A few weeks ago, I picked up a copy of Nicole Just’s cookbook La Veganista* and since then I’ve whipped up my own versions of several of the recipes, including the Vanilla Coconut Rice Pudding with Raspberry Sauce. Everything’s come out great so far, but the Roasted Potato Salad is a standout – which is why I’m sharing a modified version of the recipe with you here today!

(I should mention that the book isn’t available in English yet, but you can find it in German and several other European languages as well.)

The recipes in La Veganista are easy to make and suitable for beginning cooks and those who are new to veganism. It’s also a great choice for omnivores who simply want to expand their culinary horizons. While La Veganista recipes do make use of chia seeds, agar powder, kala namak salt, and soba noodles, I like that there aren’t too many exotic ingredients required, which is often the case with other vegan cookbooks. I also find it interesting that Nicole has created vegan recipes for meaty German and Eastern European classics like Bauernfrühstück, Goulash, and Königsberger Klopse. The book opens with a guide to finding veggie alternatives to animal-sourced ingredients: for example, how to make a convincing vegan scrambled “eggs.”

The book looks great, as I’ve come to expect from the publisher (GU). The photos and illustrations are beautiful!

And now for the recipe:

Roasted Potato Salad

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servings
Prep Time 15 minutes
Cook Time 15 minutes
Passive Time
ZUTATEN:
  • 400 g potatoes
  • 6 tbsp olive oil*
  • salt*
  • 1 red bell pepper
  • 200 g mushrooms
  • 50 g arugula
  • 1/2 bunch parsley
  • 1/4 bunch Dill
  • 1/4 bunch chives
  • pepper*
ANLEITUNG:
  1. Peel and quarter potatoes. Coat with 2 tbsp olive oil and salt and bake at 220°C for about 15 minutes.
  2. Clean and quarter mushrooms. Heat 2 tbsp olive oil in a pan and sauté mushrooms.
  3. Wash pepper, remove seeds, and cut into bite-sized pieces.
  4. Wash arugula and herbs, pat dry. Coarsely chop herbs.
  5. Toss all ingredients together with pepper and the rest of the olive oil.
 
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Enjoy! :-)

 

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