Friday, February 15, 2008

Yummy Yam Salad

Yams are really good for you. It is good to find another delicious way to eat them. This recipe is adapted from one in the RawSome Recipes cookbook by Robyn Boyd. She had a really good idea, but used Vegenaise in her recipe. We don't use Vegenaise anymore, as it is high in processed fat, and other not so good for you things. My friend who is very sensitive to MSG says there is some in it, which is another reason to stay away from it. So I will type out the recipe with my modifications, and give it a new name so it won't be confused with the original recipe.

Yummy Yam Salad

3 large dark orange yams, baked at 400F degrees until soft, about 1 hour
1 bunch green onions, diced
1/2 cup parsley, minced (optional)
1/2 package frozen peas
3 sticks celery, chopped fine
salt to taste

Cashew Dressing:
1 cup raw cashews
3/4 cup water
1/2 tsp. onion powder
1/4 tsp. garlic powder
1/2 tsp. salt

1. Cool yams. Peel off the skins. Cut into chunks and place in a large bowl.
2. Place Dressing ingredients in a blender and blend until very smooth and creamy.
3. Place remaining ingredients in the bowl with the yam chunks. Add the cashew dressing and mix together. Chill if desired.

Serves 6

0 bouquets of wildflowers (Comment here):