Lunch/dinner recipes
Whole Food Plant Based (No added oils. Limited salt and sugar.)
Yum Yam Gold Potato Salad (WFPB)
Makes 5 servings
2-3 cups cooked and peeled yams
2-3 cups gold potatoes, cooked
1 small sweet onion
1 garlic clove, minced
2 ribs celery, chopped
1 sweet red or yellow pepper, cored and chopped
1 rib of Chinese cabbage, chopped
1 tablespoon drained capers
2 teaspoons dried basil, or a handful of fresh basil chopped
Greens or spinach or arugula
Dressing:
¼ cup no-tahini hummus
2 tablespoons rice or apple cider vinegar
Juice of small lime
Combine first seven ingredients and toss well. Add capers and basil.
Mix dressing until smooth. Pour on potatoes and veggies. Serve on a bed or greens. Enjoy!
(Can add green onions, green peppers, halved cherry tomatoes, cilantro, parsley, lemon, etc.)
Makes 5 servings
2-3 cups cooked and peeled yams
2-3 cups gold potatoes, cooked
1 small sweet onion
1 garlic clove, minced
2 ribs celery, chopped
1 sweet red or yellow pepper, cored and chopped
1 rib of Chinese cabbage, chopped
1 tablespoon drained capers
2 teaspoons dried basil, or a handful of fresh basil chopped
Greens or spinach or arugula
Dressing:
¼ cup no-tahini hummus
2 tablespoons rice or apple cider vinegar
Juice of small lime
Combine first seven ingredients and toss well. Add capers and basil.
Mix dressing until smooth. Pour on potatoes and veggies. Serve on a bed or greens. Enjoy!
(Can add green onions, green peppers, halved cherry tomatoes, cilantro, parsley, lemon, etc.)