Month: February 2021

Categories
Asian Indian Recipes Vegetarian Yogurt

Homemade Yogurt

Homemade Yogurt is simple to make, flavorful, and a great source of probiotics!

Ingredients

  • ½ gallon skim milk
  • 2 Tbsps plain yogurt

Directions

  1. Heat milk to about 115 F (lukewarm).
  2. Whisk yogurt and add to milk.
  3. Let it set overnight (approximately 8-12 hours) in the oven (without turning it on).
Categories
Celery Corn Potatoes Recipes Vegan Vegetarian

Easy Corn Chowder

Chow down on chowder! This New England classic was recreated into a vegetarian Easy Corn Chowder that is nothing but delicious.

Ingredients

  • 2 medium potatoes, boiled, peeled, cubed
  • 1 cup corn, frozen
  • ½ cup celery, diced
  • 1 Tbsp butter
  • ½ tsp black pepper
  •  ½ cup soy milk
  • 1 cup water
  • 1/8  tsp salt
  • ¼ cup green onions, sliced (optional)

Directions

  1. Melt butter and sauté onions for about a minute till soft. Add celery, corn and continue to sauté for about 5 minutes till the vegetables are soft. Set aside half the vegetable mixture.
  2. Add soy milk, water, pepper, salt, 1 cubed potato to the vegetable mixture and boil for 5 minutes till the soup thickens.
  3. Cool for about 10 minutes and blend till smooth.
  4. Add the vegetable mixture that was set aside, and 1 cubed potato to the soup. Stir and serve hot. Sprinkle with green onions (optional).
Categories
Mushrooms Recipes Vegetarian

Mushroom Etouffee

Mushroom Etouffee brings you the flavors of Louisiana in a vegetarian delight!

Ingredients

  • 3 Tbsps unsalted butter
  • 2 Tbsps all-purpose flour
  • 1 cup baby bella mushrooms, sliced
  • ½ cup onions, chopped
  • ½ cup green pepper, chopped
  • ½ cup celery, chopped
  • ½ cup grape tomatoes, sliced
  • 1 clove garlic, minced
  • 1 bay leaf (optional)
  • 1 tsp thyme, dried (optional)
  • 1 tsp soy sauce
  • 1 tsp lime juice
  • ½ tsp hot sauce
  • ½ tsp paparika
  • ½ tsp oregano
  • 1/2 cup green onions, sliced
  • 1 ½ cups vegetable broth/water

Directions

  1. Add butter and flour to a pan and stir constantly till the roux is the color of peanut butter.
  2. Add onions, celery, green pepper, mushrooms, garlic and bay leaf and cook for about five minutes till the vegetables are soft.
  3. Add broth/water, tomatoes, oregano, thyme, soy sauce, and cook for about 15-20 minutes till the sauce thickens.
  4. Serve over hot cooked white/brown rice topped with green onions.
Categories
Appetizer Asian Corn Gluten-Free Indian Mexican Recipes Vegetarian

Nacho Chaat

Nacho Chaat is a delightful blend of bold flavors to give you an unforgettable snacking experience!

Ingredients

  • 1 bagTortilla chips
  •  1 /2 cup Mexican Blend cheese, shredded
  • 1 medium potato, boiled, peeled and cubed
  • ½ cup grape tomatoes, sliced
  •  ¼ cup red onions, minced
  • 1/2 cup canned chickpeas, drained and rinsed
  • ½ tsp chaat masala powder
  • For Cilantro Chutney
    • 1 bunch cilantro
    • 1 small piece, root ginger
    • ½ tsp tamarind paste
    • 2 small slices jalapenos
    • 1/8 tsp salt
  • For Tamarind Sauce
    • ½ tsp tamarind paste
    • 2 Tbsps sugar
    • ¼ tsp chaat masala
    • 2 cups water

Directions

  1. Spread the tortilla chips on a baking sheet in a single layer (overlapping) and sprinkle with cheese. Bake at 350F for 5-7 minutes to melt the cheese.
  2. Place the ingredients for the cilantro chutney in a blender with ½ cup of water and blend to a smooth paste.
  3. Place all the ingredients for the tamarind chutney in a pan and heat for about 10 minutes, stirring constantly till it is well blended.
  4. Mix the potatoes, tomatoes, and onions with 1 Tbsp of the cilantro chutney and 1Tbsp of the tamarind sauce to make the chaat.
  5. Top the nachos with the chaat.