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Thursday, April 7, 2011

Gopi's Tangy Potato Salad

Yay, here is one of my favorite creations! I love potato salad, well I love potato's period, but esp in a salad. The mustard is the secret ingredient in this one, which gives it a tangy twist. And its vegan to boot, so you can please most people with this one! :-)


3/4 TBSP mustard powder
3/4 cup nutritional yeast
1 cup olive oil
1/4 cup apple cider vinegar
1 tbsp maple syrup
1-2 tsp dill
2 tsp paprika flakes
1/2 tsp black pepper
2-3 TBSP sea salt or to taste
1/2 tsp asafoetida
1/2 tsp cumin powder
3/4 cup fresh coriander leaves chopped
1/4 cup cranberries
1/2 cup roasted sunflower seeds
1 small heart of fresh celery chopped fine
1/2 cup chopped cherry tomatos
1 red bell pepper chopped small & steamed (just steam with the potato's)
3 cups mixed chopped veggies - beans, carrots, peas, sweetcorn - steamed
6 medium potatos, peeled, cubed medium small - steamed


Allow steamed veggies to cool.
Whisk together all spices and liquid ingredients. Add in sunflower seed, cranberries, cherry tomato's, celery and fresh coriander leaves. Marinate til veggies are cooled, then fold in the veggies, and voila its ready to go. Serves approx 8 people as part of a larger meal. So scrumptious! :-)

Carob banana muffins

Hey Im back! Finally spring is here, Im so delighted! :-) Krishna says in the Bhagavad Gita that of all seasons He is flower bearing spring. I can see why! Everything wakes up after the austere winter and becomes fresh and vibrant with new leaves and delicate petals. Its my favorite season next to Autumn.

So here is yet another muffin recipe! I havent used carob in my baking for ages, so that decided the flavor of these muffins. They're moist and scrumptious. If you prefer you can always replace the carob with cocoa powder. I ate mine with a strawberry sauce on top! :-d There's a recipe for that in one of my earlier posts. Happy baking!


2 cups all purpose flour
3/4 cup carob powder
3/4 cup wheatgerm
3 tsp baking powder
1/3 tsp sea salt
1/2 cup carob chips
1/2 cup cranberries
3 TBSP cinnamon pow (optional)

2 ripe bananas
1 and 1/4 cup maple syrup
2-3 TBSP double cream (optional - its helpful as an egg replacer and works well with carob)
3/4 cup safflower oil
3 TBSP apple cider vinegar
2 TBSP vanilla essence
Approx 1 cup water


Mix both batches of ingredients together. Fill into oiled muffin tray - I always sprinkle something e.g. wheatgerm inside the muffin cups before filling for easier removal once baked. Sprinkle cane sugar on top. Bake in preheated oven - 375 degree fahrenheit, for approx 40 mins. Remove from tray while warm. Serve cool.

Yummy! :-)