Smashed Potato Salad with Seed Pesto & Charred Sweet Corn

Smashed Potato Salad with Seed Pesto | ourfourforks.com

Smashed potatoes. The concept it pretty straight forward: boil some small potatoes, smash them on a baking sheet and bake until crispy. Yet until recently I had never had these before. My mom and aunt introduced me to the concept; seemingly out of the blue, they both started serving them whenever I visited and I was sold.

 

When new potatoes appeared in my CSA share this week, I had no other choice but to smash them. Several weeks ago Vega generously sent me some of their roasted sacha inchi seeds – the richest plant-based source of omega-3s on earth – so I made a simple vegan seed pesto for the smashed potatoes and added some fresh oven charred corn. The result is a delicious, crunchy potato salad with all my favorite flavors of summer.

 

If you don’t have sachi inchi seeds, choose another seed or nut to use! I love using walnuts or pumpkin seeds and usually roast them first for depth of flavor.

 

Smashed Potato Salad with Seed Pesto | ourfourforks.com

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Vegan Gluten Free Cornbread

Vegan Gluten Free CornbreadCornbread is one of those foods that I can’t just have one piece of. If I know it’s around, I’ll finish it. It’s also one of those foods I used to assume is gluten free and vegan by default. Healthy. It’s just corn, right? Maybe a little oil? Wrong. It has very little corn, a lot of processed white flour, sugar and a ton of butter. Don’t take this the wrong way; there is a place in life for a piece of this original version. But that place isn’t my apartment, because I’ll eat all of it.

Vegan Gluten Free Cornbread Buckwheat and Cornmeal Flour

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