Cilantro Cucumber Dip!

The cooking today was inspired by minimalism and availability of ingredients on hand. The perfect combination. This dip or chutney is simple and versatile in its use.

1 medium size cucumber, rough chopped

2 bunches of cilantro, washed 

1 teaspoon of fresh ginger- turmeric paste ( optional)

3 Tablespoons of almond butter

1/4 teaspoon pure vanilla extract or 1/8 teaspoon vanilla powder

1 Tablespoon Amla ( Indian gooseberry) powder ( optional )

2 limes juiced ( add 1 more if not using amla

1 teaspoon salt

1/4 teaspoon black pepper powder 

• Put everything in the food processor and grind to desired dip consistency.

Enjoy as:

• Dressing for pasta or noodle salad
• Spread on sandwiches
• Sauce for grilled fish,chicken or vegetables
• Potato or cauliflower salad for picnics
• Sauce for tacos

Reaffirms that Simple is tasty. Less is better. 

Birthing a WRACO !!

Could not make up my mind about this being a wrap or a taco ! The WRACO was born!

1 pack, organic, extra firm tofu, sliced 12-14 corn tortillas 1 1/2 cups BBQ sauce of choice or homemade 1 cup salad greens of choice 2 avocados 1 small red onion, chopped 1 pint cherry tomatoes , halved 3 limes, juiced 1/2 cup cilantro, chopped 2 Serrano chilies, chopped fine ( optional) 2 tablespoons extra virgin olive oil Salt Pepper to taste 1/2 teaspoon toasted, cumin seed powder ( optional)

In a pan, simmer the tofu slices and BBQ sauce, till thick and it almost oats the slices.(15-20 minutes approximately) In a mason jar add the oil, lime juice, salt, pepper, cumin powder and shake a few minutes. Place the greens, avocados, onions, tomatoes, chilies and cilantro in a bowl. When ready to assemble the taco or wrap , add the dressing and toss well.

To ASSEMBLE ! Put about half a cup of the salad in the middle of a warm corn tortilla . Top with a couple of slices of tofu. Wrap and fold ! ENJOY!

Makes about 6-8 servings !