Vegetarian Recipes - Simple and Delicious

There are so many delicious and nutritious vegetarian recipes. Cutting meat out of your diet does not mean that you doomed to a life of boring salads and dry broccoli. Losing weight on a vegetarian diet is not only possible and easy, but it is delicious too! There are so many great meals that can be made without meat. If you are a new vegetarian looking for cooking ideas; or if you are a long time vegetarian wanting to try something new, here are some wonderful recipes to get you going and dropping those pounds.

Breakfast

Breakfast Burrito

1 large wheat tortilla

2 beaten eggs

1 chili - heat by your preference

2 green onions

? cup low fat jack cheese

Place the tortilla in an ungreased skillet on low heat. Warm it one both sides, be careful not too over cook. Season the eggs with salt and pepper. Scramble the eggs and cheese together in a small skillet over low heat. When the eggs are done stir in the chilies and green onions. Fill the warn tortilla with the egg mixture and fold into a burrito.

Buckwheat Pancakes

? cup buckwheat flour

? cup unbleached white flour

1 teaspoon baking soda

? teaspoon salt

2 eggs

3 tablespoons vegetable oil

2 cups buttermilk

Mix all the dry ingredients together in a large bowl. In a smaller bowl combine the wet ingredients. Pour the wet into the dry and stir together. Drop ? cup of the mixture onto a heated and oiled griddle. Once the pancake is covered in bubbles flip it over. Serve with fruit compote.

Lunch

Stir-Fried Sprouts

6 brussel sprouts trimmed and chopped

1 bunch of green onion chopped

1 small yellow onion chopped finely

6 oz sprouted lentils

1 tablespoon sesame oil

? cup cashews

2 cloves of garlic finely chopped

Steam the brussel sprouts until tender, rise and set aside. Separately steam the sprouts and set aside. Heat oil in a wok or large skillet. Add in the garlic and when it starts to brown add in all the onions. Stir-fry until the onion is clear in color. Lower the heat and mix in the brussel sprouts, sprouts, and cashews. Cook for about a minute to combine.

Carrot and Pepper Soup

2 tablespoons olive oil

1-2 red bell peppers chopped

2 cups diced yellow or white onion

1 pound carrots

6 cups water or vegetable stock

3 tablespoons chopped parsley

3 tablespoons rice

Heat the oil in a soup pot; add in the peppers, onion, carrots, rice, and salt to taste. Cook over medium heat with a cover for about 10 minutes. Add the parsley and water or stock and bring the mixture to a boil. Lower the heat and simmer until the rice is cooked completely. This will take about 25 minutes. Cool for short time and then puree all but two cups of the soup. Once pureed mix it back with the reserved two cups and serve with salt and pepper to taste.

Dinner

Saut?ed Asparagus

1 pound asparagus

1 clove of garlic minced

2 tablespoons olive oil

1 small bunch of green onion chopped

1 teaspoon lemon zest

1 tablespoon fresh chopped parsley

Slice the asparagus into pieces, leaving the tips about 3 inches long. Heat the oil in a large pan. Add in the asparagus with some salt to taste. Saut? until almost tender. All in the green onion, garlic, lemon, and parsley, cook for one minute more.

Baked Mustard Honey Tofu

1 pound firm tofu

4 tablespoons honey

1 tablespoon molasses

1 ? tablespoon peanut oil

2 teaspoons soy sauce

4 tablespoons mustard

2 ? teaspoons curry powder

Cut the tofu into cubes and set out on towel to drain. Mix the rest of the ingredients as a marinade. Whisk together all the ingredients until they are fully combined. Put the tofu into a small baking dish and pour the marinade over the top. Let it sit overnight. Bake in a preheated oven at 400 for about 20 minutes. Stir the mixture occasionally while baking.

Awesome Vegetarian Recipes Anytime

Get the most delicious vegetarian recipes with a complete vegetarian diet plan that will have you looking forward to every meal!

Vegetarian Recipes For Meat Eaters - 2 Simple Recipes For A Green Meal

For people who have been eating meat and have very recently switched over to being vegetarian would certainly find it difficult to getting used to eating only greens. For these meat eaters who have converted to vegetarianism, there are many vegetarian cooking recipes that will make them want to continue being a vegetarian. Here are a couple of vegetarian recipes that meat eaters would like to try out.

Meat eaters would certainly like to try out this tasty recipe called Vegetarian Chili. In this recipe there is no meat products used and that's why it is called vegetarian chili.

Vegetarian Chili

Heat 1 tablespoon of vegetable or olive oil preferably in a pan to which you can add 2 to 3 coarsely chopped medium onions and 2 teaspoons of garlic which has been finely chopped and stir fry well till they are cooked. Add 2 cups of frozen whole sweet corn and sauté well. Also add a bagful of a mixture of broccoli, carrots and cauliflower, a can of red kidney beans that have been washed and drained, a can of chick peas, and 2 whole cans of tomatoes which have been diced along with green chilies. To this add a can of tomato sauce and 2 teaspoons of chili powder,3 spoons cumin powder, salt to taste and also a dash of ground red pepper. Leave the mixture to boil for at least 20 minutes over medium flame making sure that you stir the ingredients once in a while. Cook till you find the vegetables to be crispy and yet tender and the chili hot.

Vegetable Lasagna

Vegetables Needed

Olive oil cooking spray

2 medium bell peppers, which have been cut into 1-inch pieces

1 medium onion, slit into 8 wedges, and separated into pieces

2 medium sliced zucchini,

1 package fresh whole mushrooms, which have been sliced

1/2 teaspoon salt to taste

1/4 teaspoon pepper

Tomato Sauce

1 large onion, finely chopped

2 tablespoons chopped garlic

1 can (28 oz) Progresso® tomato puree

3 tablespoons freshly chopped or 1 tablespoon dried basil leaves

3 tablespoons chopped fresh or 1 tablespoon dried oregano leaves

1 teaspoon sugar

1/2 teaspoon salt

1/2 teaspoon crushed red pepper flakes

Lasagna

12 uncooked lasagna noodles

4 cups shredded mozzarella cheese

1 cup shredded Parmesan cheese

Start by having your oven pre heated to 450 degrees F. Use the cooking spray to oil a 15x10x1 inch pan and inside the pan place the bell peppers, mushrooms, zucchini evenly in a single layer. Also spray on the lined vegetables and sprinkle using salt and pepper. Have this baked for 20-25 minutes making sure to have the vegetables turned at least once and cook till tender.

Take a 2 quart saucepan and have it sprayed with oil, add the onions and garlic and cook over medium flame for at least 2 minutes making sure to stir occasionally. Add in all the remaining ingredients for making sauce and leave to boil and then reduced the flame. Allow to simmer for at least 15 to 20 minutes till it thickens considerably.

Take the packet of noodles and have them cooked according to the instructions on it. Drain the excess water and keep aside. In a separate bowl mix the cheeses well and keep aside.

Reduce the temperature of the oven to 400 degrees F. In a glass baking dish spray some oil and a quarter of the sauce spread at the bottom. Over this spread the 3 different noodles. Again pour the remaining sauce and spread evenly till the noodles are fully covered. Over this ad the cooked vegetables and over this mixture spread the cheese mixture. Have this baked without any cover for at least 25 minutes or till done. Allow to cool before you serve.

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cookware sets, indian cookware, nonstick cookware, castiron cookware, anodised cookware

The large variety of cookware sets available today make your shopping easy whether you are starting to set up your own kitchen and are looking for kitchen cookware or are replacing your old pots and pans because you are bored with the ones in your kitchen.

There are so many choices available now in kitchen cookware. That of course adds to the problem of decision making. But I am sure you will enjoy that problem if you love looking at new cookware the way I do.

You have the following types of cookware sets to choose from.

stainless steel cookware nonstick cookware cast iron cookware copper cookwarecopper bottom cookware anodized cookware microwave cookware -available in glass as well as plastic. glass cookware oven cookware etc

Once you decide what kind/material of cookware you want to buy, Depending on your requirement, you have the choice of

sizes - from small to large, depending on your family size. with or without lids.used only on the stove top.used only in the oven.used on both the oven as well as the stovetop.Pressure cooker sets - available in a variety of capacity and made of various materials.Number of pieces in a set. You can have from 2 piece sets to 15 piece sets according to your need.

And then there are so many good quality brands to choose from.

Most cookware sets include a variety of cooking vessels such as frying pans, sauce pans, woks (karahiis), casserole pans, girdles, skillets, saut? pans, stockpots etc. You should buy according to the kind of cooking you do.

For Indian cookware, you have the

karahi(wok) - of different sizes for deep frying, making snacks, curries, tava(girdles) - for making dosa, chapatti, paratha etc, tadaka pan(small skillet) - for tempering, frying spices,deep pans/pots/pressure cookers - for cooking rice, curries, kheer etc.

Points to remember while buying cookware

While buying cookware sets, you need to keep in mind a few things. You may buy one set for everyday use and another for occasional use.

Think about what kind of maintenance it needs. Is it easy to clean? Is it convenient to store when not in use?Is it safe for cooking all kinds of food?Your budget for buying cookware

Hope you find this info useful. Enjoy shopping for cookware and cooking in it. When you enjoy cooking, you make great food.

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Dry Chutney Recipes

The dry chutney recipes are a big help as you can make them when you have got time and serve them anytime as and when a side dish is needed to make a meal interesting.

The kids love these dry chutneys too. So when the kids are not so keen on eating the vegetables with their rice or bread, these dry chutneys can be used to tempt them.

These dry chutneys not only add great color to the meal, they are tasty too. Some chutneys are served with particular dishes. For example, the roasted peanut chutney or the dry coconut chutney goes very well with bhakri(a jowar/sorghum bread).

These chutneys can be mixed with a little ghee or curd (plain yogurt) or a little oil as you like.

The chutney podi goes well with rice as well as chapatis. These dry chutneys are also good to spread on the toast or sandwiches.They are good to take as an accompaniment for any bread, roti, rice dish when you go traveling or for a picnic.

Dry coconut is refered to as khobre - kopra - copra so this dry coconut chutney is called khobryachi chutney(marathi), khobbari chutney(kannada). This goes very well with rotis such as bhakri, chapatti.

Ingredients to make 1 cup dry coconut chutney

Grated dry coconut or dessicated coconut- 1 cupsalt - ? tspRed chili powder - 1 tsp or to tasteAsafoetida - ? tspGarlic pods(optional) - 6-10Dry tamarind - a littleJaggery(optional) ? teaspoon

Method :

Lightly roast the grated coconut on low flame for a few minutes till it is light brown. Roasting enhances the taste and flavor and also preserves the chutney for a long time. if you sure to finish the chutney within 8-10 days you may omit roasting.Grind together the coconut and the other ingredients to a coarse powder. Store in an airtight container.

Puthane(marathi) or hurigadale(kannada) or bhuna Chana(hindi) or dalia (gujarati) are roasted gram or roasted chickpeas. The chickpeas are split and dry roasted. They are used in many snacks and you can also eat them as a snack by itself too.

Ingredients to make 1 cup 'puthane chutney

Grated dry coconut or dessicated coconut- 1/2 cupPuthane - dalia - 1 cupsalt - 1 tsp or to tasteRed chili powder - 1 tsp or to tasteAsafoetida - ? tsp Garlic pods(optional) - 6-10Dry tamarind - a littleJaggery(optional) ? teaspoon

Method :

Lightly roast the grated coconut on low flame for a few minutes till it is light brown. Roasting enhances the taste and flavor and also preserves the chutney for a long time. If you are sure to finish the chutney within 10 days you may omit roasting.Grind together the coconut and the other ingredients to a coarse powder. Store in an airtight container.

You can serve all these chutneys with plain rice, curd rice, chapati, dosa, idli, uttapam, poori, paratha etc.

I am sure you will find these dry chutney recipes useful. I always keep a few of them ready as my family likes them. You can also spread a dry chutney with a little ghee or butter and roll it to give to your child as a snack or in the lunch box.

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Easy Lentil Recipe - Mung Bean Curry

This lentil recipe is one among easy Indian cooking recipes. It is also one of the quick cooking recipes. It can be made using any kind of whole lentils or beans such as mung beans, red lentil (masoor), cow pea, chick peas etc. It is served with steamed Rice or roti.

If you wish, You can add any vegetables of your choice such as onions, potatoes, tomatoes, brinjals, beans, cabbage, knolkol, raddish etc. you can use any one or a mix of these vegetables.

You can make it as thick or thin as you wish, depending on if you want to serve it with rice or roti bread.

I am using mung beans, onions and tomatoes in the following recipe.

Ingredients to make 4-5 servings:

Mung Bean - 1 cupOnions - 2 medium sized or  1 cup choppedTomatoes - 2 medium sized or 1 cup choppedTamarind - a lime sized ballCoriander powder - 1 tea spoonCumin seed powder - 1 tea spoonGaram Masala powder - 1 tea spoonRed chilli powder - ? tea spoon or according to taste. Fresh Grated coconut - 2 tablespoonsCurry leaves - a sprig. Coriander leaves - 1 tbsp chopped. Salt - 1 tea spoon or to taste.sugar or jaggery - 1/2 teaspoonWater - 2-3 cups, depending on the consistancy you want.

Ingredients for seasoning:

Oil/ghee - 1 tspMustard seeds - 1 tspCumin seeds - 1 tspAsafoetida - 1 pinchTurmeric powder - ? teaspoon.

Preparation:

Wash and Soak mung beans in water for 30 minutes. This reduces cooking time if you are cooking directly. If you are using pressure cooker to cook, no need to soak. Soak tamarind in warm water for 15 minutes. Get pulp using 1 cup of water.

Cooking Method:

Cook Mung bean in 2 cups of water till it is soft. If using pressure cooker, it will take the same time as rice. Heat oil in a deep pan. Add mustard and cumin seeds. When they stop crackling, add asafetida and turmeric powder, curry leaves, chopped onions. Fry for 5 minutes. Add tomatoes. Cook for 5 minutes. Add 1 cup water. Add coriander, cumin powders. Add garam masala. Add cooked Mung bean to the mixture. Boil for 5 minutes. Add the tamarind pulp, salt. Stir. Add more water if needed. Boil for 5 minutes. Add chopped coriander leaves.

Mung bean Curry is ready. Serve hot with rice or roti, bread.

Tips: You may use 1tbsp lime juice instead of tamarind pulp. If using lime juice, add it to the curry after the curry is cooked and the stove is off.

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Healthy Snack Recipes - Vegetarian snacks recipes

These snack recipes are easy to make. Snacks are food items that we eat in between meals.

Everybody loves snacks. Not just children, grown ups too love snacks.

Children would rather have a snack than a regular meal. Snacks are generally more appealing than regular meals such as breakfast, lunch, dinner. Why?

Snacks are tastier.There is a big variety of snacks.Snacks are available - ready to eatAre generally quick to make.You do not need to sit down in one place to have a snack.You can have a snack while on the move.

But at the same time,

Ready snacks : May Contain preservatives which are not good for you.Artificial sweeteners are used.They are processed a lot, the natural nutrients are missing.May contain more fat and salt than is good for you.May be totally unhealthy for you.

So would it not make more sense to make your own snacks? They will be definitely more health giving than the store bought ones.

We consider that having three regular meals such as breakfast, lunch and dinner is better than having snacks.

But what if you can healthy snacks? Wouldn't that be more interesting and beneficial too?

It is sometimes difficult to make kids eat the regular rice and bread etc at dinner. Offer them healthy filling snacks which are made using rice or whole wheat flour and vegetables.

They will be happy to get what they like and you will feel happy when they eat what you prepared and appreciated.

Maddur Vada

Maddur Vada recipe. South Indian Snack.

Chinese noodles - Vegetarian

Easy, simple and quick chinese noodle recipe.

Potato Pancakes - Eggless

Easy, simple and quick potato pancake recipe.

Fried ChickPeas

Stir Fried Chickpeas called ghugari or sundal and yummy Deep Fried Chickpeas , better than potato chips.

Dahi Vada -Dahi Bhalle

Yogurt based cool snack for hot summers.

Aloo Bonda - Batata Vada - Yummy Snack.

Bread Upma - Make your bread more interesting.

Chivda - Aval / Poha/ Rice Flake snack

Fruit snacks - Make your fruits tastier with this.

Vegetable Samosa - A Yummy snack.

Rava Idli - Steamed Semolina cakes.

Dhokla - A chickpea flour steamed snack.

About Indian Chaat Recipes - Indian Street Food

Pani Puri - Yummy chaat item, with digestive herbs.

Dahi Puri - Cool curd (yogurt) based snack.

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Lentil recipes are important part of vegetarian diet. How to cook lentils

Lentil recipes are an important part of any vegetarian diet

Lentils are widely used in vegetarian cooking for their nutritional value. Lentils are one of the healthiest food ingredients.

Lentils include pulses, beans, dals, legumes. They contain high level of proteins, vitamin B1, dietary fiber, minerals, iron ect. They are rich in protein next to soya. Lentils are recommended for diabetics.

The types of lentils includes:

English Name - Indian Name

Red lentil - MasoorGreen lentil - Moong bean, or Mung bean or GreenGram Black lentil - Black Gram, Whole Urad BeanChickpea - Bengal Gram, ChanaPigeon pea, Yellow lentil - Toor, Toovar, AraharKidney bean - RajmaCow pea, black eyed pea - Lobia or chowli

Lentils are used whole or split. Whole lentils are more nutririous because of their husks. When the husk - skin is removed from the whole lentil and the lentil is split, the split lentil is refered to as dal or daal in Indian languages. The cooked lentil recipe, either made with whole or split lentil is also called as Dal.

So the Indian Dal which you get in restaurants is made with a variety of whole or split lentil. The dals are refered according to the variety of lentil that is split.

moong dal, mung dal, green gram dal toovar dal, toor dal, tur dal, arahar dal

The lentils are used to make a main dish such as Khichadi - a rice and lentil dish, to make a side dish such as mung bean curry or to make a snack as fried chickpeas.

The cooking time of lentils is short. The split lentil, that is, dal, cooks still faster. It is combined with rice as it has similar cooking time such as in Khichadi. Cooked lentils become thick so water is used to thin it.

Dal Fry - serve with rice and roti - bread.Spinach Dal - Palak Dal - Spinach and lentil curry, a yummy accompaniment for rice or bread.Sambar - Vegetable/Lentil dish-Serve with Idli, Plain Steamed Rice and DosaChickpea recipes- More about chickpeas. Rasam - serve as appetizer, soup, and also with Plain Steamed RiceMung Bean Curry- Lentil curry to serve with rice/roti/bread. Can use other beans/lentils too. Mung Beans and Rice Dish - Khichadi. - Quick One Dish Meal.How to cook chickpeas. - Easy and simple way to cook chickpeas.Fried Chickpeas - healthy snackDahi Vada - A cool snack with urad dal (white lentil) and yogurt.

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