Vegan Beet and Potato Stir-fry recipe

Here is a simple vegan stir fry, a classic South Indian side dish that can be had with bread, chapati, or with a warm lentil curry and rice.  Serves 4 2 cups beets, peeled and diced 2 cups potatoes, peeled, diced and soaked in water 1/2 tsp chili powder 1/4 tsp turmeric powder 1/4 tsp cumin/jeera powder Salt to taste 1 Tbsp. vegetable or olive oil A sprig of curry leaves Directions: In a wok or large saucepan on medium heat, add oil. When it begins to smoke, add the curry leaves and allow it to splutter.  Toss in the diced beets. Turn up the heat to medium high. Sauté for 3 minutes.  Drain the diced potatoes and add them along with the beets. Sauté them together for a good 5 minutes.  Add in the powders and salt. Combine well.  Turn down the heat to low, cover and cook for another 5 minutes.  Once the beets and potatoes are soft (to press down between your fingers), yet firm enough to hold shape, turn off the heat. Serve warm.  You may garnish it with some fresh chopped cilantro/corian

Pork and orange salad

Pork orange salad is made from left over pepper pork, oranges and grapes.

What you need: Makes a salad for two
1 cup of pepper pork (recipe here)
2 cups of lettuce, washed, drained and torn.
1 cup oranges peeled, cored and cut into chunks
1 cup red grapes, cut in half
2 Tbsp pumpkin seeds
1/2 cup onion, cut into rings


Dressing:
2 tsp fresh lime juice
1 tablespoon olive oil
1/4 tsp fresh grated ginger
1/4 tsp crushed garlic clove
1/4 tsp brown sugar
A pinch of pepper powder
A pinch of garam masala
Salt to taste


Prep the dressing by combining all the dressing ingredients in a processor and pulsing a few times until combined and smooth. Assemble two salad plates with the lettuce, fruits and pork. Drizzle the dressing and a sprinkle of pumpkin seeds. Enjoy!