Lentil Salad with Lemon and Fresh Herbs | Forks Over Knives

Mint and cilantro complement this lentil salad well, but we have a hunch you’ll make it so often you’ll want to try basil and tarragon for a nice change.

Source: Lentil Salad with Lemon and Fresh Herbs | Forks Over Knives

Healthy Vegan German Potato Salad : Plants-Rule

Facebook11Twitter0Linkedin0Email10Xhttp://www.yummly.com/favicon.ico Yummly0 print Easy |  Servings: 6  |  Ready In: 20 minutes |  Yield: 8 cups This simple recipe is a healthy, vegan twist on a classic summer favorite.  Traditionally made with bacon and cider vinegar, this plant-based version gets bold flavor from smoked salt and spicy brown mustard. Serve this side dish for a gluten-free side that everyone will love. Enjoy with 2-Ingredient Miso Roasted Corn on the Cob, Chipotle Baked Beans, and Whole Wheat Orzo Ratatouille Vegetable Pasta Salad. Ingredients: 3 pounds Yukon Gold potatoes, cut into ½-inch thick disks ¼ cup apple cider vinegar 4 teaspoons spicy brown mustard ½ red onion, diced 1 teaspoon smoked salt ¼ teaspoon ground black pepper ¼ cup water (use the water from boiling the potatoes) How it’s Done: To boil the potatoes: Place the potatoes in a medium pot and cover with a couple of inches of water. Cover, bring to a boil, and reduce to simmer. Simmer until knife-glide tender, about 6-8 minutes. Because the potatoes are thinly sliced, keep an eye on them – it won’t take them long to be done. To make the Healthy Vegan German Potato Salad: While the potatoes simmer, prepare the other ingredients for the salad. In a large bowl, combine the cider vinegar, spicy brown mustard, red onion, smoked salt, and black pepper. Toss well to combine. After the potatoes have simmered for a few minutes (and have started to release some of their starches), portion out ¼ cup of the water. Add this

Source: Healthy Vegan German Potato Salad : Plants-Rule