Vegetarian Turn-Overs

There are plenty of 'Hot Pocket' types of foods out there. And you'll find lots of nice vegetarian versions too. This is the version my family loves for lunch. 

Vegetarian Turnover with Cashews and Indian Spices

1 Potato - chopped small
1 Carrot - chopped small
Half cup fresh or frozen green peas
1 cup very small fresh cauliflower florets
1 half of a small tomato - seeded and chopped
3 tbsp. chopped onion
1 tsp. cumin seeds
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. turmeric
pinch ground ginger
cayenne pepper to taste
salt to taste
1 tsp. cooking oil
2 tbsp. cilantro leaves - chopped
1/2 cup broken up pieces of raw, unsalted cashew nuts - roasted and allowed to cool
(Optional) 1 egg + 1 tbsp. cold water - beaten

I box ready made puff pastry

Set your puff pastry on a cookie sheet. If frozen allow to thaw.

Meanwhile heat the cooking oil and add the cumin seeds. Let them sputter for a moment and then add the onion. Sauté until starting to brown and add spices. Stir and then add all remaining vegetables except the peas. Sauté until the potatoes and carrots are cooked. You may add a little water while cooking, just make sure the final product hasn't any liquid gravy. Add the peas and cilantro and heat through for a few more minutes. Season well with salt to taste.  Remove from heat, allow to cool. Once cool mix in the cashew nut pieces.

Heat oven to 400 F, or pastry manufacturers recommendation. Cut the puff pastry sheets into four squares each. Top half of the square with filling. Paint the two sides of the bottom part of the pastry with the egg mixture to seal. Fold the other part of the square (so it turns into the classic triangle turnover shape) over the filling and seal the sides. Paint the top with the egg mixture and place the tray in the oven. Allow to bake until the turnovers are golden brown.

We enjoy the turnovers served with a spicy ketchup (mix Sriracha and Ketchup) and a cool salad on the side.

If you buy or make vegan puff pastry, and omit the egg glaze these turnovers are easily made vegan.

Holding on to Summer Salad.

I just posted this salad to my facebook and judging by the number of 'Like' clicks the colors must appeal to everyone.  I created this salad a few months ago and it has become a huge hit among family and friends alike. The simplicity of this salad is the key. It comes together in mere minutes but I do recommend letting it sit for an hour to allow the flavors to come together. The other appeal of this wonderful salad is that the options for change are limited only to your imagination.

A doctor's appointment a few days ago was a wake-up call. I was placed on cholesterol lowering medication. Frankly, I have no intention of taking them. I will work at changing my dietary habits even more and eating a healthy, colorful, balanced diet without sacrificing flavor. This salad is a good step in that direction.

Ingredients

One can chickpeas, drained and rinsed.
1½-2 cups seeded and diced cucumber
A good handful of cherry tomatoes halved or 1 good size tomato seeded and diced
... Half a sweet pepper (capsicum) seeded and diced (any color will do)
2 tablespoons of chopped onion
half a grated garlic (optional)1 tablespoon of olive oil
salt and pepper to taste
***
And now that you have the basic ingredients it's time to have fun. Toss, it all together and get creative. Alter the flavor by changing the dressing. For acids you can add balsamic vinegar, lemon juice or red wine vinegar. For the seasoning add pepper, mint, basil, parsley or whatever else you feel like.
Added toppings that are wonderful are feta or any tangy goat cheese. If you like up the spice factor by adding diced jalapeno.

Skip the olive oil and make a dressing by mixing yogurt, the seasonings, and onion (plus garlic if using) together. A Yogurt based dressing will work extremely well with some extra chopped onion and plenty of mint.

The chickpeas make this salad is quite substantial. Along with some crackers or toasted pita bread it would make a great light lunch.

Flavors of India for Breakfast?

Breakfast is one of my favorite meals of the day. I love it when I get to sit with my husband and eat the kind of breakfast my kids wouldn't touch. You know, the grown up kind like a fragrant fritata or a veggie loaded omelet.  This recipe shown here would lend itself well to a light lunch or supper. The inspiration for this loaded scrambled egg comes from the Parsi dish 'Akuri' which is an explosion of flavors right at breakfast. The flavors in this vegetable loaded scramble can be kept light as my husband prefers it, or a bit stronger the way I like it. What's so amazing about this meal is that you can get an entire serving of vegetables right there for breakfast. I am estimating the quantities in this recipe as I have never measured it.



Clicking on this picture will show you a  larger, and more mouthwatering version.


Ingredients
(serves two)

chopped onions - about a quarter cup
roughly diced green peppers (or any other color you have on hand) - a half cup
zucchini quartered lengthwise and then sliced across to yield quarters - 1 cup
tomatoes - seeded and chopped for cooking and garnish - 3/4 - 1 cup
In terms of vegetables, these are the ones I would definitely say are a must
These are the other ones I like to add
summer squash - cut the same way as the zucchini - half cup
corn - cut off one cob or frozen (half cup)
left over potato (especially from Indian meals)
left over chickpeas or Chole (Indian Chickpea stew)

3-4 Eggs (we use half real eggs and half fake liquid eggs due to cholesterol issues)
salt and pepper to taste
¼ teaspoon of ground cumin
¼ teaspoon of ground coriander
1 teaspoon of any cooking oil (for health reasons I use olive oil)
chopped cilantro (quite optional if you hate them but if you are ok with it, really enhances the flavor)

Heat the oil in a pan and add the chopped onions. If you make this for lunch or dinner and like things a bit livelier you could add a small amount of crushed garlic. Too much garlic will overwhelm the balance of flavors in this recipe, so go easy. *Saute the onion until translucent and then add all the vegetables except for the tomato, cilantro, and left over potatoes and chickpeas (if adding). Saute on medium heat for 3-4 minutes stirring occasionally. Add the seasonings,  tomato, chickpeas and potatoes (if using) and stir, let heat through for 1-2 minutes. Add the chopped cilantro and then crack over the whole thing, the eggs. Stir gently but do break the yolks. Reduce the heat to medium low and allow the egg to set. Stir gently periodically to make sure all the egg is cooked. Taste for seasoning and adjust as needed.

I love to eat this with a little extra chopped fresh onions, tomatoes, and cilantro. A squeeze of fresh lemon brings out the flavors of all the vegetables.  Serve with it toast or better yet, some toasted pita bread or any Indian roti.

This is a substantial meal which will keep you satisfied during a long morning or comfortably filled on a warm summer night. 

Almost all my recipes lend themselves extremely well to substitutions and additions. To me cooking has always been creativity. I was lucky that I had a mother who is an amazing creative cook and a father, who is a fantastic cook in his own right. My childhood memories are filled with family friends appearing suddenly on a Sunday morning at our door with grocery bags filled with fresh ingredients. 'We brought food, will you cook for us?' And my parents never disappointed them. Everyone was handed kitchen tools, cutting boards, bowls and colanders and given instructions. Soon the kitchen was filled with the sounds of animated discussions, laughter and the aromas of a multitude of spices, herbs and fresh ingredients coming together in an altogether magical way.

*A note on cooking onions for this recipe. If you like a light flavor add the veggies when the onion is translucent. If you like the flavors stronger let the onion start to lightly brown before adding the veggies.

Cooking is a forgiving art. So go for it. And for anything you didn't like, give it to the dog or the sink disposal. I've never heard them complain.