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Clockwise from top: Israeli Moroccan Couscous (made by my neighbor), Cantelope, Vege Sandwich with Dill Sauce, Potato Salad.

I have some of my taste back….the fruit was good. The Israeli Moroccan Couscous was pretty darn good. I will add that to my list of stuff to make! The sandwiches were so yummy. But, the star of the show tonight was the potato salad…..we all LOVED it!!

Israeli Moroccan Couscous:
http://allrecipes.com//Recipe/israeli-moroccan-couscous/Detail.aspx 


Sandwich with Dill Sauce

Dill Sauce:
½ C. {Vegan} Mayonnaise
½ C. {Vegan} Sour Cream
¼ C. Fresh Dill, chopped
Spices, to taste: salt and maggi (liquid seasoning….don’t need much….one drop at a time).

Possible Sandwich ingredients: Bread/tortilla, Peppers, Red Onion, Tomato, Sprouts, Avocados, Carrots, Spinach, Pickles, Salad….the sky is the limit.

Combine all of the ingredients for the dill sauce and refrigerate until ready to use. You can use this right away; however, it is best if you can let it sit for a couple hours to let the flavors blend well.

Lay out the bread or tortilla, spread each with the dill sauce and layer the rest of the ingredients as you prefer. ENJOY!!

Yummy Potato Salad

6 potatoes, skin on and cubed
½ Red Onion, diced
3 Baby Dill Pickles, diced
1 to 2 stalks Celery, diced
½ tsp. Mustard
½ tsp. Dijon Mustard
½ to 1 tsp. Sugar (to taste)
Spices, to taste: salt, pepper, paprika, celery salt, maggi

Place the potatoes in a large pot with salt (1 tsp. Or so) and enough water to cover them by an inch. Boil until tender, about 20 minutes. Drain potatoes and let them cool completely.

Combine all of the other ingredients and adjust seasonings as necessary. (Once you add the potatoes, everything will taste more bland….but, with some time to sit, the spices will blend nicely.) Add the potatoes and stir carefully. Refrigerate until ready to serve.

Makes 4 to 6 servings

~ Recipes inspired by Avacado Sandwich with Dill Sauce and Potato Salad from “Vegan Comfort Food” by Alicia C. Simpson

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