Showing posts with label blue potatoes. Show all posts
Showing posts with label blue potatoes. Show all posts
Thursday, July 4, 2013
RED, WHITE AND BLUE POTATO SALAD FOR FOURTH OF JULY
This salad is one of my favorite recipes from my book "World Vegan Feast", and a great one for any summer celebrations, picnics or potlucks.
Printable Copy
RED,
WHITE AND BLUE POTATO SALAD (OR RED AND WHITE FOR CANADA DAY)
(July 1st/Canada Day; July 4th/USA)
Serves 6
This recipe is from my book "World Vegan Feast" (Vegan Heritage Press, Woodstock, Virginia, 2011), and I have added some new information about cooking potatoes in this version of the recipe.
(July 1st/Canada Day; July 4th/USA)
Serves 6
This recipe is from my book "World Vegan Feast" (Vegan Heritage Press, Woodstock, Virginia, 2011), and I have added some new information about cooking potatoes in this version of the recipe.
This patriotic salad makes a
delicious counterpart to your favorite vegan burgers (here's my latest version), or even as a light main
dish. If you aren’t American or
Canadian, you can simply use any kind of waxy, thin-skinned new potato wherever
you are!
NOTE ON COOKING POTATOES: Use waxy potatoes for potato salads, rather than baking potatoes. Waxy potatoes contain less starch and hold their shape better after cooking. Steaming is the preferable method of cooking, and also microwaving (instructions in recipe), especially for blue and purple potatoes, which I find tend to get mushy when boiled. Common white waxy potatoes in North America are round whites and long whites-- they have very thin skins.
NOTE ON COOKING POTATOES: Use waxy potatoes for potato salads, rather than baking potatoes. Waxy potatoes contain less starch and hold their shape better after cooking. Steaming is the preferable method of cooking, and also microwaving (instructions in recipe), especially for blue and purple potatoes, which I find tend to get mushy when boiled. Common white waxy potatoes in North America are round whites and long whites-- they have very thin skins.
Ingredients:
2 pounds new or nugget potatoes:
use half white potatoes and red potatoes, or use 12 ounces white potatoes, plus
10 ounces each of red and blue potatoes
Dressing:
1/2 cup vegan broth
2 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1/2 tablespoon brown sugar
1/2 teaspoon salt
1 clove garlic, crushed
freshly-ground black pepper to taste (Note: I like this with plenty of pepper!)
Additional Ingredients:
1 small red onion, finely chopped
2 large green onions, sliced 1/8-inch thick
1 tablespoon chopped fresh dill or 1 teaspoon dried dill weed
1/2 cup crumbled extra-firm tofu, drained
1/4 cup vegan parmesan substitute (such as my "Walnut Parm" from "World Vegan Feast"; or Parma!; or Go Veggie! Grated Parmesan Flavor Cheese Alternative, formerly known as Galaxy Vegan Soy Parmesan; or my Okara Parmesan; or Parma Zaan Sprinkles )
Dressing:
1/2 cup vegan broth
2 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1/2 tablespoon brown sugar
1/2 teaspoon salt
1 clove garlic, crushed
freshly-ground black pepper to taste (Note: I like this with plenty of pepper!)
Additional Ingredients:
1 small red onion, finely chopped
2 large green onions, sliced 1/8-inch thick
1 tablespoon chopped fresh dill or 1 teaspoon dried dill weed
1/2 cup crumbled extra-firm tofu, drained
1/4 cup vegan parmesan substitute (such as my "Walnut Parm" from "World Vegan Feast"; or Parma!; or Go Veggie! Grated Parmesan Flavor Cheese Alternative, formerly known as Galaxy Vegan Soy Parmesan; or my Okara Parmesan; or Parma Zaan Sprinkles )
Gently scrub the potatoes, but
leave the skins on. Leave the potatoes
whole if they are very small nuggets.
Otherwise, cut into 1-inch dice.
Steam the potatoes over simmering water until tender, about 15 minutes. Alternative (and recommended for blue potatoes) directions: Micro-steam the potato chunks in a covered microwave-safe
casserole. For 2 lbs potatoes, peeled, cut into 1-inch chunks, rinsed
well, and drained, cook at 100% power for about 12 minutes. You do NOT need to
add water to the casserole, BTW.
Transfer them to a serving bowl.
In a small bowl, combine the
broth, oil, both vinegars, mustard, sugar, salt, garlic, and plenty of black
pepper. Whisk together to blend well,
then the Dressing over the still hot potatoes.
Add the red and green onions, dillweed, tofu and vegan parmesan. Toss
well to combine. Cover and refrigerate
until serving time.Transfer them to a serving bowl.
Enjoy!
Thursday, January 27, 2011
LOWER-FAT PURPLE SKORDALIA (GREEK POTATO AND GARLIC DIP) WITH GIGANTE BEANS
I have some purple potatoes that need to be used. A friend purchased them for me in the fall at a farmers' market in Vancouver -- organic ones at $3 lb! I was saving them for a Peruvian recipe (that's coming!), but today I decided to pretty-up a delicious potato-based Greek dip (or spread) called Skordalia by using them instead of the usual white ones. I also wanted to lower the fat in the recipe (the traditional recipes contain LOTS of olive oil), which I did by using my low-fat homemade vegan mayonnaise (you can also use Reduced Fat Vegenaise®, if you prefer). The result is a creamy, deliciously garlicky dip that is very simple to make.
This dip is traditionally served with fried fish, but is delicious with fried tempeh or tofu strips, or raw or steamed vegetables (green beans would be yummy!). We like it with cooked gigante beans
(giant lima beans
). These are sometimes called giant butter beans, and are sometimes available already cooked in large cans
in Mediterranean grocery stores) as dippers. Just soak the dried ones overnight and change the water, add a bit of salt and simmer for about 1 hour, or until tender, but whole and intact. Scoop them carefully out of the pot and spread them on cookie sheets to cool before using-- use any broken ones in soups, etc..
This combination makes a hearty snack or lunch.
BTW, anthocyanin pigments, which are responsible for red, purple and blue vegetables and fruits, give these potatoes their unusual color and have nutritional value as antioxidants. Consequently, blue/purple potatoes have higher levels of antioxidants than ordinary potatoes.
Are purple and blue potatoes different varieties? Yes and no-- read this article!
BRYANNA'S PURPLE SKORDALIA (GREEK POTATO AND GARLIC DIP OR
SPREAD), LOWER FAT!
Servings: 6 (1/2-cup)
Yield: 3 cups
Purple (or blue) potatoes make this delicious dip even more
special and certainly prettier! TIP: Purple or blue potatoes react best to
steaming, rather than boiling
1 lb. purple or blue potatoes
6 large cloves garlic, crushed
1 cup Bryanna's Lowfat Veggienaisse or commercial reduced-fat mayo
1/2 medium lemon, juiced
1/2 teaspoon salt
chopped or dried parsley for garnish
Wash the potatoes and cut into even-sized halves or chunks.
Do not peel! Steam them over simmering water until fork-tender, but not mushy.
Peel each chunk under cold running water-- the skins should slip of easily.
In a large bowl, mash the potatoes well with a potato masher
(or use a potato ricer). Add the crushed garlic and the vegan mayonnaise. Mash
again, and then switch to a heavy wooden spoon and beat in the lemon juice and
salt.
Smooth the mixture into a shallow serving bowl and spray
with olive oil from a pump sprayer. Sprinkle with fresh chopped or dried
parsley. Serve at room temperature (if
refrigerated, let it sit at room temperature for about an hour before serving
Nutrition Facts:
Nutrition (per 1/2 cup): 131.9 calories; 33% calories from
fat; 5.0g total fat; 0.0mg cholesterol; 407.9mg sodium; 334.9mg potassium;
20.1g carbohydrates; 1.7g fiber; 0.9g sugar; 18.3g net carbs; 2.6g protein; 2.7
points.
If you use Reduced-Fat Vegenaise®, the fat and calorie
content will be higher, as follows per 1/2 cup: 191.5 calories; 57% calories
from fat; 13.4g total fat; 0.0mg cholesterol; 400.3mg sodium; 304.7mg
potassium; 19.3g carbohydrates; 1.4g fiber; 0.8g sugar; 17.9g net carbs; 1.6g
protein; 4.7 points.
Enjoy!
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