Indian Salad (v)

I’m sure I have blogged this before, but blogger and google are coming up blanks for it, so in case I haven’t, here it is… This is the perfect accompaniment to a fiesty curry. It’s tasty, cooling and delicious. Thanks to my mum for the recipe! (the salad is in the top right of the very full plate!! The other recipes are aloo curry and chickpea, red lentil and vegetable vindaloo. And Geetas lime pickle and mango chutney cos a curry isn’t a curry without those!).

For 3-4 portions you need
1 red onion, finely sliced
1/2 cucumber, finely sliced
large handful fresh coriander, roughly chopped
2-3 tomatoes, chopped (no need to skin and deseed)
juice of half a lemon
2 tsp dried mint
pinch salt

Place everything in a bowl and mix. That’s it!

Three Good Things: Cucumber, Coriander and Yogurt Raita (v)

Another three good things recipe here, this time a simple raita to complement the bhajis. Take half a cucumber, diced, and add to 1 cup of plain yogurt along with a large handful of chopped fresh coriander. It’s the perfect thing to balance the spice of a hot curry or a nice cooling dip to contrast the crispy, crunchy bhajis. Nom.

Side Salad (v)

Yeah, I know, you hardly need a recipe for a side salad right? Well, I was asked to do some simple basic recipes as part of the Vegan MoFo, along with what I normally blog, so here you go 🙂 This is my fave side salad for all sorts of things, but most especially pasta.

For one person you need
Mixed salad leaves
Red pepper
Red onion
Salt and pepper
Balsamic syrup
Olive oil

Place the lettuce leaves in a bowl and then top with the cucumber, tomatoes, onion and pepper. Drizzle over balsamic syrup and 1-2 tsp oil before seasoning and consuming. Yum.

Thai Cucumber Salad (v)

Every good Thai dish deserves something refreshing, cleansing and tasty to compliment it. And this delicious cucumber salad does just what it should. There’s a sour hit from the vinegar but this is tempered with the syrup that sits alongside it. If you don’t like your chillies to kick a HUGE punch, then let the salad sit for a while to reduce the fearsome heat. My mouth went numb when I ate this, but that was the idea so it was all good. Sooooooo gooooooooood!

For 2-3 servings you need:
1 whole cucumber. cut into quarters, lengthwise, and deseeded, then cut into chunks
1 red onion, chopped
2 inch piece of ginger, julienned
2 large handfuls coriander, roughly chopped
3-4 bird’s eye chillies, sliced finely

3 tbsp white wine vinegar
3 tbsp caster sugar
4 tbsp water
pinch salt

Bring the dressing ingredients to the boil and simmer till the sugar has disolved. Leave to cool. Combine all the salad ingredients in a bowl and pour over the dressing. Allow to infuse. Eat. Wonder that you could create something so healthy and delicious and easy. Feel smug.

Simple Tomato Salad with Balsamic Vinegar (v)

I never used to like tomatoes, but apparently I do now. But only when perfectly ripe and preferably served with balsamic syrup. This is a lovely light summer salad that makes the most of the last of the perfect tomatoes.

For 2-3 people you need:
2-3 large tomatoes
Couple of handfuls of salad leaves
1 red onion, sliced
basil leaves
1 tbsp red wine vinegar
3-4 tbsp very good quality olive oil
salt and pepper
1/4 cucumber
1-2 tbsp balsamic syrup

Start by making the tomato salad. Slice the tomatoes and onions and lay in a shallow dish. Season with salt and pepper then drizzle over the red wine vinegar and the olive oil. Scatter over the basil leaves. Leave to infuse at room temperature for a couple of hours if you can.

When ready to serve; plate up with salad leaves and cucumber and then add the tomatoes. Drizzle over some balsamic syrup and serve with bread.

Veggie Caesar Salad

I love quorn roast and like to use the leftover bit in a veggie version of caesar salad. Make sure whatever dressing you buy is veggie friendly (or make your own with mayo, a little hendersons relish and some white wine vinegar).

For 1 person you need:
1/2 cup watercress
2 leaves romaine lettuce, shredded
2 inch piece of cucumber cut into matchsticks
2 spring onions, sliced
3 slices cold quorn roast, cut into chunks
handful croutons
1-2 tbsp caesar dressing

Place the lettuce and watercress into a large shallow bowl. Top with the cucumber and spring onions. Sprinkle over the quorn roast and croutons and top with the dressing. Enjoy.

Bulghar Wheat Salad with Feta

I adore bulghar wheat, more so than cous cous, due to it’s chewier and slightly denser texture. This is a variation on tabbouleh, and made without the feta would be a lovely vegan dish.

For 4-6 portions you need:
1 cup bulghar wheat
1 tsp veg stock powder
1 cup boiling water
handful baby plum toatoes, cut in half/quarters depending on size
1 red onion, finely chopped
handful chilli olives, roughly sliced
1 pack feta, cut intobite sized chunks
1/3 cucumber cut into small dice (about the same size as the onions)
2-3 tbsp good quality olive oil
juice 1 lemon
freshly ground black pepper
1/2 cup finely chopped flat leaf parsley and corriander

Place the bulghar wheat, stock and onion in a bowl and cover with the water. Cover and leave to steam for 20-30 mins. Once the wheat has absorbed all the water stir through everything else. Season to taste and then eat.

The Best Vegan Sandwich Ever… (v)

This was described by someone as food a martian would eat. I disagree. It’s basically a satay in a sandwich. What’s not to like?

For one hungry person you need:
2 slices bread, preferably granary
smooth peanut butter
hot sweet chilli sauce
cucumber, sliced
1 carrot, grated or thinly sliced
handful fresh corriander, roughly chopped
large handful watercress/alfafa/other green stuff

Spread the both bits of bread with peanut butter (this prevents the sandwich from going soggy if making the night before). Top with sweet chilli sauce. Layer up sliced/grated carrot. cucumber slices, the corriander and top with the alfafa/watercress. Press shut. Eat.