Vegan Potato Salad


    1 pound (453 g) small red potatoes (or sub sweet potatoes // yellow work, too, but can get soft)
    2 1/2 cups (~370 g) diced vegetables (i.e. bell pepper, celery, red onion, etc.)
    1 cup (120 g) raw cashews
    1/3 cup (80 ml) water
    1 Tbsp (15 ml) grape seed, olive, or avocado oil
    2 Tbsp (30 ml) white wine or apple cider vinegar
    1 Tbsp (20 g) spicy mustard
    1-2 Tbsp (15-30 ml) agave nectar or maple syrup
    2 Tbsp (10 g) dried dill (or 4-5 Tbsp fresh dill)
    1/4 tsp each sea salt and black pepper, plus more to taste
    3-4 cloves garlic, minced
    optional: 1 tsp hot sauce
  • FOR SERVING optional
    Fresh chopped parsley


  1. Add cashews to a small bowl and cover with boiling hot water. Let sit uncovered for 1 hour.
  2. In the meantime, add potatoes to a large saucepan and cover with room temperature water. Bring to a boil over high heat. Then reduce to medium-high heat so the water is at a low boil. Cook for 15-20 minutes or until tender and a knife easily slides in and out. Then drain and set on a cutting board or counter to cool slightly.
  3. Once the cashews have soaked, drain well and add to a blender along with an additional 1/3 cup (80 ml) water. Then add grape seed oil, vinegar, spicy mustard, agave or maple syrup, dill, salt, pepper and garlic. Blend on high, scraping down sides as needed, until texture is creamy and thick but pourable. Add more water if it has trouble blending.
  4. Taste and adjust flavor as needed, adding more dill for herby flavor, garlic for zing/bite, salt and pepper for overall flavor, maple syrup for sweetness, or vinegar for acidity. At this time, you can also add some hot sauce for added spice (optional).
  5. Chop cooked potatoes into bite-size pieces and add to a large mixing bowl along with chopped vegetables. Top with all of the sauce and stir to coat. Garnish with parsley (optional) and serve as is – slightly warm / room temperature – or cover, transfer to the refrigerator, and chill until cold – 4-6 hours or overnight.
  6. Leftovers keep in the refrigerator up to 1 week. Best in the first 72 hours.

Thanks so much to Minimalist Baker for this easy and tasty recipe!

Pecan Encrusted Friend Okra


  • 1 large bag pecans
  • 1 lb. okra, sliced in 1/2-inch pieces
  • 3-4 eggs
  • 3 T flour
  • Salt & pepper
  • Oil, for frying
  • Ranch, for dipping


  1. Pulse all pecans in a food processor until ground. Pour into a shallow dish. Whisk together eggs and flour (or buttermilk) in another shallow dish.
  2. Pour oil 2 inches high in a medium or large pot or shallow pan. Preheat oil to 350^. Season okra with salt and pepper. Dip in egg mixture, then the ground pecans.
  3. Fry 5-6 minutes at 350^ until golden brown. Transfer to a cooling rack with paper towels underneath to cool.
  4. Serve with a ranch sauce.

Thanks to Whitney from That Square Plate for this yummy recipe!


Butternut Black Bean Burgers


  • 1 flax egg (1 TBSP ground flax + 3 TBSP water) or 1 egg
  • 1 cup mashed black beans [refried black beans work too!]
  • 1 cup pureed butternut squash
  • 1/3 cup diced onion
  • 1/3 cup diced celery
  • 2 cloves of garlic, smashed and minced
  • 1 TBSP olive oil [or butter]
  • 3/4 tsp salt-free Italian seasoning blend [like mrs. dash]
  • 1/2 tsp garlic powder
  • 1/2 tsp dried parsley [or fresh if you have it!]
  • 1/4 tsp salt
  • 1/8 tsp cayenne pepper
  • 1.5 cups old-fashioned rolled oats [not instant]


4 burger buns (I used a bakery poppy seed onion bun – amazing!)
4 slices of pepper jack cheese
romaine lettuce
fresh baby spinach
mayo (store-bought or homemade) mixed with sriracha chili sauce


  1. Whisk together 1 TBSP ground flax with 3 TBSP water and pop it in the fridge to set.
  2. Next mash black beans in a large bowl and set aside. Alternatively you can use refried black beans, I’ve made it both ways! Measure to ensure you have a cup and you’re good to go.
  3. Add your butternut squash to the beans and set aside.
  4. Next saute onion, celery, and garlic in olive oil until tender and near-translucent, adding the minced garlic towards the end to prevent burning.
  5. Season the veggies with your Italian seasoning blend, salt, cayenne pepper, garlic powder, and parsley and stir to coat.
  6. Add the freshly sautéed veggies to your beans and squash and stir in your oats.
  7. Remove your flax egg from the fridge and add it to the bowl.
  8. Stir to fully incorporate and roll mixture into four balls.
  9. For optimal burger shape, cup each ball in your hands and squeeze tightly, rotating as you gently, but firmly, press it into a disc.
  10. Giggles aside, pop your burgers onto a plate, cover with foil or cling wrap and refrigerate as you prep your buns [or lettuce wraps!] and toppings. This will give them a little while to set. You can even leave them overnight and cook them up the following day. I often make one after 15-30 minutes of chill time and cook up the rest the following day.
  11. Ready to eat?
  12. Pour a tablespoon or two of oil in a skillet and heat to medium-high, so the burgers sizzle when you add them to the pan!
  13. Cook for a few minutes on each side until you’re left with a golden crust. and a warm center. Repeat for each burger, or cook two at once if you have a big enough pan! I’d skip crowding all four together just because they’re a pain to flip when all up in eachother’s business. A tip for perfectly shaped veggie burgers? While sizzling away in the skillet, I use my spatula to gently help form the sides into a perfect disc. Works like a charm!
  14. Slather your buns with sriracha mayo, pile them high with lettuce, spinach, pepper jack and top each with a yummy butternut burger.
  15. Enjoy!

Thanks so much to Jenn at Peas and Crayons for this awesome recipe!

Crispy Butternut Squash Spinach Salad (w/ Bacon-Shallot Vinaigrette)


  • 1 small butternut squash, peeled, seeded, and cubed or cut into half moons
  • 1 tbsp. extra-virgin olive oil
  • kosher salt
  • Freshly ground black pepper
  • 6 slices bacon
  • 1 shallot, minced
  • 1/4 c. red wine vinegar
  • 1 tbsp. brown sugar
  • 5 oz. baby spinach (about 6 cups)
  • 1/2 c. pecans, toasted and chopped


  1. Preheat oven to 425° and line a baking sheet with aluminum foil.
  2. Arrange butternut squash on the prepared baking sheet, drizzle with olive oil, and season with salt and pepper. Roast until golden brown and crisp, 20 to 25 minutes.
  3. Meanwhile, in a large skillet, fry bacon over medium heat until crisp, turning occasionally, about 6 minutes total. Transfer to a paper towel-lined plate and transfer bacon grease to a small bowl.
  4. In the same skillet, cook shallot over medium-high heat until tender, 4 minutes. Stir in red wine vinegar and brown sugar and mix well. Whisk in 2 tablespoons bacon grease and season with salt and pepper.
  5. Place spinach in a large bowl. Add pecans and roasted butternut squash and pour over warm vinaigrette, tossing gently to combine. Serve immediately.



Vegan Cucumber Semolina Dosa


  • 1 medium-sized cucumber
  • 3/4 cup semolina
  • 2 teaspoons sugar
  • A bunch of coriander leaves
  • 5 strands of cilantro, chopped
  • 3 green chilis, chopped
  • Salt, to taste
  • Vegetable oil


  1. Wash and grate the cucumber.
  2. Add the semolina, green chilis, sugar, salt to taste, and coriander leaves. Mix well.
  3. The water of the cucumber is sufficient for the batter, but if you feel it’s very dry then add little water. The batter should be thick, not runny.
  4. Heat a non-stick pan on medium heat. Once the pan is hot, add a ladle of batter and spread it evenly with your fingers to form a medium-thick dosa.
  5. Drizzle oil around the pancakes. Cover the pan with a lid and cook on medium flame.
  6. Once the dosa starts becoming golden brown, flip, drizzle some more oil, and cook on the other side until it is roasted and golden brown in color.
  7. Repeat the process for the remaining batter.
  8. Serve hot

Thanks to Kushi at One Green Planet for this great recipe!