As I mentioned a couple of posts ago, tomorrow is my vegan cooking demo at Soul Kadhi. Right now I've come to Soul Kadhi to do a quick discussion about the event but their generator decided to act up and spew ash during the peak lunch time and that has kept Nirmala very occupied for over an hour. So while I wait, I thought I'd start a blog post (and finish it after I get home).
Poor Nirmala hasn't had a moment's respite. She came to speak to me in the middle but something came up again and she had to go attend to it. It's nice that her mom is around to help out everyday but despite that, Nirmala is constantly on her feet. I have no idea how she manages to run three restaurants full time on the same premises and stay sane!
A lot of my friends who have tasted my cooking/baking and even a few people who follow my blog have asked me why I haven't started a vegan café or restaurant yet. I really want to, hubby and I even keep talking about it, but I keep procrastinating and the main reason is that I don't know if I'll be able to handle all the stress that goes into running a food establishment.
I like my work related life to be slow paced. When I create my jewellery, I need to be relaxed and in the zone to come up with beautiful designs which carry positive energy. Similarly, I feel that some of my tastiest and most creative dishes are made when I am taking it easy. I'm afraid of what my cooking will taste like if I am constantly under pressure.
So if I do take steps to make my dream of a vegan café come true, I know for a fact that all the administration work will have to be done by someone else! My restaurant will be part of the slow food movement. That means, people need to come there with the intention to relax and enjoy the meal at a slow pace. People in a big huff to be served their food will not be allowed. :oP
Amusingly, my recipe today does not belong to the slow food movement. It can be put together in a breeze and wolfed down in the blink of an eye. hehe
Cool, Summery Chickpea Salad
I've used small, Indian Chickpeas aka Gulabi Gram in this salad but even the larger Garbanzo Beans aka Kabuli Channa will taste yummy in this recipe. For that matter, any kind of bean will work, doesn't even have to be Chickpeas.
I like eating this salad plain or as a side dish with chapathies.
1 C Indian Chickpeas (Gulabi Gram)
3 Large Tomatoes
1 Small European Cucumber (regular Cucumber is fine too)
3 Small Carrots
1 heaping tsp Peanut Butter (I used the Chia Peanut Butter that my friend Somera> sent me)
1-2 tsp Balsamic Vinegar (it's okay to use lime juice, tamarind water or any other vinegar instead)
1/2 tsp Liquid Jaggery (or other sweetener)
1/2 tsp Red Chilli Powder
Soak the chickpeas overnight.
Drain, rinse and pressure cook in fresh water for 3-4 whistles.
Cool, drain (cooking water can be saved and used to cook something else) and keep aside.
Finely dice the tomatoes and cucumber.
Grate the carrots.
Toss all the ingredients together and mix well (using your fingers if required to spread the peanut butter well).
Cover and chill for a short while.