Eating with Emily

vegetarian meals & the more than occasional treat


Potato Salad with Yogurt Vinaigrette



  • 2lbs potatoes, cut into bite-size pieces
  • 1/2 cup plain yogurt
  • 1/3 cup apple cider vinegar
  • 2 tablespoons dijon mustard
  • 2 tablespoons olive oil
  • 3/4 cup red onion, diced
  • salt and pepper, to taste


1. Bring 1″of water to boil in a medium-sized pot. Steam the potatoes until they are softened, about 15 minutes.

2. Mix the yogurt, vinegar, mustard, and olive oil together.

3. When the potatoes are ready, stir in the red onions, followed by the vinaigrette.

4. Refrigerate for a couple of hours before eating.


Curried Chickpea Salad Sandwich

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Inspired by the super easy and fast Greek Yogurt Chickpea Salad Sandwich I made recently, along with a recipe I saw on The Simple Veganista, I made this for lunch.


Makes 2 pita sandwiches

  • 1 14oz can chickpeas, drained and rinsed
  • 4 green onions, diced
  • 1/2 cup dried cranberries
  • 6 tablespoons plain greek yogurt (use hummus to make vegan)
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon cayenne
  • 2 teaspoons curry powder
  • black pepper, to taste
  • few leaves of lettuce, to serve
  • one piece of pita bread, cut in half

I think that the best thing about this recipe (aside from how fast you can throw it together) is how flexible it is: replace the cranberries with another dried fruit (raisins? apricots?); throw in some red onion or bell pepper; add shredded carrots, apple slices, nuts, feta cheese, etc.


  1. In a mixing bowl, combine all the ingredients (chickpeas, green onions, cranberries, greek yogurt, onion powder, cayenne, curry powder, pepper). Stir until well combined.
  2. If you’d prefer it as a salad (gluten free!), go ahead and eat it as is. I divided it in half, scooped the salad into two pita halves, and served with lettuce.
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Greek Yogurt Chickpea Salad Sandwich


This sandwich is light, but filling, and best of all only takes about five minutes to whip up! It can be eaten without the pita, as a salad, for a gluten free option.


Makes 2 pita sandwiches

  • 1 14oz can chickpeas, drained and rinsed
  • 1/2 cup red onion, chopped (about 1/4 of a large red onion)
  • 1 cup loosely chopped spinach (or another leafy green)
  • 3 tablespoons plain greek yogurt
  • 1 1/2 tablespoons lemon juice
  • 1/2 cucumber, sliced
  • black pepper, to taste
  • pita bread


  1. Toss the chickpeas, onion, spinach in a bowl. Add the greek yogurt and lemon juice, stirring until well combined. Season with black pepper.IMG_7520
  2. Scoop the salad into the pita, and add slices of cucumber.IMG_7717

Sweet Potato and Beet Salad



Serves 4-6

  • 1 head red lettuce
  • 2 medium sweet potatoes
  • 1 bunch of beets
  • 2 teaspoons olive oil
  • pepper & salt, to taste
  • 3/4 cup crumbled goat cheese (omit to make vegan)
  • 1/2 cup chopped walnuts
  • balsamic vinegar & olive oil (or salad dressing of your choice)


Preheat oven to 415°F

  1. Wash and peel the sweet potatoes. If you like the skin, feel free to leave it on. Chop the sweet potato into 1/2″ bite size pieces.
  2. Line a baking sheet with parchment paper. Toss the sweet potato in salt and pepper, to taste. Bake the sweet potatoes at 415 F for 15-20 minutes, until they are slightly soft.
  3. Wash the beets, then chop off the top and bottom. If some of the beets are really large, cut them in half so they cook more evenly. Place the beets on a tinfoil lined baking sheet.
  4. Brush the tops and bottoms of the beets with ~2 teaspoons olive oil. Place a sheet of tinfoil over the beets, pressing the corners in to seal them inside. Bake at 415°F for approximately an hour.
  5. When the beets are done, wait for them to cool and then peel the skins off. The skins should come off fairly easily, and you should be able to remove it with your fingers. Chop the beets into 1/2″ bite size pieces.
  6. Place the sweet potatoes and beets in a bowl. Add the goat cheese, then toss until well combined.
  7. Make a big salad bowl with the lettuce, sweet potatoes, and beets, or assemble individual bowls. Sprinkle walnuts on top. Serve with olive oil and vinegar, or a dressing of your choice.