Creamy Baked Cauliflower

Creamy Baked Cauliflower

Cauliflower is my all time favorite vegetable and I love to experiment with it in as many possible ways as I can. This mac and cheese style cauliflower recipe is what I came across in the winter issue of Vegetarian times. The recipe is simple and the prep time did not take me more than 15-18 minutes. The baking time is about half hour at 350 degree oven. I just followed the recipe and did not add or change any ingredients. The result was amazing , melt in your mouth creamy cauliflower. Being a cauliflower lover I loved the result and if you are one, you would too. Here is the recipe to Mac-and-cheese-style Cauliflower recipe from Vegetarian times.

Pillsbury Pizza With Vegetables

Quick Home baked pizza With Veggies On  The Side

                
  What do you cook on a lazy Sunday when you really don't want to order takeout or make an elaborate meal ? I always rely on semi home made recipes like vegetable Quesadilla or veggie pizza .This one time being short on the usual Pizza veggies I just went with Olives ,although we had pan roasted veggies on the side. It did not take more than 25 minutes to put everything together. For the quick Pizza, I used Pillsbury French Loaf dough.I cut the dough roll into four pieces and rolled out each piece as much as I can. Then I topped it with marinara sauce,Olives and cheese. Preheat the oven to 350 degree Fahrenheit and bake it for about 20 minutes or until the dough turns golden. Let it cool for about 10 minutes before you serve.
                 As much as I can, I try not to eat Pizza by itself. I always have some kind of sauteed vegetables or salad on the side. This helps me to control my pizza intake. I roasted some Broccoli florets and Sugar snap peas on high flame for about 15 minutes.For this, heat oil in a pan ,add minced garlic and vegetables and roast on high flame , add salt ,pepper and enjoy !

Napa Cabbage Salad

Napa Cabbage Salad With Peanut Butter Dressing

I can never get tired of eating salads. They are my favorite to go lunches. I make a huge batch of salad that lasts us about three days to take it for lunch to work.This is also my way of avoiding pondering each morning what goes in my lunch box . I might sometimes have to make extra dressing but then it is always easier than chopping the veggies :). I love vegetables and I am willing to try any new vegetable combination salad that I come across.This Napa cabbage salad one of those randomly put together salads  full of flavor and crunch.Napa cabbage is an Asian vegetable that  looks longer than a common cabbage and has more protein than the regular kind. Now here is a list of vegetables I used to make this salad.

Napa Cabbage Salad :

1 Head Napa cabbage finely chopped
2 red bell peppers finely chopped
1 English Cucumber diced
2 medium carrots finely chopped
Handful noodles (Optional)
1 package Tofu diced and sauteed
2 scallions finely chopped
3/4 cup shelled Edamame
3/4 cup cilantro chopped
1/4 cup peanuts crushed.

Method :

Saute tofu in a tablespoon of oil and leave the cubes on a paper towel.
Sprinkle salt on the diced cucumbers and leave them in a colander for about ten minutes to drain the excess water.
Now  mix all the vegetables, refrigerate and add dressing before serving and enjoy !

Delicious Napa Cabbage Salad

Peanut Butter Dressing :

2 tbsp peanut butter
2 tbsp rice vinegar
1 tbsp sriracha sauce
2 tbsp honey
1tbspn sesame oil
1 tspn grated ginger
1 tbsp soya sauce
2-4 tbsp warm water to thin.

Method :

Adding water slowly whisk all the ingredients together. You can increase the quantity of sriracha ,ginger to make the dressing extra spicy. I think it is a very flavorful dressing ,sweet,tangy and spicy all at the same time.This can be stored in the fridge for up to a week.

Puffed Quinoa

Puffed Quinoa

The magic seed Quinoa  needs no introduction. Quinoa is the seed of a green leafy plant but used as a grain when cooking.Quinoa has mild flavor and  can be used in cooking with different ingredients.It can be substituted for rice and I have seen recipes using Quinoa in myriad different ways.Even though quinoa salad is one of my most liked way to eat it ,this puffed Quinoa snack has become my new favorite.Making puffed quinoa wasn't as hard as I thought it would be.I just followed these simple steps.

Making Puffed Quinoa :

1. Heat  wide  pan on high until  really hot. Lightly oil the bottom of the pan.
2. Add about quarter cup of quinoa making sure it is in a single layer at the bottom of the pan.
3. When the kernels pop ,shake the pan a little to help all kernels spread evenly to pop.
4. Move the kernels to a bowl and repeat .

Remember ,visually regular and popped Quinoa look the same.Taste wise ,popped Quinoa is crunchier and more flavorful.

Plain Yogurt Topped With Quinoa Granola

Savory Quinoa Granola :

3/4 cup puffed Quinoa
1/4 cup toasted sunflower seeds
1/4 cup toasted pumpkin seeds
2 tbspn toasted peanuts, chopped
1 tbspn dry unsweetened  toasted coconut
1/2 tspn Mediterranean spice mix
Salt and pepper to taste 

Method :

Mix all the ingredients  together. Can be stored in a dry container and used for more than a week.

This is my to go snack now and the possibilities to use this are endless.My most favorite way is to toss it on plain yogurt for a filling snack. Enjoy !

Vegetable Bean Soup

Vegetable bean Soup

Steaming hot bowl of soup loaded with vegetable goodness... that is our dinner majority of days during winter. Winter is that time of  the year when I use my Slow cooker more often than the rest of the year.Using a slow cooker saves a lot of time and energy . I do not have to constantly check on food and no fear of overcooking or burning food. Even though I have tried different recipes in my slow cooker, my absolute favorite thus far has been" bean soup". I use any kinda beans on hand like chick peas,red ,black or even lentils to get the same great tasting healthy soup. The cooking time when the setting is on high takes about 4 hours but it is suggested to slow cook the vegetables for maximum nutritional value. I am always surprised how all the vegetables retain their shape and not get all mushy even after hours of cooking. Last night we had this delicious,hearty bean soup waiting for us when we came back home. Here is the recipe to great tasting bean soup.

Vegetable Bean Soup :

1 16 oz can garbanzo beans       
1 16 oz can black beans
1 28 oz can Crushed tomatoes
1 cup diced potato
1 cup diced carrots
1/2 cup chopped green beans
1 cup collard greens
1/4 cup frozen corn
3/4 cup cut okra
1/2 cup cilantro
1/4 - 1/2 cup wheat berries
1 tspn paprika
1 1/2 tspn cumin
1 tspn dried oregano
salt to taste

Method :

Drain the beans and rinse with water. Place and mix all the ingredients together in the slow cooker . Add 6 cups of water and cover. Adjust the setting  for 6-7 hours on low or up to 4 hours on high. Avoid removing the lid too often unless to stir the soup.Frequently removing the lid adds more time to cooking.

Enjoy the oil free,guilt free, hearty, healthy soup.

Vegetable Bean Soup With  Lite Sour Cream And Whole Grain Baguette