Healthy Vegetarian Indian Salad Recipes

Cucumber Pachadi - a south Indian mushup !
4 Servings
Healthy Vegetarian Indian Salad Recipes
2  dry red chillies
1 tsp oil, we used coconut oil
1  few curry leaves
1 1/2 tsp mustard seed
1/2 cup coconut, grated
1/4 cup plain thick yogurt
1  salt to taste
1  big onion
1 large cucumber

Healthy Vegetarian Indian Salad Recipes

Indian Cucuber Salad
3 Servings
Healthy Vegetarian Indian Salad Recipes
1  cucumber
1 small tomato
1 tsp lime juice
1/4  jalapeno
1 tbsp chopped cilantro
dash salt

Chop onion, tomato & cucuber
Chop cilatro & jelapeno
mix all ingredients & serve

Easy Vegetarian Italian Recipes

Broccoli & Garlic Pasta Recipe
4 Servings
Easy Vegetarian Italian Recipes
1/2 bunch broccoli -- cut into florets
8 oz linguine pasta
1/2 clove garlic -- minced
2 tbsp grated parmesan cheese
1/4 tsp red pepper flakes
1/2 pints cherry tomatoes -- halved
1/2 can reduced-sodium chicken broth
1 tbsp olive oil

  • In skillet over medium heat, cook garlic & broccoli in hot oil for 2 mins.
  • Add broth & tomatoes, bring to a boil & cook for 6 mins or up to tender.
  • Drain pasta & place in serving bowl, top with broccoli mixture, red pepper flakes & cheese.
  • Stir well.
  • Serve with Spring salad and garlic bread.
Shrimp Scampi Recipe
4 Servings
Easy Vegetarian Italian Recipes
1/4 tsp crushed red pepper
2 tbsp lemon juice
1 lb shrimp -- peeled and deveined
1/4 cup chopped green onions
2 clove garlic -- pressed
1/4 cup low sodium chicken broth
12 oz angel hair pasta
2 tbsp chopped fresh cilantro -- or 2 tsp dried
2 tbsp chopped fresh basil -- or 2 tsp dried
2 tbsp chopped fresh parsley -- or 2 tsp dried

  • While pasta is cooking, in a skillet preheat broth over medium heat. Add green onions & garlic; cook stirring occasionally, 2 mins.
  • Toss in shrimp, basil, parsley, lemon juice, cilantro & red pepper flakes. Cook stirring frequently, up to shrimp are just opaque, about 5 mins
  • Drain pasta in colander. Arrange pasta on serving plates. Spoon shrimp mixture over pasta. Serve immediately.
 Bruschetta Recipe
 4 Servings
Easy Vegetarian Italian Recipes
3 tbsp olive oil
8 slice Italian bread, or bun
2 cup parmesan cheese
1 bunch basil
3  red tomatoes
1 clove garlic

  • Water bread with olive oil.
  • Peel rub & garlic it on bread.
  • Chop tomatoes & put on top of bread.
  • Coarseley grete parmesan cheese & put on top of bread.
  • water with more olive oil.
  • bake 10 mins, or up to bread is golden & cheese melted.
  • Only after removing from the oven, add basil. Don'forget!.

Easy Vegetarian Dinner Recipes for Two

Suffed Eggplant
2 Servings
Easy Vegetarian Dinner Recipes for Two
totaste pepper
totaste salt
1/2 tsp Oregano
1 large Eggplants
2 tbsp Olive oil
1/2 large Onion -- diced
1 each Garlic cloves -- chopped
1/2 cup Mushrooms -- sliced
1/2 cup Bulgur wheat
1/3 cup & 1 tbsp Vegetable stock

  • Cut eggplants in half and scoop out pulp. Leave 1/2 inches skin. 
  • Place shells in shallow baking dish. Dice pulp.
  • Saute onions in oil till tender, don't brown. 
  • Add cubed eggplant pulp and cook till tender. 
  • Add mushrooms, garlic and bulgur.
  • Cook for 3 mins, stirring often Add stock and rest or the ingredients. 
  • Bring to a boil, cover and simmer for 20 mins or untill moisture is absorbed.
  • Spoon into prepered shell. 
  • Drizzle a little more olive oil over the top if desired and pour 1/2 water into baking dish. 
  • Bake at 350 deg F for 40 mins.
Veggie Burgers
2 Servings
Easy Vegetarian Dinner Recipes for Two
2 2/3  whole-wheat buns
tablespoon & 1 tsp olive oil
tsp black pepper
1 cup cooked lentils
1/3 cup plain bread crumbs
1  egg whites
1/3 tsp salt
3 tbsp green onion -- chopped
1/3 cup fresh spinach, cooked -- finely chopped
3 tbsp carrots, cooked -- chopped

tablespoon & 2 tsp mustard
1/3 cup light mayonnaise
tablespoon & 2 tsp catsup

  • Combine bread crumb, lentil, egg whites, carrots, onion, spinach, cheddar, salt, cheese and pepper in a bowl.
  • Shape into 6 equal  patties. Place on baking sheet. 
  • Cover and refrigerate for 120 mins.
  • Preheat the boil in a large nonstick skillet. 
  • Add bueger; cook 6 mins, turning over once halway through cooking.
  • Meanwhile, if preparing the mayonnaise, mix together maayonnaise, mustard and catsup in a smal bowl.
  • Place burger in buns and serve whit mayonnaise if using.

Quinoa Pilaf Vegetarian and Healthy Recipe

Quinoa Pilaf Vegetarian and Healthy Recipe
8 Servings
1 medium onion
3 cloves Garlic
2 Tbsp. olive oil
1 cup carrots
1 medium red pepper
2 cups quinoa
4 cups Vegetable broth
1 cup frozen peas
  • Preheat olive oil in a large skillet over medium-high heat. 
  • Add onion and cook until soft, 3 mins. 
  • Add  carrots, garlic & red pepper, cooking until soft, about 5 mins. 
  • Add broth & quinoa. 
  • Bring to a boil over high heat, then reduce heat to medium-low. 
  • Simmer, covered, 20 mins or up to water is absorbed. Toss salt, frozen peas & pepper

Veggie: Butter-Roasted Carrots

Veggie:Butter-Roasted Carrots4 Serving
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
2 cups (2-inch) diagonally cut carrot
1 tablespoon butter melted

  • Heat oven up to 425 deg F.
  • Combine first 5 ingredients on a baking sheet coated with cooking spray. Bake at 425 deg F for 15 mins.

Simple Cucumber Salad Vinegar Recipe

Simple Cucumber Salad Vinegar Recipe
6 Servings
1/2 teaspoon Salt
1/3 cup white or red wine vinegar
1 teaspoon Granulated sugar
 2 cucumbers

  • Combine the  sugar, vinegar & salt in a  bowl and stir until salt & sugar are dissolved. 
  • Add the cucumbers & stir. 
  • Serve immediately or refrigerate until ready to serve.

Vegetarian Soup Recipe; Awesome Vegetarian Chili

Vegetarian Sopu Recipe; Awesome Vegetarian Chili
1 Servings
1/2 medium Onion
2 Bay Leaves
1 15-oz cans whole kernel corn
1 tbsp olive oil
1 tsp Ground cumin
2 tbsp Dried Oregano
1 tbsp Salt
2 stalks celery
2 green bell peppers
2 jalapeno peppers
3 cloves garlic
2 4-oz cans chopped green chile peppers
2 12-oz cans vegetarian burger crumbles
3 28-oz cans whole peeled tomatoes
1/4 c Chili powder
1 tbsp Black Pepper
1 15-oz can kidney beans
1 15-oz cans garbanzo beans
1 15-oz cans black beans

  • Preheat the olive oil in a large pot over medium heat. 
  • Toss the onion, & season with bay leaves, salt, cumin, & oregano. 
  • Cook & toss until onion is tender, then mix in the green bell peppers, garlic, jalapeno peppers, celery, & green chile peppers. 
  • When vegetables are heated through, mix in the vegetarian burger crumbles. 
  • Reduce heat to low, cover pot, and simmer 5 mins.

  • Mix the tomatoes into the pot. 
  • Season chili with chili powder & pepper. 
  • Toss in the kidney beans, black beans and garbanzo beans. 
  • Bring to a boil, reduce heat to low, and simmer 45 mins. 
  • Toss the corn, and continue cooking 5 mins before serving.

Recipe Cake Simple; Zucchini Cake Type of Appetizer

Recipe Cake Simple Zucchini Cake Type of Appetizer
4 Servings
1 c dry Italian bread crumbs
1 whole egg
1 tablespoon mayo
1/4 teaspoon Old Bay Seasoning
2 c zucchini
1 teaspoon dijon mustard

  • Heat oven up to 350 degrees F. 
  • Prepared baking sheet with parchment paper. 
  • Spray parchment paper with olive oil cooking spray or brush with olive oil.

  • In a big bowl combine , bread crumbs, grated zucchini, mayo, egg, Old Bay & mustard. 
  • Mix well.
  • Form mixture into 8 cakes about 1/2 inch thick. 
  • Bake cakes in oven for 40 mins flipping cakes after first 20 mins.
  •  Remove from oven, serve immediately

Easy Vegan Recipe Split Pea and Potato Soup

Easy Vegan Recipe Split Pea and Potato Soup
Servings: 4
(c= cup)
1. 3 stalks celery
2. 2 medium carrots
3. 3 cloves garlic
4. 1 medium onion
5. 1/2 teaspoon black pepper
6. 2-3 bay leaves
7. 2 c water
8. 2 teaspoon paprika
9. 2 c dry split peas
10. 2 medium potatoes
  • In a sauce pan, brown onions, 5 minutes. 
  • Add carrots, celery & garlic,&  continue to saute, 5 minutes. 
  • Add a touch of water as necessary.
  •  Then add spices, water, potatoes & split peas, stir and bring to boil, then reduce heat to simmer and cover 90 minutes.
  • Allow to partially cool, & with stick blender partially blend together, leaving potato chunks & a few  peas for texture. 
  • Salt to taste & garnish with fresh parsley.