Mango Quinoa Salad

This salad is made with quinoa, tahini, lots of parsley, a little coriander leaf, some purple onion and an unripe mango. It is seasoned with salt, pepper, lemon juice, ginger powder, pomegranate molasses and agave syrup.

Purple Gnocchi with Spinach and Beans

I started with this recipe, but it seemed like it would be a lot more fun to make it from scratch. I decided to make my gnocchi using purple yams, and for beans I opted for black-eyed beans. I seasoned the tomatoes with basil, marjoram, thyme, rosemary and oregano. I used less Parmesan and left out the mozzarella completely, but I used butter to cook the gnocchi. I substituted spinach for the chard. In the end, it may have been a completely different dish, but it was tasty and colourful.

 

Chard/Mangold Salad with Butternut Squash and Pasta

I started with Peter Gordon’s recipe, using a butternut squash instead of a pumpkin. I left out the feta to make it vegan, and skipped the pumpkin seeds because I wanted to serve it cold for lunch, and I thought the seeds would get soggy. The result is still tasty.

 

Paruppu Usili

I served green beans with toor dal with the okra-fenugreek leaf dry curry.

Okra-Fenugreek Leaves Curry

Okra and methi (fenugreek) are two vegetables I enjoy, so I used this recipe to enjoy both in the same dish.

Eggplant/Aubergine with Pinenuts, Yoghurt-Tahini Sauce and Pomegranate

Here’s the original recipe.

Okra Fry with Sambar

I tried this recipe for an okra fry with sambar powder, which I served with chole masala.

Chole Masala

Here’s a recipe for chole masala.

Buttermilk Fruit Scones

Breakfast Yoghurt Parfait

I mixed Greek yoghurt with milled flax seed and a bit of agave syrup and chia seeds, then layered it with rhubarb-strawberry compote (stevia- and agave-sweetened) and topped it with blueberries and pomegranate seeds.