Top 10 Yummy Veggie Recipes

5. Atchara

Atchara Recipe


  • 4 cups Green Papaya
  • 1/2 cup Bell Peppers, cut in strips
  • 1/2 cup Carrots, cut in rounds or in flowerlike decorative rounds
  • 1 medium Onion, chopped
  • 1 thumb-size Ginger, cut in small strips
  • 1/4 cup Raisins (optional)
  • 1 cup Vinegar
  • 1 cup Sugar
  • 1 tbsp Kosher Salt or Rock salt

Cooking Instructions:

  1. Shred the papaya using a fine shredder or a food processor with a shredding disk. Sprinkle with salt, mix and set aside for 5-10 minutes.
  2. Boil the vinegar and sugar together, then set aside.
  3. Wring out the liquid from the papaya, then add all the other ingredients.
  4. Pour the vinegar/sugar mixture and mix thoroughly.
  5. Pack in sterilized or clean containers and keep refrigerated.

6. Tofu and Mushroom Teriyaki

tofu and mushroom teriyaki
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Serves: 4 to 8


  • 2 (300g) blocks Japanese firm tofu, quartered
  • 6 to 8 dried shiitake mushrooms, rehydrated, drained, and sliced lengthwise
  • 1 cup teriyaki sauce (like Kikkoman available in stores)
  • 4 stalks chives or green onions, sliced into 1-inch strips
  • 1/2 tsp grated ginger
  • salt and pepper, to taste
  • 1 tsp toasted sesame seeds (optional)
  • 1 tsp sesame oil


  1. In a small saucepan over medium heat, put 1/2 cup water, teriyaki sauce, mushrooms, and ginger. Simmer for about 7 minutes. Set aside.
  2. Preheat a grill pan over medium heat. Season tofu with salt and pepper. Grill tofu on all sides, until light brown.
  3. Transfer tofu to a serving dish. Pour teriyaki-mushroom sauce over. Garnish with chives and sesame seeds, if desired. Drizzle with sesame oil.
  4. Serve immediately and enjoy your tofu and mushroom teriyaki!

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