Category: Recipes

How to cook vegetables in less than five easy steps.

Categories
Potatoes Recipes Vegetarian

Potato Garlic Naan Flatbread

Potato Garlic Naan Flatbread is a great low-fat complement to your curries and dipping sauces.

Ingredients
  • 1 cup self-rising flour
  • 2 potatoes, boiled and mashed
  • ½ cup plain Greek yogurt
  • 1 tsp garlic paste
  • 2 tbsp olive oil
  • 1 tsp herbs (optional)
Directions
  1. Mix the flour, mashed potatoes, garlic paste, and yogurt to form a dough.
  2. Place dough on a floured surface and knead for a minute.
  3. Divide into 6-8 portions and flatten each to form flatbread.
  4. Brush flatbread with olive oil and bake at 425 F for 15 minutes, turning over after 7 minutes.
  5. Remove from oven, brush again with olive oil. Sprinkle with herbs.

Categories
Gluten-Free Recipes Vegan Vegetarian

Cream of Wheat Vegetable Upma

Cream of Wheat Vegetable Upma makes a delightful vegan breakfast.

Ingredients
  • 2 cups cream of wheat
  • 1 cup mixed vegetables
  • 1 tsp canola oil
  • 1 tsp black/brown mustard seeds
  • 1/2 tsp salt
  • 4 cups water
Directions
  1. Dry roast the cream of wheat in a pan for a couple of minutes until it is brownish and set aside.
  2. Heat oil with mustard in a pan and cover. Turn off heat when it starts popping.
  3. Add mixed vegetables and saute on medium heat for about a minute until the vegetables are soft.
  4. Add water, salt and heat to a rolling boil.
  5. Stir in the cream of wheat, cover and continue to heat for about a minute.
  6. Turn off heat. Then scoop the warm Upma into a ramekin and unmold onto a plate.

Categories
Gluten-Free Recipes Vegetarian

Tomato, Onion and Herb Omelet

Tomato, onion and herb omelet is a delightful start to your day! It makes a great gluten-free, high protein breakfast or brunch!

Ingredients
  • 2 large eggs
  • 5-6 grape tomatoes, sliced
  • ¼ cup chopped red onions
  • ¼ cup chopped cilantro
  • ½ tsp pepper
  • 1/8 tsp salt
Directions
  1. Beat eggs lightly with salt and pepper and pour into a lightly-greased, non-stick pan.
  2. Top with tomatoes, onions, and cilantro.
  3. Cook for about a minute until the eggs are set. Slide off the pan to fold.
Categories
Curry Gluten-Free Recipes Vegan Vegetarian

Gluten-free Chick Pea Curry

Gluten-free Chick Pea Curry is a delicious high-protein dish! You can eat this with rice, flat breads, sliced bread or tortillas.

Ingredients
  • 2 cans chick peas, lightly mashed
  • ½ cup tomato basil sauce
  • 1 tsp curry powder
  • 1/8 tsp salt
  • 1 tsp cumin seeds
  • 1 tsp canola / olive oil
  • ¼ cup minced onions
  • 1 tsp grated garlic
  • 1 tsp grated root ginger
  • 1 cup water
  • 1 tbsp cornstarch (optional)
Directions
  1. Heat oil and cumin seeds for 30 seconds.
  2. Add onions, garlic and ginger and saute for 1-3 minutes until the onions are soft.
  3. Add chick peas, curry powder, salt, tomato sauce and water and heat for 5 minutes. Thicken with cornstarch if necessary.
Categories
Curry Gluten-Free Recipes Vegan Vegetarian

Low-Calorie Tofu and Peas Curry

Low-Calorie Tofu and Peas Curry is a take on ‘paneer matar’. The cheese has been substituted with tofu for a dairy-free version. You can eat this with rice or flat bread.

Ingredients
  • 1 package firm tofu, well drained and cubed
  • 1 cup green peas, canned or frozen
  • ½ cup tomato basil sauce
  • ½ tsp cumin seeds
  • 1 tsp curry powder
  • 1/8 tsp salt
  • 2 tsp canola /olive oil
  • 1 cup water
Directions

1. Drizzle tofu with oil, sprinkle salt and broil for about 10 minutes until brown.

2. Heat oil and cumin in a pan for about 30 seconds.

3. Add tofu, peas, tomato sauce, curry powder, water and heat for 5 minutes.

Categories
Gluten-Free Recipes Vegan Vegetarian

Hearty Lentil Soup

Hearty Lentil Soup is a version of Tadka Dhal that is quick and easy to make! This can be eaten with rice or any flat bread.

Ingredients
  • 1 cup lentils (recommend masoor dhal)
  • 1 tsp cumin seeds
  • 1 tsp canola oil
  • ½ tsp turmeric
  • 1 slice jalapeno
  • 1 clove garlic, grated (or 1/2 tsp garlic powder)
  • 1/8 tsp salt
  • 1 tsp lime juice
  • 3 cups water
  • ¼ inch root ginger, grated (optional)
  • ¼ cup cilantro leaves (optional)
Directions
  1. Cook lentils in a pot with water for about 10 minutes until soft and mushy. Set aside.  
  2. Heat oil and cumin seeds in a clean pot for 30 seconds.
  3. Then add the jalapeno, lentils, turmeric, garlic, ginger and heat for about 5 minutes. Add additional water if the soup is too thick.
  4. Turn off heat, stir in lime juice and top with cilantro.

Categories
Curry Potatoes Recipes

Crispy Curried Roasted Potatoes

These crispy curried roasted potatoes are a flavorsome addition to your table. The prep time is less than five minutes!

Ingredients
  • 3 unpeeled large potatoes, cubed
  • 1 tsp olive/canola oil
  • 1tsp curry powder
  • 1/8 tsp salt
Directions
  1. Place the cubed potatoes in a bowl of water and wash well.
  2. Drain and toss with oil, curry powder, and salt.
  3. Bake at 350 F for 30 minutes (turn over at about 15 minutes) and then broil for about 5 minutes to brown.
Categories
Eggplant Recipes

25-Minute Healthy Baked Eggplant Parmesan

This 25-minute healthy baked eggplant parmesan is an eggless recipe that makes a delicious side with pasta or tastes great as a hot sandwich!

Ingredients

  • 1 eggplant peeled and sliced into ¼” rounds
  • ½ cup plain flour
  • 1 cup Italian flavored breadcrumbs
  • 1 cup Tomato sauce
  • 1 cup shredded mozzarella cheese
  • ½ cup grated parmesan cheese
  • 1 tsp olive/canola oil
  • 1 tsp salt in 2 cups water
Directions
  1. Place eggplant slices in salt water for 3 minutes.
  2. Coat wet slices with flour followed by breadcrumbs and drizzle with oil.
  3. Bake at 350F for 20 minutes, then brown under the broiler.
  4. Top with tomato sauce and cheeses and microwave for about 1 minute.

Categories
Curry Recipes

Simple 5-Minute Kidney Bean Curry

When you are rushed for time, try this simple 5-minute kidney bean curry! Enjoy this topped with cheese, sour cream, avocados, salsa, guacamole, crushed tortilla chips and black olives. You could also eat this with naan bread or rice! This recipe is a take on the Indian Rajma curry.

Ingredients
  • 1 can thoroughly washed red kidney beans
  • 1/2 cup tomato basil sauce
  • 1/2 onion (red or yellow), minced
  • 1 clove of garlic, minced
  • 1/4″ piece of ginger, minced (optional)
  • 1/4 tsp cumin seeds
  • 1 tsp curry powder (or Madras curry powder)
  • 1/2 tsp turmeric
  • 1 tsp canola/olive oil
  • 1/2 cup water
Directions
  1. Warm oil and cumin seeds in pan for about 5 seconds.
  2. Add onions, garlic, ginger and saute until the onions are soft ( about 30 seconds).
  3. Add washed beans, tomato sauce, curry powder, turmeric, water and heat for about 4 minutes.

Categories
Recipes Zucchini

Irresistible Crustless Zucchini Quiche in 2 Quick Steps

Make this irresistible crustless zucchini quiche in two quick steps. Create brunch in a jiffy with this delicious and easy recipe with zucchini and cheese in about 1/2 an hour. This goes well with a salad.

Ingredients

  • 2 cups chopped zucchini (unpeeled)
  • 1 onion, minced
  • 1 cup Bisquick
  • 2 large eggs
  • 1/4 cup canola oil
  • 1/2 cup Parmesan cheese
  • 1 tsp parsley flakes
  • 1/8 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup water

Directions

  1. Add all ingredients and mix well to form a thick dough (like cookie dough). Moisten with water if too dry.
  2. Bake at 350 F for 30 minutes.