Category Archives: Meatless Recipes

Cucumber & Poppy Seed Salad

a2 Cucumber Salad with Creamy Poppy Seed Dressing

Having a florishing vegetable garden is a fantasy of mine. Watching Jamie At Home has given me a snapshot of the joy of growing your own vegetables. So I’ve started my first step by growing my own herbs in the kitchen.

Even though the herbs I grew were indoor, they didn’t escape the wrath of caterpillars and unidentified mirco-green-coloured bugs. I was trying to stay chemical-free with my herbs but keeping the bugs away from the herbs can be a frustrating process. I still have a lot to learn about gardening and it is not as simple as just-sow-and-let-it-grow like how it was potrayed in Jack and the Beanstalk ha!

a9

Until I find my magic green beans or a green thumb, whichever comes first, I’m living vicariously through a couple who has an impressive vegetable garden. Every seed that was sow has morphed into a wonderful produce, not to mention they ended up with abundance of vegetables which they have thoughtfully, share with friends and family.

I’m the friend you see. That’s how I ended with a gigantic, burp-free cucumber which I’ve morphed into a refreshing and creamy side salad.

Cucumber & Poppy Seed Salad

(A recipe by Lauren Moneta, found on Alive magazine Summer 2013)

What you’ll need for 2 servings:-

  • 1 small cucumber (or 1/2 Lebanese cucumber)
  • 1/2 mild red chilli, (original recipe specifies thinly sliced but I finely chopped it)
  • 1/4 cup low-fat Greek yoghurt
  • 1+ 1/2 tbps white wine vinegar (which I’ve substituted with lemon juice)
  • 1/4 tsp ground coriander
  • 3 tsps poppy seeds
  • 1/2 tsp organic cane sugar (which I’ve substituted with maple syrup)
  • Salt & freshly ground black pepper, to taste

a8 Cucumber Salad with Creamy Poppy Seed Dressing

Method:-

Slice cucumber into bite-sized chunks. Although it is not specified in the original recipe, I trimmed off the seeds a little so they do not water down the dressing when mixed together. Chop the chilli finely. In a small bowl, whisk together yoghurt, vinegar (or lemon juice), ground coriander, poppy seeds, sugar (or maple syrup), chopped chilli and a pinch of salt. Just before serving, pour yoghurt dressing over cucumber and toss to coat. Season to taste with black pepper.

Note – Chopping the chilli allows its spiciness to come through more in the salad. Otherwise, slice the chilli and toss with the cucumber before adding the dressing (instead of adding it to the dresssing as per the paragraph above).

a1 Cucumber Salad with Creamy Poppy Seed Dressing

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Written on March 10, 2013 by

{A Sri Lankan Recipe} Kale Mallung (aka Mallum)

a1 kale mallum (mallung)

Forget about other vegetables, I have been rotating between curly kale and cavolo nero. Deep down, I’m a leafy vegetable kind of girl.  I heard about all the good things about kale but for me, the succulent leaves do it for me.

I have tried cooking kale in various ways, salad, stir fry and even in soup. I reckon my next leap will be adding kale in my green smoothie which I’m excited at the thought of it. Until then, allow me to share with you this flavourful Sri Lankan styled green vegetable dish called Mallung (or Mallum).

Mallung means tempered vegetables (with mustard seeds, turmeric powder, curry leaves and fresh dessicated coconut). You can use this recipe for any leafy vegetables of your choice. I have tried the recipe with Chinese choy sum and bok choy. And boy, they worked! Since I’m in the kale phase, I have attempted the recipe with kale, naturally.

If you cannot get a hold of fresh coconut, try rehydating dried unsweetened dessicated coconut (which can be found in the baking section in the supermarket) with water and set aside for a couple of minutes.

a8 Kale Mallung (A Sri Lankan Recipe)

Kale Mallung (aka Mallum)

What you’ll need to serve 2 people with rice:-

  • 1 tbsp cooking oil
  • 2 tsps black mustard seeds
  • 1 medium sized brown onion, thinly sliced
  • 1 tsp turmeric powder
  • 6 -8 curry leaves
  • 250g (9 ouces) cavolo nero (aka tuscan cabbage or black kale), trim off the tough stalks and thinly sliced
  • 1/4 cup unsweetened dessicated coconut
  • 3/4 cup water (1/4 cup to rehydrate the coconut & 1/2 cup for the cooking)
  • 1/2 long red chilli, finely chopped
  • Salt to taste

a11 kale mallum (mallung)

Method:-

Rehydrate the dessicated coconut with water. Mix and set aside while prepping other ingredients i.e. slice the onions, cavolo nero and chop the red chilli. In a large pan, heat 1 tbsp of oil with onion and mustard seeds over medium flame. Saute until the mustard seeds start to pop. Turn the flame over to low and add turmeric powder and curry leaves. Saute until fragrant. Add cavolo nero with 1/2 cup of water. Mix to combine with the onion mixture and saute until soften. Stir in coconut and chilli and mix to combine. Season with salt and serve immediately with rice and sunny side up eggs. Enjoy! :D

a4 kale mallum (mallung)

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3 Comments - Thanks for your comment.
Written on March 5, 2013 by
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