Tag Archives: potluck

Sweet Potato Salad with Tangy Ancho Chili Sauce (Virtual Vegan Potluck)

Hey vegan potluckers! We are thrilled to be participating in the third virtual vegan potluck!

One of my favorite dishes is the classic potato salad. But Neal won’t go near it because most versions have vegan mayo in them and he detests mayo. Even if the potato salad is mayo-less, he won’t go near it because he associates it with mayo. Challenge accepted! IMG_5164 _Snapseed

This potato salad is a twist on the classic version. Instead of russet and/or red potatoes, I used sweet potatoes.
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And instead of the classic mayo, onions and pickle relish mixture, I used Mexican inspired ingredients like dried Ancho chili, cilantro, lime juice, harissa (technically, this ingredient is Moroccan)IMG_5127 _Snapseed

and black beans.IMG_5161 _Snapseed

The tangy sauce is cashew based and comes out nice and creamy but not in a mayo kind of way. IMG_5156 _Snapseed

Sweet Potato Salad with Tangy Ancho Chili Sauce

Ingredients (approximates)

  • 4-5 medium to large peeled and cubed sweet potatoes
  • 1-2 garlic cloves
  • 1/2 tsp salt
  • 1/2-1 tbs chopped dried ancho chili
  • 1/2 cup raw cashews
  • 1 tbs olive oil
  • 1/2 tsp harissa
  • 2 1/2 tbs lime juice (+ a couple of splashes at end)
  • 3/8 cup of water
  • 14.5 oz can of rinsed and drained black beans
  • 1/2 cup chopped cilantro

Directions

  1. Boil sweet potatoes until tender (about 5-7 minutes in boiling water). You want them tender but not too tender that they turn to mush. Drain and let cool.
  2. In a small blender or food processor (I used the small cup with my magic bullet), pulse the garlic, salt and ancho chili.
  3. Add the raw cashews and blend until it’s powdery/pastey.
  4. Add the olive oil, harissa, lime juice and water and blend until smooth.
  5. In a large bowl, add the sweet potatoes, black beans, cilantro and all the sauce. Gently fold ingredients until the sauce is incorporated.
  6. At this point, I tasted it and ended up mixing in a few more splashes of lime juice (to up the tang factor) as well as some salt, pepper and more harissa.

This salad is great warm or cold, by itself or inside a tortilla! If you want it more spicy, add more ancho chili. It is super tasty and best of all, it passes the Neal test. Finally. A potato salad that he will eat!

IMG_5193 _SnapseedStill hungry? There are more good vegan eats in the Virtual Vegan Potluck. Click the button below to see the dish before mine by Farmer’s Market Vegan.

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Click this button to see the dish after mine by The Vegan Gypsy.

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Or if you’re just joining in, click below to start from the beginning with our gracious host, Vegan Bloggers Unite.

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Happy virtual eating!

Vegan potluck potpourri

Hey-o, it’s another installment of vegan potluck where each dish came from a specific continent or region. Our gracious hosts, L and M made tacos (Mexico) with all the works including sautéed tofu, peppers and onions, salsa, tomatoes, jalapeno, lettuce and homemade guac (my favorite!).

My Atlanta vegan blogging partner in crime, Former Fish Taco Fanatic and her man brought a paella dish (Spain/Europe) that was deliciously stuffed with so many colorful vegetables and flavors. N and I made spring rolls (Thailand/Asia) stuffed with mock ham, lettuce, rice vermicelli noodles, carrots, cucumbers and basil (home grown!) and served with a peanut hoisin sauce.

For dessert, N and I made mango sticky rice. I nabbed the recipe from the Hot Thai Kitchen.

Dinner was splendid and I had seconds on everything. The pictures don’t do the food justice, but telling my food to “work it, work it…yeah, just like that…gorgeous” while snapping photos of it from hundreds of angles is a line I just won’t cross in front of others. I just won’t…yet.

Virtual Vegan Potluck!

Hola compadres! Welcome to our humble interwebs abode. Are you enjoying the Virtual Vegan Potluck so far? N and I have been extremely busy lately and I am getting over a nasty cold, so our dish is a simple yet extremely delicious hybrid of some past concoctions. We took our bbq jackfruit concotion and merged it with our fixins’ and sauces from our Korean Tacos and voila…BBQ Korean Tacos.

The taco sauce (sriracha mixed with chili sauce and ketchup) is a little on the spicy side…drizzle on accordingly. Me, I drizzled just a little but N drizzled a lot on doused his (he likes to cry when he eats it spicy). Regardless of your spicy preference, I really recommend topping your tacos with some fresh cilantro, red onions and the fresh cabbage slaw that N made. Do up your taco how you want…we have plenty to go around. Hope you enjoy!

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Hungry for more? If you randomly ended up here, check out the dishes you missed prior to mine and of course what awaits for you after:

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And of course a HUGE thank you to Unrefined Vegan for organizing this epic vegan potluck! What a great way to unite vegans and bloggers from all over the world.

Un pranzo splendido

Saluti!  Welcome to another installment of vegan potluck (plus bonus treats). Last night’s theme was Italian. N and I contributed the dessert. We decided to try to make something that neither of us had eaten a lot of pregan and had never tried making vegan-style…tiramisu! The concept of tiramisu is quite simple. Its lady fingers (basically, vanilla cookies) soaked in espresso and layered with whip cream. I found this amazing recipe over at Paper Fruit and it turned out perfettamente!

First step was to bake, cut, re-bake and re-cut the lady fingers.

Next the lady fingers were dunked in a liquidy mixture of coffee and espresso, which we got from Dulce Vegan. We then made layers of dunked lady fingers, whip cream mixture, dunked lady fingers, and whip cream mixture.

We did that in the morning and stuck it in the fridge until about 6 at which point we put some fancy-schmancy cocoa powder and chocolate shavings on top and headed over to the vegan potluck!

The spread was simply bellisimo! L and M brought over mouthwatering roasted veggies including asparagus, squash, artichoke hearts and tomatoes. Nom.

A and B went all out and made delicious homemade vegan pizza and I am now a believer in these weirdo things called pizza stones.

A and B also made vegan calzones which were equally delicious! They were stuffed with Daiya and an assortment of veggies. Nom nom.

Our hosts, A and B also provided a colorful salad,

as well as liquid refreshments! This here is some peach tea that A made and it was so pretty and refreshing that I had to snap a pic.

The lovely Former Fish Taco Fanatic (my fellow Atlanta vegan blogger) and her husband made eggplant bake and it was oh-so yummy. The eggplant had that melt in your mouth deliciousness to it. Go to her blog right now to check it out!

 Here’s my plate ‘o food. I demolished it and looking at it now, I realize I should have gone for seconds. Our friends are such rad vegan cooks!

And finally, what the tiramisu looked like on the inside. I think everybody enjoyed it…I know I did. The recipe was super simple and easy to follow. The only mods we made were to use almond extract when it called for coffee liquor and we used a mix of heavy creamer and almond whipping cream for the whipped layer/topping.

Another successful potluck of good food, good friends and good music.

In addition to that awesomeness, we got to come home to an array of goodies that we picked up at the Atlanta Vegan Bake Sale earlier that day.

Nikko and Miles went nuts for the homemade dog treats from Dough Bakery.

Let it be known that I too went nuts for the human treats from the bake sale. I’m talkin’ banana whoopee pies, cheesecakes and espresso bundt cake nuts!

All in all, Saturday was a splendido day.
Arrivederci my friends, until next time.

Vegan Fiesta!

We attended a vegan potluck with some close friends (including fellow blogger “FFT Fanatic“.  Good food + good people = good times.

The spread:

From bottom to top:  fresh salad, mexican quinoa/rice, fresh guac and mexican casserole.  And fellow blogger “FFT Fanatic” also made this AMAZING layered bean dip with all the works but I forgot to get a pic :-(. Can you guess the theme?

Here’s my plate of goodness:

Everything was delicious and my friends are amazing cooks!

N made the dessert:  Horchata cupcakes!  He also made the horchata drink from scratch using our Vitamix! (click on the link for the recipe he used).

 Stay tuned for more exciting themed vegan potlucks!