Top 10 Rated Vegetarian Dishes Ever

Duet pulao

Nutritive Information :
Calories: 228 kcal
Proteins-13.57 gms
Fat-6.14 gms

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Instructions :
Boil the rice separately. Divide into 2 portions.
Blanch tomatoes, remove skin and make a puree.
To one portion of rice add the tomato puree.
To the second add spinach puree.
Boil the rajma and keep aside.
Stir fry the onions with all the masalas and crushed flax seeds. Add the rajma and sprouts and cook for a few minutes. Mix the rajma with the red rice.
To make the duet, take a wide, flat bottomed bowl and spread a layer of red rice. Cover this with a layer of green rice.

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Ingredients :
For Red Rice
Tomatoes - 200 gms (2 big)
Red rajma beans- 30 gms (2 tbsp)
Flax seeds (alsi)- 30 gms (2 tbsp)
rice- 30 gms (2 tbsp)
Onions- 30 gms (1/4 onion)
Bean sprouts- 15 gms
Onions- 2 tsp (10 ml)
For Green Rice
Spinach- 100 gms (1 bunch washed steamed and pureed)
Rice- 30 gms (2 tbsp)

DRY MASALAS

Salt, pepper, chilli powder, garam masala, dhania-jeera powder, bay leaf, cinnamon, cloves, cardamom-all to taste.
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GARDEN FRESH STIR FRY
Serving : 6

Ingredients

2 medium Carrot, 1 medium

2 cups Beans Green, 1 cup

2 cups Cauliflower fresh, 1 cup

1-1/2 teaspoons Cornstarch

2 Tablespoons Soy Sauce low sodium

1 Tablespoon Wine Sherry

2 teaspoon Sugar

2 Tablespoons Canola oil

1 medium Onion

1 cup Zucchini sliced, 1 cup

Directions

Cut carrots into thirds, then cut into thin sticks. Bias slice beans into 1-inch lengths. In a covered saucepan cook carrots and green beans in boiling salted water for 3 minutes. Add cauliflower; cover and cook 2 minutes more. Drain well.


Stir 2 tablespoons cold water into cornstarch; stir in soy, sherry, sugar and pepper. Set aside.

Preheat a wok or large skillet over high heat; add cooking oil. Stir-fry onion in hot oil for 1 minute. Add carrots, beans, cauliflower, and zucchini; stir-fry 2 minutes more or until vegetables are crisp-tender. Push vegetables from center of wok.Stir soy mixture; stir into vegetables. Cook and stir 3-4 minutes or until thickened and bubbly. Serve at once.

Nutritional Information

Calories: 93.84cal

Protein: 2.60g

Fat: 0.37g

Fiber: 3.58g

Vitamin A: 711.38RE

Vitamin C: 32.70mg

Vitamin E: 5.73mg

Thiamine: 0.10mg

Vitamin B6: 0.14mg

Folate: 49.24mcg

Sodium: 275.49mg

Potassium: 363.84mg

Iron: 1.06mg

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BEAN, TOMATO AND SWEET POTATO
Serving : 6

Ingredients

1 cup Onion, chopped

2 medium Garlic clove, minced

2 Tablespoons Olive oil

1/2 teaspoon Cumin seed

1/2 teaspoon Chili powder

1/4 teaspoon Coriander ground

8 ounces Tomato canned low sodium

15 ounces Black beans canned

1 medium Potato sweet

1/2 teaspoon Salt

Directions

Dice onion; in a medium-size heavy saucepan, cook the onion and garlic in the oil, covered, on low heat, about 8 minutes, or until the onions are soft.

Stir in the cumin, chili powder and coriander and cook, uncovered, another 2 minutes.

Chop the tomatoes and add their liquid, incresing the heat to medium and cooking another 5 minutes, or until the mixture is slightly thickened.

Dice the sweet potatoe and add with the drained beans and salt; reduce the heat and cook, stirring occasionally, about 5 minutes or until the beans and potatoes are heated through and the flavors are well blended.

Nutritional Information

Calories: 174.90cal

Protein: 6.48g

Fat: 5.26g

Fiber: 8.62g

Vitamin A- 446.25RE

Vitamin C: 14.19mg

Thiamine: 0.15mg

Vitamin B6: 0.20mg

Folate: 60.07mcg

Sodium: 449.40mg

Calcium: 62.92mg

Magnesium: 50.70mg

Iron: 1.99mg

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CURRIED VEGETARIAN NOODLES
Serving: 10

Ingredients

1 1/2 tablespoons minced garlic

1 tablespoon minced fresh ginger

1 1/2 tablespoons curry powder, preferably Madras

1/4 cup vegetable broth

3 tablespoons soy sauce

1/2 teaspoon sugar

1/2 - 1 teaspoon salt

1/4 teaspoon ground black pepper

1 1/2 tablespoons corn oil or safflower oil

2 1/2 cups very thinly sliced red onion

2 cups thinly sliced red bell pepper

4 cups thinly sliced Napa cabbage

1/2 pound rice stick noodles, softened in hot water and drain

Directions

Make curry seasoning by mixing together the garlic, ginger and curry powder; set aside.

Make basic Chinese sauce by mixing together the broth, soy sauce, sugar, salt and pepper; set aside. Heat a wok or heavy skillet over high heat.

Add the oil and heat until very hot, about 30 seconds. Add the curry seasoning and stir-fry until fragrant, about 10 seconds. Add the red onions and stir-fry for about 1 minute, until barely tender.

Add the red peppers and stir-fry for 1 minute, then add the cabbage and cook for 2 to 3 minutes, until all are crisp-tender.

Add the Chinese sauce and the noodles and carefully toss to mix. Cook, stirring, for 30 seconds.

Transfer to a serving dish and serve hot or at room temperature.

Nutritional Information

Calories: 150

Carbs: 27 grams

Fat: 2 grams

Protein: 4 grams

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CAULIFLOWER CASSEROLE
Serving: 10

Ingredients

3 cups cauliflower, chopped

1 tablespoon non/lowfat margarine

3/4 cup onions, chopped

3/4 cup celery, chopped

4 mushrooms, chopped

3/4 cup vegetable stock

1-1/2 teaspoon Italian seasoning

3/4 cup breadcrumbs

Directions

Steam cauliflower for 4-5 minutes.

Drain and keep warm.

Melt margarine in a nonstick skillet over medium heat and sauté onions, celery and mushrooms 4-5 minutes.

Add remaining ingredients (except cauliflower and breadcrumbs) and simmer another 2 minutes.

Stir in cauliflower.

Transfer mixture to a baking dish coated with nonstick cooking spray (nonfat).

Top with breadcrumbs and bake at 350 degrees F for 15 minutes.

Nutritional Information

Serving size: 1/8 of Pan

Calories: 110

Fat: 1.5 g

Cholesterol: 5 mg

Protein: 5 g

Carbohydrates: 19 g

Fiber: 3 g

Sodium: 135 mg

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