1 cup chopped tomatoes
2 large cloves garlic…

Basil eggplant is a simple dish to make. The basil and chili pepper, however, turn the mundane eggplant into something exciting. It can also be made without peppers for kids.

1 pound medium or thick asparagus
1/2 cup vegetable stock or canned broth…

very large serving and delicious. I ate it all but could definitely feed 2.

This lighter, cooler variation of the spring roll is not fried so there is not a lot of added fat. This is an Vietnamese recipe, so the only specialty item you will need are rice flour wrappers rolls (as opposed to spring roll or wonton wrappers), found in Asian supermarkets, gourmet groceries and the Internet.

Here’s a blog recipe from 2008 that’s worth trying again. Potato Gatto is a layered potato casserole that can be adapted any number of ways.

Posted by Lynne Ross to the old Fatfree mailing list

This easy appetizer keeps so well in the refrigerator that you can make it the day before without fear of it losing flavor.

This baked version of fried samosas makes use of a time -saving shortcut: ready-made whole wheat chapatis. Serve them with a sweet chutney.

learned a new trick on FoodTV for getting the “guts” out of the eggplant. When it cooled slightly, wrapped it up in plastic wrap (open on the stem end). Cut the stem off, inverted the eggplant over the bowl and squeezed the pulp out and rolled up the plastic-covered skin like a toothpaste tube.

These light, uncooked rolls are the perfect start to any Asian meal. They’re very easy to make, and you can vary the filling ingredients to suit your taste–and your creativity! Serve them with Peanut Sauce, as shown, or with Soy Orange Sauce.

This delicious Middle Eastern dip has transformed many eggplant-haters into eggplant-lovers.

This delicious soup is a nutritional powerhouse! And, it’s so tasty that I have no trouble getting my 8-year-old to eat her vegetables when they’re prepared this way.

Florentine Stuffed Mushrooms Recipe by: Barbara Rolls Servings: 4 – 12 large white button mushrooms, about 1 1/2″ inches wide – 1 tsp water or stock – 3/4 C minced onions – 1/2 tsp minced garlic – 1/2 C finely chopped spinach – 1/2 C seeded and finely chopped red or green bell pepper – […]

The mushrooms can be stuffed in advance, covered, refrigerated and then baked later in the day to save on last minute preparation time.