Mixed Vegetables Recipes

Steps:

• For the green chutney: Combine the chilies, cilantro, garlic, ginger, mint, lime juice, sugar, cumin, 2 tablespoons water and 3/4 teaspoon salt in a food processor or blender and blend until smooth. Season to taste with additional salt if needed. Transfer to a serving bowl and set aside. Makes: 3/4 cup.
• For the batter: Combine the chickpea flour, cilantro, ajwain, asafoetida, chili flakes, baking soda, if using, and a heaping tablespoon of salt. Gradually add enough water, while mixing, to form a smooth batter that has the consistency of thin pancake batter, about 2 cups water; it should be thick enough to coat the back of a spoon.
• For the vegetables and frying: Fill a large Dutch oven halfway with oil, attach a deep-fry thermometer and heat over medium-high heat to 340 degrees F. (It is important that the oil be medium hot, if too hot then the pakoras will brown on the outside but the vegetables will be raw on the inside.)
• Toss together the kale and yellow onion in a bowl. Then put the cauliflower/broccoli, red onion and potato into separate bowls. Once the oil is at temperature, add enough of the batter to the bowl of onions to coat. Then drop spoonfuls of the mixture into the hot oil (being careful not to overcrowd) and fry, turning occasionally, until golden brown, 5 to 7 minutes. Use a slotted spoon to remove to a cooling rack set over a baking sheet. Repeat with the remaining batter and vegetables: 5 to 7 minutes for the cauliflower/broccoli florets, 6 to 10 minutes for the potatoes and 5 to 7 minutes for the kale.
• Sprinkle the pakoras with sea salt and serve hot with the green chutney for dipping.

Steps:

• Combine sauce ingredients in a bowl.
• Place a wok over high heat until hot. Add oil, swirling to coat sides. Add garlic and ginger; cook stirring, until fragrant, about 10 seconds. Add carrots, lotus root, jicama, zucchini and mushrooms; stir fry for 1 minute.
• Add water, cover and cook for 3 minutes. Add bell pepper and asparagus; stir fry for 1 minute. Add sauce and bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens.

Steps:

• Cook vegetables as directed on package.
• Drain and cool.
• Drain and rinse beans.
• Mix first 6 ingredents together.
• In a small sauce pan combine vinegar, Splenda and corn starch.
• Cook until slightly thickened.
• Adjust vinegar and Splenda to your tastes.
• Should have a sweet/sour taste.
• Add dressing to vegetables.
• Serve cold.

Steps:

• In a medium bowl, toss the diced carrots, potato, zucchini and onions with the chiles, ground coriander and ground turmeric.
• In a large saucepan, heat the vegetable oil. Add the ginger and cook over moderate heat until golden, about 1 minute. Add the seasoned vegetables and cook over moderately high heat until they just start to brown around the edges, about 4 minutes. Add the tomatoes and half of the cilantro, cover and cook until the vegetables are tender, about 10 minutes. Stir in the edamame and cook for 2 minutes longer. Remove from the heat. Stir in the yogurt and lemon juice and season with salt. Transfer the vegetables to bowls, garnish with the remaining cilantro and serve with the warmed pitas.