Banana Bread

ONE

2 cups all-purpose flour

1 tsp baking soda

1/4 tsp salt

TWO

1/2 cup apple sauce

3/4 cup brown sugar

2 egg whites (or egg replacer)

2 1/3 cups mashed overripe bananas

Lightly grease and flour a 9x5 inch loaf pan. In a bowl, mix the ingredients in ONE. In a separate bowl, mix the first 2 ingredients (until well blended) in TWO and then add the other two. Combine and pour in the pan. Bake for 60 minutes or until a toothpick inserted in the middle comes out clean (at 350F). Supermoist!

Original in allrecipies.com

Hot Plum Batter

ONE

1 lb ripe red plums, peeled, quartered, and pitted

TWO

7/8 cups skim milk

4 tbsp skim milk powder

1 tbsp sugar

1 tsp vanilla extract (I use no-alcohol extract)

3 oz self-rising flour

2 egg whites

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confectioners' sugar, to sprinkle

Preheat the oven to 425F. Lightly oil a wide, shallow ovenproof dish and add the plums.

Pour the ingredients in TWO in the blender and process until smooth. Pour the batter over the plums. Bake for 25-30 minutes or until puffed and golden. Sprinkle with sugar and serve warm.

Original from Low Fat Low Cholesterol

Ginger Banana Bread (no oil, no butter!)

ONE

1 3/4 cups flour

2 tsp baking soda

2 tsp ginger

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3/4 cup oatmeal

TWO

4 tbsp brown sugar

6 tbsp apple sauce

2/3 cup golden syrup

THREE

one egg white (or egg replacer)

3 ripe bananas, mashed

Pre-heat the oven to 325F. Lightly grease and line a 7x11 in cake pan.

Sift together the ingredients in ONE. Mix in the oatmeal. In a saucepan, heat up the ingredients in TWO until blended in. Add to the flour. Add the ingredients in THREE. Pour the batter into the pan and bake for about 40 minutes or until firm to the touch. Let it cool completely and cut into squares.

Original from Low Fat Low Cholesterol

Vegetable Curry II

ONE

1 onion, coarsely chopped

3 garlic cloves, finely sliced

1 piece fresh ginger root, finely sliced

2 small chilies, seeded (for a milder hot) and chopped

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1 tsp olive oil

TWO

1 tsp ground cumin

1 tsp ground coriander

1 tsp turmeric

THREE

Chopped vegetables (for example butternut squash, carrots, cauliflower, green peas, potatoes, etc)

1 ripe large tomato, chopped

FOUR

1/2 cup non-fat plain yogurt

1/2 cup non-fat milk

pinch of sugar

salt and pepper to taste

fresh chopped cilantro

In a blender, blend ingredients in ONE until a paste forms. In a sauce pan, sauté the paste on low heat stirring constantly. Add the spices and cook for 3 more minutes until fragrant. Add the ingredients in THREE and stir so the veggies are covered with the spices. In a bowl, mix the ingredients in FOUR. Add them to the veggies. Cook on low for 30 minutes or until all vegetables are tender.

Cool and let it sit over night. Tastes better the next day! Serve over rice and garnish with fresh chopped cilantro.

Original from Perfect Vegetarian

Vegetable Lentil Stew

ONE

1 cup green lentils

3 bay leaves

2 garlic cloves

TWO

1 tbsp fresh thyme leaves

4 garlic cloves, pressed

THREE

1 tsp olive oil

5 garlic cloves, minced or pressed

1 onion, diced

FOUR

1 tsp pepper flakes

1 tsp ground cumin

1 tsp ground coriander

1 tsp ground cinnamon

FIVE

1 cup chopped celery

1 cup chopped zucchini or squash

2 carrots, chopped

1 red and 1 yellow bell pepper, chopped

SIX

1 butternut squash, chopped

2 ripe tomatoes, chopped

1 15oz can garbanzo beans, drained and rinsed

2 cups vegetable broth or water

1 cup fresh chopped parsley

fat-free yogurt (optional)

fresh mint leaves (optional)

Fill a saucepan with water and bring ingredients in ONE to a boil. Cook until lentils are tender, about 20 min. Drain well, put in a bowl and mix in the ingredients in TWO. Set aside. While the lentils cook, chop al the vegetables. Sauté the ingredients in THREE on low heat, covered, until the onions are translucent, then add the spices in FOUR until fragrant. Add the ingredients in FIVE and cook on low for 5 more minutes. Add the ingredients in SIX and the lentils, and bring to a boil. Then simmer, covered, for a about 20 minutes, until the squash is tender.

Serve with a dollop of fat-free yogurt and chopped fresh mint leaves.

Original from allrecipes,com