Mexican bean salad with home made Tajin and Cumin/cilantro dressing
Perfect for summer, this Mexican bean salad is great for a party or cookout. Make your own homemade Tajin spice with our Mexican dried chillies like guajillo, ancho, chipotle peppers. You can eat this salad as a dip with tortilla chips, or tacos, quesadillas, on top of green salads, or omelettes. Add chicken and rice and you have a rice bowl as well! You name it!
Servings:
8 people
Ingredients:
1/2 red pepper chopped
1/2 orange pepper chopped
1/2 English cucumber chopped
1/4 red onion chopped
1 medium firm tomato (seeds removed and chopped)
2 cups cooked black beans
1 cup cooked corn
1/2 cup cilantro chopped
1 lime zested and freshly squeezed juice
1/2 tbsp green chilli paste (optional)
1/2 tsp oregano
1 tbsp homemade Tajin seasoning (In a spice grinder add 1 cup of mixed dried peppers-guajillo, chipotle and ancho seeded and stems removed. Zest one whole lime and add 2 tsp coarse sea salt and 1 tbsp organic cane sugar. Grind spices till mixture is finely blended. Place in a glass jar for storage)
Directions:
Toss everything in a bowl and dress with cilantro cumin dressing
Makes 1 cup dressing
Ingredients for Cumin Cilantro dressing:
1 clove garlic
1 tbsp coarsely chopped red onion
1/4 cup apple cider vinegar
1 tsp lemon juice
1 tsp Tabasco
1 tsp ground cumin
1 cup cilantro leaves
1/2 cup olive oil
1/2 tsp fine sea salt
1/4 tsp fresh ground black pepper
Directions:
In a blender, combine all ingredients except for olive oil, salt and pepper. Blend on medium high speed.Stop the blender and scrape the sides down. Then run the blender on slow and slowly drizzle in the olive oil salt and pepper (30 seconds) until emulsified and thickened.
Refrigerate in an airtight container till ready to use. Can be kept up to 3 days.
Red lentil fritters (bhajias)
Going plant-based doesn’t have to be boring. It’s so exciting when we try new things. These red lentil fritters (bhajias) are crispy and delicious. They are very popular in Gujarat, India. Yes they are fried and amazing hot and fresh. I love making them as lettuce wraps and add my tamarind chutney and kachumber ( an Indian pico de gallo) Recipe for kachumber berlow and tamarind chutney here.
Serves 8
Prep time 20 mins
Cook time 40 mins
Ingredients
2 cups red split lentils
1 tbsp garlic paste
1tbsp ginger paste
2 tbsp organic sugar
1 tsp Himalayan salt
1tbsp lemon juice
1 tsp cayenne
1 tsp cumin ground
1/2 cup chopped cilantro
Oil for frying (grapeseed or sunflower)
Ingredients for katchumber
½ red onion, finely chopped
½ carrot, finely chopped
½ cucumber, finely chopped
1/2 cup cilantro, finely chopped (optional)
lemon juice of ½ a lemon
pinch cayenne (to taste)
pinch Himalayan salt (to taste)
Directions
Soak lentils for 4-5 hours; rinse and add all ingredients into a food processor and grind for about 30 seconds to a minute till all lentils are ground and mixture is nicely combined.
In a wok or deep frying pan heat oil to medium high
Fry teaspoon fulls of red lentil mixture and fry till golden brown (about 7 mins) Remove and place on paper towel to drain the oil.
Decorate on a bed of lettuce and serve with katchumber and tamarind chutney like a lettuce wrap
Directions for Katchumber
Dice all ingredients and mix. Serve as a condiment to most indian dishes. Serve also as a topping with red lentil bhajias in a lettuce wrap.
Enjoy!!
Potato bhajias with tamarind chutney
Growing up in Uganda, East Africa my mom made these amazing crispy potato bhajias when we had unexpected guests. This amazing snack was served with tamarind chutney and hot masala chai. Ingredients were always in the pantry and it didn’t take long for my mom to make these delicious crispy goodness. I just mastered these and want to share my mom’s recipe. This recipe originates from Gujarat and was made popular in East Africa and is enjoyed here in the west by so many. Make sure to eat them right away and don’t wait for anyone! They are meant to be eaten hot ….
Ingredients:
2 cups channa flour
4 russet potatoes
3/4 tsp garlic paste
1/2 tsp ginger paste
1/2 tsp green chilli paste or 1/4 tsp cayenne
1/2 tsp baking soda
3/4 tsp ajwan seeds
1/4 tsp turmeric
1 tsp sea salt
1/4 cup chopped cilantro
1 1/2 -2 cups water
1 Ltr sunflower oil or grape seed oil for frying
Directions:
Wash, peel and slice potatoes thinly but not too thin (5 mm). Should’t be transparent
In a separate bowl, mix channa flour garlic, ginger, green chilli, spices and cilantro
Add water slowly and mix with your hands till batter is thick and not too runny
Heat oil in a deep pan to high heat.
Dip potato slices one at a time in to the batter and slowly transfer to hot oil one at a time
Keep turning the bhajias till crispy golden brown.
Remove bhajias and place on a paper towel to remove excess oil
Serve right away with tamarind chutney.
Enjoy!!
Chicken tikka (oven roasted or barbecued marinated chicken)
This amazing oven roasted chicken tikka recipe will have your family and friends coming home for more. Restaurant style or prepackaged spice mixes may have food colour and or many preservatives you can’t pronounce. This home made version is free of preservatives and food colour and great for meal planning and for your family.
Two marinades are a must. The first marinade is with lemon juice, ginger, garlic and salt. This will open the pores and will help absorb other flavours from second marinade. Set aside for 20 minutes then add second marinade and leave for 6 hours and either grill on barbecue or hot oven.
Ingredients:
2 pounds boneless chicken
First marinade
3 tbsp lemon juice
1 tbsp garlic paste
1 tbsp ginger paste
1 tsp sea salt
1.4 cup olive oil
Second marinade
6 tbsp plain Greek yogurt
1 1/2 tbsp tomato paste
2 tsp sea salt
1/2 tsp cayenne
3/4 tsp turmeric powder
1 tsp cumin powder
1 tsp dried parsley
Instructions:
Wash and dry chicken pieces
In a bowl mix ingredients from first marinade
Add dried chicken pieces into marinade and marinade for 20 minutes in the refrigerator
In another bowl mix ingredients for second marinade
Add second marinade to chicken, cover and marinate for 6 hours or more.
Arrange chicken on a baking tray and bake at 400 degrees for 30 minutes turning over once at 15 minutes.
Remove from oven and serve with salad, spicy corn, vegetable pilaff and raita, tamarind or spicy mint chutney and naan.
Click here for recipe for Vegan version paneer tikka
Pico de gallo
All Mexican food always has this side salsa made with tomatoes, onions, jalapenos and some lime juice. This mixture is called pico de gallo. Once you’ve tried this, you’ll want it with all all your Mexican dishes and everything else! Pictured here is a healthy salad with beans and corn, avocado and pico de gallo. Check our Mexican Fiesta bowl recipe for more Mexican inspiration.
Serves 16
Makes 1 quart
Ingredients:
3 cups of ripe Roma tomatoes diced 1/4 inch (the riper the better) (1 1/2lb)
1 tsp sea salt to taste
3/4 cup large red onion diced finely (1/2 red onion)
1 jalapeno chili finely diced (If you want it hotter, leave seeds in and add more Jalapenos)
1/2 cup finely chopped fresh cilantro
2 tablespoons lime juice from 1 lime
Directions:
Sprinkle sea salt over tomatoes and toss to combine. Transfer tomatoes to a fine mesh strainer and drain the liquid from tomatoes (20-30 minutes)
Combine all ingredients and add more salt if you wish.
Serve with Nachos, Taco chips, salads, fish, and anything you desire.
Spicy roasted chickpeas
Chickpeas are a great snack and if you are following a plant-based diet, they are a great source of protein. You can make these spicy or non spicy (just remove the cayenne from the recipe). I prefer using dry chickpeas instead of canned as they seem to turn out crispy and the flavour is amazing.
Ingredients:
1 cup dried chickpeas
3 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon sea salt
1/4 teaspoon cayenne
1/4 teaspoon cumin ground
Directions:
Rinse and soak chickpeas in water for 24 hours. Dry chickpeas on a paper towel till completely dry.
Bake on a baking sheet at 400 degrees for 10 minutes. Remove from heat and add olive oil, lemon juice and the rest of the spices. Mix well. Bake again for 10 minutes at 375 degrees. Switch off the oven an let the chickpeas cool off in the oven for another 10-20 minutes.
You should have crispy , crunchy chickpeas!! Serve as a topper on salad or just as a snack.
Enjoy!
Mushrooms in chilli garlic and XOXO sauce
Happy Chinese New year!! This plant based dish is inspired by my friend Rene from Tru Nosh’s XOXO sauce. I added her amazing sauce made with love. It is a super easy dish and can be served as an appetizer or on top of noodles or Chinese fried rice. Enjoy this dish and you can make it as spicy as you want. The XOXO sauce brings the UMAMi flavours out and its perfect for Chinese NewYear!
Ingredients:
2 tbsp sesame oil (or butter and olive oil)
1 onion chopped, finely
5 garlic cloves minced
1 tbsp rice vinegar
2 tbsp soy sauce
2 tbsp Chilli garlic sauce
2 tbsp True Nosh XOXO sauce
1 tsp Himalayan salt
2 cups mushrooms
2 tsp sesame seeds
1/4 cup green onions, chopped fine
1/4 cup cilantro, chopped fine
Directions:
Add sesame oil to a frying pan on medium heat. Add chopped onions and garlic and saute till onions are translucent.
Add rice vinegar, soy sauce and chilli garlic sauce. Saute and then add True Nosh XOXO sauce.
Add mushrooms and stir. Keep cooking on medium heat. Add salt and keep cooking mushrooms till done.
Mix in chopped green onions, cilantro and sesame seeds and serve over rice or noodles or on their own.
Enjoy!
Spicy seed crackers ( so many different ways)
Whether you are on a Ketogenic diet or on a paleo diet or just want to eat healthy, these super seedy crackers are delicious and so easy to make. These are gluten free, plant based and so tasty. They take about 2 minutes to prepare but baking time is about 2 1/2 to 3 hours. You can do your household chores or watch a show while waiting for these spicy crispy crackers.
Ingredients:
1/2 cup pumpkin seeds
1 cup flax meal
1/3 cup sesame seeds, hulled raw
1/4 cup black chia seeds
1 tsp Himalayan salt
1 1/4 cup water
You can add the following spices and herbs
1/2 tsp garlic powder, 1/2 tsp basil, 1/2 tsp chives, 1/2 tsp oregano
1/2 tsp parsley, 1/2 tsp thyme, 1/2 tsp garlic powder, 1/2 tsp marjoram
1/2 tsp coriander ground, 1/2 tsp garlic powder, 1/4 tsp cayenne, 1/2 tsp cumin ground
1/2 tsp garlic powder, 1/2 tsp basil, 1/2 tsp chives, 1/2 tsp parsley, 1/2 tsp tarragon
Directions
Preheat your oven to 200 degrees F
Grind the pumpkin seeds in a food processor till coarse
Mix all ingredients in a large bowl and stir till the seeds gel together ( about 1 minute)
Place parchment paper on 2 large baking sheets and flatten the seedy mixture into a thin layer.
Use a knife to score the mixture to evenly sized pieces.
Place the baking sheet in the oven and bake for 2 1/2 to 3 hours till fully dehydrated, rotating pan half way through. Allow crackers to cool completely, then break apart.
Store crackers in a sealed container up to two weeks.
Cream of mushroom soup
When your mushrooms are almost at the end of their life, don’t discard them. Make cream of mushroom soup. This delicious soup will warm you up during the cold fall evenings. The recipe is plant-based but can be made with dairy cream if you want or with chicken broth. I must say the plant-based version is spectacular!
Servings; 4
Total time 20 minutes
Ingredients:
4 tablespoons extra virgin olive oil
2 lbs Crimini mushrooms
handful of Shitake or any other mushrooms on hand
1 onion, finely chopped
3 tsp garlic paste
3/4 tsp thyme
4 cups vegetable broth
1/2 cup cream (plant-based or non)
1/4 cup cream for garnish
1/4 cup chopped parsley (optional)
Directions:
Heat olive oil in a medium sized saucepan and add finely chopped onions and saute till golden brown.
Add all the mushrooms and saute till liquid has evaporated. Add garlic paste, salt pepper, thyme and broth. Bring to boil then add cream
Blend all ingredients and place again in the pot to reheat
Ladle soup in bowls and garnish with a drizzle of cream and chopped parsley
Serve with toasted french bread
Blackbean Hummus
Instead of chickpeas, you can use black beans to make this amazing dip! You can make it spicy with chipotle chilli powder or ancho chilli powder and lime juice.Make your halloween spooky and delicious with this wholesome snack.
Serves 8
Total time: 20 minutes
Ingredients:
2 cups cooked dry black turtle beans or canned black beans
2 tablespoons tahini
2 tablespoons iced water
2 tablespoons lime juice
1 tablespoon extra-virgin olive oil
1 teaspoon ground cumin
1/2 teaspoon sea salt
1 garlic clove
1/4 cup cilantro chopped
1/2 tsp jalapeno powder
2 tablespoons yogurt for decorating webs on top.
5-6 piited kalamata olives for garnish
3 (6” pitas) and or assorted veggie sticks
Directions:
Blend all ingredients in a food processor except for yogurt and pita chips
Cut each pita into 8 wedges and arrange on a baking sheet. Bake for 6 minutes turning once.
Place blended hummus in a bowl and decorate.
Serve with pita and or veggies.
Roasted pumpkin seeds
Don’t ditch the pumpkin seeds after carving!
Instead, use them to roast and spice or sweeten them however you want!
For a sweet or savoury recipe, try adding some of our spices and seasonings to your pumpkin seeds.
Remove and clean the seeds from your pumpkin. Dry the seeds. Add oil, salt and seasonings.
In a bowl add 1 tbsp sunflower oil, coconut oil or avocado oil to
1 cup of seeds. (Keep the ratio the same for more seeds) add your favourite seasonings making sure to coat each seed well with mixture.
Place seeds on a baking sheet (use parchment paper for best results)
Bake for 20-30 minutes at 300 degrees F or until pumpkin seeds are crisp and golden brown. Rotate pan if you see some seeds getting darker and make sure to stir 2-3 times during the baking time.
Let cool and they will crisp up.
Enjoy this treat with your loved ones on Halloween!
Use the following Galloway’s Spices and seasonings or scroll down for some spooky recipes and make your own sweet or savoury pumpkin seeds.
Cinnamon sugar:
For 1 cup of raw pumpkin seeds you will need:
2tsp olive oil
2tbsp brown sugar
1 teaspoon cinnamon
pinch of sea salt
Sweet & spicy:
For 1 cup of raw pumpkin seeds you will need
2 teaspoons olive oil
2 tablespoons brown sugar
1 teaspoon sea salt
1/2 tsp cayenne or to taste
1/2 tsp black pepper or to taste
Pizza roasted pumpkin seeds:
For 1 cup of raw pumpkin seeds you will need
2 tsp olive oi
2 tbsp grated parmesan cheese or nutritional yeast
1 tsp dried basil
1 tsp dried oregano
1/2 tsp sea salt
1/2 tsp garlic powder
Butternut squash soup
Fall weather calls for a warm bowl of comforting ginger flavoured soup which is also plant-based and full of flavour. This soup is so easy and you don’t need hours to make it. I added toasted coconut flakes for that extra crunch.
4-6 Servings
Ingredients:
1 large onion chopped
2 tbsp garlic paste
2 tbsp ginger paste
1 large butternut squash (4lb)
1 can coconut milk
3 tbsp extra virgin olive oil
1/2 tsp crushed red pepper flakes
3 tsp sea salt or to taste
1/2 cup unsweetened coconut flakes
2 limes
Directions:
Preheat oven to 300 degrees.
In a large dutch oven or saucepan, heat oil and add chopped onions, red pepper flakes and 1 tsp sea salt. Cook till onions are soft and translucent - 6 minutes.
Add peeled, cleaned and cubed squash and stir to coat. Add garlic and ginger paste. Add 3 cups of water or enough to cover the squash. Add coconut milk and remaining salt.
Bring soup to a boil then reduce heat to medium low and simmer, stirring occasionally until the vegetables are very tender, 12-14 minutes.
Meanwhile, spread coconut flakes on a baking tray and place in the oven till golden brown, about 5 minutes. ( be careful…these can burn fast)
Blend soup in a blender till creamy and smooth and pour back into dutch oven or saucepan. Stir in juice of one lime. Cut the other lime into wedges for garnish.
Ladle soup into bowls and add top with toasted coconut flakes and cilantro. Serve with reserved lime wedges.
Enjoy!
French onion soup
Whether you are into plant based eating or not, this soup is amazing plant-based. The caramelized onions makes it so satiating and your taste buds dancing with joy. If you aren’t following a plant-based diet, just add your favourite cheese on top and melt it down. So yummy!
Serves 4
Prep/cook time 60 minutes
Ingredients:
2tbsp plant based margarine
2tbsp olive oil
4 shallots finely sliced
3 large onions sliced
1 red onion finely sliced
3 tsp sea salt
Black pepper to taste
1 sprig of thyme
2tsp dried sage
1 tbsp gluten free flour or all purpose flour
240 ml dried white wine
1 litre hot vegetable stock
1 bay leaf
1 tsp rosemary leaves
4-6 slices of French baguette
1 garlic clove
grated plant based cheese
Directions:
Caramelize shallots and onions in the margarine and oil in a large saucepan. Add salt, pepper, thyme and sage and cook for 20 minutes.
When the onions are golden, add flour and stir well to coat the onions. Cook for a minute the add wine to deglaze the pan. Bring the liquid to boil before adding the hot vegetable stock, bay leaf and rosemary. Cover and let soup cook for 20 minutes.
Toast slices of baguette 🥖. Cut garlic cloves in half and rub on the slices of toasted bread.
Remove the bay leaf and rosemary sprig, then ladle the soup into your serving bowls and arrange toasted baguette topped with grated cheese. Place your bowls onto a baking sheet then place each one under the grill for 2 minutes.
Top with fresh thyme leaves and fresh black pepper.
Enjoy!!
Red lentil fritters (bhajias)
Going plant-based doesn’t have to be boring. It’s so exciting when we try new things. These red lentil fritters (bhajias) are crispy and delicious. They are very popular in Gujarat, India. Yes they are fried and amazing hot and fresh. I love making them as lettuce wraps and add my tamarind chutney and katchumber ( an Indian pico de gallo)
Serves 8
Prep time 20 mins
Cook time 40 mins
Ingredients
2 cups red split lentils
1 tbsp garlic paste
1tbsp ginger paste
2 tbsp organic sugar
1 tsp Himalayan salt
1tbsp lemon juice
1 tsp cumin powder
1 tsp cayenne
1/2 cup chopped cilantro
Oil for frying (grapeseed or sunflower)
Ingredients for katchumber
½ red onion, finely chopped
½ carrot, finely chopped
½ cucumber, finely chopped
Cilantro, finely chopped
lemon juice of ½ a lemon
pinch cayenne (to taste)
pinch Himalayan salt (to taste)
Directions
Soak lentils for 4-5 hours; rinse and add all ingredients into a food processor and grind for about 30 seconds to a minute till all lentils are ground and mixture is nicely combined.
In a wok or deep frying pan heat oil to medium high
Fry teaspoon fulls of red lentil mixture and fry till golden brown (about 7 mins) Remove and place on paper towel to drain the oil.
Decorate on a bed of lettuce and serve with katchumber and tamarind chutney like a lettuce wrap
Directions for Katchumber
Dice all ingredients and mix. Serve as a condiment to most indian dishes. Serve also as a topping with red lentil bhajias in a lettuce wrap.
Enjoy!!
Asian tomato salad
Tomatoes and summer always go hand in hand and this Asian inspired salad with herbs, tomatoes and a funky dressing that does the trick and hits all your taste buds have them jumping with joy. This salad goes with my Asian summer rolls. So refreshing and so delicious!!
Serves 6 ppl
Cook time 10 mins
Ingredients:
1/4 cup coconut sugar
1/4 cup vegan fish sauce
1/4 cup fresh lime juice
1/2 Napa cabbage thinly sliced
2 mini cucumbers sliced in halves
1 green bell pepper sliced thin
1 small shallot thinly sliced
1 LB mixed heirloom tomatoes, halved
2 cups mixed herbs coarsely chopped (dill, cilantro, thai basil)
1/2 cup dry roasted peanuts, salted
1/2 cup fried onions
Directions:
Place sugar, fish sauce, lime juice and 1 tbsp water in a jar and shake jar till sugar is dissolved.
Combine Napa cabbage, cucumber, bell pepper, shallot, tomatoes and herbs in a large bowl and season with black pepper. Drizzle 1/2 the dressing and toss salad and taste. If you need more dressing, drizzle more in. Garnish with peanuts and fried onions and enjoy!
Bowen Island salad
Inspired by the salad I had at Snug Cafe at Bowen Island, I had to replicate this masterpiece. One needs to make this spectacular salad to enjoy the summer and bring a winning combination of beets, oranges, dill, and other ingredients to make this a healthy, plant-based treasure.
Serves 6
Prep time -20 mins
Cook time-30
Ingredients for the salad:
1 bunch curly kale
3 cups spinach or spring mix
2 beets
2 tsp vinegar
2 oranges seeded and cut in squares
1/4 cup quinoa cooked
2 shallots sliced finely
2 green onions
1/4 cup pumpkin seeds
2-3 tbsp chopped fresh dill
3oz of your favourite cheese (Feta, stilton, or your favourite plant- based cheese)
Ingredients for the dressing:
3 tbsp fresh orange juice
2 tbsp extra-virgin olive oil
1/2 tbsp apple cider vinegar
1 tbsp minced dill
1 tsp grated orange zest
1/2 tsp prepared mustard
salt/pepper to taste
Directions for the salad:
Scrub beets clean and trim off the green bits. Place in a steamer basket for 30 mins or until tender all the way. Once the beets are cool enough to handle, rub the skins off an cut into small bite size pieces. Toss with vinegar
Mix all ingredients for the dressing.
Toast pumpkin seeds in a pan or toaster oven for about 5 mins till toasted
Remove stems from kale and massage in 1/4 of the dressing
Add spring mix, beets, oranges, cooked quinoa, shallots, green onions, chopped fresh dill.
Toss all ingredients with dressing and top with toasted pumpkin seeds and and your favourite cheese
Enjoy!!!
Mediterranean summer quinoa salad
So filling and so nutritious and a great crowd pleaser! I also added millet and was amazed with the texture. You can add all your favourite vegetables to cooked quinoa and millet and add a nice Mediterranean dressing. The dressing I used was a creamy garlic tahini dressing. Make this salad during the summer and place on top of crispy lettuce leaves and enjoy the delicious flavours of the Mediterranean.
Serves 4 people
Ready in 40 mins
Ingredients
1/2 cup millet
1 cup water
1/2 cup quinoa (red, black, or white or Tri-color)
3/4 cup water
1 cucumber diced
6 cherry tomatoes seeded and diced
1 yellow or orange bell pepper diced
2 cups chickpeas (soaked and boiled) or canned
1 tsp cumin ground
1/2 tsp paprika
1/2 cup toasted pinenuts
1/2 cup green or kalamata olives quartered
100g feta cheese diced ( I used plant -based feta)
For the garlic tahini dressing
4 tbsp tahini
3 tbsp water
Juice of 1 lemon
1/2 tsp apple cider vinegar
2 tbsp good quality olive oil
1/2 tbsp nutritional yeast
1/2 tsp sea salt or to taste
1/2 tsp black pepper
1 garlic clove minced
Directions
Bring millet and 1 cup water to boil, reduce heat and simmer for five minutes and turn off heat, cover and let sit for 10 minutes,
Bring quinoa and 3/4 cup water to boil, reduce heat and simmer, covered, for 15-20 minutes till done and fluff with a fork.
Combine all ingredients in a bowl
Dressing
In a bowl, place tahini and then whisk all ingredients in one at a time. Dressing can be stored up to one week.
Mango salsa
This summer salsa with all the right combination of spices, mango and crunchy vegetables will give you a zing and wanting to party by the pool all day long with your friends!! Enjoy this salsa with tortilla chips or on a burger or in a taco!!
Serves 4-6
Prep/ cook time 15 minutes
Ingredients:
1 avocado, cut in cubes
1 chopped white onion
1 ripe mango, cut in cubes
1 chopped green onion
1/2 cup cilantro chopped
4 cherry tomatoes, cut in quarters
1/2 red bell pepper chopped
juice of 1 lime
1 tsp sriracha or any hot sauce to taste
1/4 tsp himalayan salt to taste
1/4 tsp cumin ground
Directions:
Combine all the ingredients in a bowl and serve with tortilla chips. Mango salsa can also be served on burgers, or on tacos or sandwiches.
Enjoy!!
Lebanese Fattoush salad
Fattoush is the perfect go-to lunch! Fattoush is a very popular Mediterranean salad and it literally translates to “crumbs” in Arabic because day old pita bread is toasted and added to seasonal vegetables. I love using pomegranate seeds and pomegranate molasses in the dressing! Sumac gives it that citrusy flavour and the combination of mint, parsley and crispy vegetables make this a divine combination. Here’s my take on Fattoush.
Serves 4-6
Prep time: 15 minutes
Cook time: 5 minutes
Ingredients
1/2 of a romaine lettuce head (or any other greens)
1/2 cup fresh parsley chopped
1 tbsp mint leaves finely chopped
1/2 roma tomato diced
1/2 red onion diced
1/2 cucumber sliced
Day old pitas (2) brushed with olive oil and toasted
2 tbsp pomegranate seeds
1 tsp sumac
Dressing:
3 tbsp pomegranate molasses
1 tbsp olive oil
1/2 tsp Himalayan pink salt
1/2 tsp sumac
1/4 cup lemon juice
Arrange all vegetables and herbs on the bed of lettuce; top with cut up toasted pita bread, and pomegranate seeds
Whisk all the dressing ingredients together and pour over salad and sprinkle sumac and enjoy!
Plant-mosas
I grew up eating traditional fried samosas in Kampala, Uganda and made them here and taught them in my cooking classes as well. They aren’t a very healthy snack as they are deep fried. So I came up with a healthier version and an easier version. These cute snacks are a healthy baked version of a plant based samosa and so I am calling them PLANT-MOSAS. These are made with the same samosa wrapper but cut into squares to fit into a muffin tin with a little oil brushed on both sides and baked.
You can pretty much put any sweet or savoury filling in them, provided you eat them right away as the pastry tends to get soggy.
I have a traditional vegetable samosa recipe here, and links to an Indian chick pea chat recipe, a Mexican bean and salsa recipe and a sweet avocado and chocolate mousse recipe.
Ingredients
For the vegetable filling
3 tbsp grapeseed oil
½ tsp black mustard seeds
½ tsp cumin whole
¼ tsp asafoetida (hing)
4 curry leaves
1 cup potatoes ½” diced
3 cups mixed vegetables of your choice
1 tsp garlic paste
1 tsp ginger paste
½ tsp turmeric
½ tsp cumin ground
½ tsp cayenne
1 tbsp lemon juice
1 tsp sugar
1 tsp salt ( to taste)
½ onion finely chopped
1 tsp garam masala
1 bunch cilantro finely chopped
25 samosa wrappers cut in squares
oil to brush the wrappers
Directions
For samosa wrappers:
Preheat oven to 400 degrees F. Dip cut up samosa wrappers into water and brush them with oil. Place each square into a muffin tin and bake for 8-10 mins till golden. Add your favourite filling and enjoy!
For the vegetable samosa filling:
Heat oil and stir in mustard seeds, cumin, asafoetida, curry leaves. add potatoes and stir about two to three minutes. add in garlic, ginger, turmeric, ground cumin, cayenne,salt, lemon juice and sugar. keep stirring for two minutes and then add vegetables. cook covered until vegetables are tender. add onions and garam masala and cook until mixture is dry. cool mixture and add cilantro.
Enjoy more sweet and savoury filling recipes below or create your own!
Mexican black beans and salsa (savoury) recipe