INDIAN-SPICED POTATO SALAD - FORKS OVER KNIVES
This simple recipe packs a flavorful punch. Tender potatoes are tossed with fresh cucumber and crunchy bell peppers for a hearty side dish that also makes a tasty grab-and-go lunch. Warming cumin, zesty lime juice, and spicy jalapeño are added to the mix to create an Indian-inspired experience that will tempt your taste buds for a second helping. Top it off with some extra cilantro, and enjoy!
Provided by FORKSOVERKNIVES.COM
Total Time 40 minutes
Prep Time 25 minutes
Number Of Ingredients 10
Steps:
- Place potatoes in a steamer basket set in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, about 15 minutes or until potatoes are tender.
- Place potatoes in a large bowl; cool completely. Add the remaining ingredients; gently stir to mix. Cover and chill until ready to serve or up to 24 hours.
VEGAN KALE CAESAR SALAD - FORKS OVER KNIVES
All kale Caesar! This quick and satisfying salad is perfect for a light lunch or paired with a veggie burger as a side dish. The cashew-based Caesar dressing comes together quickly and adds a luscious creaminess to a fresh mixture of hearty quinoa, earthy kale, and sweet tomatoes. Don’t forget the crunchy homemade croutons! (To make gluten-free, use certified gluten-free bread) This recipe is from Forks Meal Planner, which features more than 1,000 exclusive recipes and customizable weekly meal plans to simplify healthy plant-based eating. Try Forks Meal Planner for free today.
Provided by FORKSOVERKNIVES.COM
Total Time 20 minutes
Prep Time 10 minutes
Number Of Ingredients 12
Steps:
- Preheat the oven to 375°F. In a saucepan over high heat, bring quinoa and ? cup water to boiling. Reduce heat to low, cover, and simmer for 20 minutes. Remove from heat and let cool; fluff quinoa with a fork.
- In a bowl, soak cashews in very hot water for 15 minutes. Drain the water and rinse nuts.
- Bake bread crumbs on a baking sheet around 8 to 10 minutes or until crisp. Remove from heat and let cool.
- In a bowl, combine chickpeas, cooked quinoa, kale, and tomatoes.
- In a high-powered blender (or food processor), combine soaked cashews, vinegar, plant milk, Dijon mustard, and garlic. Process until smooth. Season with salt and pepper to taste. Pour about half the Caesar dressing over kale salad; toss to coat. Top with croutons and serve with remaining dressing on the side.
More about "salad knives recipes"
INDIAN-SPICED POTATO SALAD - FORKS OVER KNIVES
This simple recipe packs a flavorful punch. Tender potatoes are tossed with fresh cucumber and crunchy bell peppers for a hearty side dish that also makes a tasty grab-and-go lunch. Warming cumin, zesty lime juice, and spicy jalapeño are added to the mix to create an Indian-inspired experience that will tempt your taste buds for a second helping. Top it off with some extra cilantro, and enjoy!
From forksoverknives.com
Reviews 5
Total Time 40 minutes
From forksoverknives.com
Reviews 5
Total Time 40 minutes
- Place potatoes in a large bowl; cool completely. Add the remaining ingredients; gently stir to mix. Cover and chill until ready to serve or up to 24 hours.
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