Whole-Wheat Vegan Blueberry Pancakes

ONE

1 1/4 cups whole wheat flour

2 tsp baking powder

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TWO

1/2 tsp salt

1 cup fat free milk (or more, as needed)

3 tbsp brown sugar

1 egg replacer

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1/2 cup (or more) blueberries (fresh or frozen)

In a bowl, shift together the ingredients in ONE. In another bowl, mix the ingredients in TWO. Combine. Add the blueberries.

Lightly grease a heavy-bottomed pan. With a ladle, pour some of the mixture in the pan and cook on medium for a few minutes. Flip over and cook until browned. Repeat. Serve with maple syrup (it's fat free, but high in calories....) or jam and fruit.

Wild Rice Tortilla with Carrot Purée

1/2 cup wild rice

2 medium potatoes

1 tsp yellow mustard seeds

1 tsp olive oil

1 onion, chopped

2 tbs fresh time leaves

salt and pepper, to taste

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3 large carrots

2 large pieces orange rind

4 tbs orange juice

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TORTILLA

Put the rice in a saucepan, cover with water and bring to a boil. Cook for 30-40 min until the rice starts to split but is still crunchy. Drain the rice. In the meantime, cover the potatoes with water and boil until they can be pierce with a fork (10-15 min). Let them cool and then grate them in a bowl. Heat up the oil and cook the seeds until they begin to pop. Lower the heat and add the onions and cook, covered, until translucent. Mix the onions, potatoes, and rice in a bowl, and add the thyme, salt, and pepper. Lightly grease a frying pan and pour the mix, pressing it down with a fork so it covers the whole pan. Cook on low heat for 10 min and then cover with a plate and flip it over. Cook the other side for 10 minutes and serve on a plate.

PUREE

in a saucepan, cover the carrots with water and add the orange rind. Boil until tender. Drain the carrots and discard the rind. With a blender or mixer, puree the carrots and orange juice.

Original in Low Fat Low Cholesterol

Candy? No, beets!

I bought beets to make a stew (recipe will be up soon) and was fascinated when I started chopping them. Because I had leftovers, I took my carrot cake recipe (http://lowfatadventures.blogspot.com/2010/02/vegan-no-oil-carrot-cake.html) and put 2 cups of grated beets instead of the carrots. Delicious! Being Spanish, even carrot cake sounded gross when I first went to London, so I had never thought I could eat vegetables for dessert...Now you can have your (low-fat-vegan-no-oil) cake and eat it too.

(Vegan-No-Oil) Banana Bran Muffins

Pre-heat the oven at 375F and lightly grease a 12 hole muffin pan.

ONE
1 egg replacer
2 ripe bananas, mashed
1/2 cup apple sauce
1/2 cup firmly packed brown sugar
TWO
1 cup flour
1 cup wheat bran
1/2 tsp salt
1 tsp baking soda

In a bowl, mix the ingredients in ONE. In a separate bowl, mix the ingredients in TWO. Combine and pour the better in the prepared pan filling only 2/3 of each muffin hole. Bake for 25 minutes.

Original from Baking (Williams Sonoma)

Persian Split Pea & Barley Stew

One of the most delicious soups I've ever tasted....


ONE
2 cups water
1/2 cup raw barley
1 bay leaf
1 large garlic clove
TWO
2 cups water
1 cup dried yellow split peas
1 tsp ground cardamom
1/2 tsp ground cinnamon
THREE
1 cup onion, chopped
1 cup carrots, cut int 1 inch chunks
2 cups potatoes, cut into 1 inch chunks
1 1/2 tsp salt
pinch of cayenne
2 cups vegetable stock
FOUR
2 cups chopped fresh tomatoes
2 tbs currants
FIVE
1/4 cup minced fresh parsley
2 tbs fresh lemon juice
salt and ground pepper, to taste

In a saucepan, bring the ingredients in ONE to boil, then simmer, covered, for 15 min. Add the ingredients in TWO and simmer, covered, for another 45 min, or until the split peas and barley are soft and most of the liquid has been absorbed. Stir occasionally and add more water, as needed.
While the barley and peas are cooking, put the ingredients in THREE in a saucepan and bring to a boil. Then simmer, covered, for 10 minutes. Stir in the ingredients in FOUR and continue to simmer, covered, for 10 mi, until the vegetables are tender. Mix in the barley and split pea mix. Stir in the ingredients in FIVE.

Original from Moosewood Low-Fat Favorites

Lentil & Bulgur Pilaf

1 tsp olive oil
1 large onion, thinly sliced
2 garlic cloves, pressed
1 tsp ground coriander
1 tsp ground cumin
1 tsp turmeric
1/2 teaspoon allspice
1 1/4 cups bulgur wheat
3 2/3 cup water or vegetable broth
1 1/2 cups mushrooms, sliced
2/3 cup green lentils
salt, black pepper, and cayenne, to taste

Saute the onion, garlic, and spiced in the oil, covered, until the onions are translucent. Stir in the bulgur and cook, stirring for about 2 minutes, until lightly browned. Add the water or broth, mushrooms, and lentils and simmer for about 25-20 minutes, until the bulgur and lentils are tender. Add more water, if necessary. Season well and serve hot.

Original from Low Fat Low Cholesterol

Butternut, Lentil, and Spinach Curry

1 cup red lentils
1 cup green lentils
8 cups water

1/2 tsp turmeric
1 tsp olive oil
1 large onion, diced
2 tomatoes, chopped
3 cloves garlic, minced or pressed
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ONE
1 1/2 tbsp curry
2 tsp ground cumin
1/2 tsp salt, or to taste
1/2 tsp ground pepper, or to taste
1/4 tsp ground cloves
2 cups butternut squash, peeled and cubed
2 potatoes, unpeeled and cubed
2 carrots, diced
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2 cups packed fresh spinach (or, if frozen, thawed)
1 Granny smith apple, cored and diced

Cook lentils in a pan with the water and turmeric until tender, about 45 minutes. Drain and reserve 2 1/2 cups of the liquid. In the meantime, saute the onions in the oil, covered, until translucent. Add tomatoes and garlic and cook for about 5 min, covered. Add the ingredients in ONE plus the lentils and liquid. Cover and cook on medium heat until the vegetables are tender (around 40 min). Stir in spinach and apple. Cook until the squash can be easily pierced with a fork. Adjust seasonings.

Original in allrecipes.com

Kale

1 tsp olive oil
1 onion, finely chopped
4-5 cloves garlic, pressed
2 carrots, chopped
organic kale
1-2 tsp grated fresh ginger
salt, to taste

Saute the onions and garlic, covered, until the onions are translucent. Add the carrots, kale, and ginger, and cook, covered, until the carrots are tender and the kale is done. Season with salt and serve with sushi rice.