Monthly Archives: August 2016

Arugula Salad with Strawberries and Grape Tomatoes

Arugula_StwaberrySalad

 

It is summer and farmer’s market and groceries are full of fresh vegetables.  In this 90 degree temperature, I don’t think any one would enjoy standing in front of a hot stove or oven and cooking something for dinner.  Especially I don’t.  So I have been trying different salads and this came out to be one of my favorite and it so simple and easy to make with just a few ingredients.

arugula_StrawberrySalad1

Ingredients:

  • 2 cups baby arugula (rocket)
  • 3 medium sized strawberries halved and sliced
  • 6 grape tomatoes quartered
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon vegan mayonnaise
  • Salt and ground black pepper
  • Feta cheese (optional)
  • Sweet and spiced almonds roughly chopped

Method:

  • To make the salad dressing mix together the olive oil, mayonnaise, salt and pepper
  • Add arugula, strawberries, grape tomatoes to a salad bowl and add salad dressing and mix thoroughly
  • Divide salad into 2 bowls and top with almonds and feta cheese
  • See recipe here for sweet and spicy almonds.
  • Makes: 2 servings.

 

Vegetable Korma in Almond-Coconut Sauce

vegetable_inAlmond1

Lately I have been trying dishes that are way out of our traditional Sri Lankan method.  This is one of the recipes that I made over the weekend.  Traditionally we make mixed vegetable curries simmered in thick coconut milk.  For this recipe, I reduced the amount of coconut milk and added ground almonds which gives extra flavor.  Also I sautéed onion in coconut oil which gives a nice aroma.  But you can use any other regular cooking oil.  Enjoy this lightly spiced and fragrant dish with rice, Naan, Chappati or any other variety of Rotis.

Vegetable_inAlmond

 

Ingredients:

  • 1 tablespoon coconut oil
  • 1 small red onion chopped
  • 3 cloves garlic finely chopped or crushed
  • ½ inch piece ginger finely chopped or crushed
  • 8 cardamom pods
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • ¼ teaspoon turmeric
  • 1 teaspoon chili powder
  • 1 medium carrot
  • 1 cup cut green beans
  • 1 cup cauliflower florets
  • ¼ cup coconut milk
  • ¼ cup ground almond
  • 1 ½ cups water
  • Salt to taste
  • Lemon juice to taste

Method:

  • Wash and split green beans length wise as much as possible. Then cut them diagonally into about 1 inch pieces.
  • Brush carrots and cut off the top and bottom ends. Split lengthwise and slice them diagonally
  • Separate cauliflower florets
  • Add oil to a covered saucepan and once hot, add onion and sauté for about 7 minutes. Add garlic and ginger and sauté for another 2-3 minutes.  Sautéing must be done in very low flame to avoid any burning/charring.
  • Add ground coriander, cumin, chili powder, and turmeric and sauté for one minute
  • Now add ground almond, carrots, beans, water, coconut milk and salt and cover and cook for about 7 minutes.
  • Add cauliflower florets to the saucepan and mix with the rest of the vegetables and cook for further 5 minutes.
  • Let stand covered for 10 minutes. Just before serving add lemon juice.
  • Serve as a side dish with rice, or Roti.