Potato salad
2.5 lbs Yukon Gold potatoes, quartered with skin on
3 scallions, thinly sliced
12 oz can chickpeas, drained and rinsed
Dressing
1 ½ cups vegan mayo
½ cup cilantro leaves (no stems)
1-2 jalapenos, roughly chopped
Juice from 2-3 limes
PREPARATION
Juice from ½ orange
2 dashes hot sauce, optional
Salt and pepper to taste and for
serving
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
mess.
Grilled Veggie Kebabs WITH CHIMICHURRI Serves 4-6
Kebabs
1-2 zucchinis sliced into 1-inch wheels
2 bell peppers, sliced into 1-inch squares
1 package mushrooms, rinsed with stems
removed
3-4 ears of corn, sliced into 1-inch wheels
62 july 2021
WBM
PREPARATION
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
cashews. Simmer
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
as needed.
To serve, remove
veggies from the
skewer, top with chi-michurri,
and enjoy!
INGREDIENTS
Chimichurri
½ cup cashews,
softened
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
INGREDIENTS
ELIZA SCHUETT
ELIZA SCHUETT