Potato Salad and Fruit Sauce

Okay, let’s see how this new blog format works.  I’m finding WordPress not as user-friendly as blogspot, but from what I understand I should be able to do more with wordpress … I just have to figure out how.

Just a reminder, this blog, Mostly Vegan, is a continuation of Food, Farts and Fun and that blog can still be accessed here: Food, Farts and Fun.

This potato salad recipe was inspired by Ross on Vegan Eats.  I’m not a great fan of potato salads – I prefer my potatoes cooked and hot – but “Tom” (remember him from F,F&F?) loves them and I thought this recipe would be worth trying because I could use potatoes and green onions grown by our very ownselves as well as dill and cucumber from the local farm market.  (There are many farm markets in Richmond.  Today I went to Urban Farm Market on the corner of No 5 Rd and Westminster Hwy).

Potato and Cucumber Salad

5 fist-sized (or slightly smaller) new potatoes, cut into whatever size you like for potato salads, cooked until fork-tender but not falling apart

1 whole English cucumber, diced or chunked or however you like (I cut the cucumber lengthwise in quarters, then chopped)

3 large green onions, chopped

1 bunch of dill, chopped finely

1/4 cup tahini

1/4 cup water

1 or 2 cloves garlic, minced finely or pressed

2 tbsps fresh lemon juice (the juice from 1/2 lemon)

1 tsp salt

1/4 tsp sugar (original recipe calls for cane sugar, I used brown sugar, “Tom” suggests agave nectar)

1 tsp olive oil

1/2 tsp smoked paprika

freshly ground black pepper

8+ grape tomatoes, cut into quarters lengthwise (optional)

Mix the drained and cooled potatoes with the cucumbers and green onions.  Toss in the dill.  Whisk together tahini, water, garlic, lemon juice, salt, sugar, oil, paprika until smooth.  Combine the vegetables with the dressing (don’t put all of it in at once, you might not want all of it.  I used about 3/4 of the dressing in our salad).  Spoon the salad into bowls, garnish with 4 grape tomatoes and grind on some black pepper.

Note:  This salad is best eaten fairly soon after preparing.  If left too long, the cucumbers release their water and the salad ends up sitting in a pool of cucumber juice!

————————————————————————————————–

Now for dessert!

I managed to find some late season local strawberries earlier this week.  At the same time I bought some local blueberries and a couple of Okanagan plums, all purchased at G.J. Farm on No. 4 Rd just south of Steveston Hwy.  I decided a fruit parfait was in order so I whipped up a fruit sauce (inspired by Fit For Life by Marilyn Diamond).

Fruit Sauce

4 tbsps raw cashews, soaked for at least 1 hour (I usually soak them overnight)

2 medjool dates

2 fresh apricots, peeled, pitted, coarsely chopped

1/2 cup water

Put the dates, apricots and water in a blender and leave overnight to soak – do not drain.  In the morning, drain the cashews then throw the cashews in the blender.  Blend for 5 minutes, scraping down the sides as necessary.

In a parfait glass (or a beer glass, or what have you) put a layer of peeled, pitted, sliced plums.  Add a layer of fruit sauce, about 3 spoonfuls, then a layer of sliced strawberries, then some more fruit sauce, then some blueberries, then some more fruit sauce.  Eat!

I first made these parfaits for “Tom” and I in the beer glasses.  The 2nd time I made them, I took them to the beach with my friend.  This time I made them in plastic, lidded containers, put them in a cooler with ice packs.  So refreshing!  I really love the strawberries and the fruit sauce combo.  Yum!

Note: I made this fruit sauce again, but used a mango instead of the apricots.  It was still quite delicious, but the colour was a little disturbing.  Here, what do you think?

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One thought on “Potato Salad and Fruit Sauce

  1. Camille says:

    The fruit parfaits are wonderful! Glad you are blogging again. We’ve missed it. C&D

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