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Vegetarian Pad Thai Zoodles
Zoodles, where were you for the first 27 years of my life? I got a spiralizer (zoodler, as I say) about 2 years ago and it has been such a great addition to my life. Zoodles are a great way to make a healthy, vegetarian dinner thats guilt-free and delightful. This recipe is a basic vegetarian pad thai zoodle, that is quick to whip up for lunch or dinner. Ingredients: 2 medium zucchini 2 eggs 1 t milk (unsweetened almond or soy is okay too!) 1 t sesame oil 2 cloves garlic, minced 1 t minced ginger 1/2 red bell pepper chopped 1/2 red onion chopped 1/2 lime juiced 1…
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Baked Sweet Potato Chips
Sweet potato fries are SO delicious, but the restaurant ones we all love and adore are just packed with oil and salt and things we probably don’t want to eat regularly. Baking sweet potato chips (chips, like american chips, not fries) at home is a great way to enjoy the sweet and crispy taste of sweet potatoes without the guilt. They’re great by themselves or to dip and only require a few easy steps. Ingredients: 2 medium sweet potatoes, peeled 1 T olive oil 1 tsp (garlic) salt- regular salt if you prefer 1 tsp cayenne Recipe: Use a mandolin slicer to cut thin, even pieces of sweet potato.…
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Vegan Ginger Ramen
It has been really really cold for December in California. Yes, yes, I hear your sighs and eyerolls my east coast friends, but 45 degrees F and rain in San Francisco feels like stay-inside-and-hide weather. I’ve been making some soups to help with the cold weather and the crazy colds that seem to be going around. There are a decent number of ingredients, but honestly, this soup is really easy to follow. Try it and stay warm out there friends!! Ingredients 14 ounces firm tofu 10 shitake mushrooms 1 onion diced 3 cloves garlic minced 3 inches ginger cubed 2 carrots, peeled and sliced lime 2 green onions vegan fresh…
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Roasted Eggplant Lasagna
It’s been a very wet, rainy weekend in San Francisco which means its the perfect time to start making some Fall appropriate dinners. With weather like this, it is particularly nice to make a recipe with plenty of leftovers that can be reheated for lunch or dinner later in the week. This recipe 100% fits the bill. I always love lasagna (see a pumpkin lasagna recipe here), but this is a nice variation with a roasted eggplant filling base. Definitely can be prepared ahead and then baked the day of serving for an awesome prep ahead meal you are sure to like. Ingredients: 1 large eggplant 8 oz low-fat ricotta…
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Sweet ‘N Spicy Roasted Chickpeas
I’ve been told over and over that I eat like a rabbit. I like to snack on small things and if you visit me in lab you’ll often see a bowl of nuts, fruits, trailmix, etc on my desk. I think I get this habit from my dad; he rarely eats full meals especially lunch. Though this snack is not Murrali (my dad) approved since he is allergic to chickpeas. The combination of roasted chickpeas with soy, honey, and sriracha make this snack delicious and totally addicting. Enjoy! Ingredients: 1 can of chickpeas, drained and rinsed olive oil spray 2 t honey 2 t soy sauce (low sodium) 2 t…
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Spicy Vegetarian Wontons in Chili Sauce
Gong Xi Fa Cai! Happy lunar new year of the Monkey! I thought the new year was a prime opportunity to post the recipe for veggie wontons in chili sauce. Traditionally, these wontons are served at filled with pork. They always look so spicy and yummy, but since I don’t eat pork, I had to search out a vegetarian alternative. I found one place in Palo Alto (Jing Jing) that makes a great vegetarian version and fell in love with these ever since. This recipe yields about 40 wontons. Wrapping them is a bit time consuming, but you can do it with a movie or music on in the background…
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Lemon quinoa kale salad
This is my go to salad for work. There is nothing complicated about it, but it’s healthy and it preserves well in the fridge. I honestly make it all the time because it’s one of those salads that doesn’t leave you feeling hungry two hours after you eat it. The quinoa and chickpeas give it lots of protein which is great for a vegetarian salad. Ingredients: Salad 5 oz kale and spinach mixed together 1/2 large lemon juiced 1 C cherry tomatoes halves 1/2 C quinoa cooked and cooled 4 mini sweet bell peppers 1/2 C artichoke hearts 1 can garbanzo beans drained goat cheese/avocado optional for creaminess Lemon Vinaigrette …
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“Taco Bell” Mexican Pizza
I am addicted to Taco Bell. I feel like this isn’t an uncommon addiction, especially amongst my Indian friends, but I seriously love taco bell more than any other fast-food in the world. I can remember being super excited when my dad would take me to taco bell after a late night dance practice or a long karate tournament. YUM! YUM! YUM! I was at a family party over the holidays and my friend (Ramya P) made homemade mexican pizzas. Honestly, brilliant idea. Why didn’t I do this before? It’s so easy. Taco bell definitely uses fried tortillas for their mexican pizzas, but in an attempt to not be totally…
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“Chipotle” Sofritas
It’s no secret that I love love love chipotle. It’s just one of those guilty pleasure foods that always hits the spot. Last year, Chipotle introduced Sofritas to their menu, a spicy vegan tofu filling for their burritos or tacos. I really enjoy the hearty the flavor of their Sofritas, but unfortunately, the Chipotle version is really high in sodium: almost 600 mg in a serving. This is my healthier home-made take on their sofritas filling, which is incredibly easy to make and flavorful. Ingredients: 1 T olive oil 1/2 bell pepper diced 3 ounces firm tofu cubed 1 clove garlic minced 8 ounces black beans (drained) 1/2 onion diced…
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Mushroom & Spinach Risotto
Risotto used to be one of my go-to meals after work, but for some reason it fell off my radar for a while. Well, it’s back in full force and has made a strong resurgence in my life. I know risotto can seem intimidating, but honestly, if you are patient, it makes a wonderful fall meal. A few notes: 1. BE PATIENT: risotto takes time, and if you add stock too fast, it will get sticky and gross. Add stock one ladle at a time, and make sure to wait as long as possible before the next ladle. The first few will take a while to absorb, but as you…
