French Salad

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Ingredients: 2 cups green peas, 2 cups carrots, 2 cups potatoes, 2 cups chopped pickled cucumbers, 2 cups egg free mayonaise (store bought or homemade)

Preparation: Cook the vegetables in lightly salted water (advice: use the water that was used for cooking the seitan and brussels sprouts with carrots, because it will make a great vegetable broth that can be put in a freezer and used later on). When the vegetables are rinsed and cooled off, add the pickled cucumbers and mayo, stir thoroughly and, if needed, season to taste by adding salt or pickled water.

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