Aloo Mattar

http://www.forksoverknives.com/recipes/aloo-mattar/

This was pretty tasty.  Used a bit more spices than they said.  4 taters.  Sliced them into 2 inch rounds to cook them.  Peeling them was kind of annoying.  Used a 28oz can diced tomatoes, plus extra peas and carrots. Served with brown rice and naan.  Yum.

INGREDIENTS:

¼ teaspoon black mustard seeds
1-2 pods cardamoms
4 pods clove
1 inch cinnamon stick
¼ teaspoon cumin seeds
1 pinch asafetida (optional)
5-6 medium tomatoes, cubed
1 teaspoon cayenne pepper powder
1 teaspoon cumin powder
1½ teaspoons coriander powder
Salt to taste
3 medium russet potatoes
1 cup fresh, canned or frozen green peas
2 teaspoons finely chopped fresh cilantro (optional)

Instructions: 

In a pan dry roast the mustard seeds, cardamom, cloves, cinnamon stick, stirring once the mustard seeds start to pop, add the cumin seeds and asafetida. Add the tomatoes; cook till the tomatoes soften, about 3-4 minutes. Add 2 cups of water and let cook for 2-3 minutes, add the cayenne pepper, cumin powder, coriander powder, salt and cook for 10-15 minutes.

While the tomatoes are cooking, in a pan bring 2-3 cups of water to boil, add the potatoes un-peeled and cook till the potatoes are soft, about 10-15 minutes. Remove from heat and let cool. Peel the skin and cut into 1 inch cubes. Rinse green peas in water and strain the water out. Add the potatoes and peas to the tomato sauce and cook for 7-10 minutes.
 Sprinkle cilantro (if using) and serve hot with steamed rice or whole grain bread.

Delicata Squash Boats with Cauliflower Bechamel

http://www.forksoverknives.com/recipes/delicata-squash-boats-cauliflower-bechamel/

Pretty much followed the recipe exactly.  Served this with some italian-beef-style beef that we had in the fridge, but could have stood on its own.

Delicata Squash Boats:

INGREDIENTS:

2 delicata squash, halved and seeded
Salt and freshly ground black pepper to taste
1 shallot, peeled and minced ½ red bell pepper, seeded and diced
small 6 cups chopped spinach 2 cloves garlic, peeled and minced
1 tablespoon minced sage
2 cups cooked cannellini beans, or one 15-ounce can, drained and rinsed
¾ cup whole-grain breadcrumbs
3 tablespoons nutritional yeast, optional
3 tablespoons pine nuts, toasted
Zest of 1 lemon

Instructions:

Preheat the oven to 350° F. Line a baking sheet with parchment paper.

Season the cut sides of the squash with salt and pepper. Place the halves on the prepared baking sheet, cut sides down. Bake until the squash is tender, about 45 minutes.

Place the shallot and red pepper in a large saucepan and sauté over medium heat for 2 to 3 minutes. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking to the pan. Add the spinach, garlic, and sage and cook until the spinach is wilted, about 4 to 5 minutes. Add the beans and season with salt and pepper. Cook for another 2 to 3 minutes.Remove from the heat. Add the bread crumbs, nutritional yeast (if using), pine nuts, and lemon zest. Mix well.

Divide the bean mixture between the baked squash halves. Place the stuffed squash halves in a baking dish and cover with aluminum foil. Bake 15 to 20 minutes, or until heated through.


Cauliflower Bechamel:

1 large head cauliflower, cut into florets (about 3 cups)
Unsweetened plain almond milk, as needed
1 medium yellow onion, peeled and diced small
2 cloves garlic, peeled and minced
2 teaspoons minced thyme
¼ cup finely chopped basil
¼ cup nutritional yeast, optional
¼ teaspoon ground nutmeg
Salt and freshly ground black pepper to taste

Instructions:

Add the cauliflower to a large pot and add water to cover. Bring to a boil over high heat and cook until the cauliflower is very tender, about 10 minutes.

Drain the excess water and puree the cauliflower using an immersion blender or in a blender with a tight-fitting lid, covered with a towel, in batches if necessary.

Add almond milk, if needed, to achieve a creamy consistency. Set the puree aside while you prepare the rest of the ingredients.

Place the onion in a large skillet or saucepan and saute over medium heat for 10 minutes. Add water 1 to 2 tablespoons at a time to keep the onions from sticking to the pan. Add the garlic, thyme, and basil and cook for another minute. Add the nutritional yeast (if using), nutmeg, and salt and pepper and cook for 5 minutes, or until heated through.

Add the onion-garlic mixture to the cauliflower puree and blend until smooth, adding up to ½ cup of water if necessary to achieve a smooth consistency.