Veggie Quinoa Stirfry

12143238_10153448465636643_8625196192330751820_nStir-frys are the best to go meal because they are full of veggies and quick to make! I love making different types of stir-fry but its very easy to consume lots of carbs when you have rice or pasta with it. I have made this quinoa veggie stir-fry that is tasty and curbs all the cravings. This recipe is tweaked little bit to have that indian spicy taste ;).. I also call this my veggie khichdi and its lot more healthier than the rice/lentil one! Hope you love this recipe as much as I do!

Ingredients:

1 onion finely chopped

2 tomatoes finely chopped

1 small zucchini chopped

1 carrot finely chopped

1 cup mushrooms chopped

1 bell pepper finely chopped

4-5 garlic cloves finely chopped

1 cup quinoa

2 tsp chilli powder (adjust according to your taste)

2 tsp coriander-cumin powder

salt (adjust according to your taste)

2 tbsp olive oil

5 cups of water

Method:

In a big pan heat olive oil over medium heat, add onions and saute until translucent. Add tomatoes and cook until oil starts separating. Add all the vegetables and seasonings.  Mix well and cook for another 3-4 minutes. Add your quinoa and mix well. Add 5 cups of water and let it cook over medium heat until all the quinoa is cooked well. Take if off heat and serve hot!

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Singoda (Water chestnut) Manchurian

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Singoda (Water chestnut) is one of the best vegetable that I am very fond of since childhood. My mom use to roast these during the winter season. Unlike most vegetables, it retains it crispy texture even after being cooked. This vegetable is a carbohydrate-rich food with little to no fat. Water chestnuts are popular in tropical countries and are often found in Asian cuisine. They can be served in soup, sautéed with other ingredients, blended into a beverage, and even ground into flour to make cake or tortillas. It may even be a delicious pizza topping, though I haven’t tried that yet. Here, I have decided to make a unique sweet-spicy info-chinese recipe aka stir fry that can be eaten alone or fried or plain rice. You can make this dish either semi dry (saucy) or dry version. I have made it dry because I love to eat this as an appetizer, its yummy and quite filling.

Ingredients: 

1 pack Singoda (water chestnut) – I usually find these at indian or asian grocery store

1/2 cup onions finely chopped

1 tbsp finely chopped ginger

1 tbsp finely chopped garlic

1 green pepper finely chopped

2 tbsp finely chopped coriander

3-4 mind leaves finely chopped

2 tbsp sesame teriyaki sauce

1 tsp soy sauce

1 tsp red chili sauce

1 tsp olive oil

1/2 tsp corn flour mixed in 1/2 cup of water (this is only if you want to make it slightly saucy)

Method:

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Prep all your ingredients; Cut whole Singoda (water chestnuts) in half. You can grill the water chestnuts ahead of time if you like the smoky flavor. If you don’t like the smoky flavor, you can make it directly from package after defrosting them.

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In a medium sized pan, heat oil over medium heat. Add ginger, garlic, pepper, and onions and sauté for 3-4 minutes or until slightly tender. Add all your sauces and let it simmer for couple of minutes.  If you want to make it saucy, go ahead and add your cornflour-water mix and let it come to a boil. Add water chestnuts to the pan, mix until coated evenly. Let it cook for another 3-4 minutes and keep stirring to mix everything properly. Top it off with some chopped coriander and mint leaves. Serve hot as an appetizer or with rice!

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Teriyaki Quinoa Mushroom

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This quinoa mushroom stir fry is basically my temptation shield food, and I call it this because it fills me up to point of not snacking. Snacking is my problem; well, that and obviously portion control, but I am working on it. This stir fry is not your traditional stir fry recipes. You won’t find any high sodium or sugar coated glaze, just lightly sauteed with tiny amount of teriyaki sauce. I had some quinoa left from the burgers this afternoon.

I LOVE mushrooms. Mushrooms are pure earthy, umami deliciousness. I just don’t get people who don’t love mushrooms. If you are mushroom hater it’s probably because you haven’t found your spirit mushroom cooking method. Mushrooms essentially have the same flavor, they taste texturally different based on how you cook them. Braising them makes them tender, roasting them can make them crisp or tender, and pan frying them, when you do it right, turns them into perfect little salty, crispy bits of goodness.  They even taste better when paired with quinoa.

Last weekend, we went out with friends to this restaurant called mellow mushroom in dublin, ohio. Oh my! They have the best mushroom shiitake pizza and stuffed mushroom. I have been craving mushrooms; the mushrooms at the restaurant were so fresh and just delicious.  It’s very difficult to stay on healthy eating plan with all this yummy food around. After passing by the mushrooms at the store couple of times, I had to get em and make this dish. This dish is my all time favorite, it just hits the right spot!

Ingredients:

2 cups mushrooms, sliced

1 cup quinoa cooked

1 tbsp teriyaki sauce

2 tsp sriracha sauce

2 garlic cloves, finely chopped

1 tbsp olive oil

1 tsp cumin seeds

salt & pepper to taste

Method:

Warm the oil in large skillet over medium high heat. Add cumin seeds, garlic and mushrooms. Sprinkle some salt and allow them to brown before sitting again. When the mushrooms are soft, add cooked quinoa, sriracha and teriyaki sauce while stirring frequently. Add the remaining salt and pepper and adjust to taste. Enjoy!

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Grilled tofu with sriracha peanut sauce

10474457_10152608650821643_3209583871508085380_nThis is such an easy dish to make and tastes amazingly delicious. A perfect snack/dinner idea when you are tired after a long day or just don’t want to spend long time in kitchen but still don’t want to compromise on flavors. You can marinate grilled tofu to get lots of flavors in this recipe but it is not required. My husband and I enjoy this dish as an appetizer or with boiled rice. I usually cook some veggies with tofu prior adding the sauce, and there you have a complete healthy meal.

This time I decided to make it on a super-bowl night. I didn’t want to end up eating tons of junk food. This is very healthy and yummy snack and quite filling.

Ingredients:

1 pack of extra firm tofu

1 tbsp olive oil

Sauce ingredients:

3 tbsp soy sauce

1 tbsp lemon juice

2 tbsp smooth natural peanut butter

1 tbsp honey

2 tbsp water

1 tbsp sriracha rooster sauce (adjust more or less to taste)

top it off with feta cheese crumbs (optional)

Method:

Even though you get extra firm tofu, you still have to drain it well to get the nice firm texture. To drain tofu, put tofu pieces between a double layer of paper towels and press down with something heavy. I usually put a plate on top of it and few canned goods. You might have to do this several times to get all the water out. After all the water is drained, chop tofu into cubes.

In a bowl, whisk together the soy sauce, lemon juice, honey, peanut butter, chopped garlic, water and then add sriracha sauce little at a time after tasting the spiciness.

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Heat skillet over medium-high heat and add olive oil. Drop in those cubed tofu pieces and grill all sides. Keep tossing in the middle to get all sides grilled well, it should be crispy on the outside and soft inside. I used my master clad pans to grilled the tofu, so I didn’t have to use any oil.

After tofu is grilled well on all sides, turn the heat low and add the sauce to the grilled tofu. Keep stirring and just cool until the sauce thickens slightly to coat tofu. If you cook it for too long the sauce will separate and will start sticking to the pan. Remove pan from the heat and transfer tofu pieces to a plate. It is ready to be served after you top it off with feta cheese.

P.S. If you want to serve it for dinner, I would cook chopped onion, green bell peppers, mushrooms, carrots, green beans on the side with tofu prior adding the sauce. It makes a complete meal for dinner.

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Veggie-Tofu Stif-Fry

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Lately I have been too busy to cook anything special or to blog. Settling into new home and interviewing for jobs has been keeping me away from my passion of cooking, all my hobbies. After moving to grove city, I have finally gotten back into workout routine but eating habits still needs some work. After eating indian food for a month, I desperately needed change. I wanted something light for dinner and that hubby can also take for lunch the next day! Kill two birds with one stone! I wanted something quick and yummy yet healthy! I made veggie tofu stir-fry with all the ingredients available.

I love Stir-Frys because they are easiest way to get a huge serving of veggies and protein without having to spend a lot of time in the kitchen. They are also a great way to use up left over veggies because you can pretty much throw anything in them and it will still taste good. I hope you love the recipe as much as I did.

Ingredients

1 pack of organic extra-firm Tofu, cut into cubes

2 cups roughly chopped green beans (chopping is optional)

1 cup diced onions

1 cup diced bell pepper

1 cup diced mushrooms

1 cup diced carrots

2 tbsp peanut or olive oil for sauteing

1/4 cup low sodium soy sauce

2 tbsp teriyaki stir-fry sauce

2 tbsp. ketchup

3 tbsp.  sriracha chilli garlic sauce (Sambal Olek)

1 tbsp ginger-garlic paste

Method:

Preheat oven to 400 degrees and begin drying your tofu. Drain, remove it from the package and place between two thick towels folded into the shape of tofu. Then place a plate or bowl on top and top it with something heavy like a skillet. Let it dry for about 15 minutes, changing your towels if they get too wet. Once dry, chop into roughly 1 inch cubes.

Arrange tofu on a baking sheet and bake for a total of 30-35 minutes, flipping once halfway through to ensure even cooking. This will dry out the tofu and help give it more porous texture. Once it is golden brown and a bit firm, remove from the oven and set it out to dry a bit more while you prep your vegetables. ideally, it would set out for another 20-30 minutes.

In a small mixing bowl, whisk together all of the sauce ingredients- set aside. To a large skillet over high heat, add choice of oil and toss in the veggies to coat. Cook for approx. 5-8 minutes, stirring often. When the vegetables have some color and have softened a bit, add the sauce and stir. Cook for approx 5 more minutes until all vegetables are cooked throughout. Toss in the tofu and stir to coat evenly.

Cook it for another 3-5 minutes, stirring often. When veggies are cooked to your preferred doneness, remove from heat. Serve as is or over rice/noodles. Best when eaten fresh, though will keep in the refrigerator for a couple days.

P.S. You can save time by prepping tofu ahead of time. If you don’t like the texture of baked tofu, you can also deep fry it. Deep frying tofu takes less time but not as healthy!. You can serve this dish with anything you want. I usually serve with sushi rice or stir in my favorite cooked noodles while its on the stove. Hope you like the recipe as much as i do!

 

ãhãram

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