Month: September 2022

Categories
Cauliflower Gluten-Free Indian Recipes Vegan Vegetarian

Cauliflower Five Spice with Peas

Cauliflower Five Spice with Peas is a meld of exotic spices that add a great depth of flavor to this quick and easy dish!

Ingredients

  • ½ head of cauliflower, florets
  • ½ cup green peas, frozen
  • ½ tsp cumin seeds
  • 1/8 tsp black cumin seeds
  • ½ fennel seeds
  • ½ tsp black mustard seeds
  • ½ tsp fenugreek seeds
  • 1/8 tsp salt
  • 1 Tbsp. canola oil

Directions

  1. Warm canola oil in a skillet. Add the seeds : black mustard, cumin, black cumin, fenugreek and fennel and cover till the mustard starts bursting.
  2. Add the cauliflower and frozen peas and sauté for 3-5 minutes till the cauliflower is soft. Serve hot as a side.

Categories
Indian Recipes Spinach Tofu Vegetarian

Palak Paneer with Tofu

Palak Paneer with Tofu is a healthier option and tastes simply divine!

Ingredients

  • 1 bag fresh spinach, washed, dried and chopped
  • 1 box extra firm tofu, cubed
  • 1 tsp root ginger, grated
  • 1 clove garlic, grated
  • ¼ cup onions, diced
  • 2 Tbsps sour cream
  • ½ tsp curry powder
  • 1/8 tsp salt

Directions

  1. Sauté the onion is a little oil until it is soft, for about a minute. Add the ginger, garlic, spinach, salt, black pepper, curry powder and continue sautéing until the spinach wilts.
  2. Blend the spinach mixture in/with a blender until smooth.
  3. Place the tofu on a baking sheet. Sprinkle with salt, drizzle with oil and broil for 10 minutes till it browns slightly.
  4. Add the tofu to the spinach mixture and mix well. Heat through and serve hot with naan bread.

Categories
Italian Peach Recipes

Pasta Fagioli with Chick Peas

Here’s an old Italian favorite with a new twist – Pasta Fagioli with Chick Peas. Usually made with cannellini beans, this recipe uses chick peas instead.

Ingredients

  • 6 oz small pasta like macaroni
  • ½ can of chick peas, drained and washed
  • ½ cup onions, diced
  • ¼ cup celery, diced
  • ¼ cup carrots, diced
  • 1 clove garlic, chopped
  • ½ cup tomato sauce
  • ¼ tsp oregano, dried
  • ½ tsp black pepper
  • ½ cup spinach, roughly chopped
  • 1/8 tsp salt
  • 1 Tbps olive oil
  • 3 cups water/broth

Directions

  1. Saute the onions in a little olive oil till it is tender. Add celery, carrots and garlic and continue to sauté for about a minute.
  2. Add water/broth, tomato sauce, oregano, black pepper, salt and bring to a boil. Add pasta and cook for about 15 minutes till the pasta is done. Stir in chick peas and spinach (till it wilts slightly). Serve hot with crusty bread.
Categories
Potatoes Recipes Squash Vegan Vegetarian

Yellow Squash and Potato Gratin

Enjoy the flavors of Fall with this Yellow Squash and Potato Gratin!

Ingredients

  • 1 yellow squash, peeled, sliced thin
  • 2-3 Russet potatoes, peeled, sliced thin
  • 1/8 tsp salt
  • ½ tsp black pepper
  • ¼ tsp oregano
  • 1 Tbsp of slivered almonds (optional)
  • 1/8 cup green/poblano peppers, thinly sliced
  • ¼ cup crumbled feta cheese
  • FOR THE BECHAMEL:
    • 2 Tbsps olive oil
    • 2 Tbsps all purpose flour
    • 1 ¼ cup soy milk
    • 1/8 tsp nutmeg
    • 1/8 tsp salt
    • ¼ pepper, freshly ground

Directions

  1. To make the béchamel, add oil and all purpose flour and whisk vigorously until it forms a roux and continue cooking for about 1-2 minutes.
  2. Take off the flame, add a little soy milk and stir to get a smooth paste. Then add the rest of the milk and whisk until smooth. Return to heat for about 3-5 minutes, stirring with a wooden spoon until the sauce thickens. Add nutmeg, salt and pepper. Stir in some feta till it melts.
  3. Layer the potatoes, overlapping at the bottom of a baking dish followed by a layer of squash. Sprinkle with salt, pepper and oregano. Continue layering one more time, topping with a layer of potatoes.
  4. Pour the béchamel over the potato and squash layers.
  5. Bake covered at 375F for 30 minutes. Bake uncovered at 350F for 20 minutes until squash and potatoes pierce easily with a knife. Top with slivered almonds (optional) and thin slices of green pepper or poblano. Broil for 5-7 to brown.