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Tag: lentils

  • Spring Lentil Wild Rice Soup

    Spring Lentil Wild Rice Soup

    Spring may be technically here, but it was snowing most of the day today, so I am still into warming hearty soups at the moment. It’s the perfect weather lately for staying inside, being cozy and cooking something delicious!  Like this Spring Lentil Wild Rice Soup I recently made!  It was so good I had to share the recipe!

    I love wild rice in soups, it is so hearty and earthy and delicious!  I think it is perfect paired with lentils like in this soup, and they both add fiber and protein!  For the veggies, I added celery, onions and garlic to to start.  These are the main 3 vegetables I like to always add to my soups because they give it a good flavor base.  I don’t normally have vegetable broth on hand so I rely a lot on the vegetables I put into my soups for flavor.

    Since this is a Spring soup, I added asparagus, greens and crimini mushrooms.  This combination is so delicious in soup, and it is the perfect time of the year to enjoy asparagus!  I also added miso, tamari and nutritional yeast into the base of this soup to give it a delicious savory flavor!  The instructions for this soup are to make it on the stove, but you can also make it in the Instant Pot if you prefer that.  Just cook the wild rice separately but add everything else to the Instant Pot except the asparagus, miso, and greens.  Cook it in soup mode on the Instant Pot, and at the end, as soon as it finishes cooking add in the asparagus, miso, wild rice and greens.

    This soup was so delicious!  I served it with some crusty bread and it was a wonderful hearty meal for a chilly day!  If you are in the mood for something warming and delicious but still spring appropriate, definitely give this Spring Lentil Wild Rice Soup a try!

     

    Spring Lentil Wild Rice Soup
    Serves2-3

    Ingredients:

    • 2/3 cup uncooked wild rice
    • 2 1/2 cups filtered water
    • 4 large celery stalks, sliced
    • 1 small onion, diced
    • 1/2 cup sliced green onions
    • 2 garlic cloves, minced
    • 2 cups sliced crimini mushrooms
    • 1/3 tsp sea salt or to taste
    • 1/2 tsp dried thyme
    • 1/2 tsp dried oregano
    • 2/3 cup French lentils
    • 2 cups filtered water
    • 2 Tbsp nutritional yeast
    • 1 Tbsp tamari
    • 1 cup asparagus, cut into 1 inch pieces
    • 1 Tbsp white miso whisked into 1 Tbsp water
    • 1 large handful greens

     

    Directions:

    1. Place the wild rice in a pot, cover with filtered water by at least 3 inches and bring to a boil. Lower to a simmer and cook until the rice has “bloomed”, about an hour to an hour and 15 minutes depending on your rice. Drain the rice and set aside.
    2. Combine the 2 1/2 cups filtered water, nutritional yeast, tamari, celery, onion, garlic, mushrooms, sea salt, thyme, and lentils in a pot and bring to a boil.  Lower to a simmer and cook for about 40-45 minutes until the lentils have are tender.  Add the asparagus and cook a few minutes until bright green. Stir in the wild rice.  Add the nutritional yeast, miso mixture and greens cook until greens have wilted.
    3. Serve!
  • BBQ Lentil Sloppy Joes

    BBQ Lentil Sloppy Joes

    When I was a kid, sloppy joes were a staple at just about every summer gathering or party that I went to.  Most likely because they were great for making in a crock pot and having ready ahead of time, and everyone loved them.  They actually weren’t my favorite most of the time unless someone had a really good recipe but I still would eat them as was tradition.  Now of course I have to pass most of the time because I am vegan and ground beef an option for me.  But I have come up with a recipe to make at home that I actually really love, much more than those ones I grew up eating.  I am a big fan of lentils, and I had seen other people make lentil sloppy joes so I gave it a go.

    The only putzy part about this is cooking the lentils, but luckily they cook a lot faster than most beans.  I cooked mine a day ahead of time actually to speed the process.  I like to use french lentils for this, but green lentils or brown will work as well, anything that holds its shape and doesn’t fall apart too much (like red lentils, which would not be a good option).  I made a simple sauce  for these with ingredients I already had on hand and it worked out great!

    I know some people put a lot of extra veggies in their sloppy joe mix but I just went with onions, garlic and tomatoes and kept it simple. To make it BBQ flavored and a bit tangy, I added apple cider vinegar, mustard, maple syrup for a little sweetness and some smoked paprika to give it that smokey flavor.  I don’t like my sauce super sweet, but if you are one of those people that does, feel free to add a little maple syrup. That is what cooking for yourself is all about, making recipes that are tailored to your own tastes!

    These turned out super delicious!  They were way better than the ones I grew up eating.  They had plenty of flavor, and were filling without being heavy.  I served them on buns the first day, but for leftovers the next day I served them over some brown rice and that was good as well!  So you have options here if you are not a bread person or are gluten free.  I hope you all are having a wonderful summer so far!

    BBQ Lentil Sloppy Joes

    Makes 8

    Ingredients:

    • 1 1/3 cups dried french lentils or green lentils
    • filtered water
    • 1 tsp olive oil
    • 1 medium onion, minced
    • 2 garlic cloves, minced
    • 1 6 oz can tomato sauce
    • 1 5 oz can tomato paste
    • 3/4 cup filtered water
    • 2 Tbsp cider vinegar
    • 1 Tbsp dijon mustard
    • 1 Tbsp maple syrup
    • 1 tsp smoked paprika
    • 1/2 tsp black pepper
    • 1/4 tsp sea salt, or to taste
    • 8 whole wheat buns for serving

     

    Instructions:

    1. In a medium pot, combine the lentils and enough filtered water to cover them by 3 inches. Bring to a boil, then lower to a simmer and cook for about 30-40 minutes or until the lentils are tender but still holding their shape. Remove from heat, drain well and set aside.
    2. In a medium saucepan, heat the onions and garlic in the oil and saute until starting to turn translucent, about 5 minutes. Add the tomato sauce, tomato paste, water, vinegar, mustard, maple syrup, paprika, black pepper, and sea salt and bring to a simmer.  Allow to cook for about 20 minutes to allow the flavors to blend.
    3. Mix in the lentils, and cook until everything is heated through.
    4. Serve the BBQ Lentils on the buns.

     

  • Veggie Lentil Soup 

    Veggie Lentil Soup 

    It is so weird to think that 15 years ago I really didn’t eat any lentils, or even know how to prepare them. I now love them and make them at least several times a week, usually in soup form.  Last weekend I felt like a classic lentil soup, not a chili, or a curry just a regular one.  So I made one, because I love lentil soup in any form!  It is one of our better sellers at work, and it is awesome because lentils cook up so much faster than beans.  Plus, I always feel good after eating them, they are filling so you won’t be hungry for a while but not heavy.

    I wanted this soup to have a tomato base, because the tomatoes add so much flavor. If it were summer, I would use fresh tomatoes and roast them first before using them in the soup (try it sometime, sooo good), but since we don’t have them growing here yet (or for a while) right now I used canned.  I used a good amount of lentils of course too, and added plenty of veggies.  Celery, onions and garlic is my favorite flavor base for soups, and that is what I used here.

    This is pretty easy to make, I don’t sautee anything because I prefer to cook my soups without oil  most of the time (plus it eliminates a step and tastes just as good).  I just throw it all into the pot and cook it!  The only thin I threw in later were the yams and potatoes because I didn’t want them to get mushy.  It smelled so good while cooking I could not wait to try it!

    It was so good!  Robust in flavor, and satisfying!  It didn’t matter that it was warmer outside when we ate it. I am one of those weird people that still eats soup in the summer, and ice cream in the winter anyhow.  If you are looking for a new soup for dinner, give this one a try!

    Veggie Lentil Soup 
    Serves 4

    Ingredients:

    • 2 cups filtered water
    • 1 medium onion, diced
    • 4 stalks celery, sliced
    • 2 garlic cloves, minced
    • 1 28 oz can diced tomatoes
    • 1/2 tsp dried thyme
    • 1/2 tsp dried oregano
    • 1/4 tsp red pepper flakes
    • 1/3 tsp sea salt or to taste
    • 2/3 cup French lentils
    • 1 medium yam, cut into cubes
    • 4 medium yukon gold potatoes, cubed
    • about 4 large organic kale leaves, washed and torn into bite sized pieces

     

    Directions:

    1. Combine the water, onion, garlic, celery, tomatoes, thyme, oregano, red pepper, sea salt, and lentils in a pot and bring to a boil.
    2. Lower to a simmer and cook for about 30 minutes until the lentils have softened somewhat, then add the yams and potatoes, and cook for another 15 minutes more when the veggies are all tender.
    3. Stir in the kale and cook until bright green and slightly softened, about a minute.  Remove from heat and serve!

     

  • Vegan Porcupine Meatballs

    Vegan Porcupine Meatballs

    Growing up, I never realized how much work goes into making meat balls. I mean all the mixing and rolling them into a gazillion balls, that takes work! It’s no wonder we ate frozen meatballs growing up most of the time and not home made. Once in a while though my Mom would make some really good home made meat balls and they were a real treat. It is kind of the same way with me making my vegan meatballs, they are a few steps I won’t lie about that, but they are so worth it in the end.

    My Mom loves my vegan meatballs. Although she isn’t vegan, she tries not to eat very much meat. Every once in a while she asks me to make my vegan meatballs for her, and she says she likes them better than ones made with real meat. Well, last weekend she asked me if I could make some vegan porcupine meatballs, like they used to serve at her school when she was little. She even showed me the recipe in one of her church cookbooks. I had to make them!

    If you have never heard of porcupine meatballs, they are meatballs made with rice mixed into them in a sweet and tangy tomato sauce. They sounded good to me! I tweaked my classic vegan meatball recipe and it worked perfect! I used the same lentils and walnuts as the base, but swapped the rolled oats I normally use for the rice. This sounds kind of weird but the meatball mixture before I formed it and baked it was actually really good! I had to taste it because it needs to taste good before it goes into the oven or it won’t taste good when it comes out and I wanted to get the flavors right. Lucky they are vegan and I am not dealing with raw meat here that I would have to cook to sample.

    The usual sauce is usually tomato sauce and brown sugar with a few other things, but I swapped the brown sugar for a little maple syrup and a few other ingredients and it was perfect! It was so good on the meatballs! I almost wish I had made these sooner, they are fantastic! My Mom enjoyed them as well, and I think you will too should you choose to give them a try!

    Vegan Porcupine Meatballs
    Serves 4

    Meatballs:

    • 2/3 cup uncooked French lentils
    • filtered water
    • 1 tsp olive oil
    • 1 small onion, diced
    • 2 garlic cloves, minced
    • 2 Tbsp tamari or shoyu
    • 1/4 cup organic tomato paste
    • 1/4 tsp sea salt
    • 1/4 tsp black pepper
    • 1/4 tsp red pepper flakes
    • 2 cups chopped walnuts
    • 2 1/2 cups cooked white rice

    Sauce:

    • 2 tsp olive oil
    • 1/4 cup chopped onion
    • 2 garlic cloves, minced
    • 1/4 tsp red pepper flakes
    • 1 15 oz can tomato sauce
    • 1/2 cup tomato paste
    • 1/2 cup filtered water
    • 1/4 cup maple syrup
    • 1 Tbsp tamari
    • 1 Tbsp cider vinegar
    • 1 tsp dijon mustard
    • 1/2 tsp sea salt (or to taste)

    Garnish:

    • chopped fresh parsley
    • sliced scallions

    Instructions:

    1. To make the meat balls, add the lentils to a pot, and cover them with enough water to have a few inches above the lentils.  Bring to a simmer, and cook for about 30-40 minutes until the lentils are just tender but not mushy.  Drain very well, and set aside.
    2. In a pan, heat the olive oil and onions, and cook until the onions are softened and tender, about 5 minutes.
    3. Add the garlic and sautee a minute more until fragrant.
    4. Add to a food processor, along with lentils, and all other meatball ingredients.  Pulse until everything is blended but not completely smooth.
    5. Preheat the oven to 375F degrees.  Roll the meatball mixture into one and a half inch balls (they may be a little soft), and place them on a lined baking sheet. Place in the oven and bake for 30 minutes or until firm, but still soft in the middle.
    6. Meanwhile, to make the sauce, heat the oil in a non-stick skillet, and add the onions.  Sautee for about 5 minutes until softened, over medium heat, then add the garlic and red pepper and cook a minute more.  Add the tomatoes, water, maple syrup, tamari, vinegar, mustard and sea salt, and bring to a simmer.  Cook for about 10-15 minutes until the flavors have combined.
    7. When the meatballs have finished cooking, toss them (very gently because they will fall apart if you are rough) with the sauce just before serving, and serve garnished with scallions and parsley!
  • Root Vegetable Lentil Stew

    Root Vegetable Lentil Stew

    In the deli I work at, we sell so much soup it is unreal.  We sell at least 24 quarts a day.  I understand.  We do make really good soups  and stews from scratch, using organic ingredients.  I am the vegan soup maker.  Of all of the soups I make, my favorites are the soups involving beans and lentils.  Chili of course, but also just hearty comfort food lentil soups or curries.  After making so much soup at work lately you would think I would not want to make soup when I got home, but I have made 3 already at home this week!  The latest was a delicious lentil root vegetable soup that was so good I decided to share the recipe with you all.  It was snowing and sleeting outside the day I made this and I was feeling a bit chilled after work and needed warming stew.

    The best part was, I had all of the ingredients on hand.  That is usually the deciding factor on what I make for dinner.  Even though I work at a health food store and I could buy ingredients for things on a whim, I like to save money and use what I already have.  As far as I am concerned, soups have to have a lot of vegetables.  In fact, they should be the main ingredient. For this soup, I used a mixture of root veggies.  They are so good this time of the year in pretty much anything.  I had made a root vegetable mash as a side dish the night before and I had just the right amount left over for the soup.  Rutabagas, sweet potatoes, and yukon gold potatoes.  Starchy, delicious veggies are just what I was in the mood for.

    I use sweet potatoes and potatoes all year round in things, but rutabagas are a bit more special because I only use them in the cooler months when they are in season.  As a kid I disliked them just because I thought they were weird (even though I don’t think I had ever actually tried them but you know how kids are about things), but I grew to love them in college when branched out with veggies and I discovered that they are delicious roasted or included in your mashed potatoes.  They are nice in a soup like this because they do not fall apart and get mushy.

    I included lentils in the soup for protein, and aromatic thyme, sage, garlic and onions and it smelled wonderful while cooking.  It tasted even better than it smelled too!  I served it with some fresh parsley and it was lovely!  This is the sort of comfort food I love, things that are hearty and delicious but also healthy!  If you are looking for a warming weeknight meal, give this a try!

    Root Vegetable Lentil Stew

    Serves 2-4

    Ingredients:

    • 1 small red onion, diced
    • 3 garlic cloves, minced
    • 2 stalks celery, sliced
    • 2/3 cup french lentils
    • 4 cups vegetable broth or filtered water
    • 1/2 tsp dried thyme
    • 1/4 tsp dried sage
    • 1/4 tsp black pepper or to taste
    • 1/2 tsp sea salt, or to taste
    • 2 medium rutabagas (2 cups), cubed
    • 1 medium yukon gold potato, cubed
    • 1 medium sweet potato (2 cups) cubed
    • 2 Tbsp chopped fresh parsley

     

    Instructions:

    1. Combine the onions, garlic, celery, lentils, water, thyme, sage salt and pepper in a large pot and bring to a boil.  Lower to a simmer, add the rutabagas and cook until the lentils are starting to soften, about 30-40 minutes.
    2. Add the sweet potatoes and potatoes and cook until tender, about 15 more minutes.
    3. When the lentils and veggies are tender, add the fresh parsley and serve!
  • Colorful Kitchen Review and Sweet Potato Skins Recipe

    Colorful Kitchen Review and Sweet Potato Skins Recipe

    I have been admiring Ilene Godofsky Moreno’s recipes from her blog The Colorful Kitchen for a long time, so when she offered to send me a copy of her new book “The Colorful Kitchen” to review I was excited!  I am always admiring her amazing looking sandwiches, bowls full of colorful veggies and decadent looking desserts.  Everything of hers always looks so delicious and vibrant, so I knew this would be a good book.   It has over 100 vegan recipes, almost all of which are gluten free and made without refined sugars.  It includes smoothies breakfast, salads, soups sandwiches, sides, snacks & appetizers, entrees and dessert.  So no matter what you are hungry for chances are you can find something to satisfy your craving in this book.

    As I paged through it I couldn’t help but notice how beautiful the photography was.  This is a big draw for me, a book with lots of photos.  It is almost as important as the recipes as far as I am concerned and this is a book full of food art as much as it is recipes.  She has each one photographed so you know exactly what you are making.  The recipes themselves are very well organized and easy to read and follow. Also they are simple enough to make so that someone who is new to cooking will enjoy them and be able to make them as well as interesting enough that someone who cooks a lot will appreciate them.  So, there is something for everyone here. I should point out that this would be the perfect book for a new vegan who is looking to eat healthy and feel good. Because everything in this book is whole foods plant based and deliciously made breaking that stereotype that vegan food is boring and bland.  She has a list of main ingredients in the book as well explained so you will know exactly what you are using and preparing.  As I paged through the book I saw so many things that I wanted to make!  She has delicious breakfast recipes like Carrot Cake Oatmeal, salads like Crispy Chickpea and Kale Caesar Salad, Snacks like Coconut Crusted Avocado fries, desserts like Chocolate Cookie Sandwiches and main dishes like Sweet Potato Skins, which is the first recipe I made, and the one that she has allowed me to share with you today!

    I am a huge fan of sweet potatoes in any form, so this is the thing that caught my eye first.  They were super simple to make, and so good!  Roasted sweet potatoes have so much flavor, and filling them with things is one of my go to meals. Her recipe uses cooked lentils and black beans to stuff them with, and they are topped off with avocado and cashew sour cream.  This is the perfect balanced meal to keep you satisfied and feeling good.  It has it all, protein, fiber, veggies and healthy fats.  All of the recipes in her book are balanced this way, and if you eat this way, you will feel good.

    It is not often I come across a cookbook where I want to eat all of the recipes, but this one is that way.  Usually there are things in cook books that I say to myself, well that sounds tough to make, or it has ingredients that are hard to find, or things that I don’t think are that healthy but this book fits all of my nutritional needs as well as includes the types of things that I crave.  So you should definitely go check it out HERE!  Also, be sure to check out The Colorful Kitchen on Facebook and Instagram as well, it is definitely worth following! Guess what?! have another surprise for you!  If this book sounds like the sort of thing you will love, you can enter to win a copy of it for yourself!  Just leave a comment on this blog post!  Good luck! Giveaway ends February 9th.

    Sweet Potato Skins

    Ingredients:

    Sweet Potato Base:

    • 4 medium sweet potatoes
    • 1 batch Lentils (see below)
    • 1½ cups cooked black beans (or one 15-ounce can, rinsed and drained)
    • Salt and black pepper, to taste

     

    Toppings:

    • 1 avocado, sliced
    • Cashew Sour Cream (see below) or store-bought vegan sour cream
    • 2 tablespoons chopped green onions

     

    Instructions:

    1. To roast the sweet potatoes, preheat the oven to 400°F. Line a baking sheet with parchment paper. Use a knife to poke holes in the sweet potatoes, and place them on the baking sheet. Bake for 45–60 minutes, until tender. Remove the sweet potatoes from the oven, and let them sit until they are cool enough to handle.
    2. While the sweet potatoes cool, combine the Lentils and black beans in a medium saucepan over medium-low heat. Heat them until warm, about 5 minutes. Season them with salt and pepper.
    3. Slice the sweet potatoes in half lengthwise. Use a spoon to scoop out about half of the flesh from each Reserve the scooped-out flesh for another use. Spoon the lentil and black bean mixture into the sweet potatoes.
    4. Top each sweet potato half with an avocado slice. Top with the Cashew Sour Cream and green onions. Add any sauce you like, if desired.

     

    Lentils

    • 3 cups water or vegetable broth
    • 1 cup lentils
    • Dash of salt

     

    1. In a medium pot, bring the water or vegetable broth to a boil over high heat. Add the lentils and salt, reduce the heat to low, and simmer uncovered for about 30 minutes, until the water is absorbed. If you are not using the lentils right away, store them in an airtight container in the refrigerator for up to 4 days.

     

    Cashew Sour Cream

    • 1 cup raw cashews, soaked in water at least 4 hours
    • Juice of ½–1 lemon, to taste*
    • 2 teaspoons apple cider vinegar
    • 1 teaspoon maple syrup
    • 1–3 tablespoons nondairy milk
    • Salt and black pepper, to taste

     

    1. Drain and rinse the cashews. Transfer the cashews to a blender and add the lemon juice, apple cider vinegar, and maple syrup.
    2. Starting with 1 tablespoon at a time, add the nondairy milk as needed to blend, and blend until completely smooth. Add the salt and pepper and stir. Transfer to an airtight container and store in the refrigerator for up to 5 days.

    NOTE: Use a whole lemon for a tangier sour cream and a half lemon for a more mellow version.

     

     

  • Vegan Sweet Potato Lasagna

    Vegan Sweet Potato Lasagna

    Before I went vegan, I used to like to make lasagna for Christmas.  I would make home made noodles, my own sauce, and fill it up with veggies and plenty of ricotta.  It was so good!  It was something I wished I could have all the time, but even without making your own noodles and sauce, it is kind of a long process that you should plan on taking a big chunk of your day. Well, the last time I made lasagna was back in 2010, and it actually was a vegan version oddly enough with tofu ricotta and Daiya mozzarella on top.  It was really good!  And, I totally could have made lasagna since then but I can be kind of lazy and psych myself out about making dishes that require a lot of steps.  Well this year I decided that I had to make some because I was hard core craving lasagna after seeing so many people post their yummy vegan versions on Instagram and Facebook.  I have had this idea in my head for a while to make a vegan lasagna with sweet potato slices instead of noodles.  But I have been putting it off. Well it was happening.

    I kind of made this over the course of a couple of days, because I was already roasting some other sweet potatoes in the oven the day before I assembled it, so I figured why not roast the slices?  These are kind of like sweet potato toast if you have heard of that, or that is how they appear once they are ready for lasagna.  You just roast them with some olive oil and sea salt.  The next important element to this lasagna was the filling.  It had to have lots of “cheese”.  I have been eating tofu ricotta since I was a kid, because my Mom actually made lasagna with it too and oddly enough I hated tofu as a kid but loved her lasagna.  It was all in the disguising of it.  My Mom was a genius to hide it in lasagna.  So, if you are trying to impress non-vegans and show them that tofu can be good, maybe make them some lasagna with tofu ricotta.  Mine turned out delicious!  It tasted just like cheese thanks to the add ins for flavoring.  That’s why I love tofu, it is a blank palate.

    I also wanted to include a faux “meat”, so I took a cue from my favorite vegan meatloaf recipe and used a mixture of lentils and walnuts.  Before you go thinking that sounds weird, once you add in all of the seasonings to make it taste like Italian sausage and put it in the lasagna it tastes like traditional lasagna.  For the sauce I kept it pretty simple and just make a tomato sauce with garlic and herbs.  That is how I like my pasta sauce though, simple and savory.  Lastly, it needed to be topped off with cheese.  This is where I got lazy, but it was totally ok and meant to be because I got to try a new vegan cheese I had been eyeing at work for a while. Normally I would make my own mozzarella but I bought some  Parmela Creamery mozzarella aged nut cheese.  Compared to the other brands it has way less ingredients, and not any fake ones, which is why I chose it.  And I am glad I did, it is delicious. It doesn’t melt completely but I did not mind.

    The lasagna baked up beautifully and smelled amazing.  I have missed lasagna. I admit I was a little worried that it might not come out nice, or the sweet potatoes might get too mushy but neither of those things happened.  It turned out even better than I had imagined!  It was sooo good!  It tasted like traditional lasagna with cheese and meat and all but of course no animals were harmed in the making of this.  I had a giant piece. This is the type of thing I would pay $20 in a restaurant for, and that is saying a lot because I am picky about what I spend my money on.  Good food of course is worth it though.  So, if you are looking for a really good gluten free vegan lasagna give this a try!  I have a feeling you will love it too, this is the ultimate crave worthy comfort food.  I might have to make it a Christmas tradition and make it every year!

    Vegan Sweet Potato Lasagna
    serves 6

    “Sweet potato noodles”

    • about 2 large sweet potatoes, sliced 1/4 inch thick lengthwise (so they resemble noodles, you want enough to fill 3 layers in a 9 inch square pan)
    • olive oil
    • sea salt

     

    Lentil walnut “meat”

    • 1 cup dried french lentils or brown lentils
    • 1 cup raw walnuts
    • 2 garlic cloves
    • 1/2 tsp sea salt or to taste
    • 1 tsp dried basil
    • 1 tsp dried oregano
    • 1/2 tsp fennel seeds
    • 2 tsp paprika

     

    Tofu ricotta:

    • 2 10 oz pkgs extra firm tofu
    • 1/2 cup raw cashew butter
    • 3 garlic cloves
    • 3 Tbsp nutritional yeast
    • 1/2 tsp sea salt or to taste
    • 1 Tbsp white miso

     

    Sauce:

    • 2 garlic cloves, minced
    • 2 tsp olive oil
    • 1 15 oz can diced tomatoes
    • 1 15 oz can tomato sauce
    • pinch red pepper flakes
    • 1 tsp dried basil
    • 1 tsp dried oregano
    • 1 Tbsp balsamic vinegar
    • 1/2 tsp sea salt or to taste

     

    For assembly and topping:

    • 2 handfuls of organic arugula or spinach
    • 7 oz pkg vegan mozzarella (I used Parmela Creamery)

     

    Instructions:

    1. To make the noodles, preheat the oven to 400F degrees, and line 2 sheet pans with parchment.
    2. Brush the sweet potato pieces with olive oil on both sides, and spread out on the sheet pan.  Sprinkle with sea salt, and place in the oven.  Bake for about 40 minutes or until almost tender and starting to brown. Remove from the oven and let cool.
    3. Meanwhile, to make the lentil walnut meat, combine the lentils and enough water to cover them by 3 inches in a saucepan, and bring to a simmer.  Cook until the lentils are tender, about 40 minutes.  Drain very well.  Place the lentils in a food processor along with all other “meat” ingredients and pulse until well blended but still chunky.  Set aside.
    4. Rinse out the food processor and drain well.
    5. To make the tofu ricotta, combine all ingredients in the food processor and process until smooth.  Set aside.
    6. To make the sauce, in a saucepan over medium heat, combine the garlic and olive oil and sautee for a minute until fragrant.  Add the tomatoes, and all other remaining ingredients and allow to simmer for about 10 minutes.  Remove from heat.
    7. To assemble the lasagna, spoon a little of the sauce into the bottom of a greased 9×9 inch square pan.  Then cover with a layer of the sweet potato “noodles”.  Next, half of the lentil “meat” over it, then spread half the ricotta over that.  Sprinkle with arugula leaves. Put a little more sauce over that, then the rest of the “meat”, ricotta, and arugula.  Top with another layer of noodles, then the remaining sauce, and lastly sprinkle the nut cheese over the top.
    8. Place in the 400F degree oven, and bake for about 30 minutes covered with greased foil, then uncover and bake another 15 minutes.  Remove from the oven and let set for about 15-20 minutes before serving.
    9. Enjoy!
  • Smokey Yam and Lentil Chili

    Smokey Yam and Lentil Chili

    We sell so much soup in the deli I work at that it is not even funny.  4 quart pots are emptied out in no time, and we are always making soup.  You would think it would slow down a lot in the Summer, but it still sells like hotcakes! Even more of course in the Fall and Winter. Especially Fall though, as people are feeling shocked by the cooler weather and wanting something warming.  To be fair, our soups are really good, some of the best I have tried anywhere.  I tend to be disappointed when I go out to restaurants and order soup because ours is top notch.  I like to think I make good soup at home too though.  My Mom taught me how when I was younger when we got a big soup book and made about 20 different soups from it.  We hardly ever bought canned after that.  I never buy canned now because I like home made so much more. My Mom gave me an idea for a chili to make combining lentils and yams, and I had to go right home and make it!

    I had all of the ingredients on hand, and I was excited.  I had never actually made chili with lentils, it was always beans. But I actually prefer lentils.  This chili was really easy to make, you just throw all of the ingredients but the yams in a pot and cook it, then throw in the yams.  I used tomatoes from my Grandpa’s garden instead of canned and I think that made it extra good.  I added a bit of liquid smoke to give it a little smokey flavor and make it more interesting.  It smelled so good while cooking!  Chili always reminds me of watching fall football games, or chilly fall evenings after spending the day outdoors.

    It turned out really good!  The thing I didn’t like so much about traditional chili growing up was always the ground beef.  I have never liked it and the smell of it turned my stomach.  But if lentils were added instead of the beef I think I would have liked it a lot more.  Because this lentil chili was awesome!  Also, they cook a lot faster than dried beans, so if you want your chili faster consider lentils.  The smokey chili was delicious with the sweet yams too!  If you are cooking for one like I was, this is even better and more flavorful the next day, so you will be excited when you have that second bowl for lunch the next day.  Or, of course you can double the recipe if you are cooking for two.  Either way, give it a try on a chilly Fall evening, you won’t be disappointed!

    Smokey Yam and Lentil Chili
    Serves 2-4

    Ingredients:

    • 2/3 cup french lentils
    • 1/2 cup diced onion
    • 1 carrot, cut in half  lengthwise and sliced
    • 1 stalk celery, sliced
    • 2 garlic cloves, minced
    • 2 cups diced tomatoes (canned are fine)
    • 4 cups filtered water
    • 1 Tbsp chili powder
    • 1 Tbsp ground cumin
    • 1/4 tsp chipotle powder
    • 2 tsp liquid smoke
    • 1/2 tsp sea salt or to taste
    • 2 small yams or sweet potatoes, diced

     

    Instructions:

    1. In a pot, combine all ingredients but the yams.  Bring to a boil, and lower to a simmer.  Cook on low heat for about 40 minutes or until the lentils are getting tender. Add the sweet potatoes, and cook for about 10 minutes more until they are tender.  Once everything is cooked, remove from heat, and enjoy!

     

     

     

  • Vegan Lentil Goulash

    Vegan Lentil Goulash

    Goulash is a classic comfort food that many American families had in their recipe box growing up. But my Mom did not cook that sort of thing.  She was never really a big fan of hamburger helper type things, and I can totally understand why as ground beef never usually appealed to me either growing up.  But I did however eat some really good goulash at the Church daycare I went to when I was in elementary school.  Those lunch ladies who made the goulash were amazing cooks, and although the goulash was nothing special to look at, it was super delicious.  It was flavorful, hearty and had plenty of veggies along with the beef.  If Grandmas across the country made goulash like that, I can see why people liked it, and I can see how it would be something easy and economical to make for a big family. I had not even thought about that goulash lately, I mean it has been over 14 years since I even ate beef, but I was recently discussing what was in goulash with a coworker.  Which made me think to myself, I should make a vegan version!

    I am a big fan of healthy comfort foods, and I figured I could swap out the beef for lentils instead.  Even if you are not a vegan, I think you could be a fan of the health benefits of this swap.  After all, lentils are packed with fiber, and lower your risk for heart disease where as beef increases your risk.  I try to have lentils at least 3 times a week for dinner.  I admit they used to intimidate me because they looked weird to me when I first became vegan, and I had been just eating beans up until then, but then I tried some amazing Indian food with them and I was hooked.  I started experimenting with them in recipes and came to love their flavor, texture and the fact that they cooked faster than beans. So back to that goulash…they were the perfect swap for the beef!  I made a flavorful tomato sauce with tomatoes from my Grandpa’s garden that I had roasted.  If you have fresh tomatoes from the garden I highly recommend doing this, they are so good that way.  I combined them with Italian herbs, bay leaf, and alliums, and let it simmer for a while to let the flavors get all happy and delicious together.

    I then added in some lentils I had cooked, along with some gluten free chickpea fusilli and it was as simple as that!  A big pot of comfort food!  It was super delicious, rich in flavor, no greasy meat, and loads of yummy tomatoes. I shared some with Eric and he approved as well. If you were a fan of goulash growing up and want to enjoy it without the beef, give this recipe a try!

    Vegan Lentil Goulash

    Serves 3

    Ingredients:

    • 2/3 cup French lentils
    • filtered water
    • 1 tsp olive oil
    • 1/4 cup diced red onion
    • 1 garlic clove, minced
    • 1 tsp dried basil
    • 1/2 tsp fennel seed
    • 1 tsp dried oregano
    • 1/4 tsp red pepper flakes
    • 1 Tbsp tamari
    • 3 cups crushed canned tomatoes or fresh roasted*
    • bay leaf
    • filtered water as needed
    • 1 Tbsp cider vinegar
    • sea salt
    • 4 oz gluten free fusilli pasta or macaroni pasta

     

    Instructions:

    1. To cook the lentils, place in a pot and cover with filtered water by 3 inches.  Bring to a boil, then lower to a simmer and cook for 20 minutes or until the lentils are tender.  Drain, and set aside.
    2. Heat the olive oil in a medium pan. Add onions, and sauté until tender.  Add the garlic, tomatoes, bay leaf, herbs, tamari, pepper, vinegar, and filtered water as needed.  Bring to a simmer, and allow to cook until the tomatoes are very soft and the flavor has melded, about 15-20 minutes. Add the lentils and allow to heat through, taste for seasoning and add more salt if needed.  Meanwhile, cook the pasta according to package directions, and drain. Mix the pasta into the lentil mixture, and serve.

    *To roast the tomatoes, cut them into 2 inch wedges, and spread them out on a parchment lined baking sheet.  Place in a 400F degree oven and roast for about 30-45 minutes until tender and starting to brown at the edges. Remove from oven and you are ready to use them in this recipe.

  • Roasted Sweets and Beets Lentil Salad

    Roasted Sweets and Beets Lentil Salad

    It was so warm here yesterday we set a record.  Sixty degrees in February in Minnesota is almost unheard of.  I am sure the skiers and other Winter sport enthusiasts are sad, but I am loving this weather.  I would love it if we went straight into Spring.  Anything above 45 degrees I will take.  To me, 45 degrees is running shorts weather.  It seriously feels like March right now, and I am going to get out and make the most of this weather this weekend.  I half expect the tulips to start popping up and trees to start budding, but I know we have at least a month before that. All of the warm weather had me craving lighter food, so I decided to make a warm lentil salad for dinner last night.  I have had the idea of this salad on my mind for quite a while, but finally got around to making it.  I tend to fall into dinner ruts, making the same few dishes every week because they are easy fast, and good.  But when I have time to be creative, then I like to switch it up.  This week I felt was pretty stress free compared to the last few.

    Roasted Beet, Sweet Potato and Lentil Salad

    Lentils are a staple in my diet, and I make things like lentil stew all the time, but I make very few lentil salads unless it is Summer.  For this salad, I wanted to combine the lentils with beets and sweet potatoes.  Because those are my two favorite veggies, and I don’t make beets often enough.  Sweet potatoes however are a daily occurrence  in my kitchen and I could not resist putting them in this dish as well.  While the lentils were cooking on the stove, I decided to roast the sweet potatoes and beets to maximize the flavor.  Although I usually roast my beets whole, I decided to try a different method and cut them up and then roast them.  It worked out perfect!  The veggies turned out super delicious and I could have snacked on them just as they were, but to make a full meal I added the lentils, along with some greens, and a lemony vinaigrette.

    Roasted Beet, Sweet Potato and Lentil Salad 2

    Lastly, this dish needed to have some nut chevre.  I had imagined it topped off with crumbled chevre in my head, and I had just made some macadamia chevre, so it was perfect!  A quick sprinkle of fresh thyme and I was ready to dive in. The combination was super delicious!  I am going to have to make this again, the recipe is a complete keeper, which is why I had to share it with you all.  I would even go as far to say I would pay money for this in a restaurant, and that says a lot.  I hope you all have a wonderful weekend!

    Roasted Beet, Sweet Potato and Lentil Salad 1

    Roasted Sweets and Beets Lentil Salad
    Serves 2

    Macadamia chevre:

    • 2 cups macadamias, soaked for at least 4 hours and drained
    • 1/4 cup lemon juice
    • 1 tsp cider vinegar
    • 1 tsp sea salt (or to taste)
    • 2-3 Tbsp filtered water as needed

     

    Roasted Vegetables

    • 4 medium beets, peeled and cut into 1 inch cubes
    • 2 medium sweet potatoes cut into 1 inch cubes
    • sea salt

    Lentils:

    • 2/3 cup french lentils
    • 1 shallot, diced
    • 1 garlic clove, minced
    • sea salt to taste
    • filtered water

    Dressing:

    • 1 Tbso olive oil
    • 2 Tbsp lemon juice
    • sea salt to taste

     

    To finish salad:

    • thyme
    • a few large handfuls of fresh greens (such as spinach, baby kale, or arugula)

     

    Directions:

    1.  To make the chevre, combine all ingredients in the food processor and process until smooth, adding a Tbsp or two of water as needed to create a goat cheese like consistency (do not add too much or it will be too thin.).  Place the cheese in 2 layers of cheesecloth, fold it around the cheese and let sit in the fridge overnight.
    2. To make the roasted vegetables, preheat the oven to 375F degrees, and line a sheet pan with parchment.  Toss the sweet potatoes and beets with just enough oil to coat them, and spread them out on the pan.  Sprinkle with a little sea salt.  Place in the oven and roast for about 45 minutes to one hour, or until they are tender.  Remove from the oven.
    3. Meanwhile, when the veggies are cooking,  place the lentils, onions, garlic, sea salt, and enough filtered water to cover by a few inches in a pot, and bring to a boil.  Lower to a simmer, and cook over low heat for about 40 minutes until the lentils are tender.  Drain through a fine meshed strainer.  Set aside until the veggies are done roasting.
    4. Whisk together dressing ingredients until combined.
    5. Place the lentils, and roasted veggies in a bowl, and toss with the dressing.
    6. place a bed of greens on a plate, and top off with the lentil mixture.  Then crumble some of the chevre over it, and sprinkle with the fresh thyme.  Serve!
  • Savory Lentil and Wild Rice Stuffed Squash

    Savory Lentil and Wild Rice Stuffed Squash

    I have always had a thing for squash.  It is the vegetable that I always used to get the most excited about, and when Fall rolled around, I had to have some in my kitchen at all times.  There was a point when I ate it almost every day, and my skin turned slightly orange.  My Mom called it my squash tan.  I try to branch out a little more now and eat a variety of things, but I still devour a couple of squash per week.  My favorite thing to do with them is to stuff them.  With things like soup, or savory rice or quinoa stuffings. I was in the mood for a really hearty dinner a few nights back, because it was a chilly day and I was super hungry from a big workout and working, so I made a lentil and wild rice stuffed squash.

    lentil-and-wild-rice-stuffed-squash-1

    Lentils and wild rice are used often in my kitchen lately, because to me they are perfect for comfort foods like creamy wild rice soup, or lentil walnut meatloaf.  Combining them together is awesome because they have this beautiful earthy savory flavor that is perfect for this time of the year.  I kept this stuffing pretty simple, adding some mushrooms and garlic for flavor, celery for texture and saltiness, and a little thyme because it is my favorite Fall and Winter spice.  For the squash, I used buttercup, because it is my all time favorite squash, the perfect balance of sweet and starchy.

    lentil-and-wild-rice-stuffed-squash-2

    There was a time in my life when I had squash roasting in the oven almost every night, and it is always comforting to smell it roasting in the oven and warming up the house.  This recipe takes a little time to cook, but it is not difficult to make or hands on time consuming.  It is sooo worth the time though!  I made extra and served it for dinner the next night!  It is deliciously savory, like warm you up, satisfy your comfort food craving but still feel good after meal.   I think I might just be making this often this year!

    lentil-and-wild-rice-stuffed-squash-3

    Savory Lentil and Wild Rice Stuffed Squash
    Serves 4

    Ingredients:

    • 2/3 cup wild rice
    • 2/3 cup French lentils
    • 1 tsp olive oil
    • 2 stalks celery
    • ¾ cup sliced crimini mushrooms
    • 1 clove garlic, minced
    • ½ tsp dried thyme
    • Sea salt to taste
    • 2 medium buttercup or kabocha squash, cut in half and seeds removed

    Directions:

    1. Place the wild rice in a pot with just enough water to cover by 3 inches, then bring to a boil, and lower to a simmer.  Cover and cook for about 1 hour until the rice is tender and starting to bloom.  Drain.
    2. Meanwhile, do the same with the lentils as you did with the rice, and cook for about 40 minutes until tender.  Drain.
    3. Meanwhile, while the rice and lentils are cooking, preheat the oven to 400F degrees.
    4. Place the squash in the oven, cut side down on an oiled baking tray.  Bake for about 1 hour until tender.
      While the squash is cooking, heat the olive oil in a pan, and add the celery and mushrooms.  Sautee for about 10 minutes over medium heat until tender, then add the garlic, thyme, the cooked lentils and wild rice.  Season to taste with salt, then stir all together.
    5. Once the squash have finished cooking spoon the lentil and wild rice mixture into them.  Serve!

     

     

     

  • Moroccan Lentil Stew

    Moroccan Lentil Stew

    Moroccan Lentil Stew Tomatoes

    I visited my Grandpa last Sunday and came home with about 10 lbs of fresh tomatoes from his garden.  What does one do with that many fresh tomatoes besides make sauce?  Well, I found lots of uses for them!  I love my Grandpa’s Tomatoes, and every year I anxiously await them.  It is so nice of him to share so many with me, and I am very appreciative.  My grocery bill always goes down, because I enjoy all of the tomatoes in my recipes when they become available instead of buying canned, dried or of course fresh for my salsas, soups and sauces.  Many of the tomatoes end up fresh in my lunch salads or roasted and paired with pastas, but I immediately dried a bunch of these in the dehydrator.  They are honestly the best tasting dried tomatoes I have ever had.  I dry a bunch every year and enjoy them for the next couple months (because they only last me that long, I use them a lot).

    Moroccan Lentil Stew Tomatoes 1

    Some of the batch I dried on Sunday was put to use right away.  I decided to make a Moroccan Lentil Stew because it was kind of a rainy day, and I am ready for Fall.  Normally I might have used canned tomatoes in something like this, but the dried ones are so lovely, and way more flavorful.  Lentils are a staple in my diet.  I eat them almost daily, and whenever any omnivore asks me where I get my protein they are my first answer (of the long list because as fellow vegans know, there are lots of vegan protein sources).  I enjoy simple stews made with them the most.  They are comforting, always delicious and easy to make because lentils cook faster than most beans. Lentils are just awesome!

    Moroccan Lentil Stew 1

    Anyways, I had some cauliflower and zucchini on hand, and they made it into the stew as well.  I used my Moroccan spice blend in this which is super aromatic and once you start cooking this people will show up in the kitchen in no time!  My home smelled delicious. It cooked up in less than 45 minutes and very little hands on time (which is always important, I know you all have other things to do while you are home as do I).  It was super satisfying.  The intensely flavored tomatoes infused the spiced broth, and the veggies and lentils had soaked it all in.  Sooo good.  If you had some flatbread to serve this with, that would be awesome, because trust me you want to soak up the juices.  If you would like to make your own dried tomatoes like I used in the recipe, simply cut them into 1/2 inch thick wedges, spread them out on a lined dehydrator tray, sprinkle with a little sea salt and dry for about a day and a half at 115F degrees or until they are completely dry.

    Moroccan Lentil Stew

    Moroccan Lentil Stew
    Serves 1-2

    Ingredients:

    • 2 tsp olive oil
    • 1/4 cup diced onion
    • 2 garlic cloves, minced
    • 1/8 tsp chipotle pepper
    • 1/2 tsp thyme
    • 1/2 tsp ground cumin
    • 1/4 tsp cumin seeds
    • 1/4 tsp coriander seeds
    • 1/4 tsp cinnamon
    • 1 tsp smoked paprika
    • 1/4 tsp sea salt or to taste
    • 1/2 cup sun dried tomatoes
    • 1/3 cup dried lentils
    • 2 1/4  cups filtered water
    • 1 cup cauliflower cut into bite sized pieces
    • 1 cup zucchini, cut in half lengthwise and sliced
    • 1 Tbsp lemon juice

    Directions:

    1. Heat the olive oil in a medium stock pot.  Add the onions and sautee for a few minutes until softened, then add the garlic and herbs and spices and sautee a minute more.
    2. Add the salt, tomatoes, lentils, and water and bring to a simmer.  Cook for about 30 minutes until the lentils are starting to get tender.
    3. Add the cauliflower and zucchini and cook for about 10 more minutes until they are tender.  Add the lemon juice and serve!



  • Vegan Lentil, Mushroom Yam Tacos

    Vegan Lentil, Mushroom Yam Tacos

    I had a really bad day a few Fridays ago.  I was feeling kind of tired and out of sorts because I was fighting off getting sick and at work and was sort of out of balance, I dropped a large can (like 96 oz can) coconut milk in the cooler (I work in a deli). It fell in such a way that it spilled down 3 shelves and their contents, all over the wall, the ladder rack next to the shelves, and the floor.  It was an uber mess.  I haven’t made a mess that bad in a long time, and certainly not outside my own home.  I felt so bad, and wanted to cry, and at the same time was in a state of shock.  That just sort of threw a wrench in my day (and I am sure my coworker’s days) to clean up the mess.  But it got cleaned up, and people were nice about it (although I am still catching crap for it a week later). I just have to laugh at myself looking back.  Anyways, that was how my work day went.  I got off work, and I checked my Instagram, and I saw that I had won $100 from US Bank in their #Extra100MN contest (you post a photo and say what you would do with an extra $100 this month).  My photo that won was one of my vegan desserts, and I said I would like to use the extra 100 dollars to make some more vegan goodies and desserts (because that is what I do, but I don’t always have a lot of money to do so).  Winning that was a highlight to an otherwise bad day, it was like God was trying to tell me, “Hey, its alright, cheer up and forget the bad stuff.  I will take care of you”.  So, my day went from kind of sucky to good.

    Lentil Yam and Mushroom Tacos 1

    So, I got this gift card in the mail, and I am going to be posting a few fabulous desserts I made with some of it, but of course I had enough to buy several special recipes worth of food, so I did.  I have been wanting to make tacos for a long time, but the truth is I thought all of the ingredients would add up and be too expensive so I kept putting it off.  Yes, I know on their own maybe the ingredients arent a lot, but when you add up things like tomatoes, avocados, bell peppers etc, when you are not able to get to a farmer’s market and don’t grow them it is spendy sometimes especially organic. I am on a budget after all, and I try not to splurge a lot.  So, this was my chance to make those tacos with the little extra money.  I have been craving tacos for a while, so I was excited about this.  Yes, it took a little time to prepare them, but this was my after work project.

    Lentil Yam and Mushroom Tacos 2

    They were non-traditional. But you know what?  I didn’t care, because I am a Minnesotan and the Mexican food up here isn’t always traditional. Plus, I cook with what is available, and what tastes good to me.  Eric who is from Arizona and loves traditional Mexican food always gives me crap about the non-traditional tacos etc. I make so I had to mention that. But I know he secretly loves it anyhow.  I made lentil mushroom taco filling, topped it off with roasted sweet potatoes (one of my favorite things in the world), and some more traditional things, like salsa, cabbage and avocado.  All served on sprouted corn tortillas.  They were wonderful.  It was worth all of the work to prep for them, and honestly, we got 2 meals out of them, because it made enough for two days (and we both like to eat, so the servings were generous).  You have no idea how happy this meal made me.  So, thank you US Bank for the $100.  And I will be sharing the other recipes I made with it soon.  And the moral of the story, if you are having a bad day pray about it.

    Lentil Yam and Mushroom Tacos

    Vegan Lentil, Mushroom Yam Tacos
    Serves 4

    Salsa:
    3 medium organic tomatoes
    2 bell peppers, diced
    1 small red onion, diced
    1 jalapeno, minced
    1 clove garlic, minced
    juice and zest of 2 limes
    1/4 cup chopped cilantro
    sea salt to taste
    1 tsp red pepper flakes

    Combine all ingredients together in a bowl, cover and refrigerate for a few hours (or overnight) to let the flavors combine.

    Yams:
    3 small garnet yams, cut into large dice
    olive oil
    sea salt

    Preheat the oven to 375F degrees. Toss the yams with olive oil and sea salt and spread out on a sheet pan. Roast for 1 hour to an hour or so until they are tender and starting to brown at the edges. Set aside.

    Taco Filling:
    1 cup green lentils
    filtered water
    2 tsp olive oil
    1 cup sliced mushrooms
    1/2 cup minced onion
    1 garlic clove, minced
    2 tsp chili powder
    1 tsp ground cumin
    1/4 tsp sea salt

    In a pot, combine the lentils and just enough water to cover them by a couple inches, and bring to a boil. Lower to a simmer, and cook for about 40 minutes until tender. Drain and set aside. Heat the olive oil in a pan, and add the mushrooms and onions. Sautee for a few minutes until the mushrooms have softened, then add the garlic, and spices, and sea salt, and sautee until fragrant. Set aside until ready to assemble.

    For assembly:
    8 sprouted corn tortillas, warmed
    1 1/2 cups shredded cabbage
    2 diced avocadoes

    Spoon some of the lentil filling mixture into the taco shells, top with some sweet potatoes, a little salsa, cabbage, and avocado. Enjoy!



  • Vegan Lentil Walnut Burgers

    Vegan Lentil Walnut Burgers

    I make veggie burgers a lot at work, but for some reason not much at home. Maybe it is because there are only a few types of veggie burgers that appeal to me, and to me most veggie burgers are nowhere near similar to meat burgers.  Not that I ever miss meat, in fact it grosses me out.  But I used to be a big burger eater back in high school before my veggies only days.  Nothing beat a big juicy burger at that point. I finally came up with a veggie burger that I think is much better than those meat burgers ever were, and I am sharing that recipe with you today.

    Lentil Walnut Burgers 3

    It is a lentil walnut burger.  I love lentils, they are a staple in my diet, and so it is no surprise that I used them in this burger recipe that I enjoy most.  I have used them in loaves and meat balls, so it seemed right.  They are neutral, and pack protein and fiber so what’s not to love?!  I combined them with heart healthy walnuts as well as a few other savory ingredients and the mixture itself tasted delicious even before I baked them.

    Lentil Walnut Burgers

    I don’t have a grill and I don’t like to fry things in oil in a pan and risk the burgers falling apart, so yes I baked my burgers.   Which is actually the easiest no fuss way to make them.  And they smelled wonderful.  They were served up like classic burgers with some home made ketchup and they were so much better than any meat burgers I ever tried as a kid.  These got a big thumbs up.

    Lentil Walnut Burgers 2

    Vegan Lentil Walnut Burgers
    Serves 4

    Burgers:
    2/3 cup uncooked French lentils
    filtered water
    1 tsp olive oil
    1 small onion, diced
    2 garlic cloves, minced
    2 Tbsp tamari or shoyu
    1/4 cup organic tomato paste
    1 Tbsp miso paste
    1/4 tsp sea salt
    1 cup chopped walnuts
    1 1/2 cups gluten free rolled oats (or as needed)

    To make the burgers, add the lentils to a pot, and cover them with enough water to have a few inches above the lentils. Bring to a simmer, and cook for about 40 minutes until the lentils are tender. Drain, and set aside.

    In a pan, heat the olive oil and onions, and cook until the onions are softened and tender, about 5 minutes. Add the garlic and sautee a minute more until fragrant. Add to a food processor, along with lentils, and all other loaf ingredients. Pulse until everything is blended but not completely smooth (if it seems too sticky add some more oats).

    Preheat the oven to 375F degrees, and line a sheet pan with parchment.  Shape into 4 burgers (they will be a little sticky) and set on the pan.  Place in the oven. Bake for 20-30 minutes until set.



  • Vegan Moroccan Lentil Meatballs

    Vegan Moroccan Lentil Meatballs

    vegan moroccan meatballs

    My Mom really enjoys the Moroccan meatballs at a local restaurant (she is not vegan), and she was saying recently that I should make some vegan ones.  I have made her other vegan meat balls in the past, and she actually prefers them to the ones made with meat, so I thought this would be easy, and fun!  It really was pretty simple, and I have a feeling many a meat eater could be won over with the meatballs I made.

    vegan moroccan meatballs 2

    I used a lentil walnut base bound together with oats, and they turned out tender and delicious as they should be.  Not mushy or too tough at all like some plant based meatballs.  I spiced the mixture with Moroccan aromatics like cinnamon, cumin and paprika.  It was good even before I baked it, so I knew these were going to be awesome.  I made a sauce with those same flavored echoed in it.  All together, it was a delicious combination.  I served it with some saffron quinoa, and it was a lovely meal.  My Mom loved it, and said the “meatballs” were even better than the ones at the restaurant.  I love it when I can recreate a vegan dish better then the original!

    vegan moroccan meatballs 3

    Vegan Moroccan Lentil Meatballs

    Serves 4

    Meatballs:

    2/3 cup uncooked French lentils
    filtered water
    1 tsp olive oil
    1 small onion, diced
    2 garlic cloves, minced
    2 Tbsp tamari or shoyu
    1/4 cup organic tomato paste
    1 Tbsp miso paste
    1/4 tsp sea salt
    1/2 tsp ground cumin
    1/4 tsp cinnamon
    1/2 tsp smokey paprika
    2 cups chopped walnuts
    1 cup gluten free rolled oats

    Sauce:

    2 tsp olive oil
    1/4 cup chopped onion
    2 garlic cloves, minced
    1/2 tsp ground cumin
    1/2 tsp cinnamon
    1 tsp smokey paprika
    1/4 tsp red pepper flakes
    1 15 oz can diced tomatoes
    1/2 cup tomato paste
    3/4 cup filtered water
    1/2 tsp sea salt (or to taste)
    1 Tbsp maple syrup
    2 Tbsp lemon juice

    chopped parsley or dried parsley for garnish

    To make the meatballs, add the lentils to a pot, and cover them with enough water to have a few inches above the lentils.  Bring to a simmer, and cook for about 40 minutes until the lentils are tender.  Drain, and set aside.

    In a pan, heat the olive oil and onions, and cook until the onions are softened and tender, about 5 minutes.  Add the garlic and sautee a minute more until fragrant.  Add to a food processor, along with lentils, and all other meatball ingredients.  Pulse until everything is blended but not completely smooth.

    Preheat the oven to 375F degrees.  Roll the meatball mixture into one and a half inch balls, and place them on a lined baking sheet. Place in the oven and bake for 30 minutes or until firm, but still soft in the middle.

    Meanwhile, to make the sauce, heat the oil in a non-stick skillet, and add the onions.  Sautee for about 5 minutes until softened, over medium heat, then add the garlic and spices and cook a minute more.  Add the tomatoes, water, and sea salt, and bring to a simmer.  Cook for about 10-15 minutes until the flavors have combined.

    When the meatballs have finished cooking, toss them with the sauce, and serve garnished with parsley!



  • Vegan Lentil Walnut Meat Loaf

    Vegan Lentil Walnut Meat Loaf

    I was never a huge meatloaf fan when I was younger.  Probably because I did not like the meat itself, and it was unappealing and greasy looking to me.  But vegan lentil loaves are another story.  Back when I was in high school I remember having a really good one from a local co op.  It looked like traditional meatloaf but it was vegetarian.  I made my own once as well for Thanksgiving when I wanted a main dish, it had wild rice and mushrooms in it as well as the lentils.  It was wonderful.  But I didn’t have a blog at that point to share it with everyone.  The only other time I made lentil loaf, it was a raw one, and it turned out awful. I did not like how it tasted at all and it ended up in the garbage.  That was supposed to be for Thanksgiving but I ended up just making a hearty salad for dinner.  Just goes to show not everything always turns out perfect that I make.  Anyways, that is my history with making lentil loaves.  I never really had a recipe that was something I would make often because it seemed like so much work.  But I just remedied that on my day off.

    vegan lentil walnut meatloaf 4

    I decided to make a lentil loaf, because a little while back, my Mom had enjoyed some she bought at the local co op and asked if I could make some. Took me a while to do so, but I finally did.  It ended up being way less time consuming than I thought.  Really not a lot of hands on time, just cooking time.  Lentils are a big staple in my diet, so cooking them is like second nature. I added in the usual meatloaf ingredients like onions, garlic, and tomato paste but I also added walnuts for more protein and texture.  Oats held these together but you could not tell they were in there once they were all finished.  I topped them off with a simple glaze, but not ketchup this was a less sugary tomato maple glaze.  They were baked in mini loaf pans so that they cooked faster and were easier to portion out.

    vegan lentil walnut meatloaf

    They smelled amazing and tasted even better.  My Mom loved them and said that they were even better than real meatloaf!  They are really pretty easy to make, even with a couple steps that they have, and they are perfect served with mashed potatoes and green beans!

    vegan lentil walnut meatloaf 1

    Vegan Lentil Walnut Meat Loaf

    Serves 4

    Loaf:

    2/3 cup uncooked French lentils
    filtered water
    1 tsp olive oil
    1 small onion, diced
    2 garlic cloves, minced
    2 Tbsp tamari or shoyu
    1/4 cup organic tomato paste
    1 Tbsp miso paste
    1/4 tsp sea salt
    1 1/2 cups chopped walnuts
    1 cup gluten free rolled oats

    Glaze:
    2 Tbsp organic tomato paste
    1 Tbsp maple syrup
    1/4 tsp sea salt
    1/4 cup filtered water or as needed

    To make the meatloaf, add the lentils to a pot, and cover them with enough water to have a few inches above the lentils.  Bring to a simmer, and cook for about 40 minutes until the lentils are tender.  Drain, and set aside.

    In a pan, heat the olive oil and onions, and cook until the onions are softened and tender, about 5 minutes.  Add the garlic and sautee a minute more until fragrant.  Add to a food processor, along with lentils, and all other loaf ingredients.  Pulse until everything is blended but not completely smooth.

    Preheat the oven to 375F degrees, and oil two mini loaf pans.  Spoon the loaf mixture into the pans, smoothing the top, and place in the oven. Bake for 30 minutes.

    Meanwhile, mix together the glaze ingredients, whisking in a little more water if it seems too thick. Once the meatloaf has cooked for 30 minutes, brush the glaze over it and return it to the oven for another 10 minutes.  Remove from the oven and let cool slightly before slicing and serving.



  • Vegan Lentil Bolognese with Greens

    Vegan Lentil Bolognese with Greens

    I have been wanting to make a lentil Bolognese for a long time now, and I finally got around to it last night.  I had all of the ingredients on hand, so there was no turning back.  Funny I crave this, because when I was little my Dad used to make a meat sauce with spaghetti, and I was not a fan.  I did not enjoy the smell of the meat cooking, and I usually ended up just having the noodles by themselves with some butter and cheese.  I guess I was just destined to end up meat free.  I do love lentils and a good red sauce however, so the idea of using lentils in a Bolognese instead of meat makes my mouth water.

    Lentil Bolognese 3

    I had some of my favorite fettuccini on hand (organic mung bean and edamame, it is gluten free, and high in protein too) so it was perfect to serve with that!  It was kind of a chilly night last night where I live, so it was the perfect night for this sort of comfort food. It did not take long to make, since lentils cook up a lot faster than beans, and the sauce came together quick.  Really, a lot faster than most meat version would take.

    Lentil Bolognese 1

    I added in some greens at the last minute (so they did not get overcooked), because I always have to have some with my dinner, and they add color and nutrients.  It was sooo good!  This is the way comfort food should be.  Nourishing to the body, and delicious.  I felt good after eating it too, none of the heaviness I used to feel after eating the meat version with high glycemic pasta as a child.  If you are looking for a great family meal, try this out!  Of course you can make a larger batch if you have a larger family than me.

    Lentil Bolognese 2

    Vegan Lentil Bolognese with Greens

    Serves 3

    2/3 cup French lentils

    filtered water

    Ragout:

    1 tsp olive oil

    1/4 cup diced red onion

    1 medium stalk celery, diced small

    1 medium carrot, shredded

    1 garlic clove, minced

    1 tsp dried basil

    1 tsp dried oregano

    1/4 tsp red pepper flakes

    sea salt to taste

    2 cups crushed canned tomatoes

    filtered water as needed

    1 Tbsp balsamic vinegar

    cooked lentils from above

    1 large handful baby spinach

    4 oz Organic Mung Bean and Edamame Pasta

    To cook the lentils, place in a pot and cover with filtered water by 3 inches.  Bring to a boil, then lower to a simmer and cook for 20 minutes or until the lentils are tender.  Drain, and set aside.

    Heat the olive oil in a medium pan. Add the ragout veggies, except garlic and tomatoes and sauté until tender.  Add the garlic, tomatoes, herbs, salt, pepper, vinegar, and filtered water as needed.  Bring to a simmer, and allow to cook until all of the veggies are very soft and the flavor has melded, about 15-20 minutes. Add the lentils and allow to heat through, taste for seasoning and add more salt if needed. Stir in spinach.

    Meanwhile, cook the pasta according to package directions, and drain. Mix some of the lentil mixture into the pasta, then spoon the remaining lentils over the pasta and serve.



  • Irish Lentil Stew

    Irish Lentil Stew

    irish lentil stew 2

    We make an Irish Stew in the deli I work in, and every time I make it I think of St. Patrick’s Day.  Well now St. Patrick’s Day is just around the corner so I should definitely make it soon!  Seems appropriate. Well, I thought I should make my own version of it at home.  The one I make at work doesn’t really have a protein source so I don’t consider it a main dish, but I wanted mine to be.  So, I added lentils.  Lentils are my go-to dinner protein most nights of the week, and I love them like crazy.

    irish lentil stew 1

    I added some Irish veggies, potatoes and cabbage, as well as my soup basics, carrots, celery, and onion, and it was really good!  Simple, and quick to make but good.  I shared some with Eric to bring to work, since I made a larger batch than this one I am sharing, and it tasted even better the next day.  If you are looking for something to serve for St. Patty’s Day dinner that is healthy and delicious, this is your meal.  But, I also think it is just a good meal to make in general year round.

    Irish Lentil Stew

    Irish Lentil Stew

    Serves 2

    3 cups filtered water

    2 garlic cloves, minced

    1 small onion, diced (or 1/2 cup)

    2 stalks celery, sliced

    1 tsp dried thyme

    1/2 tsp celery seed

    1 bay leaf

    1 Tbsp tamari

    1/2 cup French lentils

    1 medium carrot, sliced

    2 cups cubed yellow potatoes

    1 cup cabbage, cut into chunks

    sea salt to taste

    In a medium pot, combine the water, onions, garlic, celery, thyme, bay leaf, celery seed, tamari, and lentils and bring to a boil.  Lower to a simmer and cook for about 20 minutes until the lentils start to soften. Add the carrots, potatoes, and cabbage and cook for about another 10-15 minutes until they are tender.  Taste the soup for seasoning, and add more salt if needed.  Serve!



  • Lentil Ragout over Pumpkin Gnocchi

    Lentil Ragout over Pumpkin Gnocchi

    Lentil Ragout over Pumpkin Gnocchi 1

    The last time I attempted to make vegan gnocchi, it ended in disaster. They fell apart, and I was so disappointed because I was excited about the recipe.  That was about 6 years ago, and I decided it was time to attempt them again.  After all, I have nailed several things since then that had previously scared me. I wanted to make pumpkin gnocchi this time, since I am in a pumpkin sort of mood, and it just sounded so good.  The last time I enjoyed any kind of gnocchi was in a fine restaurant and it was so freaking delicious.  I have been craving it since then.  I sort of winged it, just a simple mixture of gluten free flour, pumpkin and sea salt and it worked!  I was so happy!  They did not fall apart, they cooked up as soft little pillows that were delicious once sautéed with garlic and olive oil. I decided to make a lentil ragout to accompany them because I wanted something hearty and substantial.  It was so delicious together!  I have a feeling this is going to be one of my go to comfort food meals this season!

    Lentil Ragout over Pumpkin Gnocchi 2

    Lentil Ragout over Pumpkin Gnocchi

    Serves 3

    2/3 cup French lentils

    filtered water

    Gnocchi:

    3 cups gluten free all purpose flour

    1 cup canned pumpkin

    1/4 tsp sea salt

    filtered water

    olive oil

    1 garlic clove, sliced

    Ragout:

    1/4 cup diced red onion

    1 medium stalk celery, diced small

    1 medium carrot, shredded

    1 garlic clove, minced

    1 tsp dried basil

    1 tsp dried oregano

    1/4 tsp red pepper flakes

    sea salt to taste

    2 cups crushed canned tomatoes

    filtered water as needed

    1 Tbsp balsamic vinegar

    cooked lentils from above

    To cook the lentils, place in a pot and cover with filtered water by 3 inches.  Bring to a boil, then lower to a simmer and cook for 20 minutes or until the lentils are tender.  Drain, and set aside.

    To make the gnocchi, mix together the flour, salt and pumpkin together in a bowl with your hands until you have a cohesive mass (if it is too sticky, add a little more flour, you want it the consistency of play dough).  Divide into 4 pieces, then roll each out into a 1 inch thick rope on a lightly floured surface, and slice into 1/2 inch thick rounds.

    Bring a pot of salted water to a boil, and add the gnocchi.  Allow to cook until they float to the surface which is about 2 minutes.  Remove with a slotted spoon, and place on a plate.

    Heat about 1 Tbsp olive oil in a pan over medium heat, along with 1 garlic clove, sliced.  Add the gnocchi and cook until lightly brown on both sides, about 5-7 minutes.  Season with sea sale. Remove from the pan and keep warm.

    Add the ragout veggies, except the garlic and tomatoes, and sauté until tender.  Add the garlic, tomatoes, herbs, salt, pepper, vinegar, and filtered water as needed.  Bring to a simmer, and allow to cook until all of the veggies are very soft and the flavor has melded, about 15-20 minutes. Add the lentils and allow to heat through, taste for seasoning and add more salt if needed. Serve the lentils over the gnocchi.



  • French Lentil and Kale Salad with Almond Dressing

    French Lentil and Kale Salad with Almond Dressing

      Lentil Kale Salad 3

    My CSA box is always a source of good meals and inspiration, and this week was no different.  It was overflowing with deliciousness.  I did not have a lot of time one night last week, so I made a quick salad for dinner.  I had a gorgeous bouquet of kale I wanted to use.  I have always loved kale, funny side note, I was once given a bouquet of kale by Eric because he knows I appreciated it way more than flowers.  Then I can make it into dinner or lunch or something delicious rather than just looking at it. Anyways, this kale was going to be my dinner.  I cooked up some French lentils to go in my salad as well because I felt in need of protein, and I included some radishes, carrots, and cherry tomatoes from my box as well. I topped it off with a cumin scented almond dressing that I often keep in the fridge for my salads, and it was hearty and delicious!  Just what the doctor ordered that night for me to feel good and satisfied! Sometimes simple is best.

    Lentil Kale Salad 2

    French Lentil and Kale Salad with Almond Dressing

    Serves 2-4

    1/2 cup French lentils

    Dressing:

    1/2 cup raw almond butter

    1/3 cup filtered water (or as needed)

    1/3 cup lemon juice

    1 tsp ground cumin seeds

    1/4 tsp ground chipotle powder

    1 tsp dried thyme

    1 garlic clove, minced

    ½ tsp sea salt

    2 bunches kale, washed and torn into bite sized pieces

    1 cup cherry tomatoes

    2 cups sliced carrots

    1 cup sliced radishes

    Place the lentils in a medium pot, cover with water by a few inches and bring to a boil.  Lower to a simmer, and cook for about 20 minutes until tender. Let cool.

    For the dressing, in a high speed blender, combine all dressing ingredients and puree until smooth.  In a large bowl, combine all remaining ingredients, then pour the dressing over and massage in with your hands until it is well coated. Serve!

    Lentil Kale Salad 1



  • Vegan Veggie Lentil Enchiladas with Green Sauce

    Vegan Veggie Lentil Enchiladas with Green Sauce

    Vegan Veggie Lentil Enchiladas with Green Sauce 1

    I have never actually used tomatillos before.  I have seen them many times at the store or farmer’s market, but passed them up thinking I don’t know how to use them, and I prefer to just buy what I know.  But that mind set is boring. And I was wrong to pass them up.  I should have went for it.  Where was my sense of adventure?! But luckily this year in my CSA box, I received some.  I thought immediately I want to make a green sauce for enchiladas! After all, now I make vegan melty cheese and I love Mexican food!  These ended up being a little non-traditional though.

    Vegan Veggie Lentil Enchiladas with Green Sauce 2

    I made chickpea/corn crepe sort of tortillas (which is what I have been doing lately instead of buying them), which were perfect for rolling the filling into.  For the filling I made a mixture of roasted vegetables and lentils. And of course some vegan cheddar cheese (because that was always my favorite part of the enchilada growing up). For the green sauce I roasted the tomatillos, then combined them with jalapeno, cilantro, cumin, and some lime juice and it was sooo good!  This would make a wonderful salsa too in case you aren’t interested in making the whole enchilada.  I topped them off with more cheese and baked until it was melted.  They were delicious!  Not too spicy, just enough.  Totally not your typical enchilada, but I loved them.

    Vegan Veggie Lentil Enchiladas with Green Sauce 3

    Vegan Veggie Lentil Enchiladas with Green Sauce

    Serves 4

    Vegan Cheddar:

    1 15 oz can full fat organic coconut milk

    1 clove garlic, minced

    pinch cayenne pepper

    1/4 tsp turmeric

    2 Tbsp arrowroot starch

    1/4 plus 1 Tbsp filtered water

    1 Tbsp agar powder

    1 Tbsp apple cider vinegar

    1 tsp sea salt or Himalayan salt

    1 Tbsp virgin coconut oil

    1 tsp guar gum

    To make the cheese, heat the coconut milk, garlic, cayenne and turmeric in a saucepan, until it comes to a simmer.

    Meanwhile, dissolve the arrowroot starch in the water and set aside.

    Once the coconut milk has come to a simmer, add the agar powder, and heat until it is dissolved about a minute.

    Next, add the vinegar and sea salt to the coconut milk.

    Mix the coconut oil with the guar gum so that the guar gum does not clump up.

    Turn off the heat and add the arrowroot mixture, guar gum and coconut oil. Whisk for about 30 seconds, then pour into a silicone mold (I used a loaf pan, but if you had another shape you would like to use go ahead). Refrigerate for a few hours until firm, then pop out of the mold. You will need half the cheese for this recipe, reserve the other half for another use in the fridge, wrapped in an airtight container.  Shred the half you will be using into a bowl, and keep in the refrigerator until ready to use. You will be shredding it for the enchilada recipe.  Save the rest for another use.

    Chickpea “Tortillas”:

    1 1/2 cups chickpea flour

    1/4 cup plus 2 Tbsp cornmeal

    1 tsp sea salt

    1 3/4 cups filtered water

    Whisk together all ingredients until smooth.  Heat a non-stick skillet to medium, and add a little coconut oil.  Pour 1/4 cup of the batter into it, and swirl the pan, tilting it to get a thin layer on the bottom.  Cook for about 3 minutes on the first side, then flip over and cook the second.  You want it to be lightly colored.  Remove from the pan and set aside on a plate.  Repeat with the remaining batter.  You should end up with 4 “tortillas”.

    Vegetables and lentils:

    1 medium yellow summer squash, cut into large dice

    1 medium zucchini,  cut into large dice

    1 bell pepper, diced

    olive oil

    sea salt

    1/2 cup dried small green lentils

    filtered water

    1 tsp ground cumin

    1 clove garlic, minced

    1/4 tsp ground chipotle powder

    To prepare the vegetables, spread out the squash and zucchini on a sheet pan, drizzle with olive oil and roast in the oven at 400F degrees for about 20-30 minutes until soft, and starting to brown.  Season with a little sea salt. Let cool. In the meantime, for the lentils, place them in a pot and cover with water by 3 inches.  Bring to a boil, then lower to a simmer and cook for about 30-40 minutes until tender.  Drain, and combine with the veggies. Add the cumin, garlic, chipotle and taste to see if it needs more salt.  Stir to combine.  Set aside.

    Sauce:

    6 cups tomatillos, cut into wedges (before measuring)

    1/2 cup filtered water

    2 garlic cloves

    1/4 cup cilantro

    1 jalapeno, minced

    1 tsp cumin

    sea salt to taste

    juice of one lime

    To make the sauce, toss the tomatillos with a little olive oil and spread out on a sheet pan.  Roast in a 400F degree oven for about 30 minutes until starting to brown and soft (you can do this at the same time as the filling veggies).  Remove from oven and place in the food processor along with all other remaining ingredients.  Blend until smooth.

    For Assembly:

    additional cilantro and sliced scallions for garnish

    To assemble the enchiladas, lay a tortilla*, then spoon the veggies down the center about 3 heaping Tbsp worth.  Sprinkle with a little of the shredded cheese. Roll up and place in an ovenproof dish.  Repeat with the remaining enchiladas.  Then spoon the sauce over them, and top with more cheese.  Cover them, and place them in a  375F degree oven and allow the cheese to melt.  Serve warm topped off with a little more cilantro and some sliced scallions.

    *you may use regular tortillas if you do not wan to make the chickpea ones.



  • Summer Lentil Stuffed Pattypan Squash

    Summer Lentil Stuffed Pattypan Squash

    Stuffed Pattypan Squash 1

    Pattypan or sunburst squash as they are also called, have to be one of the most adorable things ever!  I remember the first time I saw some at the store I had to buy them just because they were so cute, not knowing for sure how to prepare them.  Little did I know they can be used like zucchini.  They are sweet and delicious when sliced up and roasted in the oven with a little olive oil and sea salt.  Which is how I make them most of the time now.  But I decided to get a little fancy last week and stuff some.

       Stuffed Pattypan Squash

    I wanted a protein rich filling, so I used French lentils along with sautéed veggies.  It was pretty simple, but so good, and I could have eaten a bowl of that filling by itself. I am obsessed with lentils lately though.  Nothing beats lentils as far as being cost effective and delicious when prepared properly. They are a staple in this girl’s vegan diet!  Anyways, they made the perfect filling for the squash, and when it was roasted up all soft, sweet and delicious with the lentils inside…even better!  I had to share some with Eric and he enjoyed them too.  Sometimes I really wish I was able to have a garden and grow beautiful veggies like these!

    Stuffed Pattypan Squash 2

    Summer Lentil Stuffed Pattypan Squash

    Makes 4

    1/2 cup French lentils

    4 pattypan or sunburst squash

    4 scallions, sliced

    1 carrot, shredded

    1/2 cup sun dried tomatoes, rehydrated and cut julienne

    2 garlic cloves, minced

    1/2 tsp dried thyme

    2 tsp olive oil

    sea salt to taste

    Place the French lentils in a pot and cover with filtered water by a few inches. Bring to a boil, then lower to a simmer an cook for about 30 minutes until tender but not mushy.  Rinse and drain.

    Meanwhile, to prepare the squash, slice the tops off, then scoop out the centers leaving 1/2 inch from the outside so you have a hollow cavity.  Set the shells aside, and chop the insides you have scooped out. Add them to a pan, along with the scallions, carrot, tomatoes, garlic and thyme. Add a few tsp olive oil and saute until they are all tender.  Once the lentils have finished cooking, stir them in as well and season to taste with sea salt.

    Spoon the filling into the hollowed out squash shells, place on a baking sheet and drizzle with a little olive oil.  Cover with a piece of foil so they do not dry out, and cook at 400F degrees for about 45 minutes or until the squash is tender and heated through.



  • Raspberry Basil Mint Salsa and Spicy Lentil Chips

    Raspberry Basil Mint Salsa and Spicy Lentil Chips

    Raspberry Salsa

    My Mom always tells me about these pinto bean chips that she buys that she loves so much.  I decided to try one, and they were pretty good, but I decided that I could make something similar at home.  I do love crunchy salty snackables after all. I decided to make mine with lentils though.  Just 5 ingredients, one of them being chipotle powder because I wanted a little kick. They turned out good!  They would definitely not win any beauty contest with their looks, but I didn’t care as long as they were tasty.  The salsa I made to go with them more than made up for the ugly but tasty chips though, it was beautiful and colorful.

    Raspberry Salsa 2

    I had some raspberries, mint and onions from the farmer’s market and some basil from a pot on my patio, and I combined it all plus a few more things to create one of the most delicious salsas I have ever eaten.  It was sweet and tart with a little kick, and so refreshing from the herbs!  Both of these recipes I had to share with you, so enjoy! For the chips I have directions for both cooked and raw so everyone can make them.

    Raspberry Salsa

    Spicy Lentil Chips

    Makes about 4 cups

    1 cup green lentils

    filtered water

    1/3 cup filtered water (or as needed)

    2 Tbsp ground flax seed

    1/2 tsp sea salt

    1/2 tsp ground chipotle powder

    Rinse the lentils, then place in a pan covered by a few inches of water.  Bring to a boil, then lower to a simmer and cook until the lentils are tender, about 3-40 minutes.  Drain, then add to a food processor along with other ingredients. Process until smooth (adding a little more water if too thick, you want to be able to spread it into a thin layer).

    Spread out on a lined dehydrator tray, and dehydrate for about 4 hours at 155F until crispy.

    If you would like to make these chips raw, then sprout your lentils.  Soak them in filtered water for 8 hours in a sprouting jar, then drain well and let sit and sprout for about 2-3 days until little tails appear (rinsing them 2 times a day and draining well). Continue with the blending and spreading out on a tray like in the above recipe, but when it comes to dehydrating, dehydrate at 115F for 20-24 hours until crispy.

    Both chips store in an airtight container for a month at room temperature.

    Raspberry Basil Mint Salsa

    Makes about 2 1/2 cups

    2 cups fresh organic raspberries

    2 scallions, sliced

    1 jalapeno, minced

    1/4 cup diced red onion

    1 garlic clove, minced

    1/4 cup fresh mint, chopped

    1/4 cup fresh basil, chopped

    3 Tbsp lime juice

    sea salt to taste

    Combine all ingredients in a bowl, and mix until combined. Keeps in the refrigerator for up to a week.



  • Roasted Vegetable and Lentil Salad with Lemon Hemp Seed Dressing and Mint

    Roasted Vegetable and Lentil Salad with Lemon Hemp Seed Dressing and Mint

    026

    Windy City Organics sent me some Dastony hemp seed butter to try out and create a recipe with. I was super excited because I love hemp seeds, and I use them in my salads often, or mix them into the nut butters I make at home. However, I have never made hemp seed butter myself because it would be a bit spendy.  So, this was my opportunity to try it!  I knew I wanted to try it out in a savory dish, and I ended up making a delicious dressing with it.

    Roasted Veggie Lentil Salad 1

    I made a roasted vegetable salad with the freshest and most colorful veggies I could find…tomatoes, potatoes, zucchini, bell pepper and yellow squash.  I included lentils for protein as well, because I was craving something hearty.  The dressing was the silky hemp seed butter, lemon juice, a touch of cumin and sea salt and a dash of red pepper flakes.  So simple, yet so good.  I drizzled this over the salad, and sprinkled it all with local fresh mint. It was such a delicious combination!  I think this may become one of my go to dressings for salads this summer!  If you are a fan of hemp seeds too, check out the Dastony Hemp Seed Butter over at the Raw Guru Store.

    Roasted Veggie Lentil Salad 2

     

    Roasted Vegetable and Lentil Salad with Lemon Hemp Seed Dressing and Mint

    Serves 2

    1/2 cup French lentils

    sea salt

    4 medium potatoes, cut into cubes

    2 tomatoes, cut into large thick wedges

    2 zucchini, sliced thickly

    1 yellow summer squash, sliced thickly

    1 orange bell pepper, cut into large dice

    Dressing:

    1/4 cup Dastony Raw Hemp Seed Butter

    2 Tbsp lemon juice

    3 Tbsp filtered water

    1/4 tsp red pepper flakes

    1/4 tsp cumin powder

    sea salt to taste

    2 Tbsp fresh mint, coarsely chopped for serving

    In a pot, combine the lentils and enough water to cover by 3 inches.  Bring to a boil, then lower to a simmer. Simmer until lentils are tender, about 20-25 minutes.  Drain well, and season with sea salt.

    Pre heat the oven to 400F.  Toss the potatoes with just enough olive oil to coat and spread out on a sheet pan.  Season with a little sea salt.  Do the same with the rest of the veggies on another sheet pan.  Roast the potatoes for about 30 minutes or until starting to brown and tender.  Roast the other veggies for about 20 minutes until tender and starting to brown.  Let veggies and potatoes cool to room temperature, and toss together in a bowl.

    To make the dressing, whisk together all ingredients until well combined (if you think it is too thick add a little more water.  Too thin a little more butter).

    When ready to serve, spread out the veggies on plates or a platter, and drizzle with the dressing.  Scatter the fresh mint over that.



  • Vegan Chickpea Flour Pancakes and Spiced Lentil Potato Hash

    Vegan Chickpea Flour Pancakes and Spiced Lentil Potato Hash

    Indian Kitchen

    I have always loved Indian food since the first time I tried it back when I was in college.  I loved it so much I used to get cookbooks from the library and look for traditional recipes to make at home so I could enjoy it all the time, not just when I went out to eat somewhere.  There is a vegetarian Indian restaurant by my house that was always my favorite since I did not have to worry about any meat being included. I enjoyed everything I ordered there, but my favorite were always the dosa with filling, or the chana masala.

    Indian Kitchen 4

    When I saw Richa Hingle of the blog Vegan Richa was coming out with a new cookbook, “Vegan Richa’s Indian Kitchen” I had to get myself a copy. I am always drooling over her recipes whenever I get them in my inbox or see them on Facebook.  Everything she makes looks delicious from the desserts to the traditional Indian food so I knew this cookbook was going to be good.

    Indian Kitchen 2

    It has so many different recipes in it I could eat Indian food for a year and never tire of it.  Everything from the dosa to veggie dishes, sweets and even breakfast.  Her recipes are simple and anyone could follow them and end up with delicious results. The first recipe I decided to try was the Vegan Chickpea Flour Pancakes. I had all of the ingredients on hand so it was perfect!  They were super simple to make and so delicious.

    Indian Kitchen 3

    I served them with a Spiced Lentil Potato Hash I made.  I am calling it hash because I sautéed it at the end with the spices but I made it a little lower fat and deeper in flavor by roasting the veggies instead of just frying them.  They were delicious and so comforting along with the pancakes.  I am including my recipe for the hash in this post of course, as well as a link to the recipe for Richa’s Vegan Chickpea Flour Pancakes. But you should definitely get yourself a copy of her book: Vegan Richa’s Indian Kitchen!

    Vegan Chickpea Flour Pancakes (Besan Chilla) by Vegan Richa

    Spiced Lentil Potato Hash

    Serves 4

    4 medium red potatoes, diced

    2 large carrots, sliced

    2 small red bell peppers, diced

    olive oil

    1/2 cup French lentils

    filtered water

    1 garlic clove minced

    1 jalapeno, minced

    1 tsp corinander seeds

    1 tsp cumin seeds

    sea salt to taste

    Preheat the oven to 400F degrees and oil 2 sheet pans.  Toss the potatoes with just enough oil to coat, and spread out on one sheet pan.  Do the same with the carrots and peppers and spread out on the other.  Roast the potatoes for about 30-35 minutes until tender and starting to brown.  Roast the carrots and peppers for about 20-25 minutes until tender and starting to brown.  Remove from the oven.

    Meanwhile, to cook the lentils, cover with water in a medium saucepan, and bring to a boil.  Lower to a simmer and cook for about 20 minutes until tender but not falling apart.

    Heat 1 Tbsp olive oil in a skillet and add the garlic, jalapeno, coriander seeds, cumin seeds.  Saute for a minute until the spices and garlic are fragrant.  Add the potatoes, carrots and peppers and lentils and salt to taste sauté a few minutes more until it is all well blended.  Stir in some spinach at the last minute.  Serve warm.



  • Spicy Simple Veggie Lentil Soup

    Spicy Simple Veggie Lentil Soup

    Veggie Lentil Soup 1

    I am trying to teach my Man the habit of healthy eating, showing him recipes that are delicious, easy to make and simple, so that he can make them for himself during the week when he is not working.  Things using staples like lentils for protein that require little cooking time compared to beans.  I made this simple veggie lentil soup just for him, to show him that even with only a few things you can have a delicious meal.  I know he would rather me just cook for him, but I am not always there, and nothing is sexier than a Man who can cook for himself right?!

    Veggie Lentil Soup

    I have an organic lentil mix with beluga, red and green and it is wonderful in soups or stews so I thought this was just the soup to use it in.  I combined it with beet, carrot, celery, bell pepper and garlic, keeping it simple then added in some spice Mexican style. Although Eric likes his food smoking hot and spicy, I kept this just spicy enough so you could taste the other flavors. It ended up being delicious, and he loved it as well.  A total of 20 minutes cooking time is all you need here.  No sautéing necessary, this is a low fat dish as well if you are into that.  All that mattered to me is it was tasty and we both liked it and that is exactly how it turned out!  I thought I would share it with you all in case you need to make a quick hearty and tasty dinner sometime too.  Feel free to use the veggies you have on hand, tomatoes or sweet potatoes would be good in here as well.

    Veggie Lentil Soup 2

    Spicy Simple Veggie Lentil Soup

    Serves 3

    1 cup mixed lentils (I used a mix of beluga, red, and green)

    4 cups filtered water

    2 garlic cloves, minced

    1 medium beet, diced small

    2 carrots, sliced

    2 stalks celery, sliced

    1 bell pepper, diced

    1/4 tsp ground chipotle powder

    1/2 tsp red pepper flakes

    1 tsp chili powder

    1 tsp ground cumin

    1/2 tsp sea salt or to taste

    Combine all ingredients in a medium saucepan, and bring to a boil.  Lower to a simmer and cook for about 15-20 minutes until the veggies and lentils are tender.  Serve warm.

     

  • Red Lentil, Yam and Mushroom Stew

    Red Lentil, Yam and Mushroom Stew

    Red Lentil Yam Mushroom Stew 2

    Last Sunday was a full but wonderful day for me!  I woke up, had a wonderful workout, made a delicious cake, and then decided to go downtown with Eric to see the Macy’s Art in Bloom Flower Show and walk the skyways.  We saw some beautiful flowers, and it was a nice taste of spring, since it happened to be snowing outdoors.

    IMG_1741 IMG_1745 IMG_1749 IMG_1750

    We walked the skyways afterwards, and it was fun to people watch and go for a walk and see the city from above out of the chilly snow outdoors.  When we arrived home, we were both pretty hungry, so I decided to make something hearty for dinner.  Something that I have been making so often lately I could do it in my sleep practically, a red lentil, yam and mushroom stew that makes me forget all about the fact that it is cold outside.  It is hearty, cost effective to make, delicious and warming.  Eric told me that it is one of the best dinners I have made lately, and I have to agree, I love this stuff!  Which is why I thought I needed to share it with you! I will be enjoying this often until it warms up here again.

    Red Lentil Yam Mushroom Stew

    Red Lentil, Yam and Mushroom Stew

    Serves 2

    2 tsp coconut oil

    4 garlic cloves, minced

    1 tsp dried thyme

    3 cups sliced crimini mushrooms

    2/3 cup red lentils

    3 1/2 cups filtered water (or as needed)

    1/2 tsp sea salt or to taste

    3 cups diced yams

    2 large handfuls spinach or other greens

    In a medium pot, over medium heat, warm the coconut oil.  Add the garlic and thyme, and cook for 30 seconds, until fragrant.  Add al remaining ingredients but the kale, and bring to a simmer.  Simmer until the lentils are tender and starting to fall apart and the yams are tender, about 10 minutes.  Add the spinach just before serving.

    Red Lentil Yam Mushroom Stew 1

     

     

  • Red Lentil Dal Stuffed Yams with Avocado Lime Cream

    Red Lentil Dal Stuffed Yams with Avocado Lime Cream

    After a very active day, I want nothing more than to indulge in a humongous roasted yam filled with some sort of hearty filling.  Running 8+ miles in the morning then working all day will leave me pretty hungry and although I eat throughout the day, I don’t get time to have a relaxing sit down and enjoy meal until dinner usually (at least not during the week).  So when I do get to sit down, I want something satisfying and good.  Lately it has been the yams.  Yams are a wonderful food for recovery of muscles and I always feel good after enjoying them.  I used to simply eat them as a side dish with a splash of lime and sea salt, but lately I have been stuffing them with things like black beans, or lentils.

    I have made red lentil dal stuffed yams a few times this week already, and I figured I should share the recipe with you all because it was so tasty.  I made a simple red lentil dal with greens and a bit of coconut milk for sweetness, stuffed it into sweet yams roasted to perfection, and topped it off with a cool lime cream.  It was heavenly.  Yes, I call savory food heavenly too. Trust me you need this in your life! In case you were wondering why I have been sharing more cooked things lately on my blog, it is because I have found that I feel more balanced when I enjoy both cooked and raw foods.  I still eat a large amount of raw, but I mix in some nutrient dense vegan cooked foods like these yams into my diet as well.  I think listening to your own body is always the key when it comes to what you need.

    Red Lentil Dal Stuffed Yams with Avocado Lime Cream
    Serves 2 generously

    2 large garnet yams

    Dal:
    2 tsp coconut oil
    2 garlic cloves
    1 tsp ground cumin
    1 tsp ground turmeric
    1/2 tsp whole coriander seeds and cumin seeds
    a large pinch red pepper flakes
    sea salt to taste
    1/2 cup red lentils
    1/4 cup coconut milk
    1 1/2 cups filtered water (or as needed)
    1 yellow bell pepper, diced
    2 handfuls spinach

    Avocado Lime Cream:
    1 large avocado, diced
    juice of one large lime
    sea salt to taste

    Large flake coconut and scallions to top

    To make the yams, pre-heat the oven to 425F degrees.  Prick the yams all over with a fork, and place them on a baking sheet.  Roast for about an hour until tender.
    Meanwhile, to make the dal, heat the coconut oil in a medium saucepan, and add the garlic and spices.  Cook for about 1-2 minutes until the spices are fragrant and toasted.  Add the sea salt, lentils, coconut milk,1 1/2 cups filtered water and bell peppers.
    Cook over medium heat, stirring often until the lentils are tender and have soaked up most of the liquid so they are somewhat thick (you may need to add an additional 1/4 cup water if they are not done and drying out).
    Once the lentils are done cooking, stir in the spinach to wilt it.  Keep warm.
    To make the lime cream, place all ingredients in a food processor and process until smooth.
    To serve, cut the yams in half lengthwise, place on a plate or in a bowl, and spoon the lentils over them.  Top with the lime cream, coconut, and scallions, and serve warm.