Category: Recipes

How to cook vegetables in less than five easy steps.

Categories
Appetizer Avocado Cucumber Gluten-Free Recipes Snack Vegan

Cucumber -Avocado Cups

Make these simple and elegant Cucumber-Avocado Cups for a healthy appetizer or snack!

Ingredients

  • 1 English cucumber
  • ½ avocado, scooped out, mashed
  • ½ cup green onions, minced
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • 2 tsp lime juice
  • ½ tsp black pepper
  • 1/8 tsp salt

Directions

  1. Cut the cucumber into ½ inch round and scoop out the middle without going all the way through.
  2. Add the scooped out cucumber, avocado, onion powder, garlic powder, pepper, salt and mash well. Add lime juice, green onions and mix well.
  3. Pipe/scoop the avocado mixture into the cucumber cups.
Categories
Asian Curry Gluten-Free Indian Okra Recipes

Okra Sambar

Sambar is a spicy gravy that originates from Southern India and is usually made with tamarind. This version of Okra Sambar uses tomato sauce instead.

Ingredients

  • 1/3 cup onions, minced
  • 1/3 cup celery, diced (optional)
  • 1/3 cup carrots, diced (optional)
  • 1 cup okra, frozen
  • 1 cup red lentils, cooked and mushed
  • 2 Tbsps tomato sauce (marinara or tomato basil)
  • 2 tsps Madras curry powder/Sambar powder
  • ½ tsp black mustard seeds (optional)
  • ¼ tsp fenugreek seeds (optional)
  • 1 tsp lime juice
  • 1 tsp canola oil
  •  2 tsps chopped cilantro
  • 1/8 tsp salt
  • 2 cups water

Directions

  1. Heat the mustard and fenugreek seeds in oil till the mustard pops.
  2. Add the onions and sauté till soft. Add celery, carrots and continue to sauté for about a minute.
  3. Add the okra, a cup of water, tomato sauce, curry/sambar powder, salt and boil for about 8-10 minutes till the okra is cooked.
  4. Add the lentils with a cup of water and heat through. Top with chopped cilantro. Serve with hot, cooked white rice.
Categories
Dessert Recipes Strawberries

Chocolate Covered Strawberries

Chocolate covered strawberries are a delectable treat!

Ingredients

  • 6 medium-large strawberries
  • ½ cup semi-sweet brown chocolate chips
  • ½ cup white chocolate chips
  • 2 tsp canola oil

Directions

  1. Wash and dry the strawberries.
  2. Microwave the chocolate chips (the white and the brown in separate bowls) for 20 seconds and stir. Repeat this until the chocolate chips have melted. (approx. 3-4 times).
  3. Stir in 1 tsp of oil in each bowl to keep the chocolate shiny and soft.
  4. Dip 3 strawberries in the brown chocolate and 3 in white chocolate and place on a parchment covered sheet pan to set. Drizzle the opposite color on top of the strawberries (brown on white and white on brown) to decorate. Let the chocolate set at room temperature.
Categories
Asian Gluten-Free Indian Recipes Rice Vegetarian

Lemon Rice

Add some sunshine to your plate with this tangy, easy lemon rice.  

Ingredients

  • 2 cups long grain white rice, cooked
  • 1 cup green peas, frozen
  • 2 Tbsps lemon juice
  • ½ tsp turmeric
  •  ½ tsp black mustard seeds
  • ½ tsp jalapeno, minced
  • ½ tsp black gram dhal (optional)
  • 1/3 cup peanuts, roasted (optional)
  • ½ tsp salt
  • 1/3 cup cilantro, chopped
  • 1 tsp canola oil

Directions

  1. Heat oil with the mustard seeds, black gram dhal and turmeric till the mustard pops.
  2. Add peas, 1/8 tsp salt and sauté for about 2-3 minutes.
  3. Add the peanuts, 1/8 tsp salt the rice and lemon juice. Turn off heat and mix well.
  4. Sprinkle cilantro on top.
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.

Categories
Asian Indian Italian Peppers Recipes Vegan Vegetarian

Asian Style Spaghetti

Asian Style Spaghetti is a fusion of flavors that is sure to please. This is a variation of Indo-Chinese Hakka noodles.

Ingredients

  • 1 green pepper, sliced
  • 1 red pepper, sliced
  • 1 yellow pepper, sliced
  • 4 oz spaghetti
  • 2 Tbsps olive oil
  • 1/2 tsp black pepper
  • 1 Tbsp soy sauce
  • 1 Tbsp hot sauce

Directions

  1. Boil spaghetti in water for about 15 minutes till it is al dente. Drain and set aside.
  2. Add the oil to a pan and saute the peppers for about a minute and add black pepper.
  3. Add the spaghetti, soy sauce, hot sauce and mix well. Eat with protien of your choice.
Categories
Carrots Celery Corn Gluten-Free Recipes Vegan Vegetarian

Two Ways to Enjoy Carrots, Celery and Corn

Two Ways to Enjoy Carrots, Celery and Corn dished up quick and easy!

Ingredients

  • 1 cup celery, chopped
  • 1/2 cup baby carrots, chopped
  • 1/2 cup corn, frozen
  • 1/2 tsp cumin seeds
  • 1/4 tsp ajwain / carrom seeds (substitute: dried thyme)
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1 tbsp cannola oil

Directions

  1. Heat the cumin and ajwain in oil for about a minute.
  2. Add the vegetables, black pepper, garlic powder and saute for about 5 minutes till the vegetables are done.
  3. Eat warm with broth as a soup or cold as a salad.