Vegetarian Recipes

veggie-food

Part of a healthy yoga lifestyle is having a vegetarian diet. You all know this already – it’s good for the environment, it’s good for your body, and it’s a form of compassion for animals. Some people say that vegetarian food is bland – they have no idea! Check out this space for a number of vegetarian recipes. If you’ve got a recipe you’d like to share with us, drop us a note at krishnaclub108@gmail.com and we’ll publish your recipe with a credit to you! Happy cooking! #nomnom

Eggless Chocolate Chip Cookies

chocolate

Ingredients

  • All purpose flour (Maida) – 1 cup + 2 tablespoons
  • Baking soda – ½ teaspoon
  • Salt – a pinch, skip it if using salted butter
  • Unsalted butter – ½ cup or 1 stick, soften to room temperature
  • Granulated sugar – ¼ cup
  • Light brown sugar – ¼ cup
  • Vanilla extract – ½ teaspoon
  • Milk – 2 tablespoons
  • Chocolate chips – ½ cup

Directions

  1. Preheat the oven to *350 degree F or 180 degree C* for at least 10 minutes.
  2. Line a cookie sheet with parchment paper or just spray with nonstick spray.
  3. Take dry ingredients (all purpose flour, salt and baking soda) in a bowl. Whisk it till they incorporated and keep it aside.
  4. Take soften butter in another bowl. Beat it with wire whisk or by electric mixer till it becomes creamy and smooth.
  5. Then add both sugars (granulated and brown sugar). Again beat till it becomes fluffy (about 2 minutes).
  6. Then add vanilla extract and milk. Whisk till it gets incorporated.
  7. Add dry ingredients. Beat it until incorporated.
  8. Add chocolate chips. And fold them in. If dough looks soft and sticky than chill it into refrigerator for about 30 minutes.
  9. Now make 1 inch size balls from chilled cookie dough. Place on the cookie sheet few inches apart from each other, because they will spread as bake.
  10. Bake them for 10-12 minutes in preheated oven or until the edges are become golden brown.
  11. Let it cool into the sheet for 5 minutes. After that, remove it to the cooling rack to cool completely.

Tomato Soup for four

tomatoe-soup

Ingredients:

  • 2 tomatoes
  • 1 can crushed tomatoes
  • Ginger  – little less than ¼ cup
  • Celery – 1 bunch
  • Carrots – 1 big / two small
  • Olive oil
  • Black pepper
  • Paprika
  • Brown sugar
  • Oregano
  • Thyme
  • Fresh basil
  • Cream / half and half
  • Salt

Directions:

  • Blend the tomatoes
  • Grate carrots
  • Cut celery – very fine
  • In a pot, add:
    • Olive oil, ginger and carrots
    • A dash of cumin 
    • Add tomatoes and crushed tomatoes
    • Add celery
    • o   Black pepper – 1 tbsp
    • Paprika – 1-2 tbsp
    • Brown sugar – 4 tbsp
    • Oregano – 1-2 tbsp
    • Thyme – 1-2 tbsp
    • Fresh basil
  • Let cook for a while, then add 1.5 L of water (4.226 cups = 1 litre)
  • Simmer
  • Add 1.5 Litres of water (4.226 cups = 1 litre)
  • Simmer
  • Add some cream (half / half) if you want
  • 2 tbsp of salt at the end
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