Category Archives: Vegetarian
2 tablespoons peanut oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
10 to 12 curry leaves, chopped
1 medium onion, sliced
5 cups mixed greens (baby spinach, baby kale), chopped
2 to 3 tablespoons soy sauce
Juice of half a lemon
Heat a wok like pan and add the peanut oil. Add the mustard seeds, cumin seeds and curry leaves. Saute on medium heat for 30 seconds and add the onion. Saute on medium heat for 2 to 3 minutes. Add the cooked rice and sauté on high heat for 2 to 3 minutes and add the soy sauce and the greens. Saute till the greens are wilted. Add salt and lemon juice to fix the seasonings. Serve warm.
- 4 to 5 medium peaches, chopped into ¼ inch squares
- 4 green onions, chopped
- 2 garlic cloves, minced
- Juice of a large lime
- 1 to 2 teaspoons honey
- 1 teaspoon smoked paprika
- 1 to 2 teaspoons salt
- ½ cup cilantro, chopped
Add the peaches, onions and garlic in a small bowl. Add the lime juice, honey, paprika, salt and cilantro. Mix well and keep aside for at least an hour before serving.
1 pack firm tofu, water drained and cut into ½ inch squares
2 bunches baby bok choy, the whites and greens chopped and separated
1 10 oz cremini mushrooms, sliced
4 garlic cloves, minced
1 inch ginger, grated
2 tablespoons tamari
2 tablespoons rice vinegar
2 tablespoons honey
2 tablespoons sweet chili sauce
Mix the tamari, vinegar, honey and chili sauce in a small bowl. Keep aside.
¼ cup chicken or vegetable broth
1 tablespoon corn starch
Mix the corn starch in broth and keep aside.
2 tablespoons extra light olive oil
Heat a large wok like saucepan with the oil. Add the sliced mushrooms on high heat and sauté for 2 to 3 minutes. Add the ginger and garlic and sauté for another 2 minutes. Add the white parts of the bok choy and sauté for 2 to 3 minutes. Add the tofu and the sauce. Bring to a boil and add the corn starch mixture. Mix well and bring to a boil. Check for seasonings and add the bok choy greens. Serve with brown rice.
- 1 medium mango, cut into ½ inch dice
- 1 large nectarine, cut into ½ inch dice
- 1 ripe avocado, mashed
- 3 green onions, chopped
- 1 jalapeno, seeded and chopped
- ½ cup cilantro, chopped
- Juice of 2 limes
Add the mango, nectarine, avocado, green onions, jalapeno and cilantro in a small bowl. Mix well and add the lime juice and salt. Mix and let the salsa sit for about an hour. Serve with chips or an entrée.
- 2 pounds red skin potatoes
- 2-3 large eggs
- 1 cup mayonnaise
- 2 tablespoons sriracha sauce
- Juice of one lemon
- 2 teaspoons salt
- 1 cup cilantro, chopped
- ½ cup dill, chopped
- ¼ cup chives, chopped
- 5 green onions, chopped
In a large and deep saucepan, add the potatoes and water. Bring to a boil and simmer for 15-20 minutes, or till the potatoes are fork tender. Peel and cool; cut into half inch pieces.
In a small pan, add the eggs and water. Bring to a boil. Cover and turn the heat off. Let the eggs sit for 10 minutes. Take out of water, let cool and cut into half inch pieces.
In a large bowl, add the mayonnaise, sriracha sauce, lemon juice and salt. Mix well and add the chopped cilantro, dill, chives and green onions. Mix well and add the potatoes and eggs. Mix well and check for seasonings.
1 cauliflower head- florets cut into ½ inch pieces
1 cup frozen peas
3 tablespoons extra light olive oil
1 medium yellow onion, chopped
2 inch ginger, chopped
2 serrano chilies, deseeded and chopped
1 teaspoon cumin seeds
1 cup cilantro, chopped and divided in half
2 teaspoons salt
½ teaspoon turmeric
2 teaspoons coriander powder
1 teaspoon garam masala
In a large wide saucepan, heat the olive oil. Add the onions, ginger and green chilies. Saute on high heat for a minute and add the cumin seeds. Saute for 4-5 minutes on medium high heat. Add the cauliflower florets and half cup cilantro. Add the salt, turmeric and coriander powder. Saute for 4-5 minutes, stirring constantly. Lower the heat and cover for about 10 minutes or till the cauliflower is cooked. Take the lid off and add the peas. Mix well and cook for a few minutes till the peas are warmed through. Add the remaining cilantro and garam masala. Check for seasonings.
This is my first try at making gnocchi at home. I am not a big fan of the potato variety.. so I decided to make them with ricotta and potato. I also added herbs and some Romano cheese. The result was absolutely delicious. I paired it with a simple marinara sauce….The trick to fluffy gnocchi is not over mixing and over kneading the dough…
- 1 one pound russet potato
- ½ cup whole milk ricotta cheese
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon fresh ground nutmeg
- 1 tablespoon chopped fresh thyme
- 2 tablespoons chopped fresh chives
- 1 egg, beaten
- ½ cup freshly ground Pecorino Romano
- 1 cup plus more flour
Cook the potato till soft to the fork. Take the skin off and put the potato through a potato ricer into a bowl. Add the ricotta cheese, salt, pepper, nutmeg, thyme, chives, egg and cheese. Mix well. Gradually add the flour, one tablespoon at a time till the dough comes together and not sticky- try not to over knead the dough. Separate into four sections and roll each into ½ inch thick logs on a floured surface. With a knife, cut bite-sized gnocchis. Place on a floured cookie sheet and let sit for an hour. Make the sauce in the meantime.
- 1 can San Marzano tomatoes (chopped or whole, if whole, crush them with fingers)
- 2 tablespoons extra virgin olive oil
- 1 small yellow onion, chopped
- 2 garlic cloves, chopped
Heat the olive oil in a medium saucepan. Add the onion and garlic. Saute on medium heat for 2 to 3 minutes. Add the tomatoes and simmer for 20 minutes. Taste for seasonings and add salt and pepper as necessary.
Bring a large pot of salted water to a boil. Cook the gnocchi for 2 to 3 minutes or till they float to the surface. Serve with marinara sauce and freshly grated cheese