I decided to make the menu simple, and light for the holiday weekend. I made a selection of vegan dishes and then took Kheemah and shaped it into individual sausages for grilling. Sort of like hot dogs, but not. That way, I figured Alan could grill the final product while I concentrated on the vegetables. So, what I'm going to be featuring here are the various things I fixed for that meal. Fast, easy, and healthy, they fit into any sort of entertaining plans and are regularly served at our house, company or not.
The easiest of these is an Indian raw spinach salad that's easily put together with any bag of pre-washed spinach in just a few minutes.
Raw Spinach, Coconut, and Peanut Salad, aka Palak Koshimbar
Here's What you Need:
2 bags of chopped prewashed spinach or 6 cups
2 Tbs coconut or vegetable oil
6 Tbs of fresh grated coconut, or dry unsweetened grated coconut moistened with a bit of water
4 Tbs of ground peanuts
1 tsp of cumin seed
a pinch of hing (asafoetida) (optional)
3 tsps lemon juice
1/2 tsp salt1/2 tsp sugar
Here's What to Do:
Wash and dry your spinach, then chop it.
In a small pan heat the coconut or other vegetable oil.
When the oil is hot, add in the cumin seeds.
Cook them until the cumin seeds darken a bit (just a few seconds actually).
Then add in your pinch of Hing if you are using it.
Pour the oil and spices over the spinach mixture in the bowl.
Stir everything together then add in the lemon juice...
Sugar and salt.
Mix again, and that's it you are done.
That's it! It couldn't be easier or more delicious. You see why I included this dish in my first big back in the kitchen day? It's an easy make ahead (a few hours ahead ) dish which always helps. Coming up next, a picnic ready Indian Potato Salad Sookhe Aloo. It's another make ahead dish, easy, vegan, and gluten free. Follow along on Twitter @kathygori