MEATLESS MONDAY  

Sweet Yogurt Basil Salad Dressing

Ingredients
• 1 1/2 cups thick yogurt cheese
• 1/2 cup sunflower oil
• 2 tbsp sugar
• 1/2 tsp salt
• 1 tbsp lemon or lime juice
• handful of fresh basil leaves


Note: For a lower fat version of this recipe, you can eliminate the sunflower oil and replace it with an additional 1/2 cup of yogurt cheese.

Preparation
1. Add all the ingredients into a tall container that will fit a hand blender. If you are using a regular blender then place all the ingredients in there.
2. Blend it all up until it is nice and creamy.
3. The dressing will turn into a very thick and creamy consistency.
4. That’s it!! How easy was that? Now you are ready to Serve!

MEATLESS MONDAY  

Sprouted Mung Bean Salad with Water Chestnuts And Toasted Almonds


Ingredients
• Sprouted mung or aduki beans (made from 1 cup/195 g whole beans) – 2 cups
• Sliced water chestnuts – ¾ cup (180 ml)
• Yellow or red bell pepper (about 4 ounces/115 g), stemmed, seeded and diced – 1 small
• Celery – ½ cup (120 ml) chopped
• Olive or avocado oil – 2 table spoons (30 ml)
• Lemon juice – 1 table spoon (15 ml)
• Plain yogurt or a mixture and sour cream – 1/3 cup (80 ml)
• Herb of celery salt – ½ teaspoon (2 ml)
• Dry-roasted crushed cumin seeds – 1 teaspoon (5 ml)
• Cayenne pepper or paprika – ¼ teaspoon (1 ml)
• Sliced almonds – ¼ cup (30 g) toasted
• Tomatoes cut into flower garnishes – 6 small


Preparation
1. Combine the sprouts, water chestnuts, bell pepper and celery in a salad bowl. (if you want to remove the raw taste from the sprouts, steam them for 5-7 minutes first).
2. Combine the remaining ingredients (except the almonds and tomatoes) in a screw-top jar, cover and shake until creamy.
3. Just before serving, pour the dressing over the salad and gently toss.
4. Sprinkle with toasted almonds and garnish with tomato flowers.



MEATLESS MONDAY  

 Nutty Salad


Ingredients

Boiled, diced potatoes……………………6 cups
Boiled carrots …………………………….2 cups
Finely chopped capsicum………………1
Grated coconut……………………………½ cup
Lemon juice………………………………..½ cup
Pepper powder……………………… …..½ tsp
Roasted peanuts……………………….. 1 cup (coarsely ground)
Fresh green peas……………………….. 2 ½ cup
Finely chopped radish…………………..8
Finely chopped coriander…………….. ½ cup
Sugar……………………………………… 1 tbsp
Salt………………………………………… To taste

Preparation

Mix all the vegetables together with the roasted peanuts and grated coconut. In a small bowl, mix lemon juice, pepper powder, salt and sugar. Pour this over the mixed vegetables and toss gently. Garnish with finely chopped coriander.