Zucchini Bread

INGREDIENTS (Nutrition)

• 3 eggs
• 1/2 cup vegetable oil
• 1/2 cup apple sauce
  
• 2 cups white sugar
• 2 cups grated zucchini
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 3 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup chopped walnuts

DIRECTIONS

1. Preheat oven to 325 degrees F ( 165 degrees C). Grease and flour two 8x4 inch loaf pans.
2. In a large bowl, beat eggs until light and frothy. Mix in oil and sugar. Stir in zucchini and vanilla. Combine flour, cinnamon, soda, baking powder, salt and nuts; stir into the egg mixture. Divide batter into prepared pans.
3. Bake for 60 to 70 minutes, or until done.

Aloo Gobi

Ingredients

* 2 T vegetable oil
* 1/2 large onion, peeled and cut into small pieces
* 1/2 bunch fresh coriander, separated into stalks and leaves and roughly chopped
* 1/2 teaspoon chili powder
* 1/2 large cauliflower, leaves removed and cut evenly into eighths
* 1 1/2 large potatoes, peeled and cut into even pieces
* 1 can diced tomato
* 1/2 t ginger
* 2 cloves crushed garlic
* 1/2 teaspoon cumin powder
* 1 teaspoon turmeric
* 1/2 teaspoon salt
* 1 teaspoon garam masala

Directions


Heat vegetable oil in a large saucepan.
Add the chopped onion and one teaspoon of cumin powder to the oil.
Stir together and cook until onions become creamy, golden, and translucent.
Add chopped coriander, turmeric, chilli powder, salt, tomatoes, ginger, and garlic. Mix.
Add potatoes and cauliflower to the sauce plus a few tablespoons of water (ensuring that the mixture doesn't stick to the saucepan).
Ensure that the potatoes and cauliflower are coated with the curry sauce.
Cover and allow to simmer for twenty minutes (or until potatoes are cooked).
Add two teaspoons of Garam Masala and stir.
Turn off the heat, cover, and leave for as long as possible before serving.

Pesto

• 1/4 cup walnuts
• 1/4 cup pignolis (pine nuts or, use more walnuts)
• 3 tablespoons chopped garlic (9 cloves)
• 5 cups fresh basil leaves, packed
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 1/2 cups good olive oil
• 1 cup freshly grated Parmesan

Directions

Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.