Saw this recipe in Bobbie Hinman’s great book The Meatless Gourmet – Favorite Recipes From Around the World
See my link to Amazon on the Good Books page of this website.
Fresh Ingredients
1 medium head cauliflower, trimmed and steamed for 10 minutes, until tender-crisp
1/2 cup plain nonfat yogurt
1/2 tsp grated fresh lemon peel
1/2 T lemon juice
2 tsp finely chopped fresh parsley
PantryFare
1 T Dijon mustard
Oils and Spices
1 clove garlic, crushed
salt and pepper to taste
While cauliflower is cooking, combine yogurt, mustard, lemon juice, lemon peel and garlic. Place cooked cauliflower in serving bowl and top with yogurt mixture, chives, and salt and pepper.
October 5, 2010
Fresh Ingredients
1 pound fresh spinach
1 onion, chopped
6 cloves garlic, minced
1 tablespoon grated ginger
1 cup plain yogurt
PantryFare
1 can chickpeas
Spices and Oils
2 tablespoons oil
2 tsp ground corriander
½ tsp tumeric
¼ tsp cayenne
Cook the chopped onion in large pan over medium heat until translucent. Add the onion, garlic, ginger and spices and sauté 3-5 minutes. Then add the spinach with 1 cup of water and cook until the spinach wilts. Puree the spinach in your blender or food processor then move back to the pan. Add the can of chickpeas and heat through. Fold in the yogurt and heat slowly.
Serve with warm naan or rice. Makes approximately 4 servings.
Notes: Don’t overdo the ginger (like my tendency) and sprinkle cooked spinach with lemon juice if you want to keep the bright green color.
Source: Whats4Eats.com
January 9, 2010
