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Category Archives: Vegetarian

Creamy Paneer and Peas (Mattar Paneer)

April 15, 2018

This is yummy interpretation of a classic mattar paneer…

2 tablespoons ghee or butter
1 teaspoon black cumin seeds
3 cloves
2 inch cinnamon stick
1 medium yellow onion
4 garlic cloves
2 inch fresh ginger
1 cup tomato puree
2 teaspoons salt
1 teaspoon turmeric
½ teaspoon cayenne pepper
1 teaspoon ground coriander
2 cups paneer, grated
½ cup cream
1½ cups frozen peas
½ cup cilantro, chopped

Transfer the onion, garlic and ginger to a processor and process till finely chopped.
Heat a large frying pan with the ghee/butter. Add the cumin, cloves and cinnamon. Saute on medium heat for 30 seconds. Add the onion mixture and sauté on medium heat, stirring constantly for about 5 to 7 minutes. Add the tomato puree, salt, turmeric, cayenne pepper and coriander and sauté for another 5 minutes. Add the paneer and cream. Bring to a boil and lower heat to a simmer and cook with lid on for 5 minutes. Add the frozen peas, cover with lid and cook for another 5 to 6 minutes. Check for seasonings and garnish with cilantro.

Channa Masala and Spinach Fried Rice Bowls

April 1, 2018

I love making noodle and rice bowls and so I thought why couldn’t I make one with Indian ingredients.. that is how this bowl came about. If you want to leave it completely vegetarian and more vegan, eliminate the egg.

 

 

 

 

 

 

 

 

 

 

 

  • 1 cup dried chickpeas, soaked for at least 2 to 3 hours
  • 1 14 ounces can fire roasted tomatoes with chili
  • 1 small onion
  • 3 garlic cloves
  • 1 inch fresh ginger
  • 3 tablespoons butter
  • 2 teaspoons cumin seeds
  • 3 cloves
  • 2 inch cinnamon stick
  • 1 bay leaf
  • 1 black tea bag
  • 3 cups water
  • Salt
  • 2 teaspoons garam masala

Transfer the tomatoes, onion, garlic and ginger to a blender. Blend well till everything is well combined and formed into a sauce. Keep aside. Heat a pressure cooker to a large saucepan with the butter. Add the cumin seeds, cloves, cinnamon stick and bay leaf. Saute for 30 seconds on medium heat. Add the drained chickpeas, tea bag, salt and water. Bring to a boil and follow directions for the pressure cooker and cook under pressure for 2 hours. If using a regular saucepan, cook for 2 to 3 hours or more depending on how long the chickpeas were soaked. Keep adding more water as needed. Once the chickpeas are soft and tender, bring to a boil and cook till a thick soup consistency if formed. Check for seasonings and garnish with garam masala.

Spinach Brown Rice with Mustard Seeds Fried Rice

  • 1 cup brown rice, rinsed
  • 2 tablespoons butter
  • 1 teaspoon salt
  • 3 cups water

Heat a medium saucepan with the butter. Add the rice and salt and sauté for a minute. Add the water and bring to a boil. Partially cover the saucepan with lid and cook on medium low heat till most of the water is cooked away, about 15 minutes. Cover with lid and lower the heat to low and cook for another 20 to 25 minutes or till the rice is cooked through. Fluff rice with fork and let cool.

  • ¼ cup coconut oil
  • 1 teaspoon cumin
  • 1 teaspoon mustard seeds
  • 4 to 5 curry leaves
  • 1 medium onion, sliced
  • 4 garlic cloves, minced
  • 2 pounds baby spinach, chopped
  • 2 tablespoons soy sauce
  • Salt

Heat a wok like pan with the coconut oil. Add the cumin seeds, mustard seeds and curry leaves and cook for 30 seconds on medium heat. Add the onion and garlic and sauté for 3 to 4 minutes on medium heat. Add the spinach and let it wilt, add the cool rice and soy sauce. Cook on high heat for 3 to 4 minutes. Add salt if needed.

Tomato and Cucumber Relish

  • ½ cup cherry tomatoes, chopped
  • 1 cup cucumbers, chopped
  • 1 teaspoon salt
  • Juice of one lemon

Mix everything together and keep aside.

Assemble bowls with the spinach rice, channa masala and relish. Top with fried eggs if desired and garnish with some chili sauce.

 

Pasta Primavera with Wine Sauce

February 11, 2018

Meatless Monday continues with this delicious pasta primavera I made with a wine sauce. I served it on top of healthy whole wheat spaghetti! It was yum!

  • 2 tablespoons butter
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh thyme
  • 1 cup Cremini mushrooms, cleaned and chopped into quarters
  • 1 cup Shiitake mushrooms, cleaned and chopped into 2 inch pieces
  • 1 medium red pepper, chopped
  • Salt
  • 2 garlic cloves, grated
  • 1 cup zucchini, chopped
  • 1 cup dry red wine
  • 3 cups homemade or store brought tomato sauce
  • ½ pound whole wheat spaghetti, cooked al dente
  • Parmigiano Reggiano cheese, grated

Heat a large frying pan with the butter and oil. Add the thyme and both the mushrooms. Saute on medium heat for 4 to 5 minutes. Add the red pepper, salt and garlic. Saute for 2 to 3 minutes and add the zucchini. Saute for a minute and transfer the vegetables to a plate. Deglaze with wine and scrape all the brown bits off and cook the wine down to about half a cup. Add the tomato sauce and bring to a boil and cook for 10 to 15 minutes. Add the vegetables back and check for seasonings. Serve on top of spaghetti and top with cheese.

Paneer Cheese Burgers with Cilantro Mayo

February 4, 2018

So, these are perfect for Meatless Mondays! I’ve been meaning to try vegetarian burgers and paneer (Indian cheese) is the perfect thing to use. I grated the cheese and added a lot of yummy flavorings, including, cilantro, mint and dill! So, go get paneer (usually at Whole Foods) or definitely at the Indian store and try these!

  • 1 pound paneer, grated
  • 2 eggs, beaten
  • ½ cup cilantro, chopped
  • ¼ cup dill, chopped
  • ¼ cup mint, chopped
  • 3 green onions, chopped
  • 3 garlic cloves,
  • 1 cup grilled or regular frozen corn, chopped
  • 1 to 2 teaspoons salt
  • 1 teaspoon garam masala
  • Mix all the ingredients together and refrigerate it for an hour. Form 6 patties and keep aside.
  • 1 tablespoon butter
  • 2 tablespoons olive oil
  • 6 slices cheddar cheese

Heat a large frying pan with the butter and olive oil. Brown the patties on both side on medium heat for 4 to 5 minutes each. Place sliced cheese, cover with foil for a minute or two and serve on buns with slices of tomato,  arugula and cilantro mayo.

Cilantro Mayonnaise

  • ¼ cup mayonnaise
  • ¼ cup plain yogurt
  • Juice of half a lime
  • 1 teaspoon salt
  • 1 teaspoon garam masala
  • ¼ cup cilantro, chopped

Mix all the ingredients together and serve on buns with the burgers.

 

Tofu and Broccoli Stir Fry with Cumin

January 28, 2018


 

  • <WORKING ON FORMAT>
  • 1 tablespoon Shaoxing wine
  • 1 teaspoon salt
  • 2 teaspoons soy sauce
  • 2 teaspoons dark soy sauce
  • 1 tablespoon corn starch
  • 1 teaspoon honey
  • ¼ cup water
  • 3 tablespoons peanut oil
  • 2 teaspoons minced ginger
  • 1 tablespoon minced garlic
  • 2 serrrano chilies, chopped
  • 2 teaspoons ground cumin
  • 1 package extra firm tofu, cut into 1 inch squares and cooked for 2 minutes in boiled water
  • 3 cups broccoli florets
  • 3 scallions, chopped
  • 1 teaspoon sesame oil

In a bowl mix the wine, salt, soy sauces, cornstarch, honey and water, keep aside.

Heat a wok like pan with the peanut oil and add the ginger, garlic, chilies and cumin. Saute on medium high heat for 1 to 2 minutes. Add the broccoli and sauté for a minute on high heat. Add the tofu and the sauce. Mix well and bring to a boil. Simmer for 5 minutes till the broccoli is tender but not over done. Check for seasonings and add salt if needed. Garnish with scallions and a drizzle of sesame oil.

Arugula Orange and Feta Salad

January 22, 2018

One of my favorite winter salads…

  • 4 cups baby arugula
  • 2 navel oranges, peeled and cut into thin rounds
  • ½ cup crumbled feta cheese
  • ¼ cup sliced and toasted almonds

Orange and Meyer Lemon Dressing

  • Juice of 3 Meyer lemons
  • Juice of 2 navel oranges
  • ½ cup extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 to 2 teaspoons honey

Add all the dressing ingredients in an airtight container. Shake really well and check for seasonings.

Transfer the arugula, oranges, feta and almonds in a bowl. Pour some dressing, toss and taste for seasonings. Add salt and pepper if desired. Serve and enjoy!

Coleslaw with Apples

January 9, 2018
  • 1 9 ounces pack of shredded cabbage ( I got the organic shredded green and red cabbage with orange carrots package from Trader Joes)
  • ¼ cup mayonnaise
  • ¼ cup full fat yogurt
  • Juice of a small lime
  • 1 teaspoon salt
  • 1 teaspoon ancho chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon honey
  • 1 medium pink lady apple, sliced thin
  • ½ cilantro, chopped

Transfer the cabbage mixture, apple and cilantro to a mixing bowl.

Add the mayo, yogurt, lime juice, salt, ancho chili powder, ground cumin and honey to a small bowl. Mix well and add to the cabbage mixture and mix well. Add more salt if needed. Serve with the pulled pork sandwiches.