Roasted Potato Salad

September 29, 2015

Before I get to this lovely, scrumptious Roasted Potato Salad, I have to issue an apology. For the last few weeks, emails have not been going out to my followers when I publish a new post. You may not have noticed [I won’t hold it against you] but if you have, I’M BACK!

Although I hold a degree with the word “Technology” in it and I write a blog that is posted to the Internet, I am surprisingly computer-challenged. I can work through some computer systems and know my way around social media and Photoshop, sure. But ask me to figure out why my emails weren’t dispatching to followers? Totally clueless. It was so frustrating.

After hundreds of Google searches, endless troubleshooting, and a few “forget it, I just won’t blog anymore!” proclamations, I think I finally figured it out! Thanks a million to the slew of nerds wonderful computer-savvy individuals who responded to my desperate Craiglist add. Yeah, that’s how bad it got.

How funny would it be if I actually didn’t fix it and no one gets this email again?!

Sigh… Fingers crossed.

ANYWHO. On to the important stuff. Potato salad. I was never a fan of super creamy, yellowish, funky potato salad that sat out at barbeques attracting flies. It was always so soft and artificial and… Weird. I don’t know, I just don’t dig it.

BUT. We have gotten pounds and pounds of mixed-color potatoes from our weekly CSA. Why not give potato salad another try? Why not make it Roasted Potato Salad to actually give it some texture?! Why not add fresh corn for crunch and chickpeas for protein to take it to another level?!?? Why not.

Although this is still a creamy dressing, the spicy brown mustard brings some serious tang. And instead of soft, mushy potatoes drowning in sickly-thick sauce, we have a lightly dressed, texturally complex dish.

I have made this quite a few times this summer and have added a nice handful of fresh parsley to add a pop of freshness and make it colorful. On the day I made this to photograph, of course I realized we were out of parsley. You’ll just have to trust me, the parsley works.

Bye, bye soggy side dish; hellooo perfect potato salad.

Roasted Potato Salad

Prep Time: 15 minutes

Cook Time: 40 minutes

Yield: 4-6 servings

With a tangy, lightened-up dressing and chickpeas and corn for texture, this Roasted Potato Salad can’t be beat! It can be served warm or cold; a go-to all year round!

Ingredients

1 pound mixed potatoes, scrubbed
1 can chickpeas, drained and rinsed
2 cups corn, fresh or frozen (thawed)
½ cup chopped fresh parsley (not pictured but highly recommended)

For the dressing:

3 Tbs. vegan mayo (sub hummus or regular mayo)
2 Tbs. brown mustard
1 Tbs. tahini
1 Tbs. lemon juice
Pinch of salt and pepper, to taste

Instructions

Preheat oven to 425F and chop potatoes into bite-size pieces. Spray a baking sheet with non stick spray, toss potatoes with salt & pepper, and spread out on sheet. Bake for 35 minutes, tossing once or twice.
In a small bowl, whisk together dressing ingredients. Set aside.
Drain and rinse chickpeas and thaw corn if using frozen. Add to a large bowl with the roasted and slightly cooled potatoes. Pour dressing over and toss to combine.
Stir in chopped parsley and enjoy warm or chilled.

http://areyoukitchenme.com/roasted-potato-salad/

Tomato Chickpea Caprese

September 23, 2015

Today is the first day of fall. Woah. Full disclosure: I’m not your typical pumpkin-spice-latte-everything-as-soon-as-september-hits white girl. *gasp!* In the spirit of my rebellion, I’m posting a recipe that I should have posted months ago. A wonderfully light, summery Tomato Chickpea Caprese salad.

We’ve been gobbling up this easy side dish all summer and I can’t believe I have never posted it on here! We were getting pint after pint of cherry tomatoes and this is the best way to use them up.

I like to make a big batch on the weekend to have in the fridge all week. It also make a great topping for a lettuce salad. A salad salad. Saladsalad. Meta salad…

I use a bit of oil to make a dressing but to be honest, you don’t need it. The salt causes the tomatoes to release their juices and creates a sweet and tangy dressing. I’d be a liar if I said I didn’t drink the juice from the bottom of the Tupperware. #noshame

So if you’re like me, not quite ready for puffy vests and pumpkin-mania, hang onto a few last moments of summer with this easy-as-[not pumpkin]pie Tomato Chickpea Caprese salad!

Tomato Chickpea Caprese

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: 3-4 servings

This light, fresh play on classic Caprese is vegan, low-fat, and addictively delicious!

Ingredients

1 pint mixed cherry tomatoes (or two cups chopped regular tomatoes)
1 can chickpeas
8-10 large basil leaves
1 Tbs. olive oil (optional)
1 tsp. lemon juice
½ tsp. each, salt + pepper

Instructions

Stack the basil leaves flat on top of each other, roll them up, and thinly slice the roll. Add basil, chickpeas, and tomatoes to a large bowl.
If using oil, whisk together with lemon juice and salt and pepper. Pour over tomatoes and chickpeas and toss to combine. Enjoy!

http://areyoukitchenme.com/tomato-chickpea-caprese/

Savory Vegan Breakfast Bites

September 21, 2015

To say I’ve been busy lately would be the most laughable understatement about my current work life. With jam-packed, whirlwind, overwhelming days, the last thing on my mind has been cooking a fancy breakfast every morning. Enter, Savory Vegan Breakfast Bites!

If you’ve seen pictures of people baking eggs in muffin tins to make mini “quiche”-type snacks, this is basically a vegan version! But slightly fluffier and less… jiggle-y. They’re fluffy and light like muffins but savory and filling like eggs.

Per usual, I lean on my favorite non-flour for this, chickpea flour! There’s just nothing it can’t do!

With plenty of fiber, protein, veggies, and flavor, these bites will keep you fueled up all day! They’d also be great for kiddos heading off to school- what kid doesn’t like mini-sized foods?!? In my house, I bake a double or triple batch, cool them completely then pop them in the freezer to have on hand. A quick nuke in the microwave and I’m out the door!

Gotta run! Places to go, people to see! Don’t worry, a baggie of these lives in my purse for breakfast and snack emergencies!

Savory Vegan Breakfast Bites

Prep Time: 5 minutes

Cook Time: 12 minutes

Yield: 18 bites

Savory Vegan Breakfast Bites make getting out the door with a healthy breakfast a cinch! Also great for a filling midday snack!

Ingredients

1 ½ cups chickpea flour
¾ tsp kala namak (black salt), ( optional but give the bites an “eggy” flavor, cheap and easy to find at Indian/international grocery stores )
1 tsp. baking powder
1/3 cup + 3 Tbs. water
½ cup chopped tomatoes, blotted dry
½ cup arugula or spinach, chopped
¼ tsp. garlic powder
½ tsp. onion powder

Instructions

Preheat oven to 350 F.
Add all ingredients to a large bowl and stir until combined.
Grease a mini muffin tin with oil or spray and fill each cup ¾ of the way full.
Bake for 7 minutes and check for doneness- a toothpick should come out clean. Add more time if necessary, up to 12 minutes total.
Allow to cool completely then store in an air-tight container in the fridge or freezer.

http://areyoukitchenme.com/savory-vegan-breakfast-bites/

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