vegetarian Archives - the Masala Girl

Recipes Vegan

New Year, New Me and Lentil & Jasmine Rice Soup recipe

Happy New Year folks! Anyone else start the New Year of with a bang? It’s been hugely exciting here…
Twins (4yrs) were sick with this horrible cold/flu and with my resistance being down from lack of sleep, sadly I got it too. Essential oils to the rescue! I used a ton of doTerra On Guard spray to try to keep the germs at bay (thankfully my hubby managed not to get it), and also the diffuser has been a lifesaver at night to help us sleep. My girl twin will only use hankies on her nose (my mom indulges her and has gotten her several). Below is a photo of the On Guard spray, with her sweet little hankie:

I’ve only just begun to scratch the surface of how essential oils can work their magic on various illnesses…so much to learn, which brings me to my vision board for 2018.

Before I got sick I created my vision board for 2018. Anyone else make one? I’m hoping it will help keep me focused and on track during the year – with my creative brain it’s super easy for me to go off the intended path. Making a vision board is really fun! For starters just grab a bunch of magazines and start tearing out things that speak to you. I like to do a combination of both photos & words. These visuals are representative of how I want to feel, as well as things I want (or want to achieve). I also leave some small places “open” for things I may want to add during the year. Life is ever-evolving after all. Check out mine below:

Now on to the soup. This recipe is my mother-in-law’s and one of our favorites! Hearty and satisfying, just throw together a salad and you have a healthy quick meal.

Lentil & Jasmine Rice Soup
Ingredients
2 Tbls grapeseed oil (or vegetable broth for no oil)
1 large onion, finely chopped
1 cup red split lentils
1/2 cup Jasmine rice (I found mine at Trader Joe’s)
3 32 oz. packages of vegetable broth
1 teaspoon turmeric
Salt and black pepper to taste
Method
Pour lentils and rice into a strainer and rinse under cold water until the water runs clear. Set aside.
In a large pot over low heat, add oil or a splash of vegetable broth.
Add onions and cook until they are soft and translucent.
Add the lentils and rice, and immediately add the vegetable broth. Stir, scraping the bottom of the pot with a wooden spoon to remove any lentils or rice that may have gotten stuck.
Add turmeric, salt, and black pepper. Stir.
Turn heat up to medium, until soup starts to bubble.
Stir, and reduce heat to low.
Cook over low heat, stirring occasionally for roughly 45 minutes to 1 hour until lentils are very soft and have lost their round shape. Serve and enjoy!

Have a fantastic week, and eat your greens!
Peas & Love,
Sadhna

Recipes Vegan Vegetarian

Middle Eastern Style Potato Salad, Vegan

I was totally inspired by Chef Michael Solomonov’s “Potatoes with Green Tahini Sauce” for this recipe. This is a great vegan potato salad that packs a flavorful punch! The sauce would also be fantastic as a salad dressing, or mixed in with roasted veggies, it is rich and creamy from the tahini and yet fresh and light from the herbs and lemon juice. Enjoy!

Ingredients

1lb 8oz (roughly 16) Dutch Yellow Baby Potatoes

Himalayan pink salt

1 cup fresh cilantro

1/4 cup fresh lemon juice

1/4 cup parsley

2 tablespoons tahini (sesame paste)

1 clove garlic

3 tablespoons extra virgin olive oil, plus extra for garnish.

2 tablespoons fresh parsley, finely chopped

1 tablespoon fresh mint, finely chopped

Himalayan pink salt to taste

Instructions

1. Rinse potatoes under cool water to remove any debris.

2. Place potatoes in a large pot and cover with cold water by roughly 2 inches.

Generously salt water.

3. Bring potatoes to a boil. Reduce heat and simmer until fork tender, about 15 minutes. Turn off the heat.

Let the potatoes cool in the water until they reach room temperature, about 2 hours.

4. Drain and cut potatoes into quarters, and place into a large bowl.

5. Place cilantro, lemon juice, 1/4 cup parsley, tahini, garlic, and olive oil in food processor.

Process until smooth, stirring and processing as necessary.

6. Pour sauce over potatoes, and toss to combine, salt to taste.

7. Add chopped parsley and mint, stir.

8. Drizzle with olive oil, serve immediately.

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Vegan Vegetarian

Meatless Monday – Avocado Pesto with Peas & Gemelli Pasta

Happy Meatless Monday! Today I was craving something rich & decadent, but I didn’t want something heavy that I had to feel guilty about later. This pasta hit the spot. The avocado with it’s creamy texture really tastes and feels like cream, and the lemon adds that tangy note which somehow makes you forget there is no cheese in here. Be sure to use fresh basil, lemon, and nice ripe avocado for this – and be generous when salting your pasta water. Comes together super quick & easy. Although this is best eaten immediately, I store leftovers in the fridge and eat it as a cold creamy pasta salad. Enjoy!

Ingredients

2 cups Gemelli pasta

1 cup fresh avocado

1 cup packed fresh basil leaves, rinsed and dried

2 tablespoons dry toasted pine nuts (I got mine at Trader Joes)

1 clove garlic

4 tablespoons fresh squeezed lemon juice

2 tablespoons extra virgin olive oil

3/4 cup frozen peas

Salt & black pepper to taste

Instructions

1. Cook pasta according to package directions in well salted water. Drain and set aside in a large bowl.

2. In a small saucepan cook peas according to package directions – do not overcook. (My peas were ready in 4 minutes-package said 8 minutes, so keep an eye on them.) You want them just tender, not mushy. Drain and rinse with cold water in a colander – set aside.

3. In the meantime place avocado, basil, pine nuts, garlic, lemon juice, and extra virgin olive oil in food processor. Process until smooth and creamy.

4. Place avocado pesto and peas in the large bowl with the pasta. Stir until combined.

5. Serve immediately.

6. Enjoy!

**Check out some of the items I used here by clicking on the Amazon link below. This link is an affiliate link, your purchase costs will be the same but The Masala Girl will automatically receive a small commission, thanks for your support.

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Indian Vegan Vegetarian

Meatless Monday – Cabbage with Black Cumin Seeds and Golden Raisins

This is one of those super quick and delicious ways to prepare cabbage.
Love this served over a bed of brown rice, or with lentils on the side. Spices are mild, just enough to give a boost of flavor. Enjoy!

Ingredients

1 tablespoon Ghee
1/4 teaspoon black cumin seeds
1/4 of a serrano chili pepper deseeded (optional)
1 10oz bag shredded cabbage (I got mine at Trader Joe’s)
1/2 teaspoon ginger, grated with a microplane
1/4 cup golden raisins
1/4 teaspoon turmeric
Salt to taste
1/4 cup fresh cilantro, roughly chopped

Instructions

1. In a large skillet heat ghee over medium heat.
2. Add cumin seeds, chili, cabbage, and ginger. Stir.
3. Add raisins, turmeric, and salt to taste. Cook 2 minutes.
4. Add cilantro, stir.
5. Cook one minute, stirring occasionally.
6. Serve and enjoy!

**Check out some of the items I used here by clicking on the Amazon link below. This link is an affiliate link, your purchase costs will be the same but The Masala Girl will automatically receive a small commission, thanks for your support.

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Salads Vegan Vegetarian

Meatless Monday – Sumi Salad

The summer heat has me craving salads, so today I made my longtime friend Audrey’s Mom’s Sumi Salad recipe (wow that was a mouthful). I’ve been enjoying this salad for over 20 years now! The dressing is a cinch to make and has that perfect salty-sweet balance. (It makes a great marinade for grilled veggies as well) Love the crunchiness of the cabbage, combined with the juicy mandarin oranges and the sesame flavor just makes me oh so happy. This salad can sit for a while without getting soggy, which is great for BBQ’s, picnics, etc. Feel free to play around with the veggies, I have added avocado to this with creamy delicious results. Enjoy!

Ingredients
For the dressing:
⅛ cup organic sugar
½ teaspoon black pepper
½ teaspoon sea salt
½ cup mild tasting oil
3 Tablespoons rice vinegar
½ tablespoon sesame oil
⅛ cup toasted sesame seeds

For the salad:
3 cups shredded green cabbage (I got mine prepackaged at Trader Joe’s)
1 cup purple shredded cabbage (I bought prepackaged)
½ cup grated carrots
1 Persian cucumber, skin on and finely chopped
8 sugar snap peas (edamame is great too), finely chopped
1 small red pepper, finely chopped
3 green onions, green parts only finely chopped
1 11oz can of mandarin oranges, drained
Handful of shelled roasted and salted sesame seeds
Handful of dry toasted sliced almonds

Instructions
1. Place sugar, pepper, salt, oil, vinegar, sesame oil, and sesame seeds in a mason jar fitted with a lid and shake like crazy. Set aside.
2. Add cabbages, carrots, cucumber, snap peas, red pepper, green onion, oranges, sesame seeds, and almonds in a large bowl.
3. Give the dressing another shake and pour over salad. (Pour as much or little dressing as you desire)
4. Toss until salad is well coated with dressing. Enjoy

**Check out some of the items I used here by clicking on the Amazon link below. This link is an affiliate link, your purchase costs will be the same but The Masala Girl will automatically receive a small commission, thanks for your support. 🙂

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Vegetarian

Meatless Monday – Basil-Kale Pesto

Happy Monday! Starting off the week here with one of the pastas that is always in heavy rotation at our house. It’s a kid and adult pleaser. The addition of baby kale is pretty much undetectable in the sauce, as the basil is still the star here. This pasta would happily accept the addition of any grilled veggies stirred in at the end. Enjoy!

Ingredients

2 cups packed, rinsed and dry fresh basil leaves
1 cup packed, rinsed and dry fresh baby kale
1 clove garlic
1⁄2 cup Parmesan cheese, plus extra for garnish
2 heaping tablespoons roasted and salted Marcona almonds (Trader Joe’s carries these), or any roasted and salted almonds
1⁄2 cup extra virgin olive oil
1 lb pasta of your choice (I used medium shells), cooked according to package directions
2 to 3 tablespoons unsalted butter

Instructions

Pulse basil, kale, garlic, Parmesan, almonds, and olive oil in a food processor until smooth. Set aside.
In a large pot cook pasta according to package directions in salted water. Drain.
Return pasta to pot and stir in 2 to 3 tablespoons of butter, to coat pasta. (Whole wheat and multigrain type pastas may require 3 tablespoons, but you don’t want it overly greasy)
Add pesto to pasta and stir to combine and coat pasta completely with basil mixture.
Serve immediately. Garnish with extra Parmesan cheese if desired.
Enjoy!

**Check out some of the items I used here by clicking on the Amazon link below. This link is an affiliate link, your purchase costs will be the same but The Masala Girl will automatically receive a small commission, thanks for your support. 🙂

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Salads Vegetarian

Meatless Monday – Panzanella (Tuscan Bread Salad)

Panzanella, what used to be considered a “poor man’s salad”, has in recent years become hip and trendy. My version features pieces of crusty bread, juicy tomatoes, and fresh basil, with cubes of creamy soft mozzarella cheese. I used a balsamic vinegar in the dressing, adding some darkness, earthiness and sweetness to this summer salad. If you don’t like the bread a bit moist, add it last (after the dressing) and serve immediately. Enjoy! 🙂

Ingredients

3 cups stale crusty bread (I used baguette)
2 tablespoons extra virgin olive oil
4 springs fresh rosemary
1 teaspoon fresh thyme
Dash of garlic powder
Salt and pepper to taste

For the dressing:
1⁄4 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon dark brown sugar
1 clove garlic
Salt and black pepper to taste

For the salad:
3 cups cherry or grape tomatoes, halved
1 cup soft mozzarella cheese, cut into bite sized cubes
1⁄2 cup fresh basil, roughly chopped
1 teaspoon capers
1⁄4 cup kalamata olives, pitted and sliced in half

Instructions

Preheat oven to 375.
Prepare a cookie sheet with a silpat, or nonstick tin foil.
Place bread in a large bowl, and drizzle with olive oil.
Add rosemary, thyme, garlic, salt and pepper and toss to combine.
Spread bread into a single layer onto prepared cookie sheet and bake for roughly 15 minutes, or until bread is slightly golden and crunchy.
In a medium sized bowl whisk together olive oil, balsamic, sugar, garlic, salt and pepper.
In a large bowl combine tomatoes, mozzarella, basil, capers, and olives.
Add bread, and drizzle with desired amount of dressing.
Toss and serve.
Enjoy!

**Check out some of the items I used here by clicking on the Amazon link below. This link is an affiliate link, your purchase costs will be the same but The Masala Girl will automatically receive a small commission, thanks for your support. 🙂

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Salads Vegetarian

Meatless Monday – Summer Salad with Quinoa and Citrus dressing

Hi there! I’ve got a fun Summer salad here for you. Some of you may not be huge quinoa fans, but it’s pretty well hidden in this salad and oh so good for you – so give it a try! I love the earthiness and texture the quinoa adds to the salad, coupled with the brightness of the citrus here. Vegans can use maple syrup instead of honey, and omit the goat cheese. Quinoa and dressing can be made the night before and stored in the fridge. Enjoy!

Ingredients

For the dressing:
1⁄4 cup olive oil
2 tablespoons fresh lime juice
2 tablespoons frozen orange juice concentrate (thawed)
2 tablespoons honey
Small squirt of yellow mustard
1 teaspoon dill, finely chopped
1 teaspoon mint, finely chopped
1 teaspoon parsley, finely chopped
1 small clove garlic, finely minced

For the salad:
1⁄3 cup cooked quinoa (room temperature)
2 heaped cups loosely packed fresh spinach leaves
2 heaped cups loosely packed baby spring lettuce mix
1⁄2 cup fresh blueberries
5 large strawberries, finely chopped
1⁄2 cup Granny Smith apple, finely chopped
1⁄4 cup mandarin oranges (juice drained)
Handful of raw sliced almonds
1 to 2 tablespoons goat cheese

Instructions

Cook quinoa according to package directions. Set aside to cool.
Place olive oil, lime juice, orange juice concentrate, honey, mustard, dill, mint, parsley and garlic in a mason jar fitted with a lid and shake until well combined. Set aside.
In a large bowl combine quinoa, spinach, lettuce, blueberries, strawberries, apple, and oranges.
Add desired amount of dressing and toss to combine.
Sprinkle almonds and goat cheese on top of salad mixture and serve.
Enjoy!

**Check out some of the items I used here by clicking on the Amazon link below. This link is an affiliate link, your purchase costs will be the same but The Masala Girl will automatically receive a small commission, thanks for your support. 🙂

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Salads Vegetarian

Mexican Inspired Cabbage Salad

I had some leftover slaw from my vegetarian tacos (if you haven’t tried those, they are a must), and thought it would make a fantastic salad – and it did! The creamy-tangy dressing combined with the rich avocado, crunchy cabbage and pumpkin seeds was a hit in our house. Make it vegan by using vegan sour cream and mayo. Enjoy!

Ingredients

2 cups shredded cabbage 1⁄4 cup cilantro, finely chopped
1 tablespoon green onion, finely chopped
1⁄4 cup sour cream
1⁄4 cup mayonnaise
3 tablespoons fresh lime juice
1⁄8 teaspoon cumin powder
Dash of garlic powder
Dash of cayenne pepper
Dash of paprika
Salt and black pepper to taste
1 Roma tomato, finely chopped
1 avocado, cut into small pieces
Handful of roasted and salted pepitas/pumpkin seeds (I got mine at Trader Joe’s)

Instructions

Toss cabbage, cilantro, and green onion in a medium sized bowl, set aside.
In a small bowl stir together sour cream, mayonnaise, lime juice, cumin, garlic, cayenne, paprika, salt and pepper until well combined.
Add dressing by the spoonfuls folding and tossing until cabbage mixture is well coated (reserving leftover dressing for garnish) set aside.
Top cabbage mixture with avocado, tomatoes, and pumpkin seeds.
Add extra dressing if desired.
Enjoy!

**Check out some of the items I used here by clicking on the Amazon link below. This link is an affiliate link, your purchase costs will be the same but The Masala Girl will automatically receive a small commission, thanks for your support. 🙂

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Salads Vegetarian

Mediterranean Salad

It’s so hot this week in Southern California. I am living on salad and smoothies. I have a hearty salad recipe here that makes a very satisfying meal. I love this dressing…the saltiness of the feta, combined with the tangy lemon juice, and earthy cumin make for a great combination. The mint adds a fresh summer flavor to the salad. Enjoy!

Ingredients
For the salad:
3 cups Romaine lettuce, chopped
2 Persian cucumbers, chopped into small pieces
1 cup sugar plum tomatoes, cut in half
1⁄2 cup cup canned garbanzo beans, rinsed and drained
2 tablespoons mint, chopped
2 tablespoons parsley, chopped
1⁄2 cup pita chips, crushed into small bits
For the dressing:
1⁄2 cup mayonnaise
1⁄2 cup sour cream
1⁄2 cup feta cheese
1⁄2 teaspoon cumin powder
Dash of black pepper
Dash of garlic powder
3 tablespoons fresh lemon juice
Salt to taste

Instructions
1. Place lettuce, cucumbers, tomatoes, garbanzo beans, mint, parsley, and pita chips into a large bowl. Set aside.
2. Using a fork stir mayonnaise, sour cream, feta cheese, cumin powder, black pepper, garlic powder, lemon juice and salt in a medium sized bowl until well combined.
3. Pour desired amount of dressing over salad, and toss to combine.
4. Serve immediately. Enjoy!
*dressing recipe could make two salads depending on how much dressing you like.

**Check out some of the items I used here by clicking on the Amazon link below. This link is an affiliate link, your purchase costs will be the same but The Masala Girl will automatically receive a small commission, thanks for your support. 🙂

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