Traditional Potato Salad

I didn't used to like potato salad purely based on the mayo cause well I think mayo is nasty. Yeah I know I'm crazy. I've been told a 100 times before but I still don't like it so I decided to try an alternative. Vegan Mayo. I actually really enjoy this. Don't knock it till you try it! Heres my potato salad!

Ingredients:
1 large Russet Potato
1/2 medium sized bell pepper chopped any color
1/4 cup black olives, sliced or whole
Dressing:                                                                  
1/2-3/4 cup vegan mayo (I use Vegenaise Mayo)
1-1 1/2 tbs red wine vinegar
1/2 tbs dill relish
Salt and Pepper

Boil the potato in water with a little salt until it is fork tender. Drain the potato, when it is cooled enough to touch peel the skin off, and chop it into chucks. While the potato is still hot pour enough dressing to coat the potato. You may not need all of the dressing at first but once the potato has cooled it will soak up the dressing and you may need more. Add the bell pepper, olives, mix, and salt and pepper to taste!

Minestrone Soup

        I was going to post this when the weather was yucky and gloomy outside and my whole family was sick but once I got better life and school intervened and I haven't had much time to write until now.  Soup is an easy way to use up veggies that are going bad or really to just clean out your fridge. Plus you can control the amount of sodium in it and it obviously doesn't have any preservatives. Minestrone soup is my favorite and I always make my mom make it for me when I don't feel good.

Ingredients 
1 1/2 cups chopped Carrots
1 1/2 chopped Celery 
1 cup chopped brown Onion
2 large cloves minced Garlic
3/4 cup chopped Zucchini
1 cup chopped Swiss Chard/Kale
1 large diced Potato
1/2 cup frozen peas
2 cans of beans (like Cannelloni, and Kidney) rinsed 
1 14.5 oz Canned diced tomatoes
2tbs tomato paste
Tbs Oregano
Olive Oil
1 box vegetable stock
Salt and pepper
Pasta (optional)

In a large pot saute the onions, garlic, celery, and carrots in olive oil until the onions are translucent. Then add the potatoes and saute for 5 min to slightly soften.

Next, add the tomato paste and oregano and incorporate for 2 or 3 min. After it is well mixed add the stock and the diced tomato and bring it to a boil.

Once it is at a boil turn it down to a low simmer and add the rinsed beans, zucchini, peas, and swiss chard/kale, salt and pepper to taste. Simmer until potatoes and beans are cooked through. You can add pasta of your choice the last ten minutes. 

Bruschetta

Bruschetta is one of my all time favorite dinners. It is an Italian appetizer that can have many different toppings. I love this for dinner because it is so easy and it is a great way to use up tomatoes that are going bad or bread going stale. My favorite version is tomato, onions, and basil. All you need to do is chop up all three into a bowl and add a good amount of olive oil to coat everything. Then season with salt and pepper. In the picture above I added some klamata olives because I had some in the fridge. After you let that mixture set for awhile so all the flavors blended. Take your bread and drizzle a little olive oil on the top. Traditionally bruschetta is on little toasts from a baguette but sometimes I just use my sandwich bread, usually sourdough. I don't like it too crispy because I always end up cutting my mouth......Stick the bread in the oven/toaster oven, or if you even too lazy to do that like I usually am pop it in the toaster. Once it's crisp take a clove of garlic and rub in all over the bread. Top the bread with the mixture and enjoy!!! You can get really creative with whatever you have in the fridge and have a super satisfying dinner!

Jambalaya

For "Fat Tuesday"(aka Mardi Gras) my mother decided to make a vegetarian Jambalaya for dinner in honor of my Cajun heritage. We gained inspiration from ammclendon (thanks!) .I decided to change up the recipe a bit because I'm not really into "fake meat". This recipe is really versatile, I used the beans I had in the panty so you could put whatever you wanted in it. We were going to add some frozen corn to it but forgot.....but it happens so feel free to add any veggies you would like.

Ingredients:
2 Cups Brown rice  
Cooked per package directions ( She used a mixture of water and vegetable stock)
2 Tablespoons Olive Oil
1 small onion finely chopped
1 bell pepper finely chopped
2 cloves garlic finely chopped
1 teaspoon cajun seasoning
1 teaspoon thyme
1/4 teaspoon red pepper flakes
1 12oz package Soyrizo
1 bay leaf
1 14.5 ounce can diced tomatoes
1 1/2 cups vegetable broth
1 can Cannellini beans
1 can Black eyed peas
1 can Kidney beans
salt and pepper to taste


Saute onion, pepper and garlic in olive oil until softened.  Add cajun seasoning, thyme, and red pepper flakes cook 1 minute.  Add Chorizo and saute for 5 minutes make sure not to burn Soyrizo add more olive oil if needed.  

Add Bay leaf, tomatoes ,vegetable broth, Cannellini beans, Black-eyed peas, and kidney beans and rice.  Stir mixture to combine cover and let simmer 20 minutes stirring occasionally.  Add Salt and pepper to taste.