7 day diet plan for vegetarian

Day 1:

Breakfast: Greek yogurt with mixed berries and a sprinkle of chia seeds.

Snack: A handful of almonds.

Lunch: Quinoa salad with roasted vegetables (such as bell peppers, zucchini, and cherry tomatoes) and a lemon-tahini dressing.

Snack: Carrot sticks with hummus.

Dinner: Chickpea curry served with brown rice and a side of steamed broccoli.

Dessert: Fresh fruit salad.

Day 2:

Breakfast: Oatmeal topped with sliced bananas, chopped nuts, and a drizzle of honey.

Snack: Greek yogurt with a spoonful of honey.

Lunch: Spinach and feta cheese salad with cherry tomatoes, cucumber, olives, and a balsamic vinaigrette.

Snack: Whole grain crackers with guacamole.

Dinner: Lentil soup with a side of mixed green salad and whole grain bread.

Dessert: Dark chocolate squares.

Day 3:

Breakfast: Scrambled tofu with vegetables (such as bell peppers, onions, and spinach) and whole grain toast.

Snack: Mixed fruit smoothie (made with fruits, yogurt, and a splash of almond milk).

Lunch: Caprese salad with fresh mozzarella, basil leaves, sliced tomatoes, and a drizzle of olive oil.

Snack: Roasted chickpeas.

Dinner: Vegetable stir-fry with tofu or tempeh, served with brown rice or quinoa.

Dessert: Baked apple slices with a sprinkle of cinnamon.

Day 4:

Breakfast: Whole grain pancakes topped with fresh fruit and a dollop of Greek yogurt.

Snack: Celery sticks with peanut butter.

Lunch: Mexican-inspired black bean and corn salad with avocado, cherry tomatoes, cilantro, and lime dressing.

Snack: Trail mix with nuts, dried fruits, and seeds.

Dinner: Vegetarian chili with kidney beans, tomatoes, bell peppers, onions, and spices.

Dessert: Mango sorbet.

Day 5:

Breakfast: Vegetable omelette with mushrooms, onions, bell peppers, and a side of whole grain toast.

Snack: Cottage cheese with sliced peaches.

Lunch: Quinoa-stuffed bell peppers with a side of mixed green salad.

Snack: Edamame beans.

Dinner: Eggplant Parmesan served with whole wheat spaghetti and a side of steamed asparagus.

Dessert: Yogurt with honey and granola.

Day 6:

Breakfast: Overnight chia seed pudding with almond milk, topped with fresh berries and sliced almonds.

Snack: Rice cakes with almond butter.

Lunch: Spinach and goat cheese wrap with sliced cucumbers, tomatoes, and a drizzle of balsamic glaze.

Snack: Veggie sticks with tzatziki dip.

Dinner: Baked falafel with whole wheat pita bread, tahini sauce, and a side of tabbouleh salad.

Dessert: Frozen banana slices dipped in dark chocolate.

Day 7:

Breakfast: Avocado toast with sliced tomatoes and a sprinkle of feta cheese.

Snack: Fruit and nut energy bar.

Lunch: Sweet potato and black bean burrito bowl with salsa, guacamole, and brown rice.

Snack: Greek yogurt with a drizzle of maple syrup.

Dinner: Mushroom and spinach lasagna with a side of roasted Brussels sprouts.

Dessert: Mixed berries with a dollop of whipped cream.

How to prepare a Jeera Rice

Jeera rice is a popular Indian rice dish flavored with cumin seeds (Jeera). It is a simple and fragrant dish that pairs well with various curries and gravies. Here's how you can prepare jeera rice:

Ingredients:

·         1 cup basmati rice

·         2 cups water

·         1 tablespoon ghee (clarified butter) or oil

·         1 teaspoon cumin seeds (jeera)

·         Salt to taste

·         Fresh cilantro leaves for garnish (optional)

Instructions:

1. Rinse the basmati rice in cold water until the water runs clear. This helps remove excess starch and ensures fluffy rice grains.
2. Soak the rinsed rice in water for about 15-20 minutes. This step helps in achieving long and separate grains when cooked.
3. After soaking, drain the water from the rice and set it aside.
4. Heat ghee or oil in a saucepan or a deep, heavy-bottomed pot over medium heat.
5. Add the cumin seeds (jeera) to the hot ghee or oil. Let them sizzle and release their aroma. Stir them gently to avoid burning.
6. Once the cumin seeds have toasted and become fragrant, add the drained rice to the pot. Stir gently to coat the rice grains with the ghee or oil and cumin seeds. Sauté for a minute to lightly toast the rice.
7. Pour in the water and add salt to taste. Give it a gentle stir.
8. Increase the heat to high and bring the water to a boil.
9. Once the water comes to a rolling boil, reduce the heat to low, cover the pot with a tight-fitting lid, and let the rice simmer for about 15-20 minutes or until all the water is absorbed and the rice is cooked through.
10. Once the rice is cooked, turn off the heat and let it sit, covered, for an additional 5 minutes. This helps in the final steaming of the rice and enhances the texture.
11. Fluff the rice gently with a fork to separate the grains.
12. Transfer the jeera rice to a serving dish and garnish with fresh cilantro leaves if desired.

Your Jeera rice is now ready to be served as a delightful accompaniment to your favorite Indian dishes. Enjoy!

 

How to make a Paneer

Paneer is a type of fresh cheese commonly used in Indian cuisine. It is quite simple to make at home. Here's a basic recipe for making paneer:

Ingredients:

4 cups of whole milk

2 tablespoons of lemon juice or vinegar

Cheesecloth or muslin cloth

Strainer

Instructions:

Pour the milk into a large, heavy-bottomed saucepan and heat it over medium heat. Stir the milk occasionally to prevent it from scorching.

As the milk begins to heat up, keep a close eye on it. When it reaches a boil, reduce the heat to low.

Add the lemon juice or vinegar to the milk, one tablespoon at a time, while stirring gently. You will notice the milk curdling and separating into curds (solid white chunks) and whey (a greenish liquid).

Once the curds have completely separated from the whey, turn off the heat. If the milk doesn't fully curdle, add a little more lemon juice or vinegar and stir gently until the separation occurs.

Line a strainer with cheesecloth or muslin cloth and place it over a bowl or sink to collect the whey.

Pour the curdled milk into the strainer, allowing the whey to drain out. Rinse the curds with cold water to remove any traces of lemon juice or vinegar.

Gather the corners of the cheesecloth and twist them together to form a pouch containing the curds. Squeeze gently to remove excess whey.

Place the pouch of curds on a flat surface such as a cutting board. Flatten it slightly and shape it into a square or rectangle.

Place a heavy object, such as a plate or another cutting board, on top of the paneer to press it down. This will help remove any remaining whey and give the paneer a firm texture. Leave it pressed for about 30 minutes to 1 hour.

Remove the paneer from the cheesecloth, and it is ready to use. You can cut it into cubes, crumble it, or use it in various Indian dishes like curries, tikka masala, or paneer tikka.

Note: The whey collected from the straining process can be saved and used in cooking or as a nutritious addition to smoothies.

Enjoy your homemade paneer!