Mohini Gill’s mixed vegetables salad is a vibrant, nutrient-rich dish that balances crunch, spice, and a hint of sweetness. Finely chopped cabbage and grated carrots form the fresh, crisp base, while grated coconut and powdered peanuts lend body and nutty depth. Chopped onions and green chillies bring a sharp bite, complemented by the mellow softness…
Category: Salads
Wholesome Sweet Potato Salad with Tangy Dressing
Sweet potato salad is a wholesome, nourishing dish that’s as satisfying as it is nutritious. Rich in complex carbohydrates, fiber, and beta-carotene, sweet potatoes support digestive health and boost immunity. This salad offers a delightful mouthfeel with creamy chunks of roasted or steamed sweet potato, paired with crunchy vegetables and zesty dressings. It’s naturally sweet,…
Delicious Moroccan Beet Salad Recipe
A WFPB (Whole Food Plant-Based) Moroccan Beet Salad without cumin is a celebration of clean, vibrant ingredients that deliver both nourishment and joy. Steamed or roasted beets are the star—tender, naturally sweet, and jewel-toned—paired with a splash of lemon or orange juice for brightness, finely chopped red onions for a hint of sharpness, and a…
Crisp Cucumber Kosumalli: A Festive Delight
Kosumalli, also known as kosambari in some regions, is a traditional South Indian salad made with fresh vegetables, lentils, coconut, and a light tempering of mustard seeds and curry leaves. With its roots in Tamil and Kerala cuisine, kosumalli is celebrated for its simplicity, freshness, and balance of textures. There are several regional variations—some made…
Vibrant Snow Peas Salad Recipe for Fresh Flavors
I found fresh, vibrant snow peas at the Sunday organic farmers’ market and immediately knew I had to make a salad. Searching for inspiration, I came across the perfect recipe on Greenevi.com—a refreshing mix of crisp snow peas, cool cucumber, and peppery rocket, garnished with crunchy almonds and drizzled with a light, tangy dressing. Not…
Delicious WFPB Kidney Bean Salad Recipe
A whole food, plant-based (WFPB) kidney bean salad is a flavorful and nutrient-dense dish that perfectly aligns with a healthy lifestyle. Made with boiled kidney beans, diced cucumbers, tomatoes, red onions, and bell peppers, it offers a refreshing mix of textures and flavors. Fresh herbs like cilantro or parsley enhance its taste, while a simple…
Vegetarian Pad Thai
Whole Food Plant-Based (WFPB) Pad Thai is a nourishing, flavorful twist on the traditional Thai dish, tailored for a whole-food, plant-based lifestyle. This version eliminates refined sugars, oils, and animal products, using fresh vegetables, tofu or tempeh, and whole-grain rice noodles. The sauce is a creamy, tangy blend made from natural ingredients like tamarind, nut…
Raw Mango Salad
As a kid, I loved sour stuff. That fascination and preference continues. It is quite common in India to consume raw mangoes with salt and chili powder. But I can eat a raw mango with no accompaniment. I remember my mother invariably identifying correctly me as the culprit when she found her raw mangoes missing….
Snow Peas Salad
I really don’t know the difference between snow peas and sugar snap peas. In India, these are considered exotic vegetables that are rarely available. So, in this post, I am going to refer to the peas as snow peas. I did find these peas with a farmer who specialises in greens and heirloom vegetables. He…
Chickpea And Tofu Salad
My experiments with salads have been largely inspired by the iconic Tarla Dalal, may her soul rest in peace. I have never found even one of her recipes not up to the mark. If one follows her instructions to the T, the dishes turn out to be really delicious and satisfying. So it is with…
wholefoodplantbased 