Curried Chickpea Cakes

Here's another recipe from Kim Barnouin's "Ultimate Everyday Cookbook." This recipe stood out to me because we all know how popular Veganomicon's chickpea patties are. I wanted to see which I would prefer better.

After making these, I've decided that I love both! Veganomicon's patties are one of my favorites but are best served with mashed potatoes and veggies. Whereas these can go great on a bed of lettuce or served in pita bread. Both very different in taste but equally as good. My favorite part was the basmati rice that got incorporated in the patties..yum!

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Ingredients

* 1 ( 15 ounce ) can chickpeas, drained and rinsed

* 1/3 cup sliced green onions, both white and light green parts

* 1/3 cup light coconut milk

* 2 tsp evaporated cane sugar

* 2/3 cup breadcrumbs, plus 1/4 cup for coating

* 1 tsp curry powder

* 1/2 tsp ground nutmeg

* 1/2 tsp ground cumin

* 2/3 cup brown rice, cooked

* 1/2 tsp salt

* 1/4 cup grapeseed oil or toasted sesame oil, for pan searing

Directions

1. In a large food processor, combine the chickpeas and green onions. Pulse until combined. Transfer to a large mixing bowl.

2. Add the coconut milk, sugar, 2/3 cup of the breadcrumbs, curry powder, nutmeg and cumin. Stir together with a wooden spoon until well combined.

3. Stir in the brown rice and salt.

4. Mold into 10 mini patties.

5. In a large saute pan, heat the oil over medium heat. Add the chickpea cakes to the pan in batches and saute until there's a nice golden sear on the bottom. Flip and sear on the other side as well. Continue with the remaining cakes. Transfer to a paper towel lined plate to drain.

Nutritional Information Per Serving

Calories : 170

Fat : 7 grams

Saturated Fat : 1 gram

Cholesterol : 0 mg

Carbohydrates : 23 grams

Fiber : 3 grams

Protein : 4 grams

Tofu Saag with Brown Rice

I recently won a copy of Kim Barnouin's new "Skinny Bitch Ultimate Everyday Cookbook." So for this week I would like to test out some recipes from the book.

I chose to do the tofu saag first because I've never eaten Indian food before. This dish is packed with vitamins and has a really sweet but savory flavor. Although it's mostly made with spinach, feel free to change up the recipe and add mustard greens to it as well.

So far I am liking her new book because I've noticed that all her recipes are simple and quick to make. Next time you're at your local bookstore, stop and take a quick look at this cookbook. I don't think you'll be disappointed : ]

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Makes 6 Servings

Ingredients

* 2 Tb grapeseed or vegetable oil

* 1 yellow onion, chopped

* 1/4 cup vegetable broth

* 1 pound spinach, stems removed

* 1/3 cup light coconut milk

* 2 tsp ground cumin

* 1 tsp ground cinnamon

* 1 ( 8 oz ) package firm tofu, cut into 1/2 inch cubes

* Salt and pepper, to taste

* 2 cups freshly cooked brown rice

Directions

1. Place the oil in a large skillet over medium high heat. Add the onions and saute until translucent, about 6 minutes.

2. Add the broth and spinach, cooking until the spinach begins to wilt.

3. Add the coconut milk, cumin and cinnamon, and simmer 7 minutes.

4. Pour the mixture into a blender or the work bowl of a food processor and process until smooth.

5. Transfer the mixture to a large saucepan and place over medium heat. Gently add the tofu and cook 8 minutes. Season with salt and pepper.

Serve over hot brown rice.

Nutritional Information Per Serving

Calories : 190

Fat : 7 g

Saturated Fat : 1g

Cholesterol : 0 mg

Carbohydrates : 25g

Fiber : 6 g

Protein : 7g