Maria Rickert Hong November 2, 2018

Vegan Potato Salad with Dill

This vegan potato salad with dill is perfect for a summer barbecue, plus you don’t have to worry about the eggs in the mayo spoiling in the sun because there are no eggs in it!

If you need egg-free and/or dairy-free recipes, be sure to check out vegan recipes, as they contain neither.

Serves: 6

Prep time: 15 minutes

Cook time: 10 minutes

Ingredients

2lb small red potatoes
1 Large avocado
1 Medium lemon (freshly squeezed)
1 tablespoon Dijon mustard
1/2 teaspoon sea salt
1 tablespoon raw, local honey
1/3 cup dill (minced)
1/2 bunch green onions (sliced)
3 Medium celery stalks (diced)
1 Small red onion (diced)
black pepper and paprika (to taste)

Directions

Step 1
Steam potatoes for 10 minutes, until fork tender. Refrigerate for an hour, then chop into bite-sized chunks.
Step 2
Peel avocado. Mash with lemon juice, mustard, sea salt and honey.
Step 3
Combine dill, green onion, celery, onion, and avocado dressing. Add to potatoes. Season with black pepper and paprika to taste.

Filed Under: APPETIZERS, RECIPES, SIDE DISHES

Maria Rickert Hong March 14, 2016

Oven-Roasted Fiddlehead Ferns

Don’t be afraid to try fiddlehead ferns! Their bitterness, crunchiness and short-term availability make them something to look forward to every spring.

Serves: 4

Prep time: 5 minutes

Cook time: 15 minutes

Ingredients

2 cups fiddlehead ferns (trimmed)
1 medium lemon (zested and juiced)
3 tablespoons capers (optional)
1 tablespoon coconut oil or ghee (melted)
1/4 teaspoon sea salt

Directions

Step 1
Preheat oven to 400F.
Step 2
Coat inside of 9″x13″ roasting pan with ghee or coconut oil.
Step 3
Bring a medium pot of water to a boil. Blanch fiddleheads for 2 minutes. Drain and plunge into an ice water bath or cold water to stop cooking.
Step 4
Drain. Toss with lemon juice, oil, capers and salt.
Step 5
Place in pan and roast for 12-15 minutes, until lightly browned and crisp around the edges.

Ingredients

4 large artichokes
3 medium lemons (quartered and juiced)
2 bay leaves
1/4 teaspoon black peppercorns
2 teaspoons dried parsley
1-1/8 teaspoon sea salt
1/2 cup extra virgin olive oil

Directions

Step 1

Trim stems and cut off top 1/2 inch of leaves. Cut off top of remaining leaves to remove points with kitchen shears.

Step 2

Place steam basket at bottom of large stock pot. Fill pot with water until just below basket.

Step 3

Add bay leaves, parsley, peppercorns and 1 teaspoon salt to water.

Step 4

Place artichokes and quartered lemons cut side down on steamer basket.

Step 5

Bring pot to simmer. Cover. Cook 30-40 minutes, until an outer leaf easily pulls off of artichoke.

Step 6

While artichokes are steaming, combine olive oil, lemon juice and remaining 1/8 teaspoon of salt.

Step 7

Dip artichoke leaves into sauce and eat! Be sure to cut out the artichoke hearts underneath the spines and eat that too once you’ve eaten all the leaves.

Ingredients

4 heads Belgian endive (cut in half, lengthwise through the root)
3 bulbs fennel (cut into thin wedges)
1 teaspoon ghee or coconut oil
1-1/2 cup homemade vegetable or chicken broth
1/4 cup dried cranberries ((optional))
1/2 teaspoon sea salt

Directions

Step 1
Preheat oven to 400F.
Step 2
Coat inside of 9″x13″ roasting pan with ghee or coconut oil.
Step 3
Arrange fennel and endive in pan. Cover with broth. Add salt. Sprinkle with dried cranberries.
Step 4
Cover with foil and bake for 30 minutes. Remove the foil and continue baking for another 15 minutes or until the fennel is tender.

Ingredients

4 large sweet potatoes (I prefer hannah yams. They’re creamier and not as sweet as sweet potatoes.)
1/4 cup coconut oil or ghee
2 tablespoons coconut milk
1/2 cup applesauce (preferably homemade)
2 teaspoons fresh ginger (peeled and grated)
1 teaspoon sea salt
2 large apples (peeled, cored and sliced into 1-inch slices)

Directions

Preheat oven to 350F. Arrange potatoes on a baking sheet or Silpat and bake until until tender, 80-90 minutes. Remove from oven and cool.

Scoop out insides of potatoes and place in electric mixer bowl. Add 2 tablespoons of ghee and coconut milk, and mix on medium speed with paddle attachment until smooth. Add in applesauce, ginger and salt.

Transfer mixture to baking dish and bake for 10 minutes.

Cook apples in remaining coconut oil until soft, about 10 minutes. Place apples on top of sweet potato mixture and serve.

Ingredients

1 cup uncooked quinoa
1-3/4 cup cold, filtered water
1/2 cup extra-virgin olive oil
4 cloves garlic (minced)
8 large leaves of kale (shredded, stems discarded, finely shredded)
4 large scallions, white and green parts (thinly sliced)
1 teaspoon sea salt

Directions

Rinse quinoa and drain. Add to water in a medium-sized pot. Bring to a boil, cover and cook for 12-15 minutes. Remove from heat and let sit for 5 minutes before fluffing with a fork.

Heat the oil in a large pan over medium heat. Add garlic and saute’ for 1 minute. Add kale and scallions; saute’ for another 3 minutes or until kale is wilted. Add in quinoa and season with sea salt.

Ingredients

1/4 teaspoon Herbamare
1/2 cup extra-virgin olive oil
2 teaspoons sea salt
2 cups black beans (soaked overnight, rinsed and drained)
6 cups filtered water or homemade stock
2 tablespoons shallots (minced)
2 large red bell peppers (diced)
2 cloves garlic (minced)
1 teaspoon lime zest
3 large limes (freshly juiced)
1 bunch fresh cilantro (chopped)
2 large ripe avocados (peeled and chopped)

Directions

Place beans and water or broth into a medium-sized stock pot. Bring to a boil, then cover and put on a low simmer. Cook for 45 to 60 minutes, or until beans are tender. Drain and cool.

Place beans and all other ingredients in a large mixing bowl. Combine well and serve.

Ingredients

1-1/2 tablespoon coconut oil (use virgin coconut oil to add a coconut flavor)
1-3/4lb sweet potatoes (peeled and cut into 1/2-inch wedges)
1 tablespoon raw, local honey
3/4 teaspoons sea salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg

Directions

Heat oven to 350 degrees. Melt the coconut oil in a small saucepan over low heat.

In a large bowl, toss together potatoes, coconut oil, honey, salt, pepper and nutmeg.

Spread the potatoes in an even layer on a large baking sheet. Roast, tossing occasionally, until soft and caramelized, about 1 hour.

Ingredients

2 cups cauliflower crumbles (about one small cauliflower or half of a really big one)
1/4 large onion (chopped)
3 cloves garlic (minced)
1 cup almond flour
2 large pasture-raised eggs
sea salt (to taste)
freshly ground black pepper (to taste)

Directions

Preheat oven to 450 degrees F.

Combine cauliflower with onion and garlic in a food processor* and pulse until crumbly, being careful not to over-mix (you don’t want it to become a paste). Then stir this mixture together with garlic, almond meal, and eggs, and a couple good cracks of salt and pepper. If it seems too dry, you can add a little water; if it seems too wet, add more almond meal (between another 1/4 and 1/2 cup).

Form into pizza crusts and bake them alone for 20 minutes. Top with desired toppings and bake for another 10 minutes.

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