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Wednesday, June 13, 2012

What's for Lunch

And dinner, and quite possibly breakfast tomorrow...
 I've been enjoying a number of ongoing conversations with friends who are all on similar dining trajectories these days; dairy-free, low sugar, low-to-no gluten, mostly vegan (and for me, no soy whatsoever) meals that taste FABULOUS.  Because really, what's the point in eating anything that tastes like cardboard?  I refuse because my taste-buds like to be titillated, and yes that is exactly what I just said.  
Today I give you my latest foodie obsession, the FRESH Potato Salad!  This is the second batch I've made in a week, as the first batch I served to a group of friends (meat-eaters all) and every last bite was slurped up and seconds had.
~ Fresh Potato Salad ~
(like most of my recipes, feel quite free to tweak quantities and ingredients to what you have on hand!)

You will need:
2 pounds Red Potatoes, cubed into bite-size chunks
2 Bell Peppers (your choice of color), cubed
1 Large Cucumber, cubed
1 1/2 Cups Cherry Tomatoes, halved
A small handful of fresh Parsley (1/3 Cup minced)
An even smaller handful of fresh Thyme (2-3 Tbsp minced)
5-6 Green Onions, chopped
1 Can Black Olives, drained and rinsed
1 Can Beans (I prefer black, but kidney or even garbanzo would work just dandy), drained and rinsed
1/4 Cup Rice Vinegar
3 Tbsp Mild Flavored Oil (I've used both grapeseed oil and canola, and if you really wanted to, I'm sure olive oil would be fine too)
1 Tbsp Salt
A load of fresh cracked Black Pepper (this is an approximate amount ;)

And here's how:
Place cubed potatoes in a large pot of water (enough to cover the potatoes by 2 inches), bring to a boil, then simmer for 8-10 minutes (just until you can pierce them easily with a fork).  Drain off water, toss the potatoes in the biggest bowl you own, and pop in the refrigerator to cool for about 15 minutes.
While potatoes cool, chop the rest of your ingredients (peppers, cucumber, tomatoes, onions, etc.).  In a small bowl, mix your dressing: oil, rice vinegar, salt, pepper, fresh herbs.  Pour this over the potatoes, mix well, and allow to sit for another 5 minutes while the starches soak up all that deliciousness.
Add all veggies, olives and beans to potatoes, give everything a good stir, and eat up!  I prefer mine over a bed of lettuces, but of course that's optional.  Either way, load up a good size plate because that's how much you'll want as soon as you taste it!  Extra special bonus: this keeps really well in the fridge for a couple days too.
Nom it up!


thewindhover said...

such deliciousness. my body is craving the fresh and wholesome these days too.

kerin rose said...

be there in 15 babeeeee!....this looks so good...welcome to the vegan wagon...I love it actually!

Anonymous said...

Great timing on this post! I've been thinking about the whole vegetarian/vegan way of eating again. I keep ignoring it though.

MrsLittleJeans said...

yumm yumm...I just had my lunch of two cheese strips, 2 carrots and one apple to be supplemented with naughty things later....I have to really focus to be good...enjoy!

UmberDove said...

Windy - Oh me too, me too! It's partly the season, but partly just listening close to my body.

Kerin - You better be here!

Cristen - You know, I think there is so much to easing into it and making sure that you love the food you eat. Salut girl!

MLJ - Naughty things, huh? Like an almond croisant? Please tell me it will be that...

Cat said...

yum yum
I will be over for breaky tomorrow
I think if I drive straight through
with perhaps one little road side nap i can get there by then
: )

love and light

Lizzie Derksen said...

How providential. I just cooked up a pot of chickpeas today. And I have two waxy potatoes in the fridge. (It's really very good that you posted this--I somehow neglected to get any protein at all today.)

Joyful said...

Lunch looks colourful and delicious.

pencilfox said...

oh. my. goodness.
i'm going to whip up a batch for the weekend....

nom nom sweet friend.

Unknown said...

Goodness, that looks good! I was just mulling over (this morning) what fun thing to make this weekend! Now I know. Thanks.


lynsey said...

ooooh sounds so good

Sandra Dunn said...

So I made this last night. Didn't have beans, but added green beans instead. I used all my vegetables I picked up at the Wednesday Farmer's Market. And we had naan bread with it. Thanks for this delicious recipe! I will be making this again!

UmberDove said...

Ah, GRAND! I'm so glad to hear it was a hit! 'Tater on sister!

cbumpmax said...

You had me at Nom. (BTW please let BC know that my MQ used the word "Nom" in the perfect context the other day and I thought he would be proud.)

UmberDove said...

BAHA! We're proud over here, so proud. :)