Prep: 10 minutes | Total: 10 minutes Servings: 8 servings

This carrot raisin salad is a timeless classic. The shredded carrots are crispy and the plump raisins, juicy pineapple, and creamy Greek yogurt dressing blend so nicely.

Ingredients

1 pound shredded carrots
3/4 cup golden raisins
8 ounces pineapple chunks canned in their own juice
1 cup Greek yogurt ( or drained yogurt )
1 tablespoon lemon juice
1 tablespoon pineapple juice
1 tablespoon honey
1/2 teaspoon salt
 Fresh walnut pieces

Instructions

blend the cooked carrots/leeks/onions/celery with the broth, then add sautéed bell pepper and bok choy at the end for texture.

With 2 cups cooked carrots/leeks/onions/celery plus 750 ml veggie broth, let's make a simple blended vegetable soup.

Easy blended veggie soup

Use:

Farmer’s Cheese

Fresh farmer’s cheese is infinitely versatile. Eat it as you would cottage cheese, or layer it in lasagna, or drizzle it with honey and chili oil or whatever you like to top cheese with. It can be made out of any quantity of milk. Just aim for about 2 tablespoons vinegar to each litre of milk. (It does not need to be organic or low-pasteurized.)

Ingredients

2 litres 3.25 per cent (homogenized) milk

1/4 cup white vinegar

salt, to taste (optional)

Method

The best way to make delicious and creamy cannellini beans from dried

Prep Time 10 minutes | Cook Time 2 hours

Equipment

1 dutch oven with lid or a heavy bottom pot with lid.

Ingredients

1.5 lbs dried cannellini beans
8 tablespoon Extra virgin olive oil
2 bay leaves
1 head of garlic
water to cover the beans in pot
1 teaspoon kosher salt plus more to taste

Instructions

Mushroom Pâté With Cream Cheese

A traditional pâté is a savory spread derived from the French word paste. Typically it is made from organ meats such as pork liver or chicken liver, but in this case mushrooms make an excellent substitution! This version is made with firm raw mushrooms and is loaded with savory flavor, texture and fresh herb and lemon taste. 

An alternate version of this easy mushroom pâté is to season with thyme, and frying the mushrooms, before blending up fast in a food processor. 

Best Beans List

This salad keeps well, too, and the flavours will continue to deepen over time. This recipe is vegan and gluten-free.

The history of raita as a side dish can be traced at least to the 12th century, when a form of it appears in the Manasollasa (1137 CE), suggesting that its roots lie in the medieval period; later evidence from the Ni‘matnāma around 1500 CE shows it more clearly as part of established courtly cuisine.

The original article that I saw was in Bon Appetit magazine

https://www.bonappetit.com/story/the-raita-formula