Thursday, September 6, 2012
I adapted this recipe from the Marinated Red Potato Salad that is on page 126 of The Complete Idiot's Guide to Gluten-Free Vegan Cooking. It was delicious and I did try the oil replacer recipe in the book for this recipe. The recipe in the book makes a lot but this particular recipe only called for 3 TBSP, so next time I would probably cut the recipe in 1/2 for the replacer. My husband is trying to cut back on the fat in his diet so thought I would give it a try. I did like it, the replacer acts as sort of a binding agent. It gives more texture to the broth and vinegar in the recipe so that those don't just pool at the bottom of the bowl, but actually stay mixed in the salad.
Oil Replacer Recipe:
Whisk together 2 cups water, 2 TBSP corn starch (I used tapioca starch), 3/4 tsp xanthan gum. While whisking heat over medium heat for about 5 minutes until it thickens. Let it cool and you are ready to use it.
Potato Salad Recipe:
6 medium potatoes diced into about 1 inch pieces
2 celery spears chopped
1 small onion minced
1/2 cup chopped fresh parsley, for this I used flat leaf parsley
2 tsp dried dill, or 2 TBSP chopped fresh dill
1/4 cup vegetable broth
1/4 cup red wine vinegar
3 TBSP oil replacer
2 TBSP nutritional yeast
S&P to taste
Cook the potatoes until knife tender, drain and rinse under cold water to stop the cooking and cool.
Add to a bowl the potatoes, celery, onion, parsley and dill. In a small bowl whisk together the vegetable broth, vinegar, oil replacer and yeast. Add the liquid to the potato salad and stir. Add S&P to your taste.