10 Mouthwatering Vegetarian Recipes with Dry Fruits

Introduction

Are you a vegetarian looking for some delicious recipes that incorporate the goodness of dry fruits? Look no further! In this blog post, we have curated a list of 10 mouthwatering vegetarian recipes that are not only packed with flavour but also include the nutritious benefits of dry fruits. Whether you’re cooking for a special occasion or simply want to add some variety to your daily meals, these recipes are sure to impress. So, let’s dive in and explore these delectable dishes!

Photo by Yubraj Timsina on Unsplash

 

1. Almond and Date Smoothie: 

Start your day with a nutritious and filling smoothie made with almonds, dates, and your choice of milk. This creamy blend is not only delicious but also provides a good dose of protein, fiber, and essential vitamins and minerals.

1. Gather the ingredients: You’ll need almonds, dates, milk (dairy or plant-based), honey (optional), and ice cubes.
2. Soak the almonds and dates: Place a handful of almonds and around 3-4 pitted dates in a bowl. Cover them with water and let them soak for at least 4 hours or overnight to soften.
3. Drain and rinse: After soaking, drain the almonds and dates, and rinse them under cold water.
4. Blend the almonds and dates: In a blender, combine the soaked almonds, dates, and a cup of milk. Optionally, add a teaspoon of honey for extra sweetness. Blend until smooth.
5. Add ice cubes: Once the mixture is smooth, add a few ice cubes to the blender and blend again until the smoothie reaches your desired consistency.
6. Taste and adjust: Taste the smoothie and adjust the sweetness or thickness by adding more dates, honey, or milk if needed.
7. Serve: Pour the almond and date smoothie into glasses and serve immediately. Optionally, garnish with a sprinkle of chopped almonds or a dash of cinnamon for extra flavor.
8. Enjoy: Sip and enjoy the creamy, nutty sweetness of this delicious almond and date smoothie as a nutritious breakfast or refreshing snack.

2. Apricot and Walnut Salad: 

This refreshing salad combines the sweetness of apricots with the crunchiness of walnuts. Tossed with a tangy dressing, it makes for a perfect appetizer or a light lunch option.

– Gather fresh ingredients: ripe apricots, plump walnuts, mixed greens (such as arugula, spinach, or lettuce), and any additional vegetables you prefer (optional).
– Wash and dry the apricots and greens thoroughly. Slice the apricots into wedges or cubes.
– Toast the walnuts in a dry skillet over medium heat for a few minutes until fragrant, being careful not to burn them. Let them cool, then roughly chop them.
– Arrange the mixed greens in a salad bowl or on a serving platter.
– Scatter the apricot slices and chopped walnuts over the greens.
– Optionally, add any additional vegetables such as thinly sliced cucumber, cherry tomatoes, or diced bell peppers for extra flavor and nutrition.
– Prepare the dressing by whisking together olive oil, balsamic vinegar, a touch of honey, salt, and pepper in a small bowl.
– Drizzle the dressing over the salad, ensuring it coats all the ingredients evenly.
– Gently toss the salad to combine all the ingredients and distribute the dressing.
– Let the salad sit for a few minutes to allow the flavors to meld.
– Serve chilled and enjoy the delightful combination of sweet apricots, crunchy walnuts, and fresh greens in this apricot and walnut salad.

3. Cashew and Spinach Curry:

Indulge in the rich flavors of this creamy cashew and spinach curry. Packed with nutrients, this dish is a great way to incorporate leafy greens into your diet while enjoying a satisfying meal.

– Heat oil in a large pan over medium heat.
– Add finely chopped onions and sauté until soft and translucent.
– Add minced garlic and ginger, and cook for another minute until fragrant.
– Stir in ground cumin, coriander, turmeric, and garam masala, and cook for a minute to toast the spices.
– Add chopped tomatoes or tomato puree to the pan and cook until they soften and break down.
– Add chopped spinach leaves to the pan and cook until wilted.
– In a blender, blend soaked cashews and water until smooth to create a cashew cream.
– Pour the cashew cream into the pan and stir well to combine with the spinach mixture.
– Season with salt and pepper to taste.
– Let the curry simmer for about 10-15 minutes until the flavors meld together and the sauce thickens slightly.
– Optionally, garnish with chopped cilantro and a sprinkle of toasted cashews before serving.
– Serve hot with rice or naan bread for a delicious and nutritious meal.

4. Pistachio and Cranberry Pilaf:

Elevate your rice dishes with this flavorful pistachio and cranberry pilaf. The combination of nutty pistachios and tart cranberries adds a delightful twist to the traditional pilaf recipe.

– Rinse 1 cup of basmati rice under cold water until the water runs clear, then soak the rice in water for 30 minutes. Drain the rice and set it aside.
– In a medium saucepan, heat 2 tablespoons of olive oil over medium heat.
– Add 1 finely chopped onion to the saucepan and sauté until it becomes translucent, about 3-4 minutes.
– Stir in 1/2 teaspoon of ground cinnamon, 1/2 teaspoon of ground cumin, and 1/4 teaspoon of ground cardamom, and cook for another minute until fragrant.
– Add the drained rice to the saucepan and stir to coat it with the spices and onion mixture.
– Pour in 1 3/4 cups of vegetable broth or water, along with a pinch of salt, and bring the mixture to a boil.
– Once boiling, reduce the heat to low, cover the saucepan, and let the rice simmer for 15-20 minutes, or until all the liquid is absorbed and the rice is tender.
– While the rice is cooking, roughly chop 1/4 cup of pistachios and 1/4 cup of dried cranberries.
– Once the rice is cooked, fluff it with a fork and gently stir in the chopped pistachios and cranberries.
– Cover the saucepan again and let the pilaf sit for a few minutes to allow the flavors to meld together.
– Before serving, garnish the pilaf with some additional chopped pistachios and cranberries for added flavor and visual appeal.
– Serve the pistachio and cranberry pilaf as a flavorful and aromatic side dish alongside your favorite main course. Enjoy!

5. Fig and Goat Cheese Tart:

Impress your guests with this elegant fig and goat cheese tart. The sweet and savory flavors of figs and goat cheese come together in a buttery pastry crust, creating a perfect balance of taste.

Ingredients:

1 sheet of frozen puff pastry, thawed
6-8 fresh figs, sliced
4 oz (113g) goat cheese, crumbled
2 tablespoons honey
1 tablespoon balsamic vinegar
Fresh thyme leaves for garnish (optional)
Instructions:

Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Prepare Puff Pastry: Roll out the thawed puff pastry sheet on a lightly floured surface to a rectangular shape, about 9×13 inches. Transfer the rolled-out pastry to the prepared baking sheet.

Score Edges: Using a knife, lightly score a border about 1 inch from the edges of the pastry sheet. Be careful not to cut all the way through.

Prick Pastry: Use a fork to prick the pastry inside the border. This will prevent it from puffing up too much during baking.

Add Goat Cheese: Sprinkle the crumbled goat cheese evenly over the pastry, within the border.

Arrange Figs: Arrange the sliced figs on top of the goat cheese, slightly overlapping them if necessary.

Drizzle Honey: Drizzle the honey evenly over the figs and goat cheese.

Bake: Place the tart in the preheated oven and bake for 20-25 minutes, or until the pastry is golden brown and puffed up around the edges.

Finish: Once baked, remove the tart from the oven and drizzle the balsamic vinegar over the top. Sprinkle with fresh thyme leaves for garnish if desired.

Serve: Allow the tart to cool slightly before slicing and serving. Enjoy warm or at room temperature as a delightful appetizer or dessert.

6. Walnut and Mushroom Risotto:

Treat yourself to a comforting bowl of walnut and mushroom risotto. The earthy flavors of mushrooms and the crunchiness of walnuts make this dish a hearty and satisfying meal option.

– Gather the ingredients: Arborio rice, mushrooms (such as cremini or button), walnuts, vegetable broth, onion, garlic, white wine (optional), Parmesan cheese (optional), butter, olive oil, salt, and pepper.
– Prepare the vegetable broth and keep it warm on low heat.
– Clean the mushrooms and slice them thinly. Roughly chop the walnuts.
– Finely chop the onion and mince the garlic.
– In a large pan, heat olive oil over medium heat. Add the onions and garlic, sauté until softened.
– Add the Arborio rice to the pan and toast it for a couple of minutes until translucent around the edges.
– If using, pour in the white wine and cook until it’s mostly absorbed by the rice.
– Start adding the warm vegetable broth to the rice, one ladleful at a time, stirring frequently and allowing the liquid to be absorbed before adding more. Continue this process until the rice is creamy and cooked al dente, usually around 18-20 minutes.
– While the risotto is cooking, in a separate pan, heat a bit of olive oil over medium-high heat. Add the sliced mushrooms and sauté until they are golden brown and tender. Season with salt and pepper to taste.
– Once the risotto is cooked, stir in the sautéed mushrooms and chopped walnuts. Adjust the seasoning if necessary.
– If desired, stir in grated Parmesan cheese and a knob of butter for added creaminess.
– Serve the walnut and mushroom risotto hot, garnished with additional Parmesan cheese and freshly ground black pepper if desired. Enjoy!

7. Coconut and Cashew Curry:

Experience the tropical flavors of this coconut and cashew curry. The creamy coconut milk and the richness of cashews create a luscious sauce that pairs perfectly with vegetables or tofu.

– Ingredients:
– 1 cup cashews
– 1 cup shredded coconut (fresh or desiccated)
– 2 tablespoons coconut oil
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 1-inch piece of ginger, grated
– 1 teaspoon cumin seeds
– 1 teaspoon coriander powder
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder (adjust to taste)
– 1 can (14 oz) coconut milk
– Salt to taste
– Fresh cilantro leaves for garnish

– Instructions:
1. Prepare Cashews and Coconut: Soak cashews in warm water for about 1 hour. Drain and set aside. If using fresh coconut, grate it finely. If using desiccated coconut, rehydrate it by soaking in warm water for 10-15 minutes.

2. Blend Cashews and Coconut: In a blender, blend soaked cashews and shredded coconut with a little water to form a smooth paste. Set aside.

3. Prepare Curry Base: Heat coconut oil in a pan over medium heat. Add cumin seeds and let them splutter. Add chopped onions and sauté until translucent.

4. Add Aromatics:Stir in minced garlic and grated ginger. Sauté for another minute until fragrant.

5. Spice it Up: Add coriander powder, turmeric powder, and red chili powder. Cook for a minute, allowing the spices to release their flavors.

6. Add Cashew-Coconut Paste:Pour in the cashew-coconut paste and mix well with the spices and onion mixture.

7. Simmer: Gradually add coconut milk while stirring continuously to prevent lumps. Bring the curry to a gentle simmer.

8. Season and Finish: Season with salt according to taste. Allow the curry to simmer for about 10-15 minutes, stirring occasionally, until it thickens slightly and the flavors meld together.

9. Garnish and Serve: Once the curry reaches the desired consistency, remove from heat. Garnish with fresh cilantro leaves.

10. Serve: Serve hot with steamed rice or your favorite bread. Enjoy the creamy and flavorful coconut and cashew curry!

– Optional Additions:
– You can add vegetables like bell peppers, carrots, or green peas for added texture and nutrition. Simply chop them into bite-sized pieces and add them to the curry along with the cashew-coconut paste.
– For extra protein, you can also add tofu or paneer cubes to the curry. Add them towards the end of the cooking process and simmer until heated through.
– Adjust the spiciness of the curry by increasing or decreasing the amount of red chili powder according to your preference.

8. Cherry and Almond Crumble:

End your meal on a sweet note with this cherry and almond crumble. The juicy cherries and the crunchy almond topping create a delightful dessert that is both comforting and indulgent.

– Preheat your oven to 350°F (175°C) and grease a baking dish or individual ramekins.
– Pit and halve fresh cherries, removing any stems, and spread them evenly in the greased baking dish or ramekins.
– In a mixing bowl, combine rolled oats, almond flour, sliced almonds, brown sugar, and a pinch of salt.
– Cut cold unsalted butter into small cubes and add it to the dry ingredients. Use your fingers or a pastry cutter to work the butter into the mixture until it resembles coarse crumbs.
– Sprinkle the crumble mixture evenly over the cherries in the baking dish or ramekins.
– Bake in the preheated oven for about 25-30 minutes, or until the topping is golden brown and the cherry filling is bubbling around the edges.
– Remove from the oven and let it cool slightly before serving.
– Serve warm, optionally with a scoop of vanilla ice cream or a dollop of whipped cream on top.
– Enjoy the delicious combination of sweet cherries and almond crumble!

9. Peanut and Raisin Energy Balls:

Need a quick and healthy snack? These peanut and raisin energy balls are the perfect choice. Packed with protein and natural sweetness, they provide an instant energy boost and satisfy your cravings.

– Ingredients:
– 1 cup of rolled oats
– 1/2 cup of peanut butter (creamy or chunky, based on preference)
– 1/4 cup of honey or maple syrup
– 1/4 cup of raisins
– 1/4 cup of chopped peanuts
– 1/4 teaspoon of cinnamon (optional)
– A pinch of salt

– Instructions:
1. Combine Dry Ingredients: In a large mixing bowl, combine the rolled oats, raisins, chopped peanuts, cinnamon (if using), and a pinch of salt. Mix well to distribute ingredients evenly.

2. Add Wet Ingredients: Add the peanut butter and honey (or maple syrup) to the bowl with the dry ingredients. Stir until everything is thoroughly combined and forms a sticky mixture.

3. Chill Mixture: Place the mixture in the refrigerator for about 30 minutes. Chilling it will make it easier to roll into balls.

4. Roll into Balls: After chilling, remove the mixture from the refrigerator. Using your hands, scoop out small portions of the mixture and roll them into balls about 1 inch in diameter. Place the balls on a plate or baking sheet lined with parchment paper.

5. Optional Coating: If desired, you can roll the energy balls in additional chopped peanuts or shredded coconut for extra flavour and texture.

6. Chill Again (Optional): For firmer energy balls, you can chill them again in the refrigerator for another 15-20 minutes before serving.

7. Serve or Store: Once ready, serve the peanut and raisin energy balls immediately, or store them in an airtight container in the refrigerator for up to two weeks. Enjoy them as a quick and nutritious snack anytime you need an energy boost!

– Variations:
– Feel free to customize these energy balls by adding other ingredients such as chocolate chips, dried cranberries, or chopped almonds.
– You can also adjust the sweetness by adding more or less honey or maple syrup to suit your taste preferences.

10. Cashew and Cardamom Lassi:

Cool down with a refreshing glass of cashew and cardamom lassi. This traditional Indian drink combines the creaminess of cashews with the aromatic flavor of cardamom, creating a delightful beverage for any time of the day.

1. Gather the necessary ingredients: 1 cup of plain yogurt, 1/4 cup of cashews (soaked in water for a few hours), 2-3 tablespoons of sugar (adjust to taste), 4-5 cardamom pods (seeds removed and crushed), a pinch of saffron strands (optional), and 1 cup of cold water.

2. Drain the soaked cashews and add them to a blender along with the plain yogurt, sugar, crushed cardamom seeds, and saffron strands.

3. Blend the mixture until smooth and creamy. If the lassi is too thick, you can add a little water to achieve the desired consistency.

4. Taste the lassi and adjust the sweetness according to your preference by adding more sugar if needed.

5. Once the lassi reaches the desired consistency and sweetness, transfer it to serving glasses.

6. Optionally, garnish the lassi with a sprinkle of crushed cardamom seeds or a few strands of saffron for an extra touch of flavor and aroma.

7. Serve the cashew and cardamom lassi chilled, either on its own or alongside your favorite Indian dishes for a refreshing and creamy beverage that’s perfect for any time of the day. Enjoy!

With these 10 vegetarian recipes incorporating the goodness of dry fruits, you can enjoy delicious meals that are not only satisfying but also packed with essential nutrients. So, get ready to tantalize your taste buds and embark on a culinary journey filled with flavors and health benefits!

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