I like veganaise the best)
2 tablespoons relish
1/2 teaspoon apple cider vinegar
1 teaspoon dijon mustard
1/4 teaspoon smoked paprika
fresh dill, chopped
Preheat oven to 350 degrees F. Toss potatoes with olive oil and sprinkle with salt and pepper. Place on a baking sheet and roast for 30-35 minutes until just tender.
Remove potatoes and halve lengthwise. Carefully scoop out a circle of potato and place in a large bowl. Place shells back on baking sheet and cook another 10 minutes to crisp the shells. Let cool.
Add the mayo, relish, vinegar, mustard, paprika and pinch salt and pepper to the potato pulp and mash well until combined, using a electric mixer or potato masher. Season to taste with salt and pepper.
Spoon a dollop of the mixture back into the potato shells and garnish with dill.
This delicious recipe and photos were created by DelishKnowledge.com, we simply shared it. Please check them out for more great ideas!
Olive oil for roasting garlic (optional but recommended)
2 ½ pounds (1.1kg) potatoes (I use half Russet and half Yukon Gold potatoes)
1 tablespoon kosher salt** + more to taste
3/4 cup (180 mL) “lite” or reduced-fat coconut milk***
6 tablespoons vegan butter, softened at room temperature
1 1/2 tablespoons white miso paste (or mild / yellow miso), softened at room temperature
Freshly cracked black pepper to taste
Chopped fresh chives, for serving
Roast the garlic (optional). Preheat the oven to 400°F/200°C. Remove the outer layers of the garlic head and then slice off a thin layer off the top to expose the skin of the cloves. Rub the exposed cloves with a bit of olive oil. Wrap in parchment paper and then in foil to make a packet, and then place directly on an oven rack. Roast for 35-40 minutes until soft and tender and lightly golden. Once cool enough to handle, squeeze the cloves out of the skin into a small bowl and mash with a fork.
Meanwhile, take the vegan butter and miso paste out of the fridge to soften.
Start preparing the potatoes. Peel the potatoes and then rinse them in cold water. Chop the potatoes into fourths or eighths, dependent on size. Place the potatoes in a large saucepan or Dutch oven and add enough water to cover them. Add 1 tablespoon of kosher salt (or 1/2 tablespoon sea salt) and stir to combine. Bring to a boil, then reduce the heat to maintain a simmer. Simmer until the potatoes are very soft and yield no resistance when poked with a fork and almost start to fall apart, 20 to 25 minutes.
Drain the potatoes in a colander. Return the potatoes back to the saucepan. Heat over low heat for a few minutes, tossing the potatoes around to prevent them from sticking. This removes any remaining moisture in the potatoes.
While the potatoes are cooking, place the softened butter in a small bowl and add the miso paste and the mashed roasted garlic (if using). Using a fork, cream them together until well combined.
Heat a small or medium saucepan over medium-low heat. Add the miso butter and stir to combine. Once it’s almost melted, pour in the lite coconut milk. Whisk often to combine and stir until everything is melted. Season with a bit of freshly cracked black pepper. Continue heating until the mixture is very warm but not bubbling.****
Grab a large bowl. If you are using a ricer, add the warm potatoes to the ricer and pass them through into a large bowl. If you are using a potato masher, mash the potatoes. Add the warm miso butter-coconut milk mixture. Fold gently with a silicone spatula or wooden spoon. wooden spoon). Be gentle and don’t overmix, especially if using Yukon Gold potatoes – it can make the potatoes watery.
Taste for seasonings, adding kosher salt and freshly cracked black pepper to taste. I usually add a bit of salt, taste, add more salt, and repeat until they’re perfect.
Garnish with fresh chives and serve warm. For extra indulgent mashed potatoes, drizzle a little melted vegan butter on top of the potatoes right before serving.
This delicious vegan mashed potato recipe was created by RainbowPlantLife.com, we simply shared it! Check them out for more great ideas!
Peel and cut potatoes in half. Boil them in a large pot with water until soft. Drain and put them back in the pot. Mash them with a potato masher. Add the rest of the ingredients for the basic potato dough and mash everything together until creamy. Let the potato dough rest until cold enough to handle.
Let’s prepare the breading station. Fill the all-purpose flour in a bowl, the oat milk in a second bowl and the breadcrumbs and the salt in a third bowl.
Form croquettes with the potato dough. Roll them first in flour, then dip them in oat milk, and lastly coat in breadcrumbs. Make sure they are coated on all sides.
Heat the frying oil in a medium-sized to small pot (fill the oil about 2 inches high – the croquettes should be able to float in the oil but make sure you don’t fill too much oil into the pot to prevent hot oil spilling on the hot plate and everywhere). Once the oil is hot, fry the croquettes in batches until golden and crispy. Place them on a paper towel to remove excess oil. Enjoy!
This awesome recipe and photos were created by ElephantasticVegan.com, we simply shared it. Please check them out for more great ideas!