Newton Faulkner ~ To The Light
The Byrds ~ Mr.Tambourine Man
Melissa Etheridge ~ Enough of Me
Shania Twain ~ When You Kiss Me
The Kinks ~ Dedicated Follower of Fashion
Martina Mcbride ~ I Don't Want to See You Again
This is the follow up to the Vegetable Loaf starter blog. On the side of the loaf and salad I served two little pots of raita and a chutney. They were really good and we are having the leftovers today with our lunch.
The Mint & Onion Chutney recipe was from The Low-Fat Indian Vegetarian Cookbook
The Cucumber & Coriander/Cilantro Raita and the Vegetable Raita were both from A Vegan Taste of India
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| Top Left: Vegetable Raita. Top Right: Mint & Onion Chutney. Bottom: Cucumber & Coriander Raita |
(Recipe from A Vegan Taste of India)
6fl oz/175ml plain soya yoghurt
2oz/50g green pepper, finely chopped
2oz/50g red pepper, finely chopped
1 small red onion, peeled and chopped
1 garlic clove, crushed
1 tomato, peeled and chopped
1 tbsp sunflower oil
1 tsp ground coriander
black pepper
chopped fresh coriander leaves
Heat the oil and gently fry the green and red pepper, onion and garlic until softened. Add the ground coriander and stir for 30 seconds. Refrigerate until cold, then add the tomato and season with black pepper. Mix in the yoghurt until well combined. Transfer to a serving dish and store in the fridge until ready to serve. Before serving give it one final stir.
Mint & Onion Chutney
(Recipe from The Low-Fat Indian Cookbook)
2 tbsp sunflower oil
225g/8oz/2 cups of chopped onions
15g/ 1/2 oz fresh chopped mint
1 green chilli pepper, chopped
1 1/2 tbsp lime juice
1/2 tsp salt
1/2 tsp sugar
Heat the oil over a medium heat and fry the onions until soft but not brown (5 minutes) Allow to cool.
Puree the onion with the remaining ingredients in a blender or food processor. Transfer to a serving dish or store in an airtight container in the frisge until ready to serve.
Cucumber and Coriander Raita
(Recipe from A Vegan Taste of India)
6 fl oz/175ml plain soya yoghurt
4oz/100g cucumber, finely chopped
2 rounded tbsp chopped fresh coriander leaves
black pepper
Mix the cucumber and coriander with the yoghurt, season with black pepper and transfer to a serving dish. Garnish with a few red chilli rings (optional)
These were delish the next day served with poppadoms for lunch too!
Enjoy!
