Health Coherence

Potato Salad with Horseradish Vinaigrette

Fresh dill is the perfect flavor partner for horseradish in this quick vegan potato salad. New potatoes work well in this dish because they hold their shape well even when cooked tender; brighten things up by choosing new potatoes in a variety of colors.

INGREDIENTS
2 lb. tiny red, yellow, and/or purple new potatoes, halved if large
1 lb. asparagus, trimmed and cut into bite-size pieces
3 tablespoons red wine vinegar
1 tablespoon whole grain mustard
6 cloves garlic, minced
2 teaspoons snipped fresh dill
1 teaspoon prepared horseradish
1 cup bite-size pieces red bell pepper
Sea salt and freshly ground black pepper, to taste

INSTRUCTIONS
In a 6-qt. Dutch oven cook potatoes in boiling water 8 minutes or until nearly fork-tender. Add asparagus. Cook 3 minutes more; drain. Rinse with cold water to cool; drain again.
In an extra-large bowl whisk together vinegar, mustard, garlic, dill, and horseradish. Add potato mixture and sweet pepper; toss to coat. Season with salt and black pepper.

Credit:forksoverknives.com

Tofu and Bean Patties

Ingredients:
350g of medium-firm tofu
200g zucchini
1 cup of canned or cooked white kidney beans or other beans of choice
1/2 tbsp garlic powder
1/2 tbsp onion powder
1 tsp paprika
1 tsp black pepper
2 tbsp soy sauce or TAMARI
1 tbsp sesame oil
1/2 cup oat flour or other flour

Instructions:
Add some roughly chopped zucchini and white kidney beans to a food processor. Blend well and set aside on a mixing bowl.
In the same food processor, add in the tofu and blend. Add to the zucchini-bean mixture and mix well.
Add in onion powder, garlic powder, paprika, and black pepper. Mix well.
Mix in soy sauce or Tamari, sesame oil, and oat flour. You now have a mixture that you can shape into small patties.
Heat oil in a pan and cook patties for 4-5 minutes on each side.
Optional: Serve with some vegetables on the side, top with some ketchup and I definitely recommend eating it with some rice!

Credit:thecheaplazyvegan.com