The Green Salad

Zuccini, Peppers and Beet Salad with a Spicy Green Dressing:

Ingredients:

• 1/2 cup of yellow zuccini
• 1 cup of green and red peppers
• 1/2 of cabbage
• 2 beetroots

Dressing

• 10-12 black olives
• 3-4 jalepeno peppers
• 1 tablespoon of green chutney (coconut, chilli, and coriander)
• 1 tablespoon olive oil
• Handful of coriander
• Juice of half a lime

To make:
Roughly chop up all the veggies. Mix in a bowl. Combine all the ingredients for the salad dressing. Mix well and pour over the salad.

The Pink Salad

Named so because the beetroot will taint everything else a lovely rosy red color! There's also avocados and chick peas.

Ingredients:

• 1 carrot
• 1/2 -1/4 of a green zuccini
• 1/2 green pepper
• 1 beetroot
• 1/4 avocado
• 1/2 cup of chick pea
• 3-4 gherkins
• 1 jalepeno pepper

For the dressing:

• Juice of one lime
• Dry rosemary
• Handful of coriander
• Dash of olive oil

To make:

• Pre-soak the chickpeas overnight - at least for 8-10 hours. That way they are tender enough to eat raw. Else, boil them for some time.
• Peel the beetroot skin. Wash all the ingredients and chop up.
• Toss them all up together in a bowl.
• Add the dressing on top.



 

Farmer's Bounty Salad

I was aching to try out my yellow zuccini - and more importantly, finish off my green and red cabbage - with this salad.

Ingredients:

• 1/2 cup of red cabbage
• 1/2 cup of green cabbage
• 1/2 cup of yellow zuccini
• 1 cup of baby lettuce
• 1 red pepper
• 1/2 of assorted greens (Which is my lazy-ass way of saying I dont know the name of the leafy green I used)
• 5 gherkins
• 1 jalepeno pepper
• Handful of parsley/coriander
• Dash of olive oil
• Juice of one lime

To make:

Wash all your veggies thoroughly, remove zuccini peel if you like (I didn't), and slice all of the stuff up in thin slivers.

Toss them up in a bowl. Make a dressing of olive oil and the lime juice.

Makes one large bowl, and keeps well all day!

What I Want Now: Zuccini Bread

Low fat zuccini bread recipe found on Holy Cow Vegan Recipes. Here's a preview:

(c) http://earthvegan.blogspot.com/

Looks delish, doesn't it?

Watermelon, Zuccini, Carrot Salad

I'm now officially one tooth (giant tooth, I might add, along with the not so pleasant business of abscess and such) lighter. As per doctor's instructions, I am not to eat anything "hot or hard". So, seemed like the perfect opportunity to whip up something raw, after days of not so raw eating habits.

Watermelon, Zuccini, Carrot Salad

Ingredients:

• 2 carrots
• 1/4 of a zuccini
• 1/4 of a red cabbage
• 1/2 green pepper
• 1 1/2 cup watermelon
• Handful of sunflower seeds

To make:

• Chop the carrots, zuccini, cabbage and pepper into long thin slivers.
• Juice half a cup of the watermelon (just squeeze the juice out with your hands or use a blender). The other one cup of watermelon will be chopped up and added to the salad. Be sure to scrape the watermelon right off the rind and include some of the green portion as well- thats where all the good stuff is, nutritionally.
• Combine all the ingredients except the watermelon juice and the sunflower seeds.
• Add the watermelon juice over the salad - A lame dressing, I know, but to be honest, you dont even need it!
• Finish off with the sunflower seeds on top.
  
  
  

Savoury Semolina, Zuccini and Carrot Cake

Inspired by Anjum Anand's recipe posted on Arundati's blog, I decided it was time I used my oven for something other than heating cold stuff up. I've been way too hesitant to give baking a try - mainly because I hate the sensation of my hands in that wet, gooey dough. But this recipe doesn't call for any dough to be made. There is no flour or egg involved - Semolina (sooji) is used as the base.

The recipe does call for yoghurt, which I promptly omitted and added olive oil instead. Also, I added zuccini and carrots to my cake mix.

When I did try this yesterday, I couldnt find any baking soda/powder. I figured, how important could this one teaspoon of baking soda be, after all?! Ok, so my cake would take longer to bake, big deal! Turns out, its quite important. The bake time calls for 30-40 minutes of baking, but mine took about 1.15 hrs. Half way through the bake process, my brother came in and promptly showed me where the baking powder is kept at home. So, I added some baking powder on top of my still-baking cake. I still didnt get a nice brown "cakey" crust, and I added more turmeric than I would have liked, but it was still nice to eat when warm.

Savoury Semolina Vegetable Cake

Ingredients:

• 1 cup semolina
• 1 cup tepid water
• 2-3 tablespoons of olive/vegetable oil
• 1/2 cup peas
• 1 cup grated zuccini
• 1 carrot, grated
• 1 tsp each chilli powder, turmeric powder
• 1 teaspoon salt
• 1/2 tsp baking soda

For tempering:

• 1 tbsp oilive oil
• 1 tsp black mustard seeds
• 1 tsp cumin seeds

To make:

Mix all ingredients except the baking soda and the tempering ingredients.

Heat a small fry pan and add the tbsp of oil. When the oil is hot, add the mustard and cumin seeds. Turn off the flame when the seeds start to crackle.

Pour this mixture into your cake batter. Mix well.

Add the baking powder.

Pour the mixture into a baking tray and bake for 30-40 minutes.

Enjoy while still warm.  

Well, at least it wasn't a TOTAL disaster considering it was my first baking lesson.

Zuccini, Asparagus and Peppers Salad

It's been a week since I got all my produce from the Farmer's Market and I still have plenty of it left over! Add to that I come home really late at night from work and dont feel like spending any time in the kitchen, and just ordering a Subway on my way home.

But I didnt want my very expensive zuccini and asparagus wither away in shame. So, salads is was!

To make, you'll need:

• Some asparagus (boiled for 2 minutes)
• 1/2 zuccini
• 1/2 a red pepper
• 1/2 a yellow pepper
• 1/2 a green pepper
• 1/2 a ripe tomato
• 2-3 small Indian aubergines (boiled for a minute)
• Some lettuce leaves
• Handful of olives
• Spoonful of olive oil

To make:
Start off with the chopped peppers and lettuce leaves

 Add the boiled asparagus....

 Then the zuccini ...Its a shame to have boiled zuccini..So definitely have it raw.

 Chopped tomatoes go in next.

 Then the aubergines and the olives...

Drizzle a little olive oil on top. Remember the tomatoes are going to leave their juices as well, so dont add a lot of olive oil.

Here's the final product: