Category: Salads

Hearty Potato Salad: Part Deux

Eat All Your Veggies Day is probably my second favorite food holiday. It’s no secret I love vegetables. I love the colors, the smells and freshness of flavor. When I bring vegetables home from the farmer’s markets they seem so alive and vibrant.

Before I start prepping for any recipe, I take a moment: I breathe in the dirt, I sense the farmer whose hands worked the land and nurtured the plants, the truck that brought the food to market, the people who sold the food to us. And then I dive in. My knives moving in that particular rhythm I have of chopping. Carrots, cabbage, onions, spinach, and peppers all meet the blade with precision.

Then pans get heated up. There’s the gratifying sizzle and pop of the vegetables meeting the heated oil, and I let out a little sigh. I love cooking. I love my veggies. I love feeding myself and my Spouse this kind of feast.

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Fresh and Lively Herb Vinaigrette

Want something to do with all those fresh herbs that are available now that springtime is here? I'm a fan of Vinaigrettes. They make great salad dressings, and awesome marinades. I love the play between the tang of a good vinegar, and the earthiness of herbs, or sweetness of citrus. So try this out the next time you are at your local Farmer's Market salivating over parsley, basil, and thyme.

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Potato Salad, the Vegan Way

This last weekend was July 4th. Classic times for barbecues and cookouts. Think of coleslaw, potato salad, burgers, family, fireworks.

But what does a vegan do when faced with mayonnaise and eggs mixed with potatoes and pickles?

They make their own potato salad, minus the dairy items. I created this recipe just in time for pre-fireworks festivities.

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Books by Chef Johnna

  • Delectable Vegan Soups -------------------------------------------------------
  • Things Vegans Fry: Crunchy Comfort Food for Vegans

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