Siberian Center for Vedic Culture presents
tasty vegetarian recipes from Food For Peace by Rambhoru Devi Dasi.

Food For Peace

Salad Recipes

BEAN SPROUTS	CABBAGE SALAD	POTATO SALAD	BEET ROOT SALAD
MARINATED SALAD	COLE SLAW	CHICKPEA SALAD	STUFFED TOMATOES
RAITA	SPINACH SALAD	MIXED VEGETABLE SALAD	BASIC DRESSING
PEANUT DRESSING	AVOCADO DRESSING	FRENCH DRESSING	FRESH TOMATO DRESSING

BEAN SPROUTS

* Very high in protein, bean sprouts are easy to digest and to prepare. Add them to other salads or make a salad out of them by themselves. The most popular sprouts are mung bean and alfalfa, but to create variety, sprout chickpeas, aduki beans and other beans locally available.

1/2 cup whole dried beans
a 4 cup wide-mouth jar
a 5x8-inch square of white cotton cloth
a strong rubber band to fit around mouth of jar

Method:

1. Soak beans 8 hours. Drain.
2. Rinse in fresh water. Drain.
3. Place beans in jar.
4. Lay cotton square over mouth of jar, covering it completely. Secure cloth with rubber band.
5. Turn jar upside down at an angle, allowing excess water to drain away.
6. Rinse beans 3 times a day in hot climates, twice in cold ones. Keep draining, upside down.
7. After 3-4 days, sprouts should have short tales. Now they are ready to use. (Sprouts grow quicker in a warm climate.)
8. For alfalfa sprouts, leave in the sun a few days, rinsing regularly, until leafy green.

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CABBAGE SALAD

2 cups cabbage, sliced very thin
3 Tablesp. ghee
4 Tablesp. oil
1 1/2 Tablesp. black mustard seed
1/2 teasp. hing
2 Tablesp. brown sugar
1 Tablesp. salt
2 Tablesp. lemon juice
1/4 teasp. tumeric

Method:

1. Melt ghee and oil.
2. Roast black mustard seeds and hing.
3. Reduce heat to lowest.
4. Stir in sugar, salt, lemon juice and tumeric until sugar melts.
5. Pour hot dressing over raw cabbage.
6. Mix thoroughly.
* Yields 2 cups.

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POTATO SALAD

4 cups potatoes, cubed
2 cups water
1 1/2 cup yogurt
1/2 cup lemon juice
1 1/2 Tablesp. oil
3/4 teasp. coriander powder
3/4 teasp. dill seed
1/2 teasp. salt
3 Tablesp. sugar

Method:

1. Steam potatoes until soft but not mushy.
2. Leave to cool.
3. Whisk over ingredients.
4. Stir into potatoes.
* Yields 4 cups.

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BEET ROOT SALAD

2 cups cooked beet root, grated
1 cup yogurt
1/4 cup oil
2 Tablesp. lemon juice
1 teasp. salt
3 teasp. sugar

Method:

1. Boil beet root with skins until soft.
2. Peel away skins.
3. Grate
4. Whisk other ingredients.
5. Stir into beets.
* Yields 3 cups.

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MARINATED SALAD

1/4 cup red kidney beans
1 cup green string beans, cut in 1-inch pieces
3 cups cauliflowers, steamed
1 cup oil
1/2 cup lemon juice
4 teasp. sugar
2 teasp. salt
1/2 teasp. black pepper

Method:

1. Soak kidney beans 8 hours.
2. Boil until soft. Drain. Set aside.
3. Steam string beans until soft.
4. Drain. Set aside.
5. Steam cauliflower until cooked but still firm. Drain.
6. Combine vegetables and beans.
7. Whisk all other ingredients.
8. Stir into salad.
* Yields 4 cups.

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COLE SLAW

2 cups cabbage, grated
1/4 cup carrots, grated
1 1/2 cups yogurt or cream
1 teasp. salt
2 teasp. sugar
1 Tablesp. lemon juice

Method:

1. Combine cabbage and carrots.
2. Stir in all other ingredients.
* Yields 3 cups.

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CHICKPEA SALAD

1 cup chickpeas (garbanzo beans)
1 cup yogurt
1 Tablesp. lemon juice
1 Tablesp. oil
1 teasp. salt
2 teasp. sugar
1/2 teasp. hing
1/2 teasp. black pepper
1/2 cup chopped cucumber (optional)

Method:

1. Soak chickpeas 6 hours.
2. Boil until soft. Drain.
3. Blend chickpeas with all other ingredients except cucumber.
If blender is not available, mash chickpeas and whisk into other ingredients.
4. Stir in cucumber.
* Yields 3 cups.
(This recipe also makes a nice sandwich spread.)

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STUFFED TOMATOES

1 teasp. black mustard seeds
pinch of hing
2 cups potatoes, cubed
2 Tablesp. ghee or oil
1 Tablesp. sesame seeds
3 Tablesp. yogurt
1/2 teasp. salt
1/4 teasp. black pepper
4 large tomatoes

Method:

1. Heat ghee.
2. Roast mustard seeds, and hing.
3. Add sesame seeds.
4. Roast until brown.
5. Add potatoes.
6. Stir-fry on moderate heat until soft.
7. Remove from heat.
8. Spread on tray to cool.
9. Combine yogurt, salt, black pepper and potatoes.
10. Slice tops off tomatoes.
11. Scoop out insides.
12. replace with potatoes.
13. Serve cold.
* Yields 3 cups.

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RAITA

1 cup chopped tomatoes or cucumber
2 cups yogurt
3/4 teasp. salt
1/8 teasp. black pepper
1 teasp. thyme

Method:

1. Blend or whisk all ingredients except tomatoes.
2. Stir into tomatoes.
* Yields 3 cups.

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SPINACH SALAD

4 cups fresh spinach
2 cups yogurt
1 teasp. cumin seed, dry-roasted and ground
1/2 teasp. garam masala
1/4 teasp. black pepper
1 teasp. salt

Method:

1. Thoroughly wash spinach.
2. Blanch not longer than 1 minute,
3. Drain away water.
4. Coarsely chop.
5. Blend all other ingredients.
6. Gently stir into spinach.
* Yields 3 cups.

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MIXED VEGETABLE SALAD

1 small head lettuce
3 tomatoes
1/4 cup carrots, grated
1/4 cup cucumbers, sliced thin
1 apple, cubed
1/4 cup raisins, date pieces or fried peanuts
1/4 cup green pepper, chopped

Method:

1. Tear lettuce into pieces.
2. Slice tomatoes into 8 wedges.
3. Add to lettuce.
4. Add all other ingredients.
5. Gently toss salad.
6. Serve with chosen salad dressing.
* Yields 4 cups.

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