Vegetarian: portobello mushroom burger, yam chips, and spring salad with nuts and berries

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Veggie Chips

Make the yam chips (or veggie chips) first because it will take time to bake.  Try using a mandolin (special slicer) that can cut the slices thinly. Preheat oven to 400 degrees F.  Place the slices on aluminum foil sprayed lightly with olive oil.  Season with whatever you like.  Bake for 15-20 minutes.  You want the chips crispy!  Take out when slightly browned along edges.

Portobello Mushroom Burger

I remove the gills of the mushroom with a spoon.  Lightly brush off any soil from the mushroom cap.  Pluck off the stem.  Pour some balsamic vinegar or worcestershire sauce on the underside of the mushroom (so it’s like a mini bowl) and drizzle some olive oil and let it sit to soak up the juices.  Sprinkle some salt/pepper/garlic powder for flavor.  Slice some red onion rings for the grill.  I picked up some alfalfa and onion sprouts, roma tomatoes, spring salad mix, and spicy guacamole to dress the burger.  Preheat the grill on medium heat.  Place the cap side of the mushroom on the grill first so the juices can sizzle and continue to soak the mushroom.  Also, grill the red onions as well.  Flip the mushroom after 5-10 minutes.  Pour any excess juice onto the grilling onions.  Grab some hamburger buns and butter each side and throw them on the grill as well.

Spring Salad

Grab some spring salad mix.  Place some walnuts or whatever nuts you have at home on an aluminum foil or baking sheet and drizzle with olive oil, salt, chili powder, and agave syrup.  Toast them at 400 degrees F for 10 minutes.  Remove from heat.  Cut up fresh fruit that is in season and mix with spring salad.  Dress with your favorite dressing and place toasted nuts in as well.

Open your favorite beverage and enjoy!!







Vegetarian Indian meal

Indian Bean appetizer:

1 can of beans (garbanzo, kidney, black, etc)

mustard, cumin and chili pepper to taste

Olive oil

Scraped or shaved coconut 

Drain the water from the beans. Heat the oil and trow in the seeds covering slightly because mustard seeds pop.  Sautee the beans in it for a few minutes. Add salt to taste as well the coconut shavings and lime juice. Can garnish with cilantro.




1/2 cup diced tomatoes

1 tablespoon tomato paste

1 1/2 tablespoons vegetable oil

1/2 teaspoon mustard seeds (black or brown, not yellow)

2 shallots, sliced

3 large cloves garlic, minced

1 tablespoon minced ginger

1 teaspoon cumin

1 1/2 teaspoons coriander

1/4 teaspoon cayenne, or more to taste

1/3 cup coconut milk

1 teaspoon salt

1 teaspoon sugar

2 large Yukon Gold potatoes (about 7 ounces), cut into an approximate 1 1/2″ dice.

1 can chickpeas

2 tablespoons finely chopped cilantro, plus a few springs for garnish

1 teaspoon white wine vinegar


Combine the diced tomatoes and tomato paste in a mini food processor and process until smooth. Set aside.


Heat the oil over high heat in a large cast iron pan until smoking. Add the mustard seeds and cover immediately, and wait till they stop popping (15 seconds). Turn the heat to medium and add the shallots, garlic, and ginger. Cook for about 5 minutes, stirring nearly constantly, until the shallots are quite golden. Add the cumin, coriander, and cayenne, and cook for another minute or so, to toast the spices. Pour in the pureed tomato, and cook down for 3-4 minutes. It should be reduced to an almost paste-like consistency.


Pour in the coconut milk and the salt and sugar and bring to a boil. Add the potatoes and return to a boil, then turn the heat to low and cover the pan. Cook until the potatoes are soft–easily pierced with a knife–then uncover and add the chickpeas with some of the liquid from the can. Cook for 5 or 10 minutes, until heated through. Add the cilantro and cook a minute more.


This tastes best made ahead, so if you have time, cool it, then transfer to the fridge until ready to eat. Then reheat until piping hot, add the vinegar, stir to distribute, and serve, garnished with fresh cilantro.



Jasmine Rice



3 Tbs olive oil

1 clove garlic, whole (optional)

2-3 cups white Jasmine rice

3-4 cups water

Kosher salt to taste, about 1 Tbs



In small pot add your garlic, rice, and olive oil over high heat. Toss rice in oil until it goes from opaque to translucent, then back to opaque. At this point, add the water and the salt. Taste the water to make sure it’s to your liking on salt content. Cover pan and let simmer for about 20 minutes, or until rice is soft but not mushy.


For tadik, when rice is done, mound it then place a dry paper towel between the lid and the lip of the pot. Let rice cook a bit longer, about 5 minutes, over low heat, until a crust forms at the bottom and the rice is caramelized. 





1 cinnamon stick

a few cardamom pods

Blend of flavorful and colorful Indian Teas

Sugar to taste


Warm up the milk in a pot and put in all the ingredients in and stir. Add the tea and wait until the tea releases all of its color.  Then sift the other ingredients out and pour the chai and enjoy.