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Ricki Heller’s Vegan Roasted Potato Salad with Avocado Pesto

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It is DAY 17 of "Gluten Free Vegan Recipes with Breville" and we celebrate our Breville Sous Chef® Food Processor Giveaway with the incomparable Ricki Heller, the GENIUS behind the hilarious and highly informative anti-candida vegan blog, Diet, Dessert, and Dogs. Those of you who have been following me for a while will remember Ricki from the Gluten Free Baking with KitchenAid event earlier this year, where her Vegan Chocolate Buttercream Frosting was a SENSATION, and the most popular recipe of the month with over 10,000 hits.

If you are not acquainted with Ricki's PHENOMENAL blog and cookbooks, then you are missing out on one of the great treasures in life! I have made TONS of her inspired recipes and they have all been AMAZING. 

Diet, Dessert and Dogs incorporates Ricki's three passions: "Diet" chronicles her life-long struggle with weight issues, her journey with candida, and her love of whole foods and vegan cooking; "Dessert" celebrates her family history and penchant for decadent healthy sweet treats; and "Dogs" is a homage to her "Human Honey" and her two beloved dogs, who she calls "the girls." 

I stumbled upon this jewel of the vegan world when I was searching for anti-candida recipes during my stretch on The Body Ecology Diet. It was a glorious discovery that not only led to FABULOUS anti-candida recipes, and inspired vegan dishes, but a wonderful friendship. After becoming officially connected as co-contributors to The Balanced Platter, we finally met in person at the Nourished Food Blogger's Conference earlier this year, and after laughing our way through lunches and dinners, have been happily emailing and chatting on the phone ever since. I can't wait to give her a huge hug when we meet for dinner next week at Pure Food and Wine in NYC with the lovely Hannah Kaminsky, who shared her fabulous Vegan Peach Melba Ice Cream earlier this month. 

I cannot rave enough about Ricki and her talent as a recipe developer and writer. Her posts are SO well written, informative, and entertaining. I look forward to her feed every week, and find myself laughing and learning every time. Check out her "EL-LENd Me A Hand" post to see what I mean. Her quest to get on The Ellen Show and cook for Ellen Degeneres is HILARIOUS! 

Ellen would be in for a treat! As a cookbook author, natural nutritionist and teacher, Ricki knows more about cooking for candida than anybody I know. Her SUPERPOWER is developing innovative, candida-friendly, indulgent vegan recipes that are full of flavour! This Vegan Roasted Potato Salad is just one spectacular example of her recipe development genius. She threw this recipe together with leftovers! It is DEELICIOUS and not to be missed! 

I am not alone with my obsession. Diet, Dessert and Dogs has been widely celebrated in the culinary world, being nominated as one of SHAPE Magazine’s “Best Healthy Eating Blogs” for 2011; and Ricki’s writing and recipes being featured in Clean Eating Magazine, Canadian Living Magazine,, The Toronto Star, The Globe and Mail,, and many other publications.

Ricki has some wonderful cookbooks: SWEET FREEDOM (one of only three cookbooks recommended on Ellen DeGeneres’ website), three ebooks: GOOD MORNING, DESSERTS WITHOUT COMPROMISE, and ANTI-CANDIDA FEAST; and her new cookbook that will be released in the Fall of 2013. I CANNOT WAIT for this book! All of the recipes will be gluten-free and vegan, and will include some of Ricki's famous lower-glycemic desserts (eg, ACD maintenance kind of things!). Ricki has started a Pinterest Board where the recipe testers are posting photos of their tested recipes! 

Be sure to check out Ricki's Weekly Roundup Linky every Thursday-Monday, and submit YOUR recipe. 
Trust me, explore the world of Diet, Dessert, and Dogs, and fall in love with the beautiful Ricki Heller.

Ricki, thankyou for sharing another one of your incredible recipes as part of this event. 
I love you xxx

Check out Ricki's original recipe post
Learn more about Ricki Heller at Diet, Dessert and Dogs
Follow on Facebook, Twitter, and Pinterest

Ricki Heller’s Vegan Roasted Potato Salad with Avocado Pesto

  • For the salad:
  • 2 medium red-skinned potatoes, peeled and cut into cubes
  • 1 medium sweet potato, peeled and cut into cubes
  • 2 Tbsp (30 ml) organic cold pressed extra virgin extra virgin olive oil 
  • 1/2 tsp (2.5 ml) fine sea salt or more to your taste
  • 4 - 5 medium radishes, trimmed and sliced, then cut into half-moons
  • 3 green onions, white and light green parts only, sliced
  • 1/2 batch tempeh bacon, cooked well and then crumbled (optional)
  • For the dressing:
  • 2 cups (480 ml) fresh basil leaves, unpacked (about 25 g)
  • 2 cloves garlic, chopped
  • 1 Tbsp (15 ml) organic cold pressed extra virgin olive oil 
  • 1 Tbsp (15 ml) freshly squeezed lemon juice
  • 1/2 tsp (2.5 ml) dijon mustard
  • 3 drops plain liquid stevia
  • 1 medium just-ripe avocado, peeled and pitted
  • 1/2 small jalapeno pepper, minced
  • 1-2 Tbsp (15-30 ml) water, to your taste
  • fine sea salt, to taste
  1. Preheat oven to 400F (200C). 
  2. Line 2 cookie sheets with parchment, or spray with nonstick spray.
  3. In a medium bowl, toss the white potatoes with one Tbsp (15 ml) olive oil and sprinkle lightly with fine sea salt. 
  4. Spread out in a single layer on one of the cookie sheets.
  5. Next, toss the sweet potato with the other Tbsp (15 ml) olive oil and sprinkle lightly with fine sea salt; spread in a single layer on the other cookie sheet (you want to keep the two types of potato separate, as they will cook at different rates and will have to be removed from the oven at different times).
  6. Bake 20-30 minutes, until the potatoes are just soft and remove from the oven as ready; the sweet potato will likely be cooked first.  Set aside to cool for about 5 minutes.
  7. Meanwhile, place the radishes and green onions in a large salad bowl and set aside. 
  8. Once the potatoes are ready, add them to the bowl.
  9. Prepare the dressing:
  10. In the mini carriage of your Sous Chef® Food Processor, place the basil and garlic and process until the basil is finely chopped. 
  11. Add remaining dressing ingredients and continue to process until a thick, creamy texture is achieved (add water until desire thickness is reached; I like it similar to mayonnaise).  Add the dressing to the bowl and gently toss to coat the potatoes.  If desired, sprinkle with tempeh bacon and toss again. 
  12. Serve warm or at room temperature. 
  13. Makes 4 generous servings. 
  14. Will keep, covered, in the refrigerator up to 3 days.

Check out Ricki's original recipe post
Learn more about Ricki Heller at Diet, Dessert and Dogs
Follow on Facebook, Twitter, and Pinterest

Tip: a quick easy way to clean this “cling-on” pieces out of your garlic press

If you are using a garlic press to mince your garlic you will know how hard they can to clean sometimes. There are always a few little stubborn bits that refuse to let go of the garlic party. Next time you are replacing your toothbrush (I replace mine about once a month) recycle it and then wash it. Keep it under the sink to scrub out your garlic press under running water to help remove those little cling on pieces.

Wow, Tess, I can’t even find words for a “thank you” to this intro!! (Wait a sec—are these posts SUPPOSED to make us cry?! Maybe it’s just me. . . .). :D
What an amazing introduction, and you know I feel just the same way about you. I am SO glad we met and I’m counting the days till our get together! Thank you for including me in this fabulous event, for all your incredible support, and for being such a fabulous friend and role model.  Big hugs (soon to be in person)—
xo Ricki


Oh Ricki….
It is EASY to just speak the truth from my heart. I meant every word. You really ARE that incredible. I too, treasure our friendship. I CANNOT wait to see you next Friday in NYC! WOO HOO! Love you xxx

This is absolutely delicious! This will quickly become a staple in our household. Thanks for all the tips Tess


Oh Great! You made it already. This one is ALL Ricki! Isn’t it DELICIOUS?! LOVE this recipe :)

So glad you liked it!!  I’ve made it with all sweet potato (no white) as well, and it’s delish that way, too. :)

OH YUM! Trying when I get home from NYC. LOVE xx

I have been making my way through these recipes and have been so happy with all of them. This potato salad was wonderful too. I am going to try the all sweet potato version suggested. Thankyou.


Oh, wonderful! I LOVE that! I can’t wait to hear what you think of the other recipes.

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