Saffron Potato Chill
- 1/2 gram (about 1 1/2 tsp.) saffron threads
- 1/2 cup vermouth
- 5 cups peeled and quartered Yukon gold potatoes
- 4 qt. water
- 5 cups peeled and cubed yams
- 1/4 tsp. sea salt
- 1 12.3-oz. pkg. lite silken tofu
- 1/2 cup eggless mayonnaise
- 2 Tbs. fresh lime juice
- 1 pkg. onion soup mix
- 2 Tbs. nutritional yeast
- 1 medium-sized red onion, chopped
- 2 garlic cloves, minced
- 2 stalks celery, chopped
- 3 Tbs. drained capers
- 2 tsp. dried basil, separated
- Combine saffron and vermouth in a glass measuring cup, and microwave for 35 seconds.
- Alternatively, cook in a small saucepan over low heat for 2 minutes.
- Remove from heat, and set aside.
- Put potatoes in a saucepan with 2 quarts water.
- Put yams in second saucepan with remaining 2 quarts water.
- Sprinkle 1?8 teaspoon salt in each pan.
- Bring each to a boil over medium heat, and cook for about 20 minutes, or until cooked through.
- Drain potatoes and yams separately, and set aside.
- Combine tofu and mayonnaise in food processor, and blend.
- Add lime juice, soup mix and yeast, and process until smooth.
- Combine potatoes, yams, onion, garlic and celery in a large bowl.
- Add tofu mixture, capers and 1 teaspoon basil.
- Toss thoroughly to combine.
- Garnish with remaining basil.
- Chill at least 1 hour before serving.
gram, vermouth, gold potatoes, water, yams, salt, silken, eggless mayonnaise, lime juice, onion soup mix, nutritional yeast, red onion, garlic, stalks celery, capers, basil
Taken from www.vegetariantimes.com/recipe/saffron-potato-chill/ (may not work)