Vegetarian July 4th Cookout Recipes

These sinlessly delicious vegetarian and vegan recipes wont leave you feeling left out for this year's fourth of July.

Recipe 1. Potato and Gourd (Green Squash) Patties (pictured, above)

Preparation time: 20 minutes

Serves: 4

Ingredients:

1 medium bottle gourd, peeled and finely grated

4 medium potatoes (about 5oz each) peeled, boiled, and mashed

½ teaspoon turmeric powder

2 teaspoon roasted cumin powder

Salt to taste

2 sprig cilantro, finely chopped

2 teaspoon lemon juice

Optional: ½ teaspoon red chili powder

Method:

1. Preheat the oven to 450°F.

2. Combine the gourd and the mashed potatoes in a large mixing bowl. With your hands, knead the ingredients together until well combined.

3. Stir in the turmeric, cumin, and salt. (optional: add red chili powder)

4. Add the cilantro and lemon juice.

5. Shape the mixture into 8 patties. Place the patties on a greased baking sheet and bake for 20 minutes. Alternatively you can grill the patties until brown.

6. Serve warm.

Combine with: Cilantro Mint chutney

Recipe 2: Stuffed Peppers (pictured, below)

 Preparation time: 30 minutes

Serves: 4

Ingredients:

4 medium bell peppers (different colors)

4 potatoes (about 5oz each), peeled, boiled, and mashed

2 teaspoons lime juice

½ teaspoon turmeric powder

Salt to taste

2 teaspoons oil

Pinch of asafetida

2 teaspoons fennel seeds

Method:

1. Slice a small piece off the top of each pepper and remove the seeds and white membranes.

2. Place the mashed potatoes in a medium bowl. Add the lime juice, turmeric, and salt. Mix well. Spoon the potato mixture into the prepared peppers until they are nearly full.

3. Heat the oil in a deep sauté pan over medium heat for 1 minute. Add the asafetida and fennel seeds. When the seeds start to splutter, place the stuffed peppers, top side up, in the pan. Reduce the heat to low. Cover the pan and cook for 10 minutes.

4. Carefully turn the peppers upside down, without allowing the stuffing to fall out. (Note: Some fennel seeds should cling to the stuffing.) Continue to cook over low heat for 5 to 8 minutes longer.

5. Turn the peppers top side up. Test each pepper for doneness by gently pushing against the side. When the pepper is fully cooked, it will feel soft.

6. When the peppers are done, remove the pan from the heat and allow the peppers to cool slightly before serving.

For more recipes visit MyYogaKitchen.com

Related Posts

Your article and new folder have been saved!