Pumpkin Banana Muffins

2 over-ripe bananas
1 can pumpkin
2 eggs
1/3 cup canola oil
1/2- cup honey
1/2- cup brown sugar
3/4 cup golden raisins
1/2 cup pecans

1 cup whole grain pastry flour
1 cup whole wheat flour
1/4 cup flax meal
1/4 cup wheat germ
1 t baking soda
1 t baking powder
1/2 t salt

cinnamon, cloves, nutmeg, allspice, cardamom, etc.

Combine wet to dry. top with cinnamon sugar. Makes about 18 muffins. Bake at 375 about 25 minutes

Tarka Dhal

Cook 1 lb of yellow split peas or lentils in boiling water along with some freshly grated ginger, garlic, salt and turmeric until beans are soft. Meanwhile make the tarka by sauteing 1 onion sliced with mustard seeds, sliced jalepano (can use sweeter peppers but should be the long thin shaped peppers, not bell peppers), and 1 large tomato chopped. Add freshly chopped cilantro and mint.

Put the dhal in a bowl and pour the tarka on top.

Bharta with Spring Onions

Roast two large eggplants until very soft (400 for 30-60 min). Alternatively microwave on high for 5 minutes, turn over and microwave for another 5 until very soft.

Meanwhile, saute 1/2 t black mustard seeds in some oil until they sputter. Add chopped up spring onions (one bunch) and 2 cloves crushed garlic. Cook for 5 minutes, then add 1/2 t chili powder, 1 tsp cumin, 1 tsp coriander, 1/4 t tumeric, and 1 t salt. Add 1 14 oz can of chopped tomatoes. Simmer 5 minutes. Scoop out the flesh of the eggplants, mash, and throw into the dish along with freshly chopped cilantro. Simmer until thick. Add garam masala.

Tofu Saag with Frozen Spinach

Thaw out 2 boxes of frozen spinach and set aside. I like the green giant no sauce kind.

Blend two tomatoes in a cuisinart and set aside

In a skillet, toast 1/2 tsp cumin seeds and 4 dried red chilies in oil. Once they start to sputter add the wet masala: 1/2 t cumin, 1/2 t chili, 1/2 t tumeric, grated fresh ginger, a generous scoop of coriander and a couple T of water.

Add the tomato puree, then add the spinach, then add a paste of 2 T flour with water.

Let cook a few minutes and then add tofu cubes and 1/2-1 cup milk or cream. Cook a bit longer and stir in a generous scoop of garam masala.

Eggplant Chickpea Casserole

Cut a big eggplant into 1/2 or 1/4 coins. Lay some foil over a baking sheet and brush with olive oil. Place the eggplant slices on the foil, sprinkle with salt and brush tops with olive oil. Put in 450 degree oven for 20 minutes. Then fold the foil over the eggplant, crimping the sides to completely cover the eggplant. Let sit for another 15 minutes to let the eggplant steam.

Meanwhile, make the tomato sauce: saute slices of 1 medium yellow onion for about 5 minutes. Add 3-4 cloves of crushed garlic and a big pinch of salt and saute briefly before adding in a big can of good quality diced tomatoes, 2 T of tomato paste, a pinch of sugar, a sprinkle of cinnamon, and a few fresh basil leaves. Simmer for 20 minutes until nice and thick. Add in one small can (15 oz) of drained chickpeas.

In a casserole pan, layer sauce, eggplant, sauce, eggplant, sauce. It won't really stay in neat layers, but that's okay. Bake at 350 for 30 minutes. Then let it sit for at least 20 minutes and serve with warm pita bread.

Pumpkin Muffins

Wet: 1/2+ cup brown sugar, 1/2 cup molasses/honey blend (I would have used all molasses but I ran out), 1/4 cup oil, 1 can pumpkin, 1 egg, yogurt as needed (I used about 1/4-1/3 cup)

Dry: 1 cup whole wheat, 1 1/4 cup white whole wheat or whole wheat pastry, 1/4 wheat germ, 3/4 cup flax meal, 2 tsp baking soda, 1/2 t salt, spices as desired (cinnamon, cloves, all spice, nutmeg, and ginger)

Add 1/2 cup raisins or cranberries and/or 1/2 cup walnuts if you'd like.

Combine, makes 12-16 muffins depending on how big you want your muffins.

Bake at 375 about 25 minutes.