As Rob and I hone our BBQ hosting skills, we have divvied up the work. Rob tends to the BBQ and I work on the sides. I have never liked the stress of cooking while guests are over so I have gravitated to the make-ahead salads. And guys, this potato salad is wicked awesome. Seriously.
I took some small potatoes and roasted them with paprika (the regular stuff works – I was all out of the smoked variety) along with dried tarragon, onion and garlic granules. When they came out of the oven, Rob and I had to peel ourselves from the pan. We could have eaten the whole batch together before our guests had arrived.
In the back of my mind, I was worried about ruining the most perfect roasted potatoes by adding more dressing, but I continued with the potato salad recipe which called for a white balsamic dressing with a touch of fresh dill and marjoram. Only a touch because my plants were just seedlings. I tasted again. A bit hesitant. Fabulous. No need to worry, I stashed it in the fridge to marinade even longer. We all loved it.
This gem of a recipe comes from Joni and Celine’s latest cookbook, Complete Guide to Even More Vegan Food Substitutions. I don’t have the first of the series, Complete Guide to Vegan Food Substitutions, but this is a fabulous resource for people who want to create their own spins on vegan foods. Joni and Celine explain (with examples) how to replace meat and dairy from other recipes with the latest advances in vegan cuisine with an emphasis on whole foods based ingredients (barring aquafaba).
At the heart of the book are recipes for kitchen staples. Milk substitutes and vegan butter (different than Miyoko’s homemade vegan butter). There are countless recipes for different kinds of cheese (American Cheese, Cheese Balls, Chia Seed Cream Cheese) and even how to replace eggs in different scenarios
They explain how to replace eggs while in baking versus in a dish such as shakshouka, where the eggs are prime and centre, as well as in baking. Meat substitutes, including chicken broth powder, are included.
However, in addition to the staples, there are applications of the recipes. There are examples of how to veganized a recipe, comprehensive lists with substitutions but also recipes that have taken the guess work out of it for you. Personally, I prefer recipes that do not try to mimic dairy/meat recipes which is why I gravitated to this potato salad. Mayo-free, it is perfect just the way it is, without any substitutes at all.
Thankfully, the publisher allowed me to giveaway the cookbook to a reader living in the US or Canada. To be entered in the random draw for the book, please leave a comment below telling me what you find the hardest to make vegan. The winner will be selected at random on July 20, 2015. Good luck!
Recipes from Complete Guide to Even More Vegan Food Substitutions spotted elsewhere:
Roasted Fingerling Potato Salad with Fresh Herbs
Reprinted from Complete Guide to Even More Vegan Food Substitutions with permission by Fair Winds Press, 2015
* Gluten-Free Potential * No Added Sugar * Nut-Free * Soy-Free
Author’s note: This sophisticated potato salad takes roasted potatoes and dresses them in a light, tangy, mayo-free dressing teaming with fresh herbs.
For the potatoes:
2 tablespoons (30 ml) olive oil
1 cube vegetable bouillon (Janet’s note: I used nutritional yeast with a no-salt seasoning blend)
1 teaspoon dried parsley
1/2 teaspoon dried marjoram (Janet’s note: I used dried tarragon)
1/2 teaspoon garlic powder (Janet’s note: I used garlic granules)
1/2 teaspoon onion powder (Janet’s note: I used onion granules)
1/4 teaspoon paprika
1/4 teaspoon black pepper
1 1/2 pounds (681 g) fingerling potatoes
For the dressing:
2 tablespoons (30 ml) olive oil
1 tablespoon (15 ml) white balsamic vinegar
1 teaspoon lemon juice
1 tablespoon (4 g) fresh dill
1 tablespoon (3 g) fresh chopped tarragon (Janet’s note: I used fresh marjoram)
1 teaspoon minced garlic
1/3 cup (33 g) chopped scallion (Janet’s note: I used less)
1. To make the potatoes: Preheat the oven to 375°F (190°C, or gas mark 5.) Line a rimmed baking sheet with parchment or a reusable silicone baking mat. Add oil to a small measure and dissolve the bouillon cube in the oil. Add the rest of the ingredients, except potatoes, and stir to combine. Set aside.
2. Cut the fingerlings in half and add to a mixing bowl. Add the oil mixture and toss to coat. Arrange the potatoes in a single layer on the pan and roast for 35 minute, or until fork tender. Remove from oven and allow to cool completely.
3. To make the dressing: Whisk all the dressing ingredients together in a mixing bowl. Add cooled potatoes to the dressing and toss to coat.
Yield: 4 servings