2 cups all- purpose unbleached flour ( a little more for dusting and rolling the dough)

1/4 cup sugar

2 1/4 teaspoon active dry yeast

2 large egg yolks

3/4 warm milk or soya milk

2 tablespoons non- hydrogenated margarine ( at room temperature)

6 cups of canola or grape seed oil for frying

1 cup jam of your choice ( strawberry is the flavor used by most bakeries)

Powdered sugar, fo dusting the doughnuts

Optional

You can add some vanilla extract to the dough.

Instructions

Combine the flour, sugar, yeast in a bowl and mix with a mixer to combine, add the yolks,milk or soya milk, continue mixing on a low speed until the dough is formed.  Add the margarine and on a medium speed mix until the dough is shinny and smooth.

Place the dough in an oily coated bowl.  Cover with a plastic wrap and let it rise in a warm place for about 1 hour.  The dough should double in size.

Lightly flour a baking sheet and set aside.  Remove the dough from the covered bowl and place it on a floured surface.

Punch the dough few times and roll it to 1/4-inch thick.

Using a 2-inch cup, glass or cutter, stamp out circles.  You can scrap the leftover dough and roll it again to form more circles.

Place each circle on the  prepared baking sheet, keeping a distance of 1/2 inch apart.

Cover the circles with a plastic wrap and place in a warm place to rise for about 45 minutes.

Heat the oil in a fryer or heavy-bottomed pot.  The heat should be about 350F on a candy thermometer.

With a spatula transfer the doughnuts into the oil one at the time.  Do not place more than 5 doughnuts at a time, the doughnuts should move freely in the oil.

Fry the doughnuts until the bottoms are golden brown, then slowly flip them over with a long skewer.

Fry until each doughnut is golden brown on each side.

Remove the doughnuts from oil and place them on a plate covered with paper towels ( so that the oil residue with be absorbed

by the paper towel).

Let the doughnuts cool.

Take a piping bag add the jam and fill each doughnut with some jam. ( about 1 teaspoon of jam for each doughnut).

Dust with some powdered sugar and serve.

Variations

You can fill the doughnuts with chocolate or vanilla custard instead of the jam.

The roasted vegetables give a wonderful flavor to the pasta.

Serve 6

Ingredients:

1 Lbs. “Roma” tomatoes or any tomatoes of your choice (cut into quarters).

1 Lbs. fresh white or brown buttons mushrooms (cleaned)

1 small Eggplant ( cubed)

1/2 cup pitted “Kalamata” olives(optional)

1/4  cup olive oil

4 cloves of garlic

1/4 cup White wine

1 Tbsp. Italian seasoning or a mixture of basil, oregano and marjoram.

1/2 tsp. crushed red pepper flakes

Salt & pepper to taste

Shaved or grated “Parmesan” cheese or” Soy Parmesan” for vegans

8 oz. cooked pasta of your choice (drained)

Directions:

Preheat oven to 400F.

Place all the vegetables and the olives in an oven proof dish.  Drizzle the oil and add the seasoning and the wine.  Mix well and roast until brown ( 35 to 45 minutes).

When all the vegetables are ready mix with the cooked pasta.  Sprinkle some Parmesan on top and serve.

Notes:

You can serve the dish either hot or cold. DELICIOUS!

Options:

You can substitute other vegetables  such as : Zucchinis, fresh bell peppers, frozen artichoke hearts or fresh chopped fennel.

You can use fresh herbs instead of dry

If you like this dish spicier add more red pepper flakes.

Mashed Potatoes

Serve 6-8

This is a great version of the traditional mashed potatoes dish.  It has a little “kick”  and the cauliflower is reducing the carbohydrates and calories.  Makes a great side dish or a main course with a “Ratatouille”.

Ingredients

2 lbs. potatoes (peeled and sliced) (see note below)

1 lb. cleaned cauliflower florets

2 cloves of garlic (minced)

1/2 cup (or more if you like a smoother texture) of low fat milk (plain soy milk or vegetable broth for vegans)

2 Tbsp. of butter (non-dairy, non-hydrogenated margarine for vegans)

3 Tbsp. of any mustard of your choice.

2 Tbsp. chopped fresh tarragon or chives

Salt & pepper to taste (for low sodium recipe substitute a salt free seasoning)

Directions

Place the potatoes, the cauliflower and the garlic in a pot with some salt (optional) and bring to a boil.  Reduce the heat and simmer until soft ( about 20 minutes)

Warm the milk (soy milk  or vegetable broth )with the butter or margarine until dissolved. Remove from the heat.

Add the mustard and tarragon and mix well.

Drain the potato mixture in a colander and return to the pot.  Mash the potato slowly adding the milk to a smooth texture (use less liquid for a coarser texture).  Add salt & pepper or a salt free seasoning and serve.  Decorate with some fresh tarragon or chives.

Bon Appetit!

Light Cauliflower Gratin (low fat)

Serve 8

2 (12-oz) Pkg. fresh cauliflower florets.
1/3 reduced fat vegenaise or mayonnaise.
3/4 cup reduced fat Swiss cheese, Cheddar or soy cheese (if you are Vegan).
1/2 cup grated Parmesan cheese. granulated garlic.
1tbsp. granulated garlic
11/2 tbsp. Dijon mustard
3 tbsp. whole what breadcrumbs
1/2 tsp. paprika

Preheat oven to 350F.

Cook the cauliflower florets until “Al dente” (crisp -tender)
Drain and pat dry (do not have moisture).  Spray a baking dish with a cooking spray and arrange the florets around it.  Mix all the remaining ingredients beside the breadcrumbs and the grated Parmesan cheese.

Spoon the mixture over the florets. Mix the breadcrumbs Parmesan and paprika together and sprinkle over the mixture.

Bake for 25 to 30 minutes or until golden brown.

Notes: You can serve this dish with some cooked Quinoa or brown rice.
Options: You can add Sliced mushrooms to the florets, or some cooked (no salt or sugar) corn kernels.

Easy and fast to prepare fresh “Pesto” can be use in many dishes.   Make a big batch of fresh “Pesto” divide into portions and freeze.  VOILA!

Ingredients:

1 cup of fresh basil leaves

3 garlic cloves

1/2 cup pine nuts

1/2 cup extra virgin olive oil (for a low fat recipe use 1/4 cup of olive oil and 1/4 cup of vegetable broth)

1/4 Tsp. red chili crushed pepper (optional)

1/4 cup grated Parmesan cheese (For vegans- soy Parmesan)

Salt & pepper to taste (for a low sodium recipe use a salt-free seasoning)

Directions:

Place all the ingredients in a food processor and blend until finely chopped

Serve on top of pasta, potatoes, vegetables, rice or try to add a teaspoon of the “Pesto” on each serving of a “Minestrone” soup (Italian vegetable soup).

“Pesto” can also be used as a dressing for salads.

Options:

“Pesto” can be made with other herbs such as:  cilantro or parsley.

Vegetarian Couscous

“Couscous” originated in North Africa and is made of semolina grains. The process of making couscous is quite long to prepare and require a special pot but today precooked couscous is available in most supermarkets and facilitate the preparation.

Couscous can be eaten as a side dish like rice or pasta and is very easy on the digestive tract (of course when eaten with vegetables and not heavy meats) In north Africa (Algeria, Libya, Tunisia and Morocco) couscous is a daily staple and is prepare in many different ways. In Morocco couscous is usually eaten with a chicken and vegetable soup flavored with turmeric. In Tunisia a Libya couscous is eaten with few varieties of soups like, beans and tomato base soup flavored with cumin or a fish broth. In Algeria couscous is eaten sweet with butter raisins and cinnamon.

Precooked “Couscous” can be purchased in most supermarkets. They come in whole wheat and regular flour variety. This recipe is very light and satisfying. It specially formulated to suit the vegetarians but meat eaters will definitely enjoy it.

Ingredients

• 1 large cabbage (Cleaned and cut into 8 wedges)
• 6 large carrots (scrubbed and cut crosswise into third)
• 4 medium zucchini (Washed unpeeled and cut in half crosswise and then in half lengthwise)
• 3 branches of celery (with leaves)
• 3 onions (washed and peel and cut in quarters)
• 5 medium potatoes (peeled and cut in half)
• 2 medium yams (peeled and cut into eights)
• 1 slice pumpkin (about 1 lb.) (Peeled and cut in 10 pieces)
• 2 15 oz.cans of garbanzo beans (drained)
• 12 cups vegetable broth
• 1 bunch of dill

Directions

In large pot put the oil and heat on high heat place the cut tomato cut in half and cook for 2 seconds. Add all the remaining vegetables and ingredients and bring to a boil. After boiling reduce heat to a medium low heat, adjust seasoning, cover pot and cook for 40 minutes or until vegetables are tender. Prepare couscous according to package direction (couscous should be fluffy and not mushy).

To serve:
Place couscous in a deep dish arranges the vegetables and garbanzo beans around it. Place the remaining broth in a soup tureen with a ladle close to the couscous and each guest will take some of the couscous mixture into his soup bowl and will scoop 1 or 2 ladles of broth on top of couscous.

Notes and/or Tips

You can add on the table a spicy red pepper sauce that is called “Harrissa” (found in most markets or middle eastern markets). This spicy sauce is served on top of the couscous. Beware! “Harrissa” is very spicy so, a little bit goes a long way. “Couscous” is a very satisfying dish so you can just add a salad and dessert for your guests.

French Onion Soup (Vegetarian Style)

Ingredients

8 glasses of water
1/2 lbs. of yellow onions
2 tablespoons of unsalted butter
3 tablespoon of flour
Swiss cheese (as much as you like)
6 pieces of toasted French bread (baguette)
Salt and pepper

Directions

Peel the onions, and cut them in thin slices. Put the onion slices in a pot with the unsalted butter, and let them get transparent (somewhat brownish in color). Mix the flour into the pan with the onions, and slowly add the water. Let it boil, and then simmer for 10 minutes. Add salt and pepper to your taste. Put the soup into a oven-proof tureen. Add the slices of bread, and top with swiss cheese. Put the tureen in the oven, broil until the cheese has melted.

Notes and/or Tips

This dish is quite heavy because of the cheese. For a light meal, you can have a salad with cheeses, and good French bread.

Flourless Chocolate Cake

Ingredients

• 4 ounces fine-quality bittersweet chocolate (not unsweetened)
• 1 stick (1/2 cup) unsalted butter or non-hydrogenated margarine
• 3/4 cup sugar
• 3 large eggs
• 1/2 cup unsweetened cocoa powder plus additional for sprinkling

Directions

Preheat oven to 375° Fahrenheit and butter an 8-inch round baking pan. Line bottom with a round of wax paper and butter paper.

Chop chocolate into small pieces. In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate with butter, stirring, until smooth. Remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture. Add eggs and whisk well. Sift 1/2 cup cocoa powder over chocolate mixture and whisk until just combined. Pour batter into pan and bake in middle of oven 25 minutes, or until top has formed a thin crust. Cool cake in pan on a rack 5 minutes and invert onto a serving plate.

Dust cake with additional cocoa powder and serve with sorbet if desired. (you can keep this cake, after being completely cooled up to 1 week in an airtight container.)

Stuffed Peppers

Serve 8

Ingredients

2 Red bell peppers, halved lengthwise, ribs and seeds removed
2 Green bell peppers, halved lengthwise, ribs and seeds removed
2 Tbsp. olive oil
1 onion chopped
1/2 cup of chopped celery
1/2 cup of chopped carrots
1 cup of sliced white mushrooms
1 cup of any canned beans of your choice or lentils (drained)
1 cup of fresh cilantro or parsley chopped
3/4 cup of cooked Quinoa (per package instruction)
2 cloves of garlic
1 Tbsp. cumin
1 Tsp. ground cinnamom
1 Cup vegetable broth
Salt & pepper to your taste (for low sodium use a non- salt seasoning)

Directions

Heat the oil in a saucepan and add the onions. Cook until translucent. Add the remaining vegetables( beside the peppers), and cook for about 10 minutes or until all liquid has evaporate.

Transfer to a bowl and add the beans, Quinoa and remaining ingredients. Mix well.

Preheat oven to a 375F, and grease baking dish with some oil spray.

Fill each pepper with the Quinoa mixture, and place each stuff pepper into the prepared dish.

Pour the vegetable broth around the peppers and cover with foil.

Bake for 15 minutes.

Options:
You can sprinkle some grated cheese of your choice (non-dairy cheese for vegans)on top of each stuffed pepper before baking.

You can substitute the beans or lentils for 1 can of drained non salt no sugar corn.

You can add chopped tomatoes to the mixture.

You can also add 1/2 cup of chopped nuts(unsalted and roasted without oil).