Comments on: Vegan Potato Salad and food colouring

By: adele pace

adele pace — Mon, 12 Oct 2009 08:18:27 +0000

I am not really into adding colour to food although I confess eating white butter seems a little unappetizing. It would feel like I am eating lard. Having said that, I think it is because we have been educated to think this way. The Japanese think food colouring is disgusting.

But if you want nice bright potent colours that are odorless and tasteless, particularly for salads you can use antioxidants/phytonutrients as substitutes for food colourings. They are made from fruit/vegetables, extracted powders, yellow from marigold for brighter yellow butter, beta-carotene for orange, lycopene for red.

By: Judith in Umbria

Judith in Umbria — Thu, 26 Jul 2007 07:56:46 +0000

Panzanella. Almost anybody’s panzanella, but naturally I like mine best.

By: Raspberry Debacle » Blog Archive » Duck and Cherry Salad

Raspberry Debacle » Blog Archive » Duck and Cherry Salad — Fri, 06 Jul 2007 12:19:41 +0000

[...] course, so having all the ingredients delivered in one easy bundle would be ideal. (Yes, I know I said salads were universally pointless. It turns out I just wasn’t including enough summer [...]

By: lauowolf

lauowolf — Sun, 29 Apr 2007 16:37:19 +0000

The margarine coloring stuff hasn’t been true for decades.
Now it comes all implausibly yellow in both sticks and tubs.
(But yes, in my childhood people had to stir in coloring.)

By: Holly

Holly — Fri, 13 Apr 2007 11:26:08 +0000

I’ve never tried beet cake, though I do keep intending to. I find the whole “this food may irrevocably stain your clothes and kitchen” thing a bit unnerving, though, and however you cook beets I’m not sure they’d be nice enough to justify the peril.

By: Ash

Ash — Sun, 08 Apr 2007 15:19:27 +0000

I’m only recently a salad convert. I often get radishes in my veg bag and they’re the one thing I can’t get my family to eat. Maybe this will work.

Beets? Ick. Still can’t get myself to even try them, though I will eat them in cake!

By: Holly

Holly — Mon, 02 Apr 2007 09:00:27 +0000

Josh: well, of course it looks lovely; it’s salad, that’s what they’re for.

As for these claims of there being more than one salad that tastes nice in the world, well… I’ll try them, of course, because I do keep trying salads against all possible demands of logic, but I’ve tried so many before, with such highly-recommended recipes. Having beets or mauve potatoes is probably an advantage, since it’s already colourful and thus won’t infuriate me by having to be gussied up with something tasteless and bright, I suppose.

(At this point I will sneer at any suggestions that it’s not so much that all salads are pointless as I find all salads pointless or even just I don’t like the idea or most of my experiences of dressing.)

By: Sumana

Sumana — Mon, 02 Apr 2007 03:19:50 +0000

I don’t remember where you’ve lived, but in the SF Bay Area it’s impossible to get away from delicious salads. My husband’s beet salad recipe:

http://www.insidebayarea.com/columnists/mcmasala/ci_5412369

Then again, for all I know you mean something completely different than I do by “salad.”

By: Raven

Raven — Fri, 30 Mar 2007 15:20:37 +0000

I thought from the title that you had debased my recipe with colouring, and was intrigued to see what it looked like. From the picture I thought you might have added some red - probably slightly more cayenne than I put in.

Ruth mentions that we have blue-mauve potatoes soon to be planted, and there are black radishes, so the salad could be made funny-coloured. Though the radishes are only black on the outside, and normal radishes are quite colourful anyway, so it’s just the blue-mauve that would add to it.

Also Ruth has made another salad that is nice, and I will invent another one out of ideas soon, which will probably be based on the potato one, only with no potato.

By: Josh

Josh — Fri, 30 Mar 2007 14:52:06 +0000

Mm, that looks lovely.