Vegan German Potato Salad

Vegan German Potato Salad PinThis Vegan German Potato Salad recipe tastes a lot like the potato salad my German grandmother made when I was a kid. It’s very vinegary and flavorful.

Traditional German Potato Salad is made with bacon so we simply omitted that and didn’t notice its absence. However, you may be able to simulate that flavor by adding some liquid smoke into the dressing. Bacon gets most of its flavor from the liquid smoke it’s bathed in, so adding a little of it to this recipe might do the trick.

Or you could use some bacon bits, which are vegan because they aren’t made of bacon. They’re not healthy, either, but they do taste like bacon. If you try either of these options, please let us know what you think.

Amelia liked the crunch of the raw celery and green onion, but I would prefer it slightly sautéed so there’s not as much difference in texture between the raw veggies and the cooked soft potatoes. It’s a weird texture thing for me to bite into a soft potato and then hit a crunchy piece of celery. If you’re like me, you might want to sauté the celery and onion in a little veggie broth to soften them up.

This recipe pairs well with any vegan burger, corn-on-the-cob, green beans or your favorite vegan dishes.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant-based eating.

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White Bean Dip or Spread

White Bean Dip Spread PinThis White Bean Dip is great for dipping your veggies into, but it’s also a delicious and healthy spread for your sandwiches. It’s similar in texture to hummus, but it’s made with white beans instead of chickpeas. It’s a great option if you’re tired of regular old hummus (gasp!).

And Amelia says it’s “super easy” to make. You just combine all of the ingredients into a food processor and pulse it until it’s the consistency that you like.

Since there’s no tahini in this recipe, it’s much lower fat and lower calorie than traditional hummus. Thanks to the balance of protein and carbs, it’s a great pre or post workout snack, too.

It has a mild flavor so it tastes great with a wide variety of veggies, especially when used as a spread on veggie sandwiches.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant-based eating.

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Sauteéd Radishes Recipe

Sauteed Radishes Recipe PinRaw radishes are an acquired taste, but this Sauteéd Radishes recipe are sure to be a hit with almost anyone. Sauteing softens the peppery taste, bitterness and tough texture, making them a perfect low calorie (only 18 calories per serving!) side dish or addition to your Hearty Side Salad.

When I was younger, the peppery flavor and bitterness of radishes was too strong for me. But as I grew older, I began to enjoy raw radishes with a little salt or shaved over my salad. If, like me, you didn’t like them the last time you tried one, give them another try now. Your tastes are constantly changing and this vegetable is a nutrition powerhouse.

Radishes are a cruciferous vegetable like cauliflower and broccoli. They have lots of fiber, carotenoids (beta-carotene, lutein, zeaxanthin); vitamins C, E, and K; folate; and other minerals. There is also evidence to suggest they help prevent and fight several forms of cancer, earning the radish its superfood label.

This Sauteéd Radishes recipe pairs well with a Vegan BLT, Red Bean Burger, Black Bean Burger or your favorite summer main dish.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant-based eating.

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Vegan Pasta Salad

Vegan Pasta Salad PinThis Vegan Pasta Salad is oil free, delicious and easy to make. It’s a great summer dish to take on a picnic or to a family gathering.

Pasta salad has always been one of my favorite side dishes. We always used the store-bought mix before going WFPB, but it has lots of additional ingredients, preservatives and uses lots of oil. So Amelia decided to make our own and added some more colorful veggies while she was at it.

Amelia used cauliflower, grape tomatoes, cucumber and black olives, but it would also be great with artichokes, broccoli or your other favorite veggies.

You can use your favorite Italian salad dressing, but we used my oil-free creation, JP’s Italian Salad Dressing. This salad dressing is also easy to make so the hardest part of this recipe is chopping the veggies.

It’s easy to make this recipe gluten-free, too. Just use gluten-free pasta instead of the flour-based rotini that we used.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant-based eating.
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Lemony Spring Peas and Zucchini

Lemony Spring Peas and Zucchini PinThis Lemony Spring Peas and Zucchini recipe is a fresh and delicious Amelia special. She concocted this recipe from all of our favorite ingredients: zucchini, garbanzo beans, peas, onion and mushrooms. Adding the Lemon Sauce recipe adapted from the Minimalist Baker makes it all lemony and flavorful.

We tried to spiralize our zucchini, but the spiralizer we bought doesn’t work very well. It works ok for slicing, but the spiralizing blade did a better job of cutting my thumb than the zucchini. As long as the zucchini is thinly sliced, it works just as well.

If you’re using frozen peas, be sure to thaw them first or they won’t cook at the same rate as everything else.

You can substitute spaghetti squash or quinoa for the brown rice. You can also serve it without the rice and pair it with some Balsamic Marinated Baked TofuHealthy Butternut Squash or BBQ Tempeh.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant-based eating.
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