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Tag: vegetarian recipes

Corn and Green Bean Pappardalle with Herbed Ricotta
  • 2 tablespoons olive oil
  • 1 small yellow onion, chopped
  • 2 garlic cloves, minced
  • 1 cup fresh or frozen corn
  • 1 cup green beans, chopped and rinsed
  • Salt
  • ½ cup fresh basil, chopped
  • 2 cups homemade or bottled marinara sauce
  • ½ pound cooked pasta (I used pappardelle) with ½ cup pasta water to spare

Heat a wide frying pan with olive oil. Saute the onion and garlic on medium heat for 3 to 4 minutes. Add the corn and green beans. Sprinkle a teaspoon of salt. Saute on medium heat for 3 to 4 minutes. Add the basil and check for seasonings. Add the marinara sauce, bring to a boil and then add the cooked pasta with the pasta water. Mix well, bring to a boil and check for seasonings.

Herbed Ricotta

  • 1 cup fresh ricotta
  • 2 garlic cloves, grated
  • Zest of one lemon
  • 1 teaspoon salt
  • ½ cup basil, chopped
  • 1/3 cup parsley, chopped

Mix everything together in a large bowl. Check for seasonings and serve with a dollop of ricotta on a serving of pasta.

South Indian Style Tomato Rice

This is my version of a classic South Indian style tomato rice- mine is made with brown rice.  No one was able to tell which rice was used. It is a great side dish accompanied by a protein or it is a great main to eat with a fried egg on top… either way, it is delicious!

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

Bring the water, salt and oil to a boil. Add the rice and simmer on medium low heat with partial lid on for 10 minutes. Cover with lid and turn to low and cook for another 25 to 30 minutes. Fluff with fork once the rice is cooked and keep aside.

  • 2 tablespoons coconut oil
  • 1 teaspoons mustard seeds
  • 1 teaspoons cumin seeds
  • ½ inch cinnamon stick
  • 2 cloves
  • 8 to 10 curry leaves, chopped
  • 1 medium onion, chopped
  • 2 inch ginger, grated
  • 1 cup tomato sauce
  • 1 teaspoon coriander powder
  • ½ teaspoon turmeric
  • ½ teaspoon cayenne pepper
  • Salt

Heat a frying pan with the coconut oil. Add the mustard seeds, cumin seeds, cinnamon stick, cloves and curry leaves. Saute on medium heat for a minute. Add the onion and ginger and sauté for 3 to 4 minutes. Add the tomato sauce, coriander powder, turmeric and cayenne pepper. Saute on low heat for 5 to 6 minutes. Add the cooled rice, mix well and check for seasonings. Serve right away.

Rajma with Cilantro and Dill (Red Kidney Beans Stew)
  • 2 cups dry red kidney beans
  • 6 cups water
  • 1 medium onion, chopped
  • 3 garlic cloves, chopped
  • 3 inches ginger, chopped
  • 1 14.5 oz can chopped tomatoes
  • 2 teaspoons salt
  • 1 teaspoon turmeric
  • 2 teaspoons cumin seeds
  • 2 teaspoons coriander powder
  • ½ teaspoon cayenne pepper
  • 2 tablespoons butter or ghee
  • ½ cup fresh dill, chopped
  • 1 cup fresh cilantro, divided in 2 bunches and chopped
  • 2 teaspoons garam masala

For this recipe you either need a pressure cooker or a slow cooker.

In a pressure cooker add the kidney beans, water, onion, garlic, ginger, tomatoes, salt, turmeric, cumin seeds, coriander powder, cayenne pepper, butter, dill and ½ cup cilantro.  Place the lid on top and cook on high heat till the pressure cooker gives out steam.  Lower the heat and cook for 2-3 hours.  Turn the heat off and open the lid.  Evaporate the water till the dish reaches a thick soup consistency while smashing some of the beans with the back of a ladle.  Add the remaining cilantro and garam masala.  Check for seasonings and serve with rice.

Cauliflower with Cilantro and Mint

Cauliflower with Cilantro and Mint

  • 1 head of cauliflower, florets taken out and washed
  • 2 tablespoons extra light olive oil
  • 2 teaspoons salt
  • One lined cookie sheet

Preheat oven to medium broil

Transfer the cauliflower onto the lined cookie sheet. Drizzle the olive oil and sprinkle the salt. Broil for until the florets are golden brown.

Green Sauce

  • 1 medium yellow onion, chopped
  • 3 garlic cloves, smashed
  • ½ cup cilantro, chopped
  • 2 tablespoons dried mint (1/2 cup fresh)
  • 2 tablespoons dried fenugreek leaves
  • ¼ cup water

Transfer the onion, garlic, cilantro, mint, fenugreek and water into a blender. Blend till smooth.

  • 2 tablespoons extra light olive oil
  • Salt
  • 2 teaspoons coriander powder

Heat a heavy saucepan with the olive oil. Add the green sauce and sauté over medium heat for about 10 minutes, stirring constantly. Add the cauliflower and mix well. Lower the heat and cover with lid and cook for about 5 to 7 minutes or till the florets are tender but not very soft. Add the coriander powder and salt. Mix well and taste for seasonings. Serve warm.