Pav Bhaji

Disclaimer for purists:

This is a low-fat version cooked by a Spaniard!

1 tsp olive oil

2 cloves garlic, chopped

1 green chile pepper, minced

1 onion, chopped

2 teaspoons grated fresh ginger

1 cup chopped roma (plum) tomatoes

2 cups cauliflower, finely chopped

1 cup chopped cabbage

1 cup green peas

1 cup grated carrots

4 potatoes, peeled and chopped

3 tablespoons pav bhaji masala (or garam masala)

1 cup chopped fresh cilantro

salt to taste

1 tablespoon lemon juice

Boil carrots, potatoes, cauliflower, peas (if you’re using frozen peas, add when all other veggies are tender and boil for 5 minutes) and cabbage. Sauté onions, chile, and garlic, covered on low heat, until the onions are translucent. Add tomatoes/puree and salt, and stir for another minute or 2. Add the masala, ginger, and cilantro and stir for another minute. Add all pre-cooked, lightly mashed veggies, salt, and lemon juice, and 1/2cup to 1 cup of water. Cook on lowest heat for about 10 minutes, check seasoning and add lemon juice, spice, and salt according to taste. Cook on lowest heat for 20 more minutes to allow the flavors to sink in. Serve with rice and flat/pita/naan bread.

Original from allrecipes.com

Red Sauce

I use this with ready-made meatless meatballs and white fish. You can actually cook the fish directly in the sauce.

1 tsp olive oil

1 onion, chopped

2 cloves of garlic, minced or pressed

1 red pepper, chopped

15 oz can tomato sauce

sweet or hot paprika (1-2 tsp)

salt and sugar to taste

In a saucepan, sauté the onion and garlic, covered, until translucent. Add the pepper, and cook, covered, until tender. Add the tomato sauce and spices, and simmer for around 15 minutes. Using a handheld mixer or a food processor, puree until smooth.

Oven "fries"

2 medium potatoes

salt

1 tsp olive oil

1 tsp cumin (or more, to taste)

1 tsp hot paprika (or more, to taste)

Preheat the oven at 425F. Cut potatoes into strips. Sprinkle with salt. In a small bowl mix the oil and spices. Add the potatoes and mix well. Lightly grease a cookie sheet. Bake until tender and lightly browned.

Original by Jill

Sweet & Sour Cauliflower (Say it out loud!)

1 tsp olive oil

2 cups chopped onions

3 large cloves of garlic, sliced

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28oz can tomatoes (squeezed)

1 large cauliflower, cored and cut into florets

1/2 cup red wine vinegar (or apple)

2/3 cup raisins

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salt, pepper, and sugar to taste

Sauté the onion and garlic in the oil, covered, until translucent. Add the tomatoes (previously squeezed by hand) with their juice to the onions. Add raisins and vinegar, and salt, pepper, and sugar. Cook for 7 minutes. Add the cauliflower and cook until tender (just tender, not falling apart) approx. 10 minutes.

Original by Moosewood Low-Fat Favorites

Roasted Veggies with Moroccan Spices

Extremely easy and tasty!

VEGGIES

2 cups butternut squash, peeled and cut into 1 inch cubes

1 Red bell pepper, cut into cubes

2 carrots, cubed

1 cup cauliflower florets
2 tsp olive oil
1/2 tsp. salt
fresh ground black pepper

SPICE MIX
Makes enough for 53-4 batches of roasted veggies:
2 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. chile powder
1/2 tsp. sweet paprika
1/2 tsp. ground cinnamon
1/4 tsp. ground allspice
1/4 tsp. ground ginger
1/8 tsp. cayenne pepper
a pinch ground cloves

Preheat the oven to 425F. In a bowl, mix the ingredients under "VEGGIES" and sprinkle 1-2 tbsp of the SPICES mix (I did 2 because I love spices). Lightly oil a cookie sheet or baking dish. Spread the veggies into a single layer. Bake until tender. Serve with sushi or brown rice.

Original from allrecipes.com

Tamale Pie

One of my favorite recipes so far...

ONE

1 tsp olive oil

1 onion, chopped

6 cloves garlic, chopped or pressed

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TWO

1 tbsp ground cumin

2 tsp ground coriander

1 tsp dried oregano

1 or 2 tbsp water

1 cup carrots, diced

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THREE

1 cup bell peppers (red and/or green), diced

1 cup zucchini, diced

1 small fresh chile, seeds removed, minced

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FOUR

15 oz can crushed tomatoes, undrained

15 oz canned beans, drained and rinsed

salt and pepper to taste

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FIVE

3/4 cup cornmeal

1 tbsp unbleached white flour

1/2 tsp salt

1 tsp salt

1 tsp baking powder

1/4 tsp baking soda

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SIX

2 egg replacer (or egg whites)

1/2 nonfat buttermilk

2 tsp canola or vegetable oil

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chopped fresh cilantro

nonfat plain yogurt

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In a saucepan, sauté the ingredients in ONE, covered, until the onions are translucent. Add ingredients in TWO and cook for 5 minutes. Add more water if sticking. Add ingredients in THREE and cook for 5 more minutes. Stir in ingredients in FOUR and cook for 5-10 minutes. Remove from heat.

Preheat the oven at 400F. Prepare a 2-quart casserole dish with a light coat of oil/cooking spray. Spread the veggie/bean mixture evenly.

In a bowl, combine ingredients in FIVE. In another bowl, mix ingredients in SIX. Fold wet ingredients into the dry mixture. Pour the batter on top of the veggie/bean mixture, pressing and spreading it with a spatula. Bake for 30-35 minutes until top is golden and a skewer inserted on the topping comes out clean. Garnish with cilantro and serve with a dollop of yogurt.

Note: If, like me, you think cilantro is one of the best herbs in the world, add lots of chopped cilantro with FOUR.

Original from Moosewood Low-Fat  Favorites