The Best Vegan Potato Salad

Makes 6 servings

Recipe from Nisha Vora
Husband-Tested in Alice’s Kitchen

We thought this potato salad was terrific!  I especially liked it warm/room temperature. I'm a big fan of Nisha Vora of Rainbow Plant Life.  I've learned so much from her YouTube channel and her books.

2 pounds (900g) baby red potatoes
¼ cup (56g) tahini, well-stirred
4 ounces (112g) unsweetened coconut yogurt
2 teaspoons Dijon mustard
2 teaspoons yellow mustard
2 garlic cloves, crushed with a press or finely minced
1 medium lemon, zested (2-3 teaspoons zest)
3 Tablespoons freshly squeezed lemon juice
1 teaspoon celery seeds 
1 teaspoon kosher salt
 Freshly cracked black pepper, to taste
⅓ to ½ cup (5 to 8g) fresh dill leaves, finely chopped
1 Tablespoon caper brine
2 Tablespoons capers, drained
½ cup (50-55g) thinly sliced or shaved red onions
1 jalapeño pepper, de-seeded and thinly sliced (this is optional; keep the seeds in for a spicy kick)
1 to 2 Tablespoons chopped chives (or thinly sliced scallions)
Flaky sea salt

1. Wash and scrub the potatoes but leave the peels on. Cut potatoes in half; cut larger potatoes into chunks.
2. Transfer the potatoes to a saucepan and cover with an inch of cold water. Season generously with kosher salt. Bring to a simmer and maintain a decent simmer for 8 to 12 minutes until just tender. If the fork pierces the potatoes with the slightest bit of resistance, the potatoes are done.
* If you can't find a good-quality plain coconut yogurt, you can use use vegan sour cream.
My preferred brands are Kite Hill Foods and Tofutti (this one is quite thick, so you might need to add a spoon of water). If using sour cream, you'll likely need less lemon juice and salt.
3. Meanwhile, make the dressing. In a large bowl, whisk together the tahini, yogurt, Dijon mustard, yellow mustard, garlic, lemon zest, lemon juice, celery seeds, caper brine (not the whole capers), 1 teaspoon kosher salt, and pepper until well combined. Add 1 tablespoon of the chopped dill and stir together.
Note: If the dressing is too thick, whisk in a tablespoon of cold water.
4. Once the potatoes are cooked, drain them in a colander (reserve a little of the
cooking liquid in case it's needed). Let the potatoes rest in the colander for 5 minutes to dry out, but don’t wait until they have cooled down.
5. Add the warm potatoes to the dressing and coat evenly and well. If needed, add a spoon of the cooking water to bring everything together (I didn't need to).
6. Add the capers, red onions, and jalapeños to the potato salad, and toss again gently. Sprinkle the remaining dill and the chives on top before serving. Season to taste with salt and pepper.
7. Serve warm, or chill for at least 1 hour.

Tahini Caesar Dressing (no oil/vegan)

Recipe from Let’s Eat Plants
Husband-Tested in Alice’s Kitchen
Makes about 2/3 cup dressing

When I made this the first time, I was sorry I didn’t make a double batch.  It not only tastes great on salads, but also drizzled over steamed greens, baked tofu, etc.  I now make a double or triple batch on food prep day so that I have it handy.

¼ cup tahini
2 Tablespoons fresh lemon juice
1 Tablespoon nutritional yeast
½ teaspoons stone ground mustard
1 ½ Tablespoons capers
1 Tablespoon caper brine
1 clove garlic, minced
¼ cup warm water or more to thin
Kosher salt, to taste
Freshly ground pepper, to taste

Place all ingredients in a blender.  Blend until smooth.

Homemade Chicken Nuggets or “Fingers”

Chicken "Fingers" with Honey Mustard; Yogurt Bites; 

Cheese Cubes; Christmas Gingerbread Cookie

Here the ingredients are prepped and ready to go.  

Whenever I purchase boneless, skinless chicken breasts, 

I always set aside the “tenders” for the freezer.  

It’s not long before I have what I need to make this dish or a stir-fry.

Recipe from 100 Days of Real Food

Husband-Tested in Alice’s Kitchen

Makes 4 servings

Instead of heading to the fast food joint or the freezer section of the supermarket for chicken nuggets, make your own.  They are very easy to make and taste MUCH better than the others.  They are yummy whether they are hot or cold.  Make a big batch and have them ready to pack in your lunchbox.

 1-pound boneless, skinless chicken breasts (You can also use chicken breast tenders.)

Kosher salt, to taste

Freshly ground pepper, to taste

1 large egg

1 cup whole-wheat breadcrumbs

¼ cup freshly grated Parmesan cheese

½ teaspoon paprika

½ garlic powder

Olive oil

Sydney’s Honey Mustard Sauce for dipping (Optional)

Cut the chicken into 1½-inch chunks and season with salt and pepper. 

Lightly beat the egg in a shallow bowl.  In another shallow bowl, combine the breadcrumbs, cheese, paprika, and garlic powder and mix with a fork. Set aside a large clean plate for the prepared chicken pieces.

Dip the chicken nuggets (or fingers) in the egg to coat.  Then, dip the nuggets into the breadcrumb mixture, turning a few times to coat well.  Place the coated chicken pieces on a clean plate while you bread the rest of the chicken.

Heat a thin layer of oil in a large non-stick sauté pan over medium-low heat.  (I tried doing this in a regular skillet, but the coating kept coming off.  The non-stick skillet worked great!) Add the chicken nuggets to the pan in batches and cook until they are golden brown on both sides and cooked all the way through, 5 or 6 minutes on each side.  Cut a nugget down the middle to make sure it is fully cooked (no longer pink inside.)

Transfer the nuggets to a plate lined with a paper towel to absorb any excess oil.  Serve warm with Sydney’s Honey Mustard Sauce and refrigerate or freeze the leftovers.

Sydney’s Honey Mustard Sauce

¼ cup honey

¼ cup yellow mustard

Mix the ingredients in a small bowl and refrigerate.

Turkey Cutlets with Balsamic Pears (or Apples)

Recipe from Everyday Food Magazine

Husband-Tested in Alice’s Kitchen

Serves 4

This tasty dish will remind you of autumn.  We loved the sweet fruity taste of the apples (or pears) with the mustardy-vinegary flavors.  Buy a whole boneless, skinless turkey breast when it’s on sale and make your own cutlets by slicing the breast into ½-inch thick slices (crossways) and then pound them out a bit.  Freeze the cutlets by separating them with a square of parchment paper, placing them in plastic freezer bags and then marking the bag with its contents. Thaw the cutlets in the fridge.

4 turkey cutlets (about 1 pound total), patted dry

Coarse salt and ground pepper

3 Tablespoons unsalted butter (divided)

3 large shallots, thinly sliced (about 1 cup)

3 garlic cloves, minced

2 teaspoons chopped fresh or dried thyme leaves

½ -¾ cup low-sodium chicken broth  (Next time I make this, I’ll use ½ cup broth since ¾ cup seemed a bit much to me.)

2 Tablespoons balsamic vinegar

2 teaspoons grainy mustard

2 Bosc pears, cored and sliced into thin wedges (Apples will also work.  I used 2 Pink Lady apples.)

Season turkey with salt and pepper. In a large skillet, heat 1 Tablespoon butter over medium-high. Add turkey and cook until cooked through, about 2 minutes per side, flipping once. Transfer to a plate and tent loosely with foil.

Add 2 tablespoons butter to skillet and reduce heat to medium. Add shallots, garlic, and thyme; season with salt and pepper. Cook, stirring occasionally, until shallots begin to soften, 6 minutes. Meanwhile, in a small bowl, whisk together broth, vinegar, and mustard. Add pears to skillet and cook, stirring occasionally, until beginning to soften, 4 minutes. Add broth mixture; cover and cook 5 minutes. Uncover, increase heat to high, and cook, stirring occasionally, until pears are tender and liquid is almost evaporated, 3 to 5 minutes. Return turkey to skillet, along with any juices. Add thyme, toss to combine, and serve.

This dish takes so little time to cook that you'll want to have
all your ingredients ready to go!