Appetizers/Snacks, Cakes n bakes

Zucchini Parmesan Crisps

Zucchini crisps

Ingredients:

zucchini- 2, medium

olive oil- 1 Tbsp

1/4 cup- bread crumbs

1/4 cup- grated parmesan cheese

1/8 tsp- salt

pepper to taste

Method:

Preheat the oven to 450 degree F. Mix all the ingredients expect zucchini in a bowl.

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Slice the zucchini into 1/4-inch thick rounds.

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Then dip the zucchini rounds on both sides and layer them on the preheated baking sheet which has been greased with cooking spray.

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Bake them until they are brown and crispy for 28-30 minutes and serve immediately!

Zucchini crisps

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Main Course

Vegetarian Sushi

Vegetarian Sushi

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

Pasta Salad

Ingredients:

Rotini pasta or other short pasta- 8 oz

Olive oil, divided-3 tbsp

Red wine vinegar-2 tbsp

Garlic cloves minced-2 tsp

Cherry tomato-1 cup

Zucchini, cut length wise into quarters-2 medium size

Red bell pepper, quartered and seeded-1

Scallions, trimmed-1 bunch

Pitted Kalamata olives-½ cup

Chopped Fresh oregano-1 to 1½ tsp

Chopped fresh basil-1 to 1½ tsp

Salt – to taste

Preparation:

Bring a large pot of lightly salted water to boil. Add pasta and cook until al dente. Drain and rinse thoroughly to cool. Rinsing also helps to make the pasta not stick to each other.  Transfer to a large bowl and toss with 1 tbsp olive oil.

Heat the remaining 2 tbsp of olive oil in a pan and add garlic cloves, zucchini and stir fry for 3-4 minutes on high heat. Add bell pepper, tomato, scallions and salt. Cook until all vegetables are slightly crispy. Now add the pasta to the vegetables and toss well. Finally add red wine vinegar, oregano and basil mix well and serve.

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