Browsing Tag

vegan

Comfort Food

20 Minute Lentil Heaven

January 26, 2018

These days, it’s a challenge to find a dish you can serve to everyone, from your manliest meat-eater to your weight-watcher, the animal-conscious vegan or even a diabetic. Here’s a fast and tasty way to provide bowl full of heavily health in only 20 minutes that’s good enough and healthy enough for almost any diet!

Red Lentils are low in fat, loaded with protein and fiber, and chock full of heart-healthy folate and manganese. They are also pretty to look at, which makes them festive enough for company. The best part? They are extremely easy to prepare because, unlike green or brown lentils, red lentils are very quick cooking, i.e., no soaking,  no waiting.

With it’s fresh splash of lemon and bright mint, this recipe will bring a bit of the Mediterranean to your soup bowl and it will keep you feeling full for hours.

EASY RED LENTIL SOUP

In a small soup pot, boil 2 cups of salted water and add to it:

  • 1 Cup red lentils
  • 1 large, or 2 small, minced garlic teeth
  • 1 Tsp. dried, flaked onion

Simmer about 15 minutes, until lentils are soft. Now add:

  • 1 Can “no salt” diced tomatoes. Your choice, but I prefer to add & control my own salt.
  • 1 Tsp. fresh Italian flat parsley, chopped
  • 1 Tsp. fresh oregano, chopped
  • 1 Tablespoon fresh mint leaves, finely chopped
  • 2 Tsp. fresh or jarred lemon juice. Use more or less, to taste.

Simmer soup about 5 more minutes. Add salt to taste and serve.

Notes:  Garnish with fresh Mint or Parsley. Use fresh tomatoes, if you like. Add carrots if that appeals to you.  I did not need to use any type of flavor “cute” or powder as the lentils, garlic, salt I used and fresh herbs created a lot of flavor!

Comfort Food

You Won’t Believe it’s Vegan!

October 12, 2017

Okay people. I’m not gonna lie.
I can’t believe I made this and I also I can not believe it is vegan, gluten-free, low-cal, spicy and deliciously filling!

This soup was inspired by my beautiful friend, Sanchia, who, as a “Taoist Vegan,” abstains from eating the five pungent vegetables; green onion; garlic; onion; chives; and leeks.

I am not nearly as evolved as my friend so as I said, this is a “Sanchia Inspired” dish.
I did use quite a bit of garlic and even some cheap,  dried onion flakes.
I’m just not ready to give up the pungent…

Also, for meat-eaters who have a hard time getting excited about diving into a pile of vegetables, this is a truly delicious way to fill up on healthy squash that tastes smokey, spicy, and dare I say it? more than a tad Manly!

NOTE:  If you’re a vegetarian who consumes dairy, go ahead and use regular sour cream and even add some Monterrey cheese at the end, melted on top!

HERE IS WHAT TO DO:

  1. Turn your oven on to 400.
  2. Into any oven-friendly dish or tray of your choice, place:
    1 Spaghetti Squash (or any type of Squash of your liking), crudely cut into about 3 or 4 pieces, skin on. That’s right. No fussing with peeling.
    1 Large, Red Pepper, cut into about 3 chunks, pith and seeds removed.
    3 Large garlic teeth, skin on (you will easily remove the skin once roasted).
  3. Sprinkle a few tablespoons of White Truffle Oil OR Extra Virgin Olive Oil over the vegetables, and some Sea Salt.
  4. Bake for 30 minutes, or until fork-tender.
  5. Now, using a cloth to hold the hot squash, scrape out your softened squash meat with a large, sharp-edged spoon into a large soup pot.  This is going to go onto the stove.
  6. Pop the softened, roasted garlic teeth right out of their skin and toss them into the soup pot.
  7. Place the roasted peppers into the pot as well.
  8. Add 2 cups of water and two teaspoons of vegetable broth base or cubes.
  9. Now, into the pot with the Squash, Peppers, Garlic & Water, ADD:
    1/2 teaspoon of Chipotle Powder (or a teaspoon of Chipotle Chilis from a jar or can)
    1/4 teaspoon of Chili Powder
    1/2 teaspoon of freshly grated ginger root
    1/4 teaspoon onion flakes (mine, no kidding, are from a Dollar Store)
  10. Take out your hand blender (or toss the concoction into a good blender) and blend until very smooth.
  11. Simmer on low until you are happy with the flavor, about 20-30 minutes.
  12. Ladle your soup into a bowl.
  13. Swirl of Dollop a tablespoon of Vegan Sour Cream.
  14. Shed a few fresh Thyme Leaves onto the top. If you don’t have fresh thyme, that’s ok. Just sprinkle fresh parsley or oregano for decoration and a bit of flavor.
    I have a sense that a bit of Fresh Mint could be very interesting!

TIP: To create my “swirl” design, all I did was spoon some of my sour cream mixture into a small plastic baggie. Then I snipped a corner and piped! Easy, breazy!

This would be lovely served with some warm, grilled herb bread.

SUBSTITUTIONS:

If you are not vegan, just use regular sour cream!
If you don’t have fresh ginger, use powder ginger! Ditto for the thyme, but try to grind it up before adding if it’s dry. This will bring out the flavor.

 

Comfort Food

Mediterranean Inspired Red Lentil Soup

June 19, 2017

We are attracted to food as much by color as by flavor.To my eye, red lentils have always looked so much more appealing than the typical, muddy-colored lentils I usually cook up with a big old ham hock. Their color lies something between creamy orange sickle and apricot.
Plus, they have the added benefit of cooking up pretty quickly.

The pretty soup took only 25 minutes to make … from beginning to end, yet it has a surprising medley of flavors going for it. It’s has  a bit of heat, a touch of tang, and a few surprises. Plus, it is super quick and easy to prepare.

Here’s how I did it.

RED LENTIL SOUP WITH MINT & BASIL

Into a deep sauce pan or soup pot, dribble 2 tablespoons of good olive oil.
To this, add:

  • 2 claws garlic, minced
  • 1/2 cup onion, chopped
  • 1 medium tomato, chopped
  • 1 medium carrot, chopped
  • 1 small potato, cubed

Sauté the above mixture about two minutes, then add:

  • 1 cup water (adding more as needed as the lentils cook)
  • 1 cup red lentils
  • 1 tbsp vegetable bouillon, photo below (or 1 chicken stock cube)
  • 2 tbsp real butter or good butter substitute. I use Earth Balance in just about everything.
  • 1 tbsp paprika
  • 1 tsp curry powder
  • 1/4 tsp turmeric (optional)
  • 1 shake of nutmeg
  • 1/4 tsp red pepper flakes
  • 1 tsp rice vinegar or white vinegar (or lemon juice). Do not overdo the acid.

Allow this concoction to cook until the lentils are nearly soft, about 10- 15 minutes.
Then add:

  • 10 leaves freshly chopped basil leaves
  • 10 leaves freshly chopped mint leaves

Simmer until the lentils are soft, the carrots and potatoes soft to bite, but not mushy.

TIPS: If you’re a meat-eater and  want to make this into a heartier meal , add 8 ounces of breakfast sausage a few minutes after adding the lentils. Add by breaking the raw sausage up with your fingers or a wooden spatula in order to make small, bite sized bits.  Serve with warm bread or croutons.

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