February 2020

Recipe – Vegetarian Chili

by Elizabeth Saigal

Ingredients (8 servings)

1/2 Onion diced
1 Garlic Clove grated
1 tsp Coriander
Chili pepper (sliced green pepper, flakes, powder – any combination as per your preferred hotness)
1 tsp ground toasted Cumin (substitute untoasted)
2 tsp Chole seasoning
Salt and Pepper to Season
1 can Black Beans
1 can Chili Beans (red beans in spicy sauce)
1 can Dark Red Kidney Beans
1 can Pinto Beans

Recipe – Indian Chole (Chickpea Curry)

by Elizabeth Saigal

Ingredients (4 servings)

1/2 Onion diced
Oil for sautéing
Salt and Pepper to Season
Baking soda
1 can 14 oz Tomatoes diced
1 cup Dried Chickpeas (cover in water and soak overnight)
4 cups Water
1 tblsp Chole seasoning

Recipe – Greek Salad Pasta

by Elizabeth Saigal

Ingredients (4 servings)

8 oz Pasta (I use Protein Plus, but your choice)
1/2 Onion diced
Oil for sautéing
8 oz Artichoke
Kalamata olives – sliced
1 Lemon – juiced
Feta cheese diced
1 Avocado diced
Salt and Pepper to Season
Optional fresh chopped tomato
Optional cream

Recipe – Swiss Chard and Kale Parmesan Pasta

by Elizabeth Saigal

Ingredients (4 servings)

8oz Pasta ( I use protein plus penne, but your choice)
1/2 Onion diced
1 Garlic Clove grated
Oil for sautéing
1 Bunch of Kale (leaf stripped from stem, washed and coarsely chopped)
1 Bunch of Swiss Chard (leaf stripped from stem, washed and coarsely chopped)
1/2 cup of Grated Parmesan
½ tsp of Coriander Powder
Salt and Pepper to Season
½ cup Cream

Recipe – Creamy Spinach and Mushroom Cheat Risotto

by Elizabeth Saigal

Ingredients (4 servings)

1 cup Rice (supposed to be Arborio but I use Jasmine)
1/2 Onion diced (red or your choice)
Oil for sautéing
1 Garlic Clove grated
1 tsp Coriander powder
Salt and Pepper to Season
8 oz Mushrooms (peeled and sliced)
2 cups Frozen Spinach (defrosted)
2 cups Vegetarian Broth
¼ cup Cream (I keep heavy in my fridge but any will do)