Curried Veggie Quinoa Bowl

I love making one dish meals since they are so easy and I don’t have to make multiple side dishes.  It’s hard to resist make such dishes especially when they are packed with spices and flavor.  Even though I have posted a few Quinoa dishes earlier, this time I wanted to make some thing that… Continue reading Curried Veggie Quinoa Bowl


Ribollita is a famous Italian-Tuscan soup with vegetables and bread.  It’s very similar to minestrone soup but Ribollita had beans instead odd pasta. with temperatures plummeting below freezing, who would not like to have a warm bowl of soup.  This soup includes a variety of vegetables with cannelloni beans.  Here is my variation of this… Continue reading Ribollita

Rice Noodles with Almond Sauce and Fried Onions

I have been wanting to make almond sauce for noodle dishes since I cannot eat peanuts.  This almond sauce is a twisted version of the traditional Indonesian peanut sauce.  In Indonesia a root vegetable similar to ginger – galangal is used in preparation of this sauce.  This noodle dish is a twisted version of Thai dish… Continue reading Rice Noodles with Almond Sauce and Fried Onions

Morning Glory Muffin

Ingredients: 1/2 cup sweetened flaked coconut 1/4 cup sunflower seed 2 cups all purpose flour 2 teaspoons baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1/2 cup vanilla flavored yogurt 1/2 cup packed brown sugar 1/4 cup cooking oil (canola/vegetable) 1 large egg 1 1/2 cups shredded carrots 1/4 cup raisins 1/4 cup dried… Continue reading Morning Glory Muffin

Fiery Red Thai Curry

Ingredients: 1 tablespoon canola oil 1 teaspoon minced garlic 2 tablespoons Thai red curry paste 1 teaspoon light brown sugar 1 cup medium thick coconut milk 1 tablespoon thinly sliced fresh ginger 1 1/2 cups water 1 tablespoon lemon juice 1 teaspoon soy sauce 1 cup thinly sliced carrots 3/4 cup string beans cut into… Continue reading Fiery Red Thai Curry

Shredded stir-fried Carrot

Ingredients: 4 Medium carrots 1 tablespoon + 1 teaspoon cooking oil 1/2 teaspoon chili powder salt to taste 2 tablespoons shredded unsweetened coconut 1/4 teaspoon mustard seed 1 small red onion 3-4 dried red chili broken into 2-3 pieces few curry leaves Method: Peel and wash carrots shred them using a shredder with smaller holes… Continue reading Shredded stir-fried Carrot

Vegetable Loaded Quinoa

Ingredients: 1 cup quinoa 2 cups water 1 teaspoon canola oil ½ teaspoon chili paste 2 tablespoons canola oil 4 oz white mushrooms 4 oz string beans 2 oz cauliflower florets 1 small green squash 1 small carrot 1 green chili slit lengthwise ½ teaspoon fennel seeds 2 tablespoons roasted cashews 1 tablespoon raisins (optional)… Continue reading Vegetable Loaded Quinoa

Rice with Kidney Beans and Veggies

Ingredients: ¾ cup uncooked brown rice 2 tomatoes 1 small onion 1-2 tablespoon olive oil 2 cloves garlic ¼ cup dried kidney beans ½ cup Brussels sprout 2 medium carrots 1 cup string beans sliced 2 teaspoon canola oil 2 green chilies split lengthwise 2-3 dried red chilies broken into 2-3 pieces ½ teaspoon fennel… Continue reading Rice with Kidney Beans and Veggies

Vegetarian Baked Ziti

Ingredients: 4 oz pasta such as Penne, Rotini etc. 1 teaspoon cooking oil ½ cup chopped onion 2-3 cloves garlic finely chopped 1, 10 oz pack frozen mixed vegetables ¼ teaspoon cumin (optional) ¼ teaspoon paprika 1 ¾ cups pasta sauce ¼ cup low fat ricotta cheese About 1 cup or more mozzarella cheese Parmesan… Continue reading Vegetarian Baked Ziti