avoid chronic diseases, combating chronic diseases, Cook, Cooking, forks over knives; plant-based food, healthy, healthy food, healthy foods, healthy good, Healthy lunch, low fat, Plant based food, plant based lifestyle, Plant-based, plant-based food, Recipe, salad, vegan, wholefood plant based, wholefood plant based food, wholefood plant based lifestyle
Some flavours are just a match made in heaven and in my humble opinion, cheese and onion is one such combination. I recall cheese and onion sandwiches on white bread served at darts matches at the pub or club when i was a kid. Tucking into Walkers Cheese and Onion crisps by the bagful. Great flavours but not exactly healthy.
Thought i would make a potato salad as part of our lunch as i had some left-over cooked new potatoes. I could not get that tantalizing idea of cheese and onion out of my mind. So i came up with this, my homage to the classic combination that is cheese and onion:
Cooked and cooled potatoes (ideally new ones with their skins on)
1 med onion finely chopped
1/2 cup of nutritional yeast
1/2 cup fake Parmesan (see recipe)
1 Tbl Sp of plan-based Mayonnaise (see recipe)
Salt and Pepper to taste
Chop potatoes up into small dice/cubes
mix in a bowl with the finely chopped onion
Add the nutritional yeast
Add mayonnaise and mix together
Sprinkle over the Parmesan and mix again
Season with salt and pepper.
It does taste good if you chill it for a while, but it also tastes good if you eat it there and then as we did!