For the past few decades, there is a rising interest in observing the World Vegetarian Day on October 1. It is said that in 1977 the North American Vegetarian Society had picked October 1 as the day to highlight the efficacy of vegetarianism. The following year, with endorsement from the International Vegetarian Union (founded in 1908 in Germany), it became a global celebration.
For those who pale at the idea of eating vegetarian food, we bring the following recipes innovated by contemporary chefs to show how plant-based ingredients can be used to make simple but tasty dishes.
Nidhi Nahata, Founder, Justbe Resto Cafe, Bengaluru, says, "I found a Whole-Food Plant-Based diet to be very beneficial for lowering my cholesterol, rosacea, and migraines. Food with no dairy and meat is hormone-free, which helps our organs function well, and when we avoid processed and refined products, we aid our digestion too. What else could we possibly want from our diet I firmly stand by the philosophy of "A clean body has a clean mind."
Stuffed Zucchini Boat By Nidhi Nahata, Founder, Justbe Resto Cafe, Bengaluru
Ingredients
Two zucchini halved and scooped
1/4 cauliflower
1/4 coloured bell pepper finely chopped
1/4 cup carrot n beans finely chopped
Zucchini scoops finely chopped
Oregano, Chilli flakes
3 table spoon (tbsp) tomato puree
Salt and pepper
Coriander 1 tbsp finely chopped
Vegan cheese for topping
Method
Cut the zucchini lengthwise into halves scoop out the inside with a spoon keep aside.
Next, prepare the cauliflower &lsquorice&rsquo. This rice is prevalent nowadays to replace regular rice and to reduce carbohydrate intake. For this, grate the cauliflower with a box grater or put the florets in a processor until the pieces are rice-sized.
To prepare the stuffing, in a wok, add all the vegetables and cook until they are cooked through. First add the tomato puree, oregano, chilli flakes, salt and pepper and mix them well. Mix in the coriander after taking off the wok from flame.
Preheat the oven to 180 degrees C. Fill this mixture into the hollowed zucchini. Top with vegan cheese. Bake the zucchini boats in the oven for 20-25 minutes until done. Serve hot.
Corn Chat
Ingredients
1 cup steamed corn
1 cup mixed vegetables cucumber tomatoes capsicum chopped
1/2 cup grated coconut
1 tsp chat masala
Salt, pepper, lemon juice to taste
For garnish Coriander
Ingredients for Tadka
Mustard seeds
Curry leaves
Chopped green chilli
Method
Heat the pan.
Add the vegetables and corn.
Add salt, pepper, lemon juice and chat masala.
Add grated coconut.
Serve hot in a bowl with coriander garnish.
Protein Salad
Ingredients
1 cup sprouted whole chana soaked and boiled
1/2 cup sprouted moong
1/2 cup sprouted moth
1 cup steamed and chopped sweet potato
1/4 cup tomatoes
1 tbsp grated ginger and green chilli
Date & tamarind chutney to taste
Green chutney to taste
1/4 cup coriander
1/2 lime lemon juice
1/4 cup grated coconut
Chat masala to taste
Method
Mix all the ingredients and serve.
Kaddu Ki Kheer By Executive Chef Neeraj, Renaissance Bengaluru Race Course Hotel
Ingredients
Bottle gourd 450 grams
Milk 1.5 litres
Condensed milk 110ml
Sugar 300 grams or as per your taste
Cashew nuts 150gms
Almonds 100gms
Cardamom powder 1/2 teaspoon
Ghee 40ml
Senda Namak To taste
Method
Put milk in the kadhai for reduction.
In another kadhai, add ghee, let it warm, and add the grated bottle gourd and dry roast until cooked.
Combine the reduced milk, cooked bottle gourd, condensed milk and sugar.
Stir to combine into a thick mixture.
Fry the cashew nuts and almond slivers in ghee for a minute.
Combine with the mixture and chill.
Serve chilled garnished with almond slivers.