Silvie+Maryl – Holistic Living, Plant-Based Diet, Recipes, Love & Relationship, Healthy LifestyleTips

Vegan Russian Salad by HLife Photography

Happy and healthy holidays to all.  This week, we are sharing a dish we make for every holiday meal: our vegan version of a Russian Salad. From the amazing color that makes you feel alive, to the delicious flavor that keeps unfolding through your taste buds, this is “a salad to love.”

Now, because it contains potato, it’s not the kind of salad you have every day, or as the main side in a meal.  There should always be a raw dark green leaf-based salad on the table as the protagonist of your meal, and the Russian Salad can be the best friend, supporting role of the culinary event. This is probably as simple-carb crazy as our family gets on holiday meals: 1 1/2 red potato, between 5 people… AWESOME!  This means no one will have lowered his or her immune system by eating this food.  AND WE LOVE THAT. Let’s get to this tasty explosion-in-your-mouth kind of a dish. Did I mention it’s super easy to prepare?

Rinse the potatoes, beets and carrots in filtered water. Then add them to a large pot with enough filtered water to cover the veggies.  Place the pot on the stove on high heat, semi-covered.  Bring to a boil and cover it completely, then bring the heat down to medium low for the vegetables to cook. Depending on the sizes of your vegetables, each one will cook on its own time (in general, carrots cook faster than potatoes, potatoes faster than beets) so you will want to be checking the veggies to take out the ones that are ready first.  You want the veggies to be soft enough so that a cutting knife goes through them easily, but not overcooked to the point that they crumble. Personally, I like the veggies a little undercooked, because raw will always be the healthier, more nutrient-dense choice. The carrots will probably be ready in the first 10 minutes, the potatoes five minutes after the carrots and the beets generally about 25 minutes in total, on average.  Again, it all depends on size, so check often.  As you take them out, set them aside on a plate for all to cool off. Once they are all cooled enough to handle, peel the potatoes and beets and dice them into medium squares and put them in the mixing bowl.  Leave the skin on the carrots and dice them small, then add to mixing bowl.

To season the Russian Salad, add the sea salt, black pepper, Vegenaise, and lime, and mix very thoroughly. Taste it and play with the flavor that your palate likes best. Some people like a little more lime, or a little more sea salt (we are all entirely different universes with totally different palates.) When the Russian Salad is ready, cover the bowl and put it in the refrigerator for about an hour, to let the flavors set…and VOILA!! Experience the delight and enjoy the fruits – or veggies – of your not-so-hard labor!

Happy Healthy Holidays from HLife!