#MeatlessMonday - Vegan Potato Salad

Monday, April 28, 2014

Vegan Potato Salad

A few notes before we start:

  • When boiling potatoes - mashed or potato salad - add the potatoes to cold water and then bring to a boil. Don't add the potatoes to already boiling water or the outsides will cook and fall apart before the insides are done.
  • With potato salad potatoes, add a splash or two of vinegar to the water. This will help keep the potatoes from falling apart.
  • When making potato salad, once the potatoes are done boiling, strain them and then right away add the other ingredients(especially the mayo/Vegenaise). The potatoes will absorb the condiments better. If you cool the potatoes before hand, you may notice that the mayo doesn't stick to them well.


With that said, here we go.

I usually use red potatoes unpeeled, but they were out, so we're using Idaho/Russet today - no biggie, but peel those ones. These were smallish-medium sized specimens(slightly larger than the usual reds) and I used about 7 or 8 of them. With the red potatoes I'll do 10 or so.

Cube up into chunks - personal preference on size. I go for fairly small, about 1/2-inch cubes. Pretty much the same size as I use when making mashed. Add to cold water, bring to boil and boil until tender enough to easily bite through but not falling apart. Usually about 10 min of boiling, but check occasionally.

I use Vegenaise (about a cup or so), Dijon AND spicy brown mustard (about a tablespoon of each, maybe a little more), salt (to taste ~1/2 tsp), black pepper (to taste), chopped dried dill (to taste ~1/3 tsp), a little thyme (about half as much as dill), green onion (a full bunch, chopped), and 2 small cans of sliced black olives. You can also add relish, hard-boiled eggs (not if you're vegan), white onion, etc. This is just all personal preference.

SO like I said, mix all the ingredients together in a big bowl after the potatoes are done while they are still hot. Once everything is mixed thoroughly, stick in the refrigerator to chill. I like to stir occasionally while it's chilling too just to keep it all even. Add some more condiments of necessary.

#MeatlessMonday - Oatmeal Breakfast Bars

Monday, April 21, 2014

My awesome book friend Tiffany posted this recipe on her Facebook page a couple weeks ago. I made them last weekend to try them out, and they were really good! It's a perfect warm breakfast, and it doesn't take much time at all. The ingredients are simple and clean, and everyone should be able to enjoy these. Plus, you can totally add different mix-ins to make them different every time. Enjoy!

Oatmeal Breakfast Bars


  • 3 ripe bananas
  • 1/3 C apple sauce
  • 2 C oats
  • 1/4 C almond milk (or coconut milk, etc.)
  • 1 tsp vanilla
  • 1 tsp cinnamon (I used pumpkin pie spice.)
  • Optional mix-ins
    • Raisins
    • Chips (chocolate, carob, peanut butter, butterscotch, caramel)
    • Nut butter
    • Nuts
    • Chia seeds
  1. Preheat oven at 350 degrees.
  2. Mash three bananas in a large bowl.
  3. Add the rest of the ingredients and mix well.
  4. Add in any mix-ins and mix well.
  5. Bake for 15-20 minutes.

#MeatlessMonday - Zucchini Noodles With Alfredo Sauce

Monday, April 14, 2014

I suck at posting recipes.

Well, okay, I don't suck. I'm ridiculously busy. Like, busy doesn't even describe what I am. But this is not a complaint. At all. <3

However, on Saturday night, I asked my husband to make an Alfredo sauce for zucchini noodles because I'd been really wanting to eat it again since having some at our friends' house a while back. He found this recipe for cashew Alfredo sauce and it turned out AMAZING. So I made him take a photo so I could share it with all of you great people for Meatless Monday. YUM! Enjoy!

Creamy Cashew Alfredo Sauce

  • 1/2 C raw cashews
  • 1 C boiling water
  • 1 tsp lemon juice
  • 2 garlic cloves
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • Pulse raw cashews in food processor until very fine.
  • Add in boiling water and process until smooth.
  • Add the rest of the ingredients and process until smooth.
Pour over zucchini noodles, add steamed broccoli and red pepper, and twirl with a fork. Mmmmm. 

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