Month: May 2023

Categories
Gluten-Free Indian Recipes Vegan Vegetarian

Lemony Rice Noodles (Sevai)

Lemony Rice Noodles (Sevai) is a popular breakfast dish form Southern India. Simply and delicious, this can be eatn with plain yogurt or any type of Indian pickles.

Ingredients

  • 1 package of rice noodles
  • ½ cup frozen peas
  • 1 tsp jalapeno/Thai chili, chopped
  • ¼ tsp. black mustard seeds
  • 1/8 tsp. black gram (skinless) lentils
  • 2-3 curry leaves (optional)
  • 1 lemon, juice
  • 1/8 tsp turmeric
  • salt to taste

Directions

  1. Soak the rice noodles in hot water for 10 minutes. Drain and cut them with a scissors.
  2. Microwave the frozen peas for 4 minutes.
  3. Place 1 Tbsp. of oil in a pan and add the mustard, black gram peas, curry leaves , turmeric and chopped jalapenos/Thai chilis.
  4. When the mustard seeds start to burst, turn off the heat, add the noodles and peas and mix well.
  5. Serve with yogurt and Indian pickels.
Categories
Recipes

Baked Falafel

Baked Falafel is a healthier option to the deep fried original and tastes great serve with Easy Tzatziki Sauce.

Ingredients

  • 1 can chick peas, drained, washed
  • 1 clove garlic, minced
  • 1 tsp onion powder
  • ¼ tsp. cumin powder
  • ¼ tsp coriander powder
  • ¼ tsp black pepper, fresh ground
  • 1/8 tsp salt
  • ½ tsp baking soda
  • 1Tbsp. dill, chopped

Directions

  1. Mash the chick peas with a wooden spoon.
  2. Add the other ingredients and mix well.
  3. Scoop out the mixture and flatten to make the falafels.
  4. Brush with olive oil and bake at 375F for 10 minutes.
  5. Flip the falafels over and broil for 5 minutes till it browns.
  6. Serve with tzatziki sauce.
Categories
Italian Mediterranean Mushrooms Pasta Recipes Tomatoes Vegetarian Zucchini

Pasta Primevera (with red sauce)

Pasta Primavera is usually made with a creamy sauce but this version Pasta Primavera (with red sauce) replaces the cream with a light red sauce. Make it vegan by using vegan parmesan cheese.

Ingredients

8 oz. spaghetti

1/2 cup cremini mushrooms, sliced

1/2 cup zucchini, sliced in half moons

1 Roma toamto, diced

1 clove garlic, minced

1/4 cup onions, diced

1/8 cup tomato sauce

Directions

  1. Place the mushrooms and zucchini on a sheet pan, drizzle with olive oil, sprinkle with slat and pepper and broil for 15 minutes. Set aside
  2. Cook pasta in boiling water for 15 minutes and drain. Save 1/2 cup of the pasta water for the sauce.
  3. Add 1 Tbsp. olive oil to a pan, warm and the onions an garlic and sauté for a few minutes till they are soft. add the tomatoes, zucchini, mushrooms, tomato sauce, spaghetti and pasta water and cook for about 1-7 minutes till the sauce thickens. Serve with grated parmesan and basil.