A perfect addition to the holiday table, or a picnic. This mayo-free vegan potato salad is a real treat . I’ve added lots of options for you to make this salad sing to your taste buds!
We love to toss in some nasturtium leaves for a peppery taste ad garnish with nasturtium flowers. Enjoy!
This dish is amazing as a fresh side dish, or add a protein of choice for a salad. We served this on top of some quinoa pasta, added in some broccoli and other bits that I grabbed from the garden. I also added a dollop of pesto (will be sure to share an amazing nasturtium pesto soon!)
We’re presently being very mindful about the type of fats we’re consuming. I made this recipe staring the sauté in water and added a very small amount of Avocado oil at the end. If you desire, you can make this salad completely raw or you can sauté using only oil and no water.
Enjoy!
Deep spring. Our garden is absolutely thriving and we have a mountain of Silverbeet/ Swiss Chard. So grateful! I made Silverbeet Wraps recently for our dear friend Kat’s birthday picnic (we filled ours with sprouts and Sunflower paté, edible flowers, and served with some mango hot sauce) YUM.
Here is a variation of that recipe that honours what you have at home now… Enjoy!
I’ve been helping some pals craft up some recipes to go with their weekly kai (food) boxes. This week they have an abundance of leeks, kale, chard (silverbeet), herbs, spring onions… and other goodness. Here’s a simple side that you can pair with just about anything savoury. Enjoy!
The Harvest ~ The Bounty 