Whether you’re a vegetarian (or not), World Vegetarian Day is an excellent opportunity to enjoy making and relishing an elaborate vegetarian meal. And if you think that vegetarian food is boring and tasteless, think again! With the right ingredients and the right spices, a vegetarian meal can be the tastiest meal you’ve ever eaten!
Plenty of people believe that a vegetarian diet means eating just salads and soup. On the contrary, vegetarian diets are rich in their variety. From curries and wraps to burgers and tacos, the options are truly endless. In fact, more and more people have now begun to discover that vegetarian meals can be flavorful, fun to make as well as deliciously nutritious. Besides, with the added crunch provided by California walnuts, you can even take your veggie recipes up a notch this World Vegetarian Day. A handful of walnuts, which helps to strengthen your nervous and immune system, provide a combination of key nutrients, including plant-based protein (4g), fiber (2g), and plant-based omega-3 ALA (2.5g).
So, let’s come together, shed all our inhibitions, and dive into vegetarian meals that are exceptionally delicious and nutritious. Don’t believe us? Well, why don’t we let the following vegetarian recipes speak for themselves? Happy cooking!
Beetroot Walnut Dumplings- Chef Neha Deepak Shah
Ingredients:
For Beetroot wrapper
3/4 cup all-purpose
flour
Salt
1/4 cup water
2 tablespoons
roasted beetroot puree
1 teaspoon vinegar
For Walnut Cottage Cheese Filling
1 cup mashed
cottage cheese
1/2 cup
California walnuts, chopped finely
1/4 cup onions,
chopped finely
2 tablespoons
coriander, chopped
1 green chilli,
chopped finely
1/4 teaspoon
grated ginger
Salt
Pepper
Preparations:
1. Bring the
water, salt, beetroot puree, and vinegar to a boil. When it starts bubbling,
add the flour.
2. Cook this for
30 seconds and then transfer to a working counter, it will be hot, knead it all
together, rest for 20 minutes and then keep it covered with a muslin cloth.
3. Divide into
10g-12g portions and use accordingly.
4. Shape the
dumplings with the filling inside & steam for 10-12 minutes.
5. Serve!
Walnut,
Garlic & Herb Cheese Log- Chef Neha
Deepak Shah
Ingredients:
500g fresh cream
1/2 teaspoon crispy garlic
1/2 teaspoon chilli flakes
1/4 teaspoon salt
1 tablespoon chopped parsley
1 tablespoon chopped spring onions
1 teaspoon fresh thyme (optional)
Crushed black pepper & pink salt
Coating
1/4 cup fine chopped California
walnuts
1/2 teaspoon chilli flakes
1/2 teaspoon parsley
Preparations:
1. Heat the cream to a simmer state
on a low flame & keep stirring continuously (Before boiling stage).
2. Add the mixture of vinegar &
water to this and slowly stir it. It will start lightly curdling (unlike
paneer, it won’t be visible, the mixture will seem thick)
3. Strain this on a muslin cloth
over a sieve and set it aside for 20-25 minutes
4. Most of the water will drain off
& at this point, cover this & leave it as it is in the fridge for at
least an hour & if you want to store it as it is, put it in an airtight
container and keep it upto 3 days.
5. For adding flavours - Add
garlic,herbs,salt, and season it.
6. Roll it on a cling wrap and
refrigerate for 20 minutes before coating.
7. For the coating, mix chopped walnuts, herbs, and chili flakes and roll the flavored cheese log on this and use it as required.
Walnut Curry- Chef Neha Deepak Shah
Ingredients
California Walnut Cream
3/4 cup California walnuts
6 tablespoons water
Thai Vegetable Curry
3 tablespoons vegetable oil
2 carrots, peeled and sliced 1/4-inch thick on the diagonal
1 red onion, halved and sliced 1/4-inch thick
1 medium red bell pepper, quartered and sliced 1/4-inch thick
1 medium yellow bell pepper, quartered and sliced 1/4-inch thick
1 tablespoon minced fresh ginger
3 cloves garlic, minced
3/4 cup coconut milk
1/2 cup vegetable stock or broth
1/4 cup tomato paste
2 1/2 tablespoons Thai red curry paste
1 1/2 tablespoons soy sauce
1 teaspoon rice vinegar
3 cups baby spinach
1 cup black rice, cooked according to package directions
Garnishes
1/4 cup chopped California walnuts, toasted
Fresh cilantro leaves, small Thai basil sprigs, fresh lime wedges
Preparations:
1. To
prepare Walnut Cream, puree walnuts, and water in a small blender or food
processor until light and fluffy.
2. To prepare vegetable curry, heat oil in a large skillet over medium heat.
Add carrots and onion and cook for 10 minutes to soften, stirring occasionally.
Add bell peppers and cook for 2 to 3 minutes or until crisp-tender. Stir in
ginger and garlic and cook for 1 minute more.
3. Add coconut milk, vegetable stock, tomato paste, red curry paste, soy sauce
and vinegar; cook for 3 minutes more. Stir in walnut cream and spinach, cooking
just until spinach is wilted.
4. Serve over hot cooked rice and garnish with walnuts, cilantro, Thai basil
and lime wedges.
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