potato salad with cilantro, dill, tomatoes + raw mayo

Mmm... I love potatoes. They are easy to grow, hearty and delicious to eat, and super versatile in the kitchen. You can do SO MANY different things with good ole taters. Today, I keep it simple with a whole food potato salad, complete with fresh herbs, tomatoes and a raw mayonnaise dressing; it's a bit different from my usual raw dessert recipes but hey - variety is the spice of life.

This recipe is great for a summer dinner, or really any occasion. My unexpected inspiration was found on this page, where a there's a list of the top chef restaurants in Vegas. One of them was Bobby Flay's Mesa Grill. WELL. I went ahead and veganized one of his recipes. The result was mega delish. If you have time to get some chives and red onion, I'd recommend adding them. Enjoy! 

high raw potato salad: serves three or four

Salad:

1 pound new potatoes 

1 cup chopped fresh cilantro 

1/2 cup chopped fresh dill

1 cup cherry tomatoes, each cut in half

Raw vegan mayo:

1/2 cup cashews

2 tablespoons Dijon mustard

1/4 teaspoon chili powder

2 garlic cloves

Juice from 2 lemons

Water, as needed

Prepare the salad: put the potatoes in a pot with water to boil. Once the water is boiling, turn down the heat to medium-high. Cook for about 15 minutes, or until the potatoes are tender. Cut each in half and throw in a bowl with the other salad ingredients. Set aside.

Make the mayo: blend all the ingredients until smooth, adding water or other liquid as needed and adjusting to your taste. Toss the mayo with the salad until evenly coated and sprinkle with salt and pepper if desired. 

terryaki tofu roll with avocado, potato, cucumber & black rice

holy moly WOAH. make these! everybody (friends and mom) was really impressed with the combination of flavours and textures. i'm making this recipe again ASAP for my boyfriend. who can refuse cruelty-free sushi!? it's just that much better than raw-decomposing-fish sushi. better for you, the planet, and our fellow earthly creatures. YEAH!

 

if you want this recipe to be 100% raw, don't worry about the terryaki tofu and potato, you can use your fave raw vegan cheese or nut pate if you want. also, use sprouts instead of rice. buuuuuuut... i suggest making the tofu and potato with rice. so worth it.

the black rice really raised the meal to another level of sophistication (and good health, of course). it's an intriguing sight and fun to cook because the water turns dark purple. spooky. you could instead use brown rice or quinoa or whatever whole grain you have.

as usual - try to get organic ingredients, and better yet, get the veggies from your garden!

 

terryaki tofu rolls with avocado, potato, cucumber & black rice: serves 3-4

1 package tofu
2 potatoes 
3 garlic cloves, chopped
3 tablespoons tamari
2 tablespoons maple syrup
2 tablespoons olive oil
2 teaspoons liquid smoke (i used mesquite)
1/2 cucumber
1 avocado
1 cup black rice recommended
nori sheets

cook the rice as directed. cut the tofu, potato, cucumber and avocado into long strips. sautee the tofu, potato and garlic in the tamari, liquid smoke and olive oil. spread the rice onto the nori sheets and lay down all the ingredients (including the tofu and stuff). roll in up and slice with a sharp knife into rolls. serve with tamari for dipping.