I love Mexican food and vegetable quesadillas is one of my favorites. But since the traditional quesadillas has cheese as the major component, I had been missing out on this food for the last few months. But as they say- necessity is the mother of invention and I kept wondering what could be a good substitute for the cheese. Then one day as I picked up almond butter from Whole Foods the idea dawned on me. I couldn’t wait to try it. !
I tried it and it came out absolutely delicious.! I make this regularly now for lunch for myself along with a green smoothie. Yum.
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2.Vegetable Patties with beets
Now about these patties what can I say? Adding beets made them even more delicious – that tinge of sweetness combined with the heat from the spices makes it just perfectly tasting! These patties really have a perfect texture too – crispy on the outside with the breadcrumb coating and then soft on the inside with the potato and vegetable mixture. Hmm Hmm Good. Who needs ketchup?. Best part was that the kids gobbled them up so fast and did not even notice there were ‘yucky’ vegetables in them! 🙂
This recipe makes about 12-14 patties(cutlets) Preparation time: 30 minutes ; Cooking time : 20 minutes Ingredients: 1/2 of a medium size carrot, chopped 1/2 of a medium size beetroot,peeled and chopped 1 cup peas 2 potatoes 2 tsp light olive oil 1/2 of a medium size onion 1 tsp fennel seeds 1/2 tsp ginger,finely chopped 1/2 tsp garlic, finely chopped 1/2 tsp salt or per taste 1/4 tsp red chilli (cayenne pepper) pinch of turmeric 1/4 tsp garam masala 1/4 cup all purpose flour 1/2 cup water Bread crumbs about 1 cup 1/2 cup oil for shallow frying the patties
Method: Click here for all
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3.Roasted Red Pepper Guacomole (Red Pepper Avocado dip)
Want a quick and easy dip that is sure to please everyone at your party? You cannot go wrong with this one! This is easy and yet ‘dynamite’! Hot halopeno balanced with the sweetness of the roasted red peppers and mixed with creamy smooth avocado! It tastes best as a chunky dip – so even better right? No need to blend! LOL! 15 minutes is what it takes to make this one and it has become a mandatory dip at all my parties due to popular demand! I always make it at the fag end of all my cooking (for the party) as it hardly takes time plus that way it will stay fresh as the crowd starts pouring in!
Only one word of caution – Make a really big batch as everyone will be on this one and before you know it you will have an empty bowl! 🙂
Roasted Red Pepper Guacomole (Red Pepper Avocado dip)
- 1 medium Red Pepper
- 1 Ripe avocado, cut into small pieces
- 1 small halopeno pepper, chopped fine (remove seeds if you cannot handle the heat)
- 1/2 of a medium red onion, finely chopped
- 1/2 of a medium tomato(vine red preferred), chopped fine
- 2 tbsp tomato salsa ( any store bought good brand )
- 1 tbsp extra virgin olive oil
- 1 tsp red vine vinegar
- 1 tbsp freshly squeezed lime juice
- 1 tsp chipotle chilli seasoning (optional)
- 1 tsp medium hot taco sauce (optional)
- handful of fresh cilantro leaves, finely chopped
- salt to taste
Method: Click here
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4.Quinoa South Indian style (Quinoa Upma)
Quinoa, pronounced as ‘kin wah’ is not a true grain but is high in protein and is also gluten-free. Hence it has become sort of the new rage because it provides a great option for folks who are on gluten free diets. It is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is also a source of calcium, and thus is useful for vegans and those who are lactose intolerant. For more info, check this link: http://en.wikipedia.org/wiki/Quinoa
This recipe will make 1 serving
Ingredients: 3/4 cup quinoa 1 and 1/2 cups water 1 tsp coconut oil (melted) 1/2 tsp mustard seeds 1 tbsp chopped sun-dried tomatoes 1 pinch of red chilli powder (cayenne pepper) 2-3 fresh curry leaves 1 tbsp thinly sliced coconut pieces or unsweetened coconut flakes 1 tbsp roasted peanuts 1/4 tsp or pinch of salt For the grilled veggies: 1 tsp melted coconut oil 1 cup chopped veggies- broccoli, spinach or any other vegetable 1/4 tsp garlic sea salt
Method >Quinoa Upma (Quinoa South Indian style)
5.A Japanese meal on a weeknight!: Miso soup, salad with Miso Ginger dressing and Vegetable California rolls
Miso ginger dressing
- 1/4 cup rice vinegar
- ¼ cup olive oil
- 1 tsp sesame oil
- 1 tbsp honey
- 1 tbsp miso paste
- 1 tbsp soy sauce
- 1 tbsp sesame seeds
- 1″ by 2” piece fresh ginger, peeled
- 2 small carrots, chopped
Take all the ingredients in a food processor and blend until you get a smooth creamy mixture.food processor and blend until you get a smooth creamy mixture.
5 cups of water
about 1/2 cup chopped scallions (spring onions)
1/2 cup tofu pieces (I used sesame garlic tofu)
4 tbsp miso paste
3-4 kombu pieces
Boil the water in a cooking pot. Add the scallions and tofu pieces. Cook them for about 2 minutes. Then add the miso paste and the kombu pieces. Turn heat off. Stir well to mix. Serve warm.
6. Vegetable California Rolls
Check my recipe that I posted for Spicy shrimp Sushi Rolls here for making sushi rolls.
Skip the shrimp and only add cucumber and avocado pieces for a vegan version.
Source > Indu’s International Kitchen
See what you can do with a Cuisinart Food Processor