Around The World On Your Plate

Ingredients: 2 cups of marinara 1 zucchini sliced 1 yellow squash sliced 1 Italian zucchini sliced 1 eggplant sliced 1 potato peeled and sliced 2 tomatoes sliced 1 red bell pepper sliced Salt and pepper Few sprigs of thyme (optional) Method: Start by preparing a baking dish or a casserole by spreading some marinara sauce onto it. Now take a slice of each of the vegetable and arrange them in a desired order. Once that is done, pour over the remaining marinara sauce on top of it and season with some salt and pepper.  You can also sprinkle some Parmesan cheese if you wish to along with some thyme. Place the tray in the oven preheated at 375 degrees Fahrenheit for about 30 to 35 minutes or until you see the sauce bubbling. You can even broil it for an additional 3 minutes if you want to give an extra crunch to your veggies. Serve it hot as a side or as a meal with some bread.

Ingredients: 1 tablespoon of oil 1/2 onion sliced 1 clove of garlic crushed 2 carrots diced. 1 cup spinach (either fresh or thawed  spinach if frozen). 3 cups vegetable broth. salt and pepper to taste Method: Start by heating a tablespoon of oil and adding onion and garlic to it. Once the onion is translucent, add in the diced  carrots and saute. Now its time to add 1 cup of spinach.  If you are using fresh spinach, wash them and add it with an extra cup of water and if using frozen spinach, thaw it. Next add 2 tablespoons of tomato puree or one tomato cubed and s eason with some salt and pepper. Add in 3 cups of vegetable broth and bring it to a boil. Once it comes to a boil, turn it off and let it cool down and then puree it in a blender. Return the soup to the pot and bring it to a simmer. Serve hot. Enjoy.

Ingredients: 1 tablespoon of olive oil 2 slit dry red chillies (to taste) 2 cloves of garlic 1/2 cup onion 16 ounce of tomato puree/sauce salt and pepper to taste Italian seasoning (optional) 1 tablespoon of fresh or dried basil and parsley (according  to your availability) Method: In a pan, over medium heat add o ne tablespoon of olive oil, to this immediately add crushed red chillies and garlic and saute well, making sure the garlic doesn't burn. Now add half cup chopped onion and saute until translucent. Now its time to add the tomato puree/sauce and mix well. Garnish with fresh or dried basil and parsley. Once cooled, this can be refrigerated in a bottle up to 3 days, but its best used immediately. This is just a spicy version of marinara which can be used for pizza, pasta, and even ratatouille.

Ingredients: 1 tablespoon of oil 1 teaspoon of mustard seeds 1/8th of a teaspoon of asafetida 1-2 red chillies slit or to taste 1 sprig curry leaves 1 teaspoons of roasted gram, peanuts, and raisins 1-1/2 cups of rice krispie cereal 1/2 teaspoon of turmeric powder 1/2 teaspoon of red chilli powder (optional) salt and sugar to taste Method: Heat oil on medium high and add mustard seeds and let them pop. Now add asafetida and next add red chillies and curry leaves and sauté well. Now add in the roasted gram, peanuts, and raisins and saute well. Now its time to add the rice krispie cereal and mix well. Now add all the spices with salt and sugar and mix well. Enjoy with a hot cup of coffee or tea.

Ingredients: 2 cups cooked rice 2 cups spinach chopped 1/2 onion chopped 1 pod garlic minced 2 green chillies slit (optional) 1/4 cup tomato puree or 1 tomato cubed 2 tablespoons oil 1 teaspoon mustard seeds 1/8 teaspoon of asafetida 1 teaspoon of red chilli powder 1 teaspoon of curry powder 1 teaspoon of turmeric powder 1 tablespoon of lemon juice salt to taste Method: Start by adding mustard seeds to hot oil and let it splutter, next asafetida, followed by minced garlic and green chilies and sauté it for a few seconds. Add in the onion and sauté it until it turns translucent. Now add in the chopped spinach and cook for two minutes. Add the tomato/tomato puree, red chili powder, curry powder, turmeric powder and mix well. Once everything is well blended and cooked through, add rice and salt and mix well.  To this add 1 tablespoon of lemon juice and mix well. Serve hot with papad.

Ingredients: 2 tablespoon of garlic chili sauce 1 tablespoon of dark soy sauce 2 tablespoon of oil 1 tablespoon of ginger garlic paste 1  maggi magic cube (optional) salt and pepper to taste 2 cups cooked noodles 1/2 cup sliced celery 1/2 cup sliced zucchini 1/2 cup sliced carrots 1/2 cup sliced green onion (white and green separated) Some cauliflower and broccoli cut into bite size pieces Method: Cook the noodles according to package instructions, drain and rinse under cold water and set aside. Heat oil in a skillet and add ginger garlic paste and sauté it.  Next add the white part of the green onion and celery and sauté it well. Now one by one add in the rest of the vegetables and sprinkle some salt and cook them. Once the vegetables are completely cooked through, add all the sauces one by one and mix them well.  Season with salt and pepper.  Garnish with green onion and serve hot.

Ingredients: Quarter of pizza dough (that makes a 12 inch pizza) 1 tablespoon of sun dried tomato pesto Broccoli cut into bite size pieces 2 tablespoons of mozzarella Method: Start by preheating your oven to 375 degrees Fahrenheit and on a greased baking tray roll out the dough using your hand or a rolling pin into a 5 inch circle. Evenly spread the pesto on top of the dough and top it with some broccoli and mozzarella. Bake it for 7-9 minutes or until the cheese has melted and its slightly golden brown. Enjoy!

Ingredients: 1 tablespoon butter 1 cup chopped onion 2 cups green peas (fresh/frozen) 2 tablespoon of tomato puree 1-1/2 cup of vegetable broth Salt and pepper to taste 1 teaspoon of curry powder (optional) 1 teaspoon of cream (optional) Method: On medium heat, melt butter and add onion to it and saute. Once the onion is cooked through add in the green peas and saute well. Now add the tomato puree and mix well. Add 1-1/2 cup of vegetable broth and mix well. Season with salt and pepper to taste and bring it to a boil on medium heat. In a blender, puree the soup until very smooth.  Return the soup to the pot and bring it to a simmer after adding 1 teaspoon of curry powder. Before serving, add a spoonful of cream. Enjoy!