Vegetarian Recipes for Dinner for Kids Easy Chinese In Hindi for Lunch In Urdu Pasta Indian Curry : October 2014

Wednesday, 1 October 2014

Vegetarian Soup Recipes Vegetarian Recipes for Dinner for Kids Easy Chinese In Hindi for Lunch In Urdu Pasta Indian Curry with Rice

Source Link(google.com.pk)

Nut Vegetable Soup Recipe
Of all the dozens of healthy vegetarian soup recipes I've posted, here are the most popular recipes, according to you! All of these soup recipes are vegetarian, and most are vegan as well. Can't find the perfect vegetarian soup recipe? Don't worry, there are plenty more vegetarian and vegan soup recipes to choose from here.

Traditionally, Thai coconut soup, or tom kha is made with lots of spices such as galangal and lemongrass and also with chicken. This easy vegetarian Thai coconut soup is made with fresh cilantro, lime and cayenne to duplicate the Thai flavors with some more commonly found ingredients. A reviewer said of this coconut soup recipe, "This soup is awesome. My husband and I both loved it." I also like to add some diced and sauteed tofu to coconut soup.

This recipe is both vegetarian and vegan, so it is 100% egg-free, dairy-free and cholesterol-free.

Ingredients

    1 onion, diced
    2 red bell peppers, diced
    3 cloves garlic, minced
    1 carrot, sliced
    1 can chickpeas (optional)
    4 tbsp olive oil
    1/2 tsp cumin
    1/2 tsp coriander
    1/4 tsp cayenne
    2 1/2 cups diced tomatoes
    1 cup coconut milk
    1 cup peanut butter
    1/2 cup vegetable broth
    juice from 3 limes
    1 tsp salt
    1/2 cup fresh chopped basil or cilantro

Preparation

Sautee the onion, peppers and garlic in olive oil in a large pot until onions are soft, about 3-5 minutes.

Add the remaining ingredients, except for the basil and bring to a simmer. Allow to cook over low heat for one hour.

Transfer half of the soup to a blender and puree until smooth, then return to the pot. Add basil or cilantro and enjoy your coconut soup.

Creamy Vegan Carrot Soup with Coconut Recipe

This creamy carrot soup recipe uses coconut milk instead of dairy or soy milk for a creamy soy-free tropically flavored soup. This carrot soup recipe is so good, I literally couldn't stop taking bites as I was trying to photograph it! If you're looking for a nutritious vegan carrot soup recipe, you won't be disappointed with this yummy vegan, dairy-free and soy-free carrot soup. Serve hot for a meal, or, chill and serve as a simple yet elegant appetizer soup.

With nothing but carrots, coconut milk and spices, this recipe is vegetarian, vegan and gluten-free.
Ingredients

    2-3 large carrots, chopped small
    1 onion, chopped small
    1 tsp fresh ginger, minced
    1 1/2 tsp curry powder
    1 3/4 cup vegetable broth
    1 14 ounce can coconut milk
    sea salt, to taste
Preparation

Simmer the carrots, onions, ginger and curry powder in vegetable broth for 20-25 minutes, until carrots are soft.

Allow to cool slightly, and then puree in blender, working in batches if eneded.

Return to heat and stir in coconut milk until well combined.

Season generously with sea salt, to taste.
Serve hot, or, chill until cold and serve as a gourmet vegetarian and vegan appetizer soup. This carrot soup will thicken as it cools, so if serving this vegan carrot soup cold, you may want to add a bit extra liquid.

Vegetarian Soup Recipes Vegetarian Recipes for Dinner for Kids Easy Chinese In Hindi for Lunch In Urdu Pasta Indian Curry with Rice

Vegetarian Cake Recipe Vegetarian Recipes for Dinner for Kids Easy Chinese In Hindi for Lunch In Urdu Pasta Indian Curry with Rice

Source Link(google.com.pk)

"This super-moist cake is packed with apples, carrots, potatoes, nuts, dried fruit and spices. It's almost a meal in itself! It's best served the day after it's baked
Ingredients
     2 cups all-purpose flour
    1 tablespoon baking powder
    1 1/2 teaspoons ground cinnamon
    1 1/2 teaspoons ground allspice
    3/4 teaspoon baking soda
    1/4 teaspoon salt
    1 1/2 cups peeled and shredded apples
    1 1/2 cups shredded carrots
    1 1/2 cups peeled and shredded potatoes
    3/4 cup dried currants
    3/4 cup raisins
    3/4 cup chopped walnut
    1 tablespoon grated orange zest
    3/4 cup butter, softened
    1 1/2 cups brown sugar
    3 eggs
    2 tablespoons light molasses
    REP
    40 mins
    COOK
    1 hr
    READY IN
    1 hr 40 mins
Directions
    Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch bundt pan.
    Onto a sheet of waxed paper, sift flour, baking powder, cinnamon, allspice, baking soda and salt. Set aside. In a medium bowl, stir together apples, carrots, potatoes, currants, raisins, walnuts and orange zest. Set aside.
    Place softened butter and brown sugar in a large mixing bowl. Beat at low speed until mixture is light and fluffy. Add eggs one at a time, beating after each addition, and then mix in molasses. Slowly beat in dry ingredients until mixture is thoroughly moistened. Gradually stir in fruit mixture and continue to beat at low speed until well blended. Spoon into prepared pan.
    Bake in preheated oven for 60 minutes, or until a toothpick inserted in center comes out clean and cake pulls away from sides of pan. Cool on a wire rack for 10 minutes, then remove from pan and cool completely.

This moist fruit cake is vegan-friendly and super-easy to make. To ensure that the cake is vegan, use a dairy-free margarine. Enjoy thickly sliced for afternoon tea.
Ingredients
Makes: 1 20x30cm cake

    200g margarine
    475ml water
    290g raisins
    1 teaspoon ground cinnamon
    1 teaspoon ground nutmeg

    1 teaspoon ground allspice
    1/2 teaspoon ground cloves
    400g caster sugar
    375g plain flour
    1 teaspoon bicarbonate of soda
Method
Prep:15min › Cook:55min › Extra time:1hr cooling › Ready in:2hr10min

    In a saucepan combine the margarine, water, raisins, cinnamon, nutmeg, allspice, cloves and sugar. Simmer for 10 minutes. Remove form heat and let stand until cool.
    Preheat oven to 180 C / Gas 4. Grease one 20x30cm baking tin.
    Stir the flour and bicarbonate of soda into the cooled raisin mixture and mix until just combined. Pour batter into the prepared tin.
    Bake at 180 C / Gas 4 for 45 minutes.

Vegetarian Cake Recipe Vegetarian Recipes for Dinner for Kids Easy Chinese In Hindi for Lunch In Urdu Pasta Indian Curry with Rice

Vegetarian Healthy RecipesVegetarian Recipes for Dinner for Kids Easy Chinese In Hindi for Lunch In Urdu Pasta Indian Curry with Rice

Source Link(google.com.pk)

you can be a vegetarian while still enjoying a filling meal—it's better for your overall health and your waistline.Healthy mains ... Variety is the spice of life and our collection of vegetarian recipes gives you .Variety is the spice of life and our collection of vegetarian recipes gives you plenty of that! Check out our article on the benefits of vegetarianism as well.
Easily plan vegetarian menu plans & shopping lists with Taste Planner.
Nutritious recipes for breakfast, lunch and dinner.
Chickpea tabouli with walnuts and cauliflower
Ingredients
2 x 400g cans chickpeas, rinsed, drained
1/2 (330g) cauliflower, cut into large florets
3 small tomatoes, seeded, finely chopped
100g (1 cup) walnuts, roasted, finely chopped
2 small eschalots or spring onions, finely chopped
1 bunch flat-leaf parsley, leaves picked, roughly chopped
1/2 bunch coriander, leaves picked, roughly chopped
1 lemon, juiced
2 tablespoons extra virgin olive oil
Toasted pita breads and lemon cheeks, to serve
Method
Step 1

Process half the chickpeas in a food processor until roughly chopped, then transfer to a large bowl. Repeat with remaining chickpeas.
Step 2

Using your hands, twist stems from cauliflower tops, discard stems, then crumble tops into small pieces into the bowl with the chickpeas. Add remaining ingredients to bowl, season with salt and pepper, then toss to combine.
Step 3
Stand for 15 minutes to allow the flavours to infuse, then serve with pita breads and lemon cheeks.

Healthy fried rice
Ingredients
2 teaspoons sesame oil
1/2 Chinese cabbage, shredded
1 carrot, cut into matchsticks
1 small red capsicum, seeds removed, sliced
3 cups cooked SunRice Long Grain Brown Rice
2 tablespoons light soy sauce
2 tablespoons ketjap manis*, plus extra to drizzle
1/2 cup cashew nuts, lightly toasted
6 spring onions, thinly sliced on the diagonal
Method
Step 1
Heat oil in a large wok over high heat. Add cabbage, carrot and capsicum, and stir-fry for 1-2 minutes.
Step 2
Add rice and cook for a further 2 minutes. Add soy, ketjap manis, cashews and half the spring onions, toss to combine.
Step 3
To serve, garnish with remaining onions and drizzle with extra ketjap manis.

Vegetarian Healthy RecipesVegetarian Recipes for Dinner for Kids Easy Chinese In Hindi for Lunch In Urdu Pasta Indian Curry with Rice

Vegetarian Recipes Dinner Vegetarian Recipes for Dinner for Kids Easy Chinese In Hindi for Lunch In Urdu Pasta Indian Curry with Rice

Source Link(google.com.pk)

Vegetarian dinner recipes can be found all over the internet, but it’s sometimes hard to know where to look. Here is a sum-up of some of the favorite vegetarian dinner recipes from our recipe page to give you some inspiration.
No vegetarian dinner recipe suits cold rainy days better than a plate of home made vegetarian dumplings. Filled with silken tofu, spinach, scallions and other goodies, these ones make for a favorite recipe!
Love dumplings more than anything... making a batch of healthy homemade dumplings if there are shrimp, turkey or vegetarian does not matter to me. Keeping these HOMEMADE dumplings on hand is perfect for those days or nights when your working hard need a break and need something tasty and simple to eat that makes you feel like your out at the best Asian dumpling house in your town.

Ingredients
    one box frozen organic spinach you dont need fresh for this and flash frozen are perfect
    on scallion chopped
    one small onion chopped
    one clove of garlic chopped
    one cup of cilantro chopped
    one cup silken tofu
    kosher salt and pepper
    good store bought won ton skins should have ingredients, flour, water, salt anything more than check for a lab experiment going on.
Sauce
    1/4 cup low sodium soy sauce
    1/4 cup rice wine vinegar
    dash of sesame oil
    chives to garnish
Hot pan olive oil add the spinach with a little kosher salt and saute until the water has evaporated out of it to the point where you can push down on it and no liquid comes out. Take out and cool.
Now add all the other ingredients (minus the won ton wrappers) and mix well check for seasoning and adjust. You don't want it to salty as the sauce will help with that.
Now take your won ton wrapper and put a small quarter size dollop of the mixture into the middle of the won ton wrapper, using some water wet the edges, now bring one side over to the top (see photos) to make a purse and press together to seal.
Now you can either freeze them put on a baking tray and into a freezer once they are frozen remove into freezer bags and I like to do individual portions of 5-7 that way when you get home 2 am just grab a bag and cook them
Fried from fresh:
Hot pan olive oil put the dumplings in flat side down and fry them until golden brown (keep checking) now add a 1/4 cup of water and cover for a couple min until they are cooked fully and all the water has evaporated.
From Frozen:
Hot pan, a little olive oil add dumplings then a splash of water, cover and let steam when the water starts to evaporate the bottom will start to brown. When a golden color they are done
Steaming:
Into a bamboo steamer for 12 min from frozen 6 min from fresh.
Plate and drizzle some of the sauce on the plate (just mix all the sauce ingredients together) and go to town!
Enjoy!