HP’s raw vegan potato-less salad she likes to call No-Tato Salad! Here’s her commentary followed by the recipe:
“I love Potatoes. We were raised eating potatoes almost every day when I was growing up. So going a whole month without eating at least 1 potato is tough. Potatoes of course are vegan, but you can’t eat a white potato raw.
I found a great Mediterranean Chickpea and Potato Salad recipe in a Williams-Sonoma cookbook and thought I would convert it into a Raw Vegan meal. It turned out to be creamy and amazing. It really hit the spot. My husband even took the left overs the next day for his lunch.”
12 long slender green beans, trimmed and cut in half
1 lb. Cauliflower, chopped into 1/2 inch pieces
“I wanted my salad to be a little warm. So I brought a small sauce pan to a point where little tiny bubbles were appearing in the bottom of the pot. I turned the pot off and let it cool. With a cooking thermometer I placed the Cauliflower and Green Beans in the water when it dropped to 118 degrees. Then I put the timer on for 2 minutes and took them out and rinsed them in cool water to stop the heat. My veggies were super crispy but just a little warm.”
“You do not need to do the above for the recipe. You can skip that step and just put them in a large bowl. “
Next take the following ingredients and pulse them in a Food Processor until they’re all combined and the green onion is small little pieces. Don’t over process them. Once they’re combined place them in the large bowl with the Cauliflower and Green beans.”
1/2 cup Pine nuts
6 green onions, cut most of the green part off. Keep the white part and about an inch of the green.
1/2 cup fresh chopped parsley
1/2 cup roughly chopped mint leaves
6 sun-dried black olives with sea salt
2 tablespoons dill pickle (vinegar free) dice it up.
Finally place the following ingredients in the Vitamix and blend until smooth: