Next Level Vegan Ramen

This is not your mama’s Ramen.

And it is also not so much a recipe as an approach…

A few weeks ago shopping at a local Asian market, the checkout person generously tucked four packages of Ramen-type dry noodle soup packages into my box of purchased items. And the soup turned out to be vegan. On its own, it is flavorful, if a little salty, and a bit one-note in color and texture, not to mention of questionable nutritional value.

But, stay tuned…

Yesterday, hungry for lunch–I turned out not to need dinner–and with a fridge full of fresh ingredients left over from a dinner party, I changed all that.  The dinner party meal was Southwestern, but the raw ingredients could have just as easily been Asian.

To kick up a basic bowl of Ramen into a truly beautiful, vitamin-packed, and hydrating dish–company-worthy even–as I did, just follow or adapt my quick and easy formula:

To a basic Ramen package consisting of dry noodles and seasoning packets calling for 2 cups of water:

Double the water, add seasoning packet(s), loosely cover, bring to a simmer, add noodles, and simmer for 3 minutes. During last minute, add 2 big handfuls of greens (tender baby kale, spinach, etc.) and stir to combine.

To serve, ladle into one or two pretty bowls and top with any or all of the following:

  • Several good shakes of vegan fish sauce (sold as vegetarian)
  • Shredded raw purple cabbage
  • Shredded raw carrot
  • Thinly sliced raw radish

Thinly sliced rae yellow, orange, or red bell peppers

  • Raw bean sprouts
  • Sliced raw green onions
  • Lightly roasted and salted cashews or peanuts
  • Fresh cilantro, mint, and/or Thai basil sprigs
  • Fresh lime wedges

Serve with chopsticks for the most satisfying quick meal ever.

 

 

Print Friendly, PDF & Email

Vegan Red Curry Popcorn with Cashews and Cabbage
(I know this sounds a bit odd,
but it is outrageously declicious)

Yield: 2 servings.

This recipe defies both description and categorization; hence, I didn’t know whether to tag it as a vegetable side dish, snack, slaw, or ???  I suppose it could even be a main dish.

But, no matter.  Whatever you call it or whenever you eat it–I was starved, so I invented it on the fly and devoured it for “brunch” today, as I am home on Spring Break with a bit more time to experiment–you will love it, odd as it sounds.

Be sure to serve it in a pretty Asian bowl with chopsticks to make a mouthwatering presentation that is as fun to eat as it is pretty.

1 tablespoon vegan butter

3 tablespoons vegan sour cream (you could use mayo or the thick part of coconut milk that separates in the can, but I wanted less calories)

1/4 teaspoon prepared Thai Red Curry Paste (feel free to add a bit more if you desire a more pronounced flavor and more heat)

1-2 tablesoon vegan fish sauce (sold as vegetarian in Asian markets), lime juice or half of each

6 cups popped kettle corn (slightly sweet and salty)

1/2 cup shredded purple cabbage (I buy it shredded in the bag; the type with some shredded carrot mixed in would be delicious too)

1/4 cup lightly roasted and salted cashew halves or peanuts + a couple for garnish

1 tablespoon pinched fresh cilantro leaves (feel free to chop but I was to impatient) + 2 sprigs for garnish

In a medium-large bowl, melt butter with sour cream in microwave for 30 seconds to a minute.whisk in curry paste and fish sauce.  Fold in remaining ingredients, except garnishes.  Pile into two small Asian-style bowls, garnish with cilantro sprigs and cashew halves, and serve immediately with chopsticks so that popcorn doesn’t become soggy.

Print Friendly, PDF & Email

Vegan Bangkok Biscuit Stack: Filled Coconut Red Curry-Basil Biscuits

Vegan Coconut Red Curry-Basil Biscuit Stack

Yield: 8-2 inch biscuits (recipe easily doubles)

Woa!  I’m not one to brag, but these may be a “best ever” here on The Blooming Platter…

To celebrate the release of the FREE Snackable eBook, the good folks at Go Dairy Free and So Delicious Dairy Free have teamed up again to sponsor the ultimate Snackable Recipe Contest!

Contestants may enter two recipes in the Savory, Sweet, or Sippable categories and this is my second and final Savory entry.

I have to say, myy Vegan Bangkok Biscuit Stacks are every bit as irresistible as I thought they might be when the idea popped into my head yesterday (after an unmitigated disaster of an attempt with another idea the day before!).

Winner, winner, vegan dinner?  (Er, I mean snack.)

Quick recipe note: avoid omitting the teaspoon of vinegar or vegan fish sauce as it is necessary to interact with the baking soda for proper rise…and, boy do they rise!

Vegan Bangkok Biscuit Stack

3 tablespoons vegan butter, divided

1 cup all-purpose flour (I use white whole wheat)

1/2 teaspoon baking soda

1/4 teaspoon sea salt

1 tablespoon shortening (preferably frozen)

1 tablespoon prepared Thai red curry paste

1 teaspoon rice wine vinegar or vegan fish sauce (sold as “vegetarian” in Asian markets)

Approximately 6 to 8-1 1/2 inch fresh basil or Thai basil leaves

1/3 cup So Delicious Original Coconut Milk Creamer

Pickled Veggies (recipe follows; make while biscuits bake)

Garlic Aioli (recipe follows)

1/3 cup caramelized onions or 8-2 inch grilled tofu squares, etc.

Garnish: 8 sprigs fresh basil

Preheat oven to 45o degrees.  Melt 1 tablespoon vegan butter in a 6-inch (or larger) cast iron skillet placed in oven.  Remove and set aside.  In bowl of food processor, place flour, baking soda, salt, remaining 2 tablespoons of vegan butter and shortening.  Pulse a few times until vegan butter and shortening are well-distributed throughout and dough looks like damp sand.  Add curry paste, vinegar or fish sauce, and basil leaves and pulse until basil is finely chopped.  Drizzle with coconut creamer and pulse until dough comes together in a ball and basil is minced, but still visible.   Note: you may cut the butter and shortening into flour mixture by hand, mince the basil, and mix all ingredients together with a fork if you prefer.  

Turn dough onto a lightly floured surface and pat into a 3/4 inch disk.  Working quickly, fold in sides like you are folding a business envelope, pat into a 3/4 inch disk, turn a quarter turn and repeat 4 more times.  Cut with a 2 inch biscuit or cookie cutter or sturdy glass.  Place each biscuit into the prepared skillet, right side down, and then flip right side up to coat both sides with butter.  Bake for 10 to 12 minutes.

Remove from oven and, when cool enough to handle, spread each biscuit with 1/8th of the Garlic Aioli,  1/8th of the caramelized onions or a slice of tofu, and 1/8th of the Pickled Veggies.  Serve immediately, garnished with fresh basil sprigs.

Pickled Veggies:

8 thin slices cucumber

1/3 cup shredded carrots (I purchase pre-shredded)

2 teaspoons rice wine vinegar or vegan fish sauce (sold as “vegetarian” in Asian markets)

Toss together in a small non-reactive bowl or carton and set aside.

Garlic Aioli:

3 tablespoons vegan mayonnaise

1/8 teaspoon garlic powder

In a small cup, whisk together mayonnaise and garlic powder until well combined.

Snackable-Recipe-Contest-Badge

Print Friendly, PDF & Email

Vegan Thai Pumpkin and Tofu in Coconut Red Curry Sauce–A Restaurant Leftover Redux

Thai Pumpkin and Tofu in Coconut Red Curry Sauce--Restaurant Leftovers Redux

Yield: 2 servings

I LOVE Thai food but, let’s face it, those creamy coconut milk dishes–even vegan–are pretty indulgent in the calorie department.  So, recently, when we went out for Thai, I allowed myself part of my dinner of pumpkin and tofu in coconut red curry sauce–which was mostly velvety rich sauce–and brought the rest home.

Rather than just eat the leftovers “as is,” I decided I could make them more healthful and colorful while stretching them into two more meals with the addition of just a very few fresh ingredients.

So, that’s what I did, and it was outstanding!  Following is my easy recipe.  Because restaurant dishes will vary, just trust your instincts and taste buds when you set about doctoring up your leftovers.

1 tablespoon vegetable oil

Half of a medium yellow onion, slivered (or 1 small yellow onion)

Sea salt to taste

1 red bell pepper, stemmed and seeded, diced

Approximately 1 cup leftover vegan pumpkin and tofu in coconut red curry sauce with optional white rice (or something similar)

2 handfuls baby kale

2 to 4 tablespoons vegan fish sauce (sold at Asian markets as “vegetarian”)

Optional: approximately 1/4 cup fresh Thai basil, whole leaves or coarsely chopped + more for garnish if desired (sold in Asian markets)

Freshly ground black pepper to taste

1/4 cup lightly roasted and salted cashews

In a large cast iron skillet–or wok–over medium-high, heat oil.  Add onion and a pinch of salt and sauté for about 3 minutes, stirring frequently, until softened and beginning to turn translucent.  Add bell pepper and continue sautéing and stirring for another 2 to 3 minutes or until bell pepper is softened.  Add leftover pumpkin and tofu in coconut red curry sauce or similar dish, including any rice, up to about 1/2 of the amount of curry, and heat through, stirring.  (Any more rice, and the finished product will be too thick and dry.)  Sprinkle kale over the top and gently fold in just until it wilts slightly.   Add remaining ingredients, except cashews, including more salt to taste.  Heat through, and serve immediately topped with cashews and optional garnish of additional Thai basil.  If mixture becomes too thick, think with a little coconut milk, vegetable stock, or even water.

 

Print Friendly, PDF & Email

Vegan Chili-“Cheese” Dog–A Thai-Influenced Tofutti Exclusive!

Chili-Cheese Dog with Bandana on RightYield: 4 “dogs”

I created this recipe as a Tofutti Brands exclusive in honor of National Dog Day!

These are not your mama’s Chili-Cheese Dogs!  The chili refers to the red chili peppers in Thai Red Curry Paste (readily available at Asian markets and the international aisle of many grocery stores).  And the “cheese” refers to Tofutti’s delectable Better than Cream Cheese.

These two ingredients combine with a  very few others to make a knock out “sauce” for you dog, while juicy crunch is provided by a Fresh Cucumber-Carrot Slaw.  

You will want these Thai-American top dogs to “sit” and “stay” at all your picnics, indoors or out!

Cucumber-Carrot Slaw (recipe follows)–make first and set aside

4 lightly oiled and grilled or toasted hot dog buns (I chose potato rolls)

4 grilled or broiled vegan “hot dogs” (widely available on the organic aisles in grocery stores)

Thai Chili-“Cheese” Sauce (recipe follows)

Garnish:  4 teaspoons lightly roasted, salted and chopped cashews or peanuts plus 4 fresh Thai basil sprigs (widely available in Asian markets)

To assemble each dog, squirt or spread about 1/8th of sauce onto a grilled or toasted bun.  Layer with 1/4 of the slaw, and top with a grilled dog.  Then zig-zag about another 1/8th of the sauce over the top–squirting or drizzling–and garnish with about a teaspoon of chopped nuts and a Thai basil sprig.  Serve immediately.

 

Fresh Cucumber-Carrot Slaw:

*1 medium cucumber, seeded, but not peeled, and julienned or shredded

*1 medium carrot, julienned or shredded

**2 tablespoons finely chopped Thai basil

2 tablespoons vegan “fish” sauce (sold as “vegetarian” in Asian markets)

1 teaspoon rice wine vinegar

1/8 teaspoon salt

Combine all ingredients in a  medium non-reactive bowl and allow to sit for 5 or so minutes.  Transfer mixture to a strainer or sieve, and place over the same bowl.  Allow to drain while you continue with recipe.  Gently press on the vegetables with the back of a spoon before using.  Save the juice for another purpose because even though the sauce calls for the same ingredients, here they are diluted with vegetable juice and, hence, not potent enough for the sauce.  *I use a food processor with a grater attachment for these tasks.  **Note, you may use Italian basil, but it will not have the pronounced anise-like flavor of Thai basil.  

Thai Chili-“Cheese” Sauce:

3 tablespoons Tofutti Better than Cream Cheese, softened

3 tablespoons Tofutti Better than Sour Cream

2 tablespoons vegan “fish” sauce (sold as “vegetarian” in Asian markets)

1 teaspoon rice wine vinegar

1 teaspoon Thai Red Curry Paste

In a small non-reactive bowl, whish together all ingredients until very smooth.  I like to transfer to a plastic squirt bottle from the dollar store for dispensing.

Print Friendly, PDF & Email

Vegan Thai Buddha Spring Roll Bowl

Thai Buddha Spring Roll BowlYield: 4 servings

A spring roll wrapper crisped and perfectly puffed in the microwave forms the adorable edible bowl for this delectable Thai-influenced layering of fresh ingredients: limas cooked in coconut water; onion, eggplant, and garlic in a creamy peanut butter-red curry paste sauce with a hint of Thai basil; Cucumber-Carrot Slaw; and, if you’re feeling really decadent, Chili-Mayo, chopped cashews or peanuts, and a sprig of Thai Basil.  Buddha would certianly bless this bowl!

 

1 cup fresh lima beans cooked about 20 minutes or until tender in simmering coconut water to cover, cooled, and drained (reserve water for another use)

1 cup julienned or grated cucumber and carrot, combined in any proportion (I use one medium cucumber and one medium carrot and a food processor for this task)

Sea salt

3 tablespoons vegan “fish” sauce, divided into 2 and 1 tablespoons (sold as “vegetarian” in Asian markets)

1 tablespoon + 1/2 teaspoon rice wine vinegar

1 tablespoon olive oil or peanut oil

1 medium red onion, diced

3/4 pound eggplant, cut into 1-inch cubes

1 large clove garlic

1/2 cup water

2 tablespoons crunchy peanut butter (I use Kroger brand “natural”)

1 teaspoon Thai red curry paste (widely available in Asian markets and the international aisles of grocery stores)

1 tablespoon finely chopped Thai basil (also widely available at Asian markets; you can substitute regular basil, but it won’t have that distinctive anise-like flavor)

4 spring roll wrappers

Chili Mayo (optional; recipe follows)

Garnishes: 4 teaspoons chopped lightly salted and roasted cashews or peanuts and fresh Thai basil sprigs

 

While lima beans cook, make Asian Cucumber-Carrot Slaw:  in a small, non-reactive bowl, combine julienned or grated cucumber and carrot with a pinch of sea salt, 1 tablespoon fish sauce and 1/2 teaspon rice wine vinegar and set aside.  Make eggplant filling: heat olive oil in a large cast iron skillet over medium high.  Saute onion with a pinch of sea salt for about 3 minutes, stirring frequently, or until softened.  Add eggplant and garlic and saute, stirring frequently and lowering heat if necessary, for about 12 minutes or until lightly browned.  Stir in water, and allow to simmer while you whisk together in a small cup the peanut butter, the remaining 2 tablespoons of fish sauce, the remaining 1 tablespoon of rice wine vinegar, and the red curry paste.  Drizzle over eggplant mixture, stir to combine, and heat through.  Stir in Thai basil.  Lower heat and keep warm while you prepare spring roll bowls.  Microwave each spring roll wrapper for about 40 seconds on full power or until puffed with no slick, shiny areas.  Check after 20 to 30 seconds.  To serve: place each puffed spring roll wrapper on a plate or in a shallow bowl.  Spoon 1/4th of eggplant mixture in the center, followed by 1/4 of beans and 1/4th of slaw.  Drizzle with Chili Mayo if desired, and garnish each with 1 teaspoon chopped nuts and a sprig of fresh Thai basil.  Serve immediately.

 

Thai Chili Mayo:

6 tablespoonsvegan mayo

2 tablespoons vegan “fish” sauce (sold as “vegetarian” in Asian markets)

1 teaspoon rice wine vinegar

1 teaspoon Thai Red Curry Paste

In a small non-reactive bowl, whish together all ingredients until very smooth.  I like to transfer to a plastic squirt bottle from the dollar store for dispensing.

 

Print Friendly, PDF & Email

Veganized!: Diane’s Dad’s Sandwich, a Winner in NPR’s “Taste of Summer” Contest (in Honor of August, National Sandwich Month)

Diane's Dad's Sandwich--stackedYield: 1 sandwich (easily mulitplies)

Visits to my family’s home in MS always involve food adventures.  Last week, one of them came in the form of a mere description of a sandwich by my good friend since childhood, Margaret Deavours, who had heard about it on, of all places, NPR.  This sandwich  has become her go-to and I now see why!

Called *Diane’s Dad’s Sandwich, it consists, in part, of summer garden favorites: thinly sliced vidalia or red onion, cucumbers, and tomatoes.  These fresh ingredients are “sandwiched” between a top layer of (vegan) cheese ( white cheddar is used in the original recipe) and, believe it or not, a bottom layer of crunchy peanut butter.  Stacked high between 2 slices of whole grain bread–untoasted for ease of eating–this sandwich is a winner in more ways than one!!  *Be sure to read all about the sandwich by following the link.  Recipes entered into the contest had to be accompanied by a story; it is NPR after all!

Margaret made the sandwich sound so intriguing that I created a special Vegan Sharp Cheddar Cheese just so I could partake because, apparently, the magic of this sandwich is attributed not only to it’s fresh and unusual combination of ingredients–unusual, at least, for a sandwich–but the precise order in which each and every one of them hits one’s palate.  That being the case, be sure not to flip the sandwich as you lift it from plate to face!

Margaret’s only addition is, to me, essential because I tried it with and without:  fresh basil or cilantro in keeping with the Thai flavor profile (not pictured below, as I added it later and LOVED it).   To stay even more true to that profile, I chose Thai basil with it’s hint of anise, and will never make it any other way–wowza!   Because fresh herbs are an add-on, I wasn’t sure where to place them in the all-important stacking order, but I chose the middle, between the cucumber and tomato.    Other than swapping out the cheese for my delicious vegan version and adding a sprinkling of sea salt and freshly ground black pepper, the only other change I made to the directions was to soak the red onion in unsweetened soymilk for a few hours to temper some of that peppery bite and strong aroma.

Don’t be put off by the peanut butter!  Besides the synergistic effect of all the ingredients, it is probably the peanut butter that makes this simple sandwich so extra-special!

2 slices whole grain bread, untoasted

1-2 tablespoons crunchy peanut butter

1 thin slice of vidalia or red onion (to rtemper strong flavor and aroma, soak in soymilk for a few hours, covered in refrigerator)

4 thin slices cucumber

Several fresh Thai basil leaves (you may substitute Italian basil or cilantro)

2 thin slices tomato

Sea salt to taste

Freshly ground black pepper to taste

1-2 tablespoons Vegan Sharp Cheddar Spread (recipe follows)

Spread 1 piece of bread with peanut butter and then layer on ingredients in the order given.  A note to you sandwich flippers: be sure to eat the sandwich with the peanut butter on the bottom!

 

Vegan Sharp Cheddar Cheese Spread

2 cups raw cashews, covered in 2 cups water and soaked overnight

1/2 cup white miso (which is actually golden; this amount is needed for that “sharpness” unique to cheddar)

2 tablespoons nutritional yeast

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon turmeric (for color; I decided to go for a yellow cheddar for more color)

1/2 teaspoon mustard powder

1/4 teaspoon sea salt or to taste

1/3 cup dry champagne, prosecco, white wine or beer (a non-alcoholic wine or beer may be substituted)

Place all ingredients in bowl of food processor and process several minutes or until smooth, scraping down sides of bowl as necessary.  Store leftovers covered in refrigerator.

Diane's Dad's Sandwich--open

 

 

 

Print Friendly, PDF & Email

Vegan Thai Coconut Milk and Vegetable Soup

Thai Coconut Milk and Vegetable Soup 1Yield: 4 servings

This soup is as delicious as it is nutritious and lovely. Thicker than most Thai restaurant soups (due to the starch in the squash), it is very filling, yet still light.

It was inspired by my love of all things Thai, but also by an over-zealous trip to the farmer’s market this week considering I am leaving town on Sunday.  In a little bit of a panic about not wasting food, I created this soup brimming over with vegetables like red bell pepper, fresh chili pepper, pattypan squash, grape tomatoes and Swiss Chard.

I had purchased 2 bunches of the chard–what was I thinking–so I created a really tasty Swissh Chard and Pumpkin Seed Pesto out of the remainder, which will freeze nicely.

I used the vegetables I had on hand, but feel free to substitute other veggies, keeping flavor, texture and color contrast in mind. In addition to the onion and bell pepper, you will want about 4 cups of vegetables. Precokl firmer vegetables like squash and carrots, and simply heat softer ones like tomatoes and mushrooms.

2 tablespoons olive oil
1 medium onion, thinly sliced
1 large red bell pepper, stemmed and seeded, thinly sliced
1 1-inch piece of fresh ginger, peeled and very thinly sliced
1 large cloves garlic, minced
2 teaspoons minced red or green mild chili pepper
Sea salt to taste
Freshly ground black pepper to taste
1-15 ounce can coconut milk or lite coconut milk
2 cups water
2 regular or 1 large vegetable bouillon cube (enough for 2 cups of water)
1 tablespoon soy sauce
2 pounds pattypan squash (unpeeled and unseeded weight), baked, roasted or grilled until tender, peeled, and cut into wedges [you may substitute eggplant, zucchini and/or yellow squash]; approximately 2 cups cooked chunks
1 cup (approximately) red or gold grape tomatoes, halved
1 cup finely chopped Swiss chard (I use a food processor for this task)
1/3 cup fresh cilantro leaves and tender stems, rough chopped
Zest of 1 large lime
1/4 cup basil leaves, preferably Thai basil
4 teaspoons vegan fish sauce (sold a “vegetarian” in Asian markets) or rice wine vinegar
Garnish: 1/4 cup chopped roasted and lightly salted cashews and peanuts and sprigs of basil or cilantro

In a large (4-quart) saucepan, heat olive oil over medium-high. Add onion, bell pepper, ginger, garlic, chili pepper, and a pinch of sea salt, and freshly ground black pepper, and sauté, stirring frequently, until softened, about 5 minutes. Add coconut milk, water, bouillon cube, and soy sauce, and heat until barely simmering. Add squash, tomatoes, and Swiss chard, and return to a gently simmer. Avoid boiling. Stir in cilantro, lime zest, and basil leaves and heat through. Serve in large bowls with 1 teaspoon of vegan fish sauce or rice wine vinegar stirred into each. Garnish with chopped nuts and a sprig of basil or cilantro.

Print Friendly, PDF & Email

Vegan Potato Salad with Cilantro-Mint-Chili Mayo and Carrot-Cashew Topping

Potato Salad with Cilantro-Mint Mayo and Carrot-Cashew Topping 1This recipe is a two-fer: my delicious Cilantro-Mint-Chili Pesto is tasty enough to eat with a spoon, never mind the potato salad!  Use this versatile pesto, which can be nudged in a more Indian or Thai direction, in noodle dishes, rice dishes, soups, sandwiches, appetizers like crostini, and more.

Make it first so that you have it on hand to quickly stir into my potato salad whose topping puts it right over the top!  I pulse together carrots and cashews in a food processor, seasoning them only with a pinch of black salt for that inimitable, slightly sulfur-y “boiled egg” flavor, so perfect for potato salad.

 

Cilantro-Mint-Chili Pesto

Yield: approximately 3/4 to 1 cup

 

4 ounces cilantro leaves and tender stems, rinsed and dried

1 ounce mint leaves and tender stems, rinsed and dried

1 serrano chili, seeded

1/4 cup unsweetened coconut

Juice of 1/2 of a large lime

2-3 tablespoons natural sugar or agave nectar

1/4 cup olive oil

Pinch sea salt to taste

Place cilantro, mint, chile, and coconut in a food process and pulse to finely chop (this took about 30-35 pulses in my processor).  Add lime juice and 2 tablespoons of sugar or agave nectar, and pulse to fully incorporate.  Taste and add another tablespoon of sugar or agave nectar, if desired.  With motor running, stream in olive oil.  Season with a pinch of salt.  Adjust seasoning if desired and store in refrigerator in an airtight container.

 

Potato Salad with Cilantro-Mint-Chili Mayo with Carrot-Cashew Topping

Yield: 4 servings

1 1/2 pounds russet potatoes (or whatever kind you have on hand, even sweet potatoes), cubed (I leave the skin on for nutrition and color contrast)

5 tablespoons vegan mayonnaise

2 to 3 tablespoons Cilantro-Mint-Chili Pesto

Sea salt to taste

Freshly ground black pepper to taste

1/4 cup raw, peeled carrot, cut into 1 inch chunks

1/4 cup lightly salted and roasted cashews (halves and pieces are fine)

Pinch black salt or to taste

Garnish: Additional pesto and cashews

Simmer potatoes in salted boiling water over medium-high heat, loosely covered, until tender, approximately 10 minutes.  Rinse under cold water and drain. In a medium bowl, whisk together mayonnaise, pesto, and a pinch of salt and pepper.  Add potatoes and fold together with mayo-pesto mixture until well-combined.  Taste and correct seasoning as desired.   In a food processor, pulse together carrots, cashews, and black salt until finely chopped (not mashed).  Taste and adjust seasoning if necessary.  Serve potato salad topped with Carrot-Curry mixture and garnish each serving with a dollop of the pesto and a cashew.

 

 

Related Posts Plugin for WordPress, Blogger...
Print Friendly, PDF & Email