THOUGHTFUL FORKFULS

New Venture: Apology, Planted & Thank You

Hello!

As is evident, I took a hiatus from blogging. I apologise for the lack of explanation for the silence.

I didn’t initially rule out the possibility of returning to it but after 13 months of not posting anything, it’s pretty clear to me that I won’t continue to contribute to this website. The main reason for this is a big change in personal circumstances, and a subsequent lack of available time.

Since I was last active on the site, I have quit my job as a chef, moved to Bristol and got a couple more tattoos. Most importantly though, I have become an entrepreneur! My partner and I have set up a mobile catering business, where we pop-up at farmer’s markets, food festivals and host our own supper clubs. Our name is ‘Planted‘ and our food is (of course) 100% vegan. It’s been a lot of fun so far, we are learning a lot, and I am delighted to have moved out of Cambridge and back to my home town which has a much more exciting food (and music) scene. If you are interested in following ‘Planted’ on the adventure, I have posted some social media links below but we’re easy enough to find: our handle is @plantedfoods everywhere. It’s always nice to stay in touch!

Facebook: Facebook.com/plantedfoods- link here

Twitter: Twitter.com/plantedfoods- link here

Instagram: Instagram.com/plantedfoods- link here

Email contact: plantedfoods@gmail.com 

Lastly, I wanted to thank everyone who has commented on, liked, read, glanced at and made recipes from my website. It makes me very happy that I still get visitors every day, and because of this, I will not take the site down but leave it online for you all to continue using it for as long as you are still interested! If this site can be used as a resource to help inspire and empower people to get cooking and move a tiny little bit closer towards veganism, then that is still very much something I want to be a part of.

Happy cooking!

Alice xx

Indian-Spiced Potato Salad

This potato salad uses an Indian-spiced vinaigrette to lightly dress potatoes, spring onions and mint. The perfect barbecue side; vegan and gluten-free.

VEGAN BARBECUE MINI SERIES- PART II OF III

The next part of this recipe series focuses on a dish to make if you are hosting a barbecue with vegan friends coming along. More often than not, your vegan friend would offer to bring a veggie burger or sausage for themselves (as a meat substitute) and in this case, you might like to provide one or two sides that everyone in attendance can enjoy. It is regularly the case that one of the dishes already in your repertoire can be tweaked to become vegan, and it might end up being even tastier than the original!

Here, I’m talking about the potato salad; a well-known favourite of barbecues, picnics and the salad buffet. This recipe is certainly not anything like the traditional creamy potato salad, although if that was your bag, it is possible to both buy and make vegan mayonnaise. I, however, have never been a fan of mayonnaise and after realising the sheer amount of vegetable oil that is required to make it, I steer well clear. In this recipe, the potatoes are more lightly dressed with a vinaigrette spiked with Indian spices and fresh mint, and served with peas. Being reminiscent of a Samosa filling, this would work wonderfully inside a chickpea pancake, with a spiced tomato sauce and mango chutney. For barbecues, the potato salad is perfectly matched with burgers or sausages; a green salad; and a relish, salsa or dip.

If you prefer the taste and nutritional profile of sweet potatoes over regular white potatoes, you can make this salad with half sweet and half white, or with only sweet potatoes. This option might be preferable if you are living somewhere in which sweet potatoes can be grown locally (not the UK summer unfortunately!) The sweet potatoes will require a shorter cooking time to get tender so be sure to cook them separately. 

Indian-Spiced Potato Salad
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Ingredients
  1. 1kg potatoes
  2. 1 garlic clove, minced
  3. 2/3 tsp salt
  4. 1 tsp coarse ground black pepper
  5. 2 tsp medium-spiced curry powder
  6. 2 tsp ground cumin
  7. 1/2 tsp chilli flakes
  8. 1 tbsp wholegrain mustard
  9. 45g lemon juice
  10. 10g agave nectar
  11. 40g rapeseed oil
  12. 100g spring onions (whites and greens), chopped
  13. 10g fresh mint, roughly chopped
  14. 150g frozen peas
  15. Handful of fresh coriander, for garnish (optional)
Instructions
  1. Scrub and chop the potatoes in to 1-inch sized chunks and place in a pan of fresh water. Bring the water to a boil and simmer until the potatoes are tender.
  2. Meanwhile, prepare the dressing by combining the garlic, salt, black pepper, curry powder, cumin, chilli flakes, mustard, lemon juice, agave and rapeseed oil.
  3. When the potatoes are cooked, drain them and allow them to cool slightly. Whilst they still have some warmth, however, it's time to dress.
  4. Combine the potatoes, the dressing, the spring onions and peas (they will defrost from the heat of the potatoes). I find it's easier to mix everything by hand.
  5. Serve warm or allow to cool, and then serve.
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