Can you believe that I have only made one new recipe from this book in the last year? I know! However as I still have a huge backlog of photos to share, I still have enough for many more posts before I run out. Still, I'd better get cracking on it again, percentage goals and all of that! I save photos according to their page number, so everything I have uploaded today comes from the salad chapter!
Retro Potato Salad Redux: This is a delicious, creamy potato salad, that is indeed very retro. Celery, pickle relish and a tangy mayo dressing combine with creamy cooked potatoes for something that will win over anyone missing the potato salad of their past.
Three-Alarm Potato Salad: As you may be aware, I don't have a strong chili tolerance these days, so I dialed the alarms way back on this. I used one small mild green chili instead of a hot one, and some mild salsa instead of hot salsa, and of course I left out the capsicum all together but replaced it with some grated carrot.
Potato and White Bean Salad with 'Roasted Red Peppers': Of course there are no roasted red peppers in this photo. I used some rehydrated and rinsed sundried tomatoes here instead. The recipe calls for cooking the potatoes for half an hour, but mine were done after 20 minutes.
Potato Salad with Seitan Strips and Tarragon-Mustard Vinaigrette: This salad is pretty awesome, with nice and chewy seitan strips in a tangy dressing. I served this over salad greens, and I got three yummy lunches out of it.
White Bean Salad with Fennel and Avocado: This is a very refreshing salad, with creamy beans, crunchy fennel and soothing avocado in a pretty zesty dressing. I got 2-3 servings out of this.
Warm Lentil Salad with Walnuts: This salad is as tasty as it is pretty. I used grated carrot instead of capsicum and a lightly sauteed the red onions because I don't really like raw onion. Serve over brown rice and salad leaves.
Southwestern Three Bean Salad: The tomato dressing on this salad is very fresh and makes for a great summery salad. I used greated carrot instead of capsicum, of course. It has a mix of three beans - pinto, kidney and black beans. The avocado is optional, but we all know that avocado is actually mandatory.
Black Bean and Corn Salad with Cilantro Dressing: I am a big fan of the black bean and corn combination. The recipe calls for a tin of mild green chiles, but we don't really have those easily available here (and I would have only used part of it anyway).
Curried Walnut 'Chicken' Salad: Seitan and walnuts give this salad a meaty but slightly crunchy texture. The dressing is a curried mix of soy yoghurt and mayo. Carrots, cekery, green onions and golden raisins are also part of this. Served over lots of soft lettuce.
Rice Salad with Cashews and Dried Papaya: This is a sweet salad that is great served over greens. Brown rice, cashews and dried papaya is coated in a sweet lime dressing.
(% 1000 Vegan Recipes blogged: 26.1%)
Cute Kitty Photo of the Post
Of course I took more than two photos of Zeno when I was in Seattle, so I thought I would share them with you over my next few posts. Here he is looking handsome. He does that all the time.