Vegetarian Dishes Quotes

Lentil dhal is the only thing I can cook.

I don't always prepare such rich meals. Sometimes I'll just serve a simple quiche, salad and dessert for dinner. During the week I try to eat lightly.

We want to teach families how to cook Tuscan wherever you are. How to reuse your leftovers. How to trick the kids into eating whatever you want by putting it into a frittata.

I like to cook simple things, like vegetable egg-white omelets; roast chicken; sauteed chicken breast with curry powder; and Greek salad. Just things that are fresh and healthy and fast and easy, because I have such a crazy schedule.

Because I'm a chef, I eat out frequently, so it's hard for me to control what I consume in terms of calories. But when I'm at home, I eat what my wife cooks for me. She works hard to avoid making foods that are high in calories and cholesterol, so most of the time, she makes vegetarian dishes.

My own mother is very accomplished and makes things like bahar breads as though they are going out of fashion - they are like stuffed parathas and can contain anything from potatoes to poppy seeds.

If I'm alone, I tend to cook for myself. I do a pretty good job of preparing healthful foods. My go-to is everything in a bowl like quinoa, avocado. Later in the day, scrambled eggs. I'm not a gourmet chef. I cook in bulk very well.

I can make a couple of good sandwiches: tuna salad and chopped egg salad. And Greek bean soup. I was a cook for my old Zen master for many years. So there were two or three dishes that he liked, you know. Teriyaki salmon, a few things.

Being a Punjabi, I like Indian food.

When I was growing up in Mississippi - it was good Southern food... but I also grew up with a Greek family; when other kids were eating fried okra, we were eating steamed artichokes. So I think it played a big part in my healthy cooking.

Often for hors d'oeuvres, I serve room temperature vegetables, something like that, so that the main course might be quite rich but the first course has balanced it out.

Try a recipe that uses leafy vegetables like kale, or switch to filling, high fiber grains like whole-wheat pasta.

I'm lenient when it comes to nutrition rules. I enjoy cooking and baking in general, and I just try to eat whole, clean foods. I try to stay away from processed or boxed stuff - but that's not to say I don't eat that from time to time. I really like making Asian noodle salad and also make soup a lot, like tortilla soup.

Sweetcorn, mushy peas, beans, lentils, are all basic staples that can be thrown together into a variety of surprising meals.

A favorite cooking method? I'm a fan of all of them! Anything that gets a pile of random ingredients into a cruelty-free dish works for me!

Nowadays I actually cook Italian-style food more than French heavy sauces. I make a good salad, some great roasted vegetables, grilled fish. I'm crazy about L.A. because at the farmers' market you find all kinds of wild mushrooms.

I love Indian food, and my favourite dish is dal rice.

I'm good in the kitchen. I can cook seafood, collard greens, black-eyed peas.

What I like about Calcutta is the food. I like simple Bengali food like dal, shukto, fish, and mutton.

Chickpeas are one of my favourite things to serve with chorizo or lamb meatballs; they also work brilliantly as the quiet partner in a vibrant alphonso mango salad.

I enjoy Indian cuisine a lot. It's delicious.