Naturally Vegetarian Recipes 

Indian Crispy Bhindi Okra

Equipment Needed: Knife, Measuring Utensils, Skillet, Drying Surface

Ingredients:

12 ounces                     Baby Okra (Bhindi)

3 Tablespoons              Avocado OR Olive Oil

½ teaspoon                   Cumin Seeds OR Cumin

1                                      Onion, Diced

1                                      Serrano Pepper, Minced

2                                     Garlic Cloves, Minced

½ inch                            Ginger, Minced

¼ teaspoon                   Turmeric

¼ teaspoon                    Sea Salt OR Pink Himalayan Salt, as needed

¼ teaspoon                    Coriander

Directions:

1. Slice Okra into Rounds, spread onto paper towels (drying surface).

2. Melt 2 Tablespoons of Oil on Medium High Heat.

3. Add Cumin until brown, then add Onions and Serrano Pepper.

4. Saute’ for 10 minutes or until Onions brown. Add Garlic, Ginger, and Spices, mix well.

5. Reduce Heat to Medium and add remaining Oil and Okra. Stir Fry for 10-12 minutes or until Okra is dry and crispy. Serve and Enjoy!

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10 minutes

Garam Masala Spice

1 Tablespoon                 Coriander Powder

1 ½ teaspoon                 Cumin Powder

½ teaspoon                    Turmeric Powder

¼ teaspoon                    Cardamom Powder

Pinch                               Cayenne

2 hours

Indian Lentil Soup (Dal)

Prep Time:          15 minutes

Cook Time:         1 hour 15 minutes

Total Time:         2 hours

Equipment Needed: Pot, Spoon, Knife, Colander, Can Opener, Measuring Utensils

Ingredients:

6 Tablespoons                    Olive Oil OR Ghee

2 Large                                 Onions, chopped

6 - 8 Cups                            Vegetable Broth OR Water

2 inches                                Ginger, peeled, minced

1                                             Jalapeno chiles, minced

1 teaspoon                            Curry Powder

2 teaspoons                          Mustard Seeds

2 teaspoons                          Garlic, minced

1 Tablespoon                       Coriander Powder

2 teaspoons                          Cumin Powder

2 teaspoons                          Paprika Powder

1 teaspoon                            Garam Masala Powder

1 teaspoon                            Turmeric Powder

2 Pinches                              Asafoetida Powder (optional)

1 Cup                                     Red Lentils, washed

1 Cup                                     Yellow Lentils, washed

1/2 Cup                                  Tomato Puree

                                               Minced Cilantro and Yogurt for garnish

Directions:

1. Wash Lentils.

2. In a large pot, heat oil on High Heat, then add Onions. Cook until soft and slightly browned, 10-15 minutes, then reduce heat to Medium.

3. Add Jalapeno, Ginger, and Spices.

4. Stir constantly to prevent spices from sticking and burning.

5. When Mustard Seeds start to pop, add Lentils, Vegetable Broth, and Tomato Puree. Bring to boil, then reduce heat to simmer and cook, covered, until Lentils almost fall apart, about 1 hour.

6. Stir occasionally to prevent sticking and add Vegetable Broth as needed. When Lentils are soft, add Salt to taste. Eat and Enjoy!

8 Servings

1 hour 30 minutes

Naan Bread

Ingredients:

1 teaspoon                Dry Yeast

½ cup                         Warm Water

1 Tablespoon            Cane Sugar

3 Tablespoons          Nut Milk (almond/cashew/coconut)

½ teaspoon               Onion Powder

½ teaspoon               Garlic Powder

1 teaspoon                Salt (sea/pink Himalayan)

2 Cups                        Bread Flour

                                    Oil for cooking

                                    Olive Oil for brushing on Naan bread

Directions:

1.            In a large bowl, dissolve yeast in warm water. Let it stand for 10 minutes, until bubbly. If it does not bubble, that’s OK, the yeast will rise during the broiling phase.

2.            Add Sugar, Milk, Onion Powder, Garlic Powder, Salt. Add Bread Flour until soft, then put it on a floured surface. Knead for 6-8 minutes or till smooth.

3.            Lightly oil a separate bowl and place Naan dough in the bowl, covered with damp cloth and set aside. Let the dough rise for about one hour or until dough is dough has risen, about double (again, if the dough does not rise, its OK, but you might have an old yeast – it will still make a lot of Naan).

4.            After rising, punch down the dough and break off chunks, and roll into balls. Cover with towel and allow to rise thirty minutes.

5.            Use hands or a rolling pin, make ¼ inch ovals or circles and place on ungreased baking sheet, and brush Olive Oil on each disc, placing the Naan on the highest shelf in the oven on the Broil setting, about 2-3 minutes.

6.            Once the Naan has risen, right before it gets several brown spots on them, remove them from the oven and brush Olive Oil on each side. 

8 Servings

2 hours

Indian Paneer Tikka Masala

Prep Time:        20 minutes

Cook Time:       55 minutes

Total Time:       80 minutes

Equipment Needed:  Cutting surface, knife, large pot, blender

Ingredients:

28 ounces         Diced Tomatoes (or) 1 Can Rotel + 1 Can Diced Tomatoes

3/4                     Onion, White, Chopped

1/2 teaspoon   Salt

1 Tablespoon   Ginger, Minced

1 Can                 Chickpeas AKA Garbanzo Beans, Rinsed & Drained

3/4 Cup             Coconut Milk, As Needed

3 Cloves            Garlic, Minced

1/2 Cup             Cilantro, Fresh

                           Oil to coat

Garam Masala Powder: (Indian Seasoning)

1 Tablespoon     Coriander

1 1/2 teaspoon  Cumin

1/2 teaspoon     Turmeric

1/4 teaspoon     Cardamom

Pinch                   Cayenne (optional)

Directions:

1.            Cut up the onion, garlic, and shaved ginger, set aside. Make the Garam Masala Powder (I made extra for future use). Heat the oil.

2.            Blend Tomatoes and Liquids till smooth.

3.            Use a large non-reactive pot, heat oil until shimmering. Add Onion and Salt. Cook Onions 5-7 minutes until translucent.

4.            Add Ginger, Garlic, cook 1 minute. Add Garam Masala Powder, stir constantly. 30 seconds.

5.            Add Chickpeas, Tomatoes, Coconut Milk.

6.            Add Cilantro.

7.            Cook Covered 30 minutes on Medium Heat.

8.            Reduce Heat to Low Heat (2 out of 10). Allow it to cook uncovered, for an additional 20 minutes. Add a splash of Coconut Milk to reduce spice, if wanted. Serve over brown rice with Naan Bread. Top with Cilantro. Serve and Enjoy!

8 Servings