I made, actually invented, this warm potato salad as a side to an Indian dish I made recently, and it was good! And easy! And vegan!
I simply boiled some cute small potatoes, with skin, rubbing them gently off after they'd cooled a bit.
Then, I fried a small amount of finely chopped onion with light and dark mustard seeds and nigella seeds. When they'd released some of their flavor, I added the cooked and peeled potatoes again for a quick swirl, before turning the heat off. Then, as the creamy dot over the "i", I added a few bid spoonfuls of the white coconut cream that rises to the top of the canned coconut milk*. It was the perfect touch. And the dish was eaten with great fervor by all, young and older.
* Coconut milk has been a lifesaver in this vegan adventure of mine. Can't imagine not having its creamy goodness on hand.
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2 comments:
Oh, Jennie, these look AMAZING!
And...just came across this food blog that I thought you'd appreciate: http://glutenfreeveganfam.blogspot.com/
Love you!
Anon - thanks for the links. The first one is filled with good, important facts, but I was quite put off by the guys patronizing voice. The second was great too, really good thought provocations, but he was a little too extreme. Not for me personally, but in general. I may just have to find a way to speak this message somewhere in the middle.
E - Great link, thanks! xxx
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