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    Vegetarian Recipes

    Categories

    Vegetarian Recipes

    Points to remember:

    A. Always use only sea salt.
    B. All seasonings must be MSG free.
    C. Replace one meal with plain fresh salad if doing lentils for the second meal.
    D. Snacking on celery sticks allows the digestive system to clear and is an excellent meal replacement as well.
    E. You can use half a teaspoon of coconut oil only for each dish.

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    1. Moong Lentils and Mixed Veggie Soup

    1430330237-moong-lentils-mixed-veggie-soup.jpg

    INGREDIENTS:

    • Moong Lentils
    • All Vegetables on the List
    • Fresh Lemon Juice
    • Fresh Tomato Paste
    • Seasoning from SOS Recipes & any other choice of Dry Seasoning or Masala
    • Some Cucumber Salad


    HOW TO MAKE?

    Boil moong lentils with all choices of veggies from the list. Take a non-stick pan. Add fresh lemon juice then some fresh tomato paste. Let it cook for 2 to 4 mins on low heat. Then add the seasoning from SOS recipes and any other choice of dry seasoning or masala. Cover and cook on low heat for 5 to 7 mins then add boiled lentils. Mix well, cover, and cook for 5 to 7 mins. Serve hot with some cucumber salad on the side.
    PORTION- One medium-sized bowl.

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    2. Veggie Kebobs

    1430330665-veggie-kebobs.jpg

    INGREDIENTS:

    • Mushrooms
    • Onions
    • Bell Pepper
    • Zucchini
    • Tomato
    • Vanya's Liquid Seasoning from SOS Recipes
    • Lemon Juice
    • Masala or Dry Seasonings of your choice


    HOW TO MAKE?

    Marinate choices of veggies from list such as mushrooms, onions, bell pepper , zucchini, tomato. Chop in medium-sized pieces. Marinate in Vanya's liquid seasoning from SOS recipes, lemon juice and other masala or dry seasonings of your choice for 30 mins. Set the veggies on skewers and grill for 10 to 12 mins based on taste.
    PORTION - 5 to 6 sticks per person.

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    3. Sprouted or Boiled Moong Lentil Salad

    1430331085-sprouted-or-boiled-moong-lentil-salad.jpg

     

    INGREDIENTS:

    • Moong Seed or Sprouted Moong
    • Tomato
    • Onions
    • Lemon Juice
    • Chaat Masala
    • Cucumbers
    • Bell Peppers


    HOW TO MAKE?

    Take boiled moong or even sprouted moong. Add chopped tomatos and onions and some lemon juice and chaat masala and mix them well. You can add chopped cucumbers and bell peppers too. This dish is full of nutrition and very filling too.
    PORTION- one medium-sized bowl.

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     4. Subjis Indian Style

    1430374051-subjis-indian-style.jpg

    INGREDIENTS:

    • All vegetables

     

    HOW TO MAKE?

    All vegetables from the list can be prepared as Indian style Subjis but with only half teaspoon of coconut oil. (When cooking veggies that require onions like okra, always add onions after the veggies are cooked for 5 minutes. Then add onions and dry spices before you cover and cook on low heat. This way, onions won't soak up the oil but rather leave enough water to help cook the veggies better).
    PORTION- one medium-sized bowl

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     5. Cauliflower Buffalo Wings

    1430369977-cauliflower-buffalo-wings.jpg

    INGREDIENTS:

    • 1 Medium-Sized Cauliflower
    • Ground Moong Dal
    • Water
    • Cumin Powder
    • Coriander Powder
    • Turmeric Powder or any other Dry Seasonings of your choice
    • Sea Salt
    • Lemon Juice
    • 2 Egg Whites - Optional
    • Organic Buffalo Sauce

    HOW TO MAKE?

    Take one medium-sized cauliflower. Chop it in to small pieces. Make a batter with ground moong dal, a little bit of water, cumin powder, and coriander powder--- one tablespoon each. Add sea salt to taste, along with lemon juice and one teaspoon of turmeric powder (you can also use any other dry seasonings of your choice). Mix the batter well. If you eat eggs, you can add 2 egg whites to it. Other wise it's okay not to include any eggs.Mix cauliflower into the batter, then add any organic buffalo sauce. Bake it for 25 mins at 425 degrees.
    PORTION- one medium-sized bowl.

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    6. Grilled Brussels Sprouts

    1430371719-grilled-brussels-sprouts.jpg

     

    INGREDIENTS:

    • Brussels Sprouts
    • Organic Celery
    • Onions
    • Fresh Garlic
    • Mrs. Dash Seasoning
    • Cumin Powder
    • Saffron Powder
    • Sea Salt
    • Lemon Juice

    HOW TO MAKE?

    First you must grill the brussels sprouts which ought to be cut in halves. Then add in the organic celery as well as the onions and fresh garlic. Sprinkle your Mrs. Dash seasoning plus cumin, saffron power, sea salt, and lemon juice. Grill everything in the oven until tender.

    PORTION- one medium-sized bowl

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    7. Mashed Potato Style Cauliflower

    1430373128-mashed-potato-style-cauliflower.jpg

     

    INGREDIENTS:

    • 1 Medium-Sized Cauliflower
    • Fresh Garlic
    • Parsley Leaves
    • Sea Salt
    • Pepper

    HOW TO MAKE?

    Chop one medium-sized cauliflower into small pieces. Boil them until very soft and tender. Mash the boiled pieces after draining the boiling water with a spoon or use a blender if you need to. Add fresh garlic, parsley leaves, sea salt and some pepper based on the taste to hot mashed cauliflower. Mix everything well and enjoy.
    PORTION - one medium-sized bowl.

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     8. KALA CHANA (BLACK GRAM) SALAD

    kala-chana-black-gran-salad.jpg

    INGREDIENTS:

    • Kala Chana or Black Gram
    • Tomatoes
    • Onions
    • Lettuce
    • Cucumber
    • Lemon Juice
    • Chaat Masala
    • Sea Salt

    HOW TO MAKE?

    Take Kala Chana in one small bowl , boil it then add tomato, onion, lettuce (if available), cucumber, lemon juice, chaat masala and sea salt to taste. Have a medium-sized bowl as a meal. This dish is highly recommended during the detox. Almost 2 to 3 times a week if possible.

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     9. Spinach and Moong Dal Subji 

    green-moong-dal-sabzi.jpg

     

    INGREDIENTS:

    • Coconut Oil (1/2 tsp)
    • Garlic (3 to 4 slices)
    • Onions
    • Tomatoes
    • Spinach Leaves (2 medium-sized bowls)
    • Yellow Moong Dal (3 tbsp)
    • Turmeric (1/4 tsp)
    • Degi Mirch (1 tsp)
    • Green Chili
    • Sea Salt
    • Water (1/2 cup)

    HOW TO MAKE?

    In a pressure cooker, add half teaspoon of coconut oil. Then add 3 to 4 garlic slices and wait for them to turn brown before adding onion and tomato slices. Cool for 3 to 5 mins on medium heat then add 2 medium-sized bowls of spinach leaves and 3 tablespoons of pre-soaked YELLOW moong dal, quarter teaspoon of turmeric, one teaspoon Degi Mirch , green chilli and sea salt as per taste . Add half cup of water, close and pressure cook for 2 whistles or 10 mins.

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     10. Stuffed Mushrooms or Stuffed Bell Peppers

    stuffed-mushrooms-or-stuffed-bell-peppers.jpg

     

    INGREDIENTS:

    • Mushrooms
    • Bell Peppers
    • Grated Cauliflower (1 Small Bowl)
    • Ginger
    • Garlic Paste
    • Tomatoe Paste
    • Fresh Parsley or Dried Parsley Powder
    • Sea Salt

    HOW TO MAKE?

    For the stuffing, take one small bowl of grated cauliflower. Add fresh ginger and garlic paste to a pan. Roast it till it is brown, then add fresh tomato paste, fresh parsley or dried parsley powder and sea salt to taste. Cook for 5 to 7 minutes then add grated cauliflower. Cook till cauliflower is soft.  Stuff the cooked cauliflower mix in mushrooms or bell peppers. Bake at 350 degrees for 25 minutes.

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    11. Moong Dal Chila

    moong-dal-cheela-2.jpg

     

    INGREDIENTS:

    • Moong Dal
    • Big Tomatoe (1)
    • Fresh Mint Leaves (10 to 12)
    • Fresh Lemon Juice (1 tbsp)
    • Sea Salt
    • Green Chili

    HOW TO MAKE?

    Soak moong dal overnight. Using any blender or mixer, make a paste of moong dal along with one big tomato, 10 to 12 fresh mint leaves, one tablespoon fresh lemon juice, and sea salt to taste. Blend it all to a thick paste. You can add green chili if you like it a bit spicy. Spread the batter in a non-stick pan to make your Chila.

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    12.Cauliflower & Broccoli Fried Rice

    how-make-vegetable-cauliflower-fried-rice.jpg

    INGREDIENTS:

    • Cauliflower: 1
    • Broccoli: 2 large chunks
    • Pulse the Cauliflower Florets and Broccoli Florets in a food processor to get rice-like consistency (get rid of the hard stems before pulsing)
    • Onion: 1 diced
    • Ginger & Garlic: 1 tsp each
    • Green Beans: 1 cup 1 inch
    • Egg Whites OPTIONAL 3 (make a thin omelet and slice same as beans size)
    • Shitake Mushrooms: 10 - sliced (same size as beans)
    • Vinegar (1 heaped tbsp)
    • Sea Salt
    • Pepper

    HOW TO MAKE?

    In a large wok, heat 2 serving spoons of water.  Add onions and wait till translucent. Add beans, cook for a few minutes, then add sliced mushrooms, ginger and garlic.  Cook for a couple more minutes before you  add 1-2 tsp seasoning (spicy ginger - garlic) and 1 heaped tbsp of vinegar. Mix well, throw in the cauliflower and broccoli, cover and cook for 5 minutes.   Fold in egg or lettuce wraps, then add salt and pepper to taste.

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    13. Cauliflower Hash Browns

     

    slow-cooker-hash-brown-cauliflower-casserole-tease-today-150805-1836cd84099eefd720617eeb97c64b60.today-inline-large.jpg

    INGREDIENTS:

    • 1/2 Cauliflower
    • 1 Egg (just egg whites, optional)
    • 1/2 Tsp. Minced Onion
    • 1 Tsp. Sea or Kusher Salt
    • 1 Tsp. Coconut Oil
    • 1/8 Tsp. Pepper
    • 1/8 Tsp Garlic Powder
    • Sliced Onion Leaves (optional)

    HOW TO MAKE?

    Grate 1/2 Cauliflower. Combine cauliflower with egg (just egg whites, it's okay without eggs). Put 1/2 tsp. minced onion, 1 tsp. kusher or salt, 1/8 tsp. pepper and 1/8 tsp. garlic powder and mix it.. Heat 1 tsp. coconut oil in a frying pan on a medium heat. Then add half the cauliflower mixture and gently press down with a spatula to flatten. Cook each side until golden. Cook for 3 - 5 minutes. Flip and cook for 3 - 4 minutes.

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     14. Shredded Mushroom Soup

    shredded-mushroom-soup.png

     

     

    INGREDIENTS:

    • Mushrooms (Shredded)
    • 3 to 4 Garlic Cloves (Chopped)
    • 1 Tbsp of Coconut
    • Onions (Choppped)
    • Ginger
    • Cilantro Leaves
    • Sea Salt
    • Pepper
    • Lemon Juice

     

    HOW TO MAKE?

     

    Sauté 3 to 4 chopped Garlic Cloves in one (1) table spoon of Coconut . Put in chopped Onions and Ginger and saute for 5 minutes. Add Shredded Mushrooms, Cilantro Leaves then add Sea Salt and Pepper. Wait until well done. Top with Lemon Juice and more fresh Cilantro Leaves.

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