Creamy Cauliflower Salad with Lemon Thyme

Creamy Cauliflower Salad Lemon Thyme

I have been growing some of my herbs in our outdoor area for some time. Some of them have been successful, some died and replaced and even the replacements died. It’s a process I’m learning and in the end, all this will translate into a mini eBook (hopefully) for you guys to download. I will keep you posted on VegFusion Facebook page. So, go and like the page if haven’t done so.

Lemon thyme I used in this Creamy Cauliflower Salad is the one from my own herb garden. I have always thought that buying a bunch of lemon thyme to be used just one thing was waste of money. However, you pick just the right amount if you’re growing your own and the rest of it will still live.

Mixing yoghurt and mayonnaise is a common practice where I come from. It sort of balances the creaminess of the salad dressing. And, here in this recipe, I flavoured this creaminess with Dijon mustard and added some tanginess with white wine vinegar.

Creamy Cauliflower Salad with Lemon Thyme
Ingredients:

1 small cauliflower, broken into small florets
Juice of ½ lemon

For the Creamy Dressing:
2 tablespoons plain yoghurt, thick Greek style
1 tablespoon mayonnaise (I used Plamil Egg Free Mayonnaise which is vegan)
1 teaspoon Dijon mustard
1 tablespoon extra virgin olive oil
½ tablespoon white wine vinegar
Salt to taste

2 twigs fresh lemon thyme, leaves separated
Freshly ground black pepper

Method:
• Wash the cauliflower and drain. Broke into small florets.
• Boil enough water in a large pot. Once it starts boiling, add the lemon juice (you can squeeze it directly into the pot) and cauliflower florets. Cook the cauliflower for 10 minutes. Drain and immediately drop the florets into cold water to prevent further cooking. Cauliflower florets should be slightly firm. Once they are cool, drain and set aside.
• To make the creamy dressing: Mix together plain yoghurt, mayonnaise, Dijon mustard, extra virgin olive oil and white wine vinegar. Season to taste.
• Place the cauliflower in a salad bowl and dress it with the creamy dressing. Mix well.
• Garnish with lemon thyme and freshly ground black pepper and serve!

Jazar Bil Kamoun Wal Toum (Moroccan Carrot Salad)

I hope you guys all had a wonderful Christmas. Ours was fun and it lasted (the fun bit) until we were finally exhausted. Exhausted from eating and drinking but that’s what you do at this time of the year, right?

As promised… this is the salad we had for Christmas as a side to the main and a couscous dish. I thought it would be a good idea to keep all three Moroccan. I remember considering this particular salad for Vegan MoFo a few years ago when I had the Mediterranean theme for the whole month but never got around to it.

Recipe Notes: You might like to play around with the spices. I personally LOVE cumin and hot chilli so I use a lot more than specified in the recipes and even add more later on—which is true for cumin every time.

Jazar Bil Kamoun Wal Toum (Moroccan Carrot Salad)

Jazar Bil Kamoun Wal Toum (Moroccan Carrot Salad)
Ingredients:

5 medium sized carrots (I must admit, Olly ate some while I was preparing. So, I can’t guarantee the exact amount 🙂 )
2 tablespoons vegetable oil
2 cloves garlic, crushed
1 teaspoon ground cumin
1 teaspoon ground chilli
½ teaspoon ground cinnamon
½ tsp freshly ground black pepper
Salt to taste
juice of ½ lemon, freshly squeezed
A few black olives, pitted and halved ( used 6 olives)

Method:
• Cut the carrots into four lengthwise, then into sticks. Steam until al dente. Drain well and set aside.
• Heat the oil in a large frying pan (I used a non-stick, stone pan which is big enough for the job).
• Add the carrot sticks and sauté on a medium heat for a few minutes, until carrots are covered in oil evenly.
• Add the crushed garlic, cumin, chilli, cinnamon, salt and pepper, and sauté until the garlic is aromatic and slightly golden.
• Drizzle the salad with lemon juice and decorate with olives. Serve cold.

Broad Bean Salad with Fresh Dill and Feta

I have to juggle a lot of things recently. To be precise, since NaNoWriMo (National Novel Writing Month) has started. During November, writers from around the world sign up for this event and write at least 50,000 words in 30 days. I participated it last year—it was my first time. This year, I’m participating again.

During the time of NaNoWriMo, everything gets to put on hold. I mean everything. Most days, you forget to do a lot. For example, I managed to trim Olly’s face, neck and front legs but totally forgot to do the rest. So, the rest of him is in its shaggy state. He is also getting a bit smelly because I forgot to give him a bath as well. See what I mean?

It’s worse when hunger kicks in, especially while I’m writing something very important. I have to leave my desk and try to come up with something that’ll be fast, filling so that I won’t need to repeat the same cycle within 2 hours and that something still needs to be edible. On top of everything, today I’m following US elections.

In between all of this, I managed to put together this salad though…
Enjoy!

Broad Bean Salad Fresh Dill FetaBroad Bean Salad with Fresh Dill and Feta
Ingredients:

½ pack (250gr) Heinz broad beans, frozen
100 grams feta cheese, cubed or crumbled
4 spring onions, chopped
½ bunch fresh dill weeds, chopped
Juice of 1 lemon
2 tablespoons extra virgin olive oil
1 small clove garlic, crushed
Salt and freshly cracked black pepper

Method:
• Place frozen broad beans in a saucepan (small) with enough water to cover them and bring to a boil. Once it starts bubbling, reduce the heat and cook the beans until they are soft.
• Remove from heat and drain. Run cold water through them. When the beans are cool enough to handle, peel the tough skin covering each one of them.
• Place the beans in a salad bowl. Add the feta cheese, spring onions and fresh dill weeds.
• In a separate small bowl, mix together the lemon juice, extra virgin olive oil, crushed garlic, salt and pepper. Whisk well and drizzle over the salad.
• Toss together and serve immediately.

Na’ama’s Fattoush recipe from Jerusalem

Fattoush

This is a fabulous fattoush recipe from a fabulous book: Jerusalem by Yotam Ottolenghi and Sami Tamimi. I own a signed copy of it –signed by both authors. It is a beautiful book with a cloth cover and full of childhood memories around food, tradition, history and the city itself.

My fascination with Jewish food started with Marlena Spieler’s cookbook called Jewish Cooking and later on continued with Yotam Ottolenghi. None of these cookbooks are vegetarian. Nevertheless, they are great source of inspiration for me.

Back to the recipe… I have the original recipe here for you. However, I had to adjust a few things while I was making my own fattoush. For example, I reduced the measurements because it’s just the two of us. And, I used Afghan bread instead of Turkish flatbread or naan. As I always say: my kitchen is my queendom and I rule! 🙂

Na’ama’s Fattoush

SERVES 6

200 g Greek yoghurt and 200ml full-fat milk or 400mI of buttermilk (replacing both yoghurt
and milk)
2 large stale Turkish flatbread or naan (250g in total)
3 large tomatoes (380g in total), cut into 1.5cm dice
100 g radishes, thinly sliced
1 Lebanese or mini cucumbers (250g in total), peeled and chopped into 1.5cm dice
2 spring onions, thinly sliced
15 g mint
25 g flat-leaf parsley, roughly chopped
1 tbsp dried mint
2 garlic cloves, crushed
3 tbsp lemon juice
60 ml olive oil, plus extra to drizzle
2 tbsp cider or white wine vinegar
¾ tsp coarsely ground black pepper
1 ½ tsp salt
1 tbsp sumac or more according to taste, to garnish

Method:
• If using yoghurt and milk, start at least three hours and up to a day in advance by placing both in a bowl. Whisk well and leave in a cool place or in the fridge until bubbles form on the surface. What you get is a kind of home-made buttermilk, but less sour.

• Tear the bread into bite-size pieces and place in a large mixing bowl. Add your fermented yoghurt mixture or commercial buttermilk, followed by the rest of the ingredients, mix well and leave for 10 minutes for all the flavours to combine.

• Spoon the fattoush into serving bowls, drizzle with some olive oil and garnish generously with sumac.

Fattoush

Purslane Salad with Yoghurt or Yoğurtlu Semizotu Salatası

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There are many Turkish ingredients I can easily get in Sydney but it means a long trip to a distant suburb called Auburn. Because of that, my husband and I don’t go there very often but when we do, we stock up well –sometimes way beyond our storage capacity. Mostly pantry items though as they don’t go bad in a hurry.

Last Thursday, we were going to be in the area so we thought it would be good to drop in and get some ingredients. After picking up our usual suspects, what did I find at the vegetable section? Fresh purslane! I immediately made my favourite Purslane Salad with Yoghurt and it was so delicious. Although I was so happy to be able to get purslane in Sydney, it is still a treat I enjoy alone because my husband doesn’t like it. Well, you can’t please everyone.

Purslane Salad with Yoghurt
Ingredients:

1 bunch purslane
1 cup Greek style yoghurt
1 clove garlic, crushed
A drizzle extra virgin olive oil
Salt to taste
1 teaspoon chilli flakes

Method:
• In a salad bowl, mix together the yoghurt, salt, crushed garlic and the olive oil. If the yoghurt is too thick add a little water.
• Wash the purslane and drain well. Remove leaves from the bunch and chop the stalks if they are not too thick. Add the purslane to the yoghurt mix and stir well.
• Place the salad onto a serving plate and sprinkle with chilli flakes and serve.

Variations:
• Try making this salad with the addition of cucumber and fresh dill.
• Or add some nuts like walnuts.

Tabouleh, VegFusion style

Since spring is just around the corner, I thought this salad would freshen things up a little.

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This is a sharp and refreshing salad which makes a good side dish to falafels. My version of is slightly different. It is more on the kısır side than tabouleh. Hope you enjoy it.

Tabouleh, VegFusion style
Ingredients:
½ cup fine bulghur (bulgar)
1 spring onion (scallion), thinly sliced
½ Lebanese cucumber, diced
½ cup fresh parsley, chopped
½ cup fresh mint, chopped
1 small tomato, chopped
Salt and pepper

Dressing:
½ cup extra virgin olive oil
½ lemon, squeezed

Method:
• To prepare bulgur: Place bulgur in a bowl and add boiled water just enough to cover it all. Put a flat place on top the bowl and let it swell for a while. Fluff it up with a fork.
• Whisk together olive oil and lemon juice. Season with salt and pepper to taste.
• Mix dressing with bulgur and chill overnight.
• Stir in chopped tomatoes, cucumber, fresh mint and parsley immediately before serving.

Curried Potato Salad, VegFusion style

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I find potatoes incredibly versatile –yet, please don’t make me list all the things you can make by using potatoes here. Anyway, potato salads are probably one of my favourites in the realm of potato possibilities.

Just like my other dishes here on VegFusion, my version of this classic is –again –different. I actually don’t boil potatoes for salads anymore; I ActiFry them. The recipe below, yhough, covers both boiled version as well as my version which is ActiFried. Hope you enjoy VegFusion style curried potato salad.

Ingredients:
4 medium potatoes, peeled and cut into cubes
2 tbsp (heaped) vegan mayonnaise
1 tsp (heaped) Dijon mustard
2 tbsp freshly squeezed lemon juice
2 green onions, chopped
1 tsp mild curry powder
Fresh chives, chopped
Salt

Method:
• Place potatoes in a large pot with enough water to cover by several inches. Bring to a boil over high heat, add ½ tablespoon salt, and reduce to a gentle boil. Cook until potatoes are tender when pierced with a knife, 15 to 20 minutes. Drain into a colander.
• If you own an ActiFry; place the potato cubes in your ActiFry and add a tbsp of vegetable oil. Set the timer to 25 minutes. When it’s done, place the potatoes in a large bowl and let it cool.
• Place mayonnaise, curry powder, and salt in a large bowl; whisk to combine.
• Add potatoes, green onions and chives to mayonnaise mixture. Stir to combine.
• Chill until ready to serve.
• Sprinkle the salad with more fresh chives and serve.

Lentil Salad, Deli Style

Super easy, super delicious. That’s all I have to say about that. Forest Gump 🙂

Lentil Salad, Deli Style

Lentil Salad, Deli Style
Ingredients:
1 tin lentils, drained and rinsed and drained again
4 artichoke hearts in brine, halved
4 chargrilled red peppers, sliced thinly
A handful flat-leaf parsley (also known as Italian or continental parsley)
A few twigs fresh lemon thyme, leaves separated
A big glug extra virgin olive oil
Freshly squeezed lemon juice
Salt and pepper

Method:
• Combine the lentils, artichoke hearts, red pepper strips, parsley and lemon thyme in a salad bowl.
• Drizzle with olive oil and lemon juice.
• Add salt and pepper. Gently mix well and serve!

Spring Salad with New Potatoes, Banana Chilli and Artichoke Hearts

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VeganMoFo Day 14
It’s spring time in Australia. I have already had a couple of hot days so far. So hot that I could sit outside under my umbrella in between packing and organising for my Bali trip. By the way, when this recipe is posted, I’ll be on my way.

I have tracked down three vegan places to eat in Ubud and I’m hoping to blog about them while I’m there. Until then, this is my last post from Australia!

Spring Salad with New Potatoes, Banana Chilli and Artichoke Hearts
Ingredients:

2 large potatoes, peeled and cubed
1 jar artichoke hearts, drained
5 banana chillies, deseeded and cut into chunks
½ red onion, chopped
Chopped fresh dill, as much as you like
3 tbsp extra virgin olive oil
Juice of ½ lemon
Salt and pepper

Method:
• Cook the potatoes and banana chillies in ActiFry.
• Meanwhile, whisk together extra virgin olive oil, lemon juice, salt and pepper. Set aside.
• Place cooked potatoes and banana chillies in a salad bowl with chopped onions and artichoke hearts.
• Add the dill. Drizzle the salad with that dressing you have just made. Stir well and serve.

Broccoli and Baby Corn Salad

Vegan MoFo Day 11
This is such an easy, lifesaver kind of salad. I make it all the time and it’s such a good side dish you can serve with pretty much everything. Enjoy Peoples!

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Broccoli and Baby Corn Salad
Ingredients:
1 large broccoli, broken into its florets
5 baby corn, cut into 4 (lengthways)
A handful flat-leaf parsley, chopped
3 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
Salt and pepper

Method:
• Steam the broccoli florets and baby corn together until al dente. Drain and set aside to cool. Once cool, add the parsley.
• Whisk together the olive oil, balsamic vinegar, salt and pepper.
• Drizzle the dressing over the vegetables. Mix well without breaking the peace between ingredients and serve.