Hey everyone! I wanted to finish my soul food inspired week off with some of the easiest and most tasty vegan potato salad. This one is a bit of a chemistry project because it involves using a few ingredients that neutralise certain flavour components but brings a Caribbean twist to a comfort food. It's so easy and goes as a perfect side to the other recipes!
- New Potatos
- Coconut Cream
- White Onion
- Spring Onions
- Green Apple
- Bicarbonate of Soda
- Vegan Cheese
- Mustard Powder
- Onion Salt
- Garlic Salt
- Prepped Garlic in Vinegar
- Apple Cider Vinegar
So let's start off! Grab some new potatoes, slice them into whatever size you would love to make the salad to be, sometimes the new potatoes are really delicious whole, but these ones were pretty bizarre shapes so I thought let's slice and dice. I disposed of anything sprouting, but kept the skin on. It takes about 15 minutes for the texture to soften enough to eat cold, you should be able to slide a knife into them without much resistance.
Set aside to cool then pop into the fridge. Next we're going to be making a cream sauce, this will substitute your mayonnaise for anyone that wants to keep it entirely plant based. Now my favourite way of doing this is with coconut cream. Coconut cream has a sweetness that almost tastes like a Bounty bar, it's a bit of a difficult one to work with because you have to cancel out the taste of the coconut, so the first thing you want to do is in a bowl, mix half a tsp of baking soda into the cream to neutralise the soapy, sweet flavour. This comes from an acid in the coconut and the baking soda actually cuts it through. Do not use too much otherwise it will just taste like the soda and you'll ruin EVERYTHING muwahahaha.
Next prepare a green onion, you're left with some of that coconut flavour but it's a base to add additional flavours to now so the acid of a fresh green onion is the way to go. You can keep it milder with a sweeter red onion, but I think it works fine with this. I also deactivated some yeast, this is done by baking in a pan until browned. This kills the yeast off and is a good replacement for 'nutritional' yeast which is a cheese flavoured substitute. I combined two tsp of yeast, the coconut cream, a tsp of onion powder, another of garlic powder. Another of prepped garlic and sliced up half an apple. Combined with the onion, you should start to get a thick texture. You just add a splash of apple cider vinegar, a tsp mustard powder and you have a plant based substitute that has a fresh, complimentary taste.
Finish the dish with some chopped up scallions or spring onions, I had some left over vegan cheese which I thought would make it super indulgent so I added that at the last minute and here we go!
I hope you guys love it! It's such a comfort food and I wanted to quickly say that these recipes have been all about creating plant based versions, of your favs. I want to start this initial series off as 'Bunny Food', which is a fun term for vegan food. I would LOVE to do more salad and health orientated soups, broths, mixes later on called 'Bird Food'! So keep tuned. I've also got the prep coming to do some videos that'll be my next mini venture to add to the series.
Next week we are doing some asian fusions so check back for that!