coleslaw potato salad with cumin seeds

we did it again. while browsing our sunday farmer's market we just couldn't resist. so we made slaw, we made cabbage peanut noodles but when we got the third day we were stuck. well thanks to our self imposed month of vegan brunch i knew just where to look! and once again this book did not disappoint. it was a toss up between curry scrambled tofu with cabbage and caraway and this salad we have here. ultimately this one won because we had just had tofu the night before. ahh easy decisions i love you. it really is brilliant to put coleslaw and potato salad together and i really enjoyed the little twist that the cumin seeds lended. also this is a creamy potato salad that calls for veganaise but i used a homemade mayo-ish creation that did not gross me out! hooray!

roasted potato salad

the other night we had bbq tempeh for dinner and i wanted to make potato salad to go with it but a cozier version of potato salad, one that makes me think less of summer and is more comforting against the colder temperatures at the moment. roasting vegetables always makes them feel more homey to me so i built this one around with roasted fingerling potatoes and a tangy dressing heaped with roasted garlic. simple and delicious!

roasted potato salad
ingredients:
3 1/2 cups chopped fingerling potatoes
1 head roasted garlic, cloves mashed
1 tablespoon whole grain mustard
2 tablespoons apple cider vinegar
1/4 cup + 1 tablespoon olive oil
2 1/2 tablespoons finely chopped red onion
1/2 cup flat leaf parsley, chopped
salt and pepper to taste

heat oven to 375. chop potatoes into bite sized pieces and place in a baking dish, toss with a splash of olive oil to coat and roast for about 45 minutes, tossing occasionally, until soft.

to make the dressing, mix together mashed garlic, mustard, onion and vinegar. slowly whisk in olive oil. add salt and pepper to taste.

toss potatoes with dressing. add parsley, toss again and add more salt and pepper if needed. serve warm or at room temperature.

-d

farro salad with artichoke hearts

Farro is an ancient grain, a variety of wheat cultivated for thousands of years. It grows wild in the Fertile Crescent region of the Middle East, and the earliest evidence of domesticated farro (also known as emmer wheat) dates to 7700 BC. I love it for its versatility and nuttiness. If you cannot find farro, barley can be substituted

This salad is super simple, very tasty, and keeps quite well - so you can make a big batch and take it for lunch!


Farro Salad with Artichoke Hearts
from Williams-Sonoma's Eatwell

1 1/4 cups semi-pearled farro
1/4 cup oil-packed sundried tomatoes
1 jar (14 oz) artichoke hearts (i purchased mine at the italian deli around the corner - Salumeria Italiana; they cure their own, and are absolutely delicious!)
6 tbsp red wine vinegar
3 tbsp olive oil
1/2 cup finely chopped red onion
1/2 cup pine nuts, toasted

Rinse farro and put in saucepan with 2 1/2 cups water; bring to a boil. Reduce heat, cover, and simmer until grains are tender and water is absorbed, about 25 minutes.

Drain tomatoes and julienne. Drain, rinse, and quarter artichokes. (You can substitute oil from either the tomatoes or artichokes for some of the oil in the dressing!)

In a large bowl, whisk together vinegar and olive oil. Add cooked farro, sundried tomatoes, artichoke hearts, onion, parsley and pine nuts. Mix well. Season generously with salt and pepper and serve. Enjoy!

- e

potato salad

this is the dinner that we were going to make yesterday until tacos came into the picture. it's a potato salad recipe that my mom gave me, though i have no idea where she got it. it's coated with an oil based dressing that gets a hint of creaminess from the mustard, and it's tangy with a bit of spice from the garlic and shallots. you can serve it warm or chill it in the fridge for a bit. my mom wrote a note on the recipe that it's also good with green beans...i haven't tried it, but it sounds like it would be delicious and simple to throw the green beans in with the potatoes during the last few minutes of cooking to blanche them just a tad.

new potato salad
ingredients:
3 pounds fingerling or other thin skinned potatoes
1 tsp sugar
1 tb apple cider vinegar
1 1/2 tb dijon mustard
3 tb olive oil
1 shallot finely chopped
1 clove garlic minced
1/4 cup chopped parsley
1 tb dill minced (or more to taste)
salt and pepper to taste

boil potatoes until just tender (15-20 min.), drain.
in a large bowl whisk together sugar, vinegar, mustard, oil, shallot and garlic until blended.
when potatoes are cooled a bit add to dressing and toss to coat. add herbs and salt and pepper to taste.



-d