Around The World On Your Plate

Ingredients: 1 teaspoon minced ginger and garlic 1 medium onion sliced 1/4 cup green onion sliced (white and green separated) 1/2 medium bell pepper julienned 1 carrot julienned 1/2 cup green peas 1 teaspoon vegetarian oyster sauce 1 teaspoon soy sauce 2 teaspoon Sriracha or hot sauce Salt and pepper to taste 2 cups cooked noodles 2 tablespoons oil Method: Cook 2 cups of noodles per packet instructions and set aside. Drizzle a few drops of oil to stop them from sticking. Start by heating oil in a pan on medium high and adding ginger and garlic.  Now add the sliced onion and green onion and saute.  Next add the bell pepper, julienned carrot and peas and saute well. Next add all the sauces and mix well.  The amount of hot sauce can vary per your taste.  Adding oyster sauce is optional. Now add the cooked noodles and mix well. Season with salt and pepper and garnish with green onion and serve hot.

Ingredients: 8 ounce of mushroom halved 2 bell pepper cubed 2 onion sliced 1 inch ginger julienned 4 cloves of garlic minced 3-4 tablespoons of oil 2 green chilies slit or to taste 1/2 cup spring onion sliced (greens and white separate) 2 tablespoons of soy sauce 1 tablespoon of vegetarian oyster sauce (optional) salt and pepper to taste 1 teaspoon lightly toasted sesame seeds (optional) Method: Heat oil in a pan on medium.  Add green onion (white) and onion and saute for a minute. Next add slit green chilies, ginger and garlic and saute. Now add cubed bell pepper and saute well.  Season with some salt to help cook the vegetables. Next, add the mushrooms and mix well. Now its time to add soy sauce and you can also add some vegetarian oyster sauce along with salt and pepper. Cook until the mushroom is reduced to half and no moisture remains in the pan. Garnish with green onion and toasted sesame seeds and serve

Ingredients: 1 teaspoon ginger and garlic minced 1-2 green chilies chopped (optional) 1/2 medium onion chopped 1/2 medium bell pepper chopped 1 cup cabbage chopped 2 medium boiled potatoes 1 cup paneer grated Salt to taste 2 teaspoon soy sauce 1-2 tablespoons oil 1-1/2 cup bread crumbs Method: Heat oil in a pan on medium and add minced ginger, garlic and green chilies and saute. Next add onion and  saute  until translucent.  You can add some salt to help it cook faster.  Now add in the bell pepper and cabbage one by one and cook on medium heat. Next add the paneer and potato.  To this add salt to taste, soy sauce and mix well.  You can also add some freshly ground pepper. Turn off the heat and let it cool down completely. Preheat your oven to 375 degrees  Fahrenheit  and grease a baking tray and set aside. Now take a handful of the vegetable mixture and shape into a ball, roll it generously in bread crumbs and place it on the

Ingredients: For the dough: 2 cups wheat flour 1 cup warm water 1 teaspoon salt For the filling: 1-1/2 cups Paneer (grated) 1 sprig cilantro (chopped) 1-2 green chilies minced 1 teaspoon turmeric powder 1 teaspoon garam masala 1 teaspoon red  chili  powder salt to taste Oil as needed Method: Start by mixing wheat flour and salt.   Add 1 cup of warm water and knead into a soft dough.   Once it comes together, add a few drops of oil and knead again and set aside for a few minutes. In a mixing bowel, add grated paneer along with salt, cilantro, green  chilies  and all the other spices and mix well. Divide the dough and paneer mixture into equal portions. Now on a well floured surface, roll out the dough into a small disc making sure the edges are thinner. Place the filling in the center and pinch the edges to the center like a stuffed dinner roll. Gently roll out the dough making sure the filling does not come out.

For the base: 2 cups grated cauliflower 1 cup grated carrot 1 medium sized potato boiled, peeled, and mashed 2 teaspoons of pesto of your choice 1-2 teaspoon of oil salt and pepper to taste For the topping: You can use any choice of vegetables that you have in your refrigerator.  I used: Halved cherry tomatoes Sliced mushrooms sliced onions Broccoli cut into bite size pieces Shredded mozzarella Method: Heat oil on medium in a pan and add grated cauliflower and carrot. Saute it for a few seconds, now add salt and mix well and let it cook until all the moisture from the pan dries out. Once this has cooled completely, add mashed potato along with salt and pepper, pesto and mix well. On a greased baking tray, spread the mixture to a half inch thin, even layer. Bake this at 350 degrees Fahrenheit until the edge is light golden brown. Now top it with your favorite vegetables and cheese and bake until the cheese has melted. Serve hot.

Ingredients: 1/2 cup butter (unsalted) 1/2 cup powdered sugar 1/2 cup all purpose flour 3 tablespoons of milk 1 teaspoon vanilla extract Method: Start by creaming butter and sugar. Add vanilla extract and milk and mix well. Now slowly add all purpose flour and mix well until it’s all well incorporated Fill the pastry bag fitted with a Wilton tip 32 and gently pipe the cookies on a greased baking tray into your desired shape. Bake them at 325 degrees Fahrenheit for 10 minutes or until it is slightly golden brown. Cool it completely on the cooling rack before serving.