Month: December 2020

Categories
Pie Recipes Vegetarian

Vegetable Shepherd’s Pie

This version of Vegetable Shepherd’s Pie is sure to please and can be whipped up quickly!

Ingredients
  • 1 package mixed vegetables, frozen
  • ¼ cup onions, minced
  • 1 cup tomato sauce
  • 3 large potatoes, boiled and mashed
  • 1 Tbsp sour cream
  • 1 cup mozzarella cheese, grated
  • 1 tsp paprika
  • 1 Tbsp curry powder
  • 1 Tbsp corn starch
  • 1/4 tsp salt
  • 1 Tbsp canola oil
Directions
  1. Sauté the onions in oil till soft. Add mixed vegetables, 1/8 tsp salt, curry powder, tomato sauce, corn starch and cook for about five minutes. Transfer to a greased baking dish.
  2. Mix the mashed potatoes with some sour cream and 1/8 tsp salt. Moisten with water if it is too dry. Layer the mashed potatoes on top of the mixed vegetables.
  3. Top with cheese, sprinkle paprika and bake at 350 F for 20 minutes.
Categories
Appetizer Pie Recipes Squash Vegetarian Zucchini

Curried Squash Galette

Curried Squash Galette is great as a holiday appetizer or as a light meal with a salad.

Ingredients
  • 1 small yellow squash, finely sliced
  • ½ cup yellow onions, finely sliced
  • 2 grape tomatoes, thinly sliced
  • 1 pastry crust, frozen
  • 2 tsps curry powder
  • ½ tsp black pepper
  • 1 Tbsp sour cream
  • ½ cup mozzarella cheese, grated
  • 1/4 tsp salt
  • 2 tsps olive oil
  • 1 tsp soy milk
Directions
  1. Toss the squash with 1 tsp curry powder, 1/4 tsp pepper, 1/8 tsp salt, and 1 tsp olive oil. Place in a single layer on a baking sheet and bake at 425 F for about 15 minutes till tender.
  2. Add the remaining spices with 1 tsp olive oil to the onions and broil in the oven for about 10 minutes until browned.
  3. Thaw the pastry crust and roll out. Cut it into two halves and place on a baking sheet. Spread the sour cream on the dough leaving a 1 to 1 1/2 inch border and sprinkle with cheese.
  4. Layer with onions, squash and tomatoes. Fold the pastry edge over the vegetables and sprinkle with cheese.
  5. Brush the pastry with soy milk and oil and bake at 450 F for 30-35 minutes until the crust is browned.
Categories
Mexican Peppers Recipes Vegetarian

Low-Calorie Stuffed Poblano Peppers

Low-Calorie Stuffed Poblano Peppers are a spicy delight!

Ingredients
  • 4 poblano peppers, roasted
  • ½ cup corn, frozen
  • ½ cup black beans, canned
  • ½ cup onions, minced
  • 1 cup spinach, finely chopped
  • ½ tsp black pepper
  • ½ tsp paprika
  • ½ tsp oregano
  • 1 tsp cumin powder
  • ½ tsp garlic powder
  • ¼ tsp chili powder
  • ½ cup cheddar cheese, shredded
  • 1/8 tsp salt
  • 2 tsps canola oil
Directions
  1. Rub oil on peppers and roast in the oven at 425F for 20 minutes turning once till the skin is charred and blistered. Cover with a wet paper towel and let it cool for 10 minutes. Peel the skin, slit and remove the seeds.
  2. Sauté onions in 1 tsp oil until soft. Add all the vegetables and spices and continue to sauté for about five minutes.
  3. Fill the peppers with the vegetable mixture and top with cheese.
  4. Bake at 350 F for about 10 minutes until the cheese melts.
Categories
Dosa Indian Recipes

Quick and Easy Dosas

Quick and Easy Dosas are Indian crepes that are delicious for a brunch or a light meal.

Ingredients
  • 1 cup pancake mix
  • ½ cup plain yogurt
  • ½ tsp cumin seeds
  • ½ tsp root ginger, chopped
  • ½ tsp serrano peppers, chopped
  • ¼ cup cilantro, chopped
  • ½ cup water
  • ¼ cup canola oil
Directions
  1. Mix all the ingredients to make a batter similar to pancake batter.
  2. Lightly grease a non-stick pan with some canola oil and heat it till a drop of water sizzles.
  3. Ladle the batter into the pan and spread it around to form a large circle. Drizzle with a few drop of oil.
  4. Cook for about a minute until the edges are firm and flip over for 30 seconds.
  5. Slide off the pan onto a plate and fold over. Serve with a dip, jelly or chutney.