Healthy Banana Bread (video recipe)

John Gabaldon Shows You How To Cook Healthy Banana Bread (Fat free and sugar free)

Watch the video for directions

Grilled Tofu and Mushroom Brochettes

Ingredients (serves 4)
1 lemon
1 garlic clove, crushed
3 tablespoons olive oil
4 tablespoons white wine vinegar
1 tablespoon fresh rosemary, chopped
1 tablepoon cilantro, chopped
1 tablepoon fresh thyme, chopped
10 1/2 oz. package of firm beancurd (tofu)
12 oz. white button mushrooms
salt and pepper, to taste


Directions
1. Wash outside of lemon thoroughly with warm water and soap. Pat dry then grate peel and set aside. Slice lemon in half and squeeze out juice into a medium sized bowl.

2. Add the garlic, oil, vinegar and chopped herbs with the lemon juice and mix well. Add salt and pepper to taste.

3. Clean mushrooms with a damp cloth to remove any excess soil. Slice mushrooms in half and set aside.

4. Using a sharp knife, slice the tofu into medium sized chunks. Thread tofu alternated with sliced mushrooms onto metal or wood skewers. Place brochettes into a shallow pan and pour the lemon-herb marinade over the skewers, coating evenly. Cover with plastic wrap and refrigerate for 1-2 hours.

5. Prepare grill. Remove brochettes and set aside marinade for basting. Cook brochettes over a hot grill, brushing often with the reserved marinade for about 6 minutes or until cooked through.

6. Serve with an extra sprinkling of chopped fresh herbs and lemon wedges.

Cucumber yogurt dip

Serve this Greek-style dip with baked pita chips or whole wheat pita bread.

Ingredients (serves 6)
2 cups plain low-fat yogurt
2 large cucumber, peeled, seeded, and grated
½ cup nonfat sour cream
1 Tbsp lemon juice
1 Tbsp fresh dill
1 garlic cloves, chopped
1 cup cherry tomatoes
1 cup broccoli florets
1 cup baby carrots

Directions
1. Peel, seed, and grate one cucumber. Slice other cucumber and set aside.

2. Mix yogurt, grated cucumber, sour cream, lemon juice, dill, and garlic in a serving bowl. Chill for 1 hour.

3. Arrange tomatoes, cucumbers, broccoli, and cucumber on a colorful platter. Serve with cucumber dip.

You can add other fresh cut vegetables : radishes, asparagus, cauliflower, or zucchini.

Sundried Tomato Hummus

Hummus is a great item to take with you for lunch or for a snack. Bring along dippable veggies, such as carrots and broccoli, to eat with the delicious hummus.

Ingredients (serves 8)

2 (15 oz) cans garbanzo beans, rinsed and drained
1/3 cup fat-free yogurt
1/4 cup tahini (sesame seed paste)
3 garlic cloves
1/2 cup chopped and drained sundried tomatoes packed in oil
1 tsp dried oregano leaves
2 tsp lemon juice

Directions

1.Process garbanzo beans, yogurt, tahini, and garlic in food processor until smooth.

2.Stir in sun-dried tomatoes and herbs; season to taste with lemon juice.

3.Refrigerate two hours before serving.

Austrian Vegetarian Shepherd's Pie

Ingredients

1 teaspoon Parsley
4 ounces Aduki Beans, soaked
2 ounces Brown Rice, soaked
water, for boiling
1 tablespoon Vegetable Oil
1 medium Onion, chopped
8 ounces Carrots, thinly sliced
1 tablespoon Soy Sauce
2 tablespoons Tomato Paste
1 teaspoon Garlic Powder
1/2 teaspoon Oregano
1 teaspoon Basil
1/2 teaspoon Marjoram
275 ml Bean Stock
salt & pepper
1 lb potatoes, Mashed

Directions

Wash the Beans and Rice in plenty of cold water.

Combine about 4 cups of water with Beans and rice and cook for 5o minutes or until the Beans are soft.

Drain, reserving the stock for later.

Heat oil in a Skillet.

Fry the onions for 3 minutes.

Add the carrots and cook covered for 5 minutes.

Add the cooked Beans and rice.

Stir well and let saute for a few minutes, ensuring that the mixture does not burn.

Combine the Soy Sauce, tomato paste, herbs and stock.

Mix well and pour into the skillet.

Bring to a boil, reduce heat to very low, partially cover and simmer gently for 30 minutes, stirring frequently to prevent it burning.

Add more stock if necessary.

Transfer into a casserole.

Top the cooked vegetables with mashed potatoes.

Bake in a preheated oven at 350F for 40 minutes, or until the potatoes are browned.

Serve with vegetables or a green salad.