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 

1. Arrange all vegetables and herbs on the bed of lettuce; top with cut up toasted pita bread, and pomegranate seeds

2. 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

Chocolate avocado mousse (sweet) recipe

Chickpea and potato chat (savoury) recipe

Chaat (Chickpeas and potatoes with tamarind and crunchy chips)

If you can’t travel to India for their delicious vegetarian Indian street food, make your own refreshing and tangy savoury snack.  Chana (chickpea) chat is a flavourful chickpea salad with potatoes, red onions, tomatoes, green onions, cilantro, yogurt and a drizzle of tamarind chutney. You can add more crunch with samosa chips, cassava chips, peanuts, indian chewdo or sev. I love samosa chips as they keep their crunch and don’t get soggy.

Ingredients:

Serves 3-4

2 large russet potatoes boiled with skin on and diced in 1/2 inch cubes

1 cup chickpeas (I used canned)

1/2 cup red onion finely chopped 

1/2 cup tomatoes finely chopped 

3/4 cup cilantro finely chopped 

1/2 cup green onion chopped 

1/4 cup tamarind chutney 

1/4 cup green chutney ( optional)

1/4 cup plant-based yogurt

2 -3 cups samosa chips

1 1/2 tbsp chat masala

Juice of half a lemon 

1/4 cup pomegranate seeds.

Directions:

In a large bowl, mix chickpeas, boiled potatoes, chat masala and lemon juice. Stir in the red onions, green onions, half the cilantro and tomatoes. 

Serve in bowls layering samosa chips at the bottom then add chickpea/ potato mixture. Drizzle yogurt and tamarind chutney then finish with pomegranate seeds, rest of cilantro and if you want more crunch, add more samosa chips. Enjoy with masala chai !!

Cauliflower wings

This amazing appetizer can be enjoyed while watching your favourite sports or entertaining your friends or just enjoying an evening with family! Its gluten-free and so healthy. It’s baked and so crispy, spicy, tangy and delicious! These cauliflower wings are plant-based and can be enjoyed with a plant-based ranch dip. Make sure to serve this delicious appetizer right away before they get soggy!

• Serves 6-8

• Prep time 15 mins

• Cook time 35 mins

Ingredients

• 1 head cauliflower cut up into florets

• 1 cup water

• 1 cup (your choice all purpose flour, gluten free or almond flour)

• 1 tbsp garlic powder

• 1 tbsp onion powder

• 1/4 tsp sea salt

• 1/2 tsp parsley flakes

• 1 1/2 cup Panko bread crumbs

• 1 cup Frank’s buffalo hot sauce

• 1 tbsp vegan butter

• 1 tbsp maple syrup

Directions:

1. Preheat stove to 425 degrees.

2. Line a baking tray with parchment paper.

3. Mix water and flour in a large bowl enough to fit cauliflower with spices and salt and combine flour mixture with cauliflower florets.

4. Set bread crumbs on a flat tray

5. Roll battered cauliflower in bread crumbs and place on baking tray making sure the cauliflower florets are not touching each other

6. Place cauliflower in the oven and bake for 20 minutes. Flip and bake for another 15 minutes till crispy.

7. Meanwhile, in a small pan, heat Frank’s hot sauce, vegan butter, and maple syrup. Let boil and turn off heat.

8. Place crispy cauliflower in a bowl and toss in the buffalo hot sauce immediately or the cauliflower will get soggy.

Plant based Thai curry (red or green)

Thai curries are so easy to make and if you have ingredients like coconut milk, red curry paste, green curry paste, kaffir lime leaves, and Thai basil, you are all set! All you need is an array of your favourite vegetables that you have in your fridge and a plant-based protein ( I love using Shitake mushrooms)

• Serves 4

• Prep time 15 mins

• Cook time 15 mins

Ingredients

• 1 3/4 cup coconut milk ( I use the Organic Aroy-D brand) You will need to divide it.

• 3 tbsp green curry or red curry paste (I use the Mae-Jin brand)

• 2 tbsp coconut sugar

• 3-4 kaffir lime leaves torn

• 1 1/2 cups bamboo shoots

• 1/4 cup Thai basil

• 1-2 Thai red chilli (chopped into small pieces)*

• 300g Shitake mushrooms ( stems removed and soaked in hot water for 10 minutes and water squeezed)

• Firm tofu (water drained and cubed)

• Himalayan salt to taste

• Soy sauce to taste (for red curry)

Choice of vegetables used for green curry:

• 1 cup broccoli cut up

• handful of baby corn

• 1 long eggplant cut in semi circles

• 1/2 red bell pepper, julienne cut

• 1/2 orange bell pepper, julienne cut

Choice of vegetables used for red curry:

• 1 red bell pepper, julienne cut

• 1/2 green bell pepper, julienne cut

Serve with:

• Jasmine rice (white or brown), or Wild blend rice

• Bean sprouts for garnish

Directions:

1. in a saucepan, add 3/4 cup coconut milk and bring to boil then reduce temperature to medium and cook to reduce the coconut milk till thick.

2. Add either green curry or red curry paste and keep cooking mixture till you see the coconut fat floating at the top.

3. Then add soaked and drained mushrooms and or drained tofu (or your choice of protein). Cook for about 2 minutes till flavours are absorbed; then add the rest of the coconut milk. If making red curry, add soy sauce here.

4. Add all your favourite vegetables and lastly add kaffir lime leaves, Thai basil and Thai chillies and serve as soon as the vegetables are cooked.

5. Serve with your choice of rice. Garnish with bean sprouts and Enjoy!!

*Red thai chillies can be quite spicy. Add one at a time or remove seeds to make them less spicy.

Mexican fajita bowl with corn salsa

Mexican food has to be my most favourite cuisine and is inherently plant-based. I love the flavours of the lime juice, cilantro and chilli powder. It reminds me of my time in Kampala, Uganda where I was born. It’s funny how similar food is, around the world and yet so different. Enjoy this amazing refreshing dish through the summer with your friends and family at home or at a picnic gathering.

• Serves 4

• Prep time 15 minutes

• Cook time 15 minutes

Ingredients:

Black beans mixture:

• 1 tablespoon vegetable oil

• 1 small yellow onion diced

• 3 cloves garlic minced

• 1/2 teaspoon ground cumin

• 1/4 teaspoon cayenne pepper optional

• 3 cups cooked black turtle beans

• 1/4 tsp Himalayan salt

• 1/4 cup fresh cilantro leaves chopped

Corn salsa:

• 2 cups cooked corn kernels

• 1/2 cup finely chopped red onion

• ½ cup finely chopped fresh cilantro

• 1 to 2 medium jalapeños, finely chopped

• juice of one lime

• 1 tablespoon white wine vinegar

• ¼ tsp Mexican chili powder

• ¼ tsp ground cumin

• ½ tsp Himalayan salt
  

Guacamole:

• 3 avocados, ripe

• 1/2 small onion, finely diced

• 2 Roma tomatoes, diced

• 3 tablespoons finely chopped fresh cilantro

• 1 jalapeno pepper, seeds removed and finely diced

• 1/2 tsp cumin ground

• 2 garlic cloves, minced

• 1 lime, juiced

• 1/2 tsp Himalayan salt

Fajita veggies:

• 3 multi-colored peppers, stemmed and sliced into strips

• 1 red onion, sliced into wedges

• 2 tablespoons vegetable oil

• 2 garlic cloves, chopped

• ½ teaspoon Mexican chili powder

• ½ teaspoon cumin ground

• ½ teaspoon sea salt, more to taste

• Splash of balsamic vinegar

• 2 limes, sliced into wedges

• Freshly ground black pepper

Serve with:

• White rice ( I used Indian basmati rice- you can use any rice of your choice)

• Tortilla chips

Directions:

1. For bean mixture, saute onions till golden brown and add cooked beans and spices and cilantro and cook till beans are coated with spices.

2. For corn salsa, mix all the ingredients till corn is covered with spices and lime juice.

3. For the guacamole, mash the avocados in a bowl and add all the ingredients and mash with a fork ( If you like it smoother, you can blend the avocados and then add the other ingredients)

4. For the veggies, heat oil and stir fry the onions, peppers, and add all the spices, garlic and vinegar and remove right away not to get them too soggy. I like them a little crunchy.

5. Arrange bowl with rice, beans, guacamole, fajita vegetables and garnish with lime slices

Paneer or tofu tikka tacos

What do you do with leftover paneer tikka?  You make paneer tacos!  Enjoy this amazing Indian-Mexican colourful dish with your friends and family on a regular weeknight or a small get together at home.

Paneer or tofu tikka is a popular Indian street food and originates in northern India. The combination of  yellow, red, orange peppers, red onions, garlic, chipotle chilli , lemon and cilantro sautéed into a spicy fajita mixture on top of a piece of  spicy paneer or tofu tikka placed on a corn tortilla and a dollop of guacamole is full of  an Indian-Mexican fusion delight!

In olive oil, sauté sliced peppers, red onions, garlic, Himalayan salt and chipotle chili powder.

Paneer tikka tacos

• Serves: 4-6

• Prep Time: 30 minutes

• Cooking Time: 20 minutes

INGREDIENTS

• Panneer or tofu Tikka (Recipe in previous post)

• 24 mini corn tortillas

• 3 tbsp olive oil

• 1/2 red pepper sliced

• 1/2 orange pepper sliced

• 1/2 yellow pepper sliced

• 1/2 red onion sliced

• 2 garlic cloves minced

• 1/2 cup cilantro

• 1 green chilli chopped (optional)

• 1/2 tsp chipotle chilli ground

• Himalayan salt to taste

• juice of half a lemon

INSTRUCTIONS

In a skillet on medium heat add olive oil and sauté  the red onions and all the peppers on medium heat. Add garlic, salt and chipotle and add cilantro and lemon juice after vegetables are cooked through.

On a separate pan, heat the tortillas on both sides or place on a grill and place them in a towel so they stay warm.

Layer each corn tortilla with paneer tikka (recipe from previous post, fajita style pepper mixture and serve with a dollop of guacamole and sour cream or your favourite Mexican or Indian hot sauce.

Enjoy!

Paneer /tofu tikka

Paneer tikka is a popular Indian appetizer where chunks of paneer (Indian cottage cheese) are marinated in yogurt and spices and then grilled in a tandoor( a traditional clay oven) and if you don’t have one, just barbecue the paneer tikka on a barbecue!  And if you don’t have a barbecue, pan fry the tikka on a tawa (Indian griddle). If you are plant-based vegan, you can use firm tofu as well.

My take on this dish is that I have changed it up  a bit and included Harissa, a North African Chilli paste which is a blend of hot red peppers, coriander seeds, cumin seeds, caraway seeds, olive oil, garlic, tomato paste, salt and lemon juice.

The marinade is a blend of yogurt, garlic paste, ginger paste, Harissa, Himalayan salt and cumin ground.

PANEER TIKKA WITH SPICY MINT CHUTNEY

• Serves: 4-6

• Prep Time: 40 minutes

• Cooking Time: 10 minutes

INGREDIENTS

• 2 lbs Paneer cheese or firm tofu

  First marinade

• 2 tbsp lemon juice

• 2 tsp garlic paste

• 2 tsp ginger paste

• 1 tsp Himalayan salt

• 1/4 cup olive oil

Second Marinade

• 4 tbs plain greek yogurt

• 1 tbsp tomato paste

• 1 tsp fine sea salt

• 1/2 tsp cayenne

• 1/2 tsp turmeric powder

• 1 tsp cumin powder

• 1 tsp dried parsley

INSTRUCTIONS

1. Cut paneer or tofu into  thick cubes or in triangles or rectangles.

2. Mix the ingredients from the first marinade and marinate (paneer, tofu) for 20 minutes

3. Mix the ingredients from the second marinade and pour over the paneer, tofu , or chicken and marinate for 6 hours at least in the refrigerator

Grill on barbecue on medium high heat for 10 -15 minutes till you see the paneer with grill marks or golden brown.

Serve immediately with spicy mint chutney from my previous post.

Click here for Chicken tikka recipe

Spicy mint chutney

When you have mint growing in your garden and don’t know what to do with it, you make mojitos!! But seriously, I really do have a lot of mint and now with the season changing, its time to make my amazing mint chutney that our family and friends can enjoy over the winter and spring with samosas, kebabs and my red lentil fritters.

Such a simple and easy chutney with only a few ingredients, it really only takes a few minutes to make. You can freeze this chutney in ice cube trays and then store frozen in brown paper bags (so they don’t stick together).

All you need is a bunch of roughly chopped cilantro with stems, lemon, mint leaves, garlic cloves, hot green chillies and Himalayan salt.

SPICY MINT CHUTNEY

• Prep Time: 20 minutes

• Cooking Time: 5 minutes

INGREDIENTS

• 1 1/2 cup washed & roughly chopped cilantro with stems

• 1 cup chopped mint leaves, stems removed

• 1/2 tsp Himalayan salt

• Juice of half a lemon

• 2 garlic cloves

• 1-2 hot chillies

• 1/2 cup water

INSTRUCTIONS

Blend all the ingredients till smooth

Serve with appetizers like fried or baked samosas, pakoras, lentil fritters, kebabs, or whatever your heart desires.

This chutney is amazing with paneer tikka or chicken tikka!

Grilled eggplant with a garlic-cumin and feta dressing

I am always looking for ways to pump up my eggplant. Summer always inspires me to go Mediterranean. This grilled eggplant  with a flavourful garlic, cumin and feta dressing will make you a star with your guests.  This dish looks really nice served on a platter with the luscious Mediterranean dressing scattered all over it.  Get your favourite Mediterranean music on  and enjoy this amazing side dish or appetizer with your friends or your inside bubble family.

All you need is one eggplant, extra virgin olive oil,  garlic, lemon juice, one small chopped green onion, heirloom tomato chopped, crumbled feta, cumin, cayenne, fresh mint, and cilantro. It can be served as a side dish with chicken or lamb or as an appetizer with pita or a baguette.

Slice eggplant length wise, brush olive oil on both sides and add salt. Fire up the grill to 425 degrees F and grill for 3 minutes per side or till you see golden brown grill marks. For the garlic-cumin dressing, pound garlic and a pinch of salt into a paste. Combine garlic paste with lemon juice and let sit for 10 minutes. Add the green onions, chopped tomatoes, slightly roasted and crushed cumin seeds, cayenne, crumbled feta, mint and cilantro. Scatter the dressing over the grilled eggplant and serve.

GRILLED EGGPLANT WITH A GARLIC-CUMIN AND FETA DRESSING

• Serves: 4-6

• Prep Time: 15 minutes

• Cooking Time: 15 minutes

INGREDIENTS

• 1 large globe eggplant

• 6 Tbsp Extra virgin olive oil

• Sea salt

• 1 clove garlic

• 1 1/2 Tbsp fresh lemon juice

• 1/2 cup chopped green onions

• 1 chopped heirloom tomato

• 1/2 tsp roasted, crushed cumin seeds

• 1/4 tsp cayenne

• 1/4 cup crumbled feta (Vegan option can be used)

• 2 Tbsp coarsely chopped mint

• 2 Tbsp coarsely chopped cilantro

INSTRUCTIONS

Slice eggplant length wise, brush 3tbsp of  olive oil on both sides and add salt. Fire up the grill to 425 degrees F and grill for 3 minutes per side or till you see golden brown grill marks. Set aside the grilled eggplant on a serving platter.

Garlic-cumin and feta dressing:

For the dressing,  with a mortar and pestle, pound garlic and a pinch of salt into a paste. Combine garlic paste with lemon juice and let sit for 10 minutes. Add the chopped green onions, chopped tomatoes, slightly roasted and crushed cumin seeds, cayenne, crumbled feta, mint and cilantro.  Stir all ingredients and pour the dressing over the grilled eggplant and serve. Serve as a side dish to lamb or chicken or as an appetizer with pita bread or a baguette.

Enjoy!

SPICY ROASTED ALMONDS AND CASHEW

I played around with this recipe and finally got it down to perfection.  A few years ago, everywhere you went to get roasted nuts, the ingredients were always canola oil, maltodextrin and other ingredients whose names you couldn’t pronounce. My recipe has cayenne, himalayan salt, and water. Yes water!!   I make these nuts for friends and family and everyone is always impressed. You can add as much spice as you want. I just make them spicy enough for my taste buds. My Dad used to love these. Thought I would make these today in memory of my Dad for Father’s Day.

All you need is raw cashews, raw almonds, cayenne, himalayan salt and water.  First wash the nuts several times and soak for about 20 minutes. Studies show the longer you soak the nuts, the better. If you have time to soak them overnight, its better, but the roasting time will increase as the nuts will take longer to get that crunch.

After washing and soaking, mix cayenne and himalayan salt in 1/4 cup of hot boiling water and pour over nuts and mix thoroughly making sure all the nuts are evenly coated.

Bake for an hour and a half at 250 degrees F and keep stirring the mixture at 20 minute intervals. Leave the nuts to cool in the oven.

SPICY ROASTED ALMONDS AND CASHEW

• Serves: 6-10

• Prep Time: 30 minutes

• Cooking Time: 90 minutes

INGREDIENTS

• 1/2 cup raw cashews

• 1/2 cup raw almonds

• 1/2 tsp cayenne

• 1/2 tsp Himalayan salt

• 1/4 cup hot water

INSTRUCTIONS

Wash nuts several times and soak nuts in cold water for about 20 minutes.  You can soak for longer but this will increase your roasting time. Preheat oven to 250 degrees F.  Rinse nuts and set aside.  Mix the cayenne and Himalayan salt in hot water and stir till salt has dissolved and add the mixture to the nuts. Stir, making sure the nuts are coated evenly. Transfer to a baking tray covered with parchment paper.  Roast the nuts for about an hour and a half stirring every twenty minutes so they cook evenly.  Leave the nuts to cool in the oven.

HOT AND SPICY MANGO MOJITO (NON-ALCOHOLIC)

During the summer months, I am always looking for colourful fruity and spicy drinks. This hot and spicy mango mojito will do the trick every time. Enjoying this drink on a nice sunny day with some guacamole and tortilla chips on my patio listening to some latino music is the best way to spend a nice evening.  This drink is diluted with sparkling water and has no  added sugar or alcohol (if you need to spike it, substitute the sparkling water for more mango juice and add rum or tequila.)

Ingredients you need are unsweetened mango juice, lime, jalapeño, mint leaves, himalayan salt, sparkling water or club soda.

Chop lime in quarters and slice 2 for garnish, slice 1/2 a jalapeño, and chop 4 mint leaves.

In a mortar and pestle mash up the lime, jalapeno and mint adding 1/4 tsp of Himalayan salt. Scoop out the mashed ingredients and add to 1 cup of unsweetened mango juice.

Add 1 cup of sparkling water or 1 cup of club soda and 6-8 ice cubes.

HOT AND SPICY MANGO MOJITO (NON-ALCOHOLIC)

• Serves: 2

• Prep Time: 5 minutes

• Cooking Time: 10 minutes

INGREDIENTS

• 1 cup unsweetened mango juice

• 1 lime chopped in quarters ( reserve 2 semi circle slices for garnish)

• 1/4 to 1/2 jalapeno sliced in circles (the more you use, the spicier)

• 7 mint leaves (chopped fine and reserve 3 for garnish)

• 1/4 tsp.Himalayan salt

• 1 cup sparkling water or club soda

INSTRUCTIONS

Place 2 glasses in the freezer and chill for 10 minutes. In a mortar, add lime chopped into quarters, sliced jalapeños, chopped mint leaves, Himalayan salt and mash with pestle till all ingredients are meshed together.  Add all ingredients to mango juice, then add sparkling water and ice and stir and pour into chilled glasses. Garnish with jalapeno slices, mint leaves and a slice of lime.

Enjoy!

SPICY MANGO SALSA

This mango salsa was also developed with my childhood memories of buying spicy cut up mangoes from a vendor stand walking home from school on a tropical hot sunny day. The ripe mango, crunchy cucumbers, red onions and red peppers along with the tantalizing flavours of fresh mint, cumin and cilantro is absolutely to die for. The True Nosh Ghost pepper sauce does the trick here as it is perfectly spicy, sugar free, preservative free and gluten free.

Finely chop all ingredients and mix.

SPICY MANGO SALSA

• Prep Time: 5 minutes

• Cooking Time: 20 minutes

INGREDIENTS

• 1/2 cucumber, finely chopped

• 1/2 red bell pepper, finely chopped

• 1/2 red onion, finely chopped

• 2-3 mint leaves finely chopped

• 2 green onions, finely chopped

• 1/2 cup cilantro, finely chopped

• 1 garlic clove mashed

• 1/4 tsp cumin ground

• Juice of two limes

• 1 -2 tsp True nosh ghost pepper sauce

• Himalayan salt to taste

INSTRUCTIONS

In a mixing bowl, add all ingredients and mix. Refrigerate for an hour and serve chilled with Tortilla chips.

Enjoy!

SPICY MANGO SALAD

Mangoes were always sold on vendor carts in Uganda -split and sprinkled with lots of  hot chilli powder and lemon salt.   Memories of  walking home after school during my childhood always include spicy mangoes. The mangoes were either raw, sour and crunchy or ripe, soft and sweet.  When mangoes are in season here, I normally take advantage of using them in refreshing salads, salsas and drinks.

My recipes are rather on the spicy side as my memories of mangoes always include “hot and spicy”.  One of my favourite salads in the summer is a good mango salad. I have tried various ingredients like jicama, cucumbers, peppers but I always loved the combination of green apples, red onions, jalapeños and ripe mangoes.

The ingredients sliced thin and evenly will make the salad more appealing and enjoyable. Jalapeños can be sliced long or chopped fine depending on your spice taste buds! For me, the spicier the better.

SPICY MANGO SALAD

• Serves: 2

• Prep Time: 5 minutes

• Cooking Time: 20 minutes

Serves: 2 Prep Time: 5 minutes Cooking Time: 20 minutesRating: 5.0/5 ( 1 voted )

INGREDIENTS

• 1/2 green apple thinly sliced

• 1 ripe mango thinly sliced

• 1/2 red onion thinly sliced

• 1/2 jalapeño thinly sliced

• 1 garlic clove mashed

• 1/4 tsp cumin ground

• Himalayan salt to taste

• Juice of 1 lime

• 2 tbsp olive oil

• 1/4 cup cilantro chopped

• 1-2 tsp TrueNosh Ghost pepper sauce

INSTRUCTIONS

Slice all ingredients evenly and mix all ingredients together.  True Nosh hot sauces are sugar free, preservative free and gluten free and perfectly spicy for my salad.

Enjoy!

COCONUT CHUTNEY

Growing up in East Africa, coconut chutney was served with all of our vegetarian snacks and with all of our barbecue meats. This favourite chutney will set your taste buds with sheer joy. As coconut was readily available in Africa, the coconut flesh was used to make this chutney. I use desiccated coconut as it is readily available and the chutney can be made in less than an hour to add to your bhajias, samosas, barbecue meats and pretty much anything really!

This chutney is super easy to make and only a few ingredients like coconut, cilantro, green chilli, lemon and a granny smith apple are needed. Soak 1 cup of fine or medium unsweetened coconut in 1 cup of water and 6 tbsp of fresh lemon juice for about 20 minutes. Wash and remove stems of cilantro and green chilli. Remove seeds from from the granny smith apple. Blend all ingredients including the water and lemon juice. Garlic can be added to make the chutney rise to another level but thats optional.

COCONUT CHUTNEY

• Serves: 6-10

• Prep Time: 10 minutes

• Cooking Time: 20 minutes

INGREDIENTS

• 1 cup fine unsweetened coconut

• 6 tbsp fresh lemon juice

• 1 cup cold water

• 1 bunch cilantro, washed and stems removed

• 1-2 green chillies, washed and stems removed

• 1 granny smith apple, washed and seeds removed and halved

• 1/2 tsp Himalayan salt

• 1 tsp garlic paste (optional)

INSTRUCTIONS

Soak coconut in 1 cup of water and lemon juice for about 20 minutes. Add all ingredients in the blender and blend till you get a nice smooth green chutney. If you need to add more water, add a little at a time.

The chutney can be added to pretty much all the Indian snacks and barbecues.

Enjoy!!

SHAKSHOUKA

Shakshouka in Arabic is a dish of poached eggs in a sauce of tomatoes, olive oil, peppers, onions, garlic and commonly spiced with paprika, cayenne and cumin.  This Mediterranean dish has been around for centuries and is super easy to make. Its perfect for a  Mediterranean brunch theme served with warm pita bread, crusty bread, roasted potatoes or a fattoush salad.  This saucy tomato concoction can have you going for seconds and thirds.

This recipe is very easy and your guests will feel very special.  Just chop up onions, peppers, tomatoes, garlic and start by sautéing the onions, peppers and garlic in olive oil.

Add tomatoes and crushed tomatoes and all the greens and save a little parsley to garnish later.

Once you see the tomatoes cooked and saucy, add the eggs slowly and one at a time.

SHAKSHOUKA

• Serves: 4

• Prep Time: 20 minutes

• Cooking Time: 20 minutes

INGREDIENTS

• 4 Tbsp Olive oil

• 1/2 yellow onion, roughly chopped

• 1 yellow pepper, roughly chopped

• 6 Roma tomatoes, roughly chopped

• 2 green onions, chopped

• 1/2 cup chopped parsley

• 1/2 cup cilantro chopped

• 1 tsp Himalayan salt

• 1/2 tsp black pepper ground

• 1/2 tsp sumac

• 1/2 tsp spanish paprika

• 1/2 tsp chilli flakes

• 1/4 cup crushed tomatoes

• 4 eggs

• 1/2 cup crumbled feta

• Pinch of Maldon salt (optional)

• Pita bread toasted for serving

INSTRUCTIONS

Preheat oven to 375 degrees F.

In a large skillet, on medium high heat, add olive oil and add the chopped onions, peppers and garlic.  When the onions are translucent, add tomatoes, crushed tomatoes and spices and let cook till tomatoes are tender. Add all the greens, saving a little parsley for garnishing.  Cover the skillet and let the tomatoes cook for about 10 minutes stirring occasionally till sauce thickens.  Take skillet off the heat and break eggs one at a time into a bowl and slowly slide them onto the tomato mixture. Add crumbled feta all around the eggs and bake for 12-15 minutes till egg whites are firm but yolks runny. Sprinkle with parsley and Maldon salt and serve from the pan with warm pita bread.

Enjoy!

CHANNA BATETA (CHICKPEAS AND POTATOES IN A TANGY TAMARIND SAUCE)

One of my favourite snacks while growing up in Kampala, Uganda was channa bateta. This dish was very popular in East Africa and many of the Indians from Gujarat often served this flavourful and tangy dish at their homes when entertaining. One just can’t resist seconds and thirds. I remember my elementary school canteen selling this amazing chickpea stew at lunch time and it was always sold out. This was also a very popular dish sold outside by street vendors on a Friday night after prayers. We used to socialize with a bowl of channa bateta served with crumbled up cassava chips and tamarind chutney drizzled all over it. I have captured the recipe to be similar to what my taste buds can remember as a 9 year old. The chickpeas used in my recipe are the garbanzo beans and the original used in Kampala, are the desi chickpeas (smaller and brown skinned). Both are great!

CHANNA BATETA (CHICKPEAS AND POTATOES IN A TANGY TAMARIND SAUCE)

• Serves: 4-6

• Prep Time: 10 minutes

• Cooking Time: 40 minutes

INGREDIENTS

• 1/4 cup oil ( I prefer sunflower)

• 1/2 tsp cumin seeds

• 1/2 tsp black mustard seeds

• 10 curry leaves

• 1/4 tsp ground turmeric

• 1 green chilli (your preference of heat)

• 6 large potatoes 3/4"cubed

• 2 tsp garlic minced

• 2 tsp ground cumin

• 2 tsp sea salt

• 1/8 tsp cayenne (optional-only if you want it spicy)

• 3 tbsp crushed tomatoes

• 1 cup tamarind water

• 3 cups boiling water

• 3 cups cooked chick peas

• 1 tbsp chana flour combined with 1/4 cup water (used as a thickener)

• 1 cup chopped cilantro

INSTRUCTIONS

In a medium pot, heat oil on medium high and add cumin seeds, black mustard seeds, turmeric, curry leaves and split green chilli. Add potatoes as soon as the seeds pop, and saute about 2 minutes.

Add garlic paste, ground cumin, sea salt, cayenne (optional), crushed tomatoes. tamarind water and keep stirring to combine all the flavours.  Add the boiling water, cover and let boil around 20 minutes till potatoes are almost done. Add chickpeas and boil for another 5 minutes till potatoes are soft and tender.  Mix chana flour and water in a little bowl and add the paste slowly. This will thicken the chana bateta (you can add  1 more cup of  boiling water if the mixture is too thick). Lastly, add the chopped cilantro.

To serve this amazing stew, just ladle into a bowl, add crumbled potato chips, or cassava chips or chewdo (a savoury East African mixture of rice flakes, nuts, fried lentils which is amazingly crunchy) and drizzle tamarind chutney all over. Enjoy!

INDIAN EGGPLANT AND YOGURT BHARTHO

I have always loved the combination of eggplant and yogurt. Growing up in Kampala, Uganda, my grandmother always made a family favourite passed down from her grandmother in Gujarat, India . She used to make me this amazing refreshing combination of eggplant, yogurt, some spices and fresh paratha which would be ready for me after school on a hot day. This snack was a family favourite and my son always asks for it when he comes home from afar. This refreshing dish is similar to the Lebanese, Baba Ganoush which is also one of my favourites and also on my blog.

INDIAN EGGPLANT AND YOGURT BHARTHO

• Serve: 4

• Prep Time: 5 minutes

• Cooking Time: 40 minutes

INGREDIENTS

• 1 dome eggplant

• 1/2 tsp garlic paste

• 1/2 tsp green chilli paste (hot chilli pepper ground in a mortar and pestle)

• 1 tsp Himalayan salt

• 1/2 tsp ground cumin

• 1 cup yogurt (dairy or non dairy)

• 1/4 cup green onions chopped

• 1/4 cup cilantro chopped

INSTRUCTIONS

Preheat stove to 350 degrees

Wash the eggplant and remove the leaves leaving the stem intact. Brush oil all over the eggplant then cut one slit 1 inch  deep from top to bottom and place on a baking dish. Bake for 10 minutes and increase temperature to broil. Broil for 10 minutes and turn the eggplant to broil the other side for another 10 minutes. Turn off the stove and let the eggplant rest for about 8 minutes in the stove. Remove the eggplant and let cool till you can handle it.  Carefully remove the skin from where the slit was made and place the mushy eggplant in a bowl. Mash up the eggplant with a knife, fork or masher and add all the ingredients and mash till it looks like a yogurt dip ( I like it chunky).  Garnish with cilantro and serve with pita bread, vegetables, or spicy paratha.

Enjoy!

YELLOW MUNG BEAN CURRY (MUNG BEAN HUSKLESS)

YELLOW MUNG BEAN CURRY (MUNG BEAN HUSKLESS)

• Serves: 3

• Prep Time: 20 minutes

• Cooking Time: 40 minutes

INGREDIENTS

• 1 cup yellow mung beans ( mung beans huskless soaked about 6 hours)

• 1 small onion chopped

• 3 tbsp sunflower oil (or any other cooking oil)

• 1 tsp whole cumin seeds

• 1 small tomato chopped

• 1/4 tsp turmeric powder

• 1/4 tsp cayenne

• 1/2 tsp ground coriander

• 1/2 tsp ground cumin

• 1/2 tsp garlic paste

• 1/2 tsp ginger paste

• 1 1/2 tsp Himalayan salt

• 1 cup crushed tomatoes

• Juice of half a lemon

• 2-3 cups hot water

INSTRUCTIONS

In a medium sized pot, heat oil and saute onions till they are fragrant and golden brown. Add cumin seeds and saute for another minute. Add chopped tomatoes, turmeric, cayenne, ground coriander, ground cumin , garlic paste, ginger paste, salt and lemon juice. Keep stirring for five minutes till spices and tomatoes are cooked through. Add soaked, rinsed  and drained mung beans and cook for another five minutes. Add crushed tomatoes and continue cooking for two minutes. Add two cups of water and cook for 20-30 minutes on medium heat till mung beans are tender but not mushy.  If you need to add more water to make the curry saucy, add more water. Serve with roti or rice or just add on a salad as a vegan protein.  Enjoy!

VEGGIE PILAFF

VEGGIE PILAF

• Serves: 4-6

• Prep Time: 10 minutes

• Cooking Time: 40 minutes

INGREDIENTS

• 3 tbsp sunflower oil

• 1 chopped onion

• 1 green chilli slit in half

• 1 1/2 tsp whole cumin

• 2 cardamom pods slit

• 2 cinnamon sticks

• 2 whole cloves

• 1 roma tomato diced

• 3 medium potatoes cut into 1 inch cubes

• 1/2 tsp ground cumin

• 2 tsp garlic paste

• 1 1/2 cup frozen mixed vegetables

• 2 1/2 tsp sea salt

• 2 cups washed and soaked basmati rice

• 3 cups water

INSTRUCTIONS

Preheat oven to 350 degrees.  In a medium  sized pot, heat oil  on medium to high heat and add chopped onion.  Once the onions are golden brown and fragrant, add the green chilli and cumin seeds;  making sure not to burn the onions,  add cardamom, cinnamon sticks and cloves;  then add potatoes and keep stirring the mixture making sure the onions don't burn. Add  diced tomatoes, garlic, ground cumin, ground coriander and salt. Stir mixture until potatoes are semi done.

Add water and once boiled, add rinsed and drained rice and frozen vegetables.  Let boil until you see holes at the top. Cover and let it cook in a preheated oven at 350 degrees for 20 minutes until rice is cooked through.

You can serve pilaf with the spicy corn (recipe on my blog) and add kachumber ( a simple Indian refreshing side salad)

Enjoy!