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This is another recipe that comes from the Moosewood Restaurant Low-Fat Favorites: Flavorful Recipes For Healthful Meals cookbook.

Savory Indian Sweet Potatoes
Serves 2 as a main course, 4 as a side dish

2 large sweet potatoes
1 cup diced onions
1/3 cup water, unsweetened apple juice, or orange juice
3 garlic cloves, minced or pressed
1 1/2 tablespoons grated fresh ginger
2 teaspoons ground cumin
1 small fresh green chili, seeded and minced
2/3 cup diced red and/or green bell pepper
3 tablespoons Neufchâtel (low-fat cream cheese)
1 1/2 tablespoons fresh lemon juice
1/2 cup fresh or slightly thawed frozen green peas
Salt and freshly ground pepper to taste

Bake sweet potatoes at 400 degrees F for about 1 hour, or until tender.

While potatoes bake, combine onions and water or juice in a medium saucepan. Cover and simmer until onions soften, about 5 minutes. Add garlic, ginger, cumin, chili, and bell pepper. Cover and simmer until pepper is tender, about 5 minutes. Remove from heat. Cut Neufchâtel into small pieces and stir it into hot vegetable mixture to melt. Set aside.

Cut sweet potatoes in half lengthwise. Hold each potato half with a heavy towel or mitt in one hand and scoop out the flesh with a spoon, leaving 1/4-inch shell. Mix potato flesh with vegetable-cheese mixture. Add lemon juice, peas, salt, and pepper. Set oven temperature at 350 degrees F.

Coat a vegetable dish with vegetable-oil cooking spray. Stuff potato shells with filling. Place potatoes in prepared dish, cover with aluminum foil, and bake for 15 to 20 minutes, or until thoroughly heated.

I didn't choose this recipe because I wanted to make vegan rice pudding. I chose this recipe because I had a half gallon of soy milk in the fridge that I wanted to use up and I love rice pudding. That is to say I love yummy stuff and am not a vegan and I deem this recipe to be excellent and yummy. This recipe comes from the Moosewood Restaurant Low-Fat Favorites: Flavorful Recipes For Healthful Meals.

Excellent Rice Pudding (that happens to be vegan)
Ingredients
4 cups water
3/4 cup white rice (preferably basmati)*
1 quart 1% vanilla soymilk**
1/2 cup pure maple syrup
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
1/4 cup currants or raisins***
1 teaspoon freshly grated lemon peel

Sliced seasonal fruit (optional)

Bring the water to a boil in a heavy saucepan. Add the rice and simmer, uncovered, for 5 minutes. Remove from the heat and allow to sit for 5 minutes. Drain the rice and return it to the pan with the soymilk, maple syrup, cinnamon, vanilla, currants or raisins, and lemon peel. Bring to a boil, then reduce the heat and simmer gently for 30 to 40 minutes, stirring often until the pudding is thick and creamy. Serve warm or chill for at least 2 hours or overnight.
If you like, garnish the pudding with strawberry slices or other fresh fruit.

*I used aborrio
** I used Silk Light Vanilla Soy Milk
*** I left these out

After the mixture came to a boil I cooked it quite low and slow for probably 45 or 50 minutes. For a long time it really looked like it wasn't going to come together to produce a creamy texture but it finally did and it's fantastic. Highly recommended recipe.

The base for this recipe comes from Heidi Swanson's Super Natural Cooking. We loved the basic concept but decided it needed a little something. So we've played around with it a few times and finally a couple nights ago came up with the definitive version.

I pound extra-firm tofu
1 teaspoon extra-virgin olive oil
2 cloves chopped garlic
1 chopped onion
1 teaspoon curry powder
10oz fresh spinach
1/2 teaspoon salt
1/2 teaspoon pepper
1 can diced tomatoes with green peppers partially drained

- Drain and press tofu, crumble into small pieces. We typically put the tofu in the fridge to press the night before we plan to make this dish
- Heat oil in skillet over medium heat, add garlic and onion. Cook for a few minutes until onion is soft and the garlic smell starts permeating the kitchen
- Add curry powder, stir well, add tofu
- Cover and cook for 3 minutes until tofu is mostly heated through
- Add spinach, stir to combine it well with the other ingredients
- When spinach has wilted add salt, pepper and tomatoes
- Stir well and cook 2-3 minutes

Notes:
- Add as much or as little liquid from tomatoes depending on how thick or thin you want this dish to be. I don't put very much liquid because I don't want it to be soupy
- You can add more or less curry powder based on your preferences. I find 1 teaspoon to be ample for both flavor and heat because of the peppers added with the tomatoes

Makes 4-6 servings

Serve with a big salad

Nutritional information varies depending on the specific tofu you use but a rough estimate is 4-6 Weight Watchers points per serving. We use a light tofu that is really wonderful but I can't remember the brand name right now. I'll add it to this recipe later. Update: The tofu we use is Nasoya brand.