One of the first recipes I made from Chloe's Kitchen was her Easy Peasy Pasta Salad. I could tell from the ingredients the sauce was going to be fab and I was right. Don't just make this for pasta. Double the recipe and put it on anything that doesn't move. Heck put it in a vat and swim in it...wait no that would be wasteful, just make a lot and eat it with a spoon. It is that good.
here for the recipe or go out and buy her cookbook). I used a sweet potato instead of a white potato and I think that is the best choice for flavor as well as nutrition. I threw in more garlic, used horse radish mustard instead of regular Dijon, cut the olive oil down to 1/3 cup (I used the some water from steaming veggies to make up the liquid content), and reduced the salt a bit. I then served it over brown rice, peas, and seitan (Vegan Diner's Chicken Style Seitan Loaf). Orange slices and dried peaches* on the side. When I took Rob's lunch up to him in his office, he was a little skeptical. He was expecting a nooch based sauce. The zing of this sauce perked him right up and had him coming downstairs for seconds.
*A friend in our food buying club ordered dried peaches last month and I thought I'd give them a try. They are so good! They look like mushrooms or something in this picture, but they taste much better than they look. All the peachy goodness without the sticky hands and chin. These little wonders are packed with vitamin A, iron, potassium and some vitamin C and protein.