We got cut the potatoes to size this morning and quickly got them on the boil. We were chopping up lots of vegetables again - what has been left in the fridge since Monday - a broccoli head, 2 punnets of cherry tomatoes, carrots, cucumber and some coriander leaves from the garden.
After the potatoes had boiled enough we drained them and left them to cool. After they had cooled down, we added the vegetables and Plamil mayonnaise - egg and dairy free AND tastes amazing - and added salt to taste! We stirred it all up and put it in the fridge for a while.
Meanwhile, we whipped up the coconut cream to a thick consistency and within 5 minutes it was all runny and thin again. Well... what to do with that?! I think it was because it was too hot in the kitchen. We decided to make banana muffins using the coconut milk as we also had a surplus of them in the freezer.
Potato Salad
1 head of broccoli - cut into small florets
2 punnets of cherry tomatoes - quartered
half a cucumber - diced
3 carrots - grated
a small handful of coriander leaves - finely shredded
5 baking potatoes - cut into bite-size pieces
2 tbsp Plamil's egg free mayo
Salt to taste
Makes a lot!
Coconut Banana Muffins
4 ripe bananas - mashed
2 cups flour
1/2 cup sugar
1/2 tsp baking powder
1/2 tsp baking soda
1 tbsp vanilla
1/2 cup coconut milk
1 tbsp vinegar
1/2 cup dairy free margarine - I used Vitalite
Coconut milk and vinegar in a cup to curdle. Mix everything else together. After the coconut milk and vinegar have been standing for about 10 minutes, add it to the mixture and stir in. Put a heaped tablespoon of mixture into each muffin holder and cook in a preheated oven at 180 degrees Celsius for 15 minutes. Done and delicious!
We made two batches and cut them in half as there were so many people today, so that everyone could have a bit.
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