Three Recipes

So Dhiren and I decided to make our meals for the week in advance on Sunday night, and I’m so happy we did.  We chose to make Indian daal, Eggplant Parmesan and  I marinated tempeh so I could use it on a whim in whatever I want.

The Eggplant is such a simple dish and a huge hit.  Basically, slice an entire eggplant into 1/4″ clices and dip into a couple beaten eggs and then into a bowl of garlic and parmesan.  Bake on a cookie sheet for 5 min. on each side at 350.  Then dump 1/2 can of pre-made pasta sauce (Trader Joe’s makes a good variety) or if you are feeling particularly Martha Stewart, you can use your own.  Layer the eggplant in and top with a mixture of parmesan, skim mozzarella, chopped basil.  I topped with a couple slices of tomatoe, olive oil, and seasoning.  Bake for 20-40 min. at 350 or until everything is bubbling.  I’ve made this twice this week.  Here’s the key to making it healthy:

Dip in egg whites/ use skim, non-fat or low-fat cheeses/ use more basil than cheese & make sure the pasta sauce does not have added sugar or corn syrup.  In that sense, it’s better to make your own “SOAUCE”

NEXT: Dhiren’s Indian daal

Daal is a staple dish made of lentils, spices and vegetables.  Put oil in a large skillet or preferably, a wok.  Add spices (tumeric, cumin and a general curry mix) to taste and after they cook for a while, throw in some crushed garlic.  Meanwhile in a large pot, cook the lentils (use red lentils if possible).  Then add vegetables to the wok and once the lentils are finished cooking. Pour the lentils into the wok to create a giant vat of sludge.  I know it looks like baby poo, but trust me, it’s delicious.  We top it with fresh cilantro, mango chutney and onions.

Finally we have tempeh.  Tempeh (fermented tofu– gross huh?) has a great flavor and is a perfect alternative to beef.  Especially after watching Food Inc. and reading about how the food industry (and more importantly) the meat industry operate, I’m going vegetarian with the occasional spurge of organic, grass fed, free-range, local meat without hormones and antibiotics.  Tempeh can be bought anywhere, though I like the brand from Henry’s and Mother’s Market> Trader Joe’s.  Treat it like meat and marinate it in anything and use it in anything.  I marinated it in a peanut satay sauce overnight with 3 cloves of garlic chopped up.   I fried it up in the wok with a tiny bit of olive oil and ate it with an avocado.  It was AMAZING.

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