This mild veg version of an Indian restaurant favorite shows that Indian food doesn’t have to be ultra-spicy to be good.YIELD: SERVES 41 Tbs. vegetable oil½ medium onion, diced1 Tbs. garam masala1 Tbs. tomato paste2 tsp. grated fresh ginger1 serrano chile, minced2...
Red lentils, yellow split peas, and mung beans give this traditional Indian dish a lovely golden color. To simplify the recipe, you could just make it with 1 cup of a single dried lentil or split pea. Split peas are also members of the high-protein legume family,...
Crinkly savoy cabbage leaves (which pull apart more easily than white cabbage) are stuffed with a combination of lentils, currants, and olives, then blanketed in a spicy tomato sauce. Serve over rice.YIELD: SERVES 41 Tbs. olive oil1 small onion, finely chopped (1...
Baked cannelloni is a lighter alternative to lasagna and has the same big, bold flavors. YIELD: SERVES 4 SAUCE 1½ tsp. olive oil½ small onion, finely chopped (½ cup)1 clove garlic, minced (1 tsp.)½ tsp. rubbed sage½ tsp. dried oregano1 14.5-oz. can diced fire-roasted...
Italy meets Mexico in this easy casserole made where corn tortillas are used as the lasagna noodles. YIELD: SERVES 6 2 tsp. olive oil1 lb. Swiss chard, stems and leaves separated, chopped1 large onion, chopped (about 1½ cups)4 cloves garlic, minced (about 4 tsp.)4½...
Although few Italian cooks would ever serve this much sauce over a plate of pasta, avid vegetable lovers will appreciate the generous serving of chunky leek-and–white bean sauce. YIELD: SERVES 6 1 Tbs. olive oil3 medium leeks, white and light green parts chopped (6...
Here’s a new twist on Mom’s beloved tuna noodle casserole. We lightened the cream sauce, added lots of veggies, and replaced the tuna with smoked tofu, which adds richness and depth to the flavor. YIELD: SERVES 6 4 tsp. olive oil1 small yellow bell pepper, chopped...
One large pot of boiling water is all it takes to make a pasta medley full of fresh spring vegetables. Blanching the vegetables in the boiling water also adds flavor to the pasta. YIELD: SERVES 6 1 lb. asparagus, cut into 1-inch pieces12 oz. whole-wheat pasta shells1½...
Using both spaghetti pasta and spaghetti squash in this lets you get all the noodle-y satisfaction of real pasta with the extra nutrient boost and reduced calorie count of spaghetti squash. YIELD: SERVES 4 1 small spaghetti squash (1½ to 2 lbs.)4 oz. multigrain thin...
The classic combo of celery and peanut butter gets a tasty update in this noodle salad. Choose very fresh celery with plenty of dark leaves that are the color of parsley. YIELD: SERVES 4 ¼ cup toasted sesame oil¼ cup low-sodium soy sauce¼ cup smooth peanut butter2...
