Who doesn’t love a good potato salad recipe? In fact, pretty much everybody swears they have *the* best potato salad recipe. Truth be told, there are so many different wants to jazz up your spuds to make it into one yummy potato salad that you can understand why so many people would think that to be the case of their particular potato salad recipe.
Even though most recipes for potato salad are naturally vegetarian recipes, the one thing I tend not to like about them is that they also tend to be packed with fat. Plus, if you are a vegan you are going to have trouble finding a vegan friendly potato salad because of all the mayo and also because a lot of creamy potato salad recipes also have egg thrown in.
While, I am not a vegan myself, I do have to watch those fat grams if I am ever going to reach my goal weight. So, when I saw this dairy free Low Fat Warm Potato Salad recipe posted on Recipezaar by Annacia I knew I needed to give it a try.
Low Fat Potato Salad Recipe
I am really glad that I did too because this potato salad recipe is packed with flavour! There is a bit of olive oil in it but not enough for it to be much of a calorie counting concern. Then the combination of Dijon mustard, rice vinegar and red wine vinegar gives the potato salad recipe a wonderfully tangy taste. It truly makes a great alternative to the normal creamy potato salad recipe and you can enjoy it even if you require vegan recipes.
Part of what I enjoy so much about exploring vegetarian cooking is that it forces me to learn whole new cooking techniques. Often, the new techniques aren’t even especially complicated. It is just that I would never have thought of preparing a recipe in that way prior to taking up vegetarian cooking. Learning to make my own natural nut butters is an example of one of those new (to me) vegetarian cooking techniques.
I was taking part in the Recipezaar world tour cooking challenge (if you love to cook you need to visit Recipezaar!) and one of my teammates, WiGal
posted a recipe for homemade macadamia nut butter. I have always loved the creamy indulgent taste of macadamia nuts but I had never before thought of making them into a nut butter. I had considered trying to make other nut butters in the past but always thought it would just been too complicated for me to attempt.
So, when I saw her recipe for the homemade macacamia nut butter and just how simple it sounded I knew that I had to give it a shot. Just how easy is it? Well, you put a bunch of macadamia nuts into a food processor and keep it running until the nuts start to form a paste. Really, that is all it took!
How much more natural can something get then just using the one ingredient. My macadamia nuts were natural and hadn’t been toasted, roasted or anything making them taste just of themselves. Which really is a lovely pure taste. I made mine into a lovely vegetarian breakfast by spreading the homemade nut butter over a toasted cinnamon bagel and drizzling it with honey.
homemade macadamia nut butter
On its own, the homemade macadamia nut butter is fine for vegans too. Just skip the honey and find something vegan friendly to serve it on. I love all the possibilities this technique for making homemade nut butter opens up. I would think the possibilities only end when you run out of a different type of nut to try. However, I am thinking my next attempt at making my own nut butter will be with raw cashews. I think that would work just as well.
Go on and try your hand at making your own vegetarian nut butter by checking out the macadamia nut butter recipe on Recipezaar and when you do be sure to rate the recipe and let WiGal know what you think!
