Our Veggie Eats

All about the food we eat at home, pack in our lunch boxes, and try everywhere else…. And feel it's blog worthy!

Mozzarella Tomato Basil Panini


What’s my snack? A common question kids ask as soon as they come come. Today we made oh-so-gooey panini with fresh mozzarella, tomato and home grown basil seasoned with salt and fresh ground black pepper on honey wheat bread.

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Vegetarian Lunch


Homemade Paratha ( Indian flatbread) with potato and onion fry vegetable, avocado salad with tomatoes and red onion, Indian mango pickle and a mixed fruit smoothie with chia.

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Vegetarian Pasta


Delicious pasta tossed with colorful peppers, edamame, spinach, onion, garlic and cherry tomatoes.

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Tomato Salad


Beautiful red and yellow cherry tomato salad with fresh mozzarella, red onion and homegrown basil. Dressed with lime, balsamic vinegar, pepper and dried Italian herbs.

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Quinoa, Lentil and Sweet Potato Stew


Of all quinoa experiments, this dish was a definite winner. Started by sautéing onions, ginger and garlic in olive oil. Added a pinch of turmeric powder, tsp of coriander powder and a 1/4 tsp of chipotle in adobo sauce. In went chopped tomatoes and a cup of lentils. After sautéing for 5 minutes, added enough water for the lentils to cook. When the lentils were half done, rinsed and added a cup of quinoa and diced sweet potatoes? Cooked for another 10-15 minutes. Seasoned with salt and chopped cilantro. 

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Crepes with Quinoa


The recipe is the same as Rice and Lentil crepes except that I substituted half the rice quantity with quinoa. Quinoa lends its own flavor to the dosa that is unique and delicious. Fermenting the batter improves taste further.

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