Month: September 2020

Categories
Corn Curry Gluten-Free Recipes Spinach Vegan

Low-Fat Baby Spinach and Corn Delight

Low-Fat Baby Spinach and Corn Delight is a complement to your taco or salad.

Ingredients
  • 2 cups frozen corn
  • 1 cup fresh baby spinach, chopped
  • 1 tsp cumin seeds
  • 1 tsp curry powder
  • 1/8 tsp salt
  • 1 tsp olive/canola oil
Directions
  1. Heat oil with cumin seeds in a pan for 30 seconds.
  2. Add the other ingredients and sauté for 4-5 minutes.
Categories
Cauliflower Gluten-Free Recipes Vegan Vegetarian

Gluten-free Roasted Cauliflower

Gluten-free Roasted Cauliflower is so easy to make! It is a dieter’s delight being low-fat and vegan as well.

Ingredients
  • 2 cups cauliflower florets
  • 1 tsp curry powder
  • ½ tsp turmeric powder
  • 1/8 tsp salt
  • 1 tbsp olive oil
  • 1 tbsp cilantro, chopped (optional)
Directions
  1. Toss the cauliflower with olive oil.
  2. Add the spices and mix well.
  3. Bake at 375 F for 20 minutes. Brown under the broiler for 5 minutes.
  4. Sprinkle with chopped cilantro (optional).
Categories
Black Beans Recipes Vegan Vegetarian

Vegan Black Bean Burger

Vegan Black Bean Burger is a healthy low-fat option!

Ingredients
  • 2 cans black beans, mashed
  • 3 slices of bread, cubed
  • ½ cup breadcrumbs
  • ½ cup onions, minced (optional)
  • ½ tsp cumin powder
  • 1/8 tsp salt (optional)
  • 1 clove garlic, minced
  • 1 tbsp olive oil
Directions
  1. Mix all ingredients and make into patties.
  2. Dip in breadcrumbs, brush with oil and broil for 15 minutes (turning after 10 minutes).
Categories
Potatoes Recipes Vegetarian

Potato Garlic Naan Flatbread

Potato Garlic Naan Flatbread is a great low-fat complement to your curries and dipping sauces.

Ingredients
  • 1 cup self-rising flour
  • 2 potatoes, boiled and mashed
  • ½ cup plain Greek yogurt
  • 1 tsp garlic paste
  • 2 tbsp olive oil
  • 1 tsp herbs (optional)
Directions
  1. Mix the flour, mashed potatoes, garlic paste, and yogurt to form a dough.
  2. Place dough on a floured surface and knead for a minute.
  3. Divide into 6-8 portions and flatten each to form flatbread.
  4. Brush flatbread with olive oil and bake at 425 F for 15 minutes, turning over after 7 minutes.
  5. Remove from oven, brush again with olive oil. Sprinkle with herbs.