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Vegan Potato Salad

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Vegan Potato Salad -- Epicurean VeganJust in time for Labor Day Weekend! This is an ideal side dish for a summer picnic or get together. We are planning on having a picnic up in the mountains tomorrow, so after chilling in the fridge for a day, this salad is going to be perfect. The dressing is not all mayonnaise-y tasting like typical potato salads, nor is it mustard-y. Just enough of both and I think using shallot salt is perfect, especially with potatoes. Whatever you decide to pack into your three-day weekend, have fun and be safe!

INGREDIENTS:
10 C potatoes, cubed (about 10-11 medium russet potatoes, but feel free to use red or Yukon Gold potatoes)
1 red bell pepper, finely chopped
3 stalks of celery, sliced
1/2 C fresh parsley, chopped
3/4 C green onion, sliced
3/4 C vegan mayonaise
1-1/2 Tbs Dijon
1/2 tsp apple cider vinegar
1/2 tsp dried dill
1 Tbs dried chives
3/4 tsp shallot salt
1/4 tsp black pepper
1 Tbs nutritional yeast

DIRECTIONS:
Boil the potatoes for 10-15 minutes. Do not overcook! You want the potatoes firm, but cooked enough that a fork easily pierces them. Drain and rinse with cold water. You can also plunge the potatoes into cold water. Cover and chill in the fridge. In the meantime, get your other veggies chopped. . .

Vegan Potato Salad -- Epicurean Vegan. . . and make the dressing  by whisking together the mayo, mustard, vinegar, dill, chives, salt, pepper, and nutritional yeast.

Vegan Potato Salad -- Epicurean Vegan

Combine the chilled potatoes with the other veggies and parsley. I think it’s best to use your hands for this—it’s gentler on the potatoes.

Vegan Potato Salad -- Epicurean Vegan

Using a rubber spatula, fold in the dressing and coat the potatoes and veggies thoroughly. Chill for several hours. Enjoy!

Vegan Potato Salad -- Epicurean Vegan

Vegan Potato Salad
 
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Vegan Potato Salad -- Epicurean VeganJust in time for Labor Day Weekend! This is an ideal side dish for a summer picnic or get together. We are planning on having a picnic up in the mountains tomorrow, so after chilling in the fridge for a day, this salad is going to be perfect. The dressing is not all mayonnaise-y tasting like typical potato salads, nor is it mustard-y. Just enough of both and I think using shallot salt is perfect, especially with potatoes. Whatever you decide to pack into your three-day weekend, have fun and be safe!
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Ingredients
  • 10 C potatoes, cubed (about 10-11 medium russet potatoes, but feel free to use red or Yukon Gold potatoes)
  • 1 red bell pepper, finely chopped
  • 3 stalks of celery, sliced
  • ½ C fresh parsley, chopped
  • ¾ C green onion, sliced
  • ¾ C vegan mayonaise
  • 1-1/2 Tbs Dijon
  • ½ tsp apple cider vinegar
  • ½ tsp dried dill
  • 1 Tbs dried chives
  • ¾ tsp shallot salt
  • ¼ tsp black pepper
  • 1 Tbs nutritional yeast
Directions
  1. Boil the potatoes for 10-15 minutes. Do not overcook! You want the potatoes firm, but cooked enough that a fork easily pierces them. Drain and rinse with cold water. You can also plunge the potatoes into cold water. Cover and chill in the fridge. In the meantime, get your other veggies chopped.
  2. Make the dressing by whisking together the mayo, mustard, vinegar, dill, chives, salt, pepper, and nutritional yeast.
  3. Combine the chilled potatoes with the other veggies and parsley. I think it's best to use your hands for this---it's gentler on the potatoes.
  4. Using a rubber spatula, fold in the dressing and coat the potatoes and veggies thoroughly. Chill for several hours. Enjoy!

Portobello Wraps

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Portobello Wraps -- Epicurean Vegan

After the delicious portobello wrap I had at Ouray Brewery last weekend, I decided to make my own. I had purchased some Vegenaise Chipotle Spread a couple of weeks back and figured it was high time to try it out.

This certainly has a zip to it, so go easy if you’re not keen on really spicy food. However, I did use chipotle olive oil and cumin in this meal, so that could have added some heat as well. Overall, an excellent spread or dipping sauce, plus dinner was ready in about 15 minutes.

INGREDIENTS:
3 large portobellos, washed, stems removed, and cut into slices
1/4 of a medium head of red/purple cabbage, sliced into strips
1/2 large red onion, cut into strips
Olive oil
1/4 to 1/2 tsp cumin
Salt and pepper, to taste
4 spinach tortilla wraps
Romaine leaves
Tomato slices
Vegenaise Chipotle Spread
Optional: sliced black olives

Portobello Wraps -- Epicurean Vegan

DIRECTIONS:
In a large skillet, heat the olive oil. Add the red onion and cabbage and cook over medium heat for 5-7 minutes, or until they begin to soften.

Portobello Wraps -- Epicurean Vegan

Add the portobello mushrooms and cook another 5 minutes, or until they begin to soften. Add the cumin, salt, and pepper.

Portobello Wraps -- Epicurean Vegan

Layer some Vegenaise onto the tortilla, then one large romaine leaf. Scoop some mushroom filling on next, then top with a few tomato slices (and black olives, if using). Roll up tightly and cut diagonally in the middle. Enjoy!

Portobello Wraps -- Epicurean Vegan

Portobello Wraps
 
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Author:
Ingredients
  • 3 large portobellos, washed, stems removed, and cut into slices
  • ¼ of a medium head of red/purple cabbage, sliced into strips
  • ½ large red onion, cut into strips
  • Olive oil
  • ¼ to ½ tsp cumin
  • Salt and pepper, to taste
  • 4 spinach tortilla wraps
  • Romaine leaves
  • Tomato slices
  • Vegenaise Chipotle Spread
  • Optional: sliced black olives
Directions
  1. In a large skillet, heat the olive oil. Add the red onion and cabbage and cook over medium heat for 5-7 minutes, or until they begin to soften.
  2. Add the portobello mushrooms and cook another 5 minutes, or until they begin to soften. Add the cumin, salt, and pepper.
  3. Layer some Vegenaise onto the tortilla, then one large romaine leaf. Scoop some mushroom filling on next, then top with a few tomato slices (and black olives, if using). Roll up tightly and cut diagonally in the middle. Enjoy!

 

Latin-Inspired Coleslaw

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Vegan MoFo, Day 3

Latin-Inspired Coleslaw -- Epicurean VeganI have become enamored with coleslaw this year. I guess it’s because we’ve received so much cabbage from our CSA, and before, I never really gave cabbage that much thought. I’ve made regular coleslaw and Asian coleslaw, so of course, it was only natural to make a Mexican-style one. This is great on its own, or wrapped in a tortilla.

INGREDIENTS:
1 large head of cabbage, shredded
1/2 C carrot, shredded
1 large red bell pepper, sliced thin
1 C fresh cilantro, slightly chopped
3 large green onion, chopped (both white and green parts)
1 Tbs pimento, diced
1/2 C Tofutti sour cream
1/2 C Vegenaise
1 Tbs almond milk
1 tsp lime juice
1/2 tsp liquid smoke
1/4 tsp Ancho chili powder
1 tsp cumin
1/4 tsp salt
1/2 C vegan cheddar shredded (or vegan pepper jack for an added kick)

DIRECTIONS:
In a large bowl, combine cabbage, bell pepper, carrot, cilantro, and green onions. In a small bowl, combine sour cream, Vegenaise, almond milk, lime juice, liquid smoke, pimento, chili powder, cumin, and salt. Add the sour cream mixture to the cabbage mixture and combine thoroughly. Stir in cheeze. Enjoy!


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