Sure! So, qualifiers, I'm a vegetarian, not a vegan, and I have no issues with oil or cheese, but there are plenty of things I make that have little oil, or can be made without. So this is adapting stuff I make, not honing to a specific dietary thing, so careful, adjust to suit whatever his specific needs/recommendations are!
I make a yummy lentil/carrot soup with kale.
I soak lentils beforehand for a couple of hours in a bowl of cool water.
Sautee about half an onion, (or not!) chopped, a couple of ribs of celery, sliced thinly or diced, and about a lb of carrots, I do sliced into about 1/4" rounds, or half-rounds, depending on the size (you can dice or whatever). If you can't use ANY oil, you can probably just do a hot dry pan and toss some water in to steam/sautee them, but depending on the guidelines they make misters you can buy to load with your own oil, that you can load up with a good olive oil and just mist the pan to get enough to help veggies sautee but not probably enough to go over 10% ?
As the stuff sweats, I chop up a bundle of lacinato kale (I just way prefer it, use whatever), rinse it and toss it in. Add some pepper, cumin, sage, cook until the veggies are a bit tender. Add about 6-7 cups of low-sodium vegetable stock (Trader Joe's is awesome) if that's ok, or 4 cups and 3 of water. Add a cup and a half of uncooked lentils. Simmer for about 45 minutes.
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I make a really good curry that normally has fat up the wazoo but I think you can pretty easily alter it. I normally make the sauce a day ahead, then just steam whatever veggies (usually stuff like cauliflower, broccoli, asparagus, green beans, peas, baby kale, etc.) and then heat them in the sauce and serve over brown rice.
Sautee a half an onion, chopped, until golden, (or don't if he can't have cooked either, heh and just start with the garlic and ginger!) and add a tbs of chopped fresh garlic and one of grated fresh ginger (if you don't have them, I've added powdered, but fresh is better), and sautee the garlic and ginger with the onion for just a minute. Then add your spices (here you need a little oil to let the spices sautee and to sort of form a roux with the flour, a spoon or two should be ok?) -- 2.5 tbs curry powder, 1 tbs tumeric, 1 tsp cinnamon, some black pepper and about 2 tbs all-purpose flour. Sautee these with the veggies for a minute and add about 3tbs of tomato paste (the recipe is really forgiving). Combine and keep sauteeing everything over medium heat but be careful not to burn the spices. I like a bit sweet/spicy, so I toss in a handful of raisins here.
Add a container of non-fat, plain greek yogurt (the small fage kind is what I use, it's either 6 or 8 oz, the single serve plain). Stir to combine. Now add, slowly at first (stir to combine the thick paste you've got with the stock before adding more so it combines well), about 3 cups of low-sodium vegetable stock. Keep adding stock and stirring. When combined, add another container of greek yogurt (here I add coconut milk, which is fatty as all get out, so....), stir to combine.
Then pour into a tupperware or whatever and stash in the fridge overnight. It tastes harsh when it's first made. The flavours mellow and blend overnight! It also thickens in the fridge, but when you put it over the steamed veg in a saucepan and stir to heat the veg in the sauce it'll thin back out. You can also freeze -- it makes a bunch, so it's pourable into a ziplock and freezable.
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Do you like beans and rice? Get some low-sodium (no-salt-added) black or pinto beans, sautee some garlic, dump beans into a pan, add some cumin, jalapeno, pepper, bay leaf, simmer until the flavours blend. Make some brown rice, While that's cooking, wilt some spinach and kale (take a sautee pan, and heat it very hot, add nothing to it. Take a handful of spinach or kale leaves, rinse under cold water, shake, toss in the pan still damp -- the droplets will make steam in the hot pan and help cook the greens very fast), and/or sautee some zucchini with some chopped garlic, serve beans and rice with a side of veg... delicious.
I'd also recommend in general the Mollie Katzen cookbooks -- The Enchanted Broccoli Forest and all the rest. They're NOT adapted to this diet, but they're generally veg and creative and flavourful, so you can use them for ideas.