I hate mayo. I likewise hate Vegenaise and all other mayo-ish related products, so when I saw a potato salad made without mayo-like-products, I jumped at the chance to make it. I also, ate half of this bowl for dinner one night. Yeah, it’s pretty good.
The secret to the creaminess is a food processor (or a blender). Prepare this as close to serving time as possible. It can sit for a couple of hours, but anything more than that and the avocado will brown. Likewise, you can’t really store it overnight, so oh darn, you will have to eat it in a few hours. Thanks to Isa for yet another delightfully veganized recipe to share that omnivores won’t balk at. Take it to your next potluck and revel in the fact that you don’t actually need to keep it on ice or worry about being the family member that causes the reunion food borne illness. Cheers!
- 2 lbs fingerling potatoes, cut into 3/4 inch chunks
- 2 avocados
- 2 T lime juice, from a lime or two
- 1/2 tsp salt
- 1/4 tsp ground cayenne pepper (optional)
- 1 plum tomato, chopped
- 1 small red onion, diced small
- 1 smallish cucumber, diced very small
- Scallions for garnish (optional)
Put potatoes in a pot and cover with water. Cover pot, bring water to a boil. Lower the heat to a rolling boil and cook for 15 to 20 minutes, until potatoes are easily pierced with a fork. Drain and set aside to cool.
Once potatoes have cooled, prepare the dressing. Split the avocado in half, remove the seed and scoop the yumminess into the food processor. Add the lime juice and salt and puree until smooth, scraping down the sides with a spatula as needed. Once smooth and creamy, add the tomato and onion. Pulse until they are incorporated but not completely blended. You should still be able to see the tomato and onion.
Put the potatoes and cucumbers in a large mixing bowl and mix them up. Add the dressing and mix well. Taste for salt and spice. Wrap tightly and chill until ready to use. Top with scallions, if you like.
Posted in Brunch, Recipes, Salad, Vegan, Vegetarian
Tagged avocado, mayo-less, omnivore friendly, potato salad, potluck, potluck-worthy, vegan, vegetarian
Semester is finally coming to a close. My grading is nearly finished and it’s time to get some good food up here for the month of December! This is a wonderful dish perfect for those potlucks where you can’t take another helping of green bean casserole made from gray, canned, green beans (not that those little crispy onion things aren’t delicious, but come on!). This will spice things up. This modified recipe is courtesy of Vegetarian Times’ reader recipe contest of 2011 and is featured on the cover of the December 2011 issue. This recipe made enough for me to make a 9×9 pan for dinner, then freeze a fully made 8 1/2 x 11 pan for later when we have company.
- 1 15-oz. can tomato sauce
- 1 3/4 cups low-sodium vegetable broth
- 1 tsp ancho chile powder
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp cumin
- 1/2 tsp chipotle chile powder
- 1 T extra virgin olive oil
- 1 small onion, diced (1 cup)
- 1 1/2 lb. sweet potatoes, peeled and diced (3 cups)
- 1 15-oz. can diced tomatoes, drained
- 1 16-oz. jar prepared medium salsa
- 2 cloves garlic, minced (2 tsp.)
- 1 chipotle chile in adobo sauce, drained and minced
- 1 15-oz. can black beans, rinsed and drained
- extra virgin olive oil, for brushing baking dish
- 16 6-inch corn tortillas, warmed
- 2 limes, cut into wedges, for garnish
- 1 avocado, sliced, for garnish
- 1/2 cup faux sour cream, for garnish
- Cilantro sprigs, for garnish, optional
To make Sauce: Bring all ingredients to a simmer in saucepan over medium heat. Whisk to combine, then remove from heat. Season with salt and pepper, if desired.
To make Filling: Heat oil in separate saucepan over medium heat. Add onion, and sauté 3 to 5 minutes, or until soft. Add sweet potatoes, tomatoes, salsa, garlic, chipotle chile, and 1/2 cup water; bring to a boil. Reduce heat to medium-low, and simmer 30 to 40 minutes, or until sweet potatoes are soft. Mash mixture with potato masher until combined. Add black beans, and cook 5 minutes. Remove from heat.
To assemble Enchiladas: Preheat oven to 350°F. Brush 13- x 9-inch baking dish with oil. Spread 1/2 cup Sauce in bottom of dish. Fill tortillas with Filling. Roll, and pack close together seam-side down in baking dish. Top with remaining sauce. Bake 15 minutes. Let sit 10 minutes before serving. Garnish with lime wedges, avocado slices, faux sour cream, and cilantro sprigs, if using.