Healthy Recipes From Around The World

Healthy Recipes – Ethiopia

Ethiopian Lentil Salad

Source: http://wuzzle.org/ethio.html

Ethiopian Lentil Salad

Serving Size: 4

½ lbs Lentils
½ Cup Shallots — chopped
3 Ounces Canned Green Chiles — chopped
3 Fresh Chiles — thinly sliced
1 T Fresh Basil — chopped
Salt — to taste
3 T Wine Vinegar
3 T Olive Oil
1 Medium Diced Tomato — garnish

First of all cook lentils as directed. But do not overcook. Next, drain and rinse and place in a bowl.

Then combine with remaining ingredients but tomato. Now toss gently. Immediately place in the refrigerator.

Afterwards stir occasionally while salad is chilling. Lastly, add garnish and serve.

Notes: Serve with wheat crackers, breadsticks and rye crisps.

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Healthy Recipes – Toronto, Canada

Marinated Tofu Steaks

Toronto, Canada

(From CHEF)

Tofu Steaks, Toronto Canada

The recipe for this marinade is inspired by the excellent Toronto vegetarian restaurant Fresh, where “even the tofu tastes good” (to quote a dear, dear non-tofu-loving friend), and their cookbook “Fresh at Home”. These are delicious and you can serve them with salad, over rice, or in a burger or wrap. Overnight marinating time included in prep time.

SERVES 4

250 g extra firm tofu
2 tablespoons ground coriander
1 tablespoon garlic powder
1/2 cup tamari
2 cups water

First of all slice the tofu block into steak-sized rectangles.

Arrange tofu slices in a shallow dish so they overlap as little as possible.

Afterwards, combine other ingredients in a bowl and mix well.

Then pour over tofu steaks. And if there isn’t enough liquid to cover the steaks, add some more water and swish it around a bit until well combined.

Immediately cover and refrigerate overnight (or as long as you’ve got).

This time cook marinated tofu steaks on the grill or in a non-stick skillet.

Finally give it a few minutes on each side, or until lightly browned.

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Healthy Recipes – Australia

Lentil Burgers

from Robert and Gina Fraser – Perth, Western Australia

500g lentils, cooked
100g millet
100g sultanas
50g wholemeal flour
1 onion, finely chopped
2 tablespoons sunflower seeds
1 tablespoon yeast extract
1 teaspoon basil
soymilk

First of all combine all ingredients, except soymilk, and mix well.

Next, add soymilk until the mixture binds.

Then form into balls and flatten in burgers.

Lastly, fry in oil or barbeque.

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Healthy Recipes – Indonesia

Indonesian Sweet and Sour Tofu With Vegetables

from: Sharon

**Indonesia Tofu Sweet Sour Vegetables**

Gathered from an Indonesian website-kokkieblanda, this is a nice blend of vegetables and flavors.

4 -6 servings

1 tablespoon cornstarch
3/4 cup vegetable broth (or water)
3 tablespoons rice vinegar
3 tablespoons sugar
1 tablespoon ketchup
2 tablespoons soy sauce
1/2 teaspoon ground ginger
1/4 teaspoon cayenne pepper (optional)
2 tablespoons olive oil
3 garlic cloves, crushed
1 medium onion, thinly sliced
2 medium carrots, cut into matchstick shapes
1 green bell pepper, sliced into strips
1 stalk celery, chopped into strips
1/2 cup sliced fresh mushrooms
1 lb firm tofu

First of all press tofu by placing a paper towel over tofu and placing a heavy saucepan over the top.

Then let sit while you prepare the rest of the recipe.

Meanwhile, mix the cornstarch with 3 tablespoons of the broth in a small cup until well blended.

Afterward add the rest of the broth, vinegar, sugar, ketchup, soy sauce, ginger, and cayenne pepper and set aside.

Then heat the oil in a wok or large frying pay over high heat.

Next stir-fry the garlic, onion, and carrots until the carrots begin to soften, about 5 minutes.

Add the pepper, celery, and mushrooms and stir-fry for another 3 to 5 minutes.

Then stir the sauce well and add it to the vegetables.

Always cook until the mixture thickens. Then cut tofu into strips or cubes.

Add tofu to vegetables and cook until the tofu is thoroughly heated.

Then serve immediately over rice.

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Healthy Recipes – India

Spinach & Chickpeas

From: sally charette

1 12 oz. package frozen spinach leaves
1 cup chickpeas (garbanzo beans) already cooked
2 tablespoons good curry powder
2 cloves garlic, minced
1/2 medium onion, chopped
2 cups water

First put the frozen blonuke on high for about 3 minutes, enough to loosen the spinach leaves.

Meanwhile, that’s going, put curry powder, minced garlic and chopped onion in a non-stick skillet with no liquid and sort of toast, moving with a spatula constantly. But be careful not to let the skillet overheat. I just did it till the spices seemed to smell a little stronger.

Now add the spinach and all its liquid, the chickpeas, and the remaining 2 cups of water to the skillet. Next simmer covered for about 20 minutes, then uncover for another 15 or so, until the fluid is reduced to maybe 1/2 a cup. (I’m not sure about the time, it was Sunday morning and I wasn’t in a hurry!)

Lastly, Serve with plain rice or with rice cooked with complementary spices. My rice was a lot spicier than the main dish.

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