Feb 7, 2014

Steamed Root Vegetable Salad with Black Soya and Salsa Verde

We rarely see the colour black in natural foods anymore. With the obsession for white even in our food choices, we are slowly foregoing things like unpolished Urad Dal, Sesame and Rice. I love using black sesame to make my grandmother's recipe of South Indian Gun Powder. It adds such a wonderful colour to the powder. When the lovely people over at Samskara sent me some Organic Himalayan Black Soya to experiment with, I was more than excited to add some black to my food. Black Soya is used to make Black Bean sauces in SE Asian cooking. The Black Soya bean is dried, salted and fermented to bring out that lovely tangy flavour. I'm still looking around for recipes to make that and decided to use it in this salad instead.

Green Tomatoes which are in season now


Not being such a good planner, I usually make up recipes with whatever I have on hand. I found these pretty looking green tomatoes in the market and was wondering what to do with them when the Salsa Verde idea came to me. Salsa Verde literally means 'Green Salsa' and is a Mexican side dish often added to tacos or used as a dip. Salsa Verde uses Tomatillos, but I read that green tomatoes are a suitable replacement. The salsa verde went very well with the mushy potato and sweet potato. The black soya added bits of colour and a nice bite to the salad.

Salsa Verde with Green Tomatoes


Steamed Root Vegetables and Black Soya


You need:

2 Potatoes
2 medium Sweet Potatoes
1/2 cup Himalayan Black Soya, soaked for 3 hours and drained
(You can also use carrots and beetroot)

For the Salsa Verde
2 Green Tomatoes
1/2 a small White Onion
1 clove of Garlic
1/2 a Spicy Green Chilli
1 tbsp fresh Oregano
2 tbsp chopped Coriander
Salt
Juice of 1/2 a lime
Water


Steam the unpeeled potatoes, sweet potatoes and black soya for 20-25 minutes or until they are cooked and not mushy. Peel the vegetables after steaming and cut them into bite-sized chunks.

Chop up the green tomatoes, onions and garlic. Put it in a small pan with 1/2 a cup of water. Boil it until the tomatoes are cooked and the onion is translucent and take it off the stove. Add the salt, oregano and coriander and blend with an immersion blender. Add lime juice to finish.

Once the vegetables and soya have cooled, mix the salsa verde until it is evenly coated and serve.

The Salad
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