A simple dish of roasted potatoes and portobello mushrooms. Potatoes when roasted in oven has a delicious burnt taste and married with pan roasted portobellos, you get a little taste of heaven! Using only 6 ingredients, this recipe could come in handy for your next weekday dinner.
Ingredients (Serves 2)
Thai cuisine, the exotic cuisine of South East Asis, is one of my favourite cuisines. Thai cooking places emphasis on lightly prepared dishes with a strong aromatic spicy edge. Four or five fundamental tastes are usually in complex interplay in every dish - sour, sweet, salty and spicy. Being born an Indian and having grown up mostly on South Indian food, I love Indian Food too but sometimes the spices and the curries gets a whole lot overwhelming. Occasionally, I just need a light meal with equally light seasonings. Being a vegetarian, I opt for simple vegetarian Thai dishes or Chinese Vegetarian ones.
The discovery of Lemongrass Thai Restaurants in the East side of Singapore during my late 20s was a godsend. I was swooning over their Tom Yum Soup, Olive Fried Rice, Green Mango Salad and Spicy Basil Tofu with Cashewnuts. Lemongrass was also my go to place during my first pregnancy when I had cravings for sour spicy food! On certain occasions, I'll be there just for their Tom Yum Soup ( I am literally salivating!).
Anywho, I decided to post about Thai Green Mango Salad as it is filled with a burst of tropical flavors. Spicy, sweet, sour and salty. This recipe showcases a fuss free no cook vegetarian version without the fish sauce and shrimps.
Ingredients (Serves 4)
2 Thai Green Mangoes, julienned
2-3 small red chillies or chilli padis, sliced (adjust according to your preference )
2 shallots, sliced thinly (optional)
1 tbsp. chopped fresh cilantro (optional)
3 tbsps. peanuts, crushed
4 lettuce leaves for serving
2 tsps light brown sugar/honey
1/2 cup green lime juice
2 tbsps. light soy sauce
Salt to taste if you need
Mix all the dressing ingredients and adjust according to your taste preference.
Toss the rest of the ingredients (excl crushed peanuts, cilantro and lettuce leaves) in a salad bowl. Serve green mango salad on the lettuce leaves and pour over the dressing just before serving. Garnish with crushed peanuts and cilantro/mint leaves.
Julienne the mangoes just before serving so as to ensure they are fresh and crunchy. Otherwise, soak the prepared mangoes in ice cold water and then drain and pat dry before adding in to the salad.
You can substitute green mango with green papaya to make Thai Green Papaya Salad.
Thai Green mango works best because other varieties tend to be tongue biting or sometimes not sour at all. In Singapore, you can get Thai Green mangoes at Sheng Shiong Supermarket.
What follows is a twist to my earlier recipe on 27th Jan 2015 Grilled Feta Cheese and Potato Cutlets ...I have simply added cauliflower florets instead of just having plain potato cutlets. The cauliflower blended well and we could hardly make out that it was hidden in the cutlets. Another great way to integrate vegetables in kid loving great snacks. These delicious cutlets always add a wonderful addition to our meals. You won't comprehend what I mean until you taste it for yourself :)
(Makes 18-20 cutlets)
2 medium potatoes
200 gm cauliflower
1/3 cup of chopped scallions
1 cup of feta cheese crumbles
2cups of bread crumbs - 1 for mixing with the cutlets and another cup for dredging
1 cup of skim milk
Oil for grilling
Steam the potatoes and the cauliflower seperately till soft and then mash well.
Mix the mashed potato and cauliflower with scallions, feta cheese, 1 cup of bread crumbs and salt. Watch out for the salt as Feta cheese comes with its own salt load.
Shape into 2 inch patties and then dredge in the skim milk and then breadcrumbs after.
Grill on a low pan with minimal oil on medium to high heat till golden brown on both sides. Again, because of its rather delicate nature, handle the flipping very carefully.
Enjoy with, well....with anything !!
A widely reported Harvard study has pointed out that a diet rich in red meat shortens lives. Should'nt we all gravitate towards wholesome clean plant based sources of protein - namely nuts, legumes, soy products?
We all know the benefits of taking soy products namely :
Reduces hot flushes
Reduces the risk of developing certain cancers
Reduces the risk of developing Cardiovascular Diseases
Prevents artheriosclerosis (fatty deposits in arteries)
Prevents premature ageing
Helps to decresae bone loss in perimenopausal and menopausal women
Tofu is a widely enjoyed food made from soybeans and it is a wonderful example of how a simple food like soybeans can be woven into a natural noursishing inexpensive substitute for meat. A great source of calcium and and Vit E , tofu is often called the 'poor man's protein'. But is tofu nutritious enough to replace meat or even eggs?
To make tofu as nutritious as meat, you have to ensure you eat more tofu to meet the recommended dietary protein levels. To get the same protein benefit of 150gm of lean meat, you should consume 290gm of tofu. Regularly eating that amount of tofu provides an equal amount of energy, protein, total fat, carbs and fibre. But the most benefits will be evident in lower total cholesterol, lower triglycerides, and low density lipo protein (bad cholesterol) if you eat tofu instead of meat.
Firm tofu is also a great subtitute for eggs. For 1 egg, just mash 1/4 cup firm tofu. Tofu doesn't fluff up like eggs but it does have a perfect texture for eggy dishes. I came up with this Easy Tofu Scramble as a substitute to Egg Scramble. It looked just like the real thing! If you are allergic to eggs, this would make a great breakfast option.
Ingredients (Serves 2)
1 tbsp canola oil
1 and 1/2 blocks of firm tofu, crumbled
1 medium onion, chopped finely,
2 garlic cloves, minced
1/2 Bird's eye chilli, sliced (optional)
1/3 red bell pepper, diced
1/3 yellow bell pepper, diced
1/3 medium zucchini, diced
2 tbsp light soy sauce
chopped scallions and extra bird's eye chillies, sliced for garnish
Baked almonds optional
Fry the onions in oil and then add the minced garlic and sliced bird's eye chilli.
After a few minutes, add all the vegetables and light soysauce and allow them to cook and absorb the soy sauce.
After the vegs are cooked around 3-5 mins, add in the tofu and baked almonds (if using)and give it another 3 mins of cooking.
Garnish with scallions and more sliced bird's eye chilli before serving.
I first found out about these special beans with 'wings' when my then stay at home helper Gloria bought it from the groceries and introduced it to me. I have never seen nor tasted thess beans. But I soon discovered that it tastes just like our regular French Beans and it can be cooked in whatever ways you cook your regular beans. It needs to be deveined (to remove the long fibrous green string) and sliced thinly. You'll see the wings then. I would rather call it Star Beans because it looks like a star when cut!
I have prepared the Winged Beans in a simple Indian way. Light in flavor, Sauteed Winged Beans is best served with a richer curry like Braised Vegetables in Yoghurt & Tomato Gravy (Vegetable Korma) and Pickle Onion Relish (a mix of your fav pickle with chopped onion).
Ingredients (Serves 4)
10 winged beans, deveined and sliced thin
1 tbsp canola oil
1/2 tsp mix of mustard seeds and urad dal
1 medium onion, chopped
1 stalk curry leaves, washed
1 tsp turmeric powder
1/2 tsp cumin powder
1/3 cup of water
1/3 cup Bengal gram dal or chana dal, boiled
Heat a pot and pour in the oil. When hot, add the mustard and urad dal seeds.
When the mustard seeds start to splutter, add in the onion and curry leaves.
Saute on high heat and then once slightly browned, add the spice powders and salt.
Stir, then add in the sliced winged bens.
Mix well, add 1/3 cup of water, cover and then let it cook. Because it is on high heat, watch the beans. You can reduce the heat to medium and give it a stir, now and then.
Once cooked (roughly 5-10 mins), add in the boiled Bengal gram dal.
Mix well and serve warm with your other dishes.
Using only 7 ingredients (including oil and salt), this dish is really quick and easy to whip up. The idea for this dish came on a regular weekday evening. Whenever I make pasta at home, I saute some vegetables to include in the pasta sauce before adding in the cooked pasta. Just to incorporate some nutrition into an otherwise plain carbohydrate loaded dish.
I happen to take a taste test on one of the days to check if the zucchini and mushroom slices were cooked and to see if the flavors were balanced. Then it hit me. I could just make a simple side dish just out of these ingredients. Using high heat, this dish can be ready in 10 mins!
An absolutely delicious, unique and aromatic dish. You are bound to have someone saying 'What is that wonderful aroma?" Try it out - you'll know what I mean.
Ingredients (Serves 2)
2 tbsp olive oil
5 cloves of garlic, minced fine
1 zucchini around 300gm, washed, cut half and sliced
12 button mushrooms, washed and sliced
1/3 cup roasted walnuts
Heat the olive oil in a saute pan and fry the minced garlic.
On high heat, arrange the mushroom in a single layer and let them caramalize. This would reduce the amount of water released. Too much water released by the mushrooms will result in a soggy dish! Do not stir while the mushrooms are cooking.
After around 3 mins, turn the mushroom slices around to the other side to caramalize both sides evenly. At this point, add in the zucchini slices.
Season with salt, chilli flakes and then toss in the roasted walnuts. Remember saute means to cook on high heat, so watch the vegetables like an eagle eyeing its prey!
Stir and cook till any minimal water evaporates and the vegetables have cooked and are a gorgeous golden brown color.
Serve piping hot.
A simple weekday delight. Sure to turn around a mushroom hater :)
String hoppers are a traditional Indian and Sri Lankan food consisting of rice flour paste pressed into a thin noodle form and then steamed. It can also made from Ragi four (finger millet flour). Ready made ones available in shops tend to be a lot bigger than home made ones. Because of its versatility, String hoppers (or Idiyappam or Putu Mayam) can be eaten with any curry resulting in a simple satisfying meal.
It is mostly served as a main course for breakfast or dinner together with a curry and coconut chutney. String hoppers can also be stir fried with egg to make it a one pot simple dish. This is a staple in my family and a hit with my girls too.
Ingredients (Serves 2)
2 tbsp canola oil
5 -6 pieces of String hoppers
1/3 cup skim milk
1 onion finely chopped
1 tsp ginger garlic paste
3/4 tsp turmeric powder
1/2 tsp cumin powder
1/2 tsp chilli powder
1 tomato chopped
2 eggs, beaten with a pinch of salt
A few sprigs of coriander leaves, chopped and extra for garnishing
Break the string hoppers into bite sized pieces and sprinkle a little skim milk over to soften them. This is not required if your string hoppers have just been steamed and are already quite soft. Set aside.
Heat the oil in a medium sized pot and fry the chopped onion.
After 2-3 mins on medium heat, add in the ginger garlic paste. Let it fry well.
Then add in all the spice powders and salt. The ready made string hoppers would have salt added so watch out for the salt.
Then add in the tomato and coriander leaves.
Push the mixture to a side of the pot and scramble the beaten eggs.
Then give everything a good stir and serve immediately, garnished with coriander leaves.
North South East West Vegetarian restaurant makes it so easy for anyone to become a vegetarian. It serves the yummiest of fusion vegetarian dishes varying from Hainanese Beef Noodles to Chicken Rice all made on the spot steaming hot!
Located along Tanjong Katong Road, it is accessible by public transport but it can be a pain to find a good parking spot nearby. It is by far one of the best Vegetarian Restaurants in Singapore as it serves both Western and Chinese cuisines. My family and I visit this restaurant at least once a week and we always order Satay Beehoon, Claypot Tofu and Stirfried Baby Kailan in Vegetarian Oyster Sauce which I have attempted to recapture in this recipe.
These vegetable and tofu skewers will brighten up any barbecue or parties. An easy marinade and an even easier way to get all the ingredients grilled, Who wants to bite into uncooked mushrooms or onion? Simple Fried Rice as a side dish helps to complete the meal. Vegan and Vegetarian. Gluten and Dairy Free.
These skewers can be prepared and cooked in 30 minutes (or an hour if you are marinating longer) and the simple fried rice prob another 30 mins? This whole meal can be prepared in an hour flat. In fact, I constantly challenge myself to cook a meal, be it lunch or dinner, in 1 hr. Do you think I succeed?
Ingredients for Vegetable and Tofu Skewers( 4 sticks)
1 small zucchini, sliced medium thick
8 white mushrooms, stems trimmed and washed
1/2 yellow onion, cut into big pieces
1/2 block of firm tofu, cubed medium
2 red baby bell peppers, sliced medium thick
Oil for grilling the tofu and Vegetables.
2 tbsp Balsamic Vinegar
3 tbsps EVOO
Freshly Ground Pepper
Method for Vegetable and Tofu Skewers
Whisk all the marinade ingredients together in a bowl.
Immerse all the vegetables and tofu in the marinade and keep aside for 30mins to an hour. The longer the better as the flavors would have then infused in the vegetables and tofu.
After an hour, take a grilling pan and heat 2 - 3 tbsp. canola oil. Grill the vegetables and tofu, turning over, until they are cooked and tofu is golden brown on all sides.
Pierce the vegetables and tofu with a skewer in an alternating fashion.
Serve warm with a Simple Fried Rice.
Ingredients for Simple Fried Rice (Serves 4)
1.5 cups of Jasmine Rice, cooked and cooled
2 tbsps. canola oil
1 medium yellow onion, chopped finely
3 Garlic cloves, pounded
1 cup of mixed vegetables (carrot, peas, beans and lima beans)
1 tbsp. sambal oelek or any other chilli paste.
1 tbsp. mushroom seasoning
Light Soy sauce per your preference.
Method for Simple Fried Rice
Heat a deep pot and fry the onion and then the garlic till light golden brown,
Add in all the seasonings and the mixed vegetables and cook for 5-10 mins.
Put the cooked rice in and combine well.
Serve warm with any vegetable and tofu dish.
What better way to incorporate our favorite Pasta Marinara with a warm soup? Make a delicious comforting Pasta Soup of course! I had just made fresh vegetable stock yesterday and decided that it would be ideal to cook this for dinner.
You can use any type of pasta but Angel Hair Pasta is thin enough to go well with his soup. And to give that protein power, I added a can of kidney beans. Cannellini Beans or Small Red Beans do work as well too.
Ingredients (for 2 as a main meal or for 4 as a side dish)
2 tbsp. EVOO
1 medium yellow onion, chopped
4 cloves of garlic, minced
1/2 green zucchini, cubed
1/4 red/yellow bell pepper, cubed
1 cup Marinara sauce (See Note)
1 tsp Italian seasoning
5 cups of Veg stock
200gm Angel Hair pasta, cooked according to instructions
1 can (15oz) Kidney Beans/Small Red Bans/Cannellini Beans, drained
Salt and Ground Pepper
Red chilli flakes/Parsley flakes
Cook the pasta, al dente, according to instructions and keep aside.
Take a medium sized pot and fry the onions in EVOO till translucent.
Fry the minced garlic next, again only till translucent and the garlic aroma fills the air.
Add in the zucchini and bell pepper cubes and cook till they are half done.
Add in the Italian, other seasonings and the marinara sauce and let it start bubbling for a few minutes. Do remember that marinara sauce comes with its own sodium hence watch out for the salt.
Pour in the veg stock and the kidney beans and boil for 2-3 minutes.
Lastly add in the cooked pasta and let the whole soup boil for 5 mins.
Serve warm immediately with any bread sides eg Garlic Bites, Bruschetta Bites, Avocado Bites, Gourmet Boscaiola Pizza. Keep red chilli flakes and parsley flakes on the side as accompaniments.
I like Rinaldi Traditional Marinara sauce as it is light and not loaded with seasonings.