Naturally Vegetarian Recipes
a division of WhiteStone Development LLC
Healthy Vegetarian Recipes
Indian Vegetarian Recipes
The people of India and Pakistan are just as colorful as their dishes - full of flavor! One of the most rewarding things about Indian food is that there are so many different vegan/vegetarian recipes. If you don't want butter or Ghee (clarified butter) just swap out for Earth Balance butter. If you don't want tofu, don't worry, they use often use chickpeas.
Indian flavors include: turmeric, chilis, curries, tamarind, asafoetida, fenugreek, masala, fennel, garlic, ginger, salt, lemongrass, cumin, carom, pomegranate, bay leaves, cardamom, cloves, coriander, and chutneys.
Foods used in cooking include: tomatoes, eggplant, chickpeas, potatoes, lentils, and more. You will find that they like their food spicy, so we have "toned down" some of thier spice, but the ingredients they use in cooking are NATURALLY healthy, so EAT & ENJOY!
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