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Category Archives: Vegetarian

Pasta with Roasted Tomatoes, Asparagus & Broccolini with Toasted Breadcrumbs

April 8, 2019

Another pasta dish but completely different from yesterday… this has spring vegetables and is topped with the most delicious toasted breadcrumbs…

  • 1 lb plum tomatoes, cut in half and seeds scooped out
  • Drizzle of extra virgin olive oil
  • Salt
  • Pepper

Preheat oven to 250 degrees F.

Place the tomatoes face down on a lined cookie sheet. Drizzle the oil and sprinkle salt and pepper. Roast them for 3 hours until soft. Let cool and scrape off any lose skin. Chop the tomatoes and set aside.

  • 1 bunch asparagus, trimmed
  • 1 bunch broccolini, trimmed and sliced in half
  • Drizzle of extra virgin olive oil
  • Salt
  • Pepper

Preheat oven to 350 degrees F.

Transfer the vegetables to a lined cookie sheet. Drizzle the olive oil and sprinkle salt and pepper and roast for about 30 minutes. Take out and keep aside.

  • ½ pound cooked pasta plus 1 cup of pasta water, penne or any kind
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon butter
  • 1 large shallot, chopped
  • 2 garlic cloves, grated

Heat a large frying pan with the olive oil and butter. Add the shallot and garlic. Saute on medium heat for 2 to 3 minutes. Add the tomatoes and pasta water. Bring to a boil and simmer for a minute. Add the pasta and the vegetables. Mix well and season accordingly.

Toasted Breadcrumbs

  • 1 tablespoon extra virgin olive oil
  • 1 cup panko breadcrumbs
  • 1 garlic clove, crushed
  • 1 teaspoon salt
  • ½ cup parsley, chopped
  • 1/3 cup grated Parmigiano Reggiano cheese

Heat a medium frying pan with the olive oil. Add the breadcrumbs and garlic with the salt. Saute on medium heat, stirring constantly, making sure the breadcrumbs don’t burn. Saute for 3 to 4 minutes and keep aside and let cool. Once cool, add the parsley and cheese. Mix well and top the pasta before serving.

Parsley Pesto Pasta with Roasted Asparagus

April 7, 2019

When I think of spring, I think of asparagus and I think fresh green pesto. This pasta dish is a combination of both. I made a delicious parsley pesto which is very easy to make. I paired it with delicious roasted or grilled asparagus. It is a great side dish or a meal!

  • 2 cups fresh parsley
  • 2 garlic cloves
  • 1/3 cup pistachios
  • Juice of half lemon
  • ¼ to ½ cup extra virgin olive oil
  • 2 teaspoons salt
  • ½ cup grated Pecorino Romano

Transfer the parsley, garlic, pistachios and lemon juice to a food processor. Process till a smooth paste begins to form. With the top open, drizzle the oil till the pesto begins to form. Transfer to a small bowl and add the salt and cheese. Check for seasonings.

  • 2 bunches asparagus
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon salt

Preheat oven to 350 degrees F.

Cut the ends off the asparagus and cut the tops into 2 inch pieces. Transfer to a lined cookie sheet. Drizzle olive oil and sprinkle salt. Mix well and roast in oven for 30 minutes for till golden brown. Take out and keep aside.

  • ½ pound pasta, cooked al dente with 1 cup pasta water saved

Transfer pasta to a large frying pan. Add the pesto and the saved pasta water and stir over low heat till all the ingredients have come together. Fold in the roasted asparagus and check for seasonings. Serve with grated cheese.

South Indian Style Brown Fried Rice with Red Pepper and Green Beans

April 2, 2019

I love south indian style lemon rice… and make it often… so I was in the mood but wanted to make it healthier and filled with veggies- so I came up with this recipe… I cooked it with brown rice and added peppers and green beans.. check it out- it is yummy!

  • 1 cup brown jasmine rice, rinsed
  • 1 tablespoon coconut oil
  • 1 teaspoon salt
  • 2 cups water

Transfer the rice to a heavy saucepan with the oil and sauté on medium heat for a minute. Add the salt and water, bring to a boil and cover partially with a lid and lower the heat to a low medium. Continue cooking, about 15 minutes till all the water is cooked off from the surface. Place the lid on the pan and lower the heat to a very low and continue cooking for at least 20 minutes or till cooked. Fluff with fork and let cool.

  • 2 tablespoons coconut oil
  • 1 teaspoon black mustard seeds
  • 1 teaspoon cumin seeds
  • 12-15 curry leaves, chopped
  • 1 tablespoon white moong dal
  • 1 tablespoon channa dal
  • ¼ cup shredded unsweetened coconut
  • ½ cup roasted peanuts, chopped
  • 1 medium yellow onion, chopped
  • 1 inch fresh ginger, grated
  • 1 red pepper, chopped
  • 1 cup green beans, chopped
  • Salt
  • Juice of half a large lemon
  • ½ cup cilantro, chopped

Add the oil to a wok like saucepan with the mustard seeds, cumin seeds, curry leaves, moong dal, channa dal, coconut and peanuts. Saute on medium heat for 2 to 3 minutes, stirring constantly. Add the onion and ginger and sauté for another 2 to 3 minutes. Add the red pepper and green beans and sauté for another 2 to 3 minutes. Add the cooled brown rice, salt and lemon juice. Saute for 3 to 4 minutes, check for seasonings and finish off with the cilantro. Serve with grilled meats or lentils.

Penne with Basil Pesto and Cremini Mushrooms

March 24, 2019

Penne with Pesto and Mushrooms

  • 2 (10 ounces) packs cremini mushrooms, sliced
  • 2 tablespoons extra virgin olive oil
  • Salt

Heat the olive oil in a large frying pan and add the mushrooms. Saute on high heat for 4 to 5 minutes, till the mushrooms are golden brown. Add salt and turn the heat off.

  • ¼ cup fresh or store bought basil pesto
  • ½ pound cooked penne with ½ cup spare pasta water

Add the pesto, penne and the pasta water to the mushrooms. Stir well without turning the heat on. Check for seasonings and serve.

Creamy Paneer and Peas (Mattar Paneer)

March 11, 2019

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

March 5, 2019

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.

 

Mushroom and Scallion Enchiladas

March 3, 2019
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons butter
  • 1 teaspoon ground cumin
  • 4 cups Cremini mushrooms, sliced
  • 2 garlic cloves, chopped
  • 1 bunch scallions, cut into 1 inch diagonal pieces
  • Salt

Heat a large skillet with the oil and the butter. Add the cumin and sauté on medium heat for 15 seconds. Add the mushrooms and sauté on high heat for 3 to 5 minutes. Add the garlic, scallions and salt. Continue to sauté for another 2 to 3 minutes. Add salt, check for seasonings, turn off the heat and set aside.

Sauce

  • 2 tablespoons olive oil
  • 2 teaspoons ground cumin
  • 2 teaspoons smoked paprika
  • 1 medium onion, chopped fine
  • 3 garlic cloves, chopped
  • 3 cups tomato sauce/passata, homemade or store bought
  • 1 cup water
  • Salt
  • Sugar
  • ½ cup cilantro, chopped

Heat a saucepan with the olive oil. Add the ground cumin and paprika. Saute on medium heat for 30 seconds. Add the onion and garlic and sauté for 4 to 5 minutes on medium heat till the veggies are soft and translucent. Add the tomato sauce/passata and water and bring to a boil. Add some salt and sugar to taste in case the tomatoes are too tart. Lower the heat to a simmer and cook for 30 minutes with lid on. Take the lid off and check for seasonings. Add cilantro and turn the heat off and let the sauce cool.

  • 6 to 8 small corn tortillas
  • Grated cheese, Monterey Jack, cheddar or a mixture, about 2 cups

1 8X8 oven ready pan

Preheat oven to 350 degrees F.

Divide the mushroom mixture into 6 to 8 parts (depending on how many tortillas you are using)

Put a dollop of tomato sauce in the bottom of the pan and spread it around evenly.

Dip each tortilla in the tomato sauce, place the mushroom filling in the middle and top with a tablespoon of grated cheese. Roll the tortilla and place it seam side down. Repeat with the rest and top the dish with the rest of the grated cheese. Cover with foil and bake for 45 minutes. Take the foil off and broil for a few minutes to brown the top. Let cool for 5 minutes before serving.