Summer Jacket Potato Salad
This is a quick, healthy and delicious potato salad I fixed, when I was actually not in the mood for cooking.
It is pretty hot outside. The Australian summer suits more for cold salads to enjoy, haha.
I like to leave the skin of a potato on.
The skin contains minerals and nutrients, so I enjoy it as often I can with the skin.
I cooked 5 middle sized jacket potatoes.
Cooled them down complete, cut into chunks and mixed with:
1/2 an onion - halved and sliced,
1 spring onion stalk - sliced
5 baby capsicums - sliced,
half a libanese cucumber - halved and sliced,
1/4 cup (small bunch) fresh parsley - chopped
and a small bunch of chives
For the dressing I used:
the juice of half a lemon
the juice of half a small orange
1 tsp organic Dejan mustard
1- 1,5 tbsp organic Maple Syrup
1 tbsp organic cold pressed extra virgin olive oil
1 splash of water
season with a bit of pink salt and black pepper
Just prepare all veggies and add to a bowl.
Mix all ingredients for the dressing as well and just bring everything together.
Refrigerate for 2 hours before serving --- even best to make the salad one day ahead.
ENJOY :-)
Ange's tasteful Potato Salad
Sometimes my partner and I love to have lunch outside our home, in nature.
We just put our food into containers and have a drive wherever our hearts point us.
I love to make salads, sandwiches and sausages etc for this kind of lunch events.
This time I made a new potato salad.
I am really in love with this one. Absolutely my type of salad.
Easy to make and very tasty. I love it.
With this salad, some vegan vishfingers and veggie patties, we went to a nice place at the river.
A beautiful place right next to a Koala Sanctuary. The weather was perfect as well.
I made this salad just for 2 serves.
I used:
6 middle sized organic potato's, skin on! --- cut into smaller pieces
3 small organic spring onions stalks --- sliced
1/2 green organic capsicum --- halved and sliced
1/4 piece of cucumber --- halved and sliced
2 tbsp baby capers
For the vinaigrette I used:
1 tbsp organic Dijon mustard
A splash from the caper water
2 tsp coconut sugar
1 middle sized clove of garlic - grated
1 generous splash of organic cold pressed olive oil
1 splash of organic apple cider vinegar
A splash of filtered water
2 tbsp of fresh chopped Dill
Cook potatoes in their skin until done. Leave to cool down.
But make the salad when the potato's are still warm.
This brings the flavours much better together!
I love to keep the skin on, but feel free to remove skin.
Add all the other ingredients for the salad into a bowl and mix together.
Also add all ingredients for the vinaigrette into a second bowl and mix well.
Add vinaigrette into the salad bowl and mix everything well.
Give it a rest of 1 hour
This salad is great served with vegan fish fingers, sausages, rissoles or veggie patties!
Or just plain on its own :-)
ENJOY
Roasted Sweet Potato Salad
I created a really nice salad with sweet potatoes. I am actually not a big fan of sweet potatoes. For me it's just ... to sweet. BUT, I know about the health benefits of it, so I try to bring sweet potatoes into my diet. Sweet potatoes are packed with Vitamine A and also a good source of Vitamine B6, Magnesium and Iron.
And I think I did a pretty good job with this salad. Great for lunch in hot seasons like now!
Preparation for the roasted sweet potato for 2 serves:
You need 3 smaller sweet potatoes, 1 big clove of garlic (grated), 1 tsp caraway seeds and pink salt for seasoning.
A splash of olive oil.
To start cube some sweet potato. Heat the oven to 170C.
Marinate the sweet potato cubes with fresh garlic, caraway seeds, a bit of Himalayan Pink Salt and a splash of olive oil. Add on a baking tray and roast until golden. Should take approx. 15-20min.
Remove from oven and set asite to cool down complete.
To make the dressing you need:
2 tbsp plain coconut yoghurt (Cocobella), 1 tbsp of organic Dejon Mustard (Macro), 1 tbsp Tahini, 1 tbsp Purely Nutz Chilli & smoked Paprika crunchy peanut butter (from Coles), juice of half a big lemon, 1 splash organic apple cider vinegar, 1 small clove of garlic - grated, 1 - 1,5 tsp coconut blossom sugar, a splash of filtered water.
Mix well and set aside to rest for about 30min.
You also need for the salad:
2 middle sized jacket potatoes skin on (prepared ahead or from leftover), 1 light Chili paprika - sliced, 1/2 small onion - sliced, 1/4 cup of chopped fresh flat parsley, 1/4 cup organic Cannelini beans, some sprouts of your choice for garnish.
To bring the salad together, just add everything into a bowl and mix well.
Give it a rest for 30min before you going to eat it --- and just ENJOY :-)
I actually had no plan what kind of salad to make for my rissoles.
I was not in the mood for a potato salad, so I thought about something different.
I saw leftover rice in my fridge and thought, hey, rice would be nice.
But I was not in the mood to fry some. So I had a look around in my pantry.
I found red capsicum and a pineapple. Hm, this could work. And it worked!
This turned to a really delicious rice salad.
You actually can eat it warm or cold. I preferred the cold version, my partner the warm one.
I used:
3 cups cooked long grain rice (I always use uncle Bens),
1 cup corn kernels, half a big red capsicum - cut into small cubes,
1 big slice of pineapple - cut into small cubes,
2 small stalks of spring onion - cut into thin rings,
1\2 cup of hazelnuts - grated to small pieces,
1 splash hazelnut oil, 2-3 tbsp Shoyu, sea salt for seasoning.
Cook the rice and let it cool down. Or use leftover rice.
Heat 2 tbsp sunflower oil and 2 tbsp hazelnut oil into a frying pan.
Add the spring onions and fry for a min.
Add the capsicum and pineapple, fry for further 1-2 min and turn off the heat.
Add to the rice and mix well. Add the corn kernels and hazelnut pieces,
season with Shoyu and sea salt, mix well and give it a rest of 30 min.
Serve warm or cold, up to you.
ENJOY
Caribian Salad with BBQ Spiced v-chicken
It's salad time in my kitchen - Summer temperatures are knocking on the door!
I often heard from people, that you can't get filled only with salad. Well, I disagree!
A big bowl of salad can fill you tummy. I love to add bbq mock meats or tofu to my salads ---
that always gives you a complete lunch or dinner!
I marinated Redwoods vegan chicken pieces with such a delicious marinate --- wow ---
the vicken pieces of it's own are already perfect. But back to the minerals and vitamins ---
I wanted a fresh and filling salad with lots of flavours.
I really like to add fruits into my salads,
so I thought about what fruit would be fit with my v-chicken and I decided to go with mango and pineapple.
This 2 fruits really bring a nice sweetness into the salad and they fit perfect with my spicy v-chicken.
I gave it a simple French dressing --- I love it!
To marinate your vegan chicken or tofu
you need:
2 tbsp of peanut butter
1 tbst of Rice Malt Syrup (vegan honey)
A good splash of Coconut Cream
2 tsp of Indian Curry Powder (of course more if you like)
1 tsp Malaysian Curry Powder (this powder is brings a different flavour to it)
A thumb sized piece of fresh Ginger - grated
1 middle sized clove of garlic - grated
pink salt for seasoning
juice of half a lime
For the Salad:
2 good hands full of mixed salad leafes
2 good hands full of fresh Spinach
Cucumber sliced - as much as you like
1 Tomato - sliced
1/2 a greem capsicum - sliced
1 Mango - cubed
1 slice of fresh pineapple - cubed
As much Corn Kernels as you like
1 cup of black beans ( or whatever beans you like)
For the dressing:
1 tsp of Mustard
1 tbsp of Rice Malt Syrup
1 tsp of Tahini
7-10 tbsp of Balsamic Vinegar
A good splash of Olive oil
A good splash of water
Salt & Pepper
1 small clove of garlic - grated
1/2 a onion - fine cubed
a couple of stalks fresh Parsley - chopped
Start to make the marinate for the v-chicken or tofu. I actually fried both the day before and both worked great!
Add the ingredients for the marinate into a bowl, add the pieces and stir well.
Cover well with the sauce and let it rest for 30 min.
In that time prepare your veggies, fruits and salad. Also prepare the vinaigrette.
When ready add the vinaigrette to your salad and give it a good mix.
Heat a bbq frying pan and start to bbq your marinated pieces.
You need to use a non-stick pan, otherwise the fried marinate will get off!
When you use the non-stick pan you don't need any oil! Just heat the pan and add the marinated pieces.
Fry until BBQ from each side. Mix the salad leafes and veggies + fruits with the dressing --- stir well and plate up.
Top with your bbq vicken or tofu, sprinkle the rest of the dressing over it ---
and serve with fresh bread of your choice!
ENJOY :-)