Cook! Yesterday was a day I finally had to just surrender too. I had big plans, but none of it happened. Kennedy needed mommy at school after she bonked her face on the slide (ever since the teeth incident, any facial “injury” is drama central). When I finally did have a moment to sew, my sewing machine decided to die. It’s amazing how a big deadline, the unknown of what I am doing and a bad day can bring on the tears.
I surrendered to the day and decided I should just cook something yummy for dinner. Cooking is very relaxing for me. So for dinner we had “Curried Sweet Potatoes with Chard and Chickpeas.” I found the recipe on Pinterest, shocking, which lead to a great blog, VegKitchen with Nava Atlas. Super simple to make and absolutely delicious! Even non-vegans would love this one.
After dinner I still had the need to cook and had a bunch of fresh beets in the fridge and remembered a wonderful salad one of my favorite people, Chuck, made many moons ago when we worked together.
Pink Potato Salad! How awesome is this, dark pink potato salad. It looks like it would be super sweet, but it is simple and savory. Kennedy tried it this morning because wells it’s dark pink, (those who know her, understand the world revolves around dark pink in her mind) she’s eating her third bowl full know, I believe she likes it.
Pink Potato Salad Recipe
- 4-6 medium potatoes- cooked and chopped
- 2-3 carrots- fine chopped or grated
- 1 small onion- small chopped
- 2 large beets- cooked, peeled and small chopped (you could use canned if you must)
- 1 cup or less of vegan mayo (I use Earth Balance, you can you normal mayo for you non-vegans)
- Salt and Pepper
Put everything in a bowl and mix together, I like it best chilled but it’s good just after mixing too. Try it and let me know what you think!