This Singapore noodles recipe is a vegan version of the popular take-out dish without compromising on taste. The noodles are made with vermicelli and exotic Madras curry powder.

Hearing the name of the dish, if you thought this recipe originated in Singapore, you are wrong. In fact, you rarely find this dish in Singapore. This curried vermicelli noodles that are so popular around the world originated in Hong Kong and were created by a chef during the 1950s. During that time, Hong Kong was a British colony and a trading hub of spices and curry powders from India. This dish gained popularity quickly due to the simplicity of the recipe and the exotic touch of curry flavor. The main must-have ingredients for this dish are rice vermicelli and curry powder. You can play with the other ingredients according to your taste. This recipe is a vegan version that doesn't compromise on any of the flavors Info

Ingredients

• 1 package vermicelli noodles
• 1 small yellow onion, sliced
• 1 green bell pepper, cut into strips
• 1 red bell pepper, cut into strips
• 1 small carrot, julienned
• 4 to 5 green onions, cut into strips
• 1 package extra firm tofu
• 2 tablespoons Madras curry powder
• 1/2 teaspoon chili powder (optional)
• 2 red chili peppers, sliced
• 1/2 inch ginger, julienned
• 1/2 teaspoon turmeric powder
• 2 tablespoons soy sauce
• 1 tablespoon shaoxing wine (optional)
• 1 tablespoon vegan oyster sauce
• 1 teaspoon sugar
• Salt, as required
• Oil, as required

Directions

1. Remove the excess water from the tofu and crumble it to resemble scrambled eggs.
2. In a wok, heat some oil, add the tofu, a pinch of salt, turmeric, and 1/2 curry powder. Let it brown slightly and set it aside.
3. Place the remaining curry powder in a bowl. Add the chili powder if using. Heat up 1 tablespoon of oil and pour it on top of the curry powder. Cover and set aside.
4. Soak the vermicelli in hot water for a few minutes, then drain. Add 1/2 teaspoon of oil and spread it to cool.
5. Heat up the wok, add oil. When the oil heats up, add ginger, onion, bell peppers, and carrots. Sauté on high heat. Add the white parts of the green onion.
6. Add the vermicelli and pour the curry oil on top. Mix thoroughly.
7. Add turmeric, soy sauce, shaoxing wine (if using), oyster sauce, and sugar. Combine well.
8. Add the prepared tofu and red chilies. Cook for a few minutes.
9. Serve hot and enjoy!

Pambazo (pamˈbaso) is the name of a Mexican white bread. It is also the name of the dish made with this bread dipped in a red guajillo pepper sauce and filled with papas con chorizo (potatoes with chorizo).

For those who have never heard of this name ‘Pambazo’, it is a very popular Mexican sandwich made with spicy chorizo and potato using a bread called Pan basso. The top of the bread is coated with a salsa made of guajillo peppers and fried in a pan with a bit of oil until it becomes crispy.

The salsa–a guajillo pepper sauce–is really quite simple to make. Dried chilies, diced onions, garlic, a bit of salt, and water is all it takes to make a delicious, vibrant sauce to bathe the bread in.

The crispy bread is then filled with creamy refried beans, chorizo potato mixture, lettuce, crema, and Queso Fresco. Pambazos are not a spicy sandwich, but they have a rich taste. In Mexico, they are sold everywhere, on streets, in restaurants, and cafeterias.

I have never had this sandwich before and definitely had no clue how it would taste. I have not seen this being on the menu in any of the local restaurants, and even if they do, I would not have been able to taste it as I am a vegetarian. So, the only way is to prepare one by myself. I was looking for ways to use my favorite ingredient soy Chorizo apart from making Chili and felt like hitting a jackpot when I found out about this sandwich. I used a bread that is locally available for me called bolillos. You can either use bolillos or teleras as it is very difficult to find the traditional pan basso bread. This is a very filling sandwich with all the yummiest fixings to enhance the flavor.

Ingredients

• 5 to 6 guajillo peppers
• 1/4 white onion
• 2 garlic cloves
• Salt and pepper
• 4 bolillos bread
• 1/2 packet Soy Chorizo
• 3 medium-sized potatoes
• 1/2 cup vegetarian refried beans
• 1/2 cup salsa verde (store-bought or prepared)
• 1/2 cup sour cream
• 1/2 cup or as needed crumbled queso fresco

Directions

1. Bring a small pot of water to boil and place the chilies, onion, and garlic and let it sit for some time until the chilies are fully rehydrated.
2. Strain the chilies, onion, and garlic, add them to a blender, add required salt and pepper, and 1/2 cup of the water used to rehydrate the chilies.
3. Blend it until smooth. Transfer it to a bowl and set aside.
4. Peel the potatoes and cut them into small cubes and cook them in boiling water until tender. Make sure you do not cook them too much. They need to hold their shape a bit.
5. Now, in a pan, heat up a few teaspoons of oil, add the soy chorizo and sauté for a few minutes. You can add chopped Jalapeños if you need more heat in your sandwich.
6. Now, add the cooked potatoes and fry for a few more minutes until the potatoes soak up all the yummy flavors from the chorizo.
7. Now, cut the bread into halves, brush the top and bottom with a generous amount of the salsa.
8. In a pan, add 2 teaspoons of oil, coat all sides, and fry the bread only on the top and bottom side until crispy.
9. Remove the bread from the pan, fill them with layers of refried beans, potato chorizo, and top it off with lettuce, sour cream, salsa verde, and queso fresco.
10. Enjoy the sandwich!

This vegan chili recipe is so hearty, spicy and flavorful that it will satisfy even the meat lovers in your home.  The spicy soy chorizo adds up to the meatiness, flavor and color. It was a game changer for me when I discovered this soy chorizo product several years before. You can find it in any of your major grocery store in the section where they sell tofu and other vegan products. Traders Joe's, Walmart and many other stores carry them and should be easy to find it.

I like a lot of heat in my chili and used Serrano, Jalepeno, Chipotle and Red Chili powder to achieve the spice and heat I needed. You can always omit some of them according to your taste.  Also for the beans I have used red kidney, pinto and black beans but you can be easily substitute with Garbanzo or any other type.

The next main ingredient is the tomato. I prefer to use canned tomatoes for more robust and intense flavor but please free to substitute blanched crushed fresh tomatoes. In addition, the best part of this chili is how much vegetables I can sneak in without any complaints from kids. I have used red pepper, green pepper and carrots. Corn and parsnip would work great too.

Talking about the toppings, you have unlimited options like Avocado, crushed tortilla chips, Cheese, Frito-Lay's corn chips and sour cream. My favorite way to eat this chili is to place 2 tablespoons of cooked brown rice in the bottom of the bowl, fill it up with chili and with almost all of the above mentioned toppings.

Ingredients

• 1 Serrano pepper
• 1 Jalapeno pepper
• 1 Chipotle Chilli in Adobe Sauce
• 1 tsp of the Adobe Sauce
• 5 garlic pods
• 1 tsp cumin powder
• 1 tsp chili powder or smoked paprika
• 1 can red kidney beans
• 1 can pinto beans
• 1 can black beans
• 1 pkg soy chorizo
• 1 green bell pepper
• 1 red bell pepper
• 1 small onion
• 2 carrots
• 2 cans of diced tomato.
• 2 tablespoons of oil
• Toppings like avocado, cheese, sour cream, and corn chips

Instructions

1. Chop the chilies finely. Remove seeds if you prefer less heat in your chili. Chop the garlic.
2. Dice onions, red bell pepper, green bell pepper, and carrots.
3. Heat oil in a large pot or a dutch oven, add the chilies and garlic, and fry for a few minutes.
4. Add the chopped onion and cook until slightly brown. Then add the peppers and carrots.
5. Squeeze out the soy chorizo from the packet and saute for some time.
6. Add the Adobe sauce, cumin, and chili powder, and cook it until the raw smell goes

This Spicy Pan Fried Fish Taco recipe is made with the perfect combination of spices, finger licking good taco sauce and all the best fixings including cabbage, pico de gallo, Avocado and Cotija cheese. This recipe is a great healthy alternative to the deep fried version.

Give the Summer a perfect ending with these absolutely delicious, simple to make and healthier fish taco’s which will become your family favorite! Even though I do not eat fish, it is still my favorite meal to prepare for the family as typically I am in and out of the kitchen in just 30 min. You just cannot go wrong with this easy, fresh and flavorful recipe. Corn tortillas work great for these taco’s and using purple cabbage makes it lot prettier! I used cod for this recipe but you can always substitute with any white flaky fish like mahi mahi, halibut or even tilapia. You can adjust the heat level for fish in the recipe to your liking. The best of part of recipe is the simple taco sauce with added kick using chipotle red pepper.

Ingredients

For the fish marinade

• 3 - 4 Cod fish (to make 8 strips)
• 1 tbsp olive oil
• 1 tbsp lemon or lime juice
• 2 tsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 tsp chipotle chili powder
• Salt and pepper

For the sauce

• 1/4 cup Mayo
• 1/2 cup sour cream
• 1 tsp chipotle chili powder
• 1 tsp garlic powder
• 2 tbsp lemon juice
• Hot sauce or Sriracha (as per your liking)
• Salt and pepper

For the pica de gallo

• 1/2 small white or red onion
• 2 roma tomatoes
• Lemon juice
• Cilantro
• Salt and pepper
• 1 jalapeno (seeded, optional)

Other ingredients

• 2 tbsp oil
• 1 cup red or green cabbage (shredded)
• 8 corn tortillas
• 1/2 cup Cotija cheese
• 1 cup diced avocado

Instructions

1. Cut the fish into strips.

2. Mix all the ingredients listed for the marinade. Adjust seasoning to your liking. Marinade the fish in it for a minimum of 1 hour.
   

3. Meanwhile, prepare the sauce by mixing up all the ingredients listed for the sauce.

4. Prepare the pica de gallo. Chop onions and jalapeno (if using) finely. Remove the seeds and watery flesh from the tomato and chop it into small pieces. Mix onion, jalapeno, tomato, lemon juice, cilantro, salt, and pepper. Set it aside.

5. Heat 2 tbsp of oil in a pan or skillet. Make sure the pan is evenly coated with oil. Now place the fish in the pan and let it cook for about 2 to 3 minutes. When you see the fish is browned up nicely on the sides, it is time to flip and cook on the other side. If you try to flip earlier, the fish might get stuck to the pan. So be patient.
   

6. Now heat up the corn tortilla in a pan until slightly brown.

7. Arrange the taco by placing 2 strips of fish in the bottom of the tortilla. Top it with pica de gallo, shredded cabbage, avocado, cheese, and a generous drizzle of the taco sauce.

This is a perfect summer recipe which screams freshness in taste as well as the looks. The inspiration for the recipe comes from a Modern Mexican joint in Little Rock, Arkansas called Local Lime. They have a section in the menu just for salsa’s and this absolutely flavorful zucchini salsa is the one thing I wanted to recreate after my visit to that restaurant. This salsa is made with roasted zucchini and chilies. Instead of sprinkling the pepitas (pumpkin seeds) on the top of the salsa like the restaurant version, I decided to blend it along with salsa to give more body and richness to it. Lime juice and cilantro adds up to the freshness of this recipe. This not only serves as dip but also be used as a topping for taco’s or quesadillas. Try this and I am sure it will be your new favorite salsa.

Ingredients

• 2 medium-sized zucchini
• 2 Mexican or poblano chilies
• 1/4 cup toasted pepitas
• 1 garlic clove
• 1 tbsp lime juice
• 1/2 cup cilantro
• 1/4 cup olive oil
• Salt and pepper

Instructions

1. Cut the zucchini and the chilies lengthwise.
2. Brush oil on the cut side of the zucchini and on the skin of the chilies.
3. Place the zucchini cut side up and the chilies skin side up in a pan and roast it in a 400-degree oven for 30 minutes.
4. Remove it after 30 minutes. Peel the skin of the chilies and chop it into small pieces.
5. Chop the zucchini with the skin into small pieces.
6. Add zucchini, chilies, pepitas, and all other ingredients in a food processor until smooth.
7. Adjust salt and pepper to your liking.
8. Serve with tortilla chips or use it as a topping for tacos or quesadillas.

This is a simple but hearty Enchilada recipe that will please everyone at the dinner table. This recipe uses a simple homemade enchilada sauce, but you can also use a store-bought sauce if you are in a hurry. What I love about this recipe is that the filling is so flexible that you can use any of your favorite ones. I have mentioned below some of the combinations that work well. It is a very filling and satisfying vegetarian meal loaded with veggies and beans and smothered with sauce and cheese. It is a classic Mexican comfort food that you family will enjoy any day!

Ingredients

For the Enchilada Sauce

• 3 tbsp oil
• 3 tbsp all-purpose flour
• 2 small 8oz cans of tomato sauce
• 2 tsp chili powder (adjust to liking)
• 1 tsp cumin powder
• 1 tsp garlic powder
• 1 tsp chipotle chili powder
• Vegetable broth or water as needed
• Salt and pepper

For the filling

• 2 cups sliced mushrooms
• 2 cups spinach
• 1 red bell pepper, diced
• 1 zucchini
• 1 cup cooked black beans

For the enchilada

• 8 flour tortillas
• 2 cups Mexican cheese or Monterey Jack
• Cilantro to garnish

Instructions

Enchilada sauce

1. Heat a pan and whisk together the oil and the flour until the flour is slightly toasted for about 3 minutes.
2. Add the tomato sauce and the other spices. Cook it for a bit.
3. Add water or vegetable stock to thin it out.
4. Add salt and pepper. Cook it for a minute more and set aside to cool.

Filling

1. Heat up a pan, add oil and cook the mushrooms first. The secret to non-soggy mushrooms is to spread them evenly and leave them alone until they brown up nicely on the bottom. Then mix them up to cook on the other side. Add salt, cumin, and a pinch of chipotle powder and transfer the mushrooms to a plate to cool.
2. Now cook the rest of the vegetables that you are using except spinach. Add the seasonings like cumin, chipotle powder, and salt. Transfer it to the plate with mushrooms.
3. To this mixture, add the chopped up spinach and give it a stir. The heat from the vegetables will help the spinach wilt.
4. Add 1/4 cup of cheese to this mixture.
5. Optionally, you can add a couple of tablespoons of the enchilada sauce to this mixture. My other favorite combos for the filling are
   - Spinach and Artichoke
   - Broccoli, red and green bell peppers, and onions
   - Roasted veggies like squash, zucchini, and cauliflower

Assembling the Enchilada

1. Take a 9x13 baking dish and spoon about 1/4 cup of enchilada sauce to the bottom of the baking dish and spread evenly. This will help prevent the tortillas from sticking to the pan.
2. Place 1/4 cup of filling in each tortilla and roll it up. Arrange it in the pan with the seam side down.
3. Arrange all the tortillas and pour the enchilada sauce on top to evenly cover them. Make sure not to cover the edges.
4. Sprinkle cheese generously on top.
5. Preheat the oven to 400 degrees F. Bake, uncovered, on the middle rack for 20 minutes. Switch to the broiler for 2 to 3 minutes to get a nice brown layer.
6. Top it with your choice of cilantro, avocado, tomato, or sour cream and enjoy!

What a great colorful and tasty way to incorporate healthy fruits and veggies in your meal! This salad tastes as good as it looks. With added Quinoa , it is a meal by itself. It will also go great as a side to any protein on your plate. This salad is one of the must haves any gathering at my house and is always a party pleaser. This is a great dish to take for your next potluck event.  Make sure you add enough mango so you can taste it in every bite. If you are looking for a bit of heat, you can add Jalapeno pepper as well. The leftovers taste better the next day too. So make sure you make a big batch. I recommend to use either red or tri-color quinoa as they don't get mushy hold up the shape well in the salad.

Ingredients

For the salad

• 1 cup Quinoa - tri-color or red
• 1 green bell pepper
• 1 red bell pepper
• 1/2 red onion
• 1 large roma tomato
• 1 cup cooked or canned black beans
• 1 mango
• 1 Avocado
• 3 tbsp cilantro

For the dressing

• 1/4 cup olive oil
• Juice from 2 large lemons
• 1 tsp cumin powder
• Salt and pepper

Instructions

Cook Quinoa first as it needs time to cool down before adding to the salad.

• Stovetop method: Rinse the quinoa well and drain the water. Combine one cup of quinoa and 2 cups of water in a pot, place it on the stove top and bring to a boil. Add 1/2 tsp of salt. Once it starts boiling, close with a lid and reduce to simmer for about 15 to 20 minutes. Once all the water is absorbed, switch off the stove and keep the lid closed for another 5 minutes. Then fluff it with a fork and let it cool completely.
• InstantPot method: Rinse and drain the quinoa, combine 1 part of quinoa to 1 part of water. Add 1/2 tsp of salt and pressure cook for 1 minute. 10 minutes NPR. Open the lid after 10 minutes and fluff it with a fork.

Make the dressing: Combine olive oil, lemon juice, cumin, salt, and pepper in a small glass container with a lid. Close tightly and shake it to combine. Or just use a whisk to combine it.

Assembling the salad:

• Dice all the vegetables and mango into equal sizes.
• Remove the seeds and the water from the tomato as much as possible and dice it.
• Combine all the veggies, fruits, black beans, and quinoa together. Add the dressing and mix well. Add chopped cilantro.
• Reserve the Avocado and add it just before serving as it will tend to change color and will not look pretty.

This is a perfect recipe if you are craving for a restaurant quality meal and sure will satisfy every bit of your taste bud. And of course our desire for satisfying foods is just part of human nature.  The best way I would describe this pasta is " Creamy dreamy rich and satisfying" meal. The star of the dish is the pasta sauce which is mainly made of heavy cream. You will not feel the heaviness if the cream with the added lemon juice and zest. They magically make them lighter and brighter. It is a perfect recipe for a special occasion or a indulge day meal to treat yourself.

Ingredients

• 1 pkg fettuccine pasta

Alfredo Sauce

• 2 tbsp butter
• 2 cups heavy cream
• 3 cloves garlic
• 2 tbsp lemon juice
• 1 tsp lemon zest
• 1 tsp onion powder
• salt and pepper to taste
• 1/2 cup parmesan cheese
• crushed red pepper flakes (optional)

Chicken

• 4 pieces of chicken breast - each cut into 2 lengthwise to make it thin. Total 8 pieces.
• 1/2 cup all-purpose flour
• 2 eggs
• 1 cup panko and 1 cup regular bread crumbs
• salt and pepper
• 1 tbsp parsley

Instructions

1. Bring a large pot of water to boil, season with salt and cook the pasta as per package directions. Drain the water after reserving a cup for later use.
2. Season each chicken with salt and pepper. Place the flour, whisked egg, and breadcrumbs in three separate plates. Coat the chicken in flour, then in the egg wash, and finally coat it with bread crumbs evenly.
3. Heat 2 tbsp of olive oil in a pan. When the oil is hot enough, place a few pieces of chicken at a time and fry them on both sides until nice and golden. Remove the chicken and place it on a paper towel to remove excess oil. Repeat until all the chicken is done.
4. Heat another pan, add the butter and chopped garlic, and cook for a few minutes. Add the onion powder. Now add the cream and slowly bring it to a simmer. Make sure you do not boil the cream. If the cream is too hot, it will curdle when you add lemon juice.
5. Reduce the heat and add the lemon juice and zest while whisking the sauce continuously. Add salt and pepper to taste.
6. Remove the pan from heat and add the parmesan cheese. Let it melt and mix well.
7. Add the crushed red pepper and adjust the seasoning.
8. Now add the drained pasta and mix well. Add the reserved pasta water to adjust the consistency to your liking.
9. Place the pasta in a bowl and serve it with chicken on top.
10. Garnish with parsley.

If you are from Austin, Texas or ever lived here, you can feel the excitement I am having to share this recipe with you. This recipe is my humble attempt to recreate the absolutely delicious fried avocado taco from a very famous taco joint in Austin called Torchy's Taco. Before moving to Austin I had no idea that taco's can be so interesting. In Austin we eat tacos for breakfast, lunch and dinner! From taquerias to taco trucks, there's no shortage of tasty spots to indulge in Austin's favorite food. With so many options, I always keep coming back to my favorite joint "Torchy's Tacos". Apart from the best taco's, their Queso and the Mexican Street corn are to die for.

The hero of this dish is the Fried Avocado. I used flour based coating instead of egg and used a mixture of regular and panko breadcrumbs. I season both the all-purpose flour batter and the breadcrumbs to ensure flavor in every layer. One time, my son tried marinating the avocado in lemon juice, soy sauce, olive oil, salt and pepper for about couple of hours and it tasted awesome. Folks at my household are too serious about their food! This recipe has several parts but honestly it comes together quickly and your family will sure ask you for more taco nights!

Ingredients

For the Poblano Sauce

• 1 large poblano pepper
• 1 stalk green onion
• 3 tbsp strained yogurt or Greek yogurt
• 3 tbsp sour cream
• 1 tbsp lemon juice
• 1/2 tsp garlic powder
• Salt and pepper to taste

For the Fried Avocado

• 2 large or 3 medium Avocado
• 3 tbsp all-purpose flour
• 1 cup regular bread crumbs
• 1 cup Panko - Japanese style bread crumbs
• 1/2 tsp chili powder (optional)
• Salt and pepper to taste
• Oil to fry

Fixings

• 1 can refried beans (vegetarian labeled)
• 1/2 small onion (white or red preferred)
• 1 large tomato
• 2 tbsp lemon juice
• Cilantro
• Salt and pepper
• Shredded lettuce
• 1/2 cup shredded Mexican cheese
• 8 count corn or flour tortilla

Instructions

Making the poblano sauce

Roast the poblano pepper directly over the gas stove or in the oven set to broiler. Let it char all the sides. Then place it in a ziplock or any airtight container. Let it sweat for a few minutes. Then peel the skin, remove the stem, and discard the seeds. Chop it into small pieces and keep it aside.

In a blender, add the chopped poblano and the remaining ingredients listed for the sauce. Blend it for a few seconds. Add salt and pepper to taste. Store it in a glass container. This sauce stays good in the refrigerator for up to 3 days.

Making the fried avocado

Cut the avocado into half. If using large avocados, cut into four wedges; otherwise, cut into three wedges with the peel on. It is easier to remove the peel after you cut it into wedges.

Mix the all-purpose flour, salt, pepper, chili powder (if using), and water to make a batter. The batter should not be too watery.

Mix the bread crumbs, salt, and pepper and place it on a plate.

Now, using the wet hand/dry hand rule, pick an avocado wedge in one hand and place it in the bowl with the batter. Coat it well and then place it on the plate with bread crumbs. With your dry hand, make sure it is well-coated with the crumbs on all sides. Keep it aside. Repeat until all the avocado pieces are done.

Heat oil in a pan (about 2 inches) and fry the avocado in batches. Set them aside on a paper towel to drain.

Assembling the Taco

Remove the refried beans and heat them up on a stovetop or in a microwave. Add salt if needed.

Make the pico de gallo. Chop the onion and tomatoes finely, mix them with lemon juice, salt, pepper, and cilantro, and set aside.

Heat up the tortilla in a pan. If using corn tortilla, you can char it a bit.

Place one tablespoon of refried beans on the bottom of the tortilla, place 2 fried avocado pieces per taco, and top it off with pico de gallo,

Shredded lettuce, shredded Mexican cheese, and a generous amount of the yummy sauce!

Making Pizza at home is one of my favorite activity to do with kids.  It makes it very interesting for the kids that they have a choice to choose their base sauce and toppings. After all the permutation and combination we tried, we pretty much came to a conclusion that pesto margherita pizza made with fresh mozzarella is our family favorite. This recipe makes pizza dough enough to make 4 - 12 inch pizza. The dough stays good in the fridge for about 5 days and 3 months in the freezer.

Ingredients

Dough

• 6 cups unbleached flour
• 1 and 1/4 tsp of active dry yeast or 1 tsp instant yeast
• 2 and 1/2 cups of water (Luke warm if using active dry yeast)
• 2 tsp sugar
• 2 tsp salt
• 2 tbsp olive oil

Sauce and Toppings

• 1/4 cup pesto sauce
• 2 firm roma tomatoes
• 8oz pkg fresh mozzarella
• 1/3 cup fresh basil leaves
• 2 tbsp grated parmesan cheese

Instructions

To make the pizza dough

1. Start making the dough at least 24 hours before the day you want to bake the pizza.
2. If you are using the active dry yeast, warm the water for about 110 degrees F. Anything more than that will kill the yeast. To this water, add the yeast and sugar, give it a stir, and let it sit for a few minutes. You will start seeing tiny bubbles, and the mixture foams up on top.
3. Pour the mixture into the stand mixer, add salt, and mix on medium speed for 2 to 3 minutes. If kneading by hand, knead for about 5 minutes.
4. If you are using the instant yeast, no need for warm water. Just add all the ingredients for the pizza dough in a stand mixer or a bowl.
5. Add 1 tbsp of olive oil and knead it for 1 more minute.
6. Transfer the dough to a well-floured surface to prevent sticking.
7. Divide the dough into 4 equal portions. Fold each portion about 8 times by bringing both corners to the center. Tuck it well and make a nice smooth ball.
8. Place each portion of dough in a separate greased bowl, cover it, and keep it in the refrigerator for a minimum of 24 hours. After proofing it for a day, you can transfer the unused dough to the freezer.

To make the pizza

1. Take the dough out from the refrigerator and leave it out for a couple of hours before you start making the pizza.
2. Preheat your oven to 550 degrees F for about 30 minutes.
3. Dust the counter with enough flour and place the pizza dough on top of it. Gently punch it down with your knuckles as you spread the dough.
4. Do not use a roller. Hand-stretch the dough to a little more than 12 inches as it will tend to shrink.
5. My favorite way to bake the pizza is with a cast-iron pan. Place the stretched dough on a greased 12-inch cast-iron pan and cook it on the stovetop until the bottom is slightly brown.
6. Switch off the stove, spread pesto sauce evenly, leaving the edge out. Make sure you drain all the oil in the pesto before you add it to the pizza.
7. Now add the sliced mozzarella evenly on top. Arrange the sliced tomatoes. Make sure you place the sliced tomato on top of a kitchen towel to absorb all the excess moisture, or your pizza will be very watery.
8. Sprinkle the parmesan cheese on top.
9. Switch your oven to broil and place the cast-iron pan in the oven. Broil until the cheese melts and becomes bubbly.
10. Remove it from the oven and top it with fresh basil.

The first time I even attempted to make a risotto is when we returned from a Europe vacation. I never had risotto before and thought there is no other place other than Italy to get the authentic version of it. Not sure if I have to blame the restaurant I chose or because I requested a vegetarian version, but I was totally disappointed with the taste of it... When I returned home I determined to make it by myself to quench my risotto thirst. This recipe follows the authentic way of cooking and not any pressure cooker method that are getting popular these days. It takes a bit of patience and it is all worth it in the end.

Ingredients

• 2 cups arborio rice
• 8 cups vegetable stock - 2-32oz container
• 2 cloves garlic
• 3 shallots, finely chopped
• 1/3 cup white wine (optional)
• 3 springs fresh thyme or 1 tsp dry thyme
• 2 cups mushrooms
• 2 tbsp olive oil
• 4 tbsp butter
• 1/2 cup parmesan or more for your taste.
• 2 tbsp parsley, chopped.

Instructions

1. Heat up the vegetable stock in a large pot and season it with salt if you are using a low sodium variety. Keep the stock hot throughout the process.
2. Heat up the olive oil in a dutch oven or large pot, add the garlic, mushrooms and thyme and cook until mushrooms are slightly brown. Remove from the pan and set it aside.
3. Add the butter to the pan, add the shallots and cook for a few minutes. Now add the arborio rice and fry for some time until it is nicely toasted.
4. Add the white wine if using and cook until it is mostly evaporated.
5. Add 1 or 2 ladles of hot broth to the rice and stir constantly. Let the rice cook for a bit and absorb all the liquid. Now add a ladle or two more of the hot broth.
6. Make sure you keep stirring every 30 seconds as this will help in releasing the starch from the rice. The starch when mixed with the added butter and cheese will give that authentic creamy texture of the risotto.
7. Keep adding the hot broth until the rice is fully cooked. Make sure you give enough time for the rice to absorb all the liquid before you add more broth. Now add the garlic and mushroom. Stir in the parmesan cheese and mix thoroughly.
8. Adjust the salt according to your taste. Add more broth if it thickens up.
9. Garnish on top with parsley.

I have always been obsessed with Spaghetti and meatballs and how people rave about it and describe it as one of the best comfort Italian food. I just wanted to try out my take on a vegetarian version of it, so I and can enjoy it too. These zucchini balls can also be served as an appetizer, topped marinara sauce and cheese. The secret to the success of the recipe is to squeeze out as much as liquid from the grated zucchini. Place the grated zucchini is a kitchen towel and twist several times to get as much as liquid out as possible. Enjoy these as a appetizer topped with marinara and cheese or toss it with spaghetti for a satisfying meal.

Ingredients

Zucchini Balls

• 2 medium sized zucchini
• 1 tbsp fresh basil finely chopped
• 1 tbsp fresh parsley finely chopped
• 1 tsp oregano
• 2 tsp onion powder
• 1/2 cup bread crumbs (or more as needed to remove moisture)
• 1/3 cup parmesan cheese
• 1 egg (see notes for egg substitute)
• Salt and pepper as required

Spaghetti

• 1 pkg spaghetti
• 1 jar of store-bought pasta sauce

Instructions

1. Grate the zucchini along with the skin, place it in a kitchen cloth and squeeze out the water as much as possible. This is very important, otherwise the balls will become flat while baking.
2. Place zucchini and all the other ingredients listed for the balls in a large container and mix it up. Make bite-sized balls out of it.
3. Preheat your oven to 400°F. Place the zucchini balls on a baking sheet and bake them for about 15 to 20 minutes. Turn on the broiler for the last few minutes to get a nice brown color on top.
4. Meanwhile, cook the spaghetti according to the package directions, drain, and toss it with 3/4 of the pasta sauce.
5. Toss the spaghetti with the remaining pasta sauce and serve it over the zucchini balls for a delicious meal!
6. To serve the zucchini balls as an appetizer, just top them with a spoonful of marinara/pasta sauce and some cheese.

Minestrone is a very comforting and a hearty soup made in a tomato based broth. It is a complete meal filled with vitamins from the vegetables and greens, protein from the beans and necessary carb for the pasta. It is a one pot meal and great for any weeknight dinner. To make life easier I have used canned beans and tomato, but you can always replace with home cooked beans if you have time. A rustic bread on the side to dunk into the soup will be great. This recipe makes a big batch and can easily feed 8 for a full meal. I always find this soup to be more tastier the next day as the flavors develop with time.

Ingredients

• 3 garlic cloves – finely chopped
• 2 tbsp butter or olive oil
• 1 small yellow onion – finely chopped
• 2 stalks of celery – finely chopped
• 2 medium sized carrots – diced
• 1 zucchini (I did not add it) -diced
• 2 cops of roughly chopped spinach
• 1 can red beans – rinsed and drained
• 1 can cannellini beans – rinsed and drained
• 1 tsp each dried oregano and thyme or 2 tsp of Italian seasoning
• 1 28oz or 2 15oz canned diced tomato
• 4 to 5 cups vegetable broth. if store-bought roughly 2 32oz containers
• crushed red pepper
• 1/2 cup dry elbow/macaroni pasta
• water as needed
• salt and pepper as needed

Instructions

1. Heat up olive oil or bitter in a large heavy bottom pot or a dutch oven, add chopped garlic and saute it for few secs.
2. Add the onion, celery and carrot and cook until tender. This mix of vegetable is called mirepoix and used as the base for many Italian soups.
3. Add the zucchini and the dry spices and cook for few more min.
4. Add the tomato along with the juices, broth and water. The soup will be very watery at this point but it will get thicker when we add in the pasta.
5. Add the drained beans, spinach, salt and pepper and boil in high heat for about 10 min.
6. Add the pasta and simmer for another 20 min until the pasta is cooked enough.
7. Add the crushed red pepper and adjust the seasoning to suit your taste.Garnish with parmesan cheese if desired when serving.

I am so delighted to share this recipe as this is a frequently made meal at home and my kids all time favorite. I have made it so many times that my kids refer this dish as " The Normal Pasta". This recipe starts of with a homemade roux based creamy sauce and the magic happens when you add the pesto to it.  I used mushrooms and spinach in this recipe, but other vegetables likes broccoli, asparagus and artichoke would also work great.

Ingredients

• 2 cups uncooked penne pasta
• 2 cups sliced baby bella mushrooms
• 2 cups spinach, chopped roughly
• 1 tbsp. olive oil
• 1 tbsp. unsalted butter
• 1 tbsp. all-purpose flour
• 2 tbsp. pesto sauce (or more as per your liking)
• 1/2 cup parmesan cheese
• Crushed red pepper, as needed
• Salt and pepper, to taste

Directions

1. Bring water to boil in a large pot. Add some salt. Add the penne pasta and cook for about 12 minutes. Please refer to your package instructions for exact time. Drain and keep it aside.
2. Slice the mushrooms. In a pan, heat up the oil and sauté the mushrooms until brown. Add some salt and pepper. Transfer them to a plate.
3. Heat up the same pan again and melt the butter over medium heat. Add the flour and whisk it until slightly brown and develops a nutty flavor. This mixture is called roux and is used as a base for many Italian soups and sauces. Now add the milk slowly. Keep whisking until the sauce thickens (it should coat the back of a spoon) and make sure no lumps are formed.
4. Add some salt and pepper to the sauce and add in the parmesan cheese. Combine until melted. Add more milk if the sauce is too thick.
5. Now add in 2 tablespoons or more pesto to the simmering sauce.
6. Add the mushrooms and the cooked pasta to the sauce. Add chopped up spinach and combine it until wilted.
7. Garnish with crushed red pepper and parmesan. Serve and enjoy!

This Pasta sauce goes very well with Ravioli, although it can be used for any other type of pasta. The Basil adds a extra punch of flavor. This rich and creamy sauce is a great alternative to the traditional tomato based pasta sauce. Roasting the red bell peppers is easier than you think but you can always used a jarred one if you are in a time crunch.

Ingredients:

• 2 large red bell pepper
• 1 small onion finely chopped
• 4 garlic cloves, finely chopped
• 1 cup of fresh basil leaves
• 1/3 cup grated parmesan cheese
• 1 Tbsp cornstarch
• 2 Tbsp. butter
• 1 cup half- and half or milk
• salt and pepper as required
• crushed red pepper

Instructions

1. Roast the red bell peppers by placing it directly on top of a gas stove. Keep it turning and make sure all the sides are charred very well. Alternatively you can roast it in the oven in the broil mode.
2. Place the roasted peppers in a zipper plastic bag and seal it and let it sweat for about 30 min. Then remove the peppers and peel the skin. Remove the stem and seeds and then chop the pepper in small pieces.
3. Alternatively you can used the jarred roasted peppers.
4. Heat up a pan and melt the butter. Add garlic and onion and fry for a few min. Do not let it brown.
5. Now add the roasted peppers and the basil leaves. Cook for a few min.
6. Cool the mixture and then transfer to a blender and blend it till smooth.
7. Return the sauce back to the pan.
8. Mix the cornstarch with the half and half and add it to the sauce.
9. Add the parmesan cheese and stir until melted.
10. Add salt, pepper and crushed pepper to taste.
11. Cook the Ravioli or pasta according to the package direction. If using Ravioli, place the cooked ravioli in a serving plate and spoon the sauce over it and top it off with some grated parmesan cheese.
12. Toss the sauce with any other type of pasta and enjoy.