Spiced Up Tomato-Potato Salad

Spiced Up Tomato-Potato Salad

 I’m beginning to hide Kale in all kinds of places.  This tangy spiced up version of a healthier potato salad has all the great flavors of what I remember Mom’s Miracle Whip version.  It uses a little jalapeno to give it some bite and vegan mayo for the sauce.  I like keeping my potatoes fairly large when I make a salad like this.  Of course, I could probably eat a bowl of potatoes with just salt and pepper on them, but this is much better than just that of course.  I mixed in cherry tomatoes which give the salad it’s sour tangy hint and also add the slight liquid of the tomato juice to keep it from being too heavy in the summer heat.  I also liked how the crunchy celery blends with the wilted kale for a variety of textures apart from just big chunks of potato.  You can adjust the mustard up or down.  I’m somewhere in between on this recipe with mustard.  I want that vinegar background but I also want some heat and some saltiness.  I think the proportions a well-balanced but of course, test the sauce before mixing it in with the vegetables so that…

Read more

Southwestern BBQ Vegetable Hash with @BeyondMeat Crumbles

Southwestern BBQ Vegetable Hash with @BeyondMeat Crumbles

    My first attempt at using Beyond Meat products went so well yesterday.  I can’t wait now to try out all their other non-meat products in my recipes.  It was kinda weird using ‘meat’ again?  The taste in this hash was spot on.  I originally planned on mixing up just a simple vegetable spicy hash with potatoes, onion and some yellow squash I needed to use.  This turned out much more tasty with red beets, celery, Southwestern seasonings, a tiny touch of liquid smoke, and of course, the Beyond Meat Feisty Crumbles.  I purchased this 11 oz. bag at Whole Foods Grocery.  They were on sale for $4.99 which made them comparable to what a package of lean ground beef would have been for the recipe anyway.  11 grams of protein per serving.  The product’s main component is pea protein.  Who’d a thought?  A very tasty alternative to meat I’d say.  I can’t wait to use this ‘Feisty’ Beyond Meat in chili and Sloppy Joes.  And if I had known the southwestern flavors would be so good, I most likely would have picked up some chips to scoop up my hash with.  It really is a perfect Mexican dish as…

Read more

Hearty Country Miso Soup

Hearty Country Miso Soup

 I fell in love with Miso soup at the same time I fell for sushi.   I love how simple the flavors are.  But being the Super Soupista that I have become since going Vegan, I just had to throw in some other goodies when I mixed up my first homemade batch of Miso. My husband and I spent last Saturday afternoon perusing our Asian Market to gather up all the items we’d need to try our hand at homemade sushi.  Making our first Miso just went along naturally with the whole ‘Sushi Shin-dig’.  The sushi went so well we wondered why we’d been paying so much in the restaurants for it?  It was so fun getting everything laid out on the table and rolling up our favorite things inside.  More on that soon but this Miso soup was a simple part of our Asian meal, and probably the most nutritious as well.  I’m not someone who has limited my Soy intake as some do but there are non-soy Miso products as well.  If you do use Soy Miso, choosing a good organic brand can greatly improve the health benefits for you. If you’re not into Tofu, this one is not…

Read more

Deliciously ‘Raw’ Cucumber Dill Soup

Deliciously ‘Raw’ Cucumber Dill Soup

  I’ve recently re-discovered the first food blog that I connected with enough to read for hours:          The Sunny Raw Kitchen The author, Carmella Soleil, is no stranger to the Raw food world.  She brings such grace and creativity to her recipes, you’ll want to make them ALL.  They are delicious works of nutritious art in my mind.  She does for vegetables what Katie does for Chocolate.  And you must check out Carmella’s new companion site as well: Carmellas Sunny Raw Kitchen.  Its new and fun and full of wonderful information about maximizing food nutrition and enzymes. Today I had the pleasure of making one of her Raw soup basics, “Cucumber Dill”   This soup is a swirl of flavors from Cucumber of course, to black pepper and the bitter background of celery.  Then onion, garlic and fresh dill, topped with a little salty Nori make it come alive like no other vegetable soup I’ve had before.  I sound like I’m exaggerating – I’m not.  It is simple and fresh beyond any soup I’ve made. Please check out Carmella’s video page for a wonderfully detailed way to make some of this creamy, flavorful soup for yourself…

Read more

close
Facebook Iconfacebook like buttonTwitter Icontwitter follow button