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Written by Maryanne
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Wednesday, 23 November 2011 14:30 |
Add I cup washed (white) quinoa to 1 1/2 to 2 cups lightly boiling water (with vegan stock cube, optional). Turn down heat to low, cover and simmer for around 15 minutes. Try not to overcook as it can become gluggy. When cooked fluff with a fork or wooden spoon.
Add: corn, chopped fresh tomato, chopped parsley, drizzle of olive oil or splash of apple cider vinegar, salt and pepper to taste. If adventurous, add: roasted mediterranean veges, semi-sundried tomatoes, olives, lightly roasted nuts or seeds (e.g. walnuts, sunflower seeds) and... |
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Written by Jyoti Dambiec - from 'The Higher Taste Hare Krsna Cookbook'
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Saturday, 06 August 2011 13:38 |
1 1/4 cup fine bulgur wheat
1/2 teas. yellow asafetida powder
1/4 - 1/2 cup fresh lemon juice
1/4 cup olive oil
1 1/2 teas. salt
1/4 teas. freshly ground black pepper
3 cups finely chopped parsley
3 tbs. finely chopped fresh mint
2 teas. sumac (optional)
1 cup unpeeled cucumber diced into 1.25 cm cubes
2 medium tomatoes, diced
1. Soak the bulgur wheat for 1 1/2 hrs in warm water. Drain and squeeze out moisture.
2. Combine the soaked wheat, herbs, spices, lemon juice, olive oil, salt & pepper in large bowl and mix well. Add the... |
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Written by Jyoti Dambiec - Adapted from 'Squirrels New Vegan & Vegetarian Cooking'
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Sunday, 31 July 2011 15:09 |
3/4 cup burghul (cracked wheat)
2 cups cold water
1 cup chopped parsley
1/4 cup chopped mint
1/4 cup olive oil
2 tbs. lemon juice
2 firm but ripe tomatoes
salt & pepper
1. Soak burghul in water for 30 mins. Drain and squeeze dry.
2. Mix the burghul with the parsley and mint. Chop the tomatoes into small cubes and add.
3. Whisk the olive oil, lemon juice, salt and pepper and mix into salad.
4. Chill for at least an hour and then serve on a bed of fresh lettuce.
Comments - You can also saute a tbs. of chopped ginger root and add to... |
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Written by Maryanne
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Sunday, 24 July 2011 21:33 |
This tasty and nutritious (largely raw) salad is a great side, but I also enjoy it as a main. You could up the spices too if you like. It would be great on a wrap. As a main, I top mine with tahini sauce.
Ingredients1 red cabbage1 or 2 carrotshalf a bunch of fresh coriander1/4 cup shredded coconut (optional) almond flakes or walnut pieces (lightly dry roasted)
Dressing1/4 cup olive oil 1/4 cup tamari2 tbsp lemon juice 3 tbsp sesame seeds 1/2 tsp curry (I use Malaysian)1/2 tsp turmeric1/2 tsp ground cumin1 tsp cumin seeds (lightly... |
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Written by Jyoti Dambiec - From 'Cooking With Kurma'
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Monday, 06 June 2011 21:36 |
The cous cous:
1/2cups water
1 1/2 teas. salt
1 1/2 tbs. olive oil
1 12/ cups cous cous
The dressing:
4 tbs. lemon juice
2 tbs. olive oil
2 teas. sugar
3 tbs. tahini
1 1/2 teas. salt
1 teas. freshly ground black pepper
1/2 teas. yellow asafetida powder
4 tbs. chopped fresh parsley
The remaining ingredients:
1/2 cup diced tomato
1/4 cup diced red capsicum
1/4 cup dieced green capsicum
1/4 cup green beans cut into 1/25 cm lengths & steamed
1/2 cup cooked chickpeas
1/2 cup diced, unpeeled lebanese cucumber
1/2 cup sultanas
1/4 cup chopped... |
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