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

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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

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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

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

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Tomato Salad

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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

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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

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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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