This lighter take on potato salad ditches the mayo and gets plenty of flavor from garlic and dill whole grain mustard. Roasting not only adds satisfying texture, it keeps nutrients normally lost by peeling and boiling the potatoes. Add some garden fresh green beans gently blanched and its practically a salad...ok maybe not that healthy, but a far cry from the picnic faire of your youth.
A comfort food classic is reimagined into an umami drenched vegan pot pie worthy of your childhood memories. Its rich, complex flavors and velvety broth compliment earthy beans and winter root vegetables, elevating this plant-based recipe to restaurant-worthy status.