Today’s recipe is another recipe for the vegan Fasting. As per usual this is a recipe for one person. You will need:
For the Potato Salad:
2-3 medium to small size Potatoes
1/2 medium size Onion
6-7 pieces of pickled Capers
1 spoon Olive Oil
1 spoon Balsamic Vinegar
Pinch of Salt
Pinch of Black Pepper
For the Green Salad:
6-7 leafs of Green Salad
1-2 medium size Carrots
1 medium size Beet
1 spoon of Olive Oil
1 spoon of Balsamic Vinegar
Pinch of Salt
Potato Salad
First thing you will need to do is boil the potatoes. You can fill up a medium size pot that will have enough space for all the potatoes to be placed on the bottom of the pot. Rinse the potatoes with water, to make sure no dirt is left on them. Fill up the pot with water about 2 finger’s thickness above the potatoes. Leave them to boil for 20-40 minutes on high temperature stove, until they are fully cooked. The best way to find out if the potatoes are boiled, use a fork to poke the potatoes in the boiling water. If you are able to poke the potato without any resistance and it feels soft, the potatoes have been cooked. If you are having hard time to poke the potato with the fork, let them to keep on boiling. In case most of the water evaporates, you can add some more hot water, to make sure that the whole potato is submerged under the boiling water.
Once the potatoes are boiled, peel the skin off and chop them up into small pieces.
Next, chop the peeled onion and add it to the potatoes.
Chop the capers in small pieces and add them to the salad.
Season the whole thing with the Olive Oil, Balsamic Vinegar, Salt and Black Pepper.
Mix the whole thing and it’s ready to be served.
Green Salad
Rinse the Green Salad leaves. Make sure that no dirt is left on them, since no one likes the crunchy feeling of dirt in their salad.
Peel the carrot and beet skin.
For the next step, you can use a shredder to mince the carrots and the beet with it. If you don’t have a shredder just dice them all into the smallest pieces you can.
Add the carrots and beets onto the green chopped salad.
Add the Olive Oil, Balsamic Vinegar and the Salt.
Mix the whole thing and it’s ready to be served.