I find eating when I'm out difficult because of my food restrictions. Vegan food is easy to find here. I live in a very vegetarian friendly city. Mostly, I worry about gluten contamination and too much oil. I want to make sure I have lots of easy, healthy, satisfying food to take with me on my adventures, but I don't want to spend all my time cooking. Grain and potato salads are wonderful for summer wanderings. I plan to make lots of Millet Tabouleh. But this salad is a great option, too.
The salad has a texture like mashed potatoes. For a different texture, whole nugget potatoes work equally well. Slice in half and boil 2 pounds of whole nugget potatoes for 10-15 minutes before adding the cauliflower and edamame, rather than 7-10 minutes as stated in the recipe. If you swap out the edamame for another bean, just drain and rinse the beans (if using canned beans), and add to the salad before adding the dressing, no need to boil.
with Yummy Dill Dressing
4 medium red potatoes, cubed (about 2 pound)
1/2 medium cauliflower, cut into florets
1-1/2 cups frozen, shelled edamame
20 cherry or grape tomatoes, quartered
1 orange pepper, sliced
1/4 cup chopped fresh dill (about 4 sprigs or a handful)
1/4 cup chopped fresh cilantro or Italian parsley (about a handful)
To your health and happiness,
Beans and Rice