Potato Salad (no mayo)


It may seem strange to be posting salads in November but while the rest of the Northern Hemisphere is turning on the heating, here we are still wearing short sleeves, at least in the daytime. And anyway a hearty salad can be enjoyed at anytime of the year, right?


This salad is based on a typical Spanish dish called Patatas aliñadas which I often order when eating out. It’s always got potatoes and an oil based dressing although different bars and restaurants usually give it their own twist. A word of warning, if you’re in Spain and you fancy some patatas aliñadas some establishments add fish or egg to theirs so if you don’t eat either of those make sure you check the ingredients before ordering.

For me, the secret to this dish is the tangy dressing, the tangier the better! So if the juice of half a lemon doesn’t do it, you should go ahead and add more.


Some more recipes featuring potatoes on yummyvege One Pot “Meat” and Potatoes, Steamed Potato Salad with Beetroot Dressing, Leek and Potato Soup.

Potato Salad (no mayo)

Preparation Time: 10 minutes + cooling time       Servings: 2 people                                       Cooking Time:        15 minutes                                                                                                      Total:                         25 minutes

5 small potatoes

1 carrot

1 large tomato

1/2 spring onion

1 tsp grainy mustard

Juice of half a lemon (or 1 whole lemon)

Generous pinch sea salt

4 tbsp extra virgin olive oil

1. Scrub the potatoes. Peel the carrot ant remove the ends. Place in a large saucepan and cover with cold water. Bring to the boil then simmer for about 15 minutes or until the potatoes are soft when pierced with a knife.

2. Meanwhile, chop the tomato and spring onion.

3. Make the salad dressing. Put the mustard, lemon juice, salt and olive oil in a large bowl. Whisk until creamy.

4. Drain the potatoes and carrot. As soon as they are cool enough to handle, peel the potatoes, chop them into bite size pieces and add to the bowl with the dressing. Mix well. They should absorb more dressing as they are warm. Chop and add the carrot. Leave to cool slightly before adding the tomato and spring onion. Mix well.

5. When completely cool, cover and refrigerate at least an hour.

6. Taste the salad and add more lemon juice, oil or salt if necessary. I like a very strong lemon flavour.

7. Serve and enjoy!

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Chickpea Tofu


Whether you’re a tofu fan or not this recipe is for you. This tofu doesn’t taste like tofu made from soya beans but it can be used to replace tofu in most recipes. It’s great if you don’t eat soy for whatever reason or just to have another protein you can use. It’s very quick to make, although it needs time to cool down. The method is practically the same as for polenta “fries”, you just change polenta for chickpea flour. Once you have made it, it lasts a good four to five days in the fridge, ready for when you need it. It can be baked, shallow fried, deep fried or air fried, but it doesn’t freeze well.


Here I shallow fried it until crispy and had it with a little barbecue sauce. Probably the easiest thing to do with it.

You can flavour it with spices. So far I have tried one batch with curry powder. This way is excellent to enjoy on it’s own it didn’t really need any sauce. Then I made two batches with smoked paprika which is a more delicate flavour and went well with the barbecue sauce. I’m thinking the next batch I make will be with garlic powder but I’m sure you could flavour it with all sorts of spices. If you try any that are especially noteworthy let me know in the comments!


If you’re looking for another recipe made with Chickpea flour check out my corn fritters!

Chickpea Tofu

Preparation Time: 5 minutes + cooling time Servings: 4 people                                             Cooking Time:        10 minutes                                                                                                        Total:                        15 minutes

1 cup chickpea flour

2 cups water

1 tsp salt

1 tsp spices (optional) for example curry powder or smoked paprika

Oil for greasing

Extra virgin olive oil

1. Grease a heatproof dish. I used pyrex. Mine measures 14cm x 18cm x 5cm or 6 x 7in.

2. Mix all the ingredients, except the oil together in a large non stick frying pan or saucepan trying to eliminate any lumps.

3. Turn on the heat, I used high, and whisk constantly. The mixture will thicken and begin to bubble. Turn the heat down a little and continue whisking about 3 more minutes.

4. Using a spatula, immediately transfer the mixture to your greased dish.

5. Leave to cool. Once it’s at room temperature, cover and transfer to the fridge.

6. Leave in the fridge at least 4 hours or up to overnight.

7. Remove from the fridge. Cut into bite sized pieces.

8. Fry in a small amount of extra virgin olive oil until golden on all sides. You may have to work in batches depending on the size of your frying pan.

9. Serve and enjoy!

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Vegan African Peanut Stew



A lovely warming recipe to take us into autumn. I used to think I was a summer person but then I moved to Andalusia and I realised I’m not! Now I prefer autumn, it’s a bit like summer in the UK. Here I manage to be in t-shirts until the beginning of November.


I’d seen a few recipes for African peanut stew and they caught my eye because I love peanut butter and sweet potatoes. I kind of made the rest up based on what I had on hand, although I think cauliflower goes excellently with spicy recipes as it absorbs flavours so well. You can, of course, use whatever vegetables you have available at the moment.


As written, the recipe is mildly spicy, that’s how I like it but of course you can up the heat if you wish by adding more chilli powder.

If you enjoy recipes with pulses in them you’ll find plenty on this page, among them are; Morrocan-style bean stew, Hummus salad tower, and curry bowl.

Vegan African Peanut Stew

Preparation Time: 20 minutes            Servings: 3 to 4 people                                             Cooking Time:        20 minutes                                                                                                        Total:                        40 minutes

2 tbsp extra virgin olive oil

1 onion

2 cloves of garlic

1 tsp cumin

1 tsp ground ginger

1/8 – 1/4 tsp hot chilli powder

1 litre vegetable stock

1 tbsp tomato puree

400g Cooked chickpeas (I used tinned)

1 medium sweet potato

1/4 cauliflower

3 tbsp peanut butter ( no added sugar)


1. Prepare the vegetables. Peel and dice the onion, the garlic and the sweet potato. Separate the cauliflower into florets.

2. In a large saucepan, add the oil and saute the onion for about 5 minutes.

3. Add the garlic, cumin, ginger and chilli powder and keep cooking for another 1-2 minutes until the spices smell fragrant.

4. Add the stock, tomato puree, chickpeas, sweet potato and cauliflower to the pan. The stock should cover all the other ingredients by about 2 cm. If It doesn’t top up with water.

5. Cover and bring to the boil then lower the heat and simmer for 15-20 minutes until the sweet potato is soft. (Check by piercing it with a knife).

6. Turn the heat off. Ladle about 1/3 of the stew into a bowl, add the peanut butter and blend until smooth with a hand blender.

7. Return to the saucepan with the rest of the stew and stir so it’s well mixed.

8. Taste the stew to see if you need to add salt. (Mine didn’t)

9. Warm slightly on a low heat if necessary.

10. Serve with crusty bread or a cooked grain such as rice or cous cous.

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