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Category Archives: Vegetarian

Memorial Day Recipes: Spicy Grilled Potatoes

May 22, 2019

Grilled Potato Salad2

  • 5 to 6 medium red skinned potatoes, peeled and sliced thin
  • 2 tablespoons extra virgin olive oil
  • Salt
  • Pepper

Place the potatoes on a grill pan and drizzle the olive oil and sprinkle salt and pepper. Mix well and grill on medium till the potatoes are golden brown and tender- about half an hour. In case the potatoes are brown but not cooked, place them in an aluminum foil pouch and grill till soft.
Take off the grill and keep aside.

Dressing

  • 1 cup fresh cilantro, chopped
  • ¼ cup fresh parsley, chopped
  • 1 tablespoon ground cumin
  • 2 teaspoons smoked paprika
  • Salt
  • 2 tablespoons extra virgin olive oil
  • Juice of half a lemon

Mix the cilantro, parsley, cumin, paprika, salt, oil and lemon juice in a small bowl. Add to the cooked potatoes. Mix well and check for seasonings. Keep for at least 30 minutes before serving.

Grilled Potato Salad

Memorial Day Recipes: Grilled Carrots with Orange Dressing

May 20, 2019

Grilled Carrot Salad with Orange Dressing1

  • 1 pound baby carrots, sliced (along the long side)
  • 1 tablespoon extra virgin olive oil
  • Salt
  • Pepper

Place the carrots on a grill tray and drizzle the olive oil and sprinkle salt and pepper. Grill till the carrots get grill marks and begin to get soft- about 15 minutes. Take off the grill and place into a salad bowl.

Dressing

  • ¾ cup fresh orange juice, reduced to ¼ cup
  • Juice of one lemon
  • 1 teaspoon honey
  • 1 teaspoon ground cumin
  • Salt
  • ½ cup fresh cilantro, chopped
  • 2 tablespoons extra virgin olive oil

Mix the orange juice, lemon juice, honey, cumin, salt and cilantro in a small bowl. Drizzle the olive oil slowly, emulsifying the dressing. Pour onto the carrots and keep for at least 30 minutes before serving.

Grilled Carrot Salad with Orange Dressing

Curried Chickpeas

May 14, 2019
  • 2 cups dried chickpeas, soaked overnight or at least 5 to 6 hours
  • 2 tablespoons extra light olive oil
  • 2 tablespoons butter or ghee
  • 1 teaspoon cumin seeds
  • 2 teaspoons coriander powder
  • 2 inch cinnamon stick
  • 3 cloves
  • 1 large cardamom
  • 2 medium shallots, chopped
  • 2 garlic cloves, chopped
  • 1 inch fresh ginger, chopped
  • 1 14 ounces can diced fire roasted tomatoes
  • Salt
  • ½ cup cilantro, chopped

Heat a pressure cooker or regular saucepan with the oil and ghee. Add the cumin, coriander, cinnamon stick, cloves and cardamom. Saute on medium heat for a minute. Add the shallots, garlic and ginger. Saute for 3 to 4 minutes, stirring constantly. Add the tomatoes and sauté for another 3 minutes. Add the chickpeas with the soaking liquid. Bring to a boil. If using the pressure cooker, cook for about half an hour. If using regular saucepan, cook for at least an hour or till the chickpeas are soft but not mushy. Check for seasonings and garnish with cilantro.

Paneer with Green Beans

May 12, 2019
  • 2 tablespoon ghee or butter
  • 1 teaspoon cumin seeds
  • 1 teaspoon mustard seeds
  • 9-10 curry leaves, chopped
  • 1 medium onion, chopped
  • 1 inch fresh ginger, grated
  • 1 cup green beans, chopped
  • 1 cup yellow beans, chopped
  • 1 cup paneer, grated
  • 2 teaspoons ground coriander
  • 1-2 teaspoons salt
  • ½ teaspoon cayenne pepper
  • ½ cup cilantro, chopped

Heat a heavy saucepan with the ghee or butter. Add the cumin seeds, mustard seeds and curry leaves. Saute for 30 seconds and add the onion and ginger. Saute on medium heat for 2 to 3 minutes. Add the green and yellow beans and sauté for 2 to 3 minutes. Add the paneer, ground coriander, salt and cayenne pepper. Saute for 3 to 4 minutes on medium heat. Cover with lid for 5 minutes till the beans are soft but not mushy. Check for seasonings and garnish with cilantro.

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.