Category Archives: Vegetarian

Saag Paneer – Spinach with Cheese

This is a great spinach recipe packed full of flavor. I get tired of traditional ways of cooking with olive oil and garlic and needed to mix it up. If you are vegan and do not want to do cheese you can substitute the cheese with tofu.


1 teaspoon turmeric
1/2 teaspoon cayenne
Kosher salt
Vegetable oil or oil of choice
12 ounces paneer, cut into 1-inch cubes, or 12 ounces tofu cut into 1-inch cubes
1-2 (16-ounce package) frozen chopped spinach
1 medium white onion, finely chopped
1 tablespoon ginger paste
4 cloves garlic, minced
1 serrano chile, finely chopped (seeds removed if you don’t like it spicy!)
1/2 teaspoon store-bought or homemade garam masala
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 cup plain yogurt

1. In a large bowl, whisk together the turmeric, cayenne, 1 teaspoon salt and 3 tablespoons oil. Gently, drop in the cubes of paneer or tofu and gently toss. Let the cubes marinate while you get the rest of your ingredients together and prepped.

2. Place a large non-stick skillet over medium heat with oil add the paneer and cook until browned on one side. Flip the paneer over and cook until other side if brown. Once finished, move onto a plate.

3. Add additional oil to the pan if needed. Add the onions, ginger, garlic and chile. Saute the mixture until golden brown; about 10-15 minutes. Don’t skip this step – this is the foundation of the dish! If you feel like the mixture is drying out and burning, add a couple of tablespoons of water.

4. Add the garam masala, coriander and cumin. If you haven’t already, sprinkle a little water to keep the spices from burning. Cook, stirring often, scent of the spices cook out, about 3 to 5 minutes.

5. Add the spinach and stir well, making sure spiced onion mixture is well incorporated into the spinach. Add a little salt and 1/2 cup of water, stir, and cook about 5 minutes.

5. Turn the heat off. Add the yogurt slowly to keep it from curdling. Once the yogurt is well mixed into the spinach, add the paneer turn the heat back on until warmed through.



Aloo Gobi – Cauliflower and Potatoes

Want to add more spice to your cauliflower and potatoes as a tasty side dish? Try this delicious recipe packed with flavor!


Vegetable oil
1 large onion, peeled and cut into small pieces
1 bunch fresh coriander, separated into stalks and leaves and roughly chopped
1 serrano pepper
1 large cauliflower, leaves removed and cut evenly
1-2 large potatoes, peeled and cut into even pieces
2 (8 ounce) cans diced tomatoes
fresh ginger, peeled and grated or 1-2 teaspoon ginger paste
fresh garlic, chopped, about 4-5 cloves
1 teaspoon cumin seed
2 teaspoons turmeric
2 teaspoons garam masala
1 teaspoon salt

1. Heat vegetable oil in a large saucepan.
2. Add the chopped onion and one teaspoon of cumin seeds to the oil.
3. Stir together and cook until onions become golden and translucent.
4. Add chopped coriander stalks, two teaspoons of turmeric, and one teaspoon of salt.
5. Add chopped chili and stir tomatoes into onion mixture.
6. Add ginger and garlic and mix thoroughly.
7. Add potatoes and cauliflower to the sauce plus a few tablespoons of water (ensuring that the mixture doesn’t stick to the saucepan).
8. Make sure that the potatoes and cauliflower are coated with the curry sauce.
9. Cover and allow to simmer for twenty minutes (or until potatoes are cooked).
10. Add two teaspoons of garam masala and stir.
11. Sprinkle chopped coriander leaves on top of the curry.
12. Turn off the heat, cover, and leave for as long as possible before serving.

This recipe tastes best if left alone for a few hours to let the spices mesh together.


Chole Masala – Chickpeas in tomato sauce

If you love chick peas like I do and are not sure how to use them here is a tasty recipe full of flavor! You will probably need an international grocery store to buy the garam masala.


2 tablespoons vegetable oil
1 teaspoon cumin seeds
1 medium onion, small dice
2 teaspoons ginger paste
4 medium garlic cloves, finely chopped
1 serrano chile, stemmed and finely chopped
1 (28-ounce) can whole peeled tomatoes and their juices
2 teaspoons garam masala
1 teaspoon ground coriander
1 teaspoon kosher salt, plus more for seasoning
1/2 teaspoon turmeric
2 (15-ounce) cans chickpeas, drained and rinsed
Chopped cilantro to taste for garnish (optional)
1/2 cup water

1. Heat the oil in a large frying pan over medium heat. Add the cumin seeds and cook, until fragrant, about 1 minute.

2. Add the onion, ginger, garlic, and chiles and season with kosher salt. Cook until the onions have softened.

2. Meanwhile, set a fine-mesh strainer over a medium bowl. Strain the tomatoes and reserve the juices. Coarsely chop the tomatoes into 1-inch pieces and set aside.

3. When the onions have softened, add the garam masala, coriander, measured salt, and turmeric to the frying pan and stir to coat the onion mixture. Cook, until fragrant, about 1 minute.

4. Add the chopped tomatoes, their reserved juices, the chickpeas, and the water. Stir to combine. Reduce the heat to medium low and simmer, stirring occasionally, until the flavors have melded and the sauce has thickened slightly, about 20 minutes. Garnish with chopped cilantro.



Sautéed Broccolini

Quick and easy side dish to serve next to your protein of choice!


1 pot boiling water
1 bunch broccolini
2-3 cloves garlic
Salt and pepper to taste
1 tablespoon olive oil

Bring pot to a boil and add broccolini to pot and cook for 10 minutes. Drain broccolini into colander and blanch with cold water.

Heat oil in a pan and add garlic until fragrant. Add broccolini and season with salt and pepper to taste and cook about 5-8 minutes.

Quinoa Black Bean Burger Tacos

I shared a post a few days ago for quinoa black bean burgers. I made these the other day and decided to do something a little different with them and turn them into tacos! Check it out..

Quinoa Black Bean Burger Recipe

black bean tacos

For the Avocado:
Slice Avocado into a bowl and sprinkle with salt to taste. Add chopped tomato, cilantro, and juice of half a lime.

Heat corn or flour tortillas 2-3 minutes per side; add chopped black bean burgers and top with avocado mixture and enjoy!

Quinoa Black Bean Burgers

I always love a good veggie burger.. hope this satisfies your appetite when you get the same craving for one as I do..

1 cup low sodium vegetable broth
1/2 cup quinoa of your choice
1 small fresh poblano chile, chopped
4 scallions, sliced thin
2 large garlic cloves minced
1 15-oz can black beans drained and rinsed
1/2 cup chopped fresh cilantro or to taste
1/2 cup plain panko
1 large egg beaten
About 1/4 teaspoon ground cumin
1/2 teaspoon ancho chile powder
Olive Oil
Salt to taste

1. In a sauce pain bring the broth to a boil then add the quinoa, turn the head down to low and cook until quinoa is tender and all liquid is absorbed about 15 minutes. Remove from heat and let stand for about 5 minutes.
2. Heat about 2 tablespoons of olive oil in a pan and add the garlic, scallions and poblano and cook until softened about 3-5 minutes. Transfer to a food processor and add the black beans and quinoa and pulse until the mixture is combined.
3. Transfer the mixture to a large bowl and add in the egg, cilantro, panko, chile powder, cumin and salt. With wet hands form desired patties and refrigerate uncovered at least 30 minutes until firm. Cook the burgers about 5 minutes per side on medium-high heat.






Greek Salad

I always order this salad at one of my favorite restaurants and tried my best to copy the recipe. Hope you enjoy!

For the dressing:

  • 1/2 cup red wine vinegar
    1/2 cup olive oil
    1 teaspoon sugar
    1/2 teaspoon salt
    juice of 1 lemon
    1 tablespoon oregano leaves
    3-4 garlic cloves minced

Mix ingredients together and let the dressing marinate for 30+ minutes

For the salad:

  • 3-4 tomatoes
    2-3 cucumbers seeds removed and chopped
    1-2 sweet red, yellow or orange peppers
    1 small red onion chopped
    1 cup feta cheese
    Chopped lettuce or red cabbage

Once the dressing marinades mix with all vegetables EXCEPT lettuce and/or cabbage. Serve with lettuce/cabbage when ready to eat.