Vegan Potato Salad Recipe With A Kick of An Unexpected Spice

BERRY ALMOND BISCOTTI (Recipe in English & Russian)
Image by Look Over There
Berry almond biscotti

325° F (1st), 300° F (2nd) Makes 2 1/2 dozen

2 1/4 cups flour
1 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
2 eggs
2 egg whites
1 tbsp almond or vanilla extract
6 oz dried berries (Cherries are best, cranberries, etc…)
3/4 cup sliced almonds

preheat oven to 325° F. Combine dry ingredients in mixing bowl. Whisk together eggs, egg whites, and extract in separate bowl. Mix with dry ingredients, just until moist, using electric mixer on medium speed. Then add berries and almonds. On floured surface, divide batter to form two logs, approximately 14” Long and 1 1/2” Wide. Place on a cookie sheet (Use parchment paper! Won’T stick) And bake 30 minutes. Reduce oven temperature to 300° F. Cut biscotti into 1/2” Slices. Stand upright on cookie sheet and bake for an additional 20 minutes. Cool and store in a loosely covered container.

Recipe copied shamelessly from a cranberry package. And, for our overseas friends: Russki!

Итальянские миндальные бисквиты

2 1/4 чашки (250г) муки
1 чашка сахара
1 ч. ложка пекарского порошка (крахмал+сода+ еще что-то)
1/2 ч. ложки соды
1/2 ч. ложки мускатного ореха
2 яйца
2 яичных белка
1 ст ложка миндального экстракта («амаретто») или жидкого ванилина
160 г сушеных ягод (вишня, изюм и т.д.)
3/4 чашки мелко нарубленного миндаля

Разогреть духовку до 170 град.
Смешатьть сухие ингридиенты в миске. В другой миске взбить яйца, белки и минд. экстракт. Смешать (лучше вручную, не миксером) сухие ингридиенты с жидкими, затем добавить ягоды и миндаль. На присыпаной мукой поверхности разделить тесто на две части, сформировать что-то типа приплюснутых полений. Выложить «поленья» на противень на пекарскую бумагу (не вощеную, а типа кальки) и выпекать в течении 30 минут. Достать и порезать на кусочки (как хлеб).
**Снизить температуру в духовке до 150 град и подсушить еще 20 минут (так сказанно в оригинальном рецепте, но я рекомендую этого не делать, а то будут слишком сухими на мой вкус)…

This meat-free & dairy-free potato salad will have you dumping the normal & predictable conventional potato salad for sure.?? If your family holiday gatherings are anything like mine, individuals are asking “where is the potato salad” as soon as they hit the front door.?? This vegan, Curried Potato Salad is a far cry from the day-to-day “yellow” or “southern style” potato salad that you’ve been served year end and year out.?? Add a bit of spice as well as a different flavor to your holiday menu.?? Your guests will welcome the change!

Dairy-Free Curried Potato Salad Recipe:

Potato Salad Dressing:


??Vegetable or Olive Oil for sautee

??Small chopped red onion

??1 chopped red bell pepper

??1/2 small finely chopped jalapeno pepper

??1 teaspoon celery salt

??1 teaspoon ground cumin

??1 teaspoon ground coriander

??1 teaspoon turmeric

??2 tablespoons of curry powder

??1 cup of raisins (make sure you soak them first in hot water)

??Fresh juice of 1 lime or lemon

??1 cup of Veganise

??chopped cilantro

Video: Watch How To Prepare This Vegan Curried Potato Salad

Dressing Directions:

1. In a small skillet, drizzle oil, over medium heat, and allow to get warm.?? Add the onions, bell peppers, and jalapeno peppers.?? Cook vegetables until they are soft.?? Next, add the celery salt, cumin, coriander, turmeric, and curry powder.?? Cook for about 5 minutes.?? To de-glaze the pan and get the spices from the bottom of the pan, drizzle some lemon juice in the pan.

2.?? In a food processor or blender, add the vegetable mixture and raisins.?? Pulse until chopped and smooth.?? Add half of the lime or lemon juice and the veganaise and cilantro and continue to pulse.?? Next add the dressing to a bowl and add the remainder of the lime or lemon juice.?? Stir well and refrigerate.

Potato Salad Ingredients:

??1 pound of cooked and cubed red skinned potatoes

??1/2 pkg of drained extra firm tofu

??1/2 cup of raisins (make sure these have been soaked in hot water)

??Chopped cilantro (optional)

Potato Salad Directions:

1.?? In a large bowl, crumble the extra firm tofu (with your hands).?? Next, add the cubed potatoes, raisins and cilantro and toss well.

2.?? Next, add the dressing to the salad and mix well.?? Refrigerate for at least 4 hours before serving.

Which dishes do you “traditionally” serve during the holiday festivities’ Is potato salad among your menu selection? What are a few of your favorite potato based meals?

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