Soup

Minestrone soup

Minestrone soup

This Italian meal is just not hearty and healthy but it’s really flexible too…There’s something incredibly satisfying about using up whole bunch of vegetables, beans and vegetable broth, this soup is a meal in itself .

Ingredients:

4 cups tightly packed spinach leaves

1/4 cup extra virgin olive oil

2 medium leeks, trimmed and sliced

2 medium carrots, peeled and chopped

1 medium white onion, chopped

1 celery rib chopped

7 cups vegetable broth

1 medium potato peeled and cut into cubes

1 medium zucchini trimmed and cut into cubes

1 28 ounce can chopped tomatoes

1 1/2 cup cannellini beans

Method:

Remove and discard the stems from the spinach. Wash, chop and keep them aside. Heat oil in a large stockpot. Add the leeks, carrots, onions and celery and sauté over medium heat until softened. Add the stock, potato, zucchini, spinach and tomatoes. Bring it to a boil, reduce the heat and simmer gently for 1 hour. stir the beans and salt to taste. Simmer just until the flavors have blended, about 10 minutes.

Ladle the soup into warm bowls and serve immediately with grated cheese!

Minestrone soup

 

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Main Course

Vegetarian Sushi

Vegetarian SushiBeing a vegetarian, I get to try very few types of vegetarian version of sushi’s at restaurants near my place and wanted to prepare one of them at home. Believe me, I have been trying to do this past one year. Last year I bought the sushi mat from amazon and kept it inside since I had not bought any other ingredients and forgot about it. Then I had my mom visiting us and I was very sure, she wouldn’t try it and I did not feel like making it. So I got some time to browse over few sushi recipes and bookmarked it. Very recently did I get a chance to buy the rest of the ingredients and prepared it. Never the less, I guess it was worth the wait and I was not disappointed with the outcome and enjoyed it thoroughly with my family!

Servings- 4 rolls

Ingredients:

Sushi rice– 2 cups

Sea weed sheets

Sushi rice vinegar 2 tbsp

Tofu- 1 pack

Carrot-1

Zucchini- 1

Red chilli powder– 3/4 tsp

Lemon- 1 tsp

Salt

Oil- for shallow fry

Soy sauce– for dipping

Materials required:

Sushi mat

wooden spatula

Preparation:

Shallow fry long strips of tofu in a tablespoon of oil until golden brown and crispy, keep aside. Cut carrots and zucchini into long thin strips, coat the vegetables and tofu with little lemon, salt and red chilli powder and set aside. (My version of spicy sushi) 🙂

vegetarian sushi

Cook rice according to the directions provided on the packet. The rice must be a bit mushy, once cooked mix it well with vinegar and keep aside.

Rice

On a flat surface, spread the sushi mat. Place the sea weed sheet on top (slightly toasted sheets gives a crispy texture) and add enough rice so that you cover 3/4th of the sheet. Spread the rice grains 1 inch thick and make sure it’s tightly packed.

vegetarian sushi

Place 3- 4 strips of carrots, zucchini, and tofu lengthwise on the rice on one edge.

vegetarian sushi

Place your fingers next to the vegetables and start rolling it tightly until you reach the end where there is no rice. Tap the edge with little water and roll the sushi completely. Tapping with water allows the edge to stick well.

vegetarian sushi

Now cut 1 inch of the edges on both side and keep aside, cut the rolls into bite size pieces. Dip the rolls in soy sauce and enjoy!

Vegetarian sushiVegetarian Sushi

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Salads

Vegetable salad

Salad

My paternal aunt who prefers to have raw vegetables and fruits more than anything for her supper time, had prepared this salad at home when we visited her last month. This salad is so refreshing and I love the way how she used so many vegetables into one salad. I was full after having this salad and felt wonderful. I usually make salads or soups everyday before having dinner, so this salad made a new entry into my list and I prepare this most often than any other salad!

Serving-6 people

Ingredients:

Baby carrots -5

Baby radish -4

Yellow, orange, red bell pepper– Quarter of each

Cherry tomatoes– 1/4 cup

Spinach- 1 cup packed

Lettuce- 1 cup packed

Sweet corn- 1/4 cup

Tofu– 1/4 cup chopped into cubes

Cranberries-1/4 cup

Honey roasted groundnuts -1/4 cup (optional)

Toasted walnuts – 1/4 cup chopped

Dressing:

Any italian dressing

or

Honey- 2 tbsp

Freshly squeezed orange juice – 3 tbsp

Olive oil– 1 tbsp

Balsamic vinaigrette– 1 tbsp

Salt and pepper

Preparation:

Chop all the vegetables into small cubes.

Salad

Finely chop the leafy vegetables. Mix everything in a bowl. Add chopped tofu, cranberries and mix well.

Mix the dressing in a small bowl. Sprinkle salt, pepper and dressing according to your taste. Finally add the toasted walnuts and honey roasted groundnuts on top and serve immediately.

Salad

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Soup

Spring vegetable soup with Tarragon

I found this recipe in Food and Wine magazine. I had never used tarragon and leek together before so I thought it would be interesting to make and it turned out to be delicious while being just perfect for summer. It is very simple to prepare. I made some changes to the recipe to make it easier to prepare.

Ingredients:

Small red potatoes- 10

Carrots- 2 medium sized

Celery ribs- 2

Onion- 1

Leek -1

Green beans- 2 handful

Tarragon- 1Tbsp chopped

Ground pepper and Kosher salt to taste

Preparation:

Cut all vegetables into medium sized pieces. In a large pot, combine water with potatoes, carrots, celery, onion and leek and bring to boil. Add salt and cook for about 30 minutes over low-medium heat. Add green beans and cook until tender. Stir in parsley and tarragon, puree the mixture in a blender and bring it to boil again for few minutes. Season with pepper and salt. Serve hot or warm.

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