I had some left over broccoli florets which is too small of a quantity to make any dish as is. I had never cooked broccoli with any other vegetables except once with kidney beans ( Broccoli with kidney beans). So this time I thought to add one of my favorite root vegetable – potatoes. Broccoli and potatoes – sounds strange. But believe me, this is so delicious, quick and healthy. I was out of the kitchen in about 15 minutes. Added fried onion gives this dish an extra flavor
- 1 cup broccoli florets
- 1 small potato
- ½ cup chopped red onion
- Oil for sautéing
- Cooking spray
- ½ teaspoon red chili powder
- 1 teaspoon red pepper flakes
- Salt to taste
- Preheat oven to 350 F. Spray oil to a small cookie sheet and spread broccoli florets in one layer. Spray oil over broccoli lightly and roast for just 5-7 minutes (alternately you can also stem the broccoli for 5 minutes)
- Chop potatoes into small cubes – almost the size of broccoli florets
- Add about one tablespoon oil to a non stick skillet and add potatoes and sauté until they are golden outside and cooked inside.
- While potatoes are cooking, in a separate skillet add a little oil and fry onions until golden brown. Set aside.
- Once potatoes are cooked, add roasted (steamed) broccoli, fried onion, chili powder and red pepper flakes, salt and cover and cook for another 2 minutes. If it becomes too dry or start burning, sprinkle a little water at a time.
- Serve warm with rice, roti or eat as is which is very healthy and delicious.
I have been reading a lot of recipes with cellophane noodles, glass noodles etc. Since I don’t have any special stores that sells these noodles, I thought to settle with mung bean noodles since they are similar to the cellophane noodles. I bought the KAME brand mung bean threads and cooked the noodles according to package directions. (according to package – soak noodles for about 10-15 minutes in water, drain and use in your recipes.) Once I started cooking the noodles with veggies, I found this noodle to be a bit sticky and clumpy. I had to continuously separate them out with a fork and spray a little cooking spray now and then – just a heads up.
- 2 oz mung bean threads
- 1 small red onion thinly sliced
- 4-5 garlic cloves minced
- 2-3 tablespoons cooking oil
- 7 oz firm tofu
- 8 oz fresh shitake mushroom
- 4 oz kale leaves
- ½ teaspoon crushed red pepper
- 2 teaspoon sesame seeds roasted
- Salt to taste
- Cooking spray
For the Sauce:
- 1 teaspoon soy sauce
- ½ teaspoon noodle stir fry spicy sauce/paste
- 1 teaspoon sesame oil
- Prepare mung bean threads according to package directions
- Drain tofu and cut them into about ½ inch cubes.
- Slice mushroom into thick slices
- Preheat oven to 350 F
- Add cooking spray to a baking sheet and spread tofu and mushroom and roast for about 15 minutes
- Tear kale leaves into small pieces and remove the middle stem.
- Mix together sesame oil, stir fry noodle sauce/paste and soy sauce in a small dish and set aside
- In a large skillet add cooking oil and once hot add onion and sauté until translucent. Add garlic and sauté for another 2 minutes
- Add kale leaves and sauté for about 4-5 minutes
- Add roasted tofu, mushroom, sauce, and noodles and cook on low flame for about 5-10 minutes. If the noodles start sticking to the pan sprinkle a little water and cook. Alternatively you and spray a little bit cooking spray as well.
- Add crushed red pepper and season with salt
- Transfer to serving plates and sprinkle with sesame seeds
- Yields: 2 main dishes.
I have been looking for a recipe where I can use the lemon grass I bought earlier. So I found this Vietnamese which I modified since I could not find the spices mentioned in the recipe. So I used the red Thai curry paste instead of the spice powder. But it turned out delicious and spicy.
- 2 teaspoons cooking oil
- 3-4 garlic finely chopped
- 1 teaspoon finely chopped ginger
- 1 stalk of lemon grass
- 1 teaspoon red Thai curry paste
- ¼ cup coconut milk
- 1 teaspoon chili powder
- ½ lb string (green) beans
- 1 medium potatoes
- 1 ½ cups water
- Salt to taste
- In a small bowl mix together red Thai curry paste and coconut milk and set aside
- Cut both ends of lemon grass and cut into 2 pieces. Smash the 2 pieces with a knife to release the flavor.
- Split green beans lengthwise and then cut into about 1 inch pieces
- Peel and cut potatoes into about ½ inc cubes
- Add oil to a saucepan and add ginger and garlic and saute for a minute or until garlic turns lightly golden.
- Add lemon grass and fry for a minute
- Add chopped potatoes, green beans, chili powder, salt and red curry paste mixture, and water.
- Cover and cook for about 15 minutes or until the gravy thickens.
- Serve warm with rice or any flat bread (Indian Naan, Roti, Chappathi etc.)
Source: Adapted and modified from Vietnamese Potato and Green Been Curry
This is one of the most simplest and easiest recipes I have made. For this recipe, it is good to use large Portabella caps instead of Portabells baby mushrooms. The large caps has more distinct flavor and has a nice chewy texture when roasted. Even though extra virgin olive oil is mainly used in salads (not for cooking), for this specific dish I preferred using extra virgin olive oil since it gives a distinct taste. This dish can be served as a starter/appetizer with a warm bread roll or as a side dish with rice or sandwich
- 2 caps large portabella mushrooms
- 2 bunches baby bok-choy
- 7-8 garlic cloves finely chopped
- 2 tablespoons extra virgin olive oil
- 2 teaspoon crushed red pepper
- 1 teaspoon roasted sesame seeds
- Salt to taste
- Cut Portabella caps into thick slices. Then cut the pieces diagonally into 2
- Discard the thick base of bok-choy. Separate tender ribs from the leaves. Chop the ribs into about ½ inch pieces. Tear leaves roughly.
- Add olive oil to a large skillet and add garlic and sauté in low flame until garlic is golden brown
- Increase flame to high and add mushrooms and the chopped bok-choy ribs and sauté for about 5 minutes.
- Now lower the heat and add crushed red pepper and bok-choy leaves and sauté until leaves are slightly wilted.
- Add toasted sesame seeds and mix well. Alternatively you can sprinkle the sesame seeds while serving.
Yields: 2 side dishes
Source: Chelvi’s Original
I found this recipe on the WebMD website which is very healthy and totally vegan. You can replace blueberries with other fruits such as raspberries, blackberries or even apricots etc. Chopped almonds gives additional flavor and richness to the topping.
- 1 cup finely chopped green apple
- 1 ½ cups blueberries
- 1 tablespoon castor sugar
- 3 tablespoons all purpose flour divided
- 1 tablespoon orange juice
- ½ cup rolled oats
- ¼ cup almonds finely chopped
- 2 tablespoon coconut palm sugar
- ¼ teaspoon ground cinnamon
- pinch of salt
- 2 tablespoons coconut oil
Note: You can use brown sugar instead of coconut palm sugar. Also you can substitute coconut oil with canola oil or even vegan butter. But the combination of coconut oil and coconut palm sugar gives a great flavor and fragrance.
- Preheat oven to 400 F
- Peel and core the apples. Chop them into very small pieces.
- Combine apples, blueberries, castor sugar, 1 tablespoon flour, and orange juice in a large bowl.
- Divide among 4 ramekins and set aside
- To make the crumble topping, in a separate bowl combine chopped almonds, rolled oats, coconut palm sugar, 2 tablespoons flour, salt and cinnamon. Add coconut oil and mix until mixture resembles coarse crumbs.
- Sprinkle over the fruit mixture and gently press into the fruit mixture
- Place the ramekins on a baking sheet and bake for about 20 – 25 minutes or until fruits are bubbly and topping is golden
Source: adapted and modified from Old Fashioned Blueberry Crumble from WebMD.
Oats are amazingly healthy and hearty food. Instead of the regular oatmeal, make this simple but a luscious fruit infused oatmeal breakfast. You can make the oatmeal ahead of time, even the prior night and saute the patties for a hot breakfast. I have never frozen these oatmeal patties, but it might be possible. I have to experiment that part.
- 3/4 cup old fashioned rolled oats
- 2 cups water
- 1/2 cup soy milk
- pinch of salt
- 1 cup fresh raspberries
- 2 tablespoons water
- 1/4 teaspoon lemon peel
- 1-2 teaspoon castor sugar (depends on how tart the raspberries are)
- vegan butter spread
- Bring water to boil in a saucepan. Add oats, and salt and cook until most of the water is evaporated and oats are quite cooked.
- Add soy milk and mix well and cook on low flame until all liquid is absorbed and oats resemble thick.
- Lightly butter small dishes and spoon cooked oatmeal into the dishes and press lightly to firm up.
- Let cool completely. Alternately you can leave in the refrigerator overnight.
- Gently remove oatmeal from the molds.
- Lightly grease a skillet and place each rounds (or any shape you prefer) on the skillet and cook until browned. Turn over and cook the other side until browned and crisp.
- To make the sauce, add raspberries, water, sugar, and lemon peel to a sauce pan and cook on low flame for about 4 minutes. Let cool and puree. If preferred, strain the sauce to remove the seeds.
- Place oatmeal patties on a plate and spoon sauce over it and serve warm.
- Yields: 2-3 servings as a main breakfast dish.