(Not Really) Aloo Gobi

Le sigh.

I got this recipe from someone who makes an awesome Aloo Gobi. Unfortunately I don't think she was willing to give up that recipe (a non-translated Indian version) and gave me another one she found which...well...didn't quite turn out as expected.

Don't get me wrong. It's certainly edible but it just tastes like potatoes and cauliflower coated in a thick, spicy, pasta sauce. Either way, I am posting the recipe here. Maybe as a warning? :P



Ingredients:
25 oz. tomatoes, diced or pureed (I went for pureed)
1 big cauliflower, cut into chunks
5 potatoes, peeled, cut into cubes
1 lemon
4-5 tablespoons ghee (I went with olive oil)
1 teaspoon cumin
1 tablespoon salt
1 tablespoon turmeric
2 tablespoon ground coriander
2 tablespoon ground chilli
2 tablespoon garam masala

Directions:
Heat the ghee/oil in frying pan
Add cumin and wait until it starts to brown
Add the rest of the spices (except for the garam masala) and the tomatoes.
When the mixture turns oily, add the vegetables
Roast the cauliflower and the potatoes until they turn soft, stirring occasionally
Add the garam masala and lemon juice

Serves 4.

(New!)Nutritional Info:
Calories: 380
Fat: 12.1 g
Carbohydrates: 62g
- Fiber: 15.7 g
Protein 11g

Low-Calorie Tofu Alfredo Sauce

Today, I decided to make something healthy yet satisfying for dinner. Since I haven't been shopping in a while, I had to try to make something using the bare ingredients I had on hand, so I experimented and made tofu alfredo sauce...which came out rather...odd. I'm going to post the recipe I made with suggestions for improvement in parentheses. This is what happens when you try to make alfredo without cheese. :/

Ingredients:
- 1 package of Soft Silken Tofu (no problems there)
- 1 cup of vegetable broth. (I used garden vegetable broth which gave the sauce a orangey hue and I would recommend using plain old veggie broth here. Also, I would probably only use 3/4 cup since the sauce was a little thin)
- 3 tablespoons "I Can't Believe It's Not Butter - Light" (again, no problems)
- 1/5 cup garlic powder (No! No! No! - I only used it because I had no Parmesan cheese. Next time, I'd definitely fry up some cloves and wait until I had Parmesan to make this).
- 2 wedges of Laughing Cow Light Swiss cheese

- 1 box of Rigatoni pasta (or whatever kind you enjoy)
- 1 box of frozen broccoli florets



Directions:
1) Cook the pasta and defrost the broccoli.
2) While both are cooking, combine all the other ingredients in a blender and mix well, until a creamy sauce is formed.



3) Transfer the sauce into a medium sized pot and heat to pour over pasta and broccoli.



It was edible at first but I did not want to finish it. This is a recipe I definitely have to play around with a bit more. Once I have my Parmesan, I will try again. After all, it would be amazing to find an alternative to the fatty original Alfredo sauce. To be continued!