Recipe

No special occasion or equipment is needed for such undetectably vegan goodness. Bring it to a potluck or party or serve it with homemade mayo during your next BBQ!

Link to the Original Recipe from nutriciously.com

Ingredients

2 lbs white potatoes, peeled and chopped (900 g)

• ¾ cup celery, chopped (170 g)

• ½ cup parsley, finely chopped (15 g)

• ½ cup dill pickles, chopped (77 g)

• 1 green bell pepper, finely chopped

• 2 green onions, finely chopped

• 1 tbsp mustard (optional)

• Radishes, chopped (optional)

• ¾-1 cup vegan mayo

Instructions

Place the peeled and cubed potatoes into a large pot and cover with water. Bring to a boil, then reduce heat and let them cook for 15 minutes.

1. Once the potatoes are fork-tender, drain and let them cool.

2. Meanwhile, prepare the rest of your ingredients.

3. Make the cashew mayo by placing all ingredients in a high-speed blender and blend until smooth. Adjust to taste with salt and nutritional yeast; add more water if you want a thinner consistency.

4. Add cooked potatoes, celery, parsley, pickles, bell pepper, and green onion to a large bowl.

5. Top with your vegan mayo and mix until well combined with a large spoon. Adjust to taste with salt, lemon juice and mustard.

6. Serve immediately or cover and refrigerate for at least an hour to allow the flavors to blend and taste even better!

Notes

• If you don’t like dill pickles, celery or bell peppers, you can go straight to a potato-and-onion-version instead or choose different veggies to add into your potato salad.

• To add a bit more zing, use some pickle juice to thin out the mayo.

• This vegan potato salad keeps in the fridge for up to 5 days but tastes best within the first 3-4 days.

• Feel free to use store-bought vegan mayo for this recipe.

Recipe

Do you love pizza and are ready for a twist on the Italian classic? Try this vegan mashed potato pizza crust! It takes only 10 minutes of hands-on prep time, is really low in calories and totally grain-free.

Link to the Original Recipe from nutriciously.com

Ingredients

Potato Pizza Crust

• 1 ½ lb potatoes, peeled and cubed (680 g)

• 2 cups cauliflower florets (200 g)

• 5 tablespoons potato starch

• Salt and pepper to taste

• Pinch of nutritional yeast (optional)

Toppings

• Green hummus

• ½ cup cooked chickpeas (80 g), drained

• ½ medium zucchini (100 g), thinly sliced

• 1 large tomato, thinly sliced

• 1-2 button mushrooms, thinly sliced

• ½ red onion, thinly sliced

• 1 cup fresh arugula (20 g)

• Salt and pepper to taste

Instructions

Make the Potato Pizza Crust

1. Using a medium-sized pot, steam your cubed potatoes and cauliflower florets for around 25 minutes until soft and fork-tender. 

2. Then, preheat the oven to 430° F (220° C) and line two baking sheets with parchment paper.

3. Once the potatoes and cauliflower are done cooking, drain them well. Using an immersion blender, fork or food processor, mash them until completely smooth.

4. Add potato starch, salt, pepper and mix until well-combined.

5. Using a wet spatula, thinly spread the potato mixture onto your prepared baking sheets, forming two pizza crusts.

6. Place the baking sheets into the oven and bake your potato crust for 15-20 minutes until lightly golden.

Assemble the Veggie Pizza

1. Once this time has elapsed, remove the potato pizza crust from the oven. Spread with hummus and top with chickpeas, zucchini, tomato, mushrooms and onion.

2. Lightly season your potato veggie pizza with salt and pepper and return to the oven to bake for another 15 minutes.

3. Top with fresh arugula, nutritional yeast or vegan parmesan if desired, then serve immediately. Enjoy

Quinoa Veggie Bowl

An easy, plant based meal that celebrates the bounty of spring. This Quinoa Veggie Bowl will leave you feeling healthy and satisfied. A big dollop of pesto brings tons of bright, fresh flavor.

Link to the Original Recipe from www.veggieinspired.com

Ingredients

• 1 ½ cups dry quinoa

• 2 ½ cups water or vegetable broth

• 1 bunch asparagus woody bottom stems snapped off or trimmed

• 1 bunch radishes halved or quartered (stems and leaves removed)

• 2 teaspoons olive oil divided (see notes for an oil-free option)

• salt and pepper to taste

• 2 handfuls fresh spinach leaves

• ½ cup chopped or slivered raw almonds

• 1 recipe Pumpkin Seed Pesto

Instructions

• Preheat the oven to 400°F.

• You can use your favorite store bought pesto OR make the pesto from scratch. You can make the pesto ahead of time if you wish and keep in the fridge. (click here for Pumpkin Seed Pesto recipe)

• Toss the radishes with 1 teaspoon of olive oil and a sprinkle of salt and pepper. Spread on a rimmed baking sheet in one even layer.

• Spread the asparagus spears out in one even layer on another baking sheet. Drizzle with 1 teaspoon olive oil and sprinkle with salt and pepper.

• Roast both pans for 20 to 25 minutes until the vegetables are browned and tender. Stir the veggies on the pan and spread back out after 15 minutes.

• While the vegetables are roasting, place quinoa and water (or vegetable broth for added flavor) in a medium pot and bring to a boil. Turn down heat to a simmer, cover, and cook for about 15 minutes until the water is absorbed and the quinoa is cooked through. Fluff with a fork.

• To assemble the bowls, place a small handful of spinach in a bowl, top with quinoa, roasted veggies, almonds, and a dollop of pesto.

Notes

~ The pesto can be made ahead of time and kept in an air-tight container in the fridge for up to 5 days.

~ Rinse the quinoa well before cooking to remove any debris or bitterness.

~ Fluff the quinoa with a fork when it’s done. Do not stir it with a spoon…that will just make it sticky and mushy.

~ Use rice, couscous, orzo or any grain you love instead of quinoa to mix it up.

~ A drizzle of oil on the vegetables will help them brown and caramelize and produce a richer flavor. It will also prevent them from sticking to the pan.

~ For an oil-free option, use a squeeze of lemon juice or dash of tamari instead. Place a sheet of parchment paper on the baking sheet under the veggies to prevent sticking.

~ Add some white beans or baked tofu for an added protein boost.