Your blog is dying...

... said a really good friend.

Maybe it is.

The reason I put up this blog 3 years ago was to have an online journal of my journey into the realm of yoga and vegetarianism.  I had doubts in my writing ability so I just started out by entering my food intake, recipes, and outline of my daily activities.  With Saraswati's guidance, I sometimes write something worth reading.  Most of time though, it's just ordinary writing.  Nothing special.

My plan for the next two weeks though is to spend more time in the kitchen so I can keep this blog alive.  I think even in a small way, this blog has helped provide bits of information about yoga, vegetarian recipes, and the Philippines.

The goal is to come up with 5 recipes this holiday break.

Om.

Pasta with Green Vegetables and Nuts

Spaghetti...

or fusilli?

Ingredients

Broccoli, asparagus, snowpeas, blanched for 1 minute, set aside.

8 cloves garlic chopped thinly

Roasted cashew nuts

Salt, pepper, chili flakes

parmesan cheese

cooked pasta

olive oil

Direction

Saute garlic in olive oil until brown.  Add the blanched veggies, and cashew nuts, then season with salt, pepper, and chili flakes.  Stir in the pasta.  Add more olive oil if desired.  Remove immediately and serve.  Topped with parmesan cheese and freshly ground black pepper.

Spaghetti with Roasted Vegetables

Mix sliced pumpkin in sliced garlic and olive oil.  Roast in electric oven on high heat for 15 minutes.  Turn the vegetables over and roast for another 10 minutes.

Mix sliced zucchini and eggplant in sliced garlic and olive oil.  Do the same, roast in the oven for 15 minutes, turn over and roast for another 10 minutes.

Cook the pasta as written in the package or until al dente and drain.  This evening I used 1 part whole wheat and 2 parts regular spaghetti.

Dry roast a handful of raw pumpkin seeds on a very hot non-stick pan.  Set aside.

Saute extra garlic in olive oil from the roasted vegetables.  Add the roasted vegetables and season with salt and pepper.  Add a tablespoon or two of basil pesto.  Cook for a minute.  Turn off heat.  Add the cooked spaghetti noodles and toss.

Top with shaved parmesan cheese and roasted pumpkin seeds.

Serve with mixed green salad with simple vinaigrette and your favorite sparkling drink.  Perhaps, a glass of sparkling apple-flavored water?

Don't forget to enjoy it with the company of friends and good conversation.

Bon appetit. 

Sunday with an Old Friend

 

A beautiful Sunday...

The yogi cooked again...

Jackfruit curry by Tesa and eggplant subji by me.

***

Eggplant Subji Recipe

Ingredients:

About 5 cups cubed eggplant

1 tomato chopped

1 onion diced

a thumb of ginger, minced

5 cloves garlic, minced

3-5 tsp garam masala

a pinch of turmeric

mustard seeds

oil

Instructions:

Fry the mustard seeds in 1-2 tbsp oil and wait until it begins to pop.  Add garlic, onion, ginger, tomato and cook until fragrant and the tomato begins to disintegrate.  Add garam masala and turmeric.  Mix well.  Add the eggplant.  Mix well.  Some water and cover until cooked.  Stir occasionally.  Season with salt.  Adjust taste by adding more garam masala.  (I can still smell it in my fingers... yum yum).

***

Japanese sesame salad dressing is my new favorite.  Thanks again, my friend.

***

 

It was an afternoon dedicated to friends we met in India two years ago.

I'll cook for you again someday.

OM

Spaghetti with Roasted/Grilled Vegetables

3rd practice of the year. Mind was calmer than yesterday.  Again, all the binds seem more challenging.  I need to go back to the practice of eating moderately.  It's something that is, I believe, alien in most parts of the country.  No wonder most of my high school friends are becoming overweight and obese.  Check my other blog on health and physical activity in the Philippines.

Spaghetti with Roasted/Grilled Vegetables

This is part of our new year's eve menu.  I haven't downloaded the photos yet so I'd share it with you next time.  For now, I want to share this quick and yummy recipe.  I've had the idea from that Aussie coffee shop in Shangri La Mall but never really tried it until last week.  Roasting the vegetables is the only time-consuming part of the preparation but it is what makes this recipe delicious.

Big but thin slices of zucchini, eggplant and squash.  Dab some olive oil into the vegetables and roast until cooked and tender.  The easiest way to do this is to put them on an oven toaster.  Put the toaster on high and roast the veggies for 5-10 minutes.  I pan-grilled mine.  Do this until all the veggies are cooked.  Set aside.

Then heat some olive oil in a pan.  Saute minced garlic into the oil until fragrant then add the roasted vegetables.  Season with salt and pepper to taste.  Toss over cooked spaghetti and top with some hard cheese like parmigiano.

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Have to pack my bag now.  Ciao.