Each time my taste buds come in contact with a new combination of tastes, I’m completely drawn to re-creating and further improvising on the alchemy. Was the same case with this great salad proudly introduced by my uncle back in summer. Firstly, I made it vegan (it did contain fish) and secondly, I kept introducing ingredients that would suit – color wise and texture wise – the base of the dish made out of kidney beans. Which by means of richness makes it totally a main dish, though by means of the preparation process is as simple as a salad.
All you have to know is to give plenty of time to the boiling of the beans, so you have it tender, mingling nicely with the crisp veggies As always, pressure cooking is the best option. Also, pay attention to the juiciness of the composition as some of the ingredients – the beans and the dried tomatoes – may progressively suck in the dressing. A good moment to practice indulgence :))
Below you have the list of ingredients, but feel free to make your own choices!
- dried tomatoes (partially rehydrated)
- red bell peppers
- red onions
- parsley (or other greens)
- black olives
- olive oil
- balsamic vinegar
- ground pepper and/or coriander
- garlic (in moderate amount)
- sesame seeds & sprouts (optional)
Is hard to hold back the temptation of posting one more Indian inspired recipe 🙂 Hope you’ll like it as much as I do! This time we have a salad, the traditional Raita which is basically a curd dish with cucumbers and tomatoes and sometimes a bit of sugar. Not this case :p
Initially I thought about making a simple tahini dressing that would soak the veggies, but then other little add-ons came in mind. And the most important one is the sweet smoked paprika flavor. So eventually I got to a recipe that looks like this:
- small chopped tomatoes & cucumbers
- tagliatelle style squash (or zucchini)
- tahini based dressing with smoked paprika, ground cumin & 3 colors’ pepper
- lemon juice & salt
- dried yeast flakes in the dressing
- sunflower & hemp seeds
Depending on the amount of water you use for the dressing and the juiciness of the tomatoes, you can have it soupy-ish or thicker, perhaps more suitable for a saturday night salad snack.
Not many veggies can give you such a crunchy watery experience as kohlrabi does. Because I really find it special, I’ve decided to build up to the fame of this rather unknown member of the cabbage family.
There are two ingredients that I love adding next to the kohlrabi and that is fresh mint and ground pepper. As simple as that! From now on you can start playing with colors and textures, choosing either an olive oil based dressing or a rich tahini cream to soak the entire thing. In the salad here I mixed carrots and purple cabbage while the white kohlrabi got turned into spaghetti for a more gourmet look.
Tomatoes are also something you can consider, but careful not making it too watery. Last touch was mixing all ingredients together with a superfluid tahini dressing in which I have already incorporated the ground pepper.
Lovely salad for the summer!
list of ingredients
- kohlrabi (white or purple)
- carrot / tomatoes
- cabbage (purple or white)
- ground pepper
- tahini / olive oil
- lemon juice