Sweet potato, carrot, and red lentil soup

Delicious!!!!!

ONE
1 onion, chopped,
3 garlic cloves, minced or pressed
1 tsp olive oil

TWO
1/2 tsp ground cardamom
1/4 tsp ground turmeric
1 tsp fresh grated ginger
1/4 tsp red pepper flakes
1/4 tsp cinnamon

THREE
16oz vegetable broth
2 cups water (extra, if needed)
2 large sweet potatoes, chopped
3 large carrots, chopped
1/2 cup red lentils
salt and pepper, to taste

In a large pot, sauté the ingredients in ONE, covered, over low heat, until translucent. Add the ingredients in TWO and cook until fragrant, about 3 minutes. Add the ingredients in THREE and cook, covered, over medium/low heat, until all vegetables are tender. Blend using a blender or mixer. Add more water if you want it more "soupy" (I like purees more).

Original in Allrecipes.com

Tofu Keema

1 package firm tofu

2 tsp cumin seeds
1 tsp olive oil

ONE
1 onion, chopped
3 garlic cloves, minced or pressed
1 tsp fresh grated ginger

TWO
2 tsp curry powder
1 cup vegetable broth
1/4 tsp chili powder, or to taste
salt, to taste

THREE
1 cup green peas, thawed
1 cup tomatoes, chopped
1 hot pepper, seeded and minced
the juice of half a lime
a bunch of chopped fresh cilantro

Drain the tofu, place in a colander and place a plate on top. Put something heavy on top of the plate to press the liquid out of the tofu block. Let it press for 30 minutes. In a saucepan, sauté the seeds until they start to pop. Add the ingredients in ONE and cook, covered, on low, until the onions are translucent. Mince the tofu and add to the pan, together with the ingredients in TWO. Cook, covered, for 10 minutes. Add the ingredients in THREE and cook for 10 minutes. Serve with brown rice.

Original in Allrecipes.com

Pasta with Chickpeas

Super easy meal!

1 package whole-wheat pasta
water

1 tsp olive oil
1 onion, chopped
2 cloves garlic, minced or pressed
2 sprigs rosemary (or 2 tsp dry)
salt and pepper, to taste
24 oz can diced tomatoes
1 tbsp paprika
2 (15oz) cans chickpeas, drained and rinsed
3 cups fresh spinach (optional)

Cook the pasta. In a saucepan, sauté the onions and garlic, covered, over low heat, until transparent. Add the tomatoes, rosemary, and half the chickpeas. Cook for about 10 minutes. Remove and discard the rosemary. Blend with a hand mixer and return to the pan. Add the rest of the chickpeas and the spinach. Cook until the spinach has wilted. Serve over the pasta and sprinkle with fat-free mozzarella or feta.

Original from Moosewood

Indian Saag (greens!)

ONE
1 tsp olive oil
2 tsp cumin seeds
2 tbsp ground turmeric
1 hot pepper, seeded and minced
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TWO
1 lb bitter greens (kale, collard, turnip greens...)
1 lb fresh spinach
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THREE
2 tbsp flour/cornstarch dissolved in 3 tbsp water (add the water gradually)
1 tsp ground cumin
1 tsp ground coriander
1 tsp salt (or more, to taste)

In a big pot, sauté the ingredients in ONE, over low heat, until fragrant (about 3 minutes). Add the ingredients in TWO, cover, and cook, stirring occasionally until the greens have wilted. Add the ingredients in THREE. Serve over rice.

Original from Allrecipes.com

Teriyaki Veggies

SAUCE
(you can also use store-bought sauce)
1 cup soy sauce
1 cup red grapefruit juice
1/3 cup hoisin sauce
1/4 cup ketchup
3 tbsp rice wine vinegar
1/4 brown packed sugar
1 tbsp ground ginger
1 habanero pepper, halved and seeded
4 cloves garlic, pressed

1 block tofu, drained, pressed, and cubed

VEGGIES
1 onion, sliced
1 red bell pepper, chopped
6 mushrooms, sliced
2 carrots, sliced
green peas, frozen or thawed
green beans, frozen, thawed, or fresh


Combine all the sauce ingredients in a saucepan and simmer, stirring,  for about 10 minutes or until thickened. Strain to remove the garlic and pepper.
In a lightly greased wok, cook the tofu until brown. Put tofu in a bowl and reserve. In the wok, cook the veggies, covered, over low heat, for about 6 minutes. Add the tofu and the teriyaki sauce and cook for about 10 minutes. Serve with sushi rice.

Vegetable Lo-Mein

1 package lo mein noodles (or spaghetti)
water

ONE
1 tsp olive oil
1 onion, chopped
2 garlic cloves, minced or pressed
1 red bell pepper, chopped
1 cup chopped fresh mushrooms
2 carrots, grated

TWO
2 cups fresh bean sprouts
1/2 up chopped fresh green onions

THREE
1 tbsp cornstarch or flour
1 cup vegetable broth or water

FOUR
1/4 cup hoisin sauce
2 tbsp honey
1 tsp grated fresh ginger
1/4 tsp cayenne pepper
1/4 tsp curry powder

Cook the noodles, drain, and set aside. In a wok, cook the vegetables in ONE, covered, for about 10 minutes. Add the vegetables in TWO and cook for 3 more minutes. In a bowl, mix the flour and broth (add broth little by little to the flour stirring constantly) and add to the veggies. Ad the ingredients in FOUR and cook until bubbly and thickened. Stir in the noodles and mix well.

Original from allrecipes.com