Sweet corn & tomato salad
2 Medium ears (1 Cup) Raw Sweet Corn from the cob
3 Tomatoes diced
1 Red onion sliced
1 1/2 Cup spinach leaves loosely shredded
1/4 cup Raw/Natural almonds
Small handful fresh basil
1/4 Cup cold pressed rice bran oil
Rice malt syrup
1/4 Cup white wine vinegar
Cracked black pepper
a pinch of cayenne pepper (I really mean a pinch)
Blend dressing in a blender or processor. Combine all salad ingredients in a bowl, add dressing and mix well. Serve
Makes 4 side serves
If you have left overs, this one will keep only for a day or two. Keep in an air tight container in the fridge!
Roasted Eggplant & Capsicum Salad
1 Medium size eggplant
1 Large red capsicum
1 Large clove of garlic crushed
Desired amount of your favourite vegan cheese
1 1/2 tablespoons roughly cut coriander
1/2 teaspoon cumin seeds
Salt & pepper to taste
Pierce holes around eggplant and capsicum with a fork and roast in oven until soft (capsicum skin will go black & will probably finish first).
Remove skin & all seeds from capsicum and slice roughly into thin strips set aside in a bowl. Cut eggplant in half and use a fork to shred the soft inside into small stringy pieces and add to capsicum and allow time chill.
Add garlic, vegan cheese , coriander and cumin. Stir and serve!
(Also, works really well with some refried beans in a corn tortilla wrap!!!)
Makes 2 side serves or 1 meal.