Madhuram's VegCorner.com | Healthy Vegetarian Recipes

I can’t express how happy I am that it’s Spring already. After wearing layers and layers of clothes and jackets, we were able to go jacket-free today for the first time in the past 5 months. But it was kind of odd though without the jacket. It felt to me as if I was going topless. I guess I will have this feeling for another couple of days.

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I have always wanted to explore Thai and Mexican cuisine. Pastas and pizzas have become as common as idlis and dosas in our house, but I haven’t tried anything which is even remotely Thai and just the empanadas, quesadilla and a black bean/corn salad in the Mexican food fare. The two times that I went to a Thai restaurant did not go well. The aroma that floated in the room was very appetizing making me literally drool but what ended up on my plate was not as good as I had expected. Also I kept wondering if everything on the plate was vegetarian, even after confirming with the waiter a couple of times. What if the curry paste had fish or oyester sauce, what if the soup had chicken stock? That’s when I decided that I’m never going to step in a Thai restaurant again, ever! So I’m looking for some basic Thai recipes to begin with. Do you have any Thai favorites?

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You must be wondering what is this unusual combination of bottle gourd and cauliflower? I usually prepare a bottle gourd – potato soup and for a change I decided to use cauliflower instead of potato because I was trying to make a low carb soup and have had success substituting mashed cauliIflower for mashed potato in this low carb vegan shepherd’s pie recipe. Mashed cauliflower is as creamy as mashed potatoes. You wouldn’t believe me until you try it for yourself. Both cauliflower and bottle gourd are good choices when you are on a low carb diet. Note that they are pretty low in protein too, so try to pair it with a good source of protein.

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