Recipies

Potato salad with broccoli and hemp fiber

Ingredients:

0.5 cups of hemp fiber, 4 potatoes (cut into cubes), 3 cups of broccoli, 1 red pepper (finely chopped), 1 cup of cashew nuts, 5 celery stems (cut in half and cut into slices), 0.5 glass of raisins, 0.25 cup of finely chopped cilantro, 0.5 cup of vegan mayonnaise, 1 tbsp. of curry, 2 tsp. of cumin, 0.25 tsp. of cayenne pepper (add if desired), 0.5 tsp. of salt, 1 tbsp. of olive oil, 1 tbsp. of water.

Cooking method.

To begin with, you need to cook potatoes cut into cubes. Pour water, bring to a boil over high heat, then reduce heat and cook until the potatoes become soft (about 5-10 minutes). It is important not to over boil the potatoes, otherwise it will lose its shape in the salad when you mix it with other ingredients. Once the potatoes are ready, take the pieces out of the water and set aside. Then you need to steam the broccoli a little, it should be soft, but remain a little crispy.

Next, in a large salad bowl mix all the ingredients: we put potatoes, broccoli, red pepper, celery, raisins, cashews and cilantro. In another small bowl, mix vegan mayonnaise (can be replaced with homemade mayonnaise), hemp, curry, cumin, cayenne pepper (optional), salt, olive oil and water. Stir thoroughly. Add the resulting sauce to the salad.

Serve the salad warm, at room temperature or chilled.