I have so much fresh dill, it grew to the top of my fence! I had no clue it would get so big, when I planted it in my herb garden. To use all this dill, I’ve been making dill pickle potato salad this summer. This recipe makes a delicious side for summer grilling, plus I love pickles!
I use cornichons, which are tiny tart pickles that taste amazing on cheese boards and martinis so I always have them in my fridge or pantry. I also use golden potatoes, because they have a beautiful color and the texture is so creamy and dijon mustard and avocado mayo only help make this super creamy without any dairy. To make this dish vegan, use a vegan mayo instead.
Jasmine rice is so easy to make in the instant pot. This recipe is gluten and dairy free and a great addition to my curry and stir fry recipes. Don’t alter the measurements for less rice, or you might end up with a burned instant pot. I’m always happy to have leftovers for meal planning anyway. Many recipes recommend rinsing rice at least once, but I’m lazy and impatient so I don’t. You can if you want, but if you skip it, don’t stress the extra step.
If you are having problems with digestion, white rice is bland and easy to digest, gluten free, low in fiber, and rice is the only grain that doesn’t cause gas. I’ve been dealing with acid reflux issues and heartburn lately so anything bland and easy to cook is very welcome.
These vegan mashed potatoes taste so delicious and take barely any time or effort with the help of my instant pot and kitchen aid. You could always boil the potatoes instead of pressure cooking them, which I do when my instant pot is dirty or being used. There are also lot of different ways to mash potatoes, but throwing them in my kitchen aid is easiest for me. You could also use a potato masher, potato ricer, immersion blender, or hand mixer.
For vegan butter I like Earth Balance for taste, plus it comes in sticks for baking. If you can tolerate real grass fed butter, use it instead, since it’s less processed and has Vitamin K. I have started reintroducing parmesan cheese into my diet, and been doing fine with it, however butter and cream is too rich for my stomach to handle. Earth balance is made with non-gmo, soy-free, non-hydrogenated, expeller pressed oils and there is no gluten or msg either, so I feel confident it is a healthy alternative for people with food intolerance.
Roasted vegetables with dill might be my new favorite side. The veggies are potatoes, carrots, and cabbage which all last a long time in the pantry or fridge and all of them taste amazing with fresh dill. Roasted together makes them even more delicious. My husband and I ate this with quinoa and an egg on top, but it would also go great with a protein for a paleo friendly dinner.
This dish is super easy to make. I tossed all the vegetables with fresh dill, olive oil and sea salt and roasted it until I liked the color of the cabbage and the carrots were cooked through. I chopped the potatoes and carrots decently small so they cooked quicker. Overall, I’m really happy with the results and will definitely be making this again.
I hope everyone is staying healthy and safe during this difficult time. Now that California is in lockdown, I’m going to try to post more pantry oriented recipes while I’m home. This is one of my favorite and easiest recipes for meal planning.
Quinoa is gluten free and considered a whole grain, even if it’s technically a seed that’s prepared as a grain. I love how it soaks up the sauce, so we make it often with stir-fry and vegetable curry. I’ve also used it to make tabbouleh, but it can easily be added to any bowl, soup, or salad. Taco bowls with quinoa are also a big favorite at our home.
I’m lazy so I don’t rinse it beforehand, besides most of the commercially sold quinoa today has been processed to remove the bitter coating. I also usually cook it in chicken broth or stock in the instant pot to give it a ton of flavor. Feel free to use vegetable stock or water if you are on budget or to make it vegan.
This roasted delicata squash was surprisingly easy to make and chop. For safety reasons, I oftentimes steam my squashes first before I chop them, but that wasn’t necessary for delicata squash. In fact, it was surprisingly easy to roast it with a little olive oil and sea salt and the result was a delicious easy side that I plan on making again. I love how the skin is edible so you don’t have to peel it either.
I would throw these in a fall roasted vegetable salad, it would also be very easy to make a sauce and dip them like fries. I’ve seen a lot of recipes that add brown sugar, maple syrup and cinnamon like sweet potatoes, so it would be really easy to get creative and make it your own.
