Curry Quinoa Potato Salad

Curry Quinoa Potato Salad - Yup, it's Vegan

I’m finally back with a new recipe! And yes, it’s another salad today. We don’t have AC on the first floor and it’s just been too humid/hot in the kitchen to do anything with the oven, standing over the stove, or having to reheat the leftovers. I must say, though, this curry quinoa potato salad puts other salads to shame. This isĀ substantial and finger-licking good.

This isn’t my first time making curry + quinoa, and I honestly might have just gone with the mango curry hummus again if I had any mango around! Sometimes having to invent something out of the pantry is a blessing in disguise, though. This cashew-based curry dressing is delightful if, I say so myself! The freshly ground pepper hits you right away and the cayenne pepper lingers afterward, complementing the sweetness and warmth of the curry. Fresh bell peppers (I can’t get enough right now), green onion and grapes round out this bowl of goodness.

Curry Quinoa Potato Salad - Yup, it's Vegan

As a brief explanation of my absence this past week, our sweet kitty got sick (she’s totally better now!). Right after that we headed up to New York for a much-needed visit with family. My parents came from Montana to meet us there at my dad’s sister’s place in Westchester County. We had a wonderful, relaxing weekend enjoying each other’s company. I played a lot of tennis, a lot of Pinochle, and most importantly, I didn’t turn on the phone or computer the entire time. I’m sad that I didn’t get to cook up any vegan eats for blogging about, but I feel rejuvenated from my technology break. On a fun note, I got to eat at one of Joe Bastianich’s restaurants, Tarry Lodge. Far from a vegan restaurant, but several options are available, and the wine list is fantastic.

I’m still figuring out the lighting situation at our new place. Hence this pictures of the curry quinoa potato salad taken outdoors on the porch, and the zucchini noodle salad pictures taken atop a random chair. But anyway, I can return to my regular posting schedule now, barring any more cat emergencies and what not. By the by, please let me know if my site has been acting up for you lately. I have noticed some slow loading times but I’m not sure if it’s because we downgraded our internet to DSL =].

Curry Quinoa Potato Salad - Yup, it's Vegan

Curry Quinoa Potato Salad

Ingredients

    For the curry cashew dressing:
  • 1/4 c. raw cashews, soaked overnight
  • 1 tb. tahini
  • 1 and 1/2 tb. agave nectar, or 2 tb. brown rice syrup, or other sweetener to taste
  • 2 tsp. Indian curry powder
  • 2 tsp. nutritional yeast
  • 1/4 tsp. freshly ground black pepper
  • 1/8-1/4 tsp. cayenne pepper
  • 2 tb. cider vinegar or lemon juice
  • 1 tsp. sriracha
  • salt to taste
  • For the curry quinoa potato salad:
  • 1/2 c. quinoa (measured uncooked; I used red), cooked in vegetable broth
  • 2 and 1/2 to 3 cups cubed potatoes, skins on, cooked & lightly salted
  • 1 bell pepper, diced
  • 3 spring onions, white and lower green parts, thinly sliced
  • 3 tb. chopped fresh cilantro
  • (optional) 1/4 c. chopped red or green grapes
  • curry cashew dressing (recipe above)

Instructions

    For the curry cashew dressing:
  1. Combine all ingredients in a blender or food processor until smooth, adding water or nondairy milk 1 tablespoon at a time as needed to blend.
  2. Adjust seasonings to taste.
  3. For the curry quinoa potato salad:
  4. Toss together all ingredients. Serve at room temperature or cold. Refrigerate leftovers.
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Curry Quinoa Potato Salad - Yup, it's Vegan

Shared at Virtual Vegan Potluck. Happy Tuesday!

Zucchini and Cucumber Noodle Salad with Peanut Sauce and Fresh Peaches

Zucchini and Cucumber Noodle Salad with Peanut Sauce and Fresh Peaches - Yup, it's Vegan

This zucchini and cucumber noodle salad is officially the first recipe posted to my blog that was prepared & photographed in my new kitchen! I know I’m not alone when I say that moving can be tremendously physically and mentally draining for me. But we are so happy to be settled in here at our new place! We had lived near the college campus where J is doing his graduate program, but the whole college vibe was increasingly not a great fit for us, nor was it convenient for my commute. So we finally got our butts in gear and found something that suited us a little better. Still in Baltimore, just a different neighborhood (with several vegan-friendly restaurants!)

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Copycat Chipotle Sofritas Recipe (Spicy Adobo Braised Shredded Tofu)

With the introduction of Chipotle sofritas, vegans around the USA rejoiced. For anyone not familiar, Chipotle is a fast food chain that serves burritos, burrito bowls, tacos, and salads. The customer chooses a protein and then chooses from a selection of beans, veggies, salsa, and other toppings. Previously, the vegan option was to skip the proteins altogether and of course, pass on the optional cheese and sour cream.

Copycat Chipotle Sofritas (Spicy Adobo Braised Shredded Tofu) - Yup, it's Vegan

When sofritas, the first dedicated vegetarian/vegan protein option, was rolled in at Chipotle’s West Coast locations, I waited with bated breath for it to reach me here on the East Coast. Spicy shredded tofu, braised with fresh spices in adobo sauce? Sign me up, right? I’m happy to say that, at least for me, sofritas totally lived up to my expectations when it finally got to Baltimore. Spicy, juicy, and full of flavor, it was a great addition to my vegan burrito. So why make a copycat sofritas at home when the real thing is so good?

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Date Caramel Mocha Bars

Date Caramel Mocha Bars - Yup, it's Vegan

A day of delicious summer foods just feels complete with a slice of something chilled and chocolatey (that, or some watermelon with a sprinkle of salt)! Alternatively, do as I did and have a couple of these date caramel mocha bars as a post-workout recovery food.

In all seriousness… date caramel is a wonderful thing. For anyone who hasn’t encountered it before, it’s just softened dates, pureed with a splash of nondairy milk and a bit of fat (in this case, I used coconut butter). The rich, molasses-like notes of the dates are reminiscent of a cooked caramel, but without any of the sugar and without any cooking! Of course, I did use a makeshift double boiler here to melt the chocolate, but that’s quick and easy.

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Warm Caramelized Onion & Kale Dip

 

Warm Vegan Caramelized Onion & Kale Dip - Yup, it's Vegan

This warm caramelized onion & kale dip was one of those random fridge clean-out meals for us, but it turned out to be really tasty, so I decided to share. It’s modeled after my classic hot spinach artichoke dip, but with summer produce and more complex flavor. I love foods that teeter on the edge of being bitter. Thanks to the kale, this dip hits that sweet spot. We served it with tortilla chips, but I also think it would be nice with pita chips, or toasted slices of bread.

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