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Category Archives: salads

ten minute tabouli with tahini dressing

Tabouli is always popular around here. I think what people love about it is the chewy texture of the bulgar wheat.

Tabouli

2 cups coarse bulgar wheat

4 cups boiling water

handful sundried tomatoes, chopped

1/2 cup whole black olives

1/4 cup capers

1/2 a cucumber, diced

1/4 small bunch parsley, very finely diced (you can even use a food processor)

 

Boil the water, then add the wheat and let it stand until its soaked up all the water and you can easily squish a grain between your fingers. Chop up everything else and add to wheat. Tada! That’s it.

Two minute tahini dressing

whenever I need a salad dressing in a hurry I make this. So. Simple. And somehow elegant!

1/4 cup tahini

1/2 cup oil

1/4 cup water

1/4 cup lemon juice

1/4 tspn hing

1/4 tspn salt

whatever herbs and spices you desire! Today I used dill tips, yesterday paprika and oregano. (I make A LOT of this stuff!)

Method:

With a whisk, mix the tahini and lemon juice. Then whisk in oil and then slowly, water. It should go white and creamy. And spices and you’re done!

Have a wonderful Wednesday evening 🙂

Puy lentil salad take two.. with silky tofu mayo

So, the other day my puy lentil salad was too unfortunate looking to photograph. Today that is not so much the case! This is a variation on the other day’s recipe, and I personally think I like it more. Why? I think its the capers. I. love. capers. I always forget about them for weeks at a time, and then all of a sudden its caper everything! Watch this space… 😛

Lentily goodness- puy lentil salad for lunch

I also put stevia in the dressing, and the contrast between the dressing and the vineary capers was excellent.

Ingredients:

2 cups puy lentils, boiled until soft, not mush, then run under cold water

1/4 cup capers

1/4 cup black olives, sliced

1/4 cup sundried tomatoes, chopped

1/8 pumpkin, roasted in oil, hing, salt and smoked paprika

2 bunches coriander, stems and all (not roots), finely chopped

1/4 cup tahini

juice of 1 lemon

1 tspn paprika

1/4 tspn hing

1/2 tspn salt

Silken tofu mayo:

I make so many variations of this dressing. It’s based originally on the one from veganomicon. Its so so so versatile, and because the tofu is so bland, you can go wild and add all sorts of flavours.

350 grams silken tofu

Juice of 2 lemons

8 drops liquid stevia

small pinch cayenne pepper

small pinch black pepper

1/4 tspn salt

1/4 tspn hing

2 Tbspns oil

1/2 tspn mustard powder

Blend it all up and you’re done!

Have a beautiful start to your week! X

Lovely puy lentil salad with pesto dressing

This salad tastes wonderful. Divine. Everyone loves it.  It is also rather ugly.  I’m sure you could perk it up with a nice dressing swirl and a good garnish, however, I didn’t do this and consequently I don’t really want to upload a photo of it!

Salad:

2 cups puy lentils/ french green lentils, cooked until just soft (not mush!)

1 handful sundried tomato pieces

1/8 pumpkin, cubed and roasted in smoked paprika, oil, hing and salt

a couple of big handfuls of baby spinach

sliced black olives- 1/4 cup

green olives 1/4 cup

1/4 tspn hing

1/2 tspn salt or to taste

Pesto dressing.

The key here is smoked paprika! Nom.

1 cup toasted sunflower seeds

2 bunches coriander, leaves and all

1 bunch parsley, stems and all

1/3 cup oil

1/3 cup nutritional yeast

1 cup water

1/3 cup red capsicum, chopped

juice of 1 big lemon

1 Tspn smoked paprika

1/4 cup tahini

salt (1 tspn)

hing (1/2 tspn)

Blend it all up in a food processor til nice and smooth ;)

And then…

I don’t think I have to blog how to make a salad somehow… Anyway, if anyone makes this and it looks vaguely attractive, send me a photo! 😀

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