RED & GREEN POTATO SALAD

Ingredients:

· 1 .5 lbs new baby potatoes, washed

· ½ sweet onion, diced

· 2 stalks celery, diced

· 4 scallions, diced

· meat of 1 avocado,

· 1 tbsp extra virgin olive oil

· juice of 1 small lime

· 1 clove garlic, minced

· ¾ tsp sea salt, ground fine

· black pepper to taste

1-2 cups washed salad greens (I like arugula or baby romaine)


Directions


Boil potatoes softly. They should be easily pierced with a fork, but not fall apart. Allow to cool and then cut into halves.


In a small bowl, mash together avocado (leave a few chunks), olive oil, lime juice, garlic, salt and pepper. Add potatoes, celery and scallions and toss together.


Serve chilled over salad greens.


Enjoy!

Mixed Vegetable and Bean Casserole

Casseroles are so easy and filling, and can be made with just about anything you have on hand.

Here's what I used today:

1 tbsp safflower oil

1 organic onion, chopped

1 large clove organic garlic, minced

3 stalks organic celery, sliced fine

3 organic carrots, peeled and sliced

1/2 C water

1 tsp miso

1 C mixed chopped and frozen veggies

1-4 C tomato sauce ( I used Italian)

1 can mixed beans, rinsed and drained

1 lb boiled and peeled potatoes

1 tbsp Earth Balance Margarine

1/8 C Nutritional Yeast

Drizzle of Silk coffee creamer for texture

Bread Crumbs, optional

Preheat oven to 350F.  Saute onions, garlic, celery and garlic in oil.  After 5 minutes, add water and miso (mix in advance).  Add frozen veggies, beans and tomato sauce. Bring to a boil and simmer for 10-15 minutes.  Strain off most of the liquid and transfer to a casserole dish.  In a mixing bowl, combine potatoes and margarine and mash until smooth, adding nutritional yeast 1 tbsp at a time.  Add Silk as required to achieve a creamy texture.  Spread mashed potatoes over bean mixture and top with bread crumbs, if desired.  Bake for 1 hour, or until potatoes are golden in colour.