From: Linda McCartney’s “Home Cooking”, p. 120.
Traditional hash made with TVP chunks and potatoes. Serves 2-3.
Again a very basic recipe that is open for some variations in ingredients and spices- feel free to experiment. Serve with steamed veg.
From: Linda McCartney’s Home Cooking, p.76.
A plain and fuss-free potato salad with majonnaise, celery and pickle. When served chilled this potato salad is a nice addition to any picknick or barbecue in the summer.
Vegan: Use vegan majonnaise and plant-based yoghurt.
From: Linda McCartney’s Home Cooking, p. 75
As a tradition, my family always eats potato salad and sausages on Christmas Eve. It is a meal that can be prepared in advance and is ready whenever a meal is needed in between all the preparations for Christmas. There really was no other option than to try Linda’s “German” Potato Salad this year đ I do not know what makes this salad typical German, but I must admit that it is very similar to the potato salad my Mum taught me to make. As I usually prefer lighter dishes with less sour cream, I substituted the sour cream with yoghurt. For a fresher taste, I recommend adding some diced gherkins and two chopped shallots.
Vegan: Substitute the sour cream for plant-based yoghurt and make sure your mayonnaise is vegan, too.
From Linda McCartneyÂŽs Home Cooking, p. 117
Linda recommends serving this piping hot- which tastes great. I tried taking leftovers to work with me and it was also good as a cold lunch. The Potato Torte was not quite set when it came out of the oven but was perfect when cooled.
The recipe starts with pre-heating the oven, which is too early as you have to cook the potatoes for at least 20 minutes. Start pre-heating as soon as the potatoes are soft.
I needed to bake my potato shell for 20-25 minutes as it was still very soft after 15 minutes.
Gluten-free: Use gluten-free flour (e.g. from Doves Farm)
Vegan: Substitute the mozzarella and parmesan for vegan cheese.