Potato Chickpea Curry

3 large potatoes, peeled, chopped, and boiled till soft

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

TWO
10oz spinach (fresh or, if frozen, thawed first)

THREE
30oz cooked chickpeas (drained and rinsed). Puree half of the chickpeas in a blender with a bit of water
1 tbsp fresh grated ginger
2 tsp curry powder
2 tsp ground coriander
1/4 tsp ground cardamom
1/4 tsp ground cloves

FOUR
15oz stewed tomatoes (drained and pureed with 1/4 tsp cayenne pepper)

In a large saucepan, saute the ingredients in ONE, covered, until onions are translucent.  Add the ingredients in TWO and simmer, covered, until wilted. Add the ingredients in THREE and simmer, covered, adding a bit of water if needed, for about 5 minutes. Preheat the oven at 375F. In a casserole, pour half of the curry mixture, smoothing it into a layer. Pour the tomatoes on top creating another layer. Spread the reminder of the curry on top and smooth it out. Cover and bake for about 45 minutes. Serve with rice or by itself with a dollop of fat-free Greek yogurt.

Adapted from fatfree.com

Vegetarian Feijoada with Hot Pepper & Lemon Sauce

HOT PEPPER AND LEMON SAUCE
2 fresh chiles, seeded and minced
1 red onion, chopped
1 garlic clove, pressed
1/2 cup fresh lemon or lime juice
1/2 tsp salt

In a blender or food processor, combine all ingredients and puree until it resembles a coarse sauce. Better if made in advance and refrigerated.

MAIN DISH

ONE
2 cups onions, chopped
2 garlic cloves, pressed
1 cup celery, minced
2 red or yellow bell peppers, chopped
1/2 cup water

TWO
2 cups canned tomatoes, undrained

THREE
1/2 chopped fresh cilantro
1/4 tsp dried thyme
1/2 tsp ground fennel
1 tsp ground coriander
4 15oz cans black beans, drained and rinsed
salt, to taste

FOUR
1 1/2 lbs kale
1 cup water

4 oranges
2 tbsp soy sauce

Place the ingredients in ONE in  large pan. Pour the juice from the tomatoes into the pan, squeeze the juice out of each tomato into the pan, and then chop the tomatoes and put them aside. Boil the veggies on high until the onions are translucent, about 15 minutes. Lower the heat and the ingredients in THREE and the tomatoes. Lower the heat and simmer on low heat for 15 minutes.

While the beans cook, wash the kale and remove the stems. Slice into strips, pour into a pan and cover with water. Bring to a boil, lower the heat and simmer, covered, stirring often. Cook for about 15 minutes or until tender. Drain  and toss with the soy sauce.

Peel and cut the oranges into thin slices.

(Yet another) Banana Bread

ONE
2 cups whole wheat flour
1/4 cup wheat germ
11 tsp salt
1 tsp baking soda

TWO
2 super ripe bananas, mashed
1/4 cup apple sauce
1/2 cup honey
2 egg whites
1 tsp vanilla extract

Pre-heat the oven to 350F. Lightly grease and flour a loaf pan. In a bowl, shift the ingredients in ONE. In a separate bowl, mix the ingredients in TWO. Pour TWO into ONE and mix well with a spoon. Pour the batter into the pan and bake for one hour or until a skewer inserted in the middle comes out clean.

Carrot Cranberry bread

ONE
1 cup all-purpose flour
2/3 cup whole-wheat flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup sugar
1/2 tsp cinnamon

TWO
1 cup apple sauce
2 egg replacer (or 2 egg whites)
1 tbsp olive oil
1 cup dried cranberries (or apricots, raisins, etc)
1/2 cup shredded carrots
1 tsp vanilla extract

In a bowl, combine the ingredients in ONE. In another bowl, mix the ingredients in TWO. Fold the wet ingredients into the dry. Pour the mix into the loaf pan and bake for 40-45 minutes, or until a toothpick inserted in the middle comes out clean.

Adapted from Allrecipes.com

West African Groundnut Stew

2 stewed potatoes, peeled, cubed, and boiled or steamed till soft

ONE
1 tsp olive oil
3 garlic cloves, pressed
3 tbsp fresh grated ginger
3 tbsp ground coriander
1/2 tsp cayenne pepper (or to taste)

TWO
2 onions, chopped
2 tomatoes, chopped

THREE
1 eggplant, peeled and cubed (or 3 cups shredded cabbage)
1/2 cup water

FOUR
1 zucchini, peeled and chopped
2 green peppers, chopped

FIVE
2 cups tomato juice
1/2 cup peanut butter

Fat-free Greek yogurt, to serve

Sauté the ingredients in ONE with a little water. Add the ingredients in TWO and simmer, covered, until the onions are translucent. Add the ingredients in THREE and simmer, covered, for about 10 minutes. Add the ingredients in FOUR and simmer, covered, for another 10-15 minutes. Add the ingredients in FIVE and the potatoes and cook for another 5 minutes or until all the veggies are tender. Serve over brown rice with a dollop of fat-free Greek yogurt.

Original from Moosewood