Madhuram's VegCorner.com | Healthy Vegetarian Recipes

Okra aka lady’s finger in India is everybody’s favorite in our house. I usually prepare the popular South Indian style okra fry, bhindi masala, raitha or these fat-free okra chips. The other day when I opened my fridge to see tender okra, I decided that I didn’t want to make one of the same old dish again. I remembered that I had seen a stew recipe in Weight Watcher’s Versatile Vegetarian cookbook and wanted to give it a shot. I had frozen corn and all the other ingredients listed. I pretty much followed the recipe but just changed the flavoring by using curry powder and cilantro instead of basil. It was a simple yet satisfying dish. The kids also liked it. So give this okra corn stew a chance the next time you buy okra.

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It’s been a while since I prepared idlis using idli rava. For those who are not aware of idli rava, it is finely cracked boiled rice. It’s available in almost all Indian grocery stores in Canada and USA. This idli rava with urad dal is used to prepare idli batter instead of the traditional method of soaking boiled rice, raw white rice and urad dal. You still have to ferment the batter but it’s less work because you don’t have to grind the rice. I have used this method to prepare the batter for these colorful cocktail idlis.

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Vegan and cream sounds like an oxymoron right? But it’s absolutely true. This cream of broccoli soup gets its rich creaminess not from dairy cream but from mashed potatoes and cauliflower. I tried the combination of mashed potatoes and cauliflower in my vegan shepherd’s pie recipe and it worked out great in this soup recipe too. It’s very simple to prepare and tastes great, especially on cold winter nights. You can use fresh or frozen broccoli for this soup.

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It’s that time of the year where almost everybody is sniffling and can be seen with a tissue box. Meat eaters have their chicken soup as a magic potion to feel better and comfort themselves. So what’s the option for us vegetarians in times like this? The answer is “stinking rose” aka immune booster garlic. Include it in your diet as much as possible to not only fight this year’s flu, but also because, it is an antioxidant, keeps your blood pressure under check, lowers cholesterol, slows down the progress of cancerous cell growth to mention just a few. I always make it a point to include a lot of garlic especially in my soup recipes, so I was thrilled to see a soup recipe which actually highlights its flavor and benefits.

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