CHANA MASALA

Prep time: 10 min | Cooking time: 20 min | Serves: 2 

1 can 1 medium-sized 1 large 1-2 1 tbsp 1 tsp 1 tsp 1/4 tsp 1/4 tsp 1/2 tsp 1/2 tsp 2 tbsp

chickpeas, drained onion, finely chopped tomato, chopped green chillies, finely chopped ginger-garlic paste tomato paste cumin seeds red chilli powder turmeric powder coriander powder cumin powder light cooking oil salt, to taste water, as needed fresh chopped coriander, as garnish lemon wedges, as garnish

SAUTE cumin seeds in hot oil till they start to sizzle and pop. Add onions and green chillies, and fry till tender.

ADD in tomatoes, ginger-garlic paste, tomato paste, salt and spices, and cook till tomatoes pulp and starts to give out oil from the sides. 

STIR in about a cup of water, allow it to come to a boil, and then add chickpeas. Let simmer covered for a few minutes till chickpeas are soft and tender to the touch.

GARNISH with fresh coriander and a sprinkle of lemon juice.

Eggplant, zuke, and spinach Lasagna

1 large eggplant
1 zucchini
1 bunch fresh spinach (or box frozen)
1 large purple onion-chopped coarse
garlic to taste
Italian mixed seasoning
1/2 c vegetable broth
box of spinach lasagna
1 jar fatfree seasoned marinara
soy cheese..grated and to taste

boil lasagna noodles till tender, meanwhile

simmer chopped onion and garlic in vegetable broth till tender add
Italian seasoning and salt and pepper to taste add marinara (I like
roasted pepper and basil) to onion/garlic mix and blend

slice the eggplant and lasagna in 1/2 " slices
wash and chop spinach into 1/2 " strips
spray large pyrex pan with butter flavored spray and layer:
sauce,noodles,soy cheese
sliced vegetables
sauce, noodles, soy cheese, vegetable
top w/ sauce and soy cheese

bake 300 for 45 min

let set a few minutes before serving
this freezes well and is even better the next day

Squash and White Bean Soup

Serves 4 to 6

3 tablespoons olive oil
1 celery stalk, strings removed, cut into 1/2-inch pieces (about 1/2 cup)
1 medium onion, diced (about 1 cup)
1 garlic clove, minced
1 1/2 pounds (about 2 cups) butternut squash, peeled and seeded, flesh cut into 3/4-inch cubes
1 cup canned diced tomatoes, drained
4 cups low-sodium canned beef broth
4 thin slices sandwich bread
1 cup canned great Northern white beans, rinsed and drained

Heat 2 tablespoons oil in a medium pot over medium heat until hot but not smoking. Add celery; cook, stirring, 2 minutes. Add onion and garlic; cook, stirring occasionally, until softened, 5 to 7 minutes. Stir in squash and tomatoes; cook until liquid has evaporated, about 5 minutes. Add broth; bring to a boil. Reduce heat to medium-low; simmer until squash is tender, 18 to 20 minutes.

Meanwhile, preheat oven to 350 degrees. Use a leaf-shape cutter to cut leaves from bread; arrange on a baking sheet. Brush with remaining tablespoon oil; bake until just golden, about 10 minutes.

Add beans to pot, and cook until they are warmed through, about 2 to 4 minutes. Season with salt and pepper.