Southern Vegan Potato Salad

Name: Southern Vegan Potato Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 2 pounds red potatoes, skin on, scrubbed, and cut into bite-sized pieces; Salted water for boiling the potatoes (2 quarts of water with 2 tablespoons of kosher salt); ¾ cup of vegan mayo; 2 celery stalks (1 cup), small diced; ¼ red onion (¼ cup), small diced; 3 pickle spears (½ cup), loose seeds scraped away, and small diced; 2 tablespoons of Dijon mustard; 1 tablespoon of freshly squeezed lemon juice; 2 teaspoons of dried dill; 1 teaspoon of celery seed; 1 teaspoon of kala namak salt (optional for eggy taste); Salt and black pepper to taste; Garnish with smoked paprika

May 30, 2022 by Carol Clayton in side dish, salad

Holiday Cranberry Relish

December 06, 2021 by Carol Clayton in dips and spreads, side dish

Holiday Cranberry Relish / Raw and Vegan

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This cranberry relish is sweet, tart, and brightly flavorful. Made with fresh cranberries, honey crisp apples and navel oranges, it has all the flavors of the holiday season. Enjoy this colorful relish with any dish you would pair with cranberry sauce.

The sweetest little old lady stopped by my booth at the farmer’s market recently and shared one of her most treasured family holiday recipes with me, cranberry relish. Her sweet face positively glowed as she explained how to make it and how a holiday table just wouldn’t be complete without this simple yet surprisingly flavorful condiment.

She went onto tell that during a great snowstorm one year, a brave relative, climbed out onto their roof, above the snow line, to retrieve this holiday cranberry relish, which was stored in an outbuilding, for their Christmas dinner. Naturally I had to see what this secret sauce was all about!

Initially, I pictured canning jars and hours in the kitchen, but when I tossed 3 ingredients into the food processor and minutes later had cranberry relish I was absolutely delighted! This fresh and flavorful concoction is sweet and tart in the best way possible and just tastes like Christmas. If you love cranberry sauce, you’ll love cranberry relish!

What’s the difference between cranberry relish and cranberry sauce?

Cranberry relish is raw and less sweet than cranberry sauce.

Fresh cranberries, apples, and oranges (with the peel on!) are finely chopped in a food processed or ground up in a food grinder and then sweetened with sugar. Chopped nuts are a common mix-in.

Cranberry sauce is cooked and sweeter than cranberry relish.

Fresh or frozen-thawed cranberries are cooked down with water and sugar and then cooled to thicken. It’s often flavored to the chefs liking with orange juice or peel and classic holiday spices.

What equipment can I use?

There are 3 ways to finely chop your fruit:

Food processor

A basic food processor like a Cuisine Art is the simplest way to chop up all your fruit. The trick is to not over blend your ingredients, or you’ll end up with a smoothie instead of relish. I use the pulse button to chop the fruit separately (cranberries, apples, oranges) and then combine it all together in a bowl with the sugar.

Food grinder

This is the old-fashioned way. Use the medium grinder plate on an old-fashioned grinder. (The kind which sets/clamps on the edge of the counter or table.) Or you can use the grinder attachment to a Kitchen Aid. Alternate the fruit as you grind so that it’s nicely mixed up.

A sharp knife

If you don’t have a food processor or a food grinder, a sharp knife will do the trick. It will take a bit of patience, but you can finely chop up all of your fruit by hand.

Holiday Cranberry Relish in a food processor

After making this recipe, I have to agree with Mrs. Bower’s enthusiasm. This light, refreshing, and super flavorful cranberry relish is the perfect complement to so many of the heavier dishes on the holiday table and I’m very happy she shared it with me!

Why you’ll love Holiday Cranberry Relish:

Simple to make
Light and refreshing
Surprisingly flavorful
Colorful
Festive

Keep scrolling for step-by-step instructions with photos!

Ingredients for Holiday Cranberry Relish

6 oz (170 grams) of fresh whole cranberries*
1 navel orange*, washed with the rind on
1 honey crisp apple*, washed and cored
6 tablespoons of beet sugar (or granulated sugar)

*organic if available

Makes 3 cups of cranberry relish

Note: This recipe uses ½ of a standard 12 oz. (340 gram) sized package of fresh cranberries. You can easily double the ingredients for a very large gathering.

Method for making Holiday Cranberry Relish

Holiday Cranberry Relish ingredients — Step 1:

1. Tumble your cranberries into a colander and pick out any spoiled berries. Give them a good rinse. Wash and dry the apple and orange next. Core and quarter the apple and then cut it into eighths. Slice the nubby top and bottom off the orange and slice it into 8 pieces as well, keeping the rind on.

Holiday Cranberry Relish pulsed in a food processor

Holiday Cranberry Relish in a bowl with sugar — Step 3:

3. Scoop the chopped fruit into the bowl and add ¼ cup of the sugar. Mix well and taste for sweetness. Add the other 2 tablespoons of sugar, if you like, and test again, adding more to taste.

Holiday Cranberry Relish in a mixing bowl — Step 4:

4. Let stand and room temperature for an hour to fully macerate the fruit. Then store in the refrigerator for 3-4 days. This relish becomes more flavorful and less juicy as it sits. I’ve found 3 days is the sweet spot where the fruit is fully macerated, all the juice is absorbed, and the orange peel is tender.

Serve alongside all your holiday favorites!

Storage:

Store in the fridge for a week (or two!) or in the freezer for 3 months. It freezes beautifully if allowed to fully macerate in the fridge for 3 days first.

Notes:

Many recipes call for chopped nuts which I feel would be an excellent addition.

Audre Bower credits her mother-in-law for this recipe which I cut in half.

Wondering what to serve this holiday season? Check out these delicious recipes!

Vegan Roasted Garlic Mashed Potatoes

Vegan Acorn Stuffed Squash

Roasted Brussels Sprouts with Coconut Bacon

If you like this Holiday Cranberry Relish recipe, please give it a 5-star rating in the recipe card below, and lemme know how it turns out in the comments. Hearing from you always makes my day! And if you’re looking for more yummy vegan inspo, check out my Pinterest and Instagram Page!

Yield: 12 (1/4 cup) Servings

Author: Carol Clayton

Holiday Cranberry Relish / Raw and Vegan

This cranberry relish is sweet, tart, and brightly flavorful. Made with fresh cranberries, honey crisp apples, and navel oranges, it has all the flavors of the holiday season. Enjoy this colorful relish with any dish you would pair with cranberry sauce.

Prep time: 15 MinTotal time: 15 Min

Ingredients

6 oz (170 grams) of fresh whole cranberries
1 navel orange, washed with the rind on
1 honey crisp apple, washed and cored
6 tablespoons of beet sugar (or granulated sugar)

Instructions

Tumble your cranberries into a colander and pick out any spoiled berries. Give them a good rinse. Wash and dry the apple and orange next. Core and quarter the apple and then cut it into eighths. Slice the nubby top and bottom off the orange and slice it into 8 pieces as well, keeping the rind on.
Set a large mixing bowl on the counter and grab your food processor. Add the cranberries first followed by the apple and orange pieces. Using the pulse setting, pulse the fruit in short intervals until it is very finely chopped but not pureed. You’ll need to stop now and then to scrape down the sides of the container and check on the texture.
Scoop the chopped fruit into the bowl and add ¼ cup of the sugar. Mix well and taste for sweetness. Add the other 2 tablespoons of sugar, if you like, and test again, adding more to taste.
Let stand and room temperature for an hour to fully macerate the fruit. Then store in the refrigerator for 3-4 days. This relish becomes more flavorful and less juicy as it sits. I’ve found 3 days is the sweet spot where the fruit is fully macerated, all the juice is absorbed, and the orange peel is tender.

Notes:

Store in the fridge for a week (or two!) or in the freezer for 3 months. It freezes beautifully if allowed to fully macerate in the fridge for 3 days first.

Many recipes call for chopped nuts which I feel would be an excellent addition.

Purchase organic fruit, if available.

For step-by-step instructions with photos, see blog post!

Nutrition Facts

Calories

44.41

Fat (grams)

0.06

Sat. Fat (grams)

0.01

Carbs (grams)

11.53

Fiber (grams)

1.13

Net carbs

10.40

Sugar (grams)

9.44

Protein (grams)

0.21

Sodium (milligrams)

0.61

Cholesterol (grams)

0.00

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators.

Did you make this recipe?

Tag @vegeta.full on instagram and hashtag it #feedpeopleplants

Roasted Brussels Sprouts with Coconut Bacon

November 29, 2021 by Carol Clayton in side dish

Vegan Roasted Garlic Mashed Potatoes

November 08, 2021 by Carol Clayton in side dish

Vegan Roasted Garlic Mashed Potatoes / Best No-Oil Recipe

Jump To Recipe

Creamy, fluffy, and richly flavorful, these Vegan Roasted Garlic Mashed Potatoes will have everyone around your Thanksgiving table coming back for seconds! A full head of slow-roasted garlic is blended with cashew cream to make the most luxurious dairy and oil-free mashers.

When you picture yourself sitting down to a Thanksgiving spread, what is the one dish you look forward to eating most? On a vegan table, you will probably see a colorful and hearty main like Vegan Stuffed Acorn Squash, a tempting salad like Caprese Salad, and that oh-so-anticipated side dish, mashed potatoes. It’s carbs and cream, what could be better?

Mashed potatoes may seem pretty basic, but when done right, they are the one dish that everyone goes back to for seconds, young and old, vegan or not. In this blog post I’ll show you how to make the creamiest, perfectly garlicky, fluffy vegan mashers that are addictively delicious and oil-free.

Tips and Tricks for making the BEST oil-free Vegan Roasted Garlic Mashed Potatoes

Start with roasted garlic: Slow roasted garlic is worth its weight in gold when it comes to flavoring mashed potatoes. Use the whole head of garlic. Trust me on this one. After roasting your garlic for 90 minutes, it will turn from vampire repellant into a sweet, mellow, nutty, rich garlic dream. I’ll roast garlic just to fill my kitchen with that irresistible aroma!

The secret to roasting garlic without oil is cacao butter. Cacao butter is a cholesterol-free fat that is a beautiful substitute for oil when melted. Just like canola oil, cacao butter has a high smoking point (446 F / 230 C) which makes it great for roasting garlic. Light amber in color, it even looks like canola or olive oil when it’s melted. It has a sweet, chocolatey aroma that is undetectable when paired with savory garlic.

You can easily melt the cacao butter in the microwave by putting the solid pieces in a heat-proof dish, microwaving for 30 seconds, checking to see if it’s melted, and then repeating this process until all the chunks have turned into liquid. To melt cacao butter on the stovetop, add the solid pieces to a small saucepan over medium heat and simmer until liquified. You’ll need about 1 tablespoon of liquid cacao butter per head of garlic.

To roast garlic, start by peeling off the loose papery skins on the outside of a whole head. Cut off the very top of the entire head so you can see the tips of all the garlic cloves inside. This will be ¼” to ½” depending on how large your head is. Line a small baking dish with a piece of tin foil that is large enough to wrap up over the garlic. Place the garlic head, cut side up, in the dish.

Drizzle with 1 tablespoon of melted cacao butter so it reaches down into each clove. I will slide a knife in between the cloves, if needed, to help the melted fat reach the inside. Then rub the liquid on the outside of the garlic head as well. You want the whole head to be fully saturated in the melted fat. Wrap the foil up and around the garlic, making a tight seal. I always roast more than one head, so the garlic doesn’t tip over in the dish and because it freezes really well for later use.

Roast at 375 F / 190 C (gas mark 5) for 90 minutes. This slow-roasted process creates perfectly mellow, sweet, nutty, and buttery-rich garlic that will not burn and is well worth the time.

How to cook potatoes:

It’s easy to cook potatoes to the “just right” consistency for mashing, if you follow a few simple steps. This makes sure that your potatoes are evenly cooked through without falling apart or becoming waterlogged.

Start with cold water. This allows the potatoes and the water to heat at the same time for even cooking. Dropping potatoes in boiling water will cook the outsides faster than the insides, leaving you with a flakey exterior and an undercooked core.
Peel and cut the potatoes into same size chunks (roughly chopped) so that they cook at the same rate.
Bring the water and potatoes to a boil, cover, and cook until very tender but not falling apart. Allow around 15 minutes to reach a boil and then 7-10 minutes to fully cook the taters.
Fully drain your potatoes using a colander. Dry potatoes will better absorb all that lovely cream without tasting waterlogged or soggy.

I use golden potatoes in this recipe for their rich flavor. You can also use russet potatoes which have less flavor but more starch, or a combination of both!

Onto the mashing!

Potatoes are loaded with starch, so you want to handle them gently. Place the drained potatoes back into the cooking pot (with the heat off) and, using a hand masher, gently mash until fluffy. Using an electric mixer will leave you with gooey, dense, gummy mashed potatoes.

For silky smooth potatoes, run them through a potato ricer (which is basically just a large garlic press) or a food mill. This process is fussy but makes for holiday-worthy mashers. I will hand mash for weeknight dinners and use a food mill for Thanksgiving and Christmas dinner.

Cashew cream:

Cashews are a dairy-free dream come true. When soaked and blended with a liquid, they magically turn into cream. You can soak your cashews in a small bowl, while the potatoes are cooking, by pouring boiling water over them, enough to cover while they expand, covering them with a lid, and letting them sit for 20 minutes.

Drain off the soaking liquid and rinse the cashews with fresh water. Place them in a small cup-style blender along with the soymilk, roasted garlic, salt, and pepper. Blend on high until completely smooth. This may take well over a minute, depending on how powerful your blender is. Blending roasted garlic into the cashew cream ensures that every mouthful of savory mashers is seasoned with just the right amount of garlic.

Folding Cashew Cream into Vegan Mashed Potatoes

Remember potatoes are starchy and like to be handled gently so fold the cashew cream into the mashed potatoes with a soft spatula until well combined.

Salt as you go for layers of flavor:

Salting as you go creates depth of flavor that isn’t overly salty. Start by adding 1 tablespoon of kosher salt to the cold cooking water. Next add 1 teaspoon of salt to your cashew cream. Finish by salting the mashed potatoes to taste.

Are you ready to make the best Vegan Roasted Garlic Mashed Potatoes that your family and friends will rave about? Turn up the holiday music, slip into an apron, and let’s get cooking!

Ingredients for Vegan Roasted Garlic Mashed Potatoes

1 whole head of garlic, medium in size (about 10 cloves)
1 tablespoon of cacao butter, melted
2½ pounds (1,134 grams) of golden potatoes, (such as Yukon gold) peeled and cut into large chunks
Salted water for cooking the potatoes (2 quarts of water salted with 1 tablespoon of kosher salt)
¾ cup (105 grams) raw cashews
1 cup (8 oz. / 237 ml) of unsweetened soymilk
1 teaspoon of kosher salt
½ teaspoon of freshly ground black pepper
Fresh chopped chives and parsley for garnish

Makes 6 servings. This recipe is easily doubled.

How to make Vegan Roasted Garlic Mashed Potatoes

Roast Your Garlic:

Steps 1-2:

1. Pre-heat your oven to 375 F / 190 C (gas mark 5)
2. Start by peeling off the loose papery skins on the outside of a whole head of garlic. Cut ¼“ to ½“ off the top so you can see the tips of all the garlic cloves inside. Slide a knife in between the cloves to loosen them up a bit.

Steps 3-5:

3. Line a small baking dish with a piece of tin foil that is large enough to wrap up over the garlic. Place the garlic head, cut side up, in the dish.
4. Melt cacao butter in the microwave by putting the solid pieces in a small dish, microwaving for 30 seconds, checking to see if it’s melted, and then repeating this process until all the chunks have turned into liquid. Or, melt the cacao butter on the stovetop in a small saucepan over medium heat until liquified.
5. Drizzle with 1 tablespoon of melted cacao butter so it reaches down into each clove. Then rub the liquid on the outside of the garlic head as well. You want the whole head to be fully saturated in the melted fat.

Steps 6-7:

6. Wrap the foil up and around the garlic, making a tight seal, and roast for 90 minutes. I usually roast more than one head, so the garlic doesn’t tip over in the dish and because it freezes really well, for later use.
7. When cool enough to handle, separate the garlic cloves and peel away the outer skins, squeezing out the soft and buttery insides. Set aside 1 full head, or 10 cloves, for the cashew cream.

Make the Cashew Cream:

Step 1:

1. Soak your cashews in a small bowl by pouring boiling water over them, enough to cover them while they expand, covering them with a lid and letting them sit for 20 minutes. Do this first, before you begin cooking the potatoes.

Steps 2-3:

2. Drain off the soaking liquid and rinse the cashews with fresh water. Place them in a small cup-style blender along with the soymilk, peeled roasted garlic, salt, and pepper.
3. Blend on high until completely smooth. This may take well over a minute, depending on how powerful your blender is.

Cook the Potatoes:

Steps 1-3:

1. Peel and roughly chop the potatoes so they are the same size and give them a rinse. You can do this step ahead of time and then store the potatoes, covered in cold water, in the fridge.
2. Fill a 4-6 quart cooking pot with 2 quarts of *cold* water salted with 1 tablespoon of kosher salt. Place your potatoes in the pot, so they are covered by about 1” of water.
3. Cover with a lid and bring to a boil over high heat. This can take up to 15 minutes, depending on your burner. Reduce to a gentle boil and continue to cook until the potatoes are very tender but not falling apart. You’ll know they are done when they can be easily pierced by a fork, around 7-10 minutes more.

Step 4:

4. Drain the potatoes in a colander until all the water has drained away and the potatoes look dry. This is a good time to blend your cashew cream.

Step 5:

5. Put the potatoes back into the cooking pot with the heat off. Using a hand-masher, gently mash the potatoes until they are light and fluffy. For completely smooth potatoes, run them through a potato ricer or a food mill.

Steps 6-7:

6. Using a soft spatula, fold in the cashew cream until the whole mass is smooth and creamy.
7. Garnish with fresh chopped chives and/or parsley and serve straight away.

Storing:

Mashed potatoes have the best texture when they are served right away. You can store leftovers in the fridge for up to 5 days. To reheat them on the stovetop, use additional soy milk, as they tend to dry out when cool. I don’t recommend freezing mashed potatoes because the texture gets kinda funky.

Wondering what to serve alongside your perfect mashed potatoes? Try these crowd-pleasing recipes!

Homemade Vegan Mozzarella Cheese Balls in Caprese Salad

Vegan Stuffed Acorn Squash

Vegan Dark Chocolate Tart

If you like this Vegan Roasted Garlic Mashed Potatoes recipe, please give it a 5-star rating in the recipe card below, and lemme know how it turns out in the comments. Hearing from you always makes my day! And if you’re looking for more yummy vegan inspo, check out my Pinterest and Instagram Page!

Yield: 6 Servings

Author: Carol Clayton

Vegan Roasted Garlic Mashed Potatoes / Best No-Oil Recipe

Prep time: 20 MinCook time: 25 MinTotal time: 45 Min

Ingredients

1 whole head of garlic, medium in size (about 10 cloves)
1 tablespoon of cocoa butter, melted
2½ pounds (1,134 grams) of golden potatoes, (such as Yukon gold) peeled and cut into large chunks
Salted water for cooking the potatoes (2 quarts of water salted with 1 tablespoon of kosher salt)
¾ cup (105 grams) raw cashews
1 cup (8 oz. / 237 ml) of unsweetened soymilk
1 teaspoon of kosher salt
½ teaspoon of freshly ground black pepper
Fresh chopped chives and parsley for garnish

Instructions

Roasted Garlic

Preheat your oven to 375 F / 190 C (gas mark 5)
Start by peeling off the loose papery skins on the outside of a whole head of garlic. Cut ¼“ to ½“ off the top so you can see the tips of all the garlic cloves inside. Slide a knife in between the cloves to loosen them up a bit.
Line a small baking dish with a piece of tin foil that is large enough to wrap up over the garlic. Place the garlic head, cut side up, in the dish.
Melt cocoa butter in the microwave by putting the solid pieces in a small dish, microwaving for 30 seconds, checking to see if it’s melted, and then repeating this process until all the chunks have turned into liquid. Or, melt the cocoa butter on the stovetop in a small saucepan over medium heat until liquified.
Drizzle with 1 tablespoon of melted cacao butter so it reaches down into each clove. Then rub the liquid on the outside of the garlic head as well. You want the whole head to be fully saturated in the melted fat.
Wrap the foil up and around the garlic, making a tight seal, and roast for 90 minutes. I usually roast more than one head, so the garlic doesn’t tip over in the dish and because it freezes really well, for later use.
When cool enough to handle, separate the garlic cloves and peel away the outer skins, squeezing out the soft and buttery insides. Set aside 1 full head, or 10 cloves, for the cashew cream

Cashew Cream

Soak your cashews in a small bowl by pouring boiling water over them, enough to cover them while they expand, covering them with a lid and letting them sit for 20 minutes. Do this first, before you begin cooking the potatoes.
Drain off the soaking liquid and rinse the cashews with fresh water. Place them in a small cup-style blender along with the soymilk, peeled roasted garlic, salt, and pepper.
Blend on high until completely smooth. This may take well over a minute, depending on how powerful your blender is.

Cook The Potatoes

Peel and roughly chop the potatoes so they are the same size and give them a rinse. You can do this step ahead of time and then store the potatoes, covered in cold water, in the fridge.
Fill a 4-6 quart cooking pot with 2 quarts of cold water salted with 1 tablespoon of kosher salt. Place your potatoes in the pot, so they are covered by about 1” of water.
Cover with a lid and bring to a boil over high heat. This can take up to 15 minutes, depending on your burner. Reduce to a gentle boil and continue to cook until the potatoes are very tender but not falling apart. You’ll know they are done when they can be easily pierced by a fork, around 7-10 minutes more.
Drain the potatoes in a colander until all the water has drained away and the potatoes look dry. This is a good time to blend your cashew cream.
Put the potatoes back into the cooking pot with the heat off. Using a hand-masher, gently mash the potatoes until they are light and fluffy. For completely smooth potatoes, run them through a potato ricer or a food mill.
Using a soft spatula, fold in the cashew cream until the whole mass is smooth and creamy.
Garnish with fresh chopped chives and/or parsley and serve straight away.

Notes:

Storing:

Mashed potatoes have the best texture when they are served right away. You can store leftovers in the fridge for up to 5 days. To re-heat them on the stovetop, use additional soy milk, as they tend to dry out when cool. I don’t recommend freezing mashed potatoes because the texture gets kinda funky.

For step-by-step instructions, with photos, see blog post!

Nutrition Facts

Calories

299.39

Fat (grams)

9.96

Sat. Fat (grams)

2.73

Carbs (grams)

46.97

Fiber (grams)

5.07

Net carbs

41.90

Sugar (grams)

3.35

Protein (grams)

8.63

Sodium (milligrams)

233.35

Cholesterol (grams)

0.00

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators.

Did you make this recipe?

Tag @vegeta.full on instagram and hashtag it #feedpeopleplants

Quinoa Tabbouleh Oil-Free

August 30, 2021 by Carol Clayton in salad, side dish

Quinoa Tabbouleh, Oil-Free

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Loaded with fresh herby flavor, this oil-free quinoa tabbouleh recipe is the perfect salad for special celebrations or simple weeknight dinners. Each bite is bright, refreshing, and delicious!

The parsley I planted a few years back, in my herb garden, has quietly multiplied, leading to a quest for the perfect quinoa tabbouleh recipe. Why tabbouleh? Because it’s a super flavorful Middle Eastern salad where parsley is the main ingredient. So, I reached out to my good friend, Fatima of Hummus Meets Pizza, to bring you the tastiest oil-free version of this cherished Lebanese dish.

Tabbouleh, (also spelled tabouli or tabouleh) is a special Middle Eastern dish that goes back for many generations and is always present at every celebration in every season in that region. In fact, Fatima’s mother lovingly made her chop over 250 bunches of parsley for her sister’s wedding! You can find Fatima’s vegan quinoa tabbouleh recipe here.

Let’s talk about some freshness!

Parsley and Herbs:

If you’re feeling shy about chopping 2 whole bunches of parsley, fear not. You can speed this process up by cutting the thick stems away from the parsley and pulsing it in a food processor until it is finely chopped. A standard sized food processor will handle 1 large bunch of parsley at a time.

Also, chopping the mint and scallions by hand keeps them from getting lost in the food processor. But it’s a lot quicker to toss them in after the parsley is finely chopped. So go with what feels right for you.

Different types of mint leaves have different flavor profiles. For example, peppermint leaves have a stronger mint taste than spearmint leaves. I’ve used peppermint leaves in this recipe for their strong, clean flavor.

Tomatoes

I’ve added extra tomatoes to this recipe for their juicy texture and delicious flavor. It’s worth the effort to scoop out the seeds and surrounding gel before dicing them. This keeps the tabbouleh from becoming too watery. Do this by slicing the tomatoes in half and then sliding a knife around the membrane which you can then scoop out with a spoon. Heirloom tomatoes are my top pick but choose what’s available to you and in season.

Where’s the cucumber? Many tabbouleh recipes include cucumber but since it’s an unusual ingredient in traditional Lebanese tabbouleh, I went with pure tomatoes.

Quinoa and Lemon

Traditional tabbouleh uses a fine grain bulgur wheat. This gluten-free version uses quinoa which you can cook on the stovetop or in an instant pot or rice cooker. And, definitely use freshly squeezed lemon juice for the most refreshing taste!

I’m so happy Fatima shared her wisdom and lore about this well-loved Middle Eastern dish with me and I hope you enjoy the recipe too!

Why you’ll love Oil-Free Quinoa Tabbouleh:

o Full of fresh green herbs

o Light, refreshing, and flavorful

o The perfect salad for special celebrations or weeknight dinners

o Oil-free, gluten-free and vegan

If you like this recipe, please give it a 5-star rating in the recipe card below. It’s also fun to see your creations on Instagram. Please share and tag me @vegeta.full. And, if you want to save this recipe for later, be sure to pin it on Pinterest!

Ingredients for oil-free quinoa tabbouleh

Quinoa Tabbouleh Oil-Free-2.jpg — Ingredients:

o   1 cup of uncooked quinoa (3 cups cooked) cooked with 2 cups of water
o   2 cups (about 1 large or 2 small bunches) of finely chopped, flat-leaf parsley
o   ½ cup of thinly sliced scallions (about 4 full-sized) green tops only
o   ½ cup of finely chopped fresh mint
o   2 cups (about 4 medium/large) of tomatoes, de-seeded and diced
o   ¼ cup (2 oz.) of fresh lemon juice
o   1 teaspoon of kosher salt
o   1 teaspoon of black pepper

Makes 4-6 servings.

Method for making oil-free quinoa tabbouleh

Quinoa Tabbouleh Oil-Free-3.jpg — Steps 1-2:

1. Cook the quinoa by adding 1 cup of rinsed quinoa to 2 cups of boiling water sprinkled with some salt. Cover and gently simmer until the water is fully absorbed, about 10 minutes. Let cool and fluff with a fork. You can also use quinoa that has been cooked ahead of time.
2. While the quinoa is cooking, rinse and pat dry the parsley, mint, and scallions. Remove the thick stems from the parsley and add it to a food processor. Pulse until finely chopped but not pureed. Finely slice the scallions and chop the mint by hand.

Quinoa Tabbouleh Oil-Free-6.jpg — Step 3:

3. De-seed the tomatoes by slicing each one in half, sliding a knife around the membrane, and scooping out the seeds and surrounding gel with a spoon. Then dice them.

Quinoa Tabbouleh Oil-Free-7.jpg — Step 4:

4. Pile the cooled quinoa, herbs, and tomatoes into a large mixing bowl. Toss with freshly squeezed lemon juice and season with salt and pepper, adjusting to taste.

Quinoa Tabbouleh Oil-Free-8.jpg — Step 5:

5. Let sit for 10-15 minutes to let the flavors get to know each other and serve with generous slices of avocado.

Tabbouleh holds well can be refrigerated for a few days, making it great for meal prep and gatherings.

If you’re in salad mode and looking for more delicious recipes, try these!

Cowboy Caviar with Quinoa and Zesty Lime Dressing

Vegan Cobb Salad with Strawberries

Vegan Egg Salad

Printable Recipe Card:

Yield: 4

Author: Carol Clayton

Quinoa Tabbouleh, Oil-Free

Loaded with fresh herby flavor, this oil-free quinoa tabbouleh recipe is the perfect salad for special celebrations or simple weeknight dinners. Each bite is bright, refreshing, and delicious!

Prep time: 20 MinCook time: 10 MinTotal time: 30 Min

Ingredients

1 cup of uncooked quinoa (3 cups cooked) cooked with 2 cups of water
2 cups (about 1 large or 2 small bunches) of finely chopped flat-leaf parsley
½ cup of thinly sliced scallions (about 4 full-sized) green tops only
½ cup of finely chopped fresh mint
2 cups (about 4 medium/large) of tomatoes, de-seeded and diced
¼ cup (2 oz.) of fresh lemon juice
1 teaspoon of kosher salt
1 teaspoon of black pepper

Instructions

Cook the quinoa by adding 1 cup of rinsed quinoa to 2 cups of boiling water sprinkled with some salt. Cover and gently simmer until the water is fully absorbed, about 10 minutes. Let cool and fluff with a fork. You can also use quinoa that has been cooked ahead of time.
While the quinoa is cooking, rinse and pat dry the parsley, mint, and scallions. Remove the thick stems from the parsley and add it to a food processor. Pulse until finely chopped but not pureed. Finely slice the scallions and chop the mint by hand.
De-seed the tomatoes by slicing each one in half, sliding a knife around the membrane, and scooping out the seeds and surrounding gel with a spoon. Then dice them.
Pile the cooled quinoa, herbs, and tomatoes into a large mixing bowl. Toss with freshly squeezed lemon juice and season with salt and pepper, adjusting to taste.
Let sit for 10-15 minutes to let the flavors get to know each other and serve with generous slices of avocado.

Notes:

For step-by-step instructions with photos, see blog post!

Nutrition Facts

Calories

191.98

Fat (grams)

3.08

Sat. Fat (grams)

0.39

Carbs (grams)

34.92

Fiber (grams)

5.66

Net carbs

29.27

Sugar (grams)

3.10

Protein (grams)

8.05

Sodium (milligrams)

345.51

Cholesterol (grams)

0.00

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators.

Did you make this recipe?

Tag @vegeta.full on instagram and hashtag it #feedpeopleplants

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How to Cook Stinging Nettles for Eating

August 16, 2021 by Carol Clayton in side dish

How to Cook Stinging Nettles for Eating

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Move over spinach! Stinging nettles are fun to forage, easy to make safe for eating, and have all the health benefits of dark leafy greens. Learn how to harvest and cook stinging nettles for eating in a few simple steps!

My first encounter with stinging nettles was at summer camp. We stayed in large canvas tents that were tucked into wooded areas you could get to by walking along well-worn paths. The paths curved in and out of the sunshine. Growing in the shady areas were large patches of stinging nettles, looking very pretty, green and innocent. My mistake. One day a shortcut led me through the nettle patch, giving me a new respect for this dark leafy green, and a healthy assortment of painful welts. It wasn’t until many years later that I discovered stinging nettles were actually both edible and delicious.

A word of caution: Do NOT eat stinging nettles raw. They will sting your skin and the inside of your mouth. The stingers must be deactivated before eating. This blog post will show you how to harvest nettles and cook them so that they are totally safe to eat.

What do stinging nettles taste like?

Stinging nettles, once cooked, taste very similar to spinach. In fact, it’s difficult to tell the difference when the nettles are added to a favorite baked dish or made into a pesto. When enjoyed plain, they taste a bit grassier than spinach but less bitter than collard greens or kale.

If you’re curious about the health benefits of stinging nettles, click here.

Where can I get stinging nettles?

Since stinging nettles are rarely found in grocery stores, the 3 most common ways to get them are foraging, purchasing them at your local farmer’s market, or receiving nettles in a CSA (community supported agriculture) share.

Foraging: If you live in an area where stinging nettles grow (like here on the Peninsula), foraging is a satisfying and economical way to harvest them. Nettles often grow in shady areas in the disturbed dirt along paths and roads. The best time to harvest is in early spring when the plants are young, tender, and before they’ve begun to flower. If you miss this window, don’t worry, you may still be able to find new shoots growing in a larger patch, or just harvest the tops of mature plants.

Look for nettles that are under 2 feet high and snip the whole plant, stem leaves, and all. If you are harvesting mature plants, snip the small top leaves only, the ones that are 3 inches across or smaller.

When harvesting nettles, be sure to wear gloves that cover your hands and wrists, long sleeves, and pants. I’ve come home a few times with the odd sting from wearing shorts and a t-shirt. Other than that, all you need are some sturdy scissors for cutting the plants, and a bag or basket for gathering.

Farmer’s Market and CSA share: Another source for stinging nettles is at your local farmer’s market. This is a convenient way to get nettles, as they are all ready to take home and cook. I often end up with nettles in my CSA share, which is pretty handy too.

Equipment for harvesting stinging nettles

o Long gloves

o Long sleeves and pants

o Scissors

o Bag or basket for collecting the nettles

Wear Gloves and Long Sleeves When Harvesting Stinging Nettles

If you like this blog post, please give it a 5-star rating in the recipe card below. It’s also fun to see your creations on Instagram. Please share and tag me @vegeta.full. And, if you want to save this post for later, be sure to pin it on Pinterest!

Ingredients for cooking stinging nettles

How To Cook Stinging Nettles For Eating.jpg — Ingredients:

o   6 cups of stinging nettle leaves
o   2 quarts of water
o   1 tablespoon of kosher salt
o   Ice water bath

Equipment for cooking stinging nettles

How To Cook Stinging Nettles For Eating-6.jpg — What you’ll need:

o   A large pot for boiling water
o   Tongs for handling the nettles
o   Colander for draining
o   A bowl for ice water

Method for cooking stinging nettles

How To Cook Stinging Nettles For Eating-10.jpg — Step 1:

1. Using long gloves, prepare your nettles by snipping the leaves from mature plants, leaving the stem behind. On young plants (ones that haven’t flowered yet) that are under 2 feet high, cut the stems with the leaves still on, in half.

How To Cook Stinging Nettles For Eating-7.jpg — Step 2:

2. Bring 2 quarts of salted water to a boil. Use tongs to immerse the nettles in the boiling water. Cook for 60 seconds, until the leaves are just wilted but are still bright green.

How To Cook Stinging Nettles For Eating-8.jpg — Step 3:

3. Remove the nettles by scooping them out with tongs, a spider strainer, or draining them in a colander. Immediately plunge the nettles in an ice water bath to halt the cooking process and preserve the vibrant green color.

How To Cook Stinging Nettles For Eating-9.jpg — Step 4:

4. After they are cooled, drain the nettles and squeeze them into a ball with your hands, wringing out the excess water. At this point, you can chop the ball into smaller pieces to use in a recipe right away or freeze the nettles in a plastic bag for later use.

Try stinging nettles in these delicious recipes!

Stinging Nettle Pesto

Yam Chickpea and Peanut Stew (replace the kale with stinging nettles)

Kale Pasta (replace the kale stinging nettles)

Printable Recipe Card:

Yield: 1 ball of stinging nettles for cooking

Author: Carol Clayton

How to Cook Stinging Nettles for Eating

Prep time: 10 MinCook time: 1 MinTotal time: 11 Min

Ingredients

6 cups of stinging nettle leaves
2 quarts of water
1 tablespoon of kosher salt
Ice water bath

Instructions

Using long gloves, prepare your nettles by snipping the leaves from mature plants, leaving the stem behind. On young plants (ones that haven’t flowered yet) that are under 2 feet high, cut the stems with the leaves still on, in half.
Bring 2 quarts of salted water to a boil. Use tongs to immerse the nettles in the boiling water. Cook for 60 seconds, until the leaves are just wilted but are still bright green.
Remove the nettles by scooping them out with tongs, a spider strainer, or draining them in a colander. Immediately plunge the nettles in an ice water bath to halt the cooking process and preserve the vibrant green color.
After they are cooled, drain the nettles and squeeze them into a ball with your hands, wringing out the excess water. At this point, you can chop the ball into smaller pieces to use in a recipe right away or freeze the nettles in a plastic bag for later use.

Notes:

For step-by-step instructions with photos and a full list of equipment, see blog post!

Nutrition Facts

Calories

218.40

Fat (grams)

3.12

Sat. Fat (grams)

0.41

Carbs (grams)

43.91

Fiber (grams)

15.60

Net carbs

28.31

Sugar (grams)

9.75

Protein (grams)

14.82

Sodium (milligrams)

226.76

Cholesterol (grams)

0.00

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators.

Did you make this recipe?

Tag @vegeta.full on instagram and hashtag it #feedpeopleplants

Southern Vegan Potato Salad

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Everything you need to make Southern Vegan Potato Salad

Ingredients / Makes about 8 cups

How to make Southern Vegan Potato Salad

Storage: