Sauces and Dressings for Buddha Bowl
Yoghurt Coriander
Ingredients
1 cup hung yoghurt
1 clove of garlic minced
Salt to taste
1 teaspoon of sugar
Juice of half a lemon
1/2 a cup Chopped fresh coriander
Method
Add coriander to a mixer blender with a spoonful of hung yoghurt along with lemon juice, salt, sugar and garlic clove. Mix till you get a thick green smooth consistency.
In a separate bowl whisk the rest of the hung yoghurt using a wire whisk and add the coriander mix to the yoghurt, mix well.
Keep in a clean jar in the fridge.
This healthy yoghurt dip goes very well with all kind of snacks and can be drizzled onto a Buddha bowl meal.
Schezwan Soya Maple
Ingredients
1/4th cup of schezwan sauce
Wingreens Farms Schezwan Chilli Garlic Sauce
2 teaspoons of soya sauce
FERMENTED SOYA SAUCE DARK, 350ml
3 teaspoons of apple cider vinegar
American Garden Apple Cider Vinegar, 473ml
2 teaspoons of maple syrup
American Garden Pancake Syrup, 710ml
A little dash of salt
Method
Mix all the ingredients together and serve as a dipping sauce with any snack. You can also add the same sauce to stir fry rice and make them special.
Sesame Chilly
Ingredients
1/4th cup of toasted sesame seeds
1 clove of garlic
1 tablespoon of chilly flakes
1 teaspoon of apple cider vinegar
American Garden Apple Cider Vinegar, 473ml
2 tablespoons of tomato ketchup
Heinz Tomato Ketchup PP, 900g
1 teaspoon of dijon mustard
American Garden U.S. Mustard, 397g
Salt to taste
Method
Blend all the ingredients together in a mixer and serve as a spicy dipping sauce with any snacks. This sauce is a play of various flavours and can add a lot of flavour to any simple snacks.
