Category Archives: Vegan salads

Moroccan Spiced Carrot Dip


carrot dip

Serve 4-6


450 g Carrots, peeled and chopped

1 clove garlic, peeled and chopped

½ tsp ground cumin

½ tsp paprika

½ tsp  ground ginger

½ tsp ground cinnamon

½ tsp  cayenne pepper

2 tbsp fresh lemon juice

2 tbsp virgin olive oil

Salt to taste


Cook the carrots in salted water for about 20 minutes or until soft.

Drain the carrots and place into into a blender or food processor, and whizz until smooth.

Add the garlic, cumin, paprika, ginger, cinnamon, cayenne, sea salt and lemon juice and blend again, at the same time add the olive oil gradually.

Spoon into a serving bowl, drizzle with a little extra olive oil and serve.

Serving suggestion: scatter with olives and cilantro leaves, and serve with toasted pitta bread strips for dipping, or top the pitta with the carrot dip and as seen in photo above, garnish with a slice of tomato, radish sprouts, a few pomegranate seeds and black olives.

Quinoa Salad in a Spicy Peanut Butter Dressing with Carrot and Leek Noodles


Quinoa Salad in a Spicy peanut Butter Dressing with Carrot and Leek Noodles

Serves 4



 4 medium leeks

4 medium carrots


4 tbsp peanut butter
2 teaspoons freshly grated ginger
3 tbsp soy sauce
1 tbsp agave syrup
1 tbsp wine vinegar
1 tsp sesame oil
1 teaspoon olive oil
Water to thin, if necessary


¾ cup uncooked quinoa
1 red pepper, diced
½ red onion, diced
1 cup shredded carrots3 medium tomatoes, diced½ cup chopped coriander
½ cup cashew nuts (or peanuts)
1 cup chickpeas
Fresh lime juice


Bring 1 ½ cups of water to the boil and add the quinoa.  Bring back to a boil then cover and reduce heat to low and let simmer for 15 minutes or until quinoa has absorbed all of the water (add a little more water if necessary).   Remove from heat and fluff quinoa with fork, then place in large bowl and set aside to cool.

To make dressing, add the peanut butter and agave to a medium microwave safe bowl, then heat in the microwave for 20 seconds.  Add the ginger, soy sauce, vinegar, and both sesame and olive oil and stir until mixture is smooth and creamy. If you want a thinner dressing then add a teaspoon or two of water or olive oil.

Stir the dressing into the quinoa, then add the chick peas, nuts, red pepper, onion, tomatoes , carrots, and coriander into the quinoa.

For the vegetable noodles, peel the carrots and use a julienne knife (I use the Kom Kom Miracle Knife) to create long noodle like strips of carrot.  Prepare the leeks with a standard knife, by cutting length-ways in half and cutting thin strips to creat noodle like strips of leek.  These noodles can be eaten raw, however I like to blanch them for a minute or two in boiling water, then drain and rinse with cold water.

Mix the noodles together evenly and arrange on the plates.  Place the quinoa mixture on top of the noodles in the centre,  squeeze over some lime juice and garnish with coriander.