Help! There’s a Vegan in My House!
Keep everyone in your house happy and well fed with this delicious recipe.
Potato salad gets an herbaceous makeover in this delicious basil-drenched dish. Using pepitas– shelled pumpkin seeds–instead of nuts in the pesto makes this vegan pesto allergy-friendly. Nutritional yeast, a common ingredient in vegan cooking, provides savory depth that’s similar to cheese. It’s available in most well-stocked grocery stores and online.
Pesto Potato Salad Recipe
PREP: 15 MINUTES / COOK: 15 MINUTES
- 6 cups cubed raw gold potatoes, unpeeled
- 2 ounces (about 1 cup) fresh basil leaves
- 2 tablespoons olive oil
- 2 cloves garlic
- 2 tablespoons pepitas (shelled pumpkin seeds)
- 1 tablespoon nutritional yeast
- Salt and pepper to taste
- 4 scallions
1. Steam the potatoes until they are fork-tender but still firm. (Depending on the size of your potato cubes, about 10 to 15 minutes.)
2. Finely process all ingredients, except for the potatoes and scallions, in a food processor.
3. Finely slice white and light green portion of scallions.
4. Combine all ingredients. Season with salt and pepper to taste. Chill potato salad in the refrigerator until served.
Help! There’s a Vegan in My Car!
Hitting the road is a great way to build family memories. When you’re packing the car, include healthy, fun snacks for the vegan in your group. Of course, you can pick up chips and sodas along the way–but balance out the junk with better-for-you options from home. Some gluten-free vegan treats to pack include dried fruit, like apricots or dates; nuts or seeds; trail mix; fresh fruit; carrot and celery sticks; gluten-free vegan muffins and granola bars; smoothies in thermoses, and more.
Kim Lutz (welcomingkitchen.com) is a recipe developer and author of several popular cookbooks, including Welcoming Kitchen (Sterling), Super Seeds (Sterling) and Ancient Grains (Sterling).