QUINOA

SPINACH

BHAJI - POTATO / VEGGIE DISH

MATAAR PANEER OR TOFU

MALAYSIAN STIR FRY

SHAJI – POTATO / VEGGIE DISH

MEDITERRANEAN made PLATTER

GLUTEN – FREE

FOCACCIA

DOSAS

FAJITA MUSHROOM TACOS

BALSAMIC VINAIGRETTE

MINI CUPCAKES

CUPCAKES

BOTTLE OF WATER

LAVENDER MINT TEA

LEMON GINGER DRINK

CHAI

TACO BAR

BYO YOGI BOWL

BOX LUNCH

POTATO, SPINACH, & MUSHROOM

SHEPHERD'S PIE

SAAG PANEER OR TOFU

Rinse quinoa thoroughly in a fine-mesh sieve under cold running water for 30–60 seconds, rubbing the grains with your fingers to remove the natural bitter coating (saponin). Drain well.

In a medium saucepan, combine the rinsed quinoa, 2 cups water or vegetable broth, 1 tsp kosher salt, and 1 tbs olive oil. Bring to a boil over medium-high heat.

Once boiling, reduce heat to low, cover, and simmer gently for 15 minutes, or until liquid is absorbed and quinoa is tender. Avoid lifting the lid frequently.

Remove from heat and let stand, covered, for 5 minutes. Fluff quinoa gently with a fork and transfer to a large bowl to cool slightly (5–10 minutes) before mixing with vegetables.

While quinoa cooks, heat 1 tbs extra-virgin olive oil in a skillet over medium heat. Add the finely diced onion and sauté for 3–4 minutes, until softened and translucent.

Add the grated carrot and diced red bell pepper to the pan. Sauté for 3–4 more minutes until vegetables are slightly tender but still bright.

If using frozen peas or corn, add them to the pan and cook for 1–2 minutes until heated through. Remove the pan from heat and let cool for a few minutes.

In the large bowl with the warm, fluffed quinoa, add the sautéed vegetable mixture, halved cherry tomatoes, chopped parsley, lemon zest, lemon juice, and 0.5 tsp ground black pepper. Toss gently to combine and allow flavors to marry for 5 minutes.

If using chickpeas or shredded chicken, fold them into the quinoa mixture now so they warm slightly from the quinoa's residual heat.

Taste and adjust seasoning with additional salt, pepper, or lemon juice to taste. If using, sprinkle crumbled feta and toasted nuts over the salad and drizzle with 1 tbs extra olive oil.

Serve warm, at room temperature, or chilled. Store leftovers in an airtight container in the refrigerator for up to 4–5 days.

uncooked quinoa (white or tri-color)

water or low-sodium vegetable broth

kosher salt

olive oil

extra-virgin olive oil

yellow onion, finely diced

carrot, grated or small dice

red bell pepper, small dice

frozen peas (thawed) or corn

cherry tomatoes, halved

fresh parsley, chopped

fresh lemon juice

lemon zest

ground black pepper

feta cheese, crumbled (optional)

toasted chopped almonds or walnuts (optional)

cooked chickpeas or shredded rotisserie chicken (optional)

extra olive oil for drizzling

Heat a large heavy skillet or saucepan over medium heat. Add olive oil and butter. When butter melts and foam subsides, add the chopped onion and sauté 4–5 minutes until translucent and soft, stirring occasionally.

Prepare aromatics

Add minced garlic to the pan and cook 30–45 seconds until fragrant, stirring constantly to avoid browning.

Cook garlic

Add the fresh baby spinach in batches, tossing with tongs so it wilts down evenly. Continue until all spinach is added and mostly wilted, about 2–3 minutes. It will release liquid.

Wilt spinach

Sprinkle the tablespoon of flour over the wilted spinach and stir for 1 minute to cook the raw flour taste.

Make a slurry

Pour in the cup of broth while stirring to combine, then add the half-and-half (or whole milk). Bring to a gentle simmer and cook 3–4 minutes, stirring occasionally, until the mixture slightly thickens.

Add liquids

Stir in the salt, black pepper, nutmeg, red pepper flakes (if using), and lemon juice. Continue simmering 1–2 minutes to meld flavors.

Season and finish

For a smoother, creamier spinach dish (soup or casserole base), transfer the mixture to an immersion blender and pulse until you reach the desired texture. Alternatively, leave it chunky for a salad/casserole topping.

Blend (optional)

Return mixture to the pan if blended. Stir in the grated Parmesan until melted and fully incorporated. Taste and adjust seasoning with additional salt, pepper, or lemon as desired. Serve warm as a side, as a creamy soup bowl (add extra broth to thin), or use as a casserole layer.

Add cheese and serve

fresh baby spinach

unsalted butter

garlic cloves, minced

yellow onion, finely chopped

vegetable or chicken broth

half-and-half or whole milk

all-purpose flour

salt

black pepper, freshly ground

nutmeg, freshly grated

lemon juice

Parmesan cheese, grated

red pepper flakes (optional)

Peel and cube potatoes into roughly 1/2-inch pieces; rinse and set aside to remove excess starch.

Prep potatoes

Trim and cut mixed vegetables into bite-size pieces; thinly slice the onion; grate ginger, mince garlic, slit green chilies if using.

Prep vegetables & aromatics

Heat a large wide skillet or kadhai over medium heat. Add vegetable oil and let it warm (about 1 minute).

Warm oil

Add mustard seeds. When they start to pop (10–20 seconds), add cumin seeds and let them sizzle for 5–10 seconds.

Add whole spices

Stir in asafoetida, curry leaves (if using), grated ginger, minced garlic and slit green chilies. Sauté for 30–45 seconds until fragrant, keeping heat moderate to avoid burning garlic.

Aromatics

Add sliced onion and a pinch of salt. Sauté 4–6 minutes until onion is translucent and beginning to brown at edges.

Cook onion

Add turmeric, ground coriander, red chili powder and stir for 20–30 seconds to bloom the spices.

Bloom spices

Add the cubed potatoes and mixed vegetables to the pan. Stir well to coat with oil and spices so the potatoes and vegetables are evenly seasoned.

Add potatoes & veggies

Pour in 1 cup water, add the green peas and salt. Stir, bring to a gentle simmer. Cover the pan and reduce heat to medium-low. Cook 12–15 minutes, stirring once or twice, until potatoes are tender when pierced with a fork and vegetables are cooked but not mushy. Add an extra 2–4 tablespoons water if drying out.

Simmer

Once potatoes are tender, remove the lid and increase heat to medium-high. Cook uncovered 2–3 minutes to evaporate excess liquid and allow edges of potatoes and vegetables to lightly brown.

Reduce moisture & brown

Sprinkle garam masala over the bhaji and gently toss to combine. Taste and adjust salt or chili as needed.

Final seasoning

Turn off heat, stir in chopped cilantro. Transfer bhaji to a serving platter or tray suitable for platters/entree service. Garnish with cilantro and lemon wedges on the side.

Garnish & plate

Serve hot as a main vegetarian platter item alongside rice, bread (rotis, naan), or other entrees. Keeps warm in a covered tray for short-term service; stir gently before serving to redistribute moisture.

Service notes

medium potatoes (starchy, peeled and cut into 1/2-inch cubes)

mixed vegetables (carrot, green beans, cauliflower — cut to bite-size)

onion (medium, thinly sliced)

green peas (fresh or frozen)

vegetable oil

mustard seeds

cumin seeds

asafoetida (hing)

turmeric powder

ground coriander

red chili powder

garam masala

curry leaves (optional)

fresh ginger (grated)

fresh garlic (minced)

green chilies (slit, optional)

water (for cooking)

fresh cilantro (chopped, for garnish)

lemon or lime (cut into wedges, optional)

If using tofu, press it for at least 15–20 minutes to remove excess water. Cut paneer or pressed tofu into 1–1.5 cm cubes.

Heat 2 tbs oil or ghee in a nonstick skillet over medium heat. Add the cubes in a single layer and lightly pan-fry until golden on at least two sides (about 3–5 minutes per side). This gives texture and helps them hold shape in the gravy. Remove and set aside on a plate lined with paper towel. Sprinkle 1 tsp salt over the cubes while warm.

If using frozen peas, thaw or blanch in hot water for 1–2 minutes and drain. Fresh peas can be used directly.

In a deep skillet or kadhai, heat 2 tbs oil or ghee over medium heat. Add 1 tsp cumin seeds and let them sizzle for 20–30 seconds until fragrant.

Add 2 green cardamom pods and 1 bay leaf; sauté for 10–15 seconds to release aroma.

Add 1 cup finely chopped onion and a pinch of salt. Cook, stirring often, until the onion softens and turns light golden (about 6–8 minutes). This step is important for a sweet, rounded base.

Stir in 1 tsp grated ginger, 2 minced garlic cloves and 1 slit green chili (if using). Cook 1–2 minutes more until raw aroma disappears.

Add 1 cup tomato puree to the pan. Stir and cook the mixture on medium-low heat until the raw tomato smell disappears and oil (or ghee) begins to separate around the edges, about 6–8 minutes.

Stir in 1 tsp turmeric, 2 tsp coriander powder, 1 tsp red chili powder, and 1 tsp salt. Cook spices with the tomato-onion mixture for 1–2 minutes, stirring to prevent burning.

If the mixture becomes too thick or starts sticking, add 2–3 tbs water or vegetable stock to loosen it and continue simmering for another 2 minutes so flavors meld.

Add 1 cup peas to the tomato-spice base. Stir to combine and cook for 3–4 minutes until peas are heated through and tender; if using frozen peas, add a little extra water and cook until heated through.

Gently add the fried paneer or tofu cubes into the gravy. Stir carefully to coat them without breaking. Reduce heat to low and simmer for 4–6 minutes so the cubes absorb the gravy flavor.

Sprinkle 1 tsp garam masala and 1 tsp crushed kasuri methi (if using). Stir gently and cook for 1 minute.

Stir in 2 tbs fresh cream or coconut cream for richness (optional). Adjust consistency with up to 1–2 tbs more water if needed to reach a medium-thick gravy.

Turn off heat. Stir in 2 tbs chopped fresh cilantro and 1 tsp lemon juice (optional) to brighten flavors.

Taste and adjust salt or spices. Serve hot with steamed basmati rice, jeera rice, naan, or roti.

paneer (cottage cheese), cubed

or firm tofu, pressed and cubed

fresh green peas (matar), shelled

oil or ghee

vegetable oil or ghee

cumin seeds (jeera)

green cardamom pods

bay leaf

onion, finely chopped

fresh ginger, grated

garlic, minced

green chili, slit (optional)

tomato, pureed (or canned crushed tomatoes)

turmeric powder (haldi)

coriander powder (dhania)

red chili powder (adjust)

kasuri methi (dried fenugreek leaves), crushed (optional)

water or vegetable stock

fresh cilantro (coriander), chopped

fresh cream or coconut cream (optional)

lemon juice (optional)

Peel and finely mince the garlic and shallots. Remove seeds from the chilies if you want less heat and thinly slice. Peel and grate or finely mince the ginger. Trim and finely slice the white part of the lemongrass; bruise it by pounding slightly then mince. Cut chicken into 2 cm bite-sized pieces (or press and cube firm tofu). Pat shrimp dry if using. Season chicken or tofu and shrimp lightly with 1/4 tsp salt and 1/4 tsp white pepper.

Prep aromatics and proteins

Trim and cut green beans into 3–4 cm pieces. Peel and diagonal-slice the carrot thinly. Halve baby corn lengthwise or core and slice bell pepper into strips. Thinly slice the onion. Shred the cabbage into thin ribbons.

Prepare vegetables

Heat a wok or large skillet over high heat until very hot. Add 2 tbs neutral oil and swirl to coat.

When oil is shimmering, add the seasoned chicken (in a single layer) and sear without moving for 1 minute, then stir-fry until nearly cooked through, about 2–3 minutes more depending on thickness. Remove chicken from the wok and set aside. If using tofu, fry until golden on all sides, then remove and set aside. If using shrimp, cook briefly later (see below).

Add the remaining 1 tbs oil to the hot wok. Add minced garlic, shallots, chilies, ginger and minced lemongrass. Stir-fry for 30–45 seconds until fragrant and starting to brown but not burnt.

Add onion, carrot and green beans (or long beans). Stir-fry on high heat 2–3 minutes until vegetables are bright and beginning to soften but still have bite.

Return the chicken (and tofu if used) to the wok. Add baby corn and cabbage. Stir everything quickly to combine for 1 minute.

If using shrimp, push contents to the side, add a small drizzle of oil in the cleared space, place shrimp in the hot spot and cook 30–60 seconds per side until pink and opaque; then mix with the rest.

In a small bowl, whisk together light soy sauce, oyster sauce, fish sauce, kecap manis, tamarind paste (or lime juice), brown sugar, chicken or vegetable stock, and the remaining 1/4 tsp white pepper and 1/4 tsp salt. Stir until sugar dissolves.

Make sauce

In a separate tiny bowl, mix cornstarch with 2 tbs water until smooth to make a slurry.

Cornstarch slurry

Pour the prepared sauce into the wok with the stir-fry. Toss and bring to a simmer for 30–45 seconds to warm and reduce slightly.

Stir the cornstarch slurry once more and drizzle it into the wok while stirring continuously. Cook for another 30–60 seconds until the sauce thickens and glazes the ingredients. Taste and adjust seasoning with up to 1/4 tsp extra salt or a splash more kecap manis for sweetness if desired.

Turn off the heat. Drizzle toasted sesame oil over the stir-fry and toss gently to combine.

Slice spring onions on the diagonal and sprinkle over the dish along with chopped cilantro. Scatter crushed roasted peanuts if using.

Transfer to a serving platter, serve immediately with lime wedges on the side for squeezing over, and accompany with steamed jasmine rice or plain noodles.

Quinoa

Spinach

Bhaji - Potato / Veggie Dish

Mataar Paneer Or Tofu

Malaysian Stir Fry

Shaji – Potato / Veggie Dish

Mediterranean Made Platter

Gluten – Free

Focaccia

Dosas

Fajita Mushroom Tacos

Balsamic Vinaigrette

Mini Cupcakes

Cupcakes

Bottle Of Water

Lavender Mint Tea

Lemon Ginger Drink

Chai

Taco Bar

Byo Yogi Bowl

Box Lunch

Potato, Spinach, & Mushroom

Shepherd's Pie

Saag Paneer Or Tofu