Vegetarian Pad Thai

Thai cuisine is adaptable, innovative and dynamic. The  unique Thai taste can be defined as the use of all 5 flavors: spicy, sweet, salty, bitter and sour.

Pad Thai is probably the most popular noodle dish on Thai restaurant menus. In Thailand, each street vendor sells a unique version of this wonderfully aromatic dish.Most of these ingredients should be available at a respectable Asian food market. Try it - You will love it.

Ingredients

Pad Thai  wide Rice  Sticks              1 packet

Stir Fry  vegetables                         1 cup

Rice Noodles

Shallow Fried  Tofu                           1 cup

Fresh red or green chilies                  1-2 finely sliced

Grated galangal OR ginger                 1 tsp.

Fresh lime juice                                 1 Tbsp. 

chopped dry-roasted peanuts            2 Tbs.

Peanut Oil                                        1 Tbsp.

Chopped Fresh Basil leaves               few

Salt                                                  to taste.

PAD THAI SAUCE:

Sambal chili Sauce

Rice Vinegar                                   2 Tbsp.

Brown sugar/Palm sugar                  4 Tbsp.

Dark Soy Sauce                               1 Tbsp.

Tamarind paste                                ½ Tsp.

Red Chili flakes                                1 Tsp.

Sambal Oelek Ground Chili Sauce      1to 2 Tbsp

Peanut  Butter                                 1 Tbsp.

Method:

• Warm a pot of water on the stove until just before boiling. Remove from heat and immerse rice noodles. Allow to sit until they are limp and white, about 20 minutes.
• Drain the noodles and keep it in the refrigerator.
• Combine 'Pad Thai Sauce' ingredients together in a cup, stirring to dissolve sugar. Set aside.
• Shallow fry  or deep fry ,the tofu pieces in oil and keep aside.
• Heat a wok or large frying pan over medium-high heat. Add grated galangal or ginger  and green chilies and stir fry for a minute .
• Now add the fresh stir fry Chinese vegetables  and fry for a minute.
• Now add  lime juice ,fried tofu and  Pad Thai Sauce and  fry for few minutes. When vegetables are half cooked add the noodle. Mix well together to combine the flavors. Stir-fry for 1-2 minutes, Remove from heat .
• Serve with limes, chopped peanuts and basil leaves

Note:.

•  In this recipe I used  Sambal Oelek (ground chili sauce ),  because this chili sauce  is made of chilies with no other additives such as garlic or spices for a simple taste. Refrigerate after opening. Keeps for several months.

See my other Thai Recipes :

Tom Yum Soup

Thai Green Curry

Tom Kha Gai- Thai Coconut Soup
Tofu Vegetable Soup 

511: Macaroni Pasta Salad

This is the simple Macaroni Salad. It’s loaded with Protein and Fiber.  I made this salad is slightly spicy and Indian taste. This recipes I used avocado, Garbanzo(Tinned White Chenna) , Frozen Vegetables, Zucchini,  corns cherry Tomatoes.   Some other possibilities depending on your tastes are red peppers, green peppers, cucumbers, diced tomatoes, baby corn, and shredded carrots.  I like to make this salad a day and ahead and let it chill overnight. This gives the flavors a chance to blend and it tastes delicious! Making this macaroni salad ahead of time also makes things so much easier when going camping or to a family gathering. It’s a definite crowd pleaser – appealing to adults and toddlers alike!

Prep time: 20 min | Cooking time: 15 min | Serves: 3-4 People

Ingredients

Macaroni or any small shaped pasta    2 cups 

Frozen Vegetables                             1  Cup (thawed)

Tinned Garbanzo                               1 Tin  ( Washed and Drained)

Chopped Cherry Tomatoes                  1 Cup

Avocado                                            1 no. (Sliced)

Zucchini /  English Cucumber             ½     spiraled  or chopped

Green Chili Paste                               1 Tablespoon

Cumin Seed Powder                           ½ Teaspoon

Pepper Powder                                   ¼ Teaspoon

Dried Parsley                                      1 Teaspoon

Dried Oregano                                    1 Teaspoon

Lemon Juice                                       2 Teaspoon

Olive Oil                                             2 Tablespoon

Method:

• Prepare macaroni to al dente according to package directions. After macaroni is cooked, drain well and cool to room temp. you can also just run cold water over the pasta to cool it quickly while draining. This will just rinse away the starches.
• In a small mixing bowl, combine Oil,, Salt, Pepper Powder, Green Chili Paste, Dry Parsley, Dried Oregano, and Lemon Juice.
• In a large bowl toss macaroni with Thawed frozen vegetables, Sliced Avocado, chopped Zucchini, Garbanzos and Cherry Tomatoes and Oil Mixture.
• Fold in Oil mixture until pasta is well coated.
• Cover with plastic wrap and allow to sit overnight.
• If the salad seems a little dry after setting up overnight, add some oil a little bit at a time until salad becomes nice.
• Store covered in the refrigerator, for up to 2  days.

 

Macaroni Salad 

440: Roasted Red Capsicum Hummus

Popular in Middle Eastern cuisine, hummus is a delicious dip/spread that is easy to make with simple ingredients and provides lot of fiber, protein and vitamins. This zingy version can bring some variety to your plate. Serve this with fresh veggies and Pita Bread.

Ingredients:

 Soaked, Cooked and drained Chickpeas        1 cup

Roasted Red Pepper                                    1 no.

Finely chopped Coriander leaves / Parsley     1 Tbsp.

Roasted White Sesame seeds                       1 Tbsp.

Ground cumin                                            ½ Tsp

Lemon Juice                                               2 Tbsp.

Olive oil                                                     1 Tbsp.

Red chili powder                                         ¼ Tsp.                                         Chopped fresh cilantro                                1 Tsp.

Salt                                                           To Taste.

Method:

• Soak the chick peas (Kabuli Chenna) for overnight. Next day cook it in pressure cooker and drain and keep aside.
• Place the red pepper in to a burner over a medium flame until skin is blackened on all sides toss it in ice,
• And chop it and keep aside.
• In a electric blender or food processor, puree the chick peas, with red pepper, cilantro/ parsley ,lemon juice, roasted sesame seed, cumin seed,  olive oil, red chili powder  and salt.
• Grind it until the mixture is fairly smooth and slightly fluffy.
• Transfer to a serving bowl and refrigerate for at least 1` hour..
• Sprinkle with chopped coriander leaves.
• Serve with veggies and pita bread.

Note:

• You can use tinned Chenna and Tahini (Sesame sauce) sauce.
• You can adjust the spice level to your taste.

Roasted Red Pepper Hummus

428: Jalapeno Virgin Margarita

Margaritas are practically the national drink of Mexico. Non-alcoholic margaritas, also called virgin margaritas, taste just as wonderful as the full-alcohol versions.

This sweet and spicy margarita flavored with sweet and jalapeno chilies.

Ingredients:

Ice water                                   ½ cup

Fresh Lemon Juice                      2 Tbsp.

Sugar                                         2 Tsp.

Agave     syrup                           1 Tbsp.

Kosher Salt                                1 Tsp.

Lemonade                                  1 tin

Finely chopped Jalapenos            1 Tbsp.

Roundly chopped Jalapenos         1   no.               

Crushed Ice cubes                       1/2 cup

Ice Cubes                                    ½ cup

Method:

• Place the lemonade concentrate, water, Lime juice, salt, agave syrup, sugar ,1/8 tsp op Jalapeno chilies, and ice cubes in a conventional blender or frozen drink mixer.
• Blend at high speed until the ice pulverizes and the drink is thoroughly mixed.
• Garnish with chopped Jalapenos and ice and serve chilled.
• Enjoy!

Tofu & Lemongrass Vegetarian Thai soup

Last week I was craving for healthy, so I decided to make Thai soup.  I always make Tom Kha Gai at home.  I already posted the Tom Kha Gai soup in my blog.This time I wanted to create my own version of lemongrass soup at home.  This lemongrass soup  includes the health benefits of ginger, and lemongrass. This soup is an excellent remedy for a cold or flu. High in vitamins A and C, plus calcium, it is also extremely delicious, and makes an elegant soup to serve guests

Galangal

LemonGrass

Ingredients

Vegetable Broth                        3 cups

Lime Leaves (kaffir)                   2 no.(substitute with lime peel)

Fresh Basil leaves                       3 no.

 Chopped Galangal                      1 Tablespoon

Lemongrass, finely sliced              1 stalk

OR frozen prepared lemongrass     2 Tbsp.

 Finely chopped Fresh Thai chilies    3 No

Firm Silken tofu                            ½ blocks (Cut into 1” pieces)

Thai Chili sauce                              1 Teaspoon

Bamboo shoot                                 ¼ cup (optional)

Salt                                                To taste

Fresh lime juice                               1 Tablespoon                                               

Method:

•  In a sauce pan, bring the vegetable broth to boil.
• Once the boiling, add chopped lemongrass, galangal and lime leaves into it and boil for at least 10 minutes in very low heat. Reduce to a simmer and cover for 20 minutes to infuse.
• Now add the chopped thai chilies, chili sauce, tofu , bamboo shoots  and salt. Let it cook  for another 5-8 minutes in a simmer. Switch off the stove heat.
• Add the lime juice and taste for seasoning.
• Taste-test for salt, If your soup turns out too salty, add more lime juice. Add more fresh chili or chili sauce if not spicy enough.
• Garnish with basil and coriander leaves.
• I could drink the whole pot (not bowl!) of this. Enjoy!

See my other Thai Recipes:
Thai Green Curry
Tom Yum Soup
Tofu Vegetable Soup
Thai Fresh Salad Rolls
Tom Kha Gai Soup/ Thai Coconut Soup

Vegetarian Noodle Soup

This simple soup recipe really relies on the natural flavors of the vegetables in this dish. This soup is an East and Southeast Asian staple. Perfect for winter. Serve with baguettes or bread sticks.

Ingredients:

Egg free noodles                  ½ cup

Frozen vegetables                ½ packet

Chopped Jalapenos               2 no.

Green chili sauce                  1 tsp

Spinach (torn)                      ¼ cup                     

Dried Thyme                        ¼ tsp.

Vegetable Broth                   4 cups.

low-sodium soy sauce           1 Tbs.

Salt                                    to taste

Crushed Pepper                    ½ tsp.

Butter                                 1 tbsp.

Water                                 cook for noodles

Fresh basil stems, leaves      5–6 reserved for soup

Method:

•  Cook the noodles according to package directions. Drain and rinse under cold water. Keep aside.
• Melt the butter in a sauce pan, add all frozen vegetables, jalapenos and sauté for 5 minutes in medium heat.
• Now add the torned spinach leaves , sauté for one more minute.
• Now add the green chili sauce,soy sauce and dried thyme and mix well with vegetables.
• Now add the vegetable broth, salt, crushed pepper and cooked noodles.
• Bring to a boil over medium-high heat, stirring frequently. Remove from heat.
• Serve basil and lime  wedges on the side to be stirred into soup.
• Enjoy the cold weather with this hot noodle soup.

Vegetarian Minestrone Soup

Minestrone is a thick soup of Italian origin made with vegetables, often with the addition of pasta or rice.  It is a very popular vegetable soup that is quite healthy and low in fat. This recipe is no oil in it. This vegetarian soup contains carrots, tomatoes, green beans, spinach, zucchini, canned beans, and cooked pasta, in vegetable broth with herbs.

Ditalini Pasta

Ingredients:

Ditalini pasta (Or) Macaroni Pasta     1 cup     (the tiny cylinder-shaped noodles)

Vegetable broth                              4 cups

Crushed black Pepper                      1tsp.

Dried Basil                                     1tbsp.

Oregano                                         1tsp.

Bay leaves                                      1 no.

Organic Tomato Sauce                       ¾ tin

Kidney bean                                     1 tin

Salt                                                 to taste

Vegetables  

 Chopped Tomatoes                        1no. 

Frozen vegetables                           1 cup.

Chopped Zucchini                            1 cup

Yellow squash Chopped                    1 cup.

Chopped Spinach                             ½ cup

                                                        

 For Garnish

Parmesan cheese or Cheddar cheese 

Chopped Cilantro                              1 tbsp.

       

Method:

• In a slow cooker, add all ingredients expect pasta and cheese, and left it on high for 3to 4 hours or until vegetables are tender. If needed, add a little more water to the soup.
• In a separate pot, boil the pasta, drained them and added to the slow cooker and stir them well. Cook just until combined
• Remove bay leaves before serving.
• Serve immediately with fresh grated Parmesan cheese& Cilantro leaves.

Tips:

• Serve with crusty bread and a salad for a hearty meal.
• Leftovers store very well in the refrigerator.

Vegetable Tortilla Soup

Tortilla soup is a Mexican staple. Homemade tortilla soup is easy to make healthy ,and high fiber kidney beans for protein. Tortilla soup can be very spicy or rather mild, depending upon what chilies are included.  If you want extra heat, try a chipotle or ancho chili.

The tortilla strips should be added at the last minute to preserve their crisp texture. A squirt of lime juice brings all the flavors together.

Ingredients: 

Corn Tortillas                                                         4 nos.

Jalapeno peppers (seeded and chopped)                   2 nos.

Frozen corn kernels                                                 1 cup

Zucchini & carrot   (chopped)                                   1 cup

Kidney beans                                                           ½ can

Vegetablebroth (see the link)                                  3 cups

Ginger paste                                                             1 tsp

Organic Tomato sauce                                                ½ tin

Ground cumin                                                            1tsp.

Cayenne pepper                                                        a Pinch

 Finely chopped Fresh (coriander leaves)                     1/3 cup

Shredded Low-fat Monterey Jack                                 ¼ cup    

 Fresh Lemon Juice                                                     2 tsp.

Salt                                                                          to taste

Olive oil                                                                     2 tbsp.

Method: 

• Cut the tortillas into half and then sliced into thin strips (Using a pizza cutter helps here.)
• Heat the oven to 400 degrees. Spread the tortilla strips evenly on a baking sheet. Bake until crisp and beginning to brown, 7-8 minutes.  Keep aside.
• Put the frozen corn kernels, kidney beans in the microwave bowl, and heat it for 5 minutes.
• Heat oil in a soup pan,  add ginger paste, tomato  sauce, jalapeno, Cayenne pepper,2 tbsp. of chopped cilantro and ground cumin.
• Cook for 5 minutes,  in the medium heat. Stirring occasionally, until thickened. Now add the broth.  Mix well.
• Add corn, kidney beans and zucchini & carrot. Add salt.  Reduce heat, cover and simmer for 10 minutes.  
• Remove from the heat and add chopped cilantro in it.
• Ladle the soup into the  bowl. Sprinkle lime juice, Top the soup with cheese, tortilla strips and cilantros
• Serve hot.

Note:

 You want to make this soup very fast, instead of Tortillas , you can use left over Tortilla chips.

Easy Basil Pesto

Pesto (Italian pronunciation: [ˈpesto], Genoese: [ˈpesto]) is a sauce originating in Genoa in the Liguria region of northern Italy (pesto Genovese)[1] , and traditionally consists of crushed garlic, basil and European pine nuts blended with olive oil and Parmigiano Reggiano and Fiore Sardo (pecorino sardo. This same Latin root through Old French also gave rise to the English word pestle. Pesto is traditionally prepared in a marble mortar with a wooden pestle.

Pesto in the US is commonly available in supermarkets in either green (original) or red (with sun-dried tomatoes or red bell peppers) varieties, produced by major manufacturers or under a generic or cheaper brand. Cashew nuts, walnuts or Chinese pine nuts are often used instead of European pine nuts, because they are less expensive and have a similar texture (although not the same taste). Cheaper oils and other herbs, like parsley, may also be used to further reduce the price.

( http://en.wikipedia.org/wiki/Pesto)

You can make this quickly and easily using a blender.

Ingredients
fresh basil leaves                                2 cups packed
pine nuts                                            1/4 cup
extra-virgin olive oil,                             1 /3 cup divided into two parts
salt                                                    to taste

 Freshly ground black pepper           to taste
freshly grated Parmesan cheese      1/2 cup

Method:

• Combine the basil, , and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper. 
• If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese. 
• If freezing, transfer to an airtight container and drizzle remaining oil over the top. Do not add the cheese now. Freeze for up to 3 months.
• Thaw and stir in cheese.

You can served and used this pesto on pasta, Beef tomatoes, sliced potatoes.

Tom Kha Gai -- Thai Coconut Soup

This soup is northern Thailand specialty, called tom kha gai. I'm a huge fan of coconut(Thanks to Kerala) & Thai food(thanks to moving to US). The first time I tasted  vegetarian Tom Kha Gai, at Thai Restaurant served it to me in a large mug.  Paddy asked me Do you like it.? “I love it! It’s like heaven on my tongue.” Ever since then, I’ve been an addict to this soup. So I want to try this soup at home. It really came out well. This recipe is adapted from http://blog.fatfreevegan.com/But I create my own version. The end result was exactly what I was hoping for. It was the comforting and familiar Thai restaurant taste. 

Ingredients

Homemade Vegetable stock -                           2cup

 Lite coconut milk                                           1 cup

Minced galangal                                              2 tsp.

Fresh Lemongrass   -                                       3 tbsp.

 Kaffir Lime Leaves – 2/Grated lime zest            1 tsp.

Lime juice                                                      1 tbsps.

 Thai Frozen stir fry vegetables                         1 cup

Chopped Thai chilies                                        2 no

Thai red chillis paste                                        1-2 tbsp. (depending on desired hotness)

1 red bell pepper, sliced into matchstick-sized strips (reserve some for garnish)

Peanut Butter                                            -      1 tbsp. (optional)

Fired or fresh tofu                                             ½ cup

Sugar                                                               1 tbsp.

Soy sauce                                                         1 tsp.

Salt                                                                 to taste.

Coriander leaves                                                1 stem

Preparation: 

• Put the stock into a pot and bring to a boil. Toss the Galangal, lemongrass, sugar, and lime leaves in. Simmer for 5 minutes.
• Add the coconut milk, chilies, soy sauce, chili paste and simmer for another 5 minutes.
• Now add the vegetables and fried or fresh tofu, salt and peanut butter. Stirring well to combine
• Simmer for about 10 more minutes.
• Turn off the heat, add lime juice and garnish with coriander leaves. Test for saltiness and sourness.
• You should get the earthy flavor of Galangal, noticeable amount of saltiness, sweetness from the coconut milk, and a fair bit of lime flavor, with a hint of chillis in the background.
• Garnished with red pepper strips and grated lime peel, with extra lime on the side.

 Note:

• Galangal has no real substitute. Ginger does a poor job. In this soup especially, the whole point is the Galangal flavor, so ginger simply won't do. (Tom Kha means "boiled Galangal".).
• I buy lots of lemongrass and Galangal ahead, then chop and freeze in pre-sorted Ziploc bags for future use.  They keep quite well.

Tom Kha Gai Soup