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Healthy Vegetarian Foods

Meat Less Monday

As promised last week I have two recipes for “meatless monday”. The first a savoury snack and the second is part of staple Gujerathi main dish.  With these to dishes you will be getting your proteins, vegetables and carbohydrates.

Baked Vegetable Cutlets

500ml self-raising flour

375ml semolina

2ml turmeric powder

15ml salt

500ml frozen peas

500ml grated carrots

10ml crushed ginger

125ml chopped mint & coriander

375ml yoghurt

250ml oil

100ml chopped onion

125ml sesame seeds



  1. Preheat oven to 180
  2. Sift dry ingredients into bowl, add vegetables (any other vegetable mixture of your choice can be used), onions and the mint and coriander
  3. Whisk yoghurt and oil together and stir into bowl with the vegetables and flour, and mix well
  4. Grease and line a large baking tray and pour in the batter and level the surface and sprinkle with the sesame seeds and bake for about 25 minutes.
  5. Remove and allow to cool before cutting into squares and serving with a chutney or some sweet chilli sauce.




Cooked green lentils are known to assist those who have high blood pressure.



Green Mung Beans


250ml of green mung beans soaked in boiling water for about 30 minutes

5ml chilli powder

5ml cumin powder

5ml coriander powder

2ml turmeric

2-3 curry leaves

1-2 dry chillies

7ml garlic and ginger paste

5ml salt

15ml cooking oil

100ml grated tomatoes

50ml chopped coriander




  1. Wash the soaked green mung and put to boil with enough water to cover the content
  2. While the green mung is cooking add the powder spices and allow to cook till tender, alternatively place in a pressure cooker and cook for 3 whistles
  3. In a separate pot heat oil and add the curry leaves, chillies, garlic and ginger paste and fry for a few minutes and then add the grated tomatoes-lower heat and allow to simmer for 10minutes
  4. Once the green mung is cooked add to the tomato mixture season with salt and allow to simmer for another 10minutes
  5. Garnish with chopped coriander and serve warm with pappadums and rice or rotis




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