Yes, that’s right, cucumber banana salad. I swear. This has become one of my favorite go-to dishes for a light lunch on a hot San Salvador afternoon. All the ingredients (with the exception of the Tahini, that is) are usually available at your neighborhood tienda, and in keeping with my [Hilary] preference for quick gratification, preparation time is all of 10-15 minutes. The result is a unexpectedly refreshing combination of tart and sweet.
Nico and I have very different, but wonderfully complementary culinary styles: Nico is inventive, ambitious and patient; I [Hilary], on the other hand, am oriented toward the simple, accessible and quick. This recipe certainly falls in the latter categories. It’s quite basic and entirely delicious. Cauliflower pureé makes a great mashed potato substitute, but it can also be served as a hummus-style dip. If you’re really on your game, the whole thing can be done in about 30 minutes.
A little over a month ago, The Self-Hating Vegan (Nico, that is) visited a small festival that was organized to celebrate World Vegetarian Day in the Parque Bicentenario. The event was put on by the Gran Fraternidad Universal (GFU – or Great Universal Brotherhood) and included the participation of various vegetarian food stands and animal activist performances by students at the CENAR.