2.5 lbs Yukon Gold potatoes, quartered with skin on
3 scallions, thinly sliced
12 oz can chickpeas, drained and rinsed
1 ½ cups vegan mayo
½ cup cilantro leaves (no stems)
1-2 jalapenos, roughly chopped
Juice from 2-3 limes
Juice from ½ orange
2 dashes hot sauce, optional
Salt and pepper to taste and for
Place quartered potatoes in a large pot and cover with 1 inch of
water. Bring to a boil, then simmer for 30-45 minutes or until potatoes
are easily pierceable with a fork. Remove from the pot and set aside
to cool for at least 10 minutes.
Place all the dressing ingredients into a medium jar or bowl. Blend
with immersion blender or any mixer until combined. Set aside.
Dice potatoes into ½-¾ inch cubes, and place into a large mixing
bowl. Add chickpeas, scallions, and half of the dressing. Gently stir to
combine. Garnish with cilantro leaves and leftover scallions.
Tip: Add salt once potato salad has been served to prevent a watery
Grilled Veggie Kebabs WITH CHIMICHURRI Serves 4-6
1-2 zucchinis sliced into 1-inch wheels
2 bell peppers, sliced into 1-inch squares
1 package mushrooms, rinsed with stems
3-4 ears of corn, sliced into 1-inch wheels
62 july 2021
On a metal skewer, start with a piece of corn,
then add mushroom, zucchini, and bell pepper.
Repeat, then cap end with corn. Wrap in foil,
and place on grill heated to ~450 F. Cook for 10
minutes, then turn and cook for 10 more minutes.
Or roast in oven heated to 450 for 10-15 minutes
on each side.
For the chimichurri, bring a small pot of water
to a boil, and add the
for 10-15 minutes
then drain. Place in
a medium bowl or
blender. Add the rest
of the ingredients and
blend until smooth.
Scrape down sides
with rubber spatula
To serve, remove
veggies from the
skewer, top with chi-michurri,
½ cup cashews,
½ cup cilantro
½ cup parsley
½ cup olive oil
¼ cup water
Juice of 1 ½ limes
1 Tbsp agave
1 tsp salt
½ tsp pepper
CILANTRO LIME Potato Salad Serves 6-8