Veggie Foodie

Ingredients:

• 300 grams mushrooms
• 1/2 cup low fat milk
• 1/2 teaspoon cornflour
• 1/2 teaspoon kasuri methi (dried fenugreek leaves)
• 1 teaspoon oil
• salt to taste

To be ground into paste

• 4 whole red chillies
• 4 large cloves garlic
• 25 mm. (1″) piece ginger
• 2 teaspoons coriander-cumin seed (dhania-jeera) powder

Method:

1. Wash the mushrooms thoroughly, drain, cut into half and keep aside
2. Dissolve the cornflour in milk and keep aside
3. Heat the oil in a non-stick pan, add the prepared chilli-garlic paste and kasuri methi and sauté for one minute
4. Add the mushrooms, cornflour-milk mixture and salt and sauté for 4 to 5 minutes till the mixture coats the mushrooms
5. Serve hot

Serves: 4

Hummus

Ingredients:

• 3 cups (1 can, 15.5 oz) garbanzo beans, cooked and well drained
• 1 large red bell pepper
• 2 tbsp tahini, roasted and creamy
• 2 tsp lemon juice
• 2 tsp Nama shoyu
• 2-3 tbsp olive oil
• 2 tsp cumin powder
• 1 – 2 garlic cloves
• 3/4 tsp sea salt, to taste
• 3/4 black pepper, ground, to taste
• 1/2 cayenne pepper, to taste

Method:

1. Preheat oven to 400 degree Fahrenheit
2. Mince the garlic cloves. Optionally, you can grill 3 cloves of garlic cloves (keep the skin) for 15-20 minutes and squeeze out the garlic flesh to use in the recipe
3. Wash bell pepper and place it on a baking sheet / plate, along with silver foil wrapped garlic cloves (if you are grilling the garlic)
4. Cook until the skin of the pepper is charred and bubbly, about 30 minutes
5. Remove from oven and place in a covered bowl for 10 minutes
6. Once cool, peel off skin and remove seeds. Squeeze out grilled garlic flesh
7. Place processed pepper flesh in food processor with all the other ingredients and blend well
8. Serve with warm pita bread

Serves: 4

Inspiration source:

Blooming lotus Vegan World Fusion Cuisine by Thousand Petals Publishing

Ingredients:

• 4 Japanese eggplants
• 2 tbsp olive oil
• 1 tsp Chinese 5 spice powder
• 1/2 tsp salt
• 1/2 tsp crushed red pepper
• 1 clove minced garlic

Method:

1. Stir together oil, garlic, spices and salt in a small bowl
2. Cut the eggplants in half lengthwise
3. Apply fine coating of the spice paste on the cut-side of the eggplants and arrange them on a grilling tray
4. Grill over low heat for about 5 minutes on each side or until tender
5. Top with chopped fresh mint and crumbled feta cheese, if you like

Serves: 2

Inspiration source:

Summer 2009 issue of Something Extra, complementary magazine by Raley’s grocery store, page 67

Ingredients:

• 3 cups powa / poha (flat / beaten rice), washed with water and then spread to dry
• 2 medium potatoes, peeled and cut into small pieces (1 cm)
• 1 cup green peas, steam cooked
• 1 medium red onion, peeled and diced small
• 1 tbsp vegetable oil
• 1 tsp mustard seeds
• 1 tbsp udal dal
• 8-10 curry leaves
• 1 tsp turmeric powder
• 1 chili, diced
• 1 tsp sugar
• 1 tbsp lime / lemon juice
• 1 tsp salt or to taste
• Chopped coriander leaves for garnishing

Method:

1. Heat the oil in a medium-size pan and add udad dal and mustard seeds
2. When mustard seeds pop and udad dal become light brown in color, add curry leaves and onions and cook over medium heat for 2 minutes, till onions soften
3. Add potato pieces, grated chili, 1/2 tsp turmeric powder and half the quanity of salt and cook for 2 minutes, stirring occasionally
4. Add 1/3 cup water, cover and cook the potatoes over medium / low heat till soft, making sure they don’t get burnt for lack of moisture
5. When potatoes are cooked, add green peas, powa / poha, remaining salt, turmeric powder, sugar and lime / lemon juice and gently mix well
6. Cook for another 2 minutes, garnish with chopped coriander leaves and serve hot

Serves: 3

Remarks:

You can substitute potatoes / green peas with soya peas / corn kernels

Ingredients:

• 2 lbs asparagus
• 2 tbsp olive oil
• 1 clove garlic, finely chopped
• 2 tbsp coarsely ground almonds
• 1/2 tsp chili flakes
• Salt to taste

Method:

1. Cut asparagus heads and the remaining soft part in 1 inch pieces
2. In a pan, heat the oil and saute the asparagus with chopped garlic and salt for 3-4 minutes (till asparagus becomes soft)
3. Add almonds and chili flakes and saute for 1-2 minutes, making sure that almond doesn’t stick to the bottom of the pan
4. Serve hot