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I am UmberDove.

And by that, I mean an artist.  One who hears stories in the wind, who paints because it is what her soul tells her to do, who smiths because the muse moves through her fingertips, who loves nothing more than the promise of an unexplored trail, the sound of the ocean in her ears, and scent of a serious cup of coffee.


What's for Lunch


And dinner, and quite possibly breakfast tomorrow...
 I've been enjoying a number of ongoing conversations with friends who are all on similar dining trajectories these days; dairy-free, low sugar, low-to-no gluten, mostly vegan (and for me, no soy whatsoever) meals that taste FABULOUS.  Because really, what's the point in eating anything that tastes like cardboard?  I refuse because my taste-buds like to be titillated, and yes that is exactly what I just said.  
Today I give you my latest foodie obsession, the FRESH Potato Salad!  This is the second batch I've made in a week, as the first batch I served to a group of friends (meat-eaters all) and every last bite was slurped up and seconds had.
~ Fresh Potato Salad ~
(like most of my recipes, feel quite free to tweak quantities and ingredients to what you have on hand!)

You will need:
2 pounds Red Potatoes, cubed into bite-size chunks
2 Bell Peppers (your choice of color), cubed
1 Large Cucumber, cubed
1 1/2 Cups Cherry Tomatoes, halved
A small handful of fresh Parsley (1/3 Cup minced)
An even smaller handful of fresh Thyme (2-3 Tbsp minced)
5-6 Green Onions, chopped
1 Can Black Olives, drained and rinsed
1 Can Beans (I prefer black, but kidney or even garbanzo would work just dandy), drained and rinsed
1/4 Cup Rice Vinegar
3 Tbsp Mild Flavored Oil (I've used both grapeseed oil and canola, and if you really wanted to, I'm sure olive oil would be fine too)
1 Tbsp Salt
A load of fresh cracked Black Pepper (this is an approximate amount ;)

And here's how:
Place cubed potatoes in a large pot of water (enough to cover the potatoes by 2 inches), bring to a boil, then simmer for 8-10 minutes (just until you can pierce them easily with a fork).  Drain off water, toss the potatoes in the biggest bowl you own, and pop in the refrigerator to cool for about 15 minutes.
While potatoes cool, chop the rest of your ingredients (peppers, cucumber, tomatoes, onions, etc.).  In a small bowl, mix your dressing: oil, rice vinegar, salt, pepper, fresh herbs.  Pour this over the potatoes, mix well, and allow to sit for another 5 minutes while the starches soak up all that deliciousness.
Add all veggies, olives and beans to potatoes, give everything a good stir, and eat up!  I prefer mine over a bed of lettuces, but of course that's optional.  Either way, load up a good size plate because that's how much you'll want as soon as you taste it!  Extra special bonus: this keeps really well in the fridge for a couple days too.
Nom it up!