winter black lentil salad with spicy cilantro dressing

winter black lentil salad with spicy cilantro dressing | A Brown Table

I must make a confession, I'm not the best at naming recipes and at times, I struggle with what to call some of my recipes. Since most of the dishes I create and share are often not traditionally Indian and in some way are inspired by my environment and emotions, it's can get difficult. I don't like to name my dishes as "Indian ___" as it sounds odd. Those kind of names bug me as much as as I hear the word "chai ___" but when you go through the recipe there is no chai (tea) present. If I called this salad dressing as Indian spicy cilantro dressing, I'd be uncomfortable. I call this my "noun-adjective paradox" because it can .  So I usually defer to the much more simpler method of labeling my dishes with the prominent ingredients I use in them, I did it this time too. This delicious salad dressing today had me up for hours, wondering whether I should call it an Indian-inspired dressing or an Indian green goddess dressing. Whatever it might be called, this is one tasty and spicy green salad dressing to enjoy!

One of the best things I've finally tasted in 2016, is the pink lady apple. I'd heard of them before but never eaten one until recently. These ladies are a game changer, a life changer, they look good and they taste good. Their texture is crisp enough to dump it into a salad and if you slice them thin enough, it gives you just the right amount of sweetness and crispy texture to each bite you consume. Overall this salad is pretty "wintry", I put purple/red and regular good old green curly kale leaves, some cooked black lentils, avocado (not so winter) and the lady apples. It's a hearty salad and the dressing is very, very guilt free. I use Califia's unsweetened almond milk to make the base of the dressing, fresh cilantro leaves for flavor and color, add lime juice for acidity and fresh thai chilis and ginger for a kick. But to make it thick and give it body, this dressing needs some fat and plain almond butter does the trick here making it creamy enough to hold.

winter black lentil salad with spicy cilantro dressing | A Brown Table
winter black lentil salad with spicy cilantro dressing | A Brown Table
winter black lentil salad with spicy cilantro dressing | A Brown Table
winter black lentil salad with spicy cilantro dressing | A Brown Table

Here are some of my kitchen tips that you might find useful when preparing this salad,

  • Any type of kale will work here, just shred it well and toss the midrib out. 
  • If you can't find lady apples use Granny smith apples the tartness works well.
  • If you cut the apples and don't want them to brown. Soak them in an ice cold water bath with 2 tablespoons of fresh lime or lemon juice. Drain the slices before you add them to the salad.
  • I like to presoak my lentils as it does make them cook faster when it comes to boiling. 
winter black lentil salad with spicy cilantro dressing | A Brown Table

winter black lentil salad with spicy cilantro dressing

yields: 4 servings

ingredients

for the salad

1 cup cooked black lentils

4 cups shredded kale leaves (I used a mix red and green varieties)

1 large avocado, diced

1/2 cup red onion, diced

1 pink lady apple, thinly sliced

1/4 cup pepitas, toasted

1/2 teaspoon sea salt

1/2 teaspoon black pepper

1. Place all the ingredients in a large mixing bowl. And toss to combine. Keep aside refrigerated until ready to serve with the salad dressing. Salad dressing can be added and tossed with salad or served on the side . 

spicy cilantro dressing

yields: about 1 1/2 cups

ingredients

1 cup Califia unsweetened almond milk

4 tablespoons almond butter, unsweetened

1 tablespoon fresh ginger root, peeled and chopped

1 cup packed cilantro leaves

4 tablespoons lime juice, fresh

6 black peppercorns

1 teaspoon thai chili peppers, chopped

1 teaspoon fine grain salt

1. Place all the ingredients in a blender and blend until completely smooth. Serve with the winter salad. 

 

 

Disclaimer: This post is sponsored by Califia Farms but all opinions expressed are solely my own.

polenta coconut almond baked pudding with burnt sugar blood orange sauce

polenta coconut almond milk baked pudding with burnt sugar blood orange sauce | A Brown Table

Somewhere between my meyer lemon tree and a stack of sweet potato vines, sits my Moro blood orange tree. Unlike the lemon tree, it hasn't produced any flowers this season but there are tiny little leaf buds between each and every portion of the stems of this little tree. So until the day arrives that this plant will hopefully produce some fruit, I make do with ransacking the stores and markets in the neighborhood for the blood oranges. And some of those blood oranges went into making this sauce to be drizzled over this pudding.

Ahh, how I love puddings! They are convenient and comforting yet can be made fancy to suit one's needs. I like to think there's something sweet waiting for me in the refrigerator when I come home after work, so every now and then I'll make up a batch of puddings that will satisfy my sweet cravings. This pudding is made with sweet polenta and the creamy delicious flavors of coconut and almond milk and there's also a lightly burned caramelized blood orange sauce that goes over the pudding. Happy flavors and tasty puddings.

By the way this Califia coconut almond milk combination is rather delicious!


polenta coconut almond milk baked pudding with burnt sugar blood orange sauce | A Brown Table
polenta coconut almond milk baked pudding with burnt sugar blood orange sauce | A Brown Tablepolenta coconut almond milk baked pudding with burnt sugar blood orange sauce | A Brown Table
polenta coconut almond milk baked pudding with burnt sugar blood orange sauce | A Brown Table

Here are some tips that you might find useful when preparing these puddings,

  • You can skip blood oranges and use regular oranges to prepare the sauce. Remember to adjust the sweetness of the sauce accordingly.
  • The puddings will rise during baking and then sink a little after they are chilled. I trim the crust off the exposed end of the pudding to give the dessert a smooth finish. 
  • I gently bake the pudding for about 2 hours in the oven at a lower temperature so it doesn't burn but helps to get rid of most of the liquid.
  • You can adjust the sweetness of the dessert to your liking by changing the amount of sweetener added. 
  • Garnish as needed with candied orange chips if desired
polenta coconut almond milk baked pudding with burnt sugar blood orange sauce | A Brown Table

burnt sugar blood orange sauce

yields: approximately 1 cup

ingredients

2 tablespoons sugar

1 cup blood orange juice, fresh and strained 

1 teaspoon cornstarch

1 tablespoon water

  1. Place the brown sugar in a small thick bottomed saucepan and heat on a medium-high flame for about 3 minutes until the sugar just begins to darken and caramelize (watch the sugar carefully to avoid it from burning). As soon as the sugar begins to caramelize, remove the saucepan from the stove and carefully stir in the orange juice. Return to stove and stir until the caramelized sugar has completely dissolved. 
  2. While the sauce is cooking, stir the cornstarch and water to form a slurry in a small bowl. Stir this mixture into the sauce and quickly whisk. Continue to cook with constant stirring, the mixture will begin to thicken and begin to boil. Continue to stir constantly and cook for one additional minute. Remove the saucepan from stove and pass the sauce through a sieve to remove any clumps. Transfer the sauce to a container and refrigerate until completely chilled. 

polenta coconut almond milk baked puddings 

yields: 4 servings

ingredients

1 cup (6 ounces) polenta 

1 tablespoon toasted unsweetened shredded coconut 

2 tablespoons sugar

1  1/2 tablespoons cornstarch 

1 tablespoon water

a little coconut oil for greasing

  1. Add all the ingredients from the polenta to the sugar in a large thick bottomed saucepan. Bring the contents of the pan to a boil on medium high heat and then reduce the heat to a medium-low. In a small bowl, mix the cornstarch and water to form a slurry and fold this slurry into the polenta. Raise the heat to medium-high and cook and stir the the polenta until there is little to no visible liquid left, this should take about 8-10 minutes. The mixture should resemble a thick porridge like consistency. Remove from stove.
  2. Grease 4 X 4 ounce heatproof glass canning jars with a little coconut oil. Using a ladle fill the jars up and using a spoon flatten the mixture to release any trapped air bubbles. Bake the jars for 2 hours at 250F on a baking sheet on the middle rack of a preheated oven. Rotate the tray halfway through the baking process. Remove the hot jars and allow to cool to room temperature. Wrap the mouth of each jar with cling film and refrigerate until chilled for at least 3-4 hours. The puddings will shrink a little in the refrigerator.
  3. To release the puddings, run the blunt edge of a knife between the jar and the pudding. Tap the jar over a plate to release the pudding. Trim off the crusty end of the pudding using a sharp serrated knife and place the pudding in a serving plate. Garnish the pudding with a candied orange slice and drizzle generously with the burnt sugar blood orange sauce. Prepare the remaining three puddings similarly.

Disclaimer: This post is sponsored by Califia and all opinions stated here are purely my own.