Coconut Samosa Potato Salad (from Salad Sam!)

As I type this up, I’m looking to my right at a box of Salad Samurai books, unopened, on the kitchen floor. My single copy is no longer just that! This is really happening folks.

Book release dates are fickle creatures: in this instance, Salad Sam was originally slated for sometime in early June. Then a bunch of printing issues happened, the on sale date shifted all the way to July 1st, and then hurray it’s back to mid-June. Maybe the 16th? Either way, the world will get some salad and not soon enough for the warming spring weather.

But until then, here’s a loooooong overdue recipe from the book I presented at a chill cooking event with Isa in Sydney, Australia back in March. This is for the 19 attendees who lingered through the heat of that early fall evening waiting for a taste crunchy, tangy potato salad inspired by everybody’s favorite savory Indian pastries. Tender potatoes and chickpeas are bathed in a bright curry vinaigrette, lots of fresh herbs, and instead of a crust (salad after all), I toss in a handful of toasted papadum, a common find in Indian markets and a crunchy fun in a salad.

Coconut Samosa Potato Salad (from Salad Sam!)
 
A hearty potato and pea salad dressed with warm curry dressing, garnished with cashews, and crushed toasted papadum (crunchy Indian lentil wafers) that’s reminiscent of samosas, the essential Indian deep fried stuffed pastry. Great any time of year but invigorating comfort food in cooler fall weather.
Serves: 2 huge servings, 4 little servings
Ingredients
Salad:
  • 2 pounds Russet potatoes
  • 1 cup fresh or frozen peas
  • 1 cup cooked chickpeas (half of a 14 ounce can)
  • 1 red onion, peeled and finely diced
  • 1 ½ cups lightly packed cilantro leaves, roughly chopped
  • ½ cup lightly packed mint, roughly chopped
  • ⅔ cup roasted, unsalted cashews, roughly chopped
Dressing
  • 3 tablespoons mild flavored vegetable oil such as grapeseed
  • 6 curry leaves, roughly chopped (leave out if you can’t find them)
  • 4 teaspoons mild or hot curry powder
  • ⅓ cup lime juice
  • ½ teaspoon cayenne pepper
  • ½ teaspoon salt
Garnish
  • 2 cups gently crushed toasted papadam chips
  • ½ cup toasted, unsweetened coconut shreds (see East West Corn Salad, page XX, for tips on toasting coconut)
  • 1 tablespoon garam masala
Instructions
  1. Either thoroughly scrub potatoes to remove any exterior dirt and carve out the eyes, or completely peel the potatoes. Dice into 1-inch cubes, transfer to a large pot and cover with 3 inches of water. Over high heat bring to boil, reduce heat to medium, and simmer for about 25 minutes or until potatoes are tender and easily pierced with a fork. About 2 minutes just before the potatoes seem done, stir in the peas and cook until bright green but firm. Drain and set aside the potatoes and peas to cool.
  2. Heat oil in a small saucepan over medium heat. Add the curry leaves and fry for about 1 minute until crisp and turn off the heat. Stir in the curry powder to gently cook the spices in the oil and set aside to cool for 1 minute. Whisk in the remaining dressing ingredients.
  3. Transfer potatoes and peas to a large serving bowl and add the chickpeas, onion, cilantro, mint, and cashews. Pour dressing over salad and mix well. Heap on the crushed papadum and coconut, and dust the top of the salad with garam masala. Serve away!

samosapotatosalad

Think! Eat! Act!

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A beautiful breakfast read: all new Think! Eat! Act! , Raffa Tolicetti’s lovely vegan Italian cuisine created on a @seashepherd ship. @kickstarter #samsmith #thinkeatact

Cleveland! I’m in your veg fest next Saturday!

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Cleveland! I’m in your veg fest next Saturday June 7th, demonstrating a recipe from shiny and new #SaladSamurai at 11:15am. We *might* have copies of Salad Sam for sale, but regardless please come and show me love!

Also, I’ll be in your town Fri thru Sun night and hungry for punk shows or any fun happenings.

Salad Samurai – 100 Cutting-Edge, Ultra-Hearty, Easy-to-Make Salads You Don’t Have to Be Vegan to Love

Salad SamuraiSalad Samurai
100 Cutting-Edge, Ultra-Hearty, Easy-to-Make Salads You Don’t Have to Be Vegan to Love
B&N / Amazon

Discover the Way of the Salad!

Award-winning chef and Veganomicon coauthor Terry Hope Romero knows her veggies. In Salad Samurai, she’s back to teach you the way of the veggie warrior, rescuing salads from their bland, boring reputation and “side” status with more than 100 vibrant, filling entrees. This is your guide to real salad bushido: a hearty base, a zesty dressing, and loads of seriously tasty toppings. Based on whole food ingredients and seasonal produce, these versatile meatless, dairy-free dishes are organized by season for a full year of memorable meals (yes, salad can rock even the coldest days of winter).

Dig in to:
Spring Herb Salad with Maple Orange Tempeh
Deviled Kale Caesar Salad
Seared Garlic Chickpeas, Spinach, and Farro
Seitan Steak Salad with Green Peppercorn Dressing
Herbed Pea Ricotta, Tomatoes, and Basil
Mushroom, Barley, and Brussels Harvest Bowl
Tempeh Rubenesque Salad
Pomegranate Quinoa Holiday Tabouli
Seitan Bacon Wedge Salad
and many more!

With designations for gluten-free and raw-ready options and recipes that are work-friendly, weeknight-ready, high-protein, and loaded with superfoods, Salad Samurai shows you the way of the salad: killer dishes that are satisfying, healthy, and scrumptious.

THE Australia Tour is NOW

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Hello! I’m in Australia on a fabulous vegan food tour with Isa Chandra Moskowitz and The Vegan Black Metal Chef starting on March 26th in Melbourne, then zooming on to Sydney, and wrapping it all up in Brisbane.

We’ll be in a bunch of places, and here’s where to find us in your nearby Oz city:

We’re kicking it off in Melbourne, Wednesday 26th March, The Corner Hotel, Melbourne 18+. Get tickets in your hot little hands and get ready for a night of vegan cooking thrills!

THEN Friday 28th March in Sydney, a very special house show with limited seating. Isa and I team up to prepare vegan treats and eats inspired by some of our latest cookbooks. This is your chance to ask us anything/put us on the spot about vegan cookin’, or tell us how pretty our hair is, or just hang out! Details TBA here and everywhere.

Saturday 29th March - The Factory Theatre Lic/AA for the Sydney Vegetarian Festival. This is huge folks, vendors and events and you gotta see this!

Sunday 30th March - Crowbar, Brisbane 18+ , at this totally sick looking metal lair Crowbar , get tickets right here. I’ll be the one wearing black.

Monday 31st March – Brisbane. We have another intimate cooking show with just us ladies, first come first serve. But, you don’t have to be a lady to attend for a night of casual vegan cooking and HOT GOSSIP! It’ll be the end of the tour so who can say! Again, the deet are TBA!