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!

Baked Potato with Vegetarian toppings

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Russet potatoes pierced, oiled, salted and baked in a hot 500 degree convection oven for 45 minutes direct on the oven rack. Topped it with sour cream and salsa made with black beans, red onions, tomatoes, cilantro and lime with salt to season. The most wonderful part was splitting open the potato and see the steam rising and watching the pat of butter melt on top. Goosebumps!
A great vegan option minus the sour cream.

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Chole Paratha (Curried Chickpeas with Flatbread)

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Made this for lunch today and it was yummy. The dark color of the chickpeas is achieved by boiling it with tea bags.

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Easy Naan Pizza

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Store bought Naan topped with pesto, tomato, and mozzarella for a quick and easy individual size pizza. Great for the lunchbox as well!

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Ragi Sevai

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Ragi Sevai takes a bit of planning to dish out as a breakfast menu item on a weekday morning but it is very filling and wards off pangs of hunger before lunch. I prepare the dough and press it through a tenkuzhal press into idli moulds the previous day and keep it in the refrigerator. The next morning, I steam it and sauté the vegetables and finish the dish.

Preparation: To 2 cups boiling water add salt to taste and 2 tsp oil. Lower the heat to simmer, and add 1.5 cups of Ragi flour. Stir it into a dough and switch off the heat. When cool enough to handle, press it through tenkuzhal press into idi moulds. All this can be done the day before. Refrigerate if preparing for the next day. Steam the Sevai for 10-15 minutes. In a pan, heat about 2 tbsp of sesame oil. Add 1 tsp of mustard seeds, a tsp of urad and chana dal and a pinch of asafetida. After the mustard sputters and the dals get golden brown, add curry leaves, finely chopped ginger, green chillies, cashews, chopped vegetables (carrots, bell peppers, peas ) and sauté. Add salt to taste. Add the steamed Ragi Sevai and mix well. Add grated coconut and chopped coriander and serve hot.

Ragi or Finger millet is a good source of fiber and calcium.

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Cauliflower Paratha ( Indian Flatbread)

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Grated cauliflower, potato, onion, green chili, and coriander cooked with coriander, chili and turmeric was the stuffing for the Parathas. So yum with plain yogurt.

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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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