Our Veggie Kitchen

This post marks a milestone and a couple of almosts. I almost have 20 posts for this Vegan Month of Food. I almost added a nifty label cloud today. Instead I whipped the template code into a frothy, pudding soaked glarg... but that's another story.

I've been at it for a little over three months now, and this is my 50th post (and there was much rejoicing). I've cleaned up some of my early posts, and now have a totally vegan blog. I figured out how to make a good tofu scramble, brought back some good old comfort food, and I've made some delicious food that screams "There's no way thats vegan!"

And today, I have potato salad. I used red potatoes, haphazardly pealed, the skins add some color, and some purple onion, celery and pickles for texture and mixed in a dressing of veganaise, mustard, a little vinegar and soy creamer. I omitted salt, then shook it on later, I'm guessing I added 1/4 tsp, but you can add more, if necessary. I garnished it with thyme leaves and, in the future, I'll do the same. I like thyme.



Potato Salad
3 lbs red potatoes
1/2 cup celery, chopped
1/2 cup red onion, chopped
1/4 dill pickle, chopped
Dressing:
1/2 cup veganaise
1/4 cup soy creamer
2 tbs white wine vinegar
1 tbs Dijon mustard
1 tbs prepared yellow mustard
1/4 cup parsley, chopped
1 tbs thyme leaves, chopped
1/2 tsp ground celery seed
1/4 tsp black pepper
1/4 tsp salt

Boil the potatoes until you can press the tip of a knife through with some resistance. Drain, submerge in cold water and cool until they can be handled. Roughly peel, then cube the potatoes. I just tore off the skin that came off easily so, maybe half of the skin remained. Gently stir in the onion, celery and pickle.

Mix the remaining (dressing) ingredients and gently fold into the potatoes, stirring to distribute the dressing. Refrigerate until needed. They were better the next day, so give the flavors some time to blend.

6 servings: 294 cal (10g fat, 47g carbs, 5g protein)