1. Vegetarian Cuisine
Cara Congelli
Period 4

2. Menu
Naan with Hummus: A flat, leavened bread of northwest India served
with a smooth spread of mashed chickpeas, olive oil, lemon juice, and
garlic.
Fresh English Pea Salad with Mint and Pecorino: A simple salad made
with bitter arugula, fresh mint, green peas, and salty pecorino.
Masoor Dal: A spicy stew made with red lentils that is cooked with
vegetables and spices. Served over rice.
Curried Chickpeas with Vegetables: a blend of vegetables cooked in a
skillet with a blend of Indian spices. Served over rice.
Spiced Baked Apples: Whole apples cored and filled with raisins and
walnuts and baked with a warm, spiced sauce.

3. Time Management Plan Day 1
Naan Part 1
3:30- Stir sugar, yeast and water together, let sit.
3:40- In a mixing bowl, combine flour & salt and slowly mix yeast mixture in.
3:45- Knead dough on pastry mat until dough is smooth and elastic.
3:55- Oil a large mixing bowl and transfer dough, lightly covering in oil.
4:00- Cover tightly with plastic wrap in room temperature.
Hummus
4:05- Preheat oven to 375 degrees.
4:10- Put 5 cloves of garlic in baking dish lined with foil.
4:15- Drizzle with olive oil and seal foil around garlic.
4:20- Put baking dish in oven for 45 minutes.
In the meantime, measure out the rest of the ingredients needed in the hummus, and
prepare food processer.
5:05- Remove garlic packet and let cool.
5:10- Blend garbanzo beans, garlic, lemon juice, and tahini in food processor.
5:20- Blend in olive oil and spices.
5:25- Store hummus in container and refrigerate.
Naan Part 2
5:35- Punch down dough and split into 8 equal pieces, put towel on top of bowl and let rest.
5:40- Place baking stone and oven-safe bowl of water in oven and preheat to 450 degrees.
6:00 –Lightly flour the pastry mat and roll out each piece of dough about 1/8” thick.
6:10- Bake naan for 3 minutes then add 30 seconds before taking out.
6:25- Let naan cool and then store in plastic bag.

4. Time Management Plan Day 1 (cont.)
Preparing non-refrigerated ingredients
Dal
6:40- Measure out turmeric and salt and store in separate containers.
Curried Chickpeas
6:50- Measure out vegetable oil, cumin seeds, salt, curry powder, flour, shredded coconut,
and chopped cashews, and place in separate containers.
Baked Apples
7:10- Measure out brown sugar, cinnamon, nutmeg, raisins, and walnuts and store in
separate containers.

5. Time Management Plan Day 2
Preparing refrigerated ingredients
Baked Apples
12:00- Measure each: butter, grate orange peel.
12:05- Combine orange peel with walnuts and raisins, refrigerate mixture in storage
container separate from butter.
12:15- Wash apples.
Salad
12:25- Measure each: Arugula, chop fresh mint, lemon juice, olive oil, salt and
pepper, shredded pecorino Romano cheese (stored/refrigerated separate).
12:35- Combine lemon juice, olive oil, salt, and pepper, store in container and refrigerate.
12:40- Combine Arugula, and mint in salad bowl.
12:50- Heat frozen peas in microwave for about 3 minutes on cook power 8.
12:53- Put peas immediately into ice water, drain and add to arugula/ mint mixture, cover
and refrigerate.
Dal
1:00- Measure each: lentils, chop onion, mince garlic and ginger, cut and seed Serrano
peppers, dice plum tomatoes, chop cilantro. Store in separate containers and refrigerate.
Curried Chickpeas with Vegetables
1:30- Measure each: rinse and drain chickpeas, cauliflower florets, green beans, cube sweet
potatoes, make vegetable stock, yogurt, finely chop jalapeno peppers. Store in separate
containers and refrigerate.
2:00- Set table with table cloth, plates, napkins, utensils, glasses, center piece, and place
cards.

6. Time Management Plan Day 2
2:40- Rinse lentils and put in sauce pan.
2:45- Add water, onion, garlic, ginger, and turmeric. Stir with wooden spoon.
2:50- Cover sauce pan, turn heat to medium high until simmering then reduce to medium
low.
2:55- Get out blender and rubber scraper.
3:15- Turn off heat, scrape mixture into blender.
3:20- Puree until smooth, then return mixture to sauce pan.
3:25- Turn heat to medium low and add water and salt.
3:30- Simmer, partially covered, stirring occasionally until mixture has thickened.
3:35- Measure out 2.5 cups of brown rice and 6.5 cups of water
3:40- Put rice and water into large sauce pan, add 1 Tbs. of salt.
3:45- Cover and boil, then bring to a simmer.
3:50- In large skillet, combine vegetable oil and cumin seeds over medium heat until sizzling.
3:55- Add ginger and garlic and cook over low heat without browning.
3:56- Stir in curry powder
3:57- Stir in chickpeas, sweet potatoes, cauliflower florets, green beans, vegetable
stock, salt, and black pepper to taste.
4:05- Cover and cook over medium heat until vegetables are tender
4:10- Reduce heat of Dal to warm and continue stirring occasionally.
4:15- Stir together yogurt and flour
4:20- Add to vegetables with jalapeno peppers
4:25- Cook over low heat and stir until heated through
4:30- Toast shredded coconut in skillet over medium low heat.

7. Time Management Plan Day 2 (cont.)
4:40- Sprinkle coconut over curried vegetables.
4:45- Core apples
4:55- Place apples in 13x9 baking dish and fill with raisin/walnut/orange peel mixture.
5:00- Set oven to 350 degrees
5:05- In small sauce pan, bring butter, brown sugar, water, cinnamon and nutmeg to a boil.
5:15- Pour sauce over apples.
5:20- Cover apples with foil
5:25- Put apples in oven.
5:30- Put Hummus in Fancy dish and put on table paired with a spreading knife.
5:35- Wrap Naan in cloth and put in basket, warm in microwave for about 30 seconds on
cook power 7, put on table.
5:40- Turn off all heat on stove.
5:45- Put rice and Dal in separate dishes with serving spoons and put on table.
5:55- Remove Foil from apples in oven, and continue to bake.
6:00- With a hot pad, put large skillet of curry mixture on table with serving spoon.
6:05- garnish Dal with cilantro, and sprinkle chopped cashews on top of curry mixture.
6:10- Remove apples from oven and let cool. Turn off oven.
6:15- Take out salad bowl and drizzle lemon juice dressing and sprinkle pecorino Romano
cheese over top, toss and pair with salad tongs on table.
6:20- Fill everyone’s glass with ice water.
6:25- Light candles on table, and turn on Indian music on Pandora.
6:30- Eat appetizer, salad, main course, and side dish.
7:30- Dessert: Each bowl contains 1 apple, and a scoop of icecream.

8. Shopping List
• 6 cans garbanzo beans (chick peas)
• ½ cup Tahini
• 1 ½ cups lentils
• 2 Tbs. + 1 1/8 tsp. fresh ginger
• 3 fresh Serrano peppers
• 1 ½ plum tomatoes
• 3 Tbs. Cilantro
• 1 bag brown rice
• 4 tsp. cumin seeds
• 1 head of cauliflower
• 2 sweet potatoes
• 2 cups fresh green beans
• 2 cups plain yogurt
• 2 Tbs. finely chopped jalapeño pepper
• 4 Tbs. dried unsweetened coconut
• ½ cup chopped unsalted cashews
• 10 Gala apples

9. Ingredients
Naan
• 3 Cups bread flour
• 1 1/2 Tablspoons sugar
• 1 1/2 teaspoons salt
• 4 teaspoons active dry yeast
• 2 Tablspoons olive oil
• 1 1/4 Cups room-temperature water
Directions
In a medium sized mixing bowl, stir the sugar, yeast and water together then let sit for 10-15 mins until
there's a thick foamy layer at the top.
In a large mixing bowl combine flour & salt then slowly mix the yeast mixture in. Stir it all together (on
low if you're usuing a stand mixer) for about 1 minute to activate the gluten in the flour. Knead for
about 10 mins by hand (or on low to medium speed with the dough hook) until the dough is smooth,
soft, and elastic. Add flour or water as needed only about a teaspoon at a time, the dough should be
tacky, but not sticky. Oil a separate large mixing bowl and transfer the dough, flipping it once to make
sure the dough is lightly covered in oil.
Cover tightly with plastic wrap and let rise in a slightly warm place or at room temp for 1 - 1 1/2 hours
or until the dough has doubled in size.
Punch the dough down ( just literally punch it a couple of times without squishing it all up in your
hands) then divide it equally into 8 pieces and roll the pieces into balls. Cover (with a towel or
something) and let rest for 20 mins. Preheat the oven to 450 degrees F.
Place the baking sheet or stone in the oven along with the small oven safe bowl filled with water so that
they'll already be hot when you bake the pita.
On a very lightly floured surface, roll out each ball of dough into a thin round, about 8 inches in
diameter and about 1/8" thick.
Gently place the rolled out dough in the oven and bake for about 3 mins, wait 30 seconds, then remove
each bread to a rack to cool. Generally you just want to watch them to see when they puff up and then
let them bake for about 30 more seconds. Avoid letting them brown up.
Katie Congelli's recipe

10. Naan

11. Hummus
Ingredients
• 2 cups canned chickpeas/garbanzo beans
• 1/3 cups fresh lemon juice (prob about 4 lemons if you want to get fancy)
• 4 Tablespoons of Tahini (sometimes in International or Natural Foods sections,
sometimes near the peanut butter)
• 2 cloves raw garlic
• roasted garlic to taste (i think we used about 3 cloves)
• salt to taste
• 2 tablespoons olive oil
• 1/4 to 1/2 tsps of cumin
• sprinkling of paprika
Directions
Toss the chickpeas, lemon juice, tahini, garlic (raw & roasted) into a food processor
or blender and mix until pureed. Scrape the sides and bottom of the blender or
processor to make sure you get all the bits then add the spices and olive oil. Add
water if you want to adjust the consistency.
To roast the garlic either:
Chop the top third of the head of garlic off the expose the tips of each clove then
place it in about 1 inch of water (don't cover it with water), drizzle a little olive oil,
salt & pepper on the top, then place it in the oven at about 325 degrees F for about
1/2 hr.
Or...put a couple of cloves (with their skin on) rolled in olive oil on a baking sheet
and bake them at about 325 degrees F for about 1/2 hr, but check on them by
gently poking them with a fork to see how soft they've gotten after about 15 mins.
You want them to be super duper squishy.
Katie Congelli's recipe

12. Hummus

13. Fresh English Pea Salad with Mint and
Ingredients
Pecorino
• 2 cups of water
• 1 cup shelled green peas (about 1 pound unshelled)
• 6 cups trimmed arugula
• ¼ cup chopped fresh mint
• 1 ½ tablespoons fresh lemon juice
• 1 Tablespoon extra virgin olive oil
• ½ tsp. salt
• ¼ tsp. freshly round black pepper
• ½ cup (2 ounces) shaved fresh pecorino Romano cheese
Directions
Bring 2 cups water to a boil in a medium saucepan. Add peas; cook 1 minute. Drain and
plunge peas into ice water; drain.
Combine peas, arugula, and mint in a large bowl. Add lemon juice, olive oil, salt, and
pepper; toss well. Sprinkle with cheese.
Allrecipes.com

14. Fresh English Pea Salad with Mint and
Pecorino

15. Dal
Pick over, rinse, and place in a large saucepan:
1 cup yellow split peas or red lentils
Add:
2 cups water
1 small onion
¾ tsp minced garlic
¾ tsp minced peeled fresh ginger
½ tsp ground turmeric
Simmer, covered, until the split peas are tender, 20-25 minutes. Puree through a food mill
and return to the saucepan, stir in:
1 cup water
¾ tsp salt
Simmer, partially covered, until the dal is thickened to the consistency of split pea soup,
about 20 minutes. Stir in:
2 fresh Serrano or jalapeno peppers, seeded and cut into thirds
1 plum tomato, diced
2 Tbs chopped fresh cilantro
Serve with:
Hot cooked rice
The Joy of Cooking Cookbook

16. Dal

17. Curried Chickpeas with Vegetables
Heat in a large skillet over medium heat until sizzling:
¼ cup vegetable oil
2 tsp cumin seeds
Add:
1 Tbs minced peeled fresh ginger
1 Tbs minced garlic
Cook, stirring over low heat for 1 minute; do not brown. Stir in:
2 tsp curry powder
Cook for 1 minute. Stir in:
1 ¾ cups cooked chickpeas (about 2/3 cup dried), rinsed and drained if canned
2 cups ½ inch cubes peeled sweet potatoes
2 cups cauliflower florets
1 cup 1-inch pieces green beans
1 cup chicken stock
½ to 1 tsp salt
Ground black pepper to taste
Cover and cook over medium heat until the vegetables are tender, about 10 minutes. Stir together:
1 cup yogurt
2 Tbs all purpose flour
Add to the vegetables along with:
1 Tbs finely chopped fresh jalapeno peppers
Cook, stirring, over low heat until heated through; do not boil. Toast in another skillet over
medium-low heat:
2 Tbs shredded dried unsweetened coconut
Sprinkle over the vegetables. Top with:
¼ cup chopped roasted unsalted cashews or peanuts
The Joy of Cooking Cookbook

18. Curried Chickpeas with Vegetables

19. Spiced Baked Apples
Ingredients
¾ cup and 3 Tbs. raisins
½ cup and 2 Tbs. chopped walnuts
1 ¼ tsp. grated orange peel
1 ¼ cups packed brown sugar
1 ¼ cups water
¼ cup and 1 Tbs. butter
1 ¼ tsp. ground cinnamon
1 ¼ tsp. ground nutmeg
10 large baking apples
Directions
Combine raisins, nuts and orange peel; set aside. In a saucepan, bring brown sugar,
water, butter, cinnamon and nutmeg to a boil. Reduce heat; simmer, uncovered, 2
minutes, stirring occasionally. Core apples and place in an ungreased 13x9 baking dish;
fill with raisin mixture. Pour sugar mixture over and around apples. Bake, uncovered,
at 350 degrees F for 30-35 minutes or until apples are tender. Let stand 15 minutes
before serving
Allrecipes.com

20. Spiced Baked Apples

21. Table Setting

22. Table Setting

23. Table Setting

24. Nutrition
Fruits Vegetables Grains Protein Dairy Oils
Naan •Lemon juice •Chickpeas •Naan •Tahini •Olive Oil
•Garlic •Chickpeas
with
Hummus
Salad •Lemon Juice •Arugula •Pecorino •Olive Oil
•Mint Romano
•Peas Cheese
Dal •Plum tomato •Brown •Lentils
•Cilantro rice
•Serrano peppers
•Garlic
•Lentils
•Onion
Curried •Coconut •Garlic •Brown •Cashews •Yogurt •Vegetable oil
•Chickpeas rice
Vegetables •Cauliflower
•Green beans
•Jalapeño peppers
Baked •Apples •Walnuts •Butter
•Raisins
Apples

25. Why I Chose the Menu
Since there are many members in my family
who have chosen to live on a vegetarian or vegan
diet, I chose dishes that did not include meat. I was
also interested in making a satisfying meal that
didn’t require a form of meat to make it delicious.
This also made the meal very nutritious because its
filled with fruits and vegetables. For the majority of
my meal the recipes were from the Indian culture
mainly because I love the blend of flavors that are
used. Not only is the food good, but I respect the
reasons behind why their culture avoids using
meat in their dishes. The principle of nonviolence
towards animals is connected with the intention to
avoid negative karmic influences which result from
violence. The appreciation I had for this idea
allowed me to enjoy the food I made on an entirely
different level.

26. How the Meal Turned Out
• Every dish tasted great!
• Difficult to get all vegetables equally tender in
curry recipe.
• Not enough space on the stove.
• Found it to be easier to measure out all of the
ingredients before hand.
• Easier to clean dishes as I went.
• Surprised at how much energy was required to
make the entire meal and clean up afterwards.
• Realized that doubling some of the recipes
required much more space.
• Made the perfect amount of food, barely any
leftovers.

27. What I Would Do Differently
• Overestimate the amount of time I actually
need.
• Include another cold dish.
• Consider the amount of room on the table.

28. Reactions From the Guests
• Very impressed!
• Love for Indian food, lots of compliments.
• Everyone asked for the recipes.
• People went back for seconds and thirds.
• Surprised that all of the dishes were
vegetarian.
• Compared the food to restaurant quality.

29. How did Creative Cooking Help
This Creative Cooking course has helped
me in that it significantly diminished the
number of mistakes I make in the kitchen. I
have learned that preparation and readiness is
extremely important especially when trying
out a new recipe for the first time. By
practicing the lab plans, I have learned to
review the recipe completely to make sure I
know the exact amount of ingredients to use
and the proper equipment required to do
specific jobs. Not only does this improve the
final product, but it also makes cooking more
enjoyable and relaxed. So by taking the time to
map out my plan the day before my meal, I was
able to easily cook through each dish without
scrambling around and making mistakes.

30. Conclusion
• Thanks to my mom who helped me
purchase all of the ingredients.
• I learned that making successful meals
from scratch is very gratifying.
• I learned that I love trying different foods
from around the world.
• Overall this project was a great experience,
putting the work into making this a success
was way more fun than I thought it would
be!