Tag Archives: lentils

Easy Coconut Curry Lentil Soup

Yesterday we ate a late lunch, so I scrapped my planned dinner menu and searched around for something lighter.  I looked around my pantry for what I already had and decided to make lentil something.  Using vegan lentil soup as my search term, I came across this recipe.  I didn’t have greens of any sort and made the soup without them.  The soup fragranced my house with exotic curry and in short order, we were enjoying little bowls of this soup.  The original recipe says it freezes well, so if you’re making soup for one, this is a winner!

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I had most everything on hand–subbing ground ginger for fresh.

ingredients

  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, minced, or 1 tsp ground ginger
  • 2 TBSP tomato paste
  • 2 TBSP curry powder
  • ½ tsp hot red pepper flakes
  • 4 cups No Chicken broth
  • 1 (140z) can light coconut milk
  • 1 (14 oz) diced tomatoes
  • 1 1/2 cups dry lentils
  • salt and pepper, to taste
  • cilantro for garnish
  • rice for serving

Add a splash of No Chicken broth to a large stock pot and saute the onion and garlic until the onion is translucent–about 2-3 minutes.

saute onion garlic

Add ground ginger, tomato paste, curry powder, and red pepper flakes.  Stir to combine and cook for another minute.

add spices tomato paste

Add broth, coconut milk, lentils and diced tomatoes.  Stir to combine.

add broth coconut milk tomatos

Cover and bring to a boil.  Reduce heat to a simmer and cook for 30-35 minutes, until lentils are tender and soup is thick.

cover and simmer

Taste the soup and adjust seasonings (add salt and pepper) to your taste.

taste and adjust seasoning

Spoon prepared rice into bowls and add the lentil curry.  Garnish with cilantro.

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Quick and easy enough for a weeknight, yummy and comforting.  I think we’ll have the leftovers tonight rather than freezing them.  Mmmm-mmmm-mmm!

 

 

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Filed under comfort food, dairy-free, dinner, lunch, Potluck, recipe, vegan

Meaty Beany Chili

My fav goddess of all things vegan, Isa Chandra Moskowitz, recently published a new cookbook.  Naturally, I felt I NEEDED to buy it, so I did (with a little help from a timely coupon from Barnes and Noble).  Her cookbooks have become the go-tos of my journey into vegan land; great recipes that come together quickly and easily, peppered with Isa’s entertaining brand of snark.  What’s not to love?!  Make this recipe and then trot on out or click into your favorite bookstore to buy a copy of Isa Does It.  You’ll be glad you did!

On with the recipe then.  This is now my go-to chili.  Really meaty without even a touch of real or vegan meat.  Warming.  Spicy.  Satisfying.  You can make it in a crockpot.  Bazinga!  Have a look and see for yourself:

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I altered the original recipe ever so slightly–I only had a 14-oz can of tomatoes, so subbed in some cherry tomatoes I froze from last summer, subbed pinto beans for the kidney beans, and used No Chicken broth to saute the onion, pepper and garlic, as well as in place of the water called for in the original.

ingredients

  • enough No Chicken Broth or Veggie Broth to saute
  • 1 yellow onion, diced medium
  • 1 green pepper, seeded, diced medium
  • 6 cloves garlic, minced
  • 2 jalapenos, thinly sliced (seeded, if you want it less spicy)
  • 3 to 4 tablespoons mild chili powder
  • 1 tablespoon dried mexican oregano
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons salt
  • Several dashes fresh black pepper
  • 1/8th teaspoon ground cloves
  • 2 cups No Chicken Broth (plus extra as needed)
  • 1 cup dried brown lentils
  • 1 28 oz can crushed tomatoes (or 1 14-oz can diced tomatoes plus 2 cups frozen, pureed tomatoes)
  • 1 1/2 cups cooked pinto beans, rinsed and drained (15 oz can)
  • 1 1/2 cups cooked black beans, rinsed and drained (15 oz can)
  • 1 tablespoon pure maple syrup
  • 2 tablespoons lime juice

Seems like an intimidating list of ingredients, but fear not.  You’ll just methodically measure things out and pretty much dump things into a slow cooker!

First, saute the onion, green pepper and jalapeno until the onion is translucent, about 7 minutes or so.

onions and peppers

Add the garlic, and continue to saute until the garlic becomes fragrant, about 30 seconds.

add garlic

Dump the saute into your crock pot along with everything else on the list. Give it a stir, cover, set the cooker on low, and leave it alone for 8 hours–lentils should be tender.  You may want to adjust seasonings after cooking, and possibly add a bit more broth to thin as needed.

saute in the crock pot

add the rest

give it a stir

Voila!  Get home from work, your house smells amazing and you get to enjoy the yummiest chili ever for dinner!

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This is a hearty chili that will not only satisfy, but take the chill out of a winter day.

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You can also make this in a pot on the stove–see the original recipe for instructions.

 

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Lentil, Mushroom and Rice Cabbage Rolls with Mustard Sauce

St. Patrick’s Day is lurking right around the corner; the time of year this Norwegian starts callin’ herself Fiona and enjoys doin’ the Irish thang: the wearin’ of the green, drinking beer, eating corned beef and cabbage…..Wait!  What’s a vegan to do about that last thing?!  Cabbage Rolls!  Cooked just like corned beef and cabbage, spices and all.  Served with Irish Soda Bread and a stout beer.  Who needs the corned beef?yum4

In spite of the use of a slow cooker, this meal is time-intensive.  If you don’t have all day, cook the cabbage to “harvest” the leaves and make the filling the night before or even on multiple nights before.  The mustard sauce can also be made in advance.  Bake the soda bread right before serving dinner for maximum yumminess.

My go-to vegan blog, FatFree Vegan Kitchen got the cabbage rolling, my recipe is based on hers.

ingredients cabbage rolls

For the cabbage rolls:

  • 1 large cabbage
  • 3 cups cooked lentils (from 1 1/4 cup dry–follow package instructions, adding 2 minced cloves of garlic, salt and pepper to the pot)
  • 1 cup cooked rice (or other cooked grain of your choice:  bulgur, quinoa, barley,….)
  • 1 medium onion, chopped
  • 2 cloves garlic, minced  (4 cloves shown, because you need 2 for the lentils)
  • 1 package mushrooms, chopped
  • 2 TBSP fresh parsley, minced
  • 2 tsp lemon juice
  • 1 tsp paprika
  • 1/4 tsp allspice
  • 1/4 tsp red pepper flake
  • 1/2 tsp salt
  • 1/2 tsp pepper

Added to the crock pot to make a whole meal:

  • 4 or 5 carrots, cut into 2″ pieces
  • 3 or 4 potatoes, cut into chunks (peeled or not)
  • 1 celery heart, chopped
  • 1 TBSP pickling spices
  • 1 stout or porter beer
  • No Chicken broth, for the pot and to saute the onions, garlic and mushrooms

Cook the lentils and rice (separately) according to package directions, adding garlic, salt and pepper to lentils as they cook.

simmer lentils

Cutting at an angle, remove the core from your cabbage, along with any outer leaves that look a bit gnarly.

remove core

Place the cabbage, core-side up in a large pot and fill with water until the cabbage starts to float, or is covered.  Bring to a boil and simmer, carefully pulling off leaves with tongs as they begin to loosen.  I helped some of mine to loosen using a knife near the core end.

simmer cabbage, core up

Collect 10-12 leaves if large, up to 14 if you end up with some smallish ones.

collect leaves as they loosen

Saute onions and garlic in broth until onions start to caramelize, about 10-12 minutes, adding more broth as needed.  Add mushrooms and saute until softened and water that the mushrooms give off has cooked off.

saute onions garlic and shrooms

Combine lentils, rice, mushrooms, onions, garlic, parsley, lemon juice and spices in a large bowl.

mix filling

Trim the thick stem on each cabbage leaf to allow for easier rolling.

trim thick stem

Place about 1/3 cup of filling near the stem end of a cabbage leaf.  I measured for the first leaf, and eyeballed it from there.

place filling near stem

Fold the stem end over the filling.

fold stem end over filling

Fold in each side.

fold sides in

And roll tightly, placing rolls seam-side down in the bottom of your crock pot.  I didn’t have some of mine rolled tightly enough and some of the rolls came apart while cooking.  (Lentils on the loose!)  I would recommend refraining from overfilling your rolls (my tendency) so you can get the cabbage to roll a second time over the filling, or to fasten the rolls with toothpicks.

roll up tightly

Keep rolling and packing.  It’s best to try to squish them all on the bottom in one layer.  My crock pot is smallish and making two layers added to the issue with the rolls coming apart–I think.

place in bottom of cooker

Place carrots, potatoes and celery on top of the rolls.  Sprinkle with pickling spice or place the spice in a tea ball or cheesecloth bag if you want to contain them.  Pour the beer over the top; add No Chicken Broth to cover.

add potatoes carrots celery spices and liquids

Place crock pot on high for 4 1/2 hours.  Sometime during the slow cooking, make the mustard sauce:

ingredients gravy

  • 2 cups No Chicken Broth
  • 2 TBSP cornstarch
  • 1 cup non-dairy milk
  • 2 TBSP miso (white or yellow)
  • 2 TBSP nutritional yeast
  • 1 TBSP soy
  • 4 TBSP Dijon mustard
  • ground pepper

Place broth in a medium pan and heat to a simmer.  Dissolve cornstarch in non-dairy milk, whisk into the simmering broth.  Whisk in miso, nutritional yeast, soy and Dijon.  Add pepper to taste.  Beware–watch this sauce carefully while heating it.  It boils over quickly and will leave quite a mess for you to clean up.  Not that I’ve ever done that……

simmer until thick

Make soda bread right before the cabbage rolls and veggies are ready, open up a nice, cold, dark beer, top everything with a bit (or  lot!) of the mustard sauce and TADA!

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This meal totally has the feel of a corned beef and cabbage meal–just as savory, hearty, filling and yummy!

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I made everything in one day and felt like I’d spent all day cooking and washing dishes.  The meal was so worth it, but I’m using the cook some of it ahead of time method next year!  Happy St Patty’s Day!

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Filed under comfort food, crock pot, dairy-free, dinner, Holiday foods, recipe, Vegetarian

Lentil Soup and Corn Bread (Vegetarian, Gluten-Free and Dairy-Free!)

Vegetarian, gluten-free, dairy-free….but most of all, a warm, hearty and seriously yummy winter comfort food dinner.  I have good friends, who between them, have these food requirements.  I love to have friends over for dinner, and these two really challenged my usual repertoire.  Advice from a  few gluten-free cookbooks and a search of recipes I usually make, resulted in this really wonderful combination!

The soup couldn’t be easier, and the corn bread is adapted from my cooking bible, The Better Homes and Gardens Cookbook.

For the Lentil Soup:

  • 2 quarts vegetable broth
  • 2 cups water (to start–you will probably add more water later to adjust the thickness of the soup)
  • 2 cups lentils, rinsed
  • 1-16oz can diced tomatoes
  • 1 cup rice (I used a wild rice mix.  My original recipe calls for 1 cup barley–a product with gluten.  If you can have gluten and prefer barley, by all means use that instead! I was also thinking quinoa might be yummy…)
  • 2 cups chopped onion (1 large or 1 1/2 medium onions)
  • 2 cups chopped celery (1 celery “heart”)
  • 2 cups chopped carrots (4-5 carrots)
  • 1/2 cup vegetable oil (I used canola.)
  • 2 TBSP chopped fresh parsley
  • 1 TBSP salt
  • 1/2 tsp pepper
  • 1 envelope dry onion soup mix
  • 2 packages frozen chopped spinach, partially thawed.

NOTE: Check all packaged ingredients to be sure they are gluten-free.

Place everything EXCEPT the spinach in a large stock pot over medium heat.  Bring to a boil and then cover, reduce heat, and simmer for 50 minutes to an hour.  Leave the spinach packages sit on the counter to start thawing.

After the 50-60 minutes, add the spinach.

Stir to combine, cover and continue to simmer until lentils are tender and rice (or barley) is cooked through; an additional 10-20 minutes.  At this point, you can let the soup sit at a low simmer or in a crock pot until you’re ready to eat it.  How easy-peasy is that?!

For the Corn bread:

  • 1 cup rice flour blend (recipe below, after the slideshow)
  • 1/4 cup sugar
  • 4 tsp baking powder
  • 3/4 tsp salt
  • 1 cup yellow corn meal
  • 1 tsp powdered xanthan gum
  • 2 eggs
  • 1 cup unflavored almond or soy milk (I used almond milk)
  • 1/4 cup grapeseed oil

Preheat oven to 425F.  Grease a 9x9x2″ pan with a vegetable shortening.

Stir rice flour blend, sugar, baking powder, salt, and xanthan gum together in a medium bowl.

Add corn meal, stir to combine.

Add eggs, almond milk and grapeseed oil; stir until just smooth–do not over-beat, or your corn bread will be tough.

Pour batter into the pan. 

 Bake 20-25 minutes–until golden brown and a toothpick comes out clean.

Cut into slices and serve with the Lentil Soup!  Yummy!

I ended up adding an additional 4 cups of water to my soup, and it was still thick and hearty.  The corn bread–my first attempt at making it gluten-free–turned out crispy on the top, with a light, tender texture inside.  It was way yummy, and tasted just like corn bread with regular wheat flour! 

This meal would be delicious with just the fam, but was extra yummy spiced with conversation, laughter and good friends.  ❤

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Rice Flour Blend:

  • 2 cups white rice flour
  • 2/3 cup potato starch
  • 1/3 cup tapioca flour

Mix all the ingredients thouroughly and store in an air-tight container.

All of these ingredients, and the xanthan gum, can be found at health food stores and larger supermarkets.

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Filed under comfort food, crock pot, dairy-free, dinner, Gluten-free, lunch, Potluck, recipe, Vegetarian