Tag Archive | vegetarian

Lazy sundays – Fennel pesto pasta

Sunday – it is weird that I woke up early. This is prep work for my month long 5.00 am wake up challenge. And I am strongly determined to follow through my challenge for really really strong reasons that I will reveal, provided, if I succeed at it. I have 10 different things running in my mind to blog about, but I am trying to hold onto it as I have a month long commitment. Besides, I document things for my own benefit for future me to look back as I progress.

Today’s lunch – Fennel pesto pasta. I had fennel leaves from CSA farm share, not knowing what to do,  looked around the web for salad recipes and I could not find any. All of them were using Fennel bulb to make a salad and use tiny bit of fennel leaves to garnish or to add a bit of flavor. I decided to make a pesto by adding few garlic pods, walnuts and olive oil. It turned out to be pretty good.

Pesto Sauce – Ingredients

2 bunches of Fennel leaves including stalks and excluding bulb.

Walnuts – handful

Garlic pods- 4

Other main ingredients

Penne pasta

Jalapeno – 1 whole or more,  sliced into tiny pieces –

garlic pods – 4-5

Salt – per your taste buds

olive oil – 1-2 tbsp depending on your requirement.

Parsley – to garnish


1. Put all the ingredients under Pasta sauce in a mixer and grind them to have slight texture

2. In a wok, put some olive oil – add jalapeno and garlic, slightly stir them for about a 1/2 a minute.

3. Add any other veggies like broccoli (if you prefer), tomatoes etc (I did not add any) – slightly roast them, then add pasta,  then add pesto sauce, add salt and let it cook on a high flame for about a minute.

You can add more oil or water depending on the consistency you prefer. I chose it to be bit dry.  Garnish it with parsley- and sprinkle some pepper or Parmesan cheese if you prefer and it’s ready to eat.

Here is the outcome of mine.

Pesto Pasta

Fennel pesto pasta

If you do plan to try this out – let me know how it turned out. As I mentioned earlier, it is pretty good for my taste buds. You may not like the taste of fennel..so, it entirely depends. I had it with cucumber and tomato as a side. It was delicious for me.

Tips: You can technically make pesto with any veggie you prefer as long as you like the taste, it could be with almonds and cilantro, mint-cilantro-walnut, broccoli-walnut, most common is basil pesto. It could be anything. go ahead and experiment, and let me know if you have tried anything other than traditional and turned out great? I would love to try it out.

Bean and Carrots – Kerala Style (Quick Recipe)

One of my colleague at work hails from Kerela, southern part of India.  One of my dream destination as well. I am looking forward to spend at least a week just roaming in the nature of Kerala.

I have been trying her food lately during my lunch sessions and fell in love with them. When I googled to make bean-carrot kerala style, I came across Vazhayila, her simple recipe that was so quick and easy to make made me do it. My measurements are not as accurate as she specified but here is the link of her recipe. I loved her food photography but I am writing this down for my future self..


Beans – 1 pound – thinly chopped

Carrots – 3 medium – chopped in small size 1/4 inch cubes

Mustard seeds- 1 tbsp

Grounded cumin powder – 1/2 tbsp

Curry leaves – few

Onion – 1 medium – chopped thinly

Grated fresh coconut (I used frozen coconut) – 1/2 cup

Green chillies – 5 (or more depending on your taste buds) – chopped into thin pieces

Salt to taste

Turmeric – pinch of it.

Oil – 2tbsp or less depending on how you prefer using it.

Ginger – minced – tiny bit


1. Heat oil in a pan, add mustard seeds, once they sputter, add Curry leaves.

2. Add all the mix at once – ( beans, carrots, chopped onion, turmeric powder, green chillies, minced ginger, salt , little bit of water) – cover and  let it cook for about 6-8 minutes or until cooked or the raw smell disappears.

3.  Now add cumin powder and grated coconut and let it cook for about 3-4 minutes uncovered and let it become dry.

4. Turn off the stove.. voila..it’s ready! . Goes well with chapathi.


Bean Carrot Thoran

Bean Carrot Thoran

I loved it, Hope you like it too..

Exploring beetroot world part-2 (Beets fried rice)

In my earlier post, I have prepared beet paranthas which turned out to be colorful and delicious. Now, with the extra beets what one could possible do? So, I went ahead and experimented with the idea of beet root fried rice. I liked it very much that I ate thrice the amount than I can handle it.  My stomach hurt bad and I request you not to over eat even if you love something you make 😉

If, you do not know what you want to do with left over cooked rice, here is what you can do.


2 Medium beets  (grated)

3-4 Garlic Cloves minced

1 onion – diced small

1/2 tbsp of ground cumin

1/2 tbsp of ground coriander

1 cup of cilantro/coriander leaves

1/2 tbsp of cumin seeds

Oil – 2 tbsps

1 tbsp of urad dal (for crunchy effect)

3-4 green chillies depending on your spice level

Salt to taste


1. On a stove, put the frying pan, pour in oil, put urad dal, after few seconds add cumin seeds, then add green chillies and diced onions.  Wait until onion  becomes translucent and add all the powders, pinch of turmeric(add  bit of water if necessary).

2. Add grated beets and salt, cook for about 10 -12 minutes or until cooked.  Add cilantro leaves and mix it.

3. Now add the cooked rice into the beets and mix them well together on a high flame. Do it for about 5 minutes and turn off.


Beetroot fried rice

Beetroot fried rice

4. Eat with curd/yogurt on side, but I had it directly.

I loved it so much that I ate it all evening until late night.  Hope you will like it, it was quick and easy dish for left over rice. You can make alterations according to your taste buds , may be add in peas, carrots as well .. Healthy and delicious 🙂

If you have other versions of making beet varieties.. I would love to hear from you.

Otherwise, let me know what you think?


Crunchy Quinoa Salad – My Favorite

This Quinoa salad which I got from here when I first tried for pot-luck for a gathering. Ever since that period, it has become one of my favorite and an easy recipe which I make it at home pretty regularly. And yes, everyone loved it.

Crunchy Quinoa Salad

I have made alterations to what has been posted there, here is my way


2.5 cups of white Quinoa (cooking quinoa – equal amounts of water  may be tiny bit more, I added 3 cups of water for 2.5 cups)


Cucumber – 1 Large or 2 medium – cut into 1/2 inch cubes

Grape tomatoes – one medium sized box full – cut into two halves vertically

Scallions – 1 bunch (6-7 stems).- cut into thin slices

Cilantro – one cup – finely chopped

Salad Dressing:

3 garlic cloves – minced

Jalapeno Peppers – 1 or 2 depending on your taste buds

Salt – to taste

2 limes – juice extracted

1/2 tbsp of grounded cumin powder

Olive oil – 3 tsps


Wash quinoa 3-5 times and drain the water.

Put the skillet or a frying pan, pour 2 tbsps of olive oil, toast quinoa in it for about 10 minutes on medium high. keep stirring until it turns golden brown color. Pour 3 cups of water and let it cook (yeah the ratio is one is to one). Turn off stove and Let it cool.

Mean while, you can prepare salad dressing – mix all the ingredients listed under “Salad Dressing”

Cut all the vegetables as mentioned above, throw them into cooled Quinoa and toss them all together, and add the salad dressing and mix them well together by tossing it or mixing it with spatula. Whoa it’s ready. It’s cruncy and tastes delicious

It tastes better when it’s refrigerated for an hour… and it makes up for an awesome summer salad.

You can add meat pieces or avocado pieces if you would like.

Go ahead and try it out and let me know what you think?

Mushroom Salad

Ok.. again, not my own recipe but this is from our regional TV channel and you probably will not understand even if I post the youtube link here or perhaps you might have already have this kind in your list… and Yet, I’ll give it out anyway for you to try this version out.

Cooking time is literally less than 5 minutes. Cutting vegetables is what consumes more time specially if you need to make enough salad for 2 or side for 4.


a) 7-8 white mushrooms  – cut into thin slices and kept in warm water for just 2 minutes.

b) 2 Green peppers, 2 Yellow peppers, 1 Red pepper – cut into thin slices diagonally (You can do it with one alone, or have another RED color added as well.. I added varied colored pepper for a colorful Salad)

c) Grounded black pepper powder – 1/4 tbsp

d) Salt – for taste

e) Green beans – 2 handfuls – cut into 1 inch slices and boil them

f) 2 medium sized Carrots – boiled – cut into 1 inch thin slices and boil them 

g) Olive oil – 1 tbsp

h) Garlic Cloves – 5-6 – minced


Heat the pan, pour olive oil, when it gets heated 

add minced garlic cloves, then add bell pepper mixture (green, red and yellow), sautee for about a minute or two, then add sliced mushrooms and mix it thoroughly, then add boiled green beans, carrots, black pepper powder, salt and mix it thoroughly and turn off the stove. Voila..  it’s ready to serve.. and guess what it tasted delicious. Mushrooms retained their crunchiness and I topped it with walnuts. 

Here is the result… yummmmm


Mushroom Salad – Vegetarian

 A healthy and delicious meal is ready to eat.. and couldn’t be more happier for such a simple and easy recipe. 

Let me know what you think?



From the past 3 days, I’ve been diligently looking up for recipes to prepare salads for a healthy body. So far, they all turned out to be delicious and filling. Eating Salad for dinner makes me feel lighter and I seemed to sleep quite well.  It is all too early to come to conclusions, yet I am very happy about the outcome.

Here is a Salad made out of Brussels Sprouts with Indian touch of spices. It turned out to be an delicious one. I could not resist having it.

Salad - Brussels Sprouts

Salad – Brussels Sprouts

You could top it with walnuts, raisins, chicken pieces or any of your choice, I topped it with cranberries and few pomegranate seeds. You should try of what I did.. Although I found this recipe online but changed it according to my taste.

In any case if you need recipe – here it is, I have taken all in approximation and no measurements

Brussels Sprouts – cut in half at stem and then make into thin slices horizontally , after you slice them up, add about 2 spoons of lime juice to it and salt for taste.

5-10 Garlic cloves depending upon your taste – peel the skin and mash them up

Black pepper little bit – may be 1/4th of a spoon

Green chillies – 2 in very thin slices

Mustard & cumin seeds – each of one tea spoon full.

Red onion – small – minced

Cilantro or Basil leaves – handful

Olive oil – depending on your requirement – I used around 1 -2 tbs

cumin powder – 1tbs

turmeric – pinch

Preparation: Heat the pan, add olive oil 

Add mustard, cumin to the oil and sautee them, as soon as they start spluttering, add green chillies, garlic cloves and onion all at once.  After it becomes slightly transparent, add cumin powder, turmeric and salt to the mixture in the Pan. Mix them and then add the sliced Brussels sprouts to it.. fry it on high flame for few minutes .. and viola it is ready. Please remember it should not be over cooked nor under cooked.. keep stirring gently until it is done. Add Cilantro leaves at the end for the herbal taste (or you could add basil leaves)

I guess, I am not very expert in writing recipes or explaining it so well as other’s do. But, this is my first attempt and the salad turned out to be extremely delicious and I could not stop myself from sharing this with you all food lovers or people who love cooking.

Let me know what you think about it? or if you tried this – let me know how it tasted.

Sam’s Falafel – Food Cart

That’s a food cart in NYC. Yes.. 100% vegetarian and #1 cart food in Manhattan Downtown.  Surprisingly, it costs only $4.00 (four dollars and Only Cash is accepted).

Of course, there are quite a few food carts around, and you get to eat variety of the food. The variety is usually available in the afternoon. If you are a vegetarian and would like eat for cheap .. this is the place.


Few more shots, It is pretty famous and usually there is a huge line during lunch time.

You have to wait for your turn.

Here is the Menu for you to choose, the platter is just too much food for any one to finish unless you are really hungry.


..Where to find?

Broadway and Cedar St, Manhattan Downtown. (Close to WTC)

If you ever happen to visit NYC, try this food out.

Closest subway stop: 4, 5 (stop: Wall st) & R (stop: Cortland st) trains.