Gypsy Soup

2 tomatoes (drop in boiling water for 10 seconds. Peel and squeeze out the seeds. Chop the pulp and reserve)

ONE
1 onion, chopped
5 cloves garlic, pressed
2 stalks celery, minced
2 medium sweet potatoes, chopped (or butternut squash)

TWO
1 tsp salt
1 tsp basil
2 tsp sweet paprika
2 dashes cinnamon
2 dashes cayenne pepper
1 basil leaf
1 tsp turmeric
3 cups water

THREE
1 bell pepper, chopped
2 cans garbanzo beans, drained and rinsed

Yogurt, to serve (optional)

In a saucepan, sauté the ingredients in ONE, covered over low heat, for 10 minutes. Add the ingredients in TWO and simmer, covered, for 15 minutes. Add the ingredients in THEE and the tomatoes, and cook for another 10 minutes or until al the vegetables are soft. Serve with a dollop of fat-free plain yogurt and garnish with cilantro.

You can add/replace green peas, spinach, green beans, carrots, butternut squash, pumpkin....

Potato Fennel Soup

1 tsp olive oil
4 cups onions, chopped (about 3 onions)
salt, to taste

1 bulb fennel, minced
3 medium potatoes, chopped (can be unpeeled)
1/2 tsp caraway seeds
4 cups water
white ground pepper, to taste

In a saucepan, sauté the onions in the oil, covered, for about 20 minutes, until very soft and brown. Stir frequently. Add the potatoes, fennel, caraway, and salt, and cook, covered, for 5 minutes. Add the water and bring to a boil. Reduce the heat and simmer until the potatoes are soft (about 15 minutes). Season with pepper and serve with a dollop of fat-free yogurt and the feathery tops of the fennel bulb, minced.

Recipe from Moosewood

Chocolate Pudding

A very easy and fat-free way to get your chocolate on!
3 tbsp corn starch
3 tbsp sugar
2 tbsp chocolate powder
2 cups skim milk
1 tsp pure vanilla extract (I use non-alcohol)

In a saucepan, mix the dry ingredients. Turn on the stove to medium heat and add a little bit of the milk and mix till you have a paste. Keep adding the milk slowly and stir constantly until very thick. Turn off the stove and add the vanilla. Pour into individual cups or a bowl and refrigerate for at least 2 hours (o serve warm).

Moosewood's Low-Fat Favorites