All posts tagged: Vegetarian

Harvesting Happiness: Microgreens & Culinary Inspiration

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Microgreens are young, edible greens harvested at a seedling stage stage of growth, typically before the onset of the first true leaves. These tiny greens are packed with nutrients and flavor, making them a favorite addition to salads, sandwiches, and garnishes. I had been contemplating growing microgreens for awhile now, as they often come in handy for plating and garnishes. The best part of growing microgreens is that you may use some of your pantry staples such as mustard, fenugreek, coriander or sunflowers seeds. I like to grow them in some organic potting soil that I use growing my herbs. However you may try growing them hydroponically too. Here are some handy tips in growing Microgreens: Microgreens can be a wonderful and visually appealing garnish to may dishes, adding a burst of flavour and tons of nutrition too. These tiny shoots are a powerhouse of antioxidants, minerals and vitamins. Mustard microgreens at Day 4 of sowing the seeds. Mustard microgreens at day 11 Use Microgreens In: I have rounded up a series of some of …

Hello Summer

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Sometimes Simplicity Is The Ultimate Sophistication- Clare Boothe Luce Summer is the perfect time to pack in some fresh flavours and ingredients into your cooking. I love the flavours in these recipes as they are a great way to move over to lighter and brighter meals. It’s most certainly time for quick and easy cooking and these recipes here will get done in less than 30 minutes from start to table. Also a great way to use wonderful seasonal produce and locally grown vegetables and fruits. These recipes lend a sense of vibrancy to the palate and ignite one’s taste buds. From fresh Asparagus, Beets, Cilantro, Eggplants, Zucchini, Oyster Mushrooms and Watermelons, here are some of my absolute fav recipes that I often toss together. Now you could serve these up as sides or they work great as mains and appetizers too. Either way’s they make a meal complete. The roundup of recipes here celebrate summer and are primarily vegetarian , some vegan and mostly gluten free. They are easy to put together and accompany …

Quinoa Burgers

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Meatless Mondays just got even better with these ridiculously easy and delicious Quinoa Burgers. Yes I get it, I’m probably giving way too much importance to Quinoa of late. The fact is, I now substitute Quinoa for rice most often, and now hooked and a diehard Quinoa fan. As a result, I almost always have leftover Quinoa in the refrigerator and looking for creative ways of using it before it heads to the bin. Leftovers always make for interesting innovations in my kitchen and the Quinoa quite often gets turned into a spicy Curried Quinoa or Potato Quinoa Patties. The burgers worked out very flavourful and packed with clean  and wholesome ingredients. Last week I gave the Quinoa Burgers a try and they sure turned out great. Best part is they freeze well too for the weeks ahead when you need a vegetarian fix. Of late I seem to be going Vegan almost three to four times a week and quite enjoying it. Well, I do cook Meat and chicken for the family, however quite …

Moong Dal Chilla- (Savory Yellow Lentil Pancakes)

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Indian breakfast’s tend be an elaborate affair that include a staggering variety of preparations. Quite honestly there really isn’t one standard fare, given the fact that there are several regional fares with each contributing to an array of hearty and scrumptious breakfast ideas. Each of these portray an incredible cultural diversity seen via food habits followed by different regions. For instance Northern Indian breakfast would have a variety of Parathas,Aloo puri, Poha,Chole bhature,Paneer toast etc where as Dosa’s, Idli, Wadas and Upma’s form an integral part of mainstay breakfast options in the southern parts of India. Having lived a large part of my childhood in Mumbai and raised by parents of Hindu- Catholic decent, our food habits seem to have nuances that have a bit of both sides incorporated into our lifestyles. Having now lived away from India for over two and a half decades, my palette often craves for flavours that I grew up with and my Canadian kitchen here in Toronto recreates several recipes that are deeply rooted in our culture. So often …

Roasted Pumpkin & Feta Salad

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    Thankful & Grateful Today And Everyday! Happy Thanksgiving!   Fall is the perfect time to embrace versatile flavours of Pumpkins, and weather these are cooked, roasted or baked, they makeup for numerous experiments in our kitchens. With the temperatures now cooler, cozy and warm meals tend to be on top of our meal prep.Last week this wonderful Roasted Pumpkin salad was the highlight in my kitchen. Now wouldn’t you agree that roasting vegetables, elevates flavours to another level? It is one of my favorite ways of cooking vegetables.I love using flavoured oils like Avocado Oil, sesame oil and Olive oil ofcourse, to flavour the vegetables. As a matter of fact October saw a lot of roasted vegetables on our plates right from Asparagus,Cauliflowers,Sweet potatoes and Broccoli.I love the fact that one can lay out the vegetables on a tray with oil and seasoning and put them into an oven and land up with delicious flavors soon enough! Well that’s exactly how this warm salad turned out! The roasting enhanced the earthy and sweet …