Baingan Bharta (Eggplant Curry)

ONE

1 large eggplant, cut in two longwise

TWO

1 tsp olive oil

1 onion, sliced

4 cloves garlic, minced or pressed

1 habanero or hot pepper, minced

1 tsp cumin seeds

THREE

1 ripe tomato, diced

1 tbsp garam masala (or curry powder)

1/2 cup plain non-fat yogurt

1 tbsp minced fresh ginger (or ginger paste)

1 tsp lemon juice

cilantro, to garnish

Preheat the oven to 450F and bake the eggplant, sliced face down, on a baking sheet for 20-30 minutes. Spoon the eggplant out discarding the skin. While the eggplant cooks, sauté the ingredients in TWO until the onion is translucent. Add the ingredients in THREE and the eggplant, and season with salt. Simmer for 10-15 minutes. Add the lemon juice. Serve over jasmine rice and garnish with cilantro.

Original from allrecipes.com

Moroccan Vegetarian Stew

ONE

1 onion, diced

5 garlic cloves, pressed

1 tsp olive oil

1 cinnamon stick

1 tsp cinnamon

3 tsp ground cumin

TWO

1 lb butternut squash, peeled and cubed

4 potatoes, peeled and cubed

1 can garbanzo beans, drained and rinsed

8oz can diced tomatoes

2 cups vegetable broth or water

THREE

3 tbsp fresh chopped mint

fresh spinach (optional)

1 cup couscous

1/4 cup raisins

1 1/4 cups water

salt

In a large pot, sauté the ingredients in ONE, covered, over low heat. Add the ingredients in TWO and simmer, covered, for 20 minutes. Add the ingredients in THREE.

In a small pot, mix the water, couscous, and raisins. Bring to a boil and turn off the stove. Let stand and fluff with a fork.

Serve the stew over couscous and add a dollop of fat free yogurt. Garnish with mint.

Original from allrecipes.com

Bravas

ONE

2 lbs new or salad potatoes

1 tsp olive oil

TWO

1 onion, chopped

3 garlic cloves, minced or pressed

2-3 small dried red chilies or 2 fresh hot peppers, minced

THREE

1 tbsp tomato paste

7oz can chopped tomatoes

1 tbsp red wine vinegar

1 tsp paprika

salt and black pepper, to taste

Halve the potatoes, if large, place in a saucepan and cover with water. Boil for about 10 minutes, until tender. Drain and leave to cool. Then cut in half.

Saute the ingredients in TWO until translucent. Add the ingredients in THREE and simmer for about 5 minutes. Add the potatoes and mix. Cover and simmer for about 8 minutes. Season well and serve.

Original from Low Fat Low Cholesterol

Marrakesh Vegetable Curry

ONE

1 onion, diced

1 red and 1 green bell pepper, cubed

1 medium eggplant, peeled and cubed

1 sweet potato, peeled and cubed

2 carrots, chopped

2 tsp olive oil

TWO

1 tsp olive oil

2 tbsp curry

1 tsp cinnamon

1 tsp ground coriander

2 tsp turmeric

6 garlic cloves, minced or pressed

1 tsp cayenne pepper

2 tbsp water

THREE

1 1/2 cups orange juice

1 zucchini, peeled and chopped

salt and pepper, to taste

2 tbsp raisins

1 can garbanzo beans, drained and rinsed

FOUR

10 oz fresh spinach

In a large pot, sauté the ingredients in ONE, covered, over low heat for about 10 minutes. In a separate small pan, place the ingredients in TWO, except the water. Sauté and add the water to form a paste. Add the spice mix to the large pot and add the ingredients in THREE. If it looks too dry, add some water and simmer, covered, for about 20 minutes. Add the spinach and cook for 5 minutes. Serve over couscous or rice.

Original from allrecipes.com

Naked Burrito

Brown rice

ONE

1 tsp olive oil

3 garlic cloves, minced or pressed

1 sweet potato, diced

TWO

1 can black beans

a dash of cinnamon

a dash of cumin

1 package seitan

fresh cilantro, chopped, lots of it

salt, to taste

THREE

fresh fruit (pear, pinneaple, banana, or apple)

PICO DE GALLO

4 tomatoes, diced

1 onion, diced

1/4 cup fresh cilantro, chopped

2 jalapeno peppers

juice of 1 lime

salt, to taste

In a wok or saucepan, sauté the garlic and potatoes for a couple of minutes. Add a little water and simmer, covered, until the potatoes are tender. Add the ingredients in TWO and a little more water, if necessary. Once all the ingredients are heated up, add the fruit.

To make the Pico de Gallo, mix all the ingredients in a bowl and add a little water. Let it set for a few hours.

In a bowl, put a serving of brown rice, a serving of the potato/bean mixture and top with pico de gallo. Serve with your favorite salsa or salsa verde.