Tag Archives: vegetables

Curry Laksa Veg Feast! (V+GF)

Curry Laksa! This truly is a feast! For the tummy and eyes. 🙂 I studied abroad in Malaysia and loved all the blending of flavors in Malaysian food. Curry Laksa is a Malaysian noodle soup, usually served with rice noodles. I added some soba noodles  (buckwheat flour noodles) instead to make it a healthier version and topped it off with some baked tofu. I love all the colors and textures of different vegetables simmered in a gingery spiced coconut broth. I just threw in a bunch of vegetables that I had on hand, like spinach, broccoli, green onion, red pepper and mushroom. To prepare my tofu, I usually coat with some type of flour (usually gram flour) and bake in the oven at 350 until golden. Usually 30 minutes turned  over half way.

I served this to my family with a non-vegan option of boiled egg on the side. It was light, yet filling and healthy! I hope you love it!

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Roasted Green Bean and Tomato Salad with Champagne Vinaigrette

This has to be the best end of summer salad. Period. I got both tomatoes and green beans in my farm box, and since it’s a bit too late to grill the green beans, I decided to roast them. Roasting them brings out this amazing sweetness that I didn’t know green beans could even have! It’s the perfect side dish as Fall rolls around. I tossed in some garlic, shallot and fresh tomatoes and a yummy champagne vinaigrette. Green beans are super healthy. They are high in fiber and a really easy source of many essential vitamins and minerals. I know you’re going to love this one!

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You will need:

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  • 1 lb of Green beans
  • 2 shallots
  • 1 clove garlic
  • 1 large vine ripened tomato
  • champagne
  • dijon mustard
  • olive oil
  • 1 tsp sugar
  • salt and pepper

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To Prepare:

  1. Preheat the oven to 400°
  2. Set trimmed green beans on a baking sheet and toss with olive oil and some salt. Roast for about 20-25 minutes or until they are a bit shriveled
  3. Remove from the oven and allow to cool.
  4. In a mixing bowl, whisk together 1/4 cup champagne vinegar, 1 clove of finely chopped garlic,  1 tsp sugar, 1 tbsp dijon mustard and drizzle in olive oil, while whisking until it emulsifies.
  5. Stir in chopped tomatoes, diced shallots and green beans. Toss well.
  6. Allow to sit for around 10 minutes and serve!

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Super simple  and delicious!

 

Summer Squash Curry

DSC_0006I know it’s not summer yet, but I got these beautiful zuchinnis and yellow squashes in my farm basket last week. Zuchinni is not something you typically find in India  and is uncommon in Indian cooking. But Indian cooking does feature dishes with water-based vegetables and I thought I’d try it out. I decided to make a squash curry. It turned out great! Curry, for non-indian readers, doesn’t always mean a gravy-based spicy dish. It includes stir fried dishes with spices as well.  Zuchinni is a low-calorie, water-dense vegetable that is high in Vitamin A and C, magnesium, fiber, folate, riboflavin, phosphorus, potassium and Vitamin B6.  More importantly, my dinner guests loved the combination of yellow and green. It was a feast for the eyes! This recipe was super simple, takes only 10-15 minutes from start to finish.

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Quinoa Pulao and Cilantro Mint Raita

My mom’s neighbor, Jaya aunty invited us over for dinner. I love when people from different parts and cooking styles invite us for dinner because there are new sources of inspiration. She made us a feast! Among the delicious south Indian fare was a quinoa pulao, made andhra style, almost like a biryani. The fact that it was made with quinoa made me feel so good about eating it! Quinoa is high in protein and is a healthy carb. It was sautĂ©ed with veggies, spices and had soya chunks in it to give additional texture  and protein. The dish was topped with fried onions and cashews.  A cool cucumber, tomato and onion raita on the side is a perfect complement for this warm, spicy pulao.  This recipe is not vegan, but the pulao can be made vegan. A vegan alternative to raita can be a cucumber salad, omitting the yogurt. A big thank you to Jaya aunty for sharing this delicious recipe!

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You will need:

  • 1 cup quinoa, rinsed
  • 1 medium onion, chopped
  • 1/2 cup Nutrella (found in most indian stores)
  • 1/4 cup peas, a handfull of carrot sticks, any other veggies as desired (I added cauliflower)
  • 3-4 tsp of ghee (this adds a lot of flavor, but as a vegan option, canola oil is perfectly acceptable!
  • Spices: whole cinnamon stick, bay leaves, coriander powder, cumin powder, garam masala, turmeric, red chilli powder
  • Garnish: Fried onions, coriander, cashwews
  • salt to taste

Directions

  1. screen-shot-2016-12-11-at-11-29-27-amSoak Nutrela for 2-3 hours. Squeeze out water well. Cut in half if desired.
  2. Cook quinoa in rice cooker with 2 cups of water.
  3. Heat 2 tsp of ghee in a skillet, 1 tsp oil. Add a cinnamon stick and a bay leaf.
  4. Once the oil is hot add chopped onions, Saute for a few minutes and add the nutrela chunks.
  5. Add 2 tsp coriander powder, 1 tsp cumin powder, 1/2 tsp garam masala, 1/2 tsp chilli powder and 1 tsp turmeric powder.
  6. Stir and add all the vegetables. Add 1-2 tsp salt and stir fry until cooked.
  7. Mix in the quinoa and a 2 tsp ghee or oil.
  8. Garnish with cilantro, fried onions and cashews. Yum!

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Cilantro- Mint Raita

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You will need:

  • Whole milk yogurt
  • 1 large vine ripened tomato or 2 small tomatoes
  • 1/2 English cucumber, seeded and peeled
  • 1/2 red onion. (some people don’t like how strong the onion  is so use to taste)
  • Cilantro
  • Mint
  • Cumin powder, red chilli powder, garam masala  if desired
  • Salt to taste

To Prepare

  1. Chop  veggies  finely
  2. Add 1 cup of yogurt to a bowl and add in some water
  3. Season the yogurt with 1 tsp salt, 1/2 tsp of cumin powder, and a pinch of red chilli powder. (You can sprinkle with garam masala if desired)
  4. Add in veggies and stir
  5. If it is too thick, add more  water, if too watery, add yogurt
  6. Garnish with chopped herbs, about a handful of cilantro and a few sprigs of mint
  7. Serve with the spicy quinoa pulao for a cooling effect

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Makes 4-5 servings

Cajun Roasted Rainbow Carrots

So I got these awesome multi-colored carrots at Trader Joes. It immediately gave me some kitchen inspiration. In the winter time I often love making cajun roasted sweet potato fries. Sometimes I add in some turnips or carrots. There are several different varieties of carrots, but the most popular is obviously orange. Apparently each type of carrot has different nutrient and antioxidant properties

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The carrots contain the following properties, according to this Time article:

  • Orange: Beta and alpha carotene pigment. This promotes vitamin A production by the body, which is essential for healthy eyes.
  • Purple: Anthocyanin, beta and alpha carotene pigment. Purple carrots typically have an orange core, and their pigment-related nutrients may provide additional vitamin A and prevent heart disease.
  • Red: Lycopene and beta-carotene pigment. Lycopene is the same red pigment that gives tomatoes their deep color and is linked to a lower risk of certain cancers, such as prostate cancer.
  • Yellow: Xanthophykks and lutein. Both are linked to cancer prevention and better eye health.
  • White: The nutrients don’t come from the pigment but from the fiber, which promotes healthy digestion.

Fascinating stuff! They each have a different taste too. I find the orange variety to be sweeter, ad the yellow and white varieties to be a little bit more starchy, like potatoes. For the recipe,  you just need 3 simple ingredients and an oven. I just tossed them with olive oil and some spicy cajun seasoning and roasted them up. They were a super delicious snack!

DSC_0022You Will Need:

  • A good bunch of rainbow carrots
  • Olive oil
  • Cajun seasoning (salt, garlic powder, paprika, black pepper, onion powder, cayenne pepper, oregano, thyme, and red pepper flakes)

 

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To Prepare:

  1. Preheat an oven to 400 or 425 degrees.
  2. Peel and cut the carrots into even 1 1/2 inch  sticks
  3. Lay them out on a baking sheet and toss with olive oil.
  4. Sprinkle with cajun seasoning (generously) and toss them up
  5. Bake for 20 minutes or until fork tender. The high heat helps the outsides to crisp up a bit. Try not to overcrowd the baking tray or the carrots will steam rather than roast and might become mushy.
  6. Enjoy as a healthy side dish or snack! DSC_0044DSC_0080

Prep time: 10 mins

Bake time: 20 mins

1 bag of carrots serves 4 as a side dish.

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