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Potato Salad
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Ingredients (use vegan versions):
- extra-firm regular tofu
- potatoes-skins on
- Grapeseed Oil Veganaise
- celery, optional
- red or sweet onion, optional
- coarsely chopped basil, optional
- coriander powder
- Johnny's Dock (if you're not from WA, you can use the following)
- salt
- coarsely ground black pepper
- dash of paprika and/or chili powder
- summer savory if you have it
- any other spice you enjoy, just taste test!
Directions:
Verrry Simple, Verrrry Easy. Just cut
the potatoes up into small maybe
thumbnail size chunks and boil them
(don't forget to salt the water!).
Meanwhile cut your celery and tofu
up into the same size pieces. Chop
onion pretty fine (you don't want too
much of the taste in your mouth at
once), and coarsely chop the basil
(same rule applies). Drain potatoes
when done and combine all above
ingredients in a bowl.
Coat with Vegenaise (use whichever brand you
like but this is my favorite). Be sure
to use enough Vegenaise, as it can
get dry w/o. Then start tossing w/ the
spices, to taste of course, and taste
along the way to make sure you've
got it! (Bet you never thought this
simple of a recipe would take this
long to explain!!) :)
Serves: Not Sure
Preparation time: A Little While
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