Monday, May 29, 2017

Low Fat Vegan Potato Salad

We wanted a low fat, vegan, healthy version of potato salad.

2 pounds red potatoes, cooked until sliceable soft. We used the instant pot on manual for 3 minutes with 2 cups of water).
1/2 cup fresh parsley (dill would also be good, but we have a lot of parsley at the moment)
8-10 green onions, we used leeks (they needed to be thinned in the garden)

Place in a large bowl the
sliced potatoes to desired thickness and size
chopped parsley
sliced green onions

1 can garbanzo beans, drained all but 3 TBS of the aquafaba
2 TBS Dijon mustard
2 TBS rice vinegar
2 cloves garlic
1 tsp fresh horseradish (optional)

Place all the ingredients in a high speed blender and blend until smooth.
Gently fold dressing into potato, parsley and green onions

Sunday, May 28, 2017

Vegan Vegetable Tart

I saw this recipe for a Rainbow Rosette Tart. Using chicotta, pinenut based parmesan cheese and aquafaba mozzarella  we can convert this to a vegan dish.

1 gluten pie crust, no eggs and no dairy
1 recipe of chicotta
3 oz pinenut parmesan cheese
2 TBS fresh oregano
2 TBS fresh parsley
1 TBS horseradish (the reviews stated it was too bland)
1 tsp miso
1/2 cup aquafaba mozzarella
2 large carrots
1 squash (zucchini or yellow squash)
1TBS olive oil to brush across the top prior to baking


  1. Bake the tart base in a preheated oven at 350 degrees F for 12-15 minutes. Let it cool.
  2. In a bowl, add the chicotta, pinenut parmesan cheese, grated nutmeg and pinch of salt. Add the aquafaba mozzarella, horseradish, parsley, and oregano. Mix everything up until smooth.
  3. Slice strips of zucchini and carrots length-wise using a potato peeler or a mandolin. Using salt to soften the vegetables
  4. Spread the cheese mixture on top of the tart base.
  5. Take one slice of a vegetable and roll it up very tightly—this will form the core of the rose. this is where we stopped, Take another slice and keep rolling. With around 2-3 slices you should obtain a decent-size rose bud. Place the bud in the center of the tart, pushing it down into the cheese. Keep rolling roses of different colors and place them one next to the other in a spiral formation.
  6. Brush olive oil on top of the vegetables and bake the tart at 375 degrees F for 20 minutes.