Tag Archives: vegetarian

Mango Chia Pudding

Lately, I have been enjoying chia pudding for breakfast. My favorite combination is using mango!

mangochia

Ingredients:

1 cup lite coconut milk
1/4 cup chia seeds
1 tbsp of maple syrup
1 mango

In a bowl, mix the coconut milk and chia seeds thoroughly.

Peel and dice the mango. Place roughly half in a food processor and blend to a pulp. Transfer the pulp to the milk mixture. Add maple syrup and mix well. Top with the rest of the diced mango.

Refrigerate overnight and enjoy the next morning for breakfast!

Makes 3-4 servings.

Quick Lunch Series: Cauliflower Fried Rice

I have been meaning to make Cauliflower Fried Rice since I saw this Coconut and Lime Cauliflower Fried Rice recipe and this one.  Although, I had a cauliflower at home and could make the rice from scratch, I found a bag at Trader Joes and this is how I ended making my dish.

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Ingredients:

2 cups cauliflower rice
1/4 cup lite coconut milk
some lemon juice (optional)
1 cup mix vegetables – I used shredded carrot, corn, peas, red pepper sliced, broccoli florets and sliced red onion
1-2 tsp chili oil with crushed red pepper
1 tsp coconut oil
drizzle of soy sauce
salt to taste

Heat the coconut oil in a pan. Add the cauliflower rice and cook for 3-4 minutes. Add coconut milk, lemon juice and cook on for 8-10 minutes or unitl the liquid evaporates and the rice is cooked.

Meanwhile, in a separate pan add the red chili oil and stir fry the vegetables on medium high for 5-10 minutes until lightly browned. Season with salt, red crushed pepper, and a drizzle of soy sauce. Mix in the cauliflower rice and serve warm.

It turned out delicious! It looks very much like brown rice, but once you taste it, it was pleasantly tasteful. Especially being cooked in coconut milk gives it extra flavor.

Makes 3-4 servings.

Quick Lunch Series: Quinoa Bisibele Bath

I’ve been meaning to try this for a while, and finally cooked it this weekend. It is perfect for an office day meal. I do love one pot meals!

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I swapped in  Quinoa, instead of rice, as has been the norm lately in my routine.

Ingredients:

2/3 cup white Quinoa
1/3 cup Toor dal (Pigeon Pea)
1 small white or yellow onion cut into 1in pieces
1 jalapeno, sliced
1 Chayote squash, peeled and cut into 1in pieces (typically bottle guard is used, but I often substitute with Chayote Squash)
1-2 medium tomatoes, chopped into large pieces
2/3 rd cup tamarind juice
1.5 cups water
1 tsp oil
a dash of turmeric
a dash of asaphoetida
1 tsp mustard seeds
1 tsp cumin seeds
2-3 dry red chillies
2-3 tsp Bisibele powder, I typically use the MTR variety
2-3 tbsp fresh (or dry) grated coconut
a few curry leaves
cilantro to garnish
coconut slices to garnish
salt to taste
2-3 tbsp ghee (optional)

I like to use a pressure pan to cook this. Heat oil in the pressure pan, add turmeric, asaphoetida, cumin, mustard and dry red chillies and fry for a minute till lightly brown. Add onions, jalapeno,  curry leaves and squash and fry lightly. Add tomatoes and mix well.

Rinse and add Quinoa and toor dal and mix well. Add bisibele bath powder, salt and coconut powder and mix well. Add water and tamarind juice and mix well. Close pressure cooker lid and let simmer on medium low for 2-3 whistles. What makes this dish especially yummy is to add 2-3 tbsp of ghee!

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Let cool, before opening the pressure pan. Garnish with cilantro and coconut slices and serve warm.

Makes 3 servings.

Savory Sun Dried Tomato, Kalamata Olive and Jalapeno Bread

I have been wanting to try this bread for sometime. While I was reluctant to turn on the oven considering the temperatures, I am glad  I finally did recently…

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The only change I made to the original recipe, is to add 1 chopped jalapeno and reduce the cheese in the recipe.

It’s savory, fun and delicious with some soup for that office day meal!

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Go here for the recipe.

Enjoy!

Links:

Check out A Soup A Week for some delicious soup recipes!

Patio Garden 2016

I normally get very excited with growing my vegetables in my small patio garden. But lately I have been too busy with work and classes, and frustrated with the squirrels, but not so much that I would give up entirely!

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I didn’t try my organic seeds this Spring, but I did finally plant a tomato, zucchini, red bell pepper, fresh herbs: basil, parsley and mint and blueberries!

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I still have my curry leaf plant, safely indoors tucked away from the elements!

So far so good…

My Patio Garden this year is not to its usual standard. But I still hope to plant some greens, once there is a breather…

Will keep you posted.

See:

Patio Garden 2015
Patio Garden 2014
Patio Garden 2013
Gardening

 

Sun Dried Tomato and Jalapeno Bagel

Okay, I admit, I have never eaten this combination ever.

Except this past weekend. If you know me, you know this is my favorite combination.

Every time we headed out of town back in CA,  we loved to pick up assorted bagels and cream cheese: Jalapeno, Sun dried tomato, blue berry, strawberry and more. California bakeries also were renowned for assorted cream cheese and assorted bagels.

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But, I have never come across a Jalapeno and Sun dried bagel. Until recently. My recipe is loosely based on this one.

Ingredients:

3/4 cup warm water
2 tsp active yeast
3/4 tsp salt
1/2 tbsp sugar
2 jalapenos, minced (de-seeded, optional)
1/2 cup sun dried tomatoes, soaked and sliced
1 cup whole wheat flour
1 cup white flour

Pre- heat oven to 400 degrees.

Combine warm water, yeast, salt and 1 tablespoon sugar. Add flour, jalapenos; mix into a ball.

Knead for 10 to 12 minutes, adding more flour if necessary, until dough is stiff. Let dough rest for 10 minutes.

Divide into 6 equal pieces and form into balls. Punch a hole in middle with floured finger and gently pull to enlarge hole to 2 inches.

Place bagels on greased baking sheet; cover with tea towel and allow to rise for 20 minutes.

Meanwhile, heat oven to broil. Prepare water bath and put it on to boil.

After bagels have risen for 20 minutes, broil for 1 1⁄2 minutes on each side.

Once water bath is boiling, reduce heat. Place bagels, 3 at a time, in water for 1 1⁄2 minutes, turning after 45 seconds.

Drain and place on greased baking sheet. If desired, brush with egg wash (beat egg with 1 tablespoon water).

Bake at 400°F for 18 to 20 minutes.

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Enjoy warm with your favorite cream cheese!

Mediterranean in May

Fun recipes from last May…

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Farro & Sun Dried Tomato Foccacia

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Eggplant and Tomato Gratinvt4Rosemary Scented Vegetable Phyllo Tart

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Stuffed Tomato

mgs

Mediterranean Grain Soup

baklava

Baklava

ztgratin

Eggplant and Tomato Gratin

Sprouted Mung Bean and Thai Green Curry Soup

The Thai Flavored, Sprouted Moth Bean and Vegetable Soup was delicious, so this time I decided to try a theme of green curry. This gets even more green than my Green, Green Soup!

As usual, I made this up as I went. To me, Thai green curry  is not complete without coconut milk, baby corn, bamboo shoots and green curry paste. And of course broccoli, Brussels sprouts, celery and kale bring out the green in the soup!

I ended up using more coconut milk that I originally envisioned, so it ended up a lot more creamy. The flavors are mild enough that it can be eaten as soup or serve with some warm Jasmine rice.

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Ingredients:

2/3 cup sprouted green gram
3-4 green onions, chopped
2 cups of vegetables: broccoli florets, sliced Brussels sprouts, baby corn, chopped celery, and sliced radish.  Can also use snow peas, zucchini, asparagus, lemon grass, dried lime leaves, green or yellow bell pepper.
1 cup chopped kale
2 cups coconut milk, I used 1/2 creamed coconut and 1/2 lite coconut milk
2-3 tsp Thai green curry paste
salt to taste
1-2 tsp red chili in oil (optional)
2 cups water
some fresh chopped basil leaves
dash of lime juice
dash of sugar
salt to taste

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Bring coconut milk, water and green curry paste to a boil. Add in sprouted green gram and continue to cook for 15-20 minutes. Add in the vegetables, except kale and continue to cook for 15-20 minutes. Season with salt and some sugar. Add in kale, fresh chopped basil and red chili in oil (optional) and cook for 5-10 minutes until the kale is wilted.

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Drizzle some lemon juice and serve warm, with some fresh bread, bowl of Jasmine rice or with some crispy spring rolls!

Cauliflower Nirvana

Every time I visit Elaine’s blog I  am attracted to the picture on her blog of a Cauliflower recipe.

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The roasted cauliflower was tasty on its own.  I still had some marinade left over and decided to make hummus as well. One with Cauliflower and sun dried tomato and the other with  sun-dried tomato and jalapeno.

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All turned out pretty good 🙂

Happy Cauliflower!

What’s in a name? Eggplant cooked 20 different ways…

I say  Brinjal, you say Eggplant or Aubergine

Brinjal or Aubergine or Eggplant as it is know in the US was an absolute favorite in my home. Over the years I have tried many recipes. Here is a compilation of some of the recipes I captured in my blog:

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1. Eggplant Curry South Indian Stylle
2. Eggplant and Pepper Soup
3. Eggplant and Tomato Gratin
4. Eggplant Involtini
5. Sicilian White Eggplant Caponata
6. Thai Baby Green Eggplant
7. Stuffed Eggplant
8. Eggplant Chutney South Indian Style
9. Eggplant Rice
10, Eggplant Curry
11. Stuffed Baby Eggplant South Indian Style
12. Eggplant Caviar
13. Quinoa Vangi Baath
14. Roasted Vegetable Lasagne
15. Grilled Ratatouille Salad
16. Curried Ratatouille Salad
17. Chickpea Ratatouille
18. Sri Lankan Aubergine Curry
19. Eggplant Curry
20, Bajji, Pakodi and hot cuppa tea