Hubby and the Little Vegan are out-of-town this weekend so I decided to challenge myself to only prepare food that I could make with ingredients currently in my cupboard or refrigerator. This was the first thing I came up with and it is super tasty! I did cheat a little by buying cilantro. After making the salad I knew I needed it and I couldn’t stop thinking about it!
*I like things spicy. I included the amount of cayenne that I used but I recommend that you add a bit at time. For me it ended up with a touch of heat, not over powering but it is very different from palate to palate.
*If you don’t have cashew cream or can’t eat cashews use vegan mayo. I think a plain vegan yogurt would also work.
*Make sure not to under cook your potatoes! No one wants to bite into an undercooked potato.
*This salad was good while it was still warm so serve either way.
2 lbs potatoes, peeled, cook and cubed
1 cup diced bell pepper
15 oz can garbanzo beans drained
1 cup frozen peas defrosted
2 tbsp minced shallots
a handful of chopped cilantro
1 1/2 cup heavy cashew cream
2 cloves garlic
juice of one lemon
1 medjool date pitted
1/2 tsp cumin
1/4 tsp turmeric
1/4 tsp coriander
1/2 tsp smoked paprika
1/4 tsp cayenne pepper
1 tsp sea salt
Put ingredients from potatoes to cilantro in a large bowl. Set aside. Put all dressing ingredients in a blender or food processor and process until creamy. Pour dressing over potatoes and gently mix in. Eat immediately or chill before serving.