Meatless Monday http://www.meatlessmonday.com Meatless Monday is a non-profit initiative of The Monday Campaigns, in association with the Johns Hopkins’ Bloomberg School of Public Health. We provide the information and recipes you need to start each week with healthy, environmentally friendly meat-free alternatives. Our goal is to help you reduce your meat consumption by 15% in order to improve your personal health and the health of the planet. Tue, 26 May 2015 21:33:37 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.1 Grilled Pineapple Watermelon Salad http://www.meatlessmonday.com/recipes/grilled-pineapple-watermelon-salad/ http://www.meatlessmonday.com/recipes/grilled-pineapple-watermelon-salad/#comments Mon, 25 May 2015 10:00:56 +0000 http://www.meatlessmonday.com/?p=19671 This delightful fruit salad uses its lemon basil vinaigrette as a marinade for the usually cool watermelon, pineapples and tomatoes. Crunchy greens provide a hearty bed for these fresh fruit, grilled smoky sweet

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This delightful fruit salad uses its lemon basil vinaigrette as a marinade for the usually cool watermelon, pineapples and tomatoes. Crunchy greens provide a hearty bed for these fresh fruit, grilled smoky sweet. This recipe comes to us from Jenné of Sweet Potato Soul.

Serves 6

For the lemon basil vinaigrette:

  • 1/4 cup lemon juice
  • 1/4 cup fresh basil, chopped
  • 1 teaspoon agave nectar
  • 1 teaspoon Mirin*
  • 2 tablespoons olive oil

For the grilled pineapple and watermelon:

  • 1/4 seedless watermelon, cut into 1/2 inch chunks
  • 1/2 pineapple, peeled, cored and cut into 1/2 inch chunks
  • 2 large tomatoes, sliced 1/2 inch thick
  • 5 cups watercress or arugala
  • salt and pepper, to taste

*Mirin is a rice wine vinegar found in Asian markets or the Asian section or seasoning sections of most grocery stores.

 

To make the lemon basil vinaigrette:

Place the lemon juice, basil, agave nectar, mirin and olive oil in a blender or food processor. Blend until combined. Pour the mixture into a large shallow bowl.

To complete the Grilled Pineapple Watermelon Salad:

Preheat the grill medium-high.

When the grill is hot, dip the watermelon, pineapple and tomato slices into the vinaigrette to coat both sides. Place the fruit on the grill and cook on both sides for 3-4 minutes per side.

Spread the watercress or arugala on 6 plates. Top the greens with the grilled fruit. Drizzle any remaining vinaigrette over the fruit, season with salt and pepper and enjoy!

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Supreme Crispy Quinoa Vegetable Burgers http://www.meatlessmonday.com/recipes/supreme-crispy-quinoa-vegetable-burgers/ http://www.meatlessmonday.com/recipes/supreme-crispy-quinoa-vegetable-burgers/#comments Mon, 25 May 2015 10:00:44 +0000 http://www.meatlessmonday.com/?post_type=recipes&p=44902 Featuring quinoa and beans for both flavor and protein, these veggie burgers are just as supremely satisfying as their meaty counterparts. This recipe comes to us from Corky, Lori, Dana and Tracy Pollan, authors of The Pollan Family Table and appears in the book’s Meatless Monday chapter.

Serves 4

1/4 cup quinoa, rinsed and

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Featuring quinoa and beans for both flavor and protein, these veggie burgers are just as supremely satisfying as their meaty counterparts. This recipe comes to us from Corky, Lori, Dana and Tracy Pollan, authors of The Pollan Family Table and appears in the book’s Meatless Monday chapter.

Serves 4

  • 1/4 cup quinoa, rinsed and drained
  • 1/2 cup low-sodium vegetable broth
  • 1 cup organic canned black beans, rinsed and drained
  • 1 tablespoon finely chopped scallions
  • 1/2 cup peeled and finely chopped carrots
  • 1/4 cup plain breadcrumbs
  • 1 large clove garlic, minced
  • Kosher salt
  • Freshly ground black pepper
  • 1 large egg
  • 2 tablespoons extra virgin olive oil
  • 4 multigrain hamburger buns
  • 1 ripe avocado, thinly sliced (optional)
  • Your favorite burger toppings for serving

Combine the quinoa and vegetable broth in a small saucepan and bring to a boil. Reduce to a simmer, cover, and cook until all the liquid is absorbed, about 10 minutes. Remove from the heat, set aside and let cool slightly.

Meanwhile, in a large mixing bowl, mash the beans with a potato masher, making sure to leave a few chunks. Add the scallions, carrots, breadcrumbs, garlic, 1/2 teaspoon of salt, and 1/8 teaspoon of pepper and mix well. Add the cooked quinoa and the egg and combine. Using your hands, form the mixture into four individual patties and place on a platter.

Heat a large nonstick skillet over medium-high heat. Add the oil and heat until shimmering. Reduce the heat to medium, place the patties in the pan, and cook until golden brown, about 5 minutes. Carefully flip and brown the other sides, about 5 minutes more.

Assemble the burgers and buns on a platter. Top with slices of avocado, if desired, and serve with your favorite toppings.

 

 

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Orange Marmalade Baked Oatmeal http://www.meatlessmonday.com/recipes/orange-marmalade-baked-oatmeal/ http://www.meatlessmonday.com/recipes/orange-marmalade-baked-oatmeal/#comments Mon, 25 May 2015 10:00:33 +0000 http://www.meatlessmonday.com/?p=12120 This breakfast gets its springtime sweetness from orange marmalade and vanilla straight from the bean. You'll never think of oatmeal the same way again once you eat it in these golden baked slices

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This breakfast gets its seasonal sweetness from orange marmalade and vanilla straight from the bean. You’ll never think of oatmeal the same way again once you eat it in these golden baked slices. This recipe comes to us from Kelly of The Pink Apron.

Serves 6

  • 2 cups rolled oats
  • 1/2 cup granulated sugar
  • 1 teaspoon baking powder
  • pinch salt
  • 1 1/2 cups nonfat milk
  • 1 large egg, beaten
  • 2 tablespoons butter, melted
  • 1/2 teaspoon vanilla extract
  • 1 2 inch piece vanilla bean, split lengthwise
  • 1/3 cup orange marmalade
  • or
  • 1/2 cup orange confit, chopped

Preheat the oven to 375 degrees.

In a medium bowl, combine the oats, sugar, salt and baking powder.

In a separate bowl, combine the milk, egg, melted butter and vanilla extract. Scrape the seeds of the vanilla bean into the egg mixture and reserve the bean for future use.

Stir the oat and milk mixtures together. When combined fold in the chopped orange confit or marmalade. Pour mixture into a medium sized pan.

Bake for 30-35 minutes or until oatmeal has developed a nice crust and is lightly brown around the edges. Serve warm.

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Grilled Onion Eggplant Sandwiches http://www.meatlessmonday.com/recipes/grilled-onion-eggplant-sandwiches/ http://www.meatlessmonday.com/recipes/grilled-onion-eggplant-sandwiches/#comments Mon, 25 May 2015 10:00:09 +0000 http://www.meatlessmonday.com/?p=23826 Eggplant’s complex, savory flavor is infused with smoke in these mouthwatering grilled vegetable sandwiches. Garlic chile mayo gives the aubergine base a kick, topped with fresh tomatoes, grilled onions and fresh basil.

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Eggplant’s complex, savory flavor is infused with smoke in these mouthwatering grilled vegetable sandwiches. Garlic chile mayo gives the aubergine base a kick, topped with fresh tomatoes, grilled onions and fresh basil. This recipe comes to us from Patricia of Grab A Plate.

Serves 4

  • 1 small eggplant, sliced into 4 rounds, 1/2 inch thick
  • 2 teaspoons salt, divided
  • 1 teaspoon ground black pepper
  • 1 large white onion, sliced into 4 rounds, 1/4 inch thick
  • 2 tablespoons olive oil, divded
  • 4 slices crusty bread
  • 4 tablespoons lowfat mayonnaise
  • 1 1/2 teaspoons garlic chile paste*
  • 1 large tomato, sliced into 4 rounds, 1/4 inch thick
  • 1 1/2 teaspoons fresh basil, chiffonade

*Garlic chile paste can be found in the condiment or Asian food section of most grocery stores. Your favorite hot sauce mixed with a mashed garlic clove can be substituted as a makeshift garlic chile paste.

Heat a grill to medium.

Lay the eggplant slices on paper towels and sprinkle with 1 of the teaspoons of salt. Let sit for 30 minutes, rinse and pat dry. Drizzle with 1 tablespoon of the olive oil and season with the remaining teaspoon of the salt and the pepper. Transfer the eggplant slices to the grill and cook, turning frequently, for about 15 minutes, or until soft.

While the eggplant begins grilling, pierce the large onion slices lengthwise with metal skewers. Drizzle another tablespoon olive oil over the onions. Add the onions to the grill about 7 minutes after you put the eggplant on.  Cook the onions for 4 minutes, flip and cook 4 minutes more, or until they achieve grill marks.

When the eggplant and onion have finished cooking, remove them from the grill flame. Transfer the crusty slices of bread to the grill and cook for about 2 minutes per side, or until the bread has toasted.

Mix the mayonnaise and garlic chile paste together in a small bowl. Spread about 1 tablespoon per burger on each slice of bread and top with a piece of grilled eggplant. Top the eggplant with tomato, followed by grilled onion. Sprinkle with sliced basil and enjoy.

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Enjoy the Thrill of the Grill — and a Meatless Memorial Day. http://www.meatlessmonday.com/articles/enjoy-the-thrill-of-the-grill-and-a-meatless-memorial-day/ http://www.meatlessmonday.com/articles/enjoy-the-thrill-of-the-grill-and-a-meatless-memorial-day/#comments Mon, 25 May 2015 09:05:39 +0000 http://www.meatlessmonday.com/?post_type=articles&p=44920  

It’s hard to enjoy summer without grilling – but it’s easy to enjoy grilling without meat.  In fact, going with veggies on the barbi, or grilling up veggie burgers, will let you enjoy all that delicious smoky flavor you you love without sabotaging your swimsuit diet.

Then there are the health benefits of

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Grilled Pineapple Watermelon Salad small

It’s hard to enjoy summer without grilling – but it’s easy to enjoy grilling without meat.  In fact, going with veggies on the barbi, or grilling up veggie burgers, will let you enjoy all that delicious smoky flavor you you love without sabotaging your swimsuit diet.

Then there are the health benefits of meatless grilling. Hotdogs unfortunately fall into that ‘processed meat’ category and eating too much processed meat may actually shave years off your life. Also, grilling meat at high temperatures, especially when it’s charred, can release cancer-causing compounds. Meatless grilling lets you avoid all that.

One of the best parts of summer grilling is the endless creativity it makes possible.  Almost anything can go on the grill, from pizza to pound cake, tofu to fruit slices.  So kick-off the summer in style by moving your Meatless Monday out of the kitchen and onto the grill.

imgresTo help you with that, we asked a good friend of Meatless Monday, Karen Caplan, President & CEO of Frieda’s Specialty Produce, to give us some tips about grilling fruits and vegetables.  What follows are some smokin’ suggestions from her:

“Grilling brings out the flavors of fruits and vegetables like no other cooking method can. But not a lot of people use the grill for vegetables, let alone fruits! Here are some tricks and tips to make grilling fruits and vegetables a breeze.

Grilling brings out the flavors of fruits and vegetables like no other cooking method can. But not a lot of people use the grill for vegetables, let alone fruits! Here are some tricks and tips to make grilling fruits and vegetables a breeze.

Well-oiled grate: Vegetables and fruits tend to stick to the grate more because of the caramelizing sugars. Brush some oil on the grate or use a no-stick cooking spray before adding your produce to the grill.

Use metal cooling rack as your veggie grill: I learned this tip from one of Alton Brown’s videos, and it works like a charm. Vegetables tend to fall through the grill grate. By putting a smaller grate cooling rack on the grate, you can still get beautiful grill marks without sacrificing too many slices to the fire.

Aluminum foil is your best friend: Vegetable packets are easy to make, cook, and clean up. Add your favorite vegetables onto a piece of aluminum foil, drizzle with some olive oil, and season with salt, pepper, and fresh herbs. Fold up the packet and seal the edges well. Set the packets on the grill and let the vegetables steam themselves. You can do the same with fruits and sugar, and serve over vanilla ice cream.

Skewers can also be your friends: Wooden or metal, 09_SimplyVegetarian777_Mushroom_Tikka_Masalaskewers make grilling fruits and vegetables easy AND fun! The key is to make sure all the pieces are about the same thickness so they cook evenly. Parboiled fingerling potatoes, pearl onions, shishito peppers, elephant garlic cloves, baby sunburst squash, and zucchini are all wonderful on skewers (it’s important to parboil them first, so they don’t dehydrate on the grill). Pineapple, watermelon, and other melon cubes are all delicious when lightly caramelized.

Try something unexpected: You can put more on the grill than onions, peppers, carrots, and zucchini! Did you know that you can grill leafy vegetables like Belgian endive, radicchio, baby bok choy, and even romaine lettuce? They actually get sweeter when a little charred. You can also grill fava beans in the pods and eat them whole, pods and all. Try avocado halves, grilled right in the skin. As for fruits, have you ever had grilled starfruit? Slice them thick and put them on skewers with other fruits for fun fruit kebabs!

Here’s an easy recipe by one of my favorite bloggers, Sharon Palmer, R.D., that’s become a favorite of mine…and it’s unexpected!”

GrilledArtichokes_1

 

Grilled Artichokes: Original recipe by Sharon Palmer, R.D.

2 large artichokes

1 1/2 tablespoons extra-virgin olive oil

2 tablespoons balsamic vinegar

2 cloves garlic, minced

1 1/2 teaspoons Herbes de Provence (or any herbs you like)

Salt and pepper to taste

Prepare artichokes by rinsing, then trimming 1 inch off tops and 1/2 inch off stems. Slice in half lengthwise. With metal spoon, scoop out blossom portion (the “choke”). Place artichokes in medium pot with water and cook 10 minutes, until almost tender. Drain, then place artichokes in baking dish. Whisk together extra-virgin olive oil, balsamic vinegar, garlic, Herbes de Provence, and salt and pepper. Drizzle vinaigrette over artichokes and allow to marinate about 30 minutes. Place artichokes cut side up on hot grill (or grill pan) for 2-3 minutes, then turn over and grill 5 minutes, until golden brown. Serve immediately.

 

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15 Mouthwatering Meatless Monday Burgers http://www.meatlessmonday.com/articles/15-mouthwatering-meatless-monday-burgers/ http://www.meatlessmonday.com/articles/15-mouthwatering-meatless-monday-burgers/#comments Mon, 25 May 2015 09:00:22 +0000 http://www.meatlessmonday.com/?post_type=articles&p=44980 Ready to get cooking this Memorial Day? Why not explore the endless array of flavors that veggie burgers can bring? From wasabi spiced adzuki bean burgers to chickpea patties with pineapple sauce, the options are endless and we’re sure you’ll find something here to please a crowd. Keep in mind that veggie burgers require a bit

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Ready to get cooking this Memorial Day? Why not explore the endless array of flavors that veggie burgers can bring? From wasabi spiced adzuki bean burgers to chickpea patties with pineapple sauce, the options are endless and we’re sure you’ll find something here to please a crowd. Keep in mind that veggie burgers require a bit more TLC than the traditional variety since their produce-packed nature can make direct grilling a challenge. Either bake them indoors or check out a grilling tool like this one suggested by Meatless Monday blogger Lauren of The Salty Tomato.

Hungry for more? Check out the Monday Burgers Cookbook for more of our favorite meatless burger recipes!

Lentil Burgers | Veggie num num

Lentil Burgers

Spicy Chipotle Neat Burgers | My Darling Vegan

neatburgers3

Skinny Shitake-Black Bean Burgers with Spicty Aioli | Veggie Chick

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Tomato Basil Veggie BurgersOh My Veggies

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Grilled Portobello Mushroom Burgers | The Mountain Kitchen

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Mushroom Haloumi Burgers | The Mushroom Council and Souvlaki for the Soul

Mushroom-Haloumi-Burger

Farro and White Bean Veggie Burgers | Sharon Palmer, RD

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Wasabi Spiced Adzuki Burgers |  Shruti Jain of The Natural Gourmet Institute

adzuki bean burger

Buffalo Black Bean Burgers + No Mayo SlawThe Plant Eaters’ Manifesto

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Black Bean Veggie Burgers with Corn SalsaGrab a Plate

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Butternut Squash Veggie Burger | The Salty Tomato

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Mushroom & Nut BurgersLydia’s Flexitarian Kitchen

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Greek Bean Burgers | C it Nutritionally

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Chickpea Burgers with Pineapple Sauce | The Kids Cook Monday Recipe and Dole Nutrition

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Beet Burgers | Green with Renvy

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Top Indian Chef Debuts Meatless Monday Menu http://www.meatlessmonday.com/articles/top-indian-chef-debuts-meatless-monday-menu/ http://www.meatlessmonday.com/articles/top-indian-chef-debuts-meatless-monday-menu/#comments Mon, 18 May 2015 10:05:09 +0000 http://www.meatlessmonday.com/?post_type=articles&p=44823

Chef Hermant Mathur is well known in New York for guiding high-end Indian restaurants to rave reviews and Michelin stars. GQ magazine recently referred to him as one of the tip five Indian chefs in America.

Now he’s taken on a new challenge: opening a series of mostly casual Indian restaurants that each focus

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haldi

Chef Hermant Mathur is well known in New York for guiding high-end Indian restaurants to rave reviews and Michelin stars. GQ magazine recently referred to him as one of the tip five Indian chefs in America.

Now he’s taken on a new challenge: opening a series of mostly casual Indian restaurants that each focus on the cuisine of a different region of India. With a twinkle in his eye, he tells us that he wants Americans to know there’s much more to Indian food than just chicken tika masala.

Several of the restaurants are in the Murray Hill neighborhood, known as Curry Hill because of the predominance of Indian eateries. Chef Mathur is introducing Meatless Monday menus in two of them: Haldi and Chola.

Haldi celebrates the cuisine of Eastern India, specifically the city of Kolkata, formerly Calcutta. “From the palace to the street cart, a culinary tour of India’s cultural capital,” is how the menu describes it.

IMG_20150511_144609

Chef Mathur explained that there are three communities who influence Kolkata cuisine, and Haldi’s menu includes dishes from each group: Jewish, Bengali, and Marwari, with the latter being the more vegetarian-focused of the three.

“There are a variety of vegetarian dishes on the menu,” said Chef Mathur, “and they’re flavored mostly with mustards.   Many leafy vegetables, potatoes seasoned with poppy seeds. My favorite vegetable I’m making here is okra, julienned and fried so it’s similar to French Fries.”

While fish and shrimp are staples in this region Chef Mathur pointed out many ways to get plenty of protein from vegetarian dishes, with ingredients like lentils, chickpeas, peanuts, and the homemade cheese they feature at Haldi and Chola.

When asked about how to get Americans to eat and enjoy more vegetables, he said rather than just sautee them and adding salt & pepper we should use mustards, chutneys, and other ways to add more flavors. His Begun Bhaja (eggplant and tomato chutney) is an excellent example. “India is very famous for vegetarian food and if you haven’t eaten food from this Eastern region it is very tasty.”

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Near Haldi are several other restaurants where Chef Mathur is at the helm and they each focus on a different region: Kokum features kerala cuisine; Dhabha serves Punjabi-style food; and Chote Nawab showcases Hyderabadi cuisine. Chola is his other restaurant that will feature a Meatless Monday menu, and it’s where North meets South. Vegetarian dishes are particularly popular in the south, which is also famous for its spices as well as coconuts and fish.

In addition to being an amazing chef, Mathur is also a delightful person who you can see takes great pleasure in introducing people to foods and flavors they haven’t tried before. In that way he’s a perfect match with Meatless Monday. If you’re in New York don’t miss the chance to sample his Meatless Monday menu at Haldi or Chola. For those who live too far away for that, he has graciously shared two of his recipes:

Soybean, Spinach and Lentil Croquettes with Tomato Salsa

Cauliflower Parantha with Cucumber Raita

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Kadai Paneer http://www.meatlessmonday.com/recipes/kadai-paneer/ http://www.meatlessmonday.com/recipes/kadai-paneer/#comments Mon, 18 May 2015 10:00:47 +0000 http://www.meatlessmonday.com/?post_type=recipes&p=44830 A kadai (also karahi or kadhai) is a thick, circular cooking pot used in Indian cuisine. Not to worry if you don’t have one on hand, this paneer (a type of Indian cheese) dish can be cooked in any type of pot. It’s the flavorful tomato “gravy” that really makes the dish! This recipe comes

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A kadai (also karahi or kadhai) is a thick, circular cooking pot used in Indian cuisine. Not to worry if you don’t have one on hand, this paneer (a type of Indian cheese) dish can be cooked in any type of pot. It’s the flavorful tomato “gravy” that really makes the dish! This recipe comes to us from Prash of Yummily Yours.

Serves 2

For the curry:

  • 3/4 cup paneer, cubed (Use Tofu for vegan)
  • 1/2 cup bell peppers (capsicum), diced
  • 1/2 cup red onions, diced
  • 3/4 cup tomatoes, diced
  • 1 tbsp ginger garlic paste
  • 1/4 cup yogurt
  • 2-3 tbsp oil
  • Salt to season

For the Masala:

  • 2-3 Brown Cardamom (badi elaichi)
  • 1/2 tsp Ajwain (or carom)
  • 1 tsp Cumin (Jeera)
  • 2 Green Cardamom (choti elaichi)
  • 1/4 tsp Fenugreek Seeds (Sabut Methi)
  • 2 Bay leaves
  • 2 Cloves (Laung)
  • 10-15 Red chilies
  • 1 tsp Black Pepper corns
  • 1 Star Anise
  • 1/2 tsp Turmeric
  • 1 tsp. Himalayan Salt
  • 1 tbsp. sugar

Add all the paneer cubes to hot water and let it remain until ready to use. This gives thee paneer a soft melt-in-mouth texture.

Except for the turmeric, Himalayan salt and sugar, dry roast all the other ingredients in a pan n medium high heat.

Constantly mix the ingredients while roasting or they could burn. Continue the process until a faint aroma of spices begins to fill the kitchen.

Turn off the heat, set aside and let it cool.

Blend the cooled down ingredients along with turmeric, Himalayan salt and sugar to make a fine powder.

Keep the masala covered to retain the aroma and flavors.

Meanwhile, heat some oil in the same pan. Once hot, add the diced onions and bell beppers and cook until they are slightly soft.

Add the diced tomatoes and cook further until the tomatoes are thoroughly cooked. You can see the oil has separated from the tomatoes and veggies.

Now add the masala into the pan along with some salt (if required because the masala contains salt too).

Mix well. Add the paneer cubes (drain them out of the hot water before adding) and mix well.

Now, add the yogurt and a very small quantity of water if required. Cover and allow to cook until the curry begins to boil.

Uncover and continue cooking until the curry reaches desired consistency.

Top it with some crushed dry fenugreek leaves i.e Kasoori methi (optional) and serve hot with some naan bread.

 

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Vegetable Biryani http://www.meatlessmonday.com/recipes/vegetable-biryani/ http://www.meatlessmonday.com/recipes/vegetable-biryani/#comments Mon, 18 May 2015 10:00:38 +0000 http://www.meatlessmonday.com/?p=21625 Biryani is an Indian dish usually made with spiced lamb, raisins, eggs and vegetables layered with perfectly cooked basmati rice and steamed together in a sealed pot. This version is meatless but still just as flavorful, seasoned with cinnamon , cloves, ginger and garlic. Look for ginger-garlic paste in Indian markets or make it yourself

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Biryani is an Indian dish usually made with spiced lamb, raisins, eggs and vegetables layered with perfectly cooked basmati rice and steamed together in a sealed pot. This version is meatless but still just as flavorful, seasoned with cinnamon , cloves, ginger and garlic. Look for ginger-garlic paste in Indian markets or make it yourself with a mortar and pestle and equal parts peeled ginger and garlic. This recipe was created by Riddhima, who writes the blog Culinary Vibes.

Serves 6

To make the basmati rice:

  • 1 green chili
  • 2 whole cardamom pods
  • 2 whole cloves
  • 1 cinnamon stick
  • 1 teaspoon salt
  • 2 cups basmati rice, rinsed

To complete the Vegetable Biryani:

  • 6 hard-boiled eggs, shelled
  • 4 green chilies, divided
  • 1/2 cups plain Greek-style yogurt
  • 1 teaspoon ginger-garlic paste
  • 1 teaspoon red chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground allspice
  • 2 tablespoons canola oil
  • 4 onions, sliced
  • 1/4 cup fresh mint leaves
  • 1/2 cup chopped fresh cilantro
  • 1 teaspoon ghee or unsalted butter
  • 2 bell peppers, cut into strips
  • 1 cup frozen peas, thawed
  • 1 tablespoon freshly squeezed lemon juice

To make the basmati rice:

Cut a 1 inch slit along one side of the green chili. In a large pot over medium-high heat, bring 3 cups water with the cardamom pods, cloves, cinnamon stick, salt and 1 of the green chilies to a boil. Add the rice to the pot, reduce heat to medium-low and cook, uncovered, 10 minutes or until the rice is about halfway cooked. Drain and set aside.

To complete the Vegetable Biryiani:

Cut a 1 inch slit along one side of each of the hard-boiled eggs and the remaining 4 green chilies.

In a medium bowl, whisk together yogurt, ginger-garlic paste, red chili powder, salt, turmeric and allspice. Add the hard boiled eggs; stir gently to coat eggs completely. Cover and let stand at room temperature for 45 minutes.

Heat the oil in a skillet over medium heat. Add onions and cook 10-15 minutes, stirring occasionally, or until browned. Using a slotted spoon, transfer the onions to a medium bowl. Stir in the mint, coriander and 2 more of the remaining chilies.

In a Dutch oven over medium-high heat, melt the ghee or butter. Add the pepper strips and cook 5 minutes, or until softened. Reduce heat to medium-low. Add the peas, marinated eggs and onions in layers. Sprinkle with lemon juice and top with the parboiled rice.

Cover and cook for about 30-40 minutes, or until the rice is fully cooked. Stir to combine ingredients before serving.

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Peach Apple Blueberry Chaat http://www.meatlessmonday.com/recipes/peach-apple-blueberry-chaat/ http://www.meatlessmonday.com/recipes/peach-apple-blueberry-chaat/#comments Mon, 18 May 2015 10:00:22 +0000 http://www.meatlessmonday.com/?p=19808 Fresh peaches, blueberries, bananas and apples are seasoned with lemon juice and the Indian spice mix chaat masala. The spicy sour fruit is topped with refreshing, but sweet honey yogurt and finished with cilantro

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Fresh peaches, blueberries, bananas and apples are seasoned with lemon juice and the Indian spice mix chaat masala. The spicy sour fruit is topped with refreshing, but sweet honey yogurt and finished with cilantro. This recipe comes to us from Mehak of Measured in Pinches.

Serves 2

  • 1 cup fresh peaches, peeled and chopped
  • 1 cup blueberries
  • 1 banana, sliced
  • 2 apples, cut into chunks
  • 1/4 lemon
  • 1 tablespoon chaat masala, or to taste*
  • 1 tablespoon cilantro leaves, chopped
  • 4 tablespoons plain yogurt
  • 1 teaspoon honey

*Chaat masala is a hot-sour spice mix found in Indian stores or the Indian section of some grocery stores. If time allows, we suggest making your own.

Place the chopped peaches, blueberries, banana slices and apple chunks into a large bowl. Squeeze a few squirts of lemon over the fruit and season with the chaat masala. Toss well to ensure the seasonings are evenly distributed over the fruit.

Place the yogurt and honey together in a large bowl. Stir until well combined.

Divide the spiced peach blueberry mixture into two bowls or glasses. Top with a dollop or two of honey yogurt. Garnish with a few cilantro leaves and enjoy!

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