Vegan Bento

Rachel made me laugh with a comment she left me. I discovered it when I got home from preschool. It was on a version of my potato salad I put up on Flickr.com before I left for school.

"You’re going to turn me into a vegan if you keep posting pictures of all this yummy stuff!! Are you gonna post the recipe for this one, too?"

Without further ado…

• 4 cups potatoes, peeled, diced
• 1 tbs water
• 1/4 tsp black pepper
• 2 tbsp sweet pickle relish
• 1 tbs spicy brown mustard (ex: Gulden’s)
• 1 tbs vegan mayo (ex: Nasoya Nayonaise)
• 1/4 cup minced parsley
• 1/2 cup minced green onion

Steam (or boil) the potatoes until fork tender. While that’s happening, mix remaining ingredients in a bowl for dressing.

(It’s easier to stuff the parsley and green onion into a mug and then mince with with a pair of kitchen scissors rather than tackling it on a cutting board with a knife.)

Drain potatoes when done and fold into dressing gently. Serve warm or chilled — it’s good either way.

NUTRITION PER CUP

Calories: 162
Fat: 1 g
Saturated Fat: 0 g
Carbohydate: 35 g
Fiber: 4 g
Protein: 3 g

My hand hurts. I got another four sheets done and now I’m going to bed.

My "Patio Daddy-O" recipe journal had the spiral spine go waped awry from use and from living on top of the microwave so it was spewing pages all over the place. Before I started losing my "tried and trues" I picked up a new recipe journal that is BINDER style so if and when the binder gets screwed up I can just get another binder and not have to rewrite everything in my chicken scratch handwriting.

But that’s why I also started trying to move everything to a blog. Then I can PRINT the pages I want if they get lost, torn, spilled on, etc.

I have this hankering to bake bread. Maybe this coming weekend I’ll have the time to fool around with dough.