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
Cucumber
Tomatoes
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:
Salad:
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

Dressing:
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.

Watercress, Rocket & Blueberry Salad with Seeds (v)

Quick; disgustingly healthy; vegan; tasty; filling... what else do you need.

For one person you need:
1 cup watercress
1 cup rocket
1 inch cucumber, diced
1/3 cup blueberries
1/4 cup croutons
1 tbsp sunflower seeds

For the dressing combine 1 tbsp white wine vinegar with 1 tbsp hazlenut oil.

Mix, serve, eat.

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.

Carrot and Corriander Salad (v)

This is a zingy, fresh salad which is nice as a side to something spicy.

For 2-3 people you need:
1 large carrot, peeled and grated
1/4 cucumber; diced
4 spring onions, sliced
small pack corriander, roughly chopped

Place everything in a bowl and mix. Scoff.

Butternut Squash and Tofu Laksa (v)

I made this last night. Oh my! It was splendiferous even if I do say so myself..! It's based on the recipe in Celia Brooks Brown's New Vegetarian.

For 3 portions you need:
1 pack tofu, drained and cut half widthways, then in half lengthways and then into 10 triangles
2 bundles ramen noodles
1/2 butternut squash cut into 1.5cm dice
2 cups boiling water
pinch salt
1/4 cup light soya sauce
1 can thai coconut milk
1/2 jar thai red curry paste (about 2 tbsp)
1 red chilli
2 onions
4 cloves garlic
2 tbsp ginger
2 tsp brown sugar
1 lime
1 cup beansprouts
2 inch piece cucumber cut into fingers
handful corriander, roughly chopped
1/4 cup peanuts
oil for deep frying
1 tsp tumeric

Begin by frying the tofu till golden all over. Drain on kitchen paper.

Meanwhile boil the squash in the salted water for about 10 mins till tender. Drain but reserve the water.

Blend the onion, tumeric, ginger, garlic, chilli and thai paste together till smooth. Heat 2 tbsp oil in a large pan and fry out the spice paste. Add the coconut milk, reserved water and noodles and cook for about 5 mins till the noodles are cooked. Add the squash to heat through.

Divide the tofu, cucumber and beansprouts between the bowls and ladle in the noodles, squash and broth. Top with the corriander and peanuts and add a squeeze of lime juice.

Quick Thai Salad (v)

A healthy and deliciously quick salad perfect for lunch or as a side to a Thai themed meal. This is from @deliciousmag August edition.


For 2 portions you need:
125g beansprouts
½ cucumber sliced in to think batons
3 spring onions, finely shredded
1 small red chilli, deseeded and sliced into thin strips
Small handful fresh mint leaves
Small handful fresh basil leaves
1 tbsp light soya sauce
1 tbsp lime juice
1 tsp caster sugar
50g unsalted roasted peanuts, roughly chopped
large handful coriander, roughly chopped

Mix everything together and scoff.

Tofu Sweet Chilli Noodle Salad (v)

This is inspired by what used to be my favourite M&S salad bowl (king prawn & sweet chilli noodles) and is based on a recipe in July's Good Food magazine (p56)

For 4-6 portions you need:
3 bundles of medium noodles (soba or udon work well)
1/2 cucumber
1 bunch spring onions, finely sliced
2 carrots, peeled and grated
1 pack marinated tofu chunks
zest and juice of 2 limes
4 tbsp sweet chilli sauce
rocket/watercress and spinach salad mix (1 large handful per serving)
fresh corriander sprigs
2 tbsp toasted sesame seeds
1 tbsp sesame oil
2 tbsp light soya sauce/shoyu

Begin by cooking the noodles as per instructions on the pack. Drain and toss through the sesame oil and soya sauce. If you prefer shorter noodles roughly cut them (or break the dry noodles up as you add them to the pan to cook).

Halve the cucumber, scoop out the seeds with a teaspoon and then cut into half moons. Grate the carrot. Add to the drained and seasoned noodles. Mix together the chilli sauce and lime juice/zest and mix well. Place the noodles in a tub and add the salad leaves, topping with the sesame seeds.

Tabbouleh (v)

There are countless variations for this recipe, and mine changes depending on what I have in the fridge, but the staples are always a grain (quinoa, bulgar wheat or cous cous); lemon juice; chopped corriander and parsley; cucumber and tomatoes; garlic and lashings of olive oil. The recipe below is what we had today...

For 4-6 portions you need:
1 cup bulgar wheat
2 cups boiling water
2 tsp stock powder
1/2 a cucumber, diced
2-3 tomatoes, diced (if you can be arsed then skin them but if you can't you'll live...)
1 clove garlic, crushed
large cup each of corriander and parsley, chopped
1/4 cup fresh mint, chopped
4 tbsp good quality olive oil
juice 1/2 - 1 lemon
salt and pepper

Begin by soaking the bulgar wheat in the stock and boiling water. Leave to absorb for about 30 mins. Meanwhile prepare the other ingredients and then mix into the grain. Leave to marinate and then eat. We had it as part of a mezze platter with falafel, olives, houmous, pitta and semi dried toms. Sunshine on the table even if it's peeing down with rain outside...

Greek Salad

A yummy, refreshing salad for lovely hot days like today :)

For 3-4 portions you need:
1 block good quality feta
1 red onion, chopped into rough chunks
1 red and 1 orange pepper, cut into rough chunks
1/2 cucumber, cut into rough chunks
olives (I like green pitted ones personally)
2-3 tomatoes, cut into rough chunks
1 tbsp red wine vinegar
3 tbsp good quality olive oil
pepper
1 tsp dried oregano
1/2 tub semi dried tomatoes

Mix everything together in a bowl. Serve with pitta, houmous etc as part of a mezze platter.

Quick Malaysian Laksa

This is a variation on a previous laksa recipe but sufficiently tweaked to warrant its own entry...

For 4 portions you need:
1 can coconut milk
1 pack marinated tofu pieces
2 bundles thin rice noodles
1 onion, chopped
2 tbsp curry paste
1 tomato, cut into 6 wedges
1 lime, quartered
4 spring onions, sliced
2 tbsp fresh mint, finely chopped
1 cup fresh corriander, roughly chopped
1/5 cucumber, thinly sliced into sticks
2 carrots, sliced
1/2 pack baby sweetcorn and sugar snap peas, cut into bite sized chunks
1/2 pack bean sprouts
2 tbsp soya sauce, plus more for serving.
1/2 tbsp oil
500ml veg stock

Fry the onion in the oil for a few mins then add the curry paste. Cook for 2-3 mins and then add the coconut milk and stock. Add the carrots and cook for 1 min. Add the noodles, sweetcorn and peas and cook for 2 mins. Season with soya sauce and add more curry paste if you want it more strongly flavoured.

Serve in large bowls topped with the beansprouts, cucumber, tomato, spring onions, mint and corriander and seasoned with a little more soya sauce.

Pseudo Gado Salad

I adore Gado Gado and this is a cheat's version. Not that authentic, but scrummy none the less and very easy to throw together after work for a healthy feast.

For 3 portions you need:
3 eggs
2 carrots, cut into batons
1/2 cauliflower, broken into florets
small head broccoli, broken into florets
2 leaves from chinese leaf
2 large handfuls bean sprouts
1/2 cucumber, cut into fingers
1 red pepper, cut into strips
1/2 bunch spring onions, trimmed
1 pack marinated tofu

For the peanut sauce:
1/2 jar crunchy peanut butter
4 cloves garlic, crushed
1 chilli, finely chopped
2 tbsp light soya sauce
2 tbsp mirin
small can coconut milk

Place the sauce ingredients into a pan and simmer till everything has melted together and the garlic has lost its raw edge. Set aside.

Semi hardboil the eggs for 6-8 mins, then cool. Meanwhile blanche the carrots, cauli and broccoli. Assemble on a serving plate and share or alternatively shred the chinese leaves and scatter over the veggies finishing with a generous dollop of the satay sauce. Set the shelled and halved eggs on top. Omit the eggs for a vegan version.

Arabic Salad

This is based on Nadia Sawalha's recipe in @bbcgoodfood magazine this month. But I have added corriander, left out the pepper (as this was used in the chilli, feta and parsley salad) and done different toasted pitta. It's a lovely light and refreshing salad and makes a good contrast to the zaalouk.

For 4-6 portions you need
1 red onion, finely sliced
juice 1 lemon
2 tomatoes, diced (leave out the core and harder middle if they're not as ripe as you'd like)
1/2 cucumber, sliced
1 small romaine lettuce, thickly shredded
1/2 bunch parsley and corriander, chopped
4 sprigs mint, chopped
3 tbsp olive oil

Place everything into a bowl and mix thoroughly.