Tag Archives: vegetarian

Nimmakaya Pulihora (Lemon Rice)

So flavorful and light, I was tempted to sit and eat the entire container! – Jonathan

4 cups cooked rice (cooled)
2 to 3 tablespoons lemon juice
1 tablespoon mustard seeds
1 tablespoon urad dal (spilt and skinned black gram)
1 tablespoon chana dal (split and skinned yellow lentils)
4 dry red chilies, cut into pieces.
15 to 20 curry leaves, cut into pieces
1 teaspoon turmeric powder
1/2 cup peanuts
3 tablespoons sesame oil

In a wok, heat 2 tablespoons sesame oil. Fry the peanuts until crunchy and then set them aside.
Add 1 tablespoon sesame oil in the same pan. Keep the flame to a low.
Add the mustard seeds and let them crackle. Once the mustard seeds begin to crackle, add the urad dal and chana dal.
Fry until the dal turns golden (keeping heat on low, so that the lentils do not burn).
Then add the red chili pieces ,and curry leaf slivers. Sauté for a few seconds until the red chilies change color.
Switch off the heat and add the turmeric powder. Mix very well. Add the peanuts back to the wok.
Add the cooled rice to the wok and, with the heat still turned off, use spatulas to combine all the ingredients. Once thoroughly combined, add the lemon juice. Mix well again.
Immediately pour this tempering mixture on cooked and cooled rice.
Cover the wok and allow the flavors to blend for 4 to 5 minutes.

Serve and enjoy!


Cranberry Sage Stuffing

Cranberry Sage Stuffing

3 tbsp butter
3 tbsp extra virgin olive oil
1 large onion, minced
5 large celery stalks, chopped (if you have the leaves, chop them too)
2 cups dried cranberries
4 cups white bread, toasted and cut into cubes (or, if dry enough, just crunched up)
1/2 teaspoon dried sage
2 eggs, lightly beaten
1/4 tsp pepper
2 cups low-sodium vegetable stock, separated

In a large skillet melt the butter with the olive oil, and then sauté the onion and celery together for 3-4 minutes, until tender. Add dried cranberries, and 1 cup of vegetable stock. bring to a simmer for 2 minutes to help replump up dired cranberries.

Transfer everything to a large mixing bowl, and then add toasted bread, sage, eggs, and pepper. Toss together and use just enough of the remaining stock to hold everything together so that it is moist, but not dripping.

Spray an 8×8 baking dish with non-stick spray, and turn out the stuffing, patting down to make sure all the stuffing is level.

Bake at 350F for 30 minutes until heated through and brown on top.


Gorgonzola Asparagus Bake

Gorgonzola Asparagus Bake

2 pounds young asparagus (the more narrow, the more tender)
3 tbsp chopped chives
2 cloves garlic, minced
4 ounces Gorgonzola cheese, crumbled
1 cup all purpose flour
1 1/2 tsp baking powder
1/2 teaspoon salt
2 ounces unsalted butter, melted
5 eggs (or 10 ounces egg substitute)
1 cup milk
1 tsp cracked black pepper
1 pinch Kosher salt

Preheat oven to 350 F. Trim asparagus of any tough, woody ends to their stems, and then steam just until tender. Sift flour, baking soda and 1/2 teaspoon salt together, then add chives, minced garlic, Gorgonzola, butter, eggs, milk, Kosher salt and pepper in a bowl and mix to combine.

Place asparagus in a greased 9 x 9 inch cake pan. Pour egg mixture over and bake for 30 to 40 minutes or until golden brown. May be served warm, room temperature or cold.

Serves: 4-6.


Fruit Salsa & Cinnamon Crispas

Fruit Salsa
4 Granny Smith apples – washed, peeled, cored and diced
2 pounds strawberries, sliced
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons blackberry preserves

In a large bowl, combine apples, strawberries, sugars, and blackberry preserves. Cover and refrigerate for at least 30 minutes.

Cinnamon Crispas
10 (10 inch) flour tortillas
non-stick butter flavored cooking spray
1 cup granulated sugar
1 tbsp ground cinnamon

Preheat oven to 350 degrees F.
Spray one side of each flour tortilla with cooking spray. Cut into eight (or more) wedges and place in a single layer on a large baking sheet. Sprinkle with cinnamon sugar to coat.
Bake for 10 to 12 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes before serving. Crispas will continue to get crunchier as they cool. Serve with fruit salsa.