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Potato and Pasta Salad
Another great summer salads … Potato and Pasta Salad. Some interesting ingredients are included in this Gluten Free Vegan salad. Good enough for a main dish. And great for a BBQ, picnic or potluck.
Creamy Cashew Potato & Pasta Salad
(Gluten-Free & Vegan)
- 4 medium red potatoes
- 2 cups frozen peas
- 1/4 pound gluten-free elbow pasta, cooked and drained
- 1/2 cup Soy-Free Veganaise
- 2 Tbsp. balsamic vinegar
- 1 Tbsp. olive oil
- 1 red bell pepper, finely chopped
- 1/2 cup loosely packed fresh dill leaves, torn into pieces
- ¼ cup cashews
- ½ tsp. sea salt
- ¼ tsp. freshly ground black pepper
- Place potatoes in a small stockpot; cover with cold salted water. Cook over high heat, bring to a boil then reduce to medium heat and cook until fork-tender, about 8-9 minutes. Remove from heat; drain in a colander and set aside to cool. Cut cooked potatoes into 3/4-inch cubes.
- Fill a small saucepan with salted water, and bring to a boil. Add frozen peas; cook according to package, then drain. In a large bowl, combine cooked peas, potatoes and elbow pasta. Set aside.
- In a separate medium mixing bowl combine Vegenaise, balsamic vinegar and olive oil; mix well to combine. Fold balsamic mixture into potato and pasta salad. Add red bell pepper, fresh dill, cashews, sea salt and pepper; gently toss to combine.
- Transfer to a serving bowl and serve immediately or cover and store in the refrigerator until ready to serve.
- Serve chilled or at room temperature
My husband and I love potato salad — no, I think we love potatoes!! We make a simple Gluten Free Vegan potato salad that includes some simple ingredients:
Red or new potatoes
Chopped black olives
Chopped pickles
Chopped sweet or green onions
Vegenaise
Lawry’s Season Salt to taste
I don’t measure anything — just add the amount of chopped veggies until it looks right! One thing I really like about our recipes that the olives and pickles (we use Bubbies brand) add enough salt and flavor, so we don’t really need much seasoning.
Do you have a favorite Gluten Free Vegan potato salad you would like to share with us?
Gluten Free Artichoke Hearts with Vegan Sauce
Everyone grew artichokes in California where I was grew up. Artichoke hearts were considered a delicacy — but these hearts …. dipped in gluten free flour, deep fat fried and dripped in special vegan sauce would even make my California friends jealous! Serve as a great side dish or an appetizer at your next party.
Gluten Free Tempura Artichoke Hearts with Vegan Goody-Goody Sauce
Ingredients
Vegan Goody-Goody Sauce
¾ cup Vegenaise (egg free mayonnaise substitute)
2 tablespoons water
1 teaspoon tomato paste
1 small clove garlic, finely minced or grated on a microplane grater
1½ teaspoons melted Earth Balance (dairy free butter substitute)
2 teaspoon sugar or light agave
2 – 4 dashes Tabasco sauce (hot sauce)Gluten Free Tempura Artichoke Hearts
2 cans quartered artichoke hearts (not marinated) or 2 packages frozen artichoke hearts, thawed
3 – 4 cups vegetable oil
1½ cups white rice flour (possibly more)
1½ cups cold club soda (possibly more)
Kosher or fine sea salt
If you are having trouble locating artichoke hearts, here is a link that will help:
