Tag: vegan

Pakistani Mixed Bean Salad

Pakistani Mixed Bean Salad

Pakistani Mixed Bean Salad

This mixed bean salad is the perfect balance of savory, spicy, and tartness. It assembles in 5 minutes and only needs a couple of hours to for all of the ingredients to meld together. Toss with chopped cilantro right before serving.
Prep Time5 minutes
Marinating Time2 hours
Course: Side Dish
Cuisine: Pakistani
Keyword: Pakistani, side dish, South Asian, vegan
Author: Alex Gorgos

Ingredients

  • 1 can white beans
  • 1 can garbanzo beans
  • 2 Roma tomatoes seeded and diced
  • 1/2 medium white onion diced
  • 2 green bird’s eye chilies finely chopped
  • 1 lemon juiced
  • 1/4 cup olive oil
  • 1 tsp garam masala
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup cilantro chopped

Instructions

  • Mix together all of the ingredients except the cilantro. Let the ingredients marinate in the refrigerator for 2 hours.
    Pakistani, side dish, vegan
  • Mix in the cilantro right before serving.
    Pakistani, side dish, vegan
Pakistani, side dish, vegan
Spiced Grapes

Spiced Grapes

Spiced Grapes

Spiced grapes might not sound too exciting, until you give it a try. While there are only 5 ingredients to this recipe, it has a complexity of flavors. Sweetness from the grapes, sourness from the lemon, earthiness of cilantro, a hint of spice from the chili powder, and salt to bring out all of the flavors. What you’ve really created is a bowl of candy, because that’s how you’re going to think of this after consuming. Spiced grapes pair well with any Bengali curry, acting as a palate cleanser.
Prep Time5 minutes
Course: Appetizer, Salad, Side Dish, Snack
Cuisine: Bangladeshi
Keyword: appetizer, Bangladeshi, salad, side dish, snack, South Asian, vegan
Author: Alex Gorgos

Ingredients

  • 2 cups green grapes sliced in half
  • 1/2 lemon juiced
  • 3 tbsp cilantro chopped
  • pinch Kashmiri chili powder
  • pinch sea salt

Instructions

  • Toss the grapes with the cilantro. Squeeze the lemon juice over.
    Bangladeshi, salad, side dish, vegan
  • Add a pinch of chili powder and sea salt to the grapes.
    Bangladeshi, salad, side dish, vegan
Bangladeshi, salad, side dish, vegan
Serve the spiced grapes chilled.
Avocado and Tomato Salad

Avocado and Tomato Salad

Avocado Tomato Salad

This salad is extremely simple to make and overwhelmingly good to eat. I like salads just fine, but I don’t get excited when I hear the word. This salad is different for me. After eating this for the first time, I was like “god damn, that was really good.” Better then I expected. The key is a firm but ripe avocado and good tomatoes and cucumbers. The salad is layered and drizzled with a nice lime vinaigrette.
Prep Time10 minutes
Course: Main Course, Salad
Cuisine: Colombian, Columbian
Keyword: Colombian, Latin American, main course, salad, vegan
Servings: 1
Author: Alex Gorgos

Ingredients

Dressing

  • 1 lime juiced
  • 1 1/2 tbsp vinegar
  • 1 tbsp cilantro chopped
  • 2 tsp olive oil
  • salt and pepper to taste

Salad

  • 1 avocado sliced
  • 1 cup grape tomatoes sliced in half
  • 1/2 cup english cucumber thinly sliced
  • 1/4 small red onion thinly sliced

Instructions

  • Mix together the dressing ingredients.
    Columbian, main course, salad, vegan
  • Place a single layer of half of the avocado on a plate. Top with half of the other ingredients.
    Columbian, main course, salad, vegan
Columbian, main course, salad, vegan
Place another layer of avocado on top, followed by the rest of the salad ingredients. Drizzle the dressing over the top and serve immediately.