Kat here, filling in for Emma while she wastes her time away cooking for me. A couple weeks ago Emma and I had the most productive day of our sad and short lives. We were the only ones in the area during Spring break and sadly were forced to spend the time with each other -we were just that lonely. The Most Productive Day Of Our Lives started at the buttcrack of dawn (pre-6am) when we threw in an hour of pilates before sprinting off to Emma’s where we made 7 loaves of tasty bread (whole wheat, focaccia, and flax seed), a massive bowl of vegan tofu-potato salad, and sewed a dress out of old t-shirts, all in less than 24 hours. It was an amazing day and I’d like to propose it as a possible holiday -the type of holiday where you get school off -it was just that amazing. Anyhow, somewhere during the day Emma got the brilliant idea to record us making potato salad. I’d like to say it was a spectacular recording, but it really wasn’t, and it was 15 minutes long, so I’m not going to bother posting it, but I’ll have you know it was a damn fine video. Anyway, a couple days later we decide to make some more for the poor souls who actually did shit during Spring break. This time we decided to film our video on campus behind my dorm -fresh air, lots of trees, and some lady with a fucking loud leaf blower. This explains the two-part movie below, as well as Emma screaming her little vegan shaven-head off. This movie went much more smoothly though, and though we omitted the tofu (a terribly foolish mistake), it was still a fantastic vegan potato salad. Below is the recipe (with tofu), and, for your entertainment, Cooking with Kat and Emma -our very first (second) cooking video.
Cooking with Kat and Emma
RECIPE
14-17 Red Potatoes, diced, either peeled or unpeeled
3 stalks of celery
1/2 of a yellow ( or white..or red) onion, diced
1 block of extra firm tofu, pressed and drained
1 jar of pickles, diced
1 bottle mustard
A lot of veganaise
Salt and pepper to taste
Start boiling a stockpot with water. Once the water reaches a boil, go ahead and throw in your potatoes. While these are cooking (until soft enough to poke a fork through), cut your tofu into blocks and pan fry until slightly crispy. Feel free to add any spices to it. We added cumin, tumeric and curry. Yum! Prep all of your veggies. When you potatoes are done, mush them a little with either a fork, hands, whatever. Toss them in your bowl, add your veggies and ‘fu. Take as much liberty as you wish with the veganaise and mustard. We used 1/2 a jar of veganaise, it was juicy. Mustard, salt, and pepper to taste. Enjoy where no one will see you quivering in delight as you eat it. A closet would work well.
