Creamy Pesto Potato Salad with Baby Corn (vegan)

Creamy Pesto Potato Salad with Baby Corn (vegan)

I promised to post this recipe. At the weekend I made puff pastry tarts and a buffet for dinner. One of the dishes on the table was this Creamy Pesto Potato Salad with Baby Corn.

I LOVE POTATOES!

Baked, boiled, mashed, roast, fried, made into wedges and chips, topping pies, made into tattie scones or made into potato salad. I'm there!

Creamy Pesto Potato Salad with Baby Corn (vegan)

So when I make a buffet (wee Cooper's favourite dinner) or a picnic I always make potato salad. My favourite style is quite traditional, baby potatoes, with very thinly sliced red onion, mayo or yogurt and lot so fresh dill and black pepper. I thought I'd try something different and with Graham in mind I made this dairy free potato salad.

Brie, Potato and Mushroom Tart
Brie, Potato and Mushroom Tart. Try it dairy free without the brie!

Tender baby potatoes and baby corn in a creamy pesto sauce. It was rather good if I do say so myself. On the dinner table there was also puff tarts and bowls of baby plum tomatoes, baby beets, sliced cucumber and sweetcorn. Simple, but we really enjoyed it.

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Creamy Pesto Potato Salad with Baby Corn (vegan)
Baby potatoes and baby corn in a creamy pesto sauce. Perfect for BBQs, buffets and picnics or just because you love potatoes.

Ingredients
  • 500g baby potatoes
  • 190g baby corn
  • 4 tbsp soy yoghurt (unsweetened) or Greek yoghurt
  • 3-4 tbsp dairy free or standard pesto
  • 1 handful of fresh basil
  • a good grinding of salt and black pepper
Instructions
1. Boil or steam the potatoes until tender. Pop in the baby corn a few minutes before the end of cooking time. 2. Mix together the yoghurt, pesto and seasoning.3. Drain the potatoes and corn and rinse under cold water until cool.4. Toss the potatoes, corn and basil in the dressing.5. Serve as a side dish or part of a buffet.6. Enjoy!.

Details
Total time:  
Yield Serves 4 (as a side dish)




Here are a few more of my favourite ways to enjoy potatoes:
and for something sweet:
14

Meat Free Monday - 7 Recipes for the Week Ahead

Mexian Sweet Potato and Puy Lentil Mole. A one-pot hearty vegan meal.

Now I know every day is meat free for me, but there's a growing wave of meat-eaters who are turning more to a plant based diet and cutting down on the meat they eat. One of the things that's helped with this change is something called Meat Free Mondays, which I'm more than happy to support.

Anything that can turn people towards a healthier lifestyle is positive and who knows people may enjoy their Meat Free Monday's so much that they start to eat more meat free meals the rest of the week.


With this in mind, I'm starting a Meat Free Monday linky.

Are you trying to eat more meat free meals?

Visit Tinned Tomatoes every Monday for inspiration for the week ahead.

Do you post meat free recipes on your blog during the week?

Link to this post and add your link to the bottom of my weekly post (logo is optional). I'll only be choosing 7 to feature every week, but I'll make the linky images a good size so my readers will have a chance to see all the recipes on offer.

Each Monday I'll post my 7 favourite recipes of the week to inspire those looking to eat more of a meat free diet or just to perk up weekly meal plans.

As I don't have a linky to work from this week, I'll be sharing 7 of our favourite family recipes for you to try.


MONDAY

Mexican Sweet Potato and Puy Lentil Mole. Serve with rice or mashed potatoes.

  Serve with rice or mashed potato.


TUESDAY

Fridge Lentil Soup. An easy soup to use up those salad drawer veggies. Comfort food at it's best.

Serve with crusty bread. 


WEDNESDAY

Turkish Zucchini (courgette) Fritters. Serve with spicy potato wedges and salad.
Serve with spicy potato wedges and salad.


THURSDAY

Messicani with Spinach and Cheese Sauce


You can get this belly button shaped pasta in M&S It's great for pasta salads too.

For a vegan/dairy free cheese sauce, substitute the milk with unsweetened soya milk, use dairy free spread instead of butter and add 5-6 tbsp nutritional yeast, 2 heaped tsp of onion powder and 1 tsp English mustard powder instead of adding cheese for the cheesey flavour.


FRIDAY


Hearty Chickpea and Sweet Potato Stew. Serve with mashed potato and crusty bread.

Serve with mashed potato and crusty bread.


SATURDAY

Conchiglioni Pasta Salad with Mushrooms and Goats' Cheese Great for dinner or lunch.


Serve cold for lunch or dinner. 


SUNDAY

Cheesey Vegetable Puff Pie  Serve with extra vegetables. You can never have too many vegetables.


Serve with extra vegetables. You can never have too many vegetables.
Veggie and vegan/dairy free versions. 


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So that's my suggestions for this week. I hope they inspired you and I 
look forward to seeing what other bloggers bring to the party. 

Check back through the week to see all the new recipes that have been added and 
visit next Monday for the next Meat Free Monday and another 7 new veggie recipes. 

For more Meat Free Monday recipes check out this Meat Free Monday Pinterest Board.
8

Brie, Potato and Mushroom Tart

Easy Brie, Potato and Mushroom Tart

I made this Brie, Potato and Mushroom Tart for dinner tonight. The Brie was well out of date and I really needed to use it up.

I used ready rolled puff pastry which is just so easy to use. It's even wrapped in greaseproof paper these days, so you can pop it straight onto your baking tray with no faffing.

I cut the pastry into four and scored each rectangle around the edge to give it a border, then I spread pesto across the base and topped it with slices of brie, baby potatoes and mushrooms. I finished the tarts off with a good grinding of black pepper before popping them in the oven. I added a sprig of fresh dill to each tart before I served it.



I made four good size tarts but you could halve them (as I did above) if you're serving them with salad and keep the leftovers for lunch.

I made us a mini buffet to go with the tart, which is Cooper's favourite type of dinner.

A traditional potato salad with lots of fresh dill for Cooper and myself and a creamy pesto potato salad with baby corn for Graham. I used soya yoghurt and dairy free pesto to make sure Graham's was vegan friendly.

The pesto potato salad was excellent and Graham really enjoyed it. Watch this space, I'll be blogging it soon.

I also put out bowls of pickled baby beets, baby plum tomatoes, cucumber slices and sweetcorn. Yum!

print recipe

Brie, Potato and Mushroom Tart
A simple puff tart topped with pesto, brie, potatoes and mushroom. Good served warm or cold.

Ingredients
  • 1 x 375g packet ready rolled puff pastry
  • 2-3 tbsp pesto
  • 150g wedge of brie, thinly sliced
  • 4 boiled or steamed baby potatoes, cooled and sliced
  • 6 chestnut mushrooms, sliced
  • a good grinding of black pepper
  • a few fronds of fresh dill
Instructions
1. Preheat the oven to 200c/180c fan/gas mark 6. 2. Unroll the pastry and place on a baking tray.3. Cut the pastry into 4 rectangles and score a border around each with a knife.4. Spread pesto over each pastry (inside the border) and top with slices of brie, potato and mushrooms.5. Grind some pepper over the tarts and bake in the oven for 15-20 minutes until golden.6. Serve topped with a frond of dill. 7. Enjoy!

Details
Total time:  
Yield Makes 4 tarts





For more tarty ideas, check out (and follow) my Pinterest board You Are Such A Tart!


23

Quick Green Freezer Soup made in a Blender for the 5:2 Diet

Quick green freezer soup 


I spend a lot of time making soups. Some are fast and some are rather slow. This one is definitely a fast soup. 

Made in minutes in my Optimum 9200 Next Generation Blender. Just throw everything in, turn it on and a few minutes later the perfect bowl of soup.

The 9200 NG has 3 timer buttons (23, 35 and 45 seconds), but for this soup I just hit the fast button and let it run for a few minutes until I had an ultra silky green soup.

Quick green freezer soup

This soup is perfect for the 5:2 Diet which I desperately need to get back on. I really need to get myself in gear and lose a few pounds (or maybe a couple of stone, ahem) and this soup is a great place to start.

It makes 4 good servings at 141 calories per bowl or 6 more modest servings at 94 calories per bowl.

The other great thing about this soup is it's super frugal too. All the ingredients bar the seasoning come out of the freezer, so there's no leftover veg and no waste.

It's a very cheap meal too.

frozen spinach = 25p
frozen soya beans = 83p
frozen peas = 15p
frozen parsley = 33p
frozen ginger = 15p
3 vegetable stock cubes = 20p

total = £1.91

That's just 48p and 141 calories per bowl for 4 servings and 32p and 94 calories per bowl for 6 servings.

I priced all the ingredients at Tesco. You could make it even cheaper with the value stock cubes, but I find them very salty.

It's healthy too. Check out all the nutrients!

A must-make soup. Keep going the recipe is below.

Quick green freezer soup 





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Quick Green Freezer Soup
A super quick blender soup, that is a great freezer standby. As well as being healthy, it's low calorie, full of goodness and very cheap to make.
Ingredients
  • 250g frozen soya beans (edamame)
  • 150g frozen spinach
  • 150g frozen peas
  • 3 tsp frozen parsley (or a handful of fresh)
  • 3 small cubes frozen ginger (or some fresh ginger finely grated)
  • 1 litre/4 ¼ cups vegetable stock
  • a good grinding of salt and pepper

  • Instructions
    1. Add all the ingredients to a blender and whizz until smooth. 2. I made mine in my power blender. I whizzed it on fast for 5 or 6 minutes until smooth and hot. (not piping hot, but I don't like soup that burns the tongue). 3. Serve with crusty bread (if you are watching your calories go easy on the bread). 4. Enjoy!
    Details
    Total time:
    Yield: serves 4-6



Love quick meals? Here are some more soup recipes you can make in a power blender:

photo: Coconut and Berries


For more blender recipes, check out my menu index in the sidebar and the Froothie UK Facebook page.


Disclosure: Froothie sent me my blender to review and I love their products so much I now help them to promote their blenders & juicers. I've used another rather famous power blender, but I can honestly say it just wasn't as good. It didn't have as much power, blend as finely and I hated changing jugs for dry blending.  I was not expected to a positive review and any opinion expressed are my own.
23

Kale and Mango Smoothie

 

There's kale and mango in this smoothie, but so much more. Kale, mango, avocado, cucumber, raspberry and hemp protein powder.

It had a slightly leafy flavour, but it was fruity too. I enjoyed it, but Cooper wasn't so keen. In the end, I poured his smoothie back in my blender and whizzed it up with a spoonful of cacao and a splosh of milk. He guzzled it down. I suppose I still got the good stuff in him as cacao is supposed to be super healthy.


Doesn't that look good?

After our holiday I was desperate to get back to my blender and smoothies. I had total withdrawal symptoms while I was away. I was desperate for a green smoothie, but I knew if I bought one in a shop it would be full of sugar and all sorts of nasties. 

I think I may take my blender with me next time we have a break in the UK. After all hotels always have a kettle in the bedrooms, so I just need to take a small jar of washing up liquid with me.


photo: The Greyhound Hotel
We were down in the Lake District last week and took the mad puppy with us. We had such fun. The weather was glorious, so we walked and walked and walked.

We stayed in the Greyhound Hotel in Shap. The rooms were basic, but clean and I have to give them extra points for the the super comfy beds. The staff were really friendly too and couldn't have done more for us.

But back to the recipe.


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Kale and Mango Smoothie
A leafy, but fruity green smoothie that's super healthy.
Ingredients
  • 1 large handful kale
  • 1 ripe mango
  • 1 ripe avocado
  • 1 inch of cucumber
  • 12 raspberries
  • 1 tsp hemp protein powder
  • lots of ice cubes

  • Instructions
    1. Remove the flesh from the avocado and mango, discarding the stones and skin. 2. Add all the ingredients to a blender. 3. Add ice. (only add ice if you have a power blender like mine, if you have a less powerful blender, there is a good chance the ice will burn out the motor. Just add the ice to your glass instead). 4. Top with water until the jug is half full. Enough for 4 large glasses of smoothie. 5. Whizz until smooth. 6. Enjoy!!
    Details
    Total time:
    Yield: serves 4



And now for some photos.


For more great blender recipes:
26

Fridge Spy. How nosey are you?

Inside my fridge

Me?

Why I'm super nosey! Yes I admit it. Nothing better than a snoop about.

I'm back from my holiday and playing catch-up. I have a couple of recipes sitting patiently waiting to be shared, but first I thought we'd have some fun.

Last month I dared to show my fridge with you. Luckily it had been tidied up the week before and a shopping trip had filled it nicely, but I wasn't content just sharing my fridge, oh no, I wanted to see yours too. Some of my readers gasped in horror and slowly backed away, but a few brave souls stepped up to the plate fridge.

Prepare for a good snoop!


 

The Yogi Vegans are Sarojini and her husband Nandasuta. They started out as the Yogi Vegetarians, but along the way became vegans, hence the name change. They try to lead a very healthy life and live frugally. They grow their own veg and are both practitioners of Bhakti Yoga. Do pop over and say hi to them. 
As you'd expect, a super healthy fridge from Sarojini and Nandasuta. Lots of vegetables, a big block of cheese for their teenage children (who haven't made the change to a full vegan diet), pastes and purees, jam, marmalade, homemade cashew cheeze and soya milk..........


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Into the Glade is a shiny new blog written by the lovely Lisa from the Wirral. Lisa has actually been one of my most loyal readers for years and I'm so glad she took the leap and started her own blog. Lisa's blog is a comforting family blog where you can follow her, her family and their gorgeous Labrador Jack.

Lisa's fridge is pretty darn tidy and full of lots of goodies too. Lots of vegetables, cheeses, a rogue can of lager and nail varnish in the door. I have to admit I haven't heard of that before. I've heard of people keeping lipstick in the fridge when it's hot, but nail varnish, nope never. Lisa also has another fridge in her garage for overspill vegetables and alcohol.

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Lavender and Lovage is written by Karen Burns Booth. Karen divides her time between North Yorkshire and South West France. Her family live in the UK, but she lives with her husband in France. The best of both worlds, I think you will agree? I've been friends with Karen online for years now and we've been lucky enough to meet up a few times too.

Karen's fridge very much reflects her personality. She is a very busy lady and so is her fridge. It's so full of goodies I'm getting hungry looking at it. Karen's fridge is full of salad, including grated carrot which they love, orange juice, cheese, grated cheese, cat food, cream, home-made blood orange curd, crème fraîche, butter, margarine, anchovies, sauces, chutney, pickles, sliced ham, sliced cheese, milk, goat’s mill and a bottle of lemonade. I'm surprised there is no wine! I'm suspecting another fridge!


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Maison Cupcake is written by my good friend Sarah Trivuncic.

Sarah lives in a gorgeous house in Walthamstow, East London with her husband and super techie little boy. She originally started her blog to show off her baking skills, but she's broadened it since then to include lots of delicious family meals.

Sarah has written a rather fabulous baking book called Bake Me I’m Yours: Sweet Bitesize Bakes. Do check it out!

Sarah's fridge is super organised and if you head over to her post you can read her top 20 tips to keep your fridge clean and tidy. Sarah has loads of veg in her fridge and especially bell peppers. She bought a bumper batch, so she roasted a load of them and is storing them covered in oil, the rest are fresh and just waiting to be used. She also has cheeses, meats, prepared meals and a variety of condiments. You'll notice the fizz in the fridge door. Our Sarah loves a glass of fizz.

Oh yes and bread in the fridge! Does anyone else do that? 


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Mess in the Ness is written by Susan a fellow Scottish food blogger. 

Susan lives in Inverness with her husband. I actually had the pleasure of meeting Susan at my cousin Claire's baking club (Fife Baking Club). Yes, we food bloggers to have the tendency to meet each other in real life as well as online. It really is a great way to make friends with the same interests.

Susan's fridge is stowed out as we say here in Scotland. The first thing I noticed is the homemade Lime Cheese, so I have to ask Susan is this the same as lime curd?

There's also yoghurts, cream, chutney and cheese. Sauces, mayo, fruit, leftovers, doughballs, meat, poultry, vegetables, condiments, coca cola and milk.


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Fuss Free Flavours is written by another good friend of mine Helen Best-Shaw. Helen lives in London with her fiance and her recipes are all about seasonal food and fuss free cooking. If you want to see some gorgeous food photography,  head over to her blog.

Helen's fridge is very like mine. Lots of veggies, some milk, fruit juice, condiments, mayonnaise, yoghurts, jam and cheese.

She also is just as nosey as I am! Go read her post and find out just how nosey.

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I hope you enjoyed that as much as I did. 
Do visit some of these lovely bloggers and say hi when you have a minute.

22

Roast Vegetable, Veggie Sausage and Chickpea Bake

Veggie Sausage Bake (vegan)


I love hearty dishes like this roast vegetable, veggie sausage and chickpea bake.  They are satisfying,  healthy and very tasty, but the best part is you can pretty much just walk away and leave them for a while to do their thing!

I used Linda McCartney veggie sausages in this bake as they are easy for me to get hold of and vegan too, but use your own favourite sausages. I didn't do a thing to them either, I just threw them in with all the vegetables and a little oil.

For the vegetables I went with red onions, carrot, red and green bell peppers, courgettes and mushrooms, but feel free to change that up.

Sweet potatoes, aubergines, squash and fine beans would be good too.

To spice the bake I use organic Tagine Spice Mix from Steenbergs, my favourite spice brand. It's made from coriander, cinnamon, chilli, allspice, cloves, paprika & cardamom. If you don't have this blend you could just choose some of the spices to add to your bake. I also added extra dried coriander and chilli powder.

This bake is an easy two step process. First throw in all the veggies and sausages, coat them in a little oil and roast them until they are tender and a little charred.


The next step is to add tomatoes, chickpeas, spices and stock, then it's just a case of leaving it to cook. For quickness I used tinned tomatoes and chickpeas. I do recommend going for a good brand though, it makes a difference. Also for the best chickpeas, check out the Indian section of your local supermarket. The giant chickpeas are gloriously creamy and usually cheaper too.

This bake is great served with a baked sweet potato, with rice or even mashed potato.

The choice is yours! Change the vegetables, change the spices, but do try it, It makes a fabulous family meal.


print recipe

Roast Vegetable, Veggie Sausage and Chickpea Bake
A simple two step bake that is healthy, filling and a real crowd pleaser.
Ingredients
  • 1 tbsp rapeseed oil
  • 6 vegan sausages
  • 2 red peppers, chopped into large pieces
  • 1 green pepper, chopped into large pieces
  • 3 red onions quartered (cut further if they are large)
  • 1 large courgette (zucchini), sliced thickly
  • 1 large carrot, sliced thickly
  • 400g tin chickpeas, rinsed well
  • 2 x 400g tins chopped tomatoes
  • 250ml/1 cup vegetable stock (2 stock cubes)
  • 2 tbsp tomato puree
  • 3 tsp tagine powder
  • 1 tsp chilli powder
  • 2 tsp dried oregano
  • a good grinding of salt and pepper
Instructions
1. Preheat the oven to 220c/200c fan/425f/Gas 7 2.Add the vegetables and sausages into a large roasting pan and toss about to coat in the oil. Try to lay them in one layer if you can. 3. Roast for 25 to 30 minutes, turning once, until soft and charred, then add the chickpeas and mix through. 4. Now it's time to add the tomatoes, puree, stock and spices. You can heat these together in a pan, then add, but sometimes I just pour them in and mix with a large spoon, then season with salt and pepper. 5. Bake for another 20-25 minutes until the sauce has thickened.6. Serve with rice, baked potato or mashed potato. 7. Enjoy!!
Details
Total time:
Yield: serves 4-6



15
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