So today I had absolutely no idea what to cook, so I literally googled ‘vegan dishes’ and came across peanut salad on one of the big food websites. I didn’t save the one I came across first, so I googled again. TMI but still. TMI = too much information 😀
Anyway so here is the recipe source: awesome source
Seriously you can just read the recipe for the exact measurements, but I couldn’t find creamy peanut butter so I put in crunchy, which tbh was better. So what went in for the dressing, (what I remember went in) is : a lot of peanut butter (4-5 tablespoons) , white wine vinegar (it asked for red I subbed with white), soy sauce, sesame oil, mustard, salt, chilli flakes etc
The vegetable that went in were cucumber, one red pepper, and spring onions.
Noodles were veg Hakka noodles, the recipe called for spaghetti though.
The method is just to mix the chop the veggies, make the dressing, and then put the dressing over the veggies. Then boil the noodles, drain them, add a mini bit of oil, and add to the other mix.
Easy and so so good. :)))
So this week, Hamsini and I are targeting salads we have eaten at restaurants, and want to recreate at home. She is making a lovely salad with quinoa, and I was adventurous enough to try out a vegan ‘caesar’ salad. Now, ive loved the really heavy caesar salads we get at restaurants, with the shady little fried bread croutons. When I wasnt vegan, I would enjoy the lush caesar salad from Diva Restaurants, which is out of the world. The salad is not overpowered with dressing, and looks beautiful and perf. So go try that next time youre in Delhi. 🙂
So, coming back to the vegan point, I was wondering how to make a dressing which would taste similar to the restaurant salad dressing. I decided to use cashews, and made a big batch of cashew cheese, This was also for another surprise recipe im trying out tomorrow. But I will try and give you a recipe for the dressing (operative word being try).
So here goes. . .
VEGAN ‘CAESAR’ SALAD
What you need:
Two bunches of fresh lettuce
For the salad dressing:
One handful of cashews, soaked in water prefs overnight
Half a teaspoon of salt
5-10 green malabar peppercorns/any other peppercorns
Two cloves of garlic
Half a knob of ginger, sliced
Two teaspoons of lemon juice
Oregano and chili flakes to taste
What to do:
1. Blend all the dressing ingredients together.
2. Add the lettuce leaves to a huge salad bowl.
3. Coat the lettuce leaves with the dressing.
4. Eat this.
You could also add some corn for an extra crunch, I will try that and update you. Yo.
So this recipe is pretty much a repeat of the strawberry salad recipe, but it looks more healthier because of the variety of greens in it – spinach and rocket lettuce, and mint leaves, and broccoli(Steamed)and love and compassion 🙂 Here goes. Im just posting pictures, you can guess the steps and ingredients. But really all it has a basic balsamic vinaigrette with some mango puree thrown in. For added effect I used some roasted figs and cashew nuts, defo roast the figs, makes them magical and wonderful. Someone gift me fresh figs please! And Ila ka birthday hai in some days, so happy birthday my favorite eelsu.
Look at the absolutely amazeballs mango puree.
These seeds added so much crunch to this salad, and they scream healthy.
Roasting dry fruits NOM NOM NOM
In there goes the dressing..woop!
There go the seeds. . .
And here is the final product 😀