This is a variation of my Garden Bean Salad recipe. Ingredients 2 (15-ounce) cans white (navy or northern) beans, rinsed and drained 2 medium-size cucumbers, diced (remove seeds, if large and tough) 2 fresh tomatoes, diced ¼ cup chopped spring (baby) onions or scallions 2 tablespoons capers 5 tablespoons lemon balsamic vinegar (one of ME’s bulk…
Month: July 2017
Mango Shrikhand (Indian Yogurt Dessert)
This is one of my few recipes that isn’t vegan; it contains dairy yogurt. It is a traditional Indian dessert that I made during Mango Madness week. Everyone loved it! Ingredients 2 cups plain Greek (strained) yogurt 1 cup fresh mango puree* ¼ cup unrefined sugar (or to taste) ¼ teaspoon cardamom powder (or to…
Mango Chia Pudding
This is another one of my recipes creations from Mango Madness Week. I decided to experiment with a different chia seed pudding recipe. This one worked out pretty well. Ingredients 1 (13–14 ounce) can coconut milk (mix well) 2 cups chopped fresh mango 5 tablespoons chia seeds 6 tablespoons coconut sugar (or other natural unrefined sugar)…
Savory Zucchini Pancakes with Curry Mayo
This recipe is a variation of an Indian dish: Zucchini Kofta. Koftas are very popular and are commonly served with a sauce or chutney. Koftas are usually fried, so to make this dish healthier, I decided to pan-fry them in non-stick pan to minimize the amount of oil needed. I make these in the summertime…
Cole Slaw
One day I was craving cabbage, so I decided to create a coleslaw recipe of my own. My inspiration was a new balsamic vinegar that is now available at Mother Earth’s Storehouse where I work in upstate New York. I was thinking about dishes that would work well with this new vinegar. Since it has a…
Jahnavi Foster, CEC 