In a Jiffy ( May 2013)


Anuradha Sawhney’s The Vegan Kitchen: Bollywood Style! is a collection of vegan recipes favoured by Bollywood stars. Anuradha Sawhney is an animal rights activist and has served as the editor of animal rights magazine Animal Times’ Indian edition. She has also headed the Indian operations of People for the Ethical Treatment of Animals (PETA). Here she shares John Abraham’s recipe for exotic vegetables with almonds.


Recipe for 2 – 3 servings

1 packet (200 g) mushrooms
1 head broccoli
1 zucchini
3 to 4 leaves of bok choy 6-8 garlic cloves
1 tbsp slivered almonds
1 tsp oil (optional)
2 to 3 tsp light soy sauce Freshly ground black pepper to taste Salt to taste




1 Wash all the vegetables. Cut the mushrooms into quarters. Break or cut the broccoli into bite-sized florets.
2 Do not peel the zucchini. Cut it into two pieces lengthwise, then cut into 1” pieces.
3 Break the bok choy into three pieces each. Peel the garlic and crush it lightly using a mortar and pestle.
4 Blanch the almonds till the skins are wrinkled. Peel and cut them into fine slivers. You should have about 1 tbsp of slivered almonds.
5 Put a non-stick pan over moderate heat and add the oil (optional). When hot, add the garlic and sauté for 1 minute.
6 Add the mushrooms, broccoli and zucchini. Raise the heat to high, stir well and cover the pan. Let the vegetables steam for about 2-3 minutes. The mushrooms will release water in which they will cook. Be careful not to overcook the vegetables.
7 Open the pan and continue to cook, till the water starts to evaporate.
8 Add the bok choy, almonds and soy sauce. Stir-fry for 1 minute. Remove from heat and add the pepper.
9 Taste and add salt only if needed as the soy sauce is salty.
10 Serve hot with steamed brown rice


Volume 2 Issue 11


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