Potato Salad

Mediterranean Chickpeas

Roasted Root Vegetables

Four Bean Salad

Red and Green Potato Salad

Potato Salad

• 8–10 medium potatoes (yellow or red are best)

Dressing

• 1 C vegan mayonnaise
• 2 T oil
• 2 T vinegar
• 2 T mustard
• 1 tsp sugar
• 1/2 tsp salt
• pepper, to taste

Optional ingredients

• 1/2 C diced celery, dill pickles, and/or carrots
• 1/4 C chopped scallions and/or sliced black olives

Garnishes

• 1/4 C finely chopped parsley
• dash of paprika

Boil the potatoes until tender (10–20 minutes, depending on the type). While the potatoes are boiling, combine the dressing ingredients in a small bowl, and mix thoroughly.

When the potatoes are tender, run cold water over them and carefully peel with a knife. Cube the potatoes and place in a large bowl with any optional ingredients that are desired. Pour dressing over the potatoes and toss.

Refrigerate for at least one hour before serving. Add garnishes if desired.

Mediterranean Chickpeas

from The Vegetarian Way

• 2 medium onions, chopped
• 3 cloves garlic, minced
• 1 T olive oil

• 3 C cooked chickpeas
• 1 10-oz package frozen chopped spinach, defrosted
• 1 28-oz can crushed tomatoes
• 1 C chopped fresh tomatoes
• 1 tsp crushed red pepper flakes
• 1 tsp dried oregano

• juice of 2 lemons
• salt & black pepper, to taste

Sauté the onions and garlic in the olive oil in a large saucepan over medium heat until the onions are tender. Add chickpeas, spinach, tomatoes, pepper flakes, and oregano. Cover and simmer for 30 minutes. Add lemon juice, salt, and pepper.

Roasted Root Vegetables

from A Taste of Vitality

• 1 large onion, thinly sliced
• 2 large potatoes, cut into 2-inch pieces
• 3 1/2 lbs sweet potatoes, cut into 2-inch pieces (about 4 large sweet potatoes)
• 2 large carrots, cut into 1-inch pieces
• 5 garlic cloves, crushed
• 1 1/2 tsp olive oil
• 2 T dried dill weed
• 1 tsp sea salt

Toss cut vegetables, garlic, oil, dill, and salt in a bowl. Transfer to baking sheet (it should not need to be oiled since the vegetables are oiled) and roast in a 450° F oven (no need to preheat oven) for about 50 minutes, or until the vegetables are not hard, and have browned. During the last 30 minutes of roasting, toss vegetables every 10 minutes to ensure they do not burn on any one side.

Variations: Use different types of herbs or spices in place of dill weed (such as rosemary, basil, or garam masala for an Indian flavor).

Four Bean Salad

from Kathryn Bulver

• 1 can kidney beans
• 1 can garbanzo beans (chickpeas)
• 1 can green beans
• 1 can black beans (or black soy)
• 1 small can sliced black olives
• 1 small jar pimentos

• 3–4 T Italian dressing (I like Zesty Italian)

• romaine or leaf lettuce

Rinse, drain, and combine first six ingredients. Pour dressing on top of this and let it make its way through the pile of beans (fancy recipe directions, huh?). Serve on a bed of lettuce.

(Makes 6–8 servings, depending on your appetite and on whether you use it as a main dish or side dish. Works great for picnics—I got a lot of compliments on it from my decidedly non-vegan colleages as well as some students at our departmental fall picnic. It’s fast and easy—good for days when you’re feeling a bit too lazy to cook!)

Red and Green Potato Salad

from Kathryn B

Choose quantity of potatoes (based on amount of salad wanted, or on how much of any ingredient you have).

Scrub red potatoes and cube. Boil until soft (but not mushy).

Drain potatoes, and while they are still warm, add a dressing made of vegan mayo (I prefer Vegenaise), zesty Italian dressing, and mustard, in that order of quantity, to taste.

Add diced red onion, red pepper (or jarred diced pimentos, drained), peas, and chopped raw spinach or other green. Stir to blend. Add salt and pepper to taste. The finished salad is best when there are about equal amounts of potatoes and non-potato veggies.

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