Hurrrry! Make some curry!

Lately we've been eating a lot of curry dishes...um, yum. I was surfing Facebook and VegWeb highlighted a recipe for Curry Salad that sounded intriguing so I prepared it two nights ago. I gotta tell you friends, this recipe is a ten star winner! It takes a bit of time to prepare, so don't be in a hurry and keep in mind it'll take you more than one day.

Wheat berries are the second ingredient on the list. Wheat berries? I'd had them in various prepared salads from Whole Foods and other eateries in the past, but I had never prepared them, nor did I even know what they are! So wheat berries are the entire wheat kernel (except for the hull), comprised of the bran, germ, and endosperm. To prepare them, it's best to let them soak in water over night, just as you would dried beans. For this recipe, all we did was soak them over night and use them raw like that instead of cooking them. They have a crunchy, hard texture, almost like a seed, but add wonderful texture to salad, and are packed with fiber, protein, and numerous vitamins.

I was a bit skeptical when the salad called for vegan mayo and yogurt. I HATE normal mayo and am still trying to train myself into realizing that Veganaise is NOT mayonnaise. My eyes see the white, gooey, mixture and immediately think it's mayo (which I sarcastically name "the Satan's semen"). And soy yogurt? I've just never been a fan. BUT - when both of these ingredients combine with Dijon mustard, sugar, curry and chili powder, turmeric, paprika, ginger, salt and pepper....whoa nellie! It's a winner!

We didn't add in the raisins because I'm not the biggest fan and we added two carrots for texture, flavor and well because we recently bought a 5 lbs bag and need to use carrots in everything we cook!

In summary - try this recipe! It's awesome and healthy!