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.

Veggie Slow Cooker Recipes

http://www.savvyvegetarian.com/vegetarian-recipes/slow-cooker-recipes.php

Sesame Soba Noodles

1 package soba, lo mein, udon or other thin noodle (about 10-13 oz)

1 t toasted sesame seed oil

1/2 head cauliflower

1 small head broccoli

1 pepper, sliced thin

2-3 scallions, sliced thin

4 T toasted sesame seed oil

2 T seasoned rice vinegar

1/4  t sugar if using regular rice vinegar not seasoned

2 T tamari or salt if making it soy free

2 T sesame seeds

Cook the noodles according to package directions but make sure not to overcook them or they will be gummy. Cool under cold running water, drain well and transfer to a large bowl. Add a teaspoon of sesame seed oil and mix well. This will help  prevent the noodles  from sticking. In the meantime...

Cut the broccoli  and cauliflower florets into bite-size pieces. Trim the broccoli stem and peel it very well to remove the tough outside skin. Slice the stem into thin strips about 2 inches long. Steam the broccoli and cauliflower until crisp tender or to your liking. Steaming them for about 3-4 minutes and shocking them in cold water will retain the bright green. This extra step is up to you to do or skip. Add the broccoli and cauliflower to the bowl of noodles.

Add the thinly sliced pepper and scallions to the bowl of noodles.

Make your dressing by mixing the sesame seed oil, vinegar, sugar if using and tamari. Mix very well. Add the dressing to the bowl of noodles and veggies and mix well (I use my hands to prevent the noodles from breaking.)

Sprinkle with sesame seeds and serve at room temperature or chilled.

Black Bean and Tomato Quinoa

2 teaspoons grated lime zest

2 tablespoons fresh lime juice

2 tablespoons unsalted butter, melted and cooled

1 tablespoon vegetable oil

1 teaspoon sugar

1 cup quinoa

1 (14- to 15-ounce) can black beans, rinsed and drained

2 medium tomatoes, diced

4 scallions, chopped

1/4 cup chopped fresh cilantro

Whisk together lime zest and juice, butter, oil, sugar, 1/2 teaspoon salt, and 1/4teaspoon pepper in a large bowl.

Wash quinoa in 3 changes of cold water in a bowl, draining in a sieve each time.

Cook quinoa in a medium pot of boiling salted water (1 tablespoon salt for 2 quarts water), uncovered, until almost tender, about 10 minutes. Drain in sieve, then set sieve in same pot with 1 inch of simmering water (water should not touch bottom of sieve). Cover quinoa with a folded kitchen towel, then cover sieve with a lid (don't worry if lid doesn't fit tightly) and steam over medium heat until tender, fluffy, and dry, about 10 minutes. Remove pot from heat and remove lid. Let stand, still covered with towel, 5 minutes.

Add quinoa to dressing and toss until dressing is absorbed, then stir in remaining ingredients and salt and pepper to taste.

Chicken roasted with mustard

Chicken Legs Roasted with Mustard
Serves 4

4 chicken legs (thighs included, about 2 1/2 pounds)
2 teaspoons fresh, minced herbs, such as a mixture of sage, thyme and tarragon or marjoram
Sea salt and freshly ground black pepper
4 tablespoons Dijon mustard or tarragon mustard
1/3 cup panko
2 tablespoons melted butter

1. Heat the oven to 325 degrees.

2. Rinse the chicken legs and pat them dry. Rub them all over with the minced fresh herbs. Season well with salt and pepper. Brush the mustard over the skin side of each leg to coat thinly. Lay the legs in a shallow baking dish, leaving space between them. Sprinkle evenly with the panko or breadcrumbs and drizzle evenly with the melted butter.

3. Roast about an hour or until the meat is very tender and the coating is crisp.