Summer Salad With Vegan Cashew Dressing and Chipotle-spiced Potatoes

chipotle spiced roasted potatoes sit atop vegan cashew dressing on colorful salad greens with red and yellow peppers
Chipotle-spiced potatoes languishing on vegan cashew dressing and crispy salad greens.

It seems everybody and their fucking brother has a salad recipe for the summertime, but I’m just going to come out and say it: this one is better.

How’s that, you say? 

1. It’s accidentally vegan, and by “accidentally” I mean I don’t follow a vegan diet, but we should all eat less meat, because A) high-quality meat is getting more expensive, B) the only meat you should eat is high-quality meat, and C) eating plant-based meals a few times a week is really good for you.

Plus it’s cheaper to eat plant-based whole foods that aren’t processed. So there’s that.

2. The two highlights of this salad — the dressing and the potatoes — can be strewn about any number of variations in terms of greens and accoutrements. I give some suggestions in the Recipe Notes.

3. It’s a really good chance that you have everything you need to make this salad immediately. The only iffy thing is the cashews, but even the cashews can be picked up at a convenience store on the way home, as they don’t need to be fancy and raw (which means no soaking).

Everything else is pantry and fridge staples, and there’s no unusual ingredients. 

There’s also no yeast — a common vegan trick for a “cheesy” flavor — in this recipe. Many people, including this writer, have issues with yeast. Leaving it out is no big deal.

4. It’s just really, really fucking delicious.

Summer Salad With Vegan Cashew Dressing and Chipotle-spiced Potatoes

Ingredients

Vegan cashew salad dressing (makes about a cup)

½ cup roasted, salted cashews

¼ cup neutral oil (I used canola)

1 teaspoon maple syrup or honey (I used shagbark hickory syrup in late winter)

3 tablespoons lime juice (more to taste)

1 clove garlic (about 1 teaspoon chopped if you buy it in a little jar, which I do sometimes and LOVE, so zero shade)

1 teaspoon cumin

Hot water to thin (see Recipe Notes)

Chipotle-spiced Potatoes

Yellow potatoes, cut into ½”-1” cubes 

Chipotle chili powder (see Recipe Notes)

Olive oil

Salt and black pepper

Salad Stuff — go crazy here

Romaine hearts, chopped

Red and yellow peppers

Carrots

Red cabbage

Chopped snap peas

Avocado

Cherry tomatoes

Black beans, grilled chicken, leftover steak, or all in some combination

Pickled red onions (or raw in thin slivers)

Shredded sharp cheddar if you want the dairy experience

Method

Salad dressing: Place all ingredients except water in a food processor or very capable blender, and blend until smooth and creamy. Add hot water to thin as needed, but be prepared to bump up the lime juice and other seasoning (cumin especially) if you add too much. Since I use this on hearty romaine salad greens, I certainly don’t mind a thicker dressing, but you choose your own adventure.

This can be stored in the fridge for three days. Note that it will thicken as it cools, so you may need to add a combo of lime/warm water to thin.

Potatoes: Preheat your oven to 400 degrees.

Chop up a mess of yellow potatoes, more than you think you need. More than you think you want. Seriously.  Chances are good when you are done eating your salad, you’re going to want to nosh on these with some ketchup. If you have leftovers, they are just fine on salad the next day, or you can use them in a frittata. SO GOOD. Plus, if you’re going to turn your oven on in the summer, you might as well make it count.

Add potatoes to a bowl and splash with a generous glug of olive oil, chipotle chili powder, salt and black pepper. How much?

Frustratingly for you, maybe, it’s hard to say. People’s spice preference is different. The chipotle chili should be visible on the potatoes, and you want them fairly slippery with oil. Use more salt than you think you need, and keep it handy.

Place in the oven and roast for 20 minutes. Give them a stir, taste for salt and add if needed,  turn off the oven, and let them sit in the oven for another ten minutes while you put your salad together.

Assembly: I chop, wash, and spin dry three romaine hearts every week in the summer so there’s no excuse not to eat veggies, and it’s easy all the time (I’ll grate tons of carrot in there, too). You can use any type of hearty salad green, but for the love of all things holy, avoid iceberg lettuce in most applications, including this one.

Add whatever salad-y things you like. I would avoid cucumbers unless they are the English kind that have less water, but I might also avoid those. They just don’t seem delicious here, but if that’s your jam, have at it.

Add dressings and pile on the potatoes. I like to toss everything together in a slightly larger bowl so the dressing touches every corner of the salad and potatoes. 

Eat. Repeat. Salad for days.

Recipe notes

  • If you use too much hot water to thin your cashew dressing, it could also dilute the flavor. I like to alternate between water and additional lime juice. If you only have one lime, you could also add unseasoned rice vinegar instead. Acid is a good friend here — it keeps things light even though this is a filling salad.

If you don’t stan chipotle chili powder, substitute the same amount of smoked paprika. It changes the flavor profile a bit, but the smoke is what you’re after. If you hate both of those options, season the potatoes with a fancy smoked salt and live your best life.

No Cap: Tortilla Soup

The garnishes seem overwhelming, but this is also delicious without a single addition.

I am going to share a top secret recipe today that is fail-proof, delicious, cheap, and vegan (if you skip some of the garnishes). It’s because I LOVE YOU, and I want you to have good things in your life. That’s why.

Not even going to make you sit through a story — just soup, soup, and more soup. Enjoy.

Tortilla Soup

Ingredients

2 tablespoons vegetable oil

1 cup yellow onion, chopped

4 cloves garlic, finely chopped

1 jalapeño, finely chopped (keep as many or as few seeds as you like)

 Salt and pepper

1 teaspoon chili powder

1 teaspoon ground cumin

2 tablespoons puréed chipotles in adobo (see Recipe Notes)

1 (28-ounce) can diced tomatoes (or two smaller cans)

2 cups vegetable or chicken stock (I used veg for the vegetarian)

1 can of corn kernels (or fresh, about 2 cups)

1 can black or dark red kidney beans

GARNISHES, ANY OR ALL

Avocado, chopped

Tortilla chips

Shredded Colby jack (or cheese of your choice)

Sour cream

Chopped fresh cilantro

Red onion, finely chopped

Method

Heat oil over medium heat in a large, heavy-bottomed pot. Add onion, garlic, green chilis/jalapeño, and season with salt and pepper. Cook until onion is soft (5-8 minutes).

Add chili powder and cumin and stir to coat. Cook a minute or two until spices open up, then add chipotle purée and tomatoes. Season again with salt and pepper and cook, stirring occasionally, until the tomatoes start to caramelize a bit on the bottom of the pot (the time for this varies depending on your pot, the heat, etc. But there will be less liquid and the tomatoes will brown slightly. Mine took about ten minutes).

Add vegetable stock, corn, and beans. Bring to a simmer and reduce heat to low. Simmer uncovered 15-20 minutes and taste for seasoning.

At this point, the soup is done. It can be set aside and reheated, and it’s even better the next day. It freezes perfectly.

Garnish the hell out of your soup, or eat it plain. Delicious either way.

This soup’s spice can be moderated by adding fewer seeds/veins from whatever pepper you choose.

Recipe Notes

  • When you open a can of chipotle chilis in adobo, dump in a blender and purée. Remove the amount you need for the soup, then place the rest in a Ziploc bag and flatten. Freeze. Break off chunks of deliciousness as needed.
  • Add grilled, shredded chicken (or rotisserie chicken from the store – EASY) for carnivores.

Passionfruit and Lemon Curd

Sunny, sweet, and tart. Best when the outside of the passionfruit is wrinkly and it feels heavy in the hand.

What do you do when the sun is out, but it’s frigid, with temperatures dropping and snow on the way? And you just need a little tart sweetness in your life?

You make passionfruit and lemon curd.

Floral. Sharp. Delicious.

Put it on a biscuit. Swirl it into yogurt. Eat it from the jar. Your choice.

Passionfruit and Lemon Curd
2 passionfruits
2 lemons (juice and zest)
3/4 cup sugar
2 eggs, beaten
5 tablespoons salted butter

Method
In a medium-sized bowl, combine the guts of the passionfruit, lemon juice and zest, and sugar. Strain your beaten eggs through a mesh strainer to remove any stringy bits and add to the bowl. You could also strain the passion fruit guts if you like to remove the seeds, but the little crunch is nice so I leave them in. Whisk these ingredients together and set the bowl aside.

Melt the butter in a large sauce pan over low heat. Whisking constantly, add the egg and juice mixture to the saucepan.

Now is the fun part. Stand over the stove, whisking vigorously, for approximately 10 minutes until the mixture thickens enough to coat the back of a spoon. If you do not keep the mixture moving, you will end up with lemon-scented scrambled eggs. So put on a podcast, and settle in.

If your mixture does scramble slightly, you can always press it through a strainer after it’s thick. This will remove those passionfruit seeds, but that’s OK.

Refrigerate curd. It will thicken as it cools and become absolutely perfect. Best to eat this within a week, but you can also freeze it in ice cube trays and for use in smoothies or even as a swirl in homemade ice cream.

NOTE:
You can make this curd with any citrus fruit. You may need to adjust the sugar depending on how tart the citrus is, but you’ll need between 3/4 and 1 cup of liquid for this recipe if using another citrus fruit.

Herbal Remedies For The Win: Cough Drop Edition

Happiness is a mouthful of homemade cough drops. Trust me.

Ok, so Covid is a thing that pretty much everyone has these days, present company included. In the early days, fever and achy pains kept me mostly horizontal, and herbal remedies in the form of tinctures were easiest to relieve Covid symptoms. But then I decided to give making my own cough drops a try, both for a little sugar and just to see what happens.

Spoiler alert: they aren’t easy, but I will absolutely make them again. They can be customized with herbal tinctures to treat the symptoms you are experiencing, and the herb blend I used – bee balm, lemon balm, and blue spruce – relieved my Covid symptoms naturally.

Herbal Cough Drops

Ingredients

1 cup sugar (see Recipe Notes)

½ cup honey

½ cup herbal tea (I used peppermint that I grew, brewed strong)

½ to ¾ teaspoon peppermint or lemon extract

1 to 2 droppers of herbal tincture (see Recipe Notes)

You’ll need: powdered sugar (or candy molds) and a candy thermometer

Method

You don’t need candy molds to make these. Place several inches of powder sugar into a 9” x 13” glass pan and use your fingertip to create indentations. These will hold the melted sugar mixture.

Place sugar, honey, and tea in a heavy, high-sided saucepan and stir until the sugar is dissolved. Over medium to medium-high heat, continue to cook until the sugar reaches 300 degrees. This can take 15 to 25 minutes, but keep an eye on it. Overflowed sugar is catastrophically messy, and burnt sugar is terrible.

Once your sugar has reached the temperature, stir in the extract and herbal tinctures of your choice, then transfer the mixture to a Pyrex measuring cup for easy pouring.

Pour sugar into the powdered sugar dents (or candy molds if using) and allow it to cool. Toss cough drops in powdered sugar and store them in an airtight container.

Sift the powdered sugar to remove stray candy bits and feel free to re-use.

Recipe Notes

*Honey can be a difficult flavor, and it burns easily. You can replace some or all of the honey with sugar, or you can use all honey. Just keep an eye on the mixture as it cooks — if it doesn’t reach 300 degrees before scorching, the cough drops will still be great (if a little chewy).

*Good herbal tinctures to use for cold and flu relief are:

  • Lemon balm
  • Bee balm
  • Mullein
  • Blue spruce
  • Yarrow
  • Nettle
  • Mint
  • Elderberry
  • Echinacea

Snow Day: Lemon, Ginger, And Walnut Scones

Two scones sit on a white plate in front of a snowy background
Snowy bokeh for snow day scones.

You wake up to a wintery landscape, snow blowing in delicate flakes, adding to the two inches that has already fallen on the railings of your balcony and weighed down your plant’s new leaves that last week’s 65-degree temperatures coaxed unseasonably into life.

Scones. That’s the thing for today. It’s too blustery for walking, and there is no need to go anywhere, so you pile up books and paper and pens and lists of movies (or whatever you really like when you’re hunkering down), and you throw together scones, ready in 30 minutes (but better after cooling if you can wait that long).

When you realize you don’t have an egg, you don’t panic. You substitute a tablespoon of vegetable oil, a tablespoon of water, and a few splashes of cream. And it all turns out just fine.

Lemon, Ginger, and Walnut Scones

Ingredients

2 cups gluten-free all-purpose flour (or regular AP flour, but don’t knead too much)

1/3 cup sugar

1 ½ tsp. baking powder

½ tsp. salt

½ tsp. baking soda

8 T. butter, frozen and grated

½ cup sour cream or yogurt

1 egg, beaten

1/4 cup each chopped walnuts and chopped crystallized ginger

Zest of one lemon

Turbinado sugar for topping

Method:

Make sure your butter is frozen before you start.

Preheat oven to 400⁰.

In a medium bowl (big enough to get your hands in) mix together dry ingredients. Grate butter into dry ingredients, and quickly rub flour into butter until the mixture resembles cornmeal (this can also be done in a food processor).  Add chopped walnuts and ginger and stir to combine.

If you are using sour cream, mix egg and sour cream together in a small bowl. Stir this mixture into the dry ingredients, pressing and stirring the sticky dough until it comes together.

On a lightly floured surface, shape the dough into a circle that is approximately 8” across. Cut into eight triangles and place on a parchment-lined baking sheet about one inch apart. If you want smaller scones, you can also cut the triangles in half.

Sprinkle each scone with turbinado sugar.

Bake scones for 15-18 minutes or until they are golden brown. Let cool slightly before serving.