Colorado Springs-area readers: I will be teaching a free vegan pressure cooking 101 class at the new Natural Grocers in Monument tomorrow night. Find all the details here.
I’m excited to share a simple recipe that I pulled together yesterday. My morning was getting away from me because Mondays I’m in the studio for my radio show at noon; therefore, I’m usually finalizing the script a few hours in advance. (By the way, yesterday’s show with Dreena Burton on raising vegan children and Hillary Rettig on “nonperfectionist” veganism was really informative. I learned so much! You can take a listen here.)
I wanted to prepare something quick to have for lunch at the office after the show. I spied a few potatoes on the counter + these finds from the farmer’s market.
I grabbed these colorful tomatoes and peppers Sunday where my friends Cindy and Alison joined me at the Downtown Sunday Market in Colorado Springs.
Cindy and I passed out free samples of vegan food + recipes (cucumber and onion quinoa salad from me and a delicious banana cocoa snack cake from Cindy) and Alison shared Mercy for Animals literature. Our “mini vegan pop-up market” tent was right next to the vendor with the vibrant green and purple vegetables and I couldn’t resist a little produce shopping.
In a short amount of time, thanks to the pressure cooker, I was able to make a quick and flavorful vegan potato salad: green tomatoes, purple bell pepper and Pueblo peppers from the market + potatoes, red onion, vegan mayo and rice vinegar.
I had it for lunch with a few Field Roast deli slices rolled up in romaine lettuce leaves and we had it last night with grilled sausages.
Lightly seasoned and super-fresh, I think you’re going to love this recipe!
Farmer’s Market Potato Salad
Ingredients (Serves 6 – 8)
- 3 large potatoes, cubed
- Pinch of salt
- 2 small green tomatoes, diced (about 2 cups)
- 1 purple bell pepper (or other bell pepper), diced (about 1 cup)
- 2 teaspoons hot pepper (I used Pueblo peppers), finely diced (more or less based on how hot you want to go!)
- 1 cup chopped red onion
- 1/4 cup vegan mayo (I used Just Mayo)
- 2 tablespoons rice vinegar (I used sweet and tangy Marukan)
- 1/4 teaspoon ground black pepper
Instructions
Set a trivet in the pressure cooker.
Pour 1 – 2 cups water into the uncovered pressure cooker and bring to a boil.
Place cubed potatoes into a steam basket and set on the trivet.
Sprinkle a pinch or two of salt over the potatoes.
Cover the pressure cooker and bring to pressure. Cook at high pressure for 3 minutes. Allow for a natural release (release after 10 minutes).
Allow the potatoes to cool by either transferring to a large bowl and set aside or place the pressure cooker (or electric pressure cooker insert) in a large bowl of cold water.
Once potatoes are cooled to lukewarm, toss with the remaining ingredients in a large bowl. Transfer to an airtight container and refrigerate for a couple of hours before serving.
