Three salads....green, potato and lentil. The potato salad was really easy - just cooked and cooled potatoes mixed with bought vegan "mayonnaise" (Vegenaise). I used organic russets, but Yukon Gold would be better for holding together. And I would have added chunks of raw garlic if I hadn't been going to a Taekwondo class straight afterwards! And I like fresh parsley too, but the kids don't, so I left it out.
The warm lentil salad is a recipe passed on by my mum-in-law, who I believe found it on the label of a can of lentils! Here's the recipe...
Saute one onion, chopped up small, in olive oil until soft. Add brown lentils (one large can, drained, or cook your own), 2 tablespoons chopped green olives, 2 tablespoons capers, 2 tablespoons fresh parsley and three tablespoons of good vinegar. Bring to boil, stirring, take it off the heat and serve warm. If you're using home-cooked lentils, add some seasalt.
1 comment:
Wow! Another gorgeous, healthy veggie meal. Thanks for the inspiration, Nicola.
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