Tamarind, tomato and cucumber salad is a wonderful side to roasted or grilled dishes. This crunchy salad has a bit if spice plus a hint of sweet and sour taste from the tamarind.

Serves 6

Ingredients:

2 teaspoons tamarind puree

1 tablespoon brown sugar

1 tablespoon hot water

250g cherry tomatoes, quartered

1 cucumber, finely chopped

1 red onion, finely chopped

1/4 cup fresh coriander leaves, coarsely chopped

Salt and ground white pepper to taste

Place the tamarind puree, sugar and water in a small bowl. Mix well. Season it with salt and pepper.

Next, combine the tomatoes, cucumbers and onions in a medium sized bowl. Add the tamarind mixture and toss until the vegetables are coated.  Refrigerate for at least thirty minutes.

Add the coriander before serving. Serve chilled.

Photo Courtesy Of: wEnDaLicious

Tofu steaks with rocket salad is a very delicious Japanese inspired vegan recipe that you will enjoy. It is a healthy meal which is perfect for lunch or dinner.

It is a good idea to place the tofu slices in a re-sealable bag to make sure that the marinade covers the tofu. It is also easier to store in the refrigerator if you want to marinate it overnight.

Serves 4

Ingredients:

2 320g packs of firm nigari tofu

2 green shallots, trimmed and finely chopped

2 tablespoons soy sauce

2 teaspoons sesame seeds

1/2 teaspoon finely grated fresh ginger

1 teaspoon wasabi paste

3 garlic cloves, crushed

For the rocket salad:

1 bunch rocket, ends trimmed and torn into small pieces

5 green shallots, trimmed and cut into thin strips

50g snow pea sprouts, ends trimmed

1 nori sheet, finely shredded

1 tablespoon white vinegar

2 teaspoons soy sauce

1 teaspoon caster sugar

1/4 teaspoon wasabi paste

2 garlic cloves, crushed

Freshly ground black pepper

Slice the tofu in half to get 2 thinner pieces and then place them in a large glass or ceramic bowl.

In a small bowl, combine the green shallots, soy sauce, sesame seeds, ginger, wasabi and garlic. Mix it well and then pour it over the sliced tofu pieces. Cover and set aside to marinate for an hour. Turn at least once.

Next, prepare the rocket salad by placing the rocket, green shallots, snow pea sprouts and nori in a large salad bowl.

After, combine the vinegar, soy sauce, wasabi, garlic and pepper in a covered jar. Shake well to combine.

Preheat a large non-stick frying pan or stove top grill on medium. Lightly grease it with oil. Cook the tofu marinated tofu steaks for two to three minutes per side or until it is browned. Divide them among individual plates and top them with the rocket salad. Drizzle the prepared dressing over it and serve immediately.

Photo Courtesy Of:  Peter Kaminski

Vegetable korma is a delicious vegetable curry recipe that you will love. You may use other veggies such as broccoli, cauliflower and mushrooms if desired. Feel free to add some chili for some spice. You may serve it with roti or rice.

Serves 4

Ingredients:

1 tablespoon olive oil

1 brown onion, chopped

1/4 cup curry paste

2 large potatoes, cut into cubes

600g butternut pumpkin, peeled, seeded and cut into cubes

3 baby eggplants, sliced

2 large tomatoes, roughly chopped

1 cup vegetable stock

1 cup green peas, frozen or canned

Heat the oil in a large frying pan over medium heat. Sauté the onions for 2-3 minutes or until they are soft and translucent. Add the curry paste and cook it for one minute or until it becomes fragrant. Add the potatoes, pumpkin and eggplant. Stir until the vegetables are coated with curry paste. Pour in the vegetable stock and add the tomatoes. Set the heat to high and bring it to a boil. Reduce the heat to low and cook it for 8-10 minutes or until the vegetables are tender. Add the green peas. Cook it for another 2-3 minutes or until the peas turn bright green. Transfer it to a large bowl or individual bowls. Serve immediately.

Photo Courtesy Of:  Shoshanah

Stir-fried vegetables in black bean sauce is a quick and easy dish that you can prepare in minutes. The black bean sauce and kecap manis compliment the different tastes of the vegetables. Make sure not to overcook them because we want them to remain crunchy. If you have the time, you can cook the vegetables in batches.

Serves 4

Ingredients:

1 tablespoon peanut oil

150g snap peas, trimmed

400g gai lan, coarsely chopped

200g green beans, trimmed and cut into 2 inch pieces

1 small head broccoli, cut into florets

4 cloves garlic, sliced thinly

1 fresh red chili, chopped finely

2 medium zucchinis, sliced thickly

2 tablespoons black bean sauce

1 tablespoon kecap manis or fish sauce

1 teaspoon sesame oil

1/2 cup unsalted roasted cashews, chopped coarsely

Heat the peanut oil in a wok or large frying pan. Add the snap peas, gai lan stems, green beans,

broccoli, garlic, chili and zucchini. Stir-fry them for 6-8 minutes or until they are tender. Stir in the black bean sauce, sesame oil, kecap manis, nuts and gail lan leaves. Cook it for another 2-3 minutes or until the leaves wilt. Transfer it to a serving plate and serve immediately.

Photo Courtesy Of:   S.³

Serves: 6

Ingredients:

For the Salad:

3 cups cabbage shredded or coarsely chopped

3 eggs, hard-boiled and sliced

3 cups bean sprouts (preferably fresh)

2 1/2 cups green beans, cut and blanched (or use the canned variety)

2 medium potatoes, boiled and cut

1 cucumber, sliced

For the Peanut Sauce Dressing:

1 cup peanut butter (preferably creamy)

1 tbsp brown sugar

1 tsp hot sauce (Sriracha or any Asian hot sauce)

1 tsp rice wine vinegar

1 tsp lime juice

1 tsp soy sauce

3 tbsp water

Once you have prepared all the vegetable ingredients, arrange them on a platter. Start with the cabbage as a bed for all the other vegetables and pile them up on the plate with the sliced potatoes and eggs on top.

In a small bowl, mix all the ingredients for the sauce and stir until everything is well incorporated. Taste and adjust according to your preference. Pour the peanut sauce dressing over the entire salad (it should cover all of the vegetables).

Photo Courtesy of: Banana Leaf Philippines