THE PLANTPOWER WAY POTATO SALAD

2 tablespoons olive oil

1 cup pitted Kalamata olives 

2 teaspoons large grain Celtic sea salt

1/4 cup fresh chopped dill Fresh dill sprigs 

1/4 cup pepitas

1. Wash the potatoes well, scrubbing the skins to remove any soil. 

2.In a large pot of water, boil the potatoes on high heat until soft but not mushy. Potatoes are done when a fork slides easily into the center of the potato without breaking it apart. 

3.Pour the potatoes into a colander and drain. If you wish to remove the skins, run a small stream of cold water over the potatoes and easily rub the skin off using your thumbs and fingers. Rich prefers I leave the skins on. This gives the dish a nutrient boost and enhances the hearty, country-style vibe. 

4.In a large serving bowl, whisk together the Vegenaise, Dijon and olive oil.

5.  Add the warm potatoes. Using a knife, cut the potatoes crosswise and lengthwise into roughly 1/2″ pieces. Do this quickly; don’t sweat precision. Keep cutting in all directions until all the potato slices are approximately 1/2″ in size. 

6. Using a large spoon, start turning the potatoes into the dressing at the bottom of the bowl. Continue until the mixture is well incorporated.

7.  Add the two teaspoons of Celtic salt and mix again. Now add the olives and the fresh dill. Turn over again until well combined. Adjust salt to taste. 

8. Garnish with fresh dill sprigs and serve!

2 cups no-salt canned chickpeas  

4 slices whole grain bread  

2 celery stalks  

1 tomato  

2 cups mixed greens  

4 Dill pickles  

3 tbsp vegan mayo  

2 tbsp mustard  Salt & pepper to taste

1. Rinse and drain the canned chickpeas. Toast the whole grain bread.

2. Rinse and finely chop the celery stalk(s). Rinse the tomato and cut into thin slices. Rinse the mixed greens. If you like dill pickles or relish in your sandwich, finely chop the dill pickle, or slice it into long strips for a topping. (Or, keep it whole and enjoy it on the side.) 

3. In a bowl, mash the chickpeas with a fork until they’re roughly mashed. Combine the beans, vegan mayo, mustard, chopped celery stalk, chopped dill pickle, salt and pepper. Mix together with a fork until evenly mixed.

4. Spread the ‘chuna’ salad on one side of whole grain bread. Top with tomato and/or dill pickle slices and mixed greens. Assemble your sandwich and enjoy!