Thursday, September 18, 2008

Eggplant Lasagna

Ingredients (serves 4)

1 tablespoon olive oil
1 medium onion, sliced
1 clove garlic, minced
1 large tomato, sliced very thin
1 cup canned crushed tomatoes
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried oregano
1/4 teaspoon salt (optional)
1 medium eggplant, sliced very thin
8 ounces shredded part-skim mozzarella cheese


1. Preheat oven to 425°F.

2. In a medium nonstick skillet, heat olive oil over medium heat. Sauté onion until tender, about 2-3 minutes. Transfer to an 8x8 or 9x13 baking dish.

3. Sauté the garlic for 1 minute. Add the crushed tomato, basil, oregano, and salt, and cook gently over medium-low heat for 10 minutes.

4. Spread a layer of this mixture over the onion layer.

5. Add a layer of eggplant and follow with a layer of tomato.

6. Sprinkle 1/3 of the mozzarella cheese over top.

7. Repeat layers of eggplant, tomato, and cheese until you use all ingredients. Finish with a layer of mozzarella cheese.

8. Cover with aluminum foil and bake for 25 minutes, or until vegetables are tender.

9. Uncover and bake 10-15 minutes, or until layer of cheese is light brown

Tuesday, September 16, 2008

Naan bread recipe (video recipe)

How to make Naan bread, watch the video for directions. One of the best Naan bread recipe, by Manjula.

Ingredients (serves 6)

2 cups of All Purpose flour (Plain flour or maida)
1 teaspoon active dry yeast
1 teaspoon salt
1 teaspoon sugar
Pinch of baking soda
2 tablespoons of oil
2 1/2 tablespoons yogurt (curd or dahi)
3/4 cup lukewarm water
1 teaspoon of clear butter or ghee to butter the Naan
1/4 cup All Purpose flour for rolling

Golden tofu salad

The Golden Tofu Salad is a delicious salad with carrots and hijiki (black seaweed used in Japanese cooking, very high in calcium)


3 tablespoons dried hijiki seaweed
1 cup water
12 ounces firm tofu
1 tablespoon sesame oil
1 tablespoon soy sauce or tamari
1 tablespoon sesame oil
1/2 teaspoon fresh ginger, grated
2 tablespoons rice vinegar
1/4 teaspoon sea salt
2 medium carrots, julienned
3 scallions, sliced thinly, sprinkled with
1/8 teaspoon sea salt, and pressed lightly


1. In a small saucepan, soak hijiki for 10 minutes. Once rehydrated, simmer the seaweed uncovered for 20 minutes or until the water has evaporated.

2. Remove from heat and allow to cool. Meanwhile, drain the tofu and slice the cake horizontally.

3. Place between sheets of paper towels and put on a cutting board with a heavy weight atop the tofu to press away excess water. A cast iron skillet or heavy book is ideal. Drain the tofu for at least 15 minutes.

4. Cut into cubes and brown evenly on all sides using 1 tabblespoon of sesame oil. Remove from pan and sprinkle with tamari. Set aside to cool.

5. In a large bowl, whisk together vinegar, oil, ginger, and salt. Add seaweed, tofu, and veggies. Toss well and allow flavors to marry for at least 30 minutes.

Friday, September 12, 2008

Miso Soup with Tofu and Green Onions

Ingredients (serves 4)

5 cups low sodium vegetable broth
2 green onions, finely chopped
2 teaspoons grated fresh ginger root
1 clove garlic, thinly sliced
3 tablespoons light-colored miso paste
6 ounces firm tofu, drained and cut into 1/2-inch cubes

Directions (30 minutes)

1. Bring broth to a boil in a medium saucepan over medium-high heat. Stir in the green onions, ginger, and garlic. Reduce heat, cover and simmer for 10 minutes.

2. Add the miso paste and stir until dissolved. Add the tofu, cover and simmer for 10 minutes before serving

Thursday, September 04, 2008

Lentil walnut veggie burgers (video recipe)

How to make Lentil Walnut Veggie Burgers, watch the video for directions.

Fattoush salad

Fattoush is a delicious Lebanese Bread Salad

Ingredients (serves 4)

Nonfat cooking spray
2 whole wheat pita bread rounds (6-7" in diameter)
1/2 head romaine lettuce, shredded
1 large cucumber, cubed
15 cherry tomatoes, halved
4 tablespoons fresh Italian parsley, chopped
2 tablespoons fresh mint, minced

1/4 cup olive oil
1/4 cup fresh-squeezed lemon juice
1 clove garlic, chopped
Salt and pepper, to taste (optional)


1. Preheat oven to 350º. Cut the pita bread in half then separate the layers. Lightly spray with nonfat cooking spray then place on a baking sheet and bake for about 7-8 minutes or until golden brown. Remove from oven then break the bread into bite-sized pieces and set aside.

2. In a small bowl, whisk together all dressing ingredients and set aside.

3. In a medium bowl, add the romaine, cucumber, tomatoes, parsley, and mint. Lightly toss to combine. Drizzle the dressing over the salad and toss until well-coated.

Add the bread pieces and toss until combined then serve.

3 Bean Salad

Ingredients (serves 6)
1 cup frozen cut green beans
1 15-oz. can cut wax beans
Half a 15-oz. can of red kidney beans, rinsed and drained
1/2 cup red bell pepper, chopped
1/2 cup red onion, chopped
1/4 cup white vinegar
2 tablespoons sugar
2 tablespoons vegetable oil
1/2 teaspoon dry mustard
1/2 teaspoon ground black pepper
1 clove garlic, minced

1. Cook green beans according to package instructions then drain.

2. In a large bowl, combine green beans, wax beans, kidney beans, bell pepper and onion.

3. In a medium sized bowl, whisk together the vinegar, sugar, oil, dry mustard, black pepper and garlic then pour over bean mixture.

4. Toss to combine then cover and refrigerate for at least 3-4 hours before serving.