Tag Archives: carrot

Katchoomber Salad (and a Recipe Index!)

I love non-lettuce salads.

I like the fact that you get more nutritional bang for your buck with more substantial vegetables in the salad bowl.  Another plus is that these salads keep longer in the fridge than their lettuce-based counterparts and you know how much I love taking leftovers for lunch!

Katchoomber is one of my favourite salads.  It is easy to make, tastes wonderful, and keeps for a couple of days in the fridge without going soggy.  I am not a fan of raw onion, so feel free to add a few slices of red onion to the carrots, cucumber, and celery if you like.

This recipe has been adapted from Daksha’s Gourmet Spices Cookbook Three: Indian Vegetarian Cuisine. The neat thing about this cookbook is that it my In-Laws picked it up for me at a local craft sale.

They certainly know me well: I love cookbooks and I love Indian Cuisine.

The cookbook comes in a package with 5 or 6 spices that are needed to make the recipes in the book. Of course you can pick them up at any specialty Indian grocer, except for one. One of the spices, thana jeero is a special blend from the author’s family, so when I ran out I had to make a trip to the craft sale the following year to pick up more of the spice.

As I mentioned before, the best thing about this salad is the crunch. Of course the tangy vinegar, the musky cumin, and the surprise bite of freshly grated parmesan (which at first seemed a little out-of-place – until I tasted it!) make this salad stand out. Just to prove my point, I took this salad to a work potluck and it was all anyone could talk about. Everyone, even the more conservative eaters, couldn’t get enough.

Oh yeah, I almost forgot. I have added a recipe index to Cookbook Cooks to make searching for your favourite recipes a bit easier.  You can access it from the top of the page, or by clicking here.

Katchoomber Salad

1/2 long english cucumber, julienned
3 medium carrots, julienned
3 celery stalks, julienned
2 tablespoons olive oil
2 tablespoons cider vinegar
1/2 teaspoon salt, or more to taste
1/4 teaspoon cayenne
1 teaspoon crushed cumin seeds (I crushed them using a motar and pestle)
2 tablespoons chopped cilantro
1 tablespoon grated parmesan

  • Put vegetables in a large serving bowl
  • Whisk together oil, vinegar, salt, cumin, and cayenne until well blended
  • Pour dressing over salad and toss.
  • Add cilantro and parmesan before serving

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It doesn’t look pretty, but it sure tastes good: Tofu Burgers and Cilantro Carrot Salad

“Honey, this is the best tofu scramble you have ever made.”

He was joking, but if you are making veggie burgers and you can barely get them off the baking sheet and onto the bun without them crumbling all over, well, you get the idea.  He was not too far from the truth, it was certainly more like a tofu scramble than a tofu burger.  We were both good sports and attempted to eat it on a bun like it was intended, but that did prove difficult.

It looks pretty good in the photo, so I guess I should have included an after first bite photo.

This veggie burger was delicious, but it didn’t do what a burger should, so I am not going to bother posting the recipe.  I think vegetarians have enough trouble finding a good home-made burger recipe that doesn’t fall off the bun and make a mess all over the plate, without me adding to the collection.

I have a whole host of veggie burger recipes to try and I when I find a one that sticks together fairly well and tastes great I will share it with you.  EPC and I really love veggie burgers, but have been getting tired of the store-bought variety, so testing a bunch of recipes will be fun, tasty, and relatively painless.

However, I would like to share with you the recipe for the simple and delicious salad that I served on the side. This easy salad and the tofu burgers are from my latest library acquisition the Moosewood Restaurant New Classics cookbook

Cilantro Carrot Salad

2 1/2 cups of peeled and coarsely grated carrots
3 tablespoons olive oil
1 small clove of garlic, minced
1 tablespoon of cilantro, minced
1 tablespoon of parsley, minced
a dash or two of salt to taste
2 tablespoons fresh lemon juice
pinch of cayenne

  • Place the carrots in a serving bowl
  • Blend the dressing ingredients  together with a whisk or in a blender.
  • Pour the dressing over the carrots and toss well.
  • Serve chilled or at room temperature.

It will keep for a couple of days in the fridge.

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Parsnip-Carrot Ginger Soup

I had a whole bag of parsnips leftover from the 1/2 cup that I needed to make Root Vegetable Risotto.  Initially I thought it was unfortunate that I came home with a whole bag of them when I would only need, at most, one.  However, when I went searching through the index of my new Totally Vegetarian cookbook this past weekend I found a delicious way to make use of my excess  parsnips.

I will confess that parsnips are out of my vegetable radar.  I like them, but for whatever reason they get left behind.  I always reach for carrots, yams and beets when I have a need for root vegetables.   Parsnips, never.  It is not surprising that when I have them in excess I am at a loss of what to do.

On a similar note, soup is not one of the meals that a regularly cook.  Oh, I make soup, but not as often as I should.  I really have no explanation for this either.  Perhaps it is because EPC will often ask  “is soup enough for dinner?”  I know what he means, but coupled with a slice of bread and a hunk of  favourite cheese (or in our case leftover beans and tortillas), soup is a comforting meal and an even better lunch the next day after the flavours have intensified.

And intensify they will!  With a three-inch hunk of ginger this soup should be called Ginger Carrot Parsnip Soup.  I was worried that the soup might be too “gingery”, but I was quickly informed as the bowl of soup was slurped down that the ginger was, in fact, the best part!

Soup is easy to make.  In fact, one of the best things about soup is that you can come home from work, chop and sauté your veggies, add the broth and then put your feet up, leaving it to simmer.  So, if any one else has a similar  problem with bringing parsnips and/or soup to the forefront, this quick and easy soup will cure you, once and for all!

Parsnip-Carrot Ginger Soup

1 tablespoon olive oil
3-inch piece of ginger, peeled and thinly sliced
6 scallions, coarsely chopped
4-5 parsnips (~1lb), sliced into 1/2-inch pieces
2 medium carrots, sliced into 1/2-inch pieces
3 1/2 cups vegetable stock
salt and freshly ground pepper to taste
  • Heat oil over medium heat.
  • Add the ginger and sauté for a minute or two
  • Add the scallions, the parsnips, carrots, and stock.
  • Bring to a boil, reduce the heat and simmer for 15 to 20 minutes, until parsnips and carrots are tender. 
  • Transfer the soup to a blender and blend until smooth.  Return to heat and season with salt and pepper.

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