I’ve been working on a little project. I’m pretty excited about it, but it’s a lot of work. It’s forced me to do some cleaning out and organizing some very neglected files. During this process I ran across this recipe I just happened to have all the ingredients on hand. It also sounded tasty so I decided to give it a try.

Eating real food should be easy and delicious. What is real food you ask? Food that is grown, not birthed. Focus on whole, plant-based foods derived closest from their source. That means the ground, plants, and trees. If we focus primarily on these dishes that harness the power of plants, we receive the most nutritional value.

I’m trying to do this more so I’m right there with you in the struggle. Time and convenience wins out sometimes and that’s ok, do the best you can and then do better at the next meal. If you need help, consider some of the coaching or culinary services I offer. You can check them out here:

Happy eating vegan.


Pesto Cauliflower Potato Salad
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Pesto Cauliflower Potato Salad
Print Recipe
  1. Remove the thick inner stem from the cauliflower, slice into thick 1-inch slabs. Preheat a grill pan over high heat. Rub the cauliflower with olive oil and arrange the pieces in a single layer and flip every few seconds for 4-5 minutes until charred and tender. Transfer the cauliflower to a mixing bowl.
  2. Peel and dice the potato in half and transfer to a sauce-pan. Cover with boiling water and cook for 6-8 minutes. Stir in the peas and cook for a further two minutes. Add these vegetables to the cauliflower.
  3. In a food processor, pulse together the pesto ingredients plus two tablespoons of water until smooth. Spoon the mixture onto the vegetables, add the nuts, and mix thoroughly. Cover and chill for 10 minutes to blend the flavors.
  4. Garnish each serving with a few nuts and/or vegan parmesan if using.
Recipe Notes



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