side dishes Archives |

side dishes Archives |

June 25, 2019
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As much as I love a good veggie burger, I love to change it up on the grill. Vegetable steaks are one of my go-to foods to cook up for a crowd. I keep it simple with a drizzle of olive oil, a sprinkle of a good salt and pepper. But, the magic happens in this chimichurri. My brother-in-law is from Argentina, where this is served tableside on everything. When he taught me how to make it, he didn’t use measurements. It was “a little of this and that.” I’ve refined the recipe just a tad so I can share it with you! My brother-in-law chops everything by hand but I suppose you could throw everything in a blender or food processor if you want to save yourself some prep time. I personally love the process of the chopping as the chimichurri all comes together. For maximum flavor, make it a couple of hours in advance to allow everything to meld together.

I love this on everything – grilled tofu, Portabello mushrooms, cauliflower steaks, roasted vegetables, grilled bread, corn on the cob…there really isn’t anything that isn’t delicious with chimichurri on it!

Chimichurri Sauce

Servings 1 cup

Ingredients

  • 1 bunch parsley finely chopped
  • 4 cloves garlic finely chopped
  • 1/2 lemon juiced
  • 1 cup olive oil
  • 1 Tbsp salt

Instructions

  1. Combine the parsley, garlic and lemon juice in a bowl.

  2. Pour in the olive oil and salt. Stir to mix.

 

Tell me how you’re going to serve this Chimichurri Sauce in the comments below!

Chimichurri


June 12, 2019
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Caesar Smashed Potatoes!!! I’m so excited about this easy and delicious recipe. It’s the perfect side dish for all your summer grilling.

I’m not sure what inspired the vegan Caesar dressing on top of these smashed potatoes but it’s delicious drizzled on top (although my kids said they loved them plain). You be the judge!

I microwaved the potatoes first instead of boiling to save time so adjust your prep by about 20 minutes if you plan to boil instead. The longer you roast the potatoes after smashing, the crispier they get. I used olive oil to “baste” them, but I bet Miyoko’s dairy-free European Cultured Butter would be equally delicious. The process for the smashed potatoes is simple so you can top these a thousand ways for a variety of fun side dishes – or alternatively, you could set up a bar with various toppings and sauces and let your fam make their own. I love a tasty DIY food bar!

Vegan Caesar Smashed Potatoes

Servings 6 servings

Ingredients

For the Smashed Potatoes

  • 6 medium Yukon gold potatoes
  • 2 Tbsp olive oil
  • Salt and pepper, to taste
  • 1/4 cup flat leaf parsley chopped

For the Vegan Caesar Dressing

  • 1 1/2 cups cashews raw and unroasted
  • 1 cup water
  • 1 lemon juiced
  • 2 Tbsp capers
  • 2 Tbsp tamari (or soy sauce)
  • 2 cloves garlic

Instructions

  1. Heat the oven to 350 degrees.

  2. Clean and pierce the potatoes with a fork. Microwave for 20-25 minutes until fork tender. Alternatively, set potatoes in a large pot and cover with water. Bring to a boil and cook for 20 minutes until fork tender.

  3. Place potatoes on a baking sheet covered with parchment paper. Drizzle with the oil and season with salt and pepper to taste.

  4. Place the baking sheet in the oven and bake for 30-40 minutes until desired crispiness.

  5. Meanwhile, make the Caesar dressing. Place all ingredients in a blender and process until smooth.

  6. To serve, drizzle the potatoes with desired amount of dressing and top with the chopped parsley.

I’d love to hear what you think of these vegan Caesar Smashed Potatoes. Tell me in the comments below!


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