Asian Style Tabouleh Salad

This recipe is "inspired" from Rose Reisman's Light Vegetarian Cooking book.

Ingredients:
1.5 cup Bulgur Wheat
2 Cups vegetable broth
1/2 cup peas
1 green capsicum chopped
1 cup chopped spring onions (I used 1/2 small regular onion since i didn't have spring onions)
1 cup chopped broccoli (I used cauliflower)
1/2 cup chopped cilantro
Salt and Pepper(very little) to taste

For the dressing:
4 tbsp fresh orange juice
2 tbsp fresh lemon juice
1 tbsp honey
1 tbsp oil
2 cloves of garlic chopped
1/2 inch piece of ginger
2 tbsp soy sauce

Serves about 6.

How to:
1. Bring the broth to boil and turn off gas.
2. Stir in the bulgur wheat and cover and let it sit for about 10-15 minutes.
3. Take all the vegetables (except cilantro)in a bowl and add a little water and cook (I like it a little crunchy so I only cook for 3 minutes) in the microwave.
4. Drain excess water from vegetables and mix with the bulgur wheat when it is ready.
5. Put all the ingredients for the dressing in the blender and blend well.
6. Add the dressing to the salad slowly mixing it in well. Add salt and pepper to taste.
7. Garnish with chopped cilantro and a squeeze of lemon. Serve fresh.

Butternut Squash Soup with a Twist

This recipe is "inspired" from a recipe I found on WholeFoods's website.

Ingredients:
1 whole butternut squash
1 medium size onion
1.5 inch piece of ginger
1/2 liter Vegetable Broth
1/3 can of Lite coconut milk
2 table spoons of olive oil
Few leaves chopped fresh basil
Salt and Pepper to Taste
Thai Red curry Seasoning

Will serve 4-6

How to:
1. Cutting the butternut squash proved to be a very daunting task. It took me forever to peel and cut the damn thing. Its harder than a rock. I later found out that you can throw it in the oven to soften it before you cut it. Anyways, wash peel and cut the butternut squash into medium size pieces.
2. Chop onion and ginger. Saute the squash with the onions and ginger in 2 tablespoons of olive oil.
3. Add enough broth, salt and pepper to taste and pressure cook for 2 whistles.
4. Allow to cool sufficiently and slowly puree in the blender adding the coconut milk little by little at a time.
5. Add more broth to get the consistency you need.
6. Add thai seasoning to taste and allow to simmer on low heat till all the flavours mix well.
7. Garnish with fresh basil leaves and serve hot.

Roasted Potatoes Peppers and Shallots

Serves Four

1.25 pounds potatoes
12 Shallots
2 Yellow Bell Peppers
Olive Oil
2 Sprigs of Rosemary
salt and pepper to taste

1. In a big pot boil water. Put the potatoes (poke holes with fork) and blanch for 5 minutes in boiling water.
2. Drain, cool and peel and cut into wedges.
3. Peel Shallots and allow them to fall in their natural shape. Slice in half if each clove is too big. Slice Yellow Peppers. We used 1 Yellow and 1 Green to add colour to the dish. Cut the rosemary springs into 2 inch long pieces.
4. In a bowl mix a little Olive oil Salt and fresh ground black pepper.
5. Take a oven ready glass bowl and place a layer of potatoes. Season with the salt and pepper oil. (The more generous the dressing, the tastier it is :)).Place a layer of peppers.Alternate such that you finish with a layer of peppers on top.
6. Stud with the shallots. Tuck the Rosemary Sprigs in the vegetables.
7. Bake uncovered for 30 minutes until veggies are tender.
8. Serve hot and enjoy.

Argula Pear Salad

Serves 4

2-3 Bartlett Pears Sliced
1 packet Arugula (2-3 Ounces)
Lemon Juice (2 Tablespoons)
Olive Oil ( 2 Table Spoons)
Salt and ground black pepper to taste
Walnuts to garnish
Shaved Parmesan to Garnish (Just a little bit)

Mix all the ingredients gently in big bowl and serve :)

Wine Pick

Grand Vin De Bordeaux 2005

Chateau Candelaire

Canon ~ Fronsac


Excellent smooth wine brought over by Soumitra !

Cream of Mushroom Soup

You need:
1 pack mushrooms
1 small onion
1 table spoon butter
1/4 cup milk
1/4 cup organic veg broth
Salt and Pepper to taste

How to:
1.Sautee Mushrooms and finely chopped onions in the 1 tbspn butter until soft. Add salt and pepper to taste.
2.Blend well to thick consistency in a food processor along with the milk and broth.
3. pour back into pan and simmer for a few minutes.

Serves two.

Spinach Soup

A healthy tasty recipe that looks great too :)

You need (makes 4 servings):
250 gm of washed ready to eat baby spinach
1/2 of a mid size onion
1 small potato
1 piece ginger
2-3 garlic cloves
Salt and pepper to taste
1/2 - 1 cup vegetable broth
1/4 cup skimmed milk

1.In the pressure cooker combine choppped spinach, peeled and chopped potato, onion, ginger, garlic, salt and pepper. Add some water and cook for 2 whistles.
2. Drain out the water and keep aside.
3. Blend the rest well in the mixer.
4. Add milk and blend again.
5. Pour it out into a vessel and keep on low flame.
6. Add the drained water and broth till you get desired consistency.
7. Mix well and let it simmer for a few minutes.
8. if you like a twist, squeeze a little bit of lemon into it :).

Serve hot and enjoy !