|
Submit Your Recipes >
Raw Recipes
Vegetarian Recipes
Buy Groceries Online >
|
Super Sizing of America
Fifties Today
Muffin 1.5 oz 4 oz
Fast food
hamburger 1 oz 5 oz
Fast food
soda 8oz 32 oz
Thearter
popcorn 3 cups 16 cups
- new york times
|
|
|
 |
|
Return to recipe list >
 |
|
Bryanna's Potato, roasted corn and bean salad
check out her great site: http://veganfeastkitchen.blogspot.com/2006
Serves 8
4 lbs. new boiling potatoes or red-skinned potatoes, peeled (cut into same-sized chunks if too large to cook whole)
2 c. shelled frozen edamamé (green soybeans), or baby lima beans
4 cups fresh or frozen sweet corn kernels
2 medium onions, thinly sliced and soaked in boiling water to cover for 10 minutes, then drained
NOTE: I only had regular onions, and this process makes the taste much less strong. I you want the onions really raw, use a sweet onion instead.
1/4 c. cider vinegar
Salt and freshly-ground black pepper to taste
1/4 c. minced fresh tarragon (or 4 tsp. dried tarragon)
2 medium ripe, firm tomatoes, diced
CREAMY VINAIGRETTE:
NOTE: If you prefer not to use the starch mixture, use the broth from cooking chickpeas instead.
1 c. COLD vegetarian broth
2 tsp. cornstarch or potato starch
1/3 c. cider vinegar
1 tsp. salt
freshly-ground black pepper
1/2 c. Tofu Mayonnaise (or use Veganaise!)
Cover the potatoes with water and bring to a boil. Cover and simmer until they are tender, but still firm. Drain in a colander and peel them with your fingers under running cold water (or leave the peel on, if you prefer-- I did because I like the color of the pink-red peels).
Drain them again and cut into medium dice, or thick slices, as desired. Toss the potatoes in a large bowl with vinegar, onions, tarragon and salt and pepper to taste. Set aside.
Cook the beans in boiling water to cover for about 5 minutes, or until crisp-tender. Drain and cool under cold running water. Drain well again. Fold the beans into the potatoes.
Spread the corn (thaw the frozen kernels in boiling water, then drain first) on a cookie sheet sprayed with oil from a pump sprayer. Spray the top of the corn with a little more oil. Broil just until the corn starts to brown and char a bit around the edges and on top.
To make the Vinaigrette, stir the starch and broth together in a small saucepan. Stir constantly over high heat until the broth thickens and clears (cornstarch has to boil; potato starch does not). Whisk in the vinegar and salt. Add the mayonnaise and blend until smooth with a hand immersion blender (or blend in a blender or food processor).
Pour the mixture over the potatoes and beans and stir gently, sprinkling with pepper to taste. Add the diced tomatoes and stir gently; taste for salt. Place in a serving bowl and refrigerate until serving time. Serve on crisp romaine lettuce leaves, if you like.
|
|
|
