Tonight’s (vegan) meal was made with a cingular focus on this potato salad, which is made with creamy avocado instead of mayonnaise. And boy, is it good. The recipe calls for boiled fingerling potatoes, which is what I used, but I think roasted fingerlings would be really nice also. We loved these bean burgers too. The cherry tomatoes are excellent this way – just sauteed in a little olive oil and finished off with salt, pepper and chives.
- Bean Burgers with Spicy Guacamole (EatingWell)
- Creamy Avocado Potato Salad (Vegan Brunch, p. 123)
- Sauteed Cherry Tomatoes with Chives (EatingWell Healthy in a Hurry)
- Deluxe Cocoa Brownies (Vegan Cookies Invade Your Cookie Jar, p. 132)
