Veganacious

Archive for the ‘Salads and sides’ Category

I was surprised at how easy and delicious this vegan version of traditional potato salad is. Best of all, it is much healthier than the egg-laden variety.  Bring it along with Barbecued Seitan to any potluck and your non-vegan friends will enjoy it along with the ethical eaters.

• 6 potatoes, steamed (firm but cooked)

I like to use a steamer so they do not get soggy at all; and you save more nutrients, too!

• 2-3 stalks of celery, chopped finely (1 C)
• 2-3 shallots, chopped finely (replace with onions if needed – 1 C)
• 1/2 C sweet pickle relish
• Soy mayonnasie (Vegenaise) 1/4 C (more to taste)
• Salt, freshly ground pepper to taste

Cut potatoes in small cubes.  Toss with celery, shallots, and pickle relish until blended.  Add soy mayonnaise and gently blend. I like my potato salad a bit drier than some folks, so use extra soy mayo to suit yourself.  Sprinkle with salt and give a few grinds of the pepper mill. Refrigerate for several hours before serving.

(If you do not have Vegenaise, you may make your own by blending silken tofu, oil, vinegar, and salt to taste. Try 4 oz. tofu to 1 TB vinegar and 2 TB oil.)

1/6 recipe

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My mother was born in Denmark and immigrated to this country with her mother when she was young.  I have a legacy of delicious pastries and dishes from the Scandinavian tradition that are not animal friendly and are definitely not low in fat.  Occasionally you will find a Danish recipe on this site that I have veganized.  To be included the recipe has to pass a certain standard for healthful nutrition, although I do make exception for the occasional treat. I am half Danish, after all.

This is a very easy, low fat recipe, although it uses two pots.  It has a creamy texture that belies its low fat content.  Use your double boiler if you have one, or simply use two pots.

Boil the Potatoes

4 medium-sized potatoes, peeled

In the larger pot, gently boil the potatoes until they are cooked but not soggy. Immediately remove them from the water, drain and cool.

Brown the Onions

1 onion, sliced thinly

1 tsp. vegan margarine (Earth Balance)

Melt the margarine in a medium pot; add the sliced onion and brown, stirring the onions. Use a water braising technique to make sure the onions get a little caramel in color before proceeding: add a bit of water to the pan and stir quickly until they turn a light golden color.

Add the Vinegar, Sugar and Soymilk

1 tsp. turbinado or other vegan sugar

1 tsp. white or rice vinegar

1/2 C. soymilk

Add to the onion mixture and stir until well mixed.  Add the sliced potatoes and gently coat them.

Warm Thoroughly and Gently

If you do not have a double boiler, just set the medium pot with the potato mixture into a larger pan with a couple of inches of water in it and you have a functional double boiler. The purpose of the water is to allow the potatoes to heat thoroughly without browning or cooking further.

You should now have a creamy potato mixture that uses very little fat. Season with salt, cracked pepper, and serve.  Add a little Danish to your meals!

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If you are searching for a healthy summer meal that is light but filling, with a south-of-the-border flavor, try this one.  Best of all, it is very easy to make.

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1 large head lettuce, shredded

1 medium onion, chopped

4 medium tomatoes, chopped

1 avocado, cubed

1 15-oz. can kidney beans, drained

4 oz. soy cheese shreds

4 oz. soy crumbles (ground round substitute), heated and cooled

Toss together chopped onion, tomatoes and lettuce.  Add kidney beans, soy cheese and avocado pieces.  Add soy crumbles and toss gently.

You may add 4 oz. corn chips if you want some crunch and your diet permits.  For dressing, try using some soy mayo with a little salsa.

Nutritional information is for salad only, without corn chips or dressing.

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