Category Archives: Vegetarian
Here is my take on potato latkes… !
- 2 large russet potatoes (about 3 cups)
- 1 medium shallot, minced
- 2 green onions, minced
- 2 teaspoons grated ginger
- 1 serrano chile, minced
- 1/3 cup cilantro, chopped
- 1 egg, beaten
- Salt to taste
- 2 teaspoons coriander powder
- 2-3 tablespoons chickpea flour (all-purpose flour will be fine)
- ½ cup extra light olive oil heated to about 200 degrees.
Heat oven to 200 degrees. Place a small lined cookie sheet with aluminum foil.
Line a large mixing bowl with a cheese cloth. Grate the potatoes in the cloth and squeeze all the liquid out and put back into the bowl. Add the shallots, green onions, ginger, chile, cilantro, egg, salt and the coriander powder. Slowly add the flour, mix well until the mixture is thick.
Scoop the mixture with a ¼ cup measure. Place it gently in the hot oil and flatten it with the back of the cup measure. Cook on medium high heat for 4-5 minutes on both sides or till golden brown. Take out on a platter lined with paper towels, drain well and place in the oven to keep hot.
Serve with cilantro cream or apple chutney.
Makes 9-10 medium sized latkes.
- ½ cup low-fat sour cream
- ½ cup fresh cilantro, chopped
- Juice of one lime
- 2 teaspoons salt or to taste
In a blender, add the sour cream, cilantro, lime-juice and salt. Blend till smooth- you may need to add a couple teaspoons of water to start the blending process. Take out in a small bowl and serve with the latkes.
- One large honey crisp apple, cut into ½ inch pieces
- ½ cup apple cider
- 2 tablespoons apple cider vinegar
- 2 tablespoons brown sugar
- 2 cloves
- ½ teaspoon fresh ginger, grated
- ¼ teaspoon cayenne powder
In a small saucepan, add the apple, cider, vinegar, sugar, cloves, ginger, cayenne pepper and salt. Bring to a boil and lower the heat to a simmer. Cook the apples till they are soft and the liquid is half the amount- about 10 minutes. Smash the apples with the back of a ladle and mix with the thickened liquid. Cook for another 5 minutes and take out in a bowl and serve with the latkes.
- 4 pounds Yukon gold potatoes, peeled and cut into small squares
- 3 garlic cloves
- 4 tablespoons butter
- ¾ to 1 cup half and half
- 2 cups shredded Manchego cheese, grated
- 1 teaspoon smoked paprika
- ½ cup green onion, chopped
- ½ cup cilantro, chopped
Add the cut potatoes to a deep pot and cover with water. Add at least 2 tablespoons salt and the garlic cloves. Place a lid on the potatoes and bring to a boil. Uncover and cook until tender, about 10 to 15 minutes. Drain potatoes and garlic and put them through a food mill and add back to the hot pot. Add butter, half and half and smoked paprika. Check for seasonings, add pepper. Transfer to a serving bowl and let cool all the way. Add the grated cheese and mix well. At this point, the potatoes can be refrigerated and made at least a day in advance. Once ready to bake, take out of fridge at least 30 minutes in advance. Bake in a 350 degree oven for 30 minutes or till heated through. Garnish with green onions and cilantro.
Roast the Brussels sprouts with a drizzle of olive oil and sprinkle of salt and pepper in a 400 degrees oven for 15 minutes, till golden brown. Set aside and let cool.
1 cup pomegranate seeds
½ cup chopped walnuts
½ cup fresh parsley, leaves picked and cleaned
2 tablespoons tahini, room temperature
Juice of one large navel orange
Juice of one lime
1 tablespoon honey
1 tablespoon extra virgin olive oil
1 garlic clove, grated
½ teaspoon salt
¼ teaspoon pepper
Mix all the ingredients in a bowl, check for seasonings and adjust if necessary.
Transfer the sprouts, pomegranate seeds, walnuts and parsley to a serving bowl. Drizzle 3 tablespoons of dressing, mix well and add more dressing if necessary or fix seasonings by adding salt and pepper. Serve room temperature.
- 1 head of cauliflower, cut into florets
- 1 tablespoon olive oil
- 1 tablespoon tamari
Place the florets onto a lined cookie sheet. Drizzle olive oil and tamari. Mix well and broil under a high setting until the florets are golden brown for about 10 minutes.
- 1 yellow pepper, chopped
- 1 yellow onion, sliced
- 4 garlic cloves, chopped
- 2 tablespoons olive oil
- ½ cup cilantro, chopped
- ¼ cup ketchup
- 2 tablespoons sweet garlic chili sauce
- 2 tablespoons tamari
- 1 teaspoon hoisin sauce
Mix the ketchup, garlic chili sauce, tamari and hoisin sauce and keep aside.
Heat a large wok like saucepan and add the olive oil. Add the onion and garlic cloves and sauté on medium high heat for 2 to 3 minutes. Add the cauliflower florets and sauté for 4 to 5 minutes. Add the sauce, mix well and cook covered on low heat for 7 to 8 minutes. Take the lid off, check for seasonings and top with cilantro.
- 1 cup brown lentils
- 3 cups chicken broth
- 1 medium yellow onion, chopped
- ½ cup crushed tomatoes
- 2 garlic cloves, minced
- 1 inch ginger, grated
- 1 tablespoon extra light olive oil
- 2 teaspoons salt
- 1 teaspoon turmeric
- ½ teaspoon cayenne pepper
- 1 teaspoon garam masala
Add the lentils into a medium bowl. Add the chicken broth, onion, tomatoes, garlic, ginger, oil, salt, turmeric and cayenne pepper. Bring to a boil and simmer on medium low heat for 30 to 45 minutes – or till the lentils are soft and the consistency is between a soup and a stew. Add the garam masala. Check for seasonings and serve with rice.
I served the risotto with lamb chops- yum!
- 2 tablespoons extra virgin olive oil
- 1 medium shallot, chopped
- 2 garlic cloves, chopped
- 1 pack wild mushrooms, sliced (about 2 cups)
- 1 cup Arborio rice
- 3 to 4 cups mushroom broth
- 3 to 4 dried morel mushrooms
- 1 cup warm water
- 1/3 cup half and half
- 1 tablespoon butter
- 1/3 cup Pecorino cheese, grated
Soak the mushrooms in the warm water for 3 to 4 hours. Take the mushrooms out and strain the water of any sand/impurities. Keep the water aside. Chop the mushrooms and add the wild mushroom heap.
Heat the morel broth and the packaged mushroom broth in a medium saucepan and keep warm (use 3 cups of packaged broth in addition to the morel broth; use 4 cups of packaged broth if not using morels).
Heat a wide frying pan with the olive oil. Add the shallot and garlic and sauté on medium heat for 2 to 3 minutes. Add the wild and morel mushrooms and sauté for 3 to 4 minutes on medium high heat. Add the rice and sauté for a minute. Add a half cup of warmed broth to the rice mix and stir on medium low heat. As soon as the liquid is cooked off, add the next half-cup. Stir and cook till the rice grains are cooked through- it should take about 20 minutes. Add half and half, butter, cheese and salt. Mix well and check for seasonings. Add pepper and serve hot.
- 2 tablespoons extra light olive oil
- 3 garlic cloves, minced
- 1 inch fresh ginger, grated
- 1 medium yellow onion, sliced
- 2 bunches baby bok choy, chopped, whites and greens separated
- 1 10 oz pack of Cremini mushrooms, sliced
- 1 package firm tofu, crumbled
- ½ cup cilantro, chopped
- 1 teaspoon tamarind concentrate
- 2 teaspoon orange marmalade, melted
- 1/2 cup orange juice
- 3 tablespoons tamari
- 1 teaspoon corn starch
Mix the tamarind, marmalade, orange juice, tamari and corn starch making sure all the ingredients are dissolved well. Keep aside.
Heat a wok like pan with the olive oil. Add the garlic, ginger and onion and sauté for 2 to 3 minutes on high heat. Add the white parts of the bok choy and mushrooms. Saute on high heat for 4 to 5 minutes. Add the tofu and the sauce. Mix well and bring to boil. Add the bok choy greens and cilantro. Cook for another minute. Check for seasonings and serve on brown rice.