Tamarind Walnut Salad

Toss the lettuce and all other vegetables along with the walnuts. Keep aside.

Blend together all the dressing ingredients, adding a little water if required, until smooth. Serve the dressing on the side of the salad.

Serves 2

Photo by Vinita Punjabi

ingredients

3 cups finely processed/grated cauliflower florets
1 cup + 2 tbsp almond flour
4½ flax eggs (1 tbsp ground flaxseed in 3 tbsp of water = 1 flax egg)
4 tbsp nutritional yeast (optional, but recommended because it adds a cheesy flavor)
1 tsp unrefined salt
1 tsp dried rosemary
1 tsp garlic powder
Freshly ground pepper to taste

For Masala Idli Soak urad and moong dals separately for 2 hours (it is better to use half and half

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In a blender, blend the sun dried tomatoes and currants along with water, salt and garlic to make a paste.

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In a blender, blend the mint leaves and lemon juice. Add water and add the crushed raisins to the blended

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In a kadhai, roast the ladies finger without oil, until it is dry. Roast the coconut. Roast the green chillies

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For the Coriander Stock In 1 litre of water, make a stock with the stems of chopped coriander, onion, celery

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In a food processor, process walnuts and oats together to make a coarse powder. Now add the dates, figs and

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