I didn’t feel emotionally invested at all in the Superbowl this year, but it IS a once a year event so we still had a few people over to watch. I’m still trying to eat healthily and drop some pounds, so to keep my hands out of the chip bags I put together a veggie tray with hummus. I used the hummus recipe in Veganomicon which is a nice, mild hummus.
I knew I wouldn’t get by without something crunchy and munchy, so I made Chex Mix based on the original recipe. I was all out of vegan worcestershire sauce, so I substituted a mixture of soy sauce, liquid smoke, hot sauce, chili powder and paprika.
Now I have multiple half eaten boxes of Chex in the pantry!
For my entree I kept it simple and just had a veggie burger, but I did come up with a new potato to go on the side. I was thinking that I hadn’t had enough mustard in my life lately, and the weather was a little yucky, so I went for warm and majorly mustardy.
This recipe makes a boatload – enough for 10 or more, so if it’s just for you or your family I’d suggest halving the recipe.
Warm Mustard & Leek Potato Salad
4 lbs new potatoes, skin on, cut into 1/2-inch cubes
2 Tbs olive oil
2 leeks, white and light green parts thinly sliced and washed
2 celery ribs, thinly sliced
1 Tbs olive oil
4 Tbs stone ground mustard
2 Tbs dijon mustard
3 Tbs white wine vinegar
1 tsp salt
1 tsp white pepper
1 Tbs dried parsley
1 tsp fennel seed
1 Tbs sugar
Place the potatoes in a large pot and cover with water. Bring to a boil, turn down the heat to medium high, and cook for 6-7 minutes or until easily pierced with a fork. Drain and transfer to a very large bowl.
In the meantime, heat the 2 Tbs olive oil to medium heat in a medium saucepan. Add the leeks and celery and saute 9-10 minutes, until soft.
Add the remaining ingredients (1 Tbs olive oil through sugar) to the saucepan, mix well and cook until heated through. Pour the dressing over the potatoes and carefully stir to combine. Serve immediately.
I was worried that the leftovers would dry out in the fridge overnight, but this salad is equally as good as cold leftovers.
Here be some lunches I’ve taken to work.
1-22 roasted veggie quiche, raw collard & carrot ribbons,
pretzels, gherkins, piece of dark chocolate
1-27 white bean & leek cassoulet, steamed kale
with nutritional yeast, a pear
1-29 fennel-chickpea “tuna” salad sandwich, celery & broccoli, goddess dressing, piece of dark mint chocolate, kiwi & banana
2-2 veggies & hummus, mustard & leek potato salad, chex mix
2-3 cheesy broccoli & rice casserole, raw beet salad over lettuce, vanilla soy yogurt with blueberries, pretzels, piece of dark mint chocolate
2-4 polenta with beet greens, tofurkey italian sausage with caramelized onions & radicchio, baby carrots & hummus, grapes
2-5 cheesy broccoli & rice casserole, raw beet salad over lettuce,
mustard & leek potato salad, baby carrots, grapes