Tip : All the dishes below can be cooked in under 15 mins by using mixed frozen vegetables or by pre-chopping vegetables.
Italian Red Sauce Casserole
2 lb Mix Vegetables : Broccoli, Cauliflower, Bell peppers, Carrots, Mushrooms, Squash, Kale, Green Beans, Beet Root, Peas, Onions etc
1 can Diced Tomatoes
1 Tbsp Italian Herb mix
1/4 cup Fresh or Frozen Basil
3-4 Bay Leaves
tiny pinch Clove powder
Olive oil
1/2 lb Cheese : Mozzarella / Parmesan / Asiago / Cheddar
Heat Olive oil and add Bay Leaves, then onions and Italian spices and saute. Add diced tomatoes and continue sauteing. Add tiny pinch of clove powder and salt per taste. Microwave vegetables for 2-3 mins and add them to tomato sauce. Stir for a few minutes. Add basil. Cover with cheese or cheese blend and put a lid till the cheese melts.
Indian Chaat
2 lb Mix Vegetables : Broccoli, Cauliflower, Bell peppers, Carrots, Squash, Kale, Green Beans, Beet Root, Peas, Onions etc
1 bunch mint
1 bunch cilantro
1 inch ginger
3-5 Thai green chilli
1 lime juice
1 tomato finely chopped
1 medium red onion finely chopped
Chaat Masala
Cheese : Mozzarella / White Cheddar / Amul Cheese
Roasted or spiced Peanuts
Blend mint, cilantro, thai chilli, ginger and lime juice with some salt and water. Microwave vegetable mix for 2-3 mins covered. Add cheese and microwave for 2-3 mins more till cheese melts. Mix in mint etc blend, tomato, onion and chaat masala into the vegetables. Sprinkle roasted or spiced peanuts and enjoy.
Indian Coconut Veggie Stir Fry
2 lb Mix Vegetables : Broccoli, Cauliflower, Bell peppers, Carrots, Squash, Kale, Green Beans, Beet Root, Peas etc
1 cup grated coconut
1/2 cup crushed roasted peanuts
1/4 cup ghee or oil (Vegan)
1 tbsp cumin seeds
5-6 curry leaves
4-5 thai green chilli
1 tbsp lime juice
Heat the ghee and when heated add cumin seeds, curry leaves and thai green chilli. Microwave vegetables for 4-5 mins. Add microwaved veggies to ghee made above and stir. Add salt, grated coconut and crushed peanut and stir some more. Mix in Lime juice and serve.
Indian Tandoori Paneer
1 lb Paneer cubes
2 lb Mix Vegetables : Broccoli, Cauliflower, Bell peppers, Carrots, Mushrooms, Squash, Kale, Green Beans, Beet Root, Peas, Onions etc
1/2 cup yogurt
1-2 tbsp Tandoori Masala
Mix all ingredients and allow marination for 30-60 mins (optional). Pre-heat oven to 400F. Spread the ingredients in a flat tray and bake in the oven for 20-30 mins.
Thai Peanut Curry
2 lb Mix Vegetables : Broccoli, Cauliflower, Bell peppers, Carrots, Mushrooms, Squash, Kale, Green Beans, Beet Root, Peas, Onions etc
1/2 cup peanut butter
2 tbsp soy sauce
2 tbsp lime juice
2 cloves garlic chopped
1 tbsp oil
Heat oil and saute garlic and onions. Add rest of the veggies and saute more. Add soy sauce and peanut butter and mix till peanut butter is smooth. Add lime juice, mix and serve.
Thai Red/Green Curry
2 lb Mix Vegetables : Broccoli, Cauliflower, Bell peppers, Carrots, Mushrooms, Squash, Kale, Green Beans, Beet Root, Peas, Onions etc
1 cup Firm Tofu
1 can Full Fat Coconut Milk
2 tbsp Thai Red or Green Curry Paste
1 tbsp oil
(optional) Basil Leaves
Heat oil and saute onions. Add rest of the veggies and tofu and saute more. Add coconut milk and bring to boil. Add Thai curry paste and let it boil on low heat. Add basil and serve.
Cauliflower Rice/Couscous
Grate cauliflower florets or pulse a few of them in food processor to get coarse round shape.
Boil 1/2 cup water and add grated cauliflower. Lower heat and cover for 5 mins.
Use in place of rice or couscous.
Zucchini Spaghetti
Use a Zucchini Pasta Maker or special peeler to make thin noodles of zucchini
Saute in olive oil for 1 minute. Add little water and boil for 5 mins. Add salt to taste.
Use in any pasta recipe.