Creamy Cashew Vegetable Korma

1 bunch asparagus, hard parts trimmed and cut into 2 inch pieces
2 crowns of broccoli, cut into florets
4 medium sized potatoes, cut into large dice
2 cups cut fresh baby spinach leaves
2 carrots, cut into rounds or large dice
1 tbsp chopped garlic (optional)
1 tblsp chopped ginger
2 small green chillies, thinly sliced and deseeded
1 tsp cumin seeds
2 red chillies, torn and deseeded
2 tsp coriander-cumin powder
1 - 2 tsp garam masala powder (or curry powder)
1 tsp turmeric powder
2 - 3 tblsp cooking oil
1/3 cup cashewnuts, ground into a smooth paste
2 - 3 tsp salt

In a large saucepot, heat the oil. Brown the garlic. Add the cumin seeds and red chillies; when they splutter, add potatoes, green chillies, ginger and turmeric. Sautee for a few minutes.

Add all the other vegetables (except spinach), salt, coriander-cumin powder and garam masala powder, with enough water to cover. Cook on medium heat.

When vegetables are halfway done, add spinach. When almost cooked, add the cashewnut paste. Stir well and cook for an additional few minutes. If mixture becomes too thick, dilute to desired consistency with water.

This dish is delicious with flatbreads or rice. Experiment with your favorite vegetables - anything goes!

Black Bean Chili

1 small can of corn (undrained)

1 can of black beans (undrained)

3 - 4 stalks of green onion, washed and sliced (or) 1 small onion (any kind)

1 red bell pepper, seeded and cut into pieces

1 green bell pepper , seeded and cut into pieces

1 large or 2 medium sized tomatoes, chopped

A few cloves of garlic (optional)

1 finely sliced green chilli (optional)

1/2 tsp coriander-cumin powder

1/4 tsp ginger powder

1/4 tsp red chilli powder (increase to 1/2 tsp if not adding green chilli)

1/2 tsp curry powder

1 tsp salt

2 tblsp olive oil

1 tablespoon chopped cilantro (coriander leaves) - optional

1. Heat olive oil in cooking pot. Add garlic cloves and sautee till browned.

2. Add the green onion, stir for a few seconds.

3. Add the peppers and spices and sautee for a couple of minutes.

4. Add the tomatoes; after a couple of minutes, add the corn and cook till peppers are almost done.

5. Add the black beans and cook for additional 3 - 5 minutes. Add the cilantro a minute before removing from heat.

This chili goes well with bread, plain white/ brown rice or Spanish rice

Healthy Vegetable Soup

2 cups cut kale (with hard center ribs removed) and/or spinach

1 cup diced red potatoes (with skin)

1 large tomato, chopped

½ cup carrot, diced or cut into rounds

½ cup celery, sliced

1 cup diced butternut squash

1 tsp coriander-cumin powder or curry powder

½ tsp Mediterranean or Italian seasoning

½ tsp ginger powder

½ cup onion, chopped – optional

1 tsp chopped or crushed garlic – optional

2 tblsp olive oil

Salt and freshly ground black or multi-pepper to taste

Heat olive oil in a large pot. Brown the garlic. Add onion and sautee for a minute. Reserve the squash. Add all other vegetables, and spices (except the pepper).

Add 6 cups water (or enough to completely cover the vegetables). Bring to boil and cook on medium-low until vegetables are tender. Add the squash halfway through cooking.

Season with fresh ground pepper, and serve with a hearty loaf of bread.





Semiya Kichadi (Indian style vermicelli with vegetables)

This dish borrows its peanutty flavor from the traditional Maharashtrian 'sabudana kichdi', and is enriched with vegetables. For an extra nutritious kick, toss in some cooked chickpeas, edamame or stir-fried tofu. Use pre-packaged dry roasted cut vermicelli from an Indian grocery store (such as Priya or Bambino). If using regular (pasta) vermicelli, cut into pieces no more than 1-1/2 to 2 inches long and roast with a few teaspoons of oil (or dry, if peferred)  until reddish brown.

2 cups semiya

1 large potato (or 2 medium)

1 to 1 to 1-1/2 cups fresh or frozen mixed vegetables (suggestions: broccoli, cauliflower, cabbage, carrots, beans and potatoes; onions, potatoes and peas)

1 tsp fresh grated ginger (or 1/2 tsp ginger powder)

2 green chillies, whole or halved - optional

Turmeric powder

Hing (asafetida powder)

Salt

1/2 tsp mustard seeds

Grind to a coarse powder:

1/3 cup dry roasted peanuts

1 tsp tsp cumin seeds

1 tsp coriander seeds

1 - 2 whole red chillies

Cooking oil

1. Add 2 cups water, 1/2 tsp turmeric and 1 - 2 tsp salt to the roasted semiya and cook on medium-low till water is absorbed, stirring once in a while to make sure it does not burn.

2. In a skillet, heat 4 tblsp oil. Add mustard seeds. When they splutter add the potato and stir.

3. Add the chillies and ginger, along with a teaspoon of salt.

4. Sautee the potatoes for 2 to 3 minutes, then add other veggies (cut into small pieces). Sautee the veggies, adding the peanut-spice powder when they are almost done. Cook for 5 more minutes.

5. Add the cooked semiya to the skillet, or transfer the veggies to the pan in which semiya was cooked.

6. Stir on medium low heat for 2 to 3 minutes until well mixed.

Note: You can substitute the peanut-spice powder with powdered spices, added to the vegetables while cooking (cumin-coriander powder, chilli powder and/ or curry powder). Garnish with roasted cashews or peanuts, and chopped cilantro (coriander leaves).