Potato, Zucchini, and Olive Stew with Garlic, Jalapenos and Tomatoes

(recipe from The Vegan Gourmet by Susann Geiskopf-Hadler & Mindy Toomay)

4 lbs. fresh tomatoes (about 8 medium) (I used fire-roasted canned diced tomatoes)
3 Tbsp. olive oil
10 cloves garlic, peeled and left whole
1/2 medium white onion
1 1/2 cups vegetable stock
1 cup chopped fresh parsley leaves
1/8 tsp. salt
1 1/4 lbs. tiny red potatoes
1 lb. zucchini (about 3 medium)
1 cup whole pimiento-stuffed green olives, drained (I used jalapeno-stuffed green olives)
2 tsp. chopped pickled jalapenos (I omitted this, since my olives were stuffed with jalapenos)

Roast the whole tomatoes under a preheated broiler, turning frequently, until their skins are well charred.  Remove from the heat and set aside to cool for a few minutes.  When the tomatoes are cool enough to handle, cut out the stem ends, peel away and discard most of the blackened skin, and place the tomates in a blender.  (I just put the canned diced tomatoes in the blender; did not drain.)

Meanwhile, heat the oil over medium heat in a heavy-bottomed stockpot.  Add the garlic cloves and cook, stirring constantly, until they begin to turn golden brown.  This will take only a minute or two.  Watch carefully - if the garlic gets too dark, it will taste bitter.  Turn off the heat.  Remove the garlic cloves from the oil with a slotted spoon and add them to the tomatoes in the blender, along with the onion, stock, parsley, and salt.  Puree until smooth.

Pour the tomato puree into the pan in which the garlic was cooked.  Bring to a simmer over medium-high heat, reduce heat to very low, and simmer, stirring frequently, for 20 minutes.  The sauce will reduce and thicken considerably.

Meanwhile, scrub the potatoes but do not peel them.  Cook the whole potatoes in plenty of rapidly boiling water until they are barely fork-tender, about 10-15 minutes, depending on their size.  Drain and set aside.  [Alternately, cook the potatoes in the simmering tomato puree - it may take a little longer; just monitor for doneness (the potatoes can be cut to preferable size before cooking).]

Discard the stems and root ends of the succhini and slice crosswise into 1/2-inch rounds.

When the sauce has thickened, cut the potatoes in half and stir them into the sauce, along with the zucchini, olives (I sliced mine), and jalapenos.  Simmer over low heat, stirring frequently, 20 minutes.  Serve very hot.

Potato and Roasted Cauliflower Salad

(recipe adapted from Food & Wine magazine)

1 1/2 lb cauliflower, cut into 1-inch florets
1/8 cup coconut oil
Kosher salt
3/4 lbs. fingerling potatoes, halved lengthwise and sliced crosswise 1/4-inch thick
3/4 lbs. baby red potatoes, halved and sliced 1/4-inch thick
1 Tbsp. white wine vinegar
1/2 cup vegan mayonnaise (I love grapeseed oil Vegenaise)
1 small shallot, minced
1 Tbsp. Dijon mustard
1/8 cup brined capers, drained, rinsed and finely chopped
1/8 cup finely chopped parsley
Grated horseradish, for serving

Preheat the oven to 400F.  On a large rimmed baking sheet, toss the cauliflower with the oil and season with salt.  Roast for 25 to 30 minutes, stirring once, until just tender and lightly browned; let cool.

Meanwhile, in a large saucepan of salted boiling water, cook the fingerlings and red potatoes until just tender, about 8 minutes.  Drain.  Spread the potatoes on a large baking sheet and sprinkle with the vinegar.  Let cool.

In a large bowl, whisk the mayonnaise, shallots, mustard, capers, and parsley.  Add the cauliflower and potatoes and toss.  Season with salt to taste and garnish with more parsley, if desired.  Serve with horseradish.

Refrigerate; bring to room temperature just before serving.

(I just mixed some horseradish right in when whisking the other sauce ingredients, to taste.  Really delicious potato salad - makes me want to add roasted cauliflower to every potato salad recipe!)

Potatoes and Artichokes with Mustard Caper Vinaigrette

(my adaption of a recipe from The Vegan Gourmet by Susann Geiskopf-Hadler & Mindy Toomay)

2 Tbsp. white wine vinegar
2 tsp. Dijon mustard
2 cloves garlic, minced
3 Tbsp. olive oil
2 Tbsp. capers, drained and minced
6 Tbsp. lemon juice
One 15oz. can artichoke hearts, drained and cut to 1/4"-thick wedges
3/4 lb. tiny red potatoes
1/3 cup minced red bell pepper
1/2 cup minced fresh parsley leaves
mixed salad greens


Stir together the vinegar, mustard, and garlic until well blended, then whisk in the olive oil.  Stir in the capers.  Set aside at room temperature while you prepare the vegetables.

Scrub the potatoes; do not peel.  Slice them crosswise into 1/4"-thick pieces.  Pour an inch of water into the bottom of a medium-size saucepan, put in the potato pieces, and cover.  Over medium-high heat, cook the potatoes until fork-tender but not soft, about 6-8 minutes.  Test frequently; the texture is important to the success of the dish.

Drain the potatoes and rinse with cold water.  Drain thoroughly and toss together in a serving bowl with the artichoke hearts and bell pepper.  Toss again with the dressing and set aside to marinate at room temperature for up to several hours. 

When ready to serve, toss the vegetable mixture with the parsley and greens.

Roasted Green Bean and Potato Salad with Radicchio

(recipe from unknown magazine - Cook's Illustrated?)

1 lb. green beans, trimmed and cut into 1 1/2-inch pieces
1 lb. red potatoes, scrubbed and cut into 1/2-inch pieces
3 Tbsp. olive oil
salt and pepper
1/4 tsp. sugar
2 Tbsp. red wine vinegar
1 small garlic clove, minced or pressed through a garlic press (about 1/2 tsp.)
1 small head radicchio (about 6 oz.), washed and cut into 2- by 1/4-inch slices (about 4 cups)

Adjust oven rack to lowest position, place large rimmed baking sheet on rack, and heat oven to 500 degrees.  Toss beans and potatoes with 2 Tbsp. oil, 1/2 tsp. salt, 1/4 tsp. pepper, and sugar in a large bowl.  Remove baking sheet from the oven and, working quickly, carefully transfer beans and potatoes to sheet and spread in an even layer.  (Do not wash bowl.)  Roast until vegetables are tender and well browned on one side, 20 to 25 minutes (do not stir during roasting).

Meanwhile, whisk remaining 1 Tbsp. oil, vinegar, garlic, 1/4 tsp. salt, and 1/8 tsp. pepper in now-empty bowl.

Toss hot vegetables with vinaigrette and cool to room temperature, about 30 minutes.  Stir in radicchio, transfer to a serving platter, and serve.

(Very earthy.  Radicchio is bitter, and I found that eating this salad with some other greens mixed in (like romaine) can reduce the bitter a bit. I found this salad to hold up pretty well for a few days in the fridge.  Simple and satisfying, and different.)