Today I’m sharing with you, my latest fascination with spiralized veggies! It’s a revolutionary way to taste and experience vegetables. It’s been a couple of months since I bought my Inspiralizer and it’s been the best $50 that I have invested. It’s changed the way I use veggies in almost everything – be it soups, salads, sandwiches, wraps or pasta!
Below is the recipe of an easy-peasy wrap, that takes just 10 minutes to put together and is packed with nutrients! It has the crunch of the zoodles ( zucchini noodles) and the creaminess of avocados 🙂 Do try it out!
Tip: You can experiment with any combination of beans, veggies and cheese!
Hope you enjoy it!
Crunchy Zucchini Noodle Wrap With Feta & Avocado
- 1 Tortilla wrap (6-8″)
- 2 tablespoons Hummus
- 1/4 Avocado, insides sliced
- Salt and Pepper, to taste
- 1 small fistful of Carrot Noodles
- 1/4 cup Black beans, rinsed
- 1/2 small Zucchini Noodles
- 3 tablespoons crumbled Feta cheese
- 1 tablespoon Mozzarella cheese
- Place the wrap on a large plate. Leaving one inch from the edges, spread out the hummus.
- Top the hummus with avocado and season lightly with salt and generously with pepper.
- Top the avocado with the carrot noodles and beans.
- Top the veggies with the zucchini noodles.
- Top the zucchini noodles with feta and mozzarella.
- Roll the wrap-up and cut in half to make two parts. Secure each part with a toothpick and enjoy!
Zucchini + noodles = Zoodles is the star of the dish. And it is well accompanied by the burst of flavors from basil, garlic and lemon!
All you need to turn that gorgeous green veggie into noodles is a spiralizer or julienne peeler. In moments you’ll have a giant bowl of healthy noodles ready to be devoured!
TIP: The pesto can be prepared ahead of time and stored in a jar in a refrigerator for 2-3 days! That could cut down your dinner making time by at least 2 mins. So dinner in 3 mins anyone?
Hope you enjoy it! 🙂
Quinoa Pesto Zucchini Noodles
- 2 medium Zucchinis
- 3 cups fresh Basil leaves
- 1/4 cup Pine nuts (plus more for topping, optional)
- 2 tablespoons nutritional Yeast (optional)
- 1 Garlic clove
- 1/2 teaspoon Lemon juice
- 1/2 teaspoon Sea salt
- 1/2 teaspoon Red pepper flakes (optional)
- 1/4 cup Olive Oil
- 1/2 cup cooked Quinoa
- Slice the ends off both zucchinis and run them through the spiralizer on the “spaghetti” blade or use the julienne peeler. Trim the noodles into smaller pieces and transfer to a bowl.
- Add basil, pine nuts, nutritional yeast. garlic, lemon juice and spices into the bowl of a food processor. Pulse two or three times until the ingredients start to break down. With the food processor running, drizzle in the olive oil. Scrape sides as necessary until you have an almost smooth pesto. Pulse in quinoa.
- Pour pesto over zucchini noodles and toss to coat.
- Garnish with additional pine nuts and/or torn basil leaves. Serve immediately.
Its simple to make & delicious to eat! It takes less than 30 mins to get ready and is healthy as well as nutritious! Give it a try!
Black Bean & Portobello Quesadillas
- 2 tablespoons Olive oil
- 1 small Onion, diced
- 2 cups Portobello Mushrooms, chopped
- 1 tablespoon minced Garlic
- 1 to 3 Jalapeno chilies, seeded and chopped, or to taste
- 1 14.5-oz. can Black beans, drained and rinsed
- 1 teaspoon Chipotle en Adobo, or to taste
- Ground Cumin to taste
- Salt and freshly ground Black pepper to taste
- 3 tablespoons chopped Cilantro
- 6 Whole Wheat Flour tortillas, one per quesadilla
- 1 cup grated low-fat or regular Cheddar cheese
- 1/2 cup Spring Onions, just the green part chopped
- Heat oil in a large skillet over medium heat, and sauté the onion and mushrooms until the onion begins to soften, for about 5 minutes.
- Add garlic and jalapeños, and continue to sauté for 1 minute more. Add black beans, chipotle en adobo, cumin, salt and pepper, and reduce the heat to low. Cook, stirring, until heated through. Add cilantro, and adjust seasonings to taste.
- Place 1 tortilla on a flat surface, and spoon about 1/3 cup mushroom-bean mixture onto one-half of the tortilla. Sprinkle on about 2 tablespoons of cheese. Fold the unfilled half over the ﬁling, and set aside. Repeat until the filling mixture is used up.
- Spray a nonstick skillet with nonstick cooking spray, and heat the skillet. Heat the quesadillas on the ﬁled sides until browned, for about 3 minutes. Turn over, and brown the second sides. Spray the skillet as needed with nonstick cooking spray. Place quesadillas on individual plates, and top generously with the salsa.
TIP: Serve with sour cream or any type of salsa or guacamole or all of them!
VARIATION: Feel free to add or subtract any veggies of your choice!
Native: After relishing variety of quesadillas at restaurants – plain cheese, veggies or black beans ones, I came up with this recipe – which combines all of them into one — to give you a healthy and fulfilling meal!
Hope you enjoy it!
Rich and creamy, risotto is Italian-style comfort food. Here’s a simple recipe to make the creamiest risotto using Arborio rice, peas and zucchini!
Adapted from: Martha Stewart’s Risotto recipe
Spring Risotto with Peas and Zucchini
- 2 cans (14.5 ounces each) reduced-sodium Vegetable broth
- 3 tablespoons Butter
- 1 to 2 large Zucchini (1 pound), peeled and cut into 1/2-inch cubes
- Coarse salt and ground Pepper
- 1/2 cup finely chopped Onion
- 1 1/2 cups Arborio rice
- 1/2 cup dry White wine
- 1 cup frozen Peas, thawed
- 1/2 cup grated Parmesan cheese
- Heat broth and 2 1/2 cups water in a small saucepan over low heat; keep warm. Meanwhile, melt 2 tablespoons butter in a 3-quart saucepan over medium heat. Add zucchini; season with salt and pepper. Cook, stirring often, until zucchini is golden, 8 to 10 minutes. With a slotted spoon, transfer zucchini to a plate.
- Reduce heat to medium-low. Add onion; cook until soft, 5 minutes. Season with 1 teaspoon salt and 1/4 teaspoon pepper. Raise heat to medium. Add rice; cook, stirring, until translucent around edges, about 3 minutes. Add wine; cook until absorbed, about 2 minutes.
- Cook, adding 1 cup hot broth at a time (stir until almost all liquid is absorbed before adding more), until rice is tender, 25 to 30 minutes total.
- Add zucchini and peas; cook until peas are bright green, 2 minutes. Remove from heat. Stir in remaining tablespoon butter and Parmesan. Serve, topped with more cheese.
- If you want, you can leave out the wine and replace it with an equal amount of broth.
Beans are an important source of protein. A very healthy choice for any meal or snack, they are also an excellent source of fiber, are low in fat and are high in complex carbohydrates, folate and iron.
– There are approximately 40,000 bean varieties in the world.
– Only a fraction of these varieties are mass-produced for regular consumption.
The recipe here uses chickpeas. The iron, phosphate, calcium, magnesium, manganese, zinc and vitamin K content present in chickpeas all contribute to building and maintaining bone structure and strength. Go ahead and soak in all the goodness of this recipe!
Mom’s recipe: Finally, my mom makes a debut on my page! yay!! 🙂
For cooking chickpeas
- 2 cups dried white Chickpeas soaked overnight in enough Water and 1/4 teaspoon Baking soda (optional)
- 2 inch Cinnamon Sticks
- 4-5 Black Cardamom
- 1 large Bay Leaf
- 3 Tea bags
For the masala gravy
- 1 large Onion, chopped
- 3 medium size Tomatoes, chopped
- 1 teaspoon chopped Ginger
- 4 green Chilies, slit or julienned
- 2 teaspoon Cumin powder
- 2 teaspoon Dry Mango powder
- 2 teaspoon Black Salt
- 1 teaspoon Red Chili powder
- 2 teaspoon Garam masala powder or Chana Masala powder
- 3 tablespoon Oil
- Some julienned ginger and coriander
- Pressure cook the soaked chickpeas with cardamom, bay leaf and cinnamon sticks wrapped tightly in a muslin cloth, till the chickpeas are cooked.
- Add tea bags to the cooked chickpeas and keep it aside.
- ln a pan, add cumin powder, dry mango powder and black salt. Mix and let them back till the powder turns black.
- ln a large pan, heat oil. Add the chopped onions & fry till golden brown.
- Add slit green chilies and fry for a minute.
- Add the chopped tomatoes & ginger and sauté the tomatoes till they become soft.
- Add the cooked chickpeas and saute for 5.6 minutes.
- Add the powdered mixture from step 3, red chili powder and garam/chana masala.
- Keep the whole mixture on ﬁre and simmer till the curry thickens a bit.
- Check the salt and seasonings and add more if required.
- Garnish with ginger and coriander.
Hope you enjoy it!
A colorful, light, vegan and gluten free nutritious salad!
We all know that brightly colored fruits and vegetables are our best source of phytonutrients, but recent research has recognized black beans as a strong contender in phytonutrient benefits. The seed coat of the black bean (the outermost part that we recognize as the bean’s surface) is an outstanding source of three anthocyanin flavonoids: delphinidin, petunidin, and malvidin.[Source: whfoods]
Woah! Isn’t that great?
The cilantro dressing brings a whole new level of flavor and freshness that’s hard to beat. You can serve it right away or make it ahead of time and chill it in refrigerator, so that it is ready to go whenever you are!
Southwestern Chopped Salad with Cilantro Dressing
- Large head of Romaine
- 15 oz. Can Black Beans, rinsed and drained
- 1 large orange bell Pepper
- 1 pint Cherry Tomatoes
- 2 cups Corn
- 5 green Onions
- 1 Avocado (Optional)
- 1 cup loosely packed Cilantro, and roughly chopped
- 1/2 Avocado (or 1/2 cup plain Vegan yogurt)
- 2 tablespoons fresh Lime juice (about 1/2 lime), more to taste
- 1-2 Garlic cloves
- 1/4 cup Olive oil
- 1 1/2 teaspoon white wine Vinegar
- 1/8 teaspoon Salt
- Make the dressing: puree all ingredients In a food processor/blender until smooth. Taste and adjust seasonings if necessary.
- Finely chop romaine, bell tomatoes. and green onions.
- Place all ingredients in a large bowl and stir to combine.
- Toss with desired dressing.
Hope you enjoy it!
An easy to make and healthy, single layered paratha!
A paratha is a flatbread that originated in the north of the Indian Subcontinent. It is still quite prevalent in the north of India, where wheat is grown and is the traditional staple of the area. Paratha is an amalgamation of the words “parat” and “atta” which literally means layers of cooked dough Parathas are generally served with various curries and side dishes. Parathas could be of various types – plain, stuffed, single layered, multi layered,etc.
The recipe here uses spinach and mustard green leaves to create a simple single layered parathas. Have them with curd or some curry like bengal gram or just like that ~ in any case it will taste good!
Adapted from: http://www.geetascuisine.com/recipe/green-spinach-mustard-paratha/
Spinach & Mustard Green Parathas
- 3 cups Wheat ﬂour
- 3 cups Baby spinach
- 2 cups Mustard leaves (only leaves)
- 1/4 teaspoon Kalonji seeds
- 1/4 teaspoon Carom seeds
- 1 teaspoon Salt
- 1/3 cup Oil for making parathas
- Some ﬂour for dusting
- Clean the leaves with water and coarsely chop them in a food processor or using knife.
- Combine all the ingredients in a mixing bowl. Knead the dough to make a smooth soft dough. Once it’s done, cover it and keep it aside for 10 min. After 10 min, knead the dough again for another 1 minute.
- Divide the dough into 20 equal portion and give a round shape.
- Dust it with dry wheat flour, cover it with clean cloth. Take one dough ball on wooden surface, roll it using by rolling pin into round paratha shape.
- Heat iron skillet or tava at medium to high heat. Once it’s hot, bring the temperature at medium heat. Place the raw paratha on hot tava. Roast from both side till slightly golden color from both side. Serve warm.
Hope you enjoy it!