Recipes
Christmas Chick’n Filets and Potato Salad

When Elisabeth Redman feels homesick for her native Czech Republic, she likes to re-create this traditional Christmas meal from her homeland. "With the sweet pickles and root vegetables, the potato salad is different from American potato salad, which is usually a spring or summer side dish. I’ve made my version vegan, too." Her Czech version won her Honorable Mention in the 2010 Vegetarian Times Recipe Contest.

Ingredients
1  celery root, peeled and cut into 1/4-inch cubes (2 cups)
2  large carrots, peeled and cut into 1/4-inch cubes (1 cup)
2  parsnips, peeled and cut into 1/4-inch cubes (1 cup)
1 cup frozen peas
6  large white potatoes, peeled and cut into 1/2-inch cubes (4 cups)
1  large onion, finely chopped (2 cups)
1 cup vegan mayonnaise
1/2 cup finely chopped sweet pickles
2 tablespoons yellow mustard
2 tablespoons white vinegar
1 teaspoon sugar
 {salt} to taste
 {pepper} to taste
2 packages (7 ounces each) vegan chick’n filets, cooked
1  lemon, cut into 8 wedges
Directions
Cook celery root, carrots, and parsnips in large pot of boiling water for ten minutes. Add peas, and cook five minutes more. Drain, and cool completely.

Meanwhile, place potatoes in large pot of cold salted water, and bring to a boil. Reduce heat to medium-low, and simmer 15 to 20 minutes, or until tender. Drain, and cool completely.

Stir together onion, vegan mayonnaise, pickles, mustard, vinegar, and sugar in large bowl. Add cooled vegetables, and stir until combined. Season with salt and pepper, if desired.

Serve warm with cooked vegan chick'n filets and lemon wedges.

Ease of Preparation: Moderate

Preparation Time: 15 min

Cook Time: 20 min

Servings: 8

Recipe By: Elisabeth Redman

From: Vegetarian Times 2010 Reader Recipe Contest

Nutrition Facts
As prepared, each serving contains 387 calories, 20g total fat, 0mg cholesterol, 612mg sodium, 39g total carbohydrate and 14g protein.

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