Wednesday, December 27, 2017
I’ve been searching for an authentic crushed lentil soup that tastes as good as the restaurant soups. After scouring over several recipes, I found that they all include cumin – which surprised me. Some include carrots and some recipes leave them out. I like the bit of sweetness they add. I made some homemade pita chips and topped with a bit of salt and za’atar spice.
Lebanese Lentil Soup
By Amanda’s Plate
1 cup chopped yellow onion
3/4 cup finely shredded carrots (1 large carrot)
1/2 cup finely chopped celery (2 small)
2 large garlic cloves, finely minced
1 1/2 cups red lentils (they look orange)
3 tablespoons short grain rice
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground turmeric
1/2 teaspoon ground white pepper (or black pepper)
2 tablespoons extra virgin olive oil
8 cups low sodium vegetable stock – or water
3 tablespoons fresh lemon juice and more for serving
Rinse lentils and rice under cold water until water runs clear.
Place lentils and rice in a stock pot with 2 cups of the vegetable stock and bring to boil. Reduce to a simmer and place the lid on the pot.
In a skillet, heat extra virgin olive oil and sauté onion, celery, carrots and garlic. Add in the cumin, turmeric, white pepper and salt. (heating the spices draws out more of the flavor).
Add the vegetables and spices to the pot of lentils.
Once vegetable stock has been absorbed, add the remaining 6 cups and continue to simmer for 35-40 minutes, or until lentils are tender.
Squeeze in fresh lemon juice.
Taste and season if needed.
Monday, December 18, 2017
I modified the original recipe dressing a bit to add some sweetness and tang.
Along with the suggested tamari, I added a few splashes of red wine vinegar and some Agave to, taste. I didn’t have lima beans so added pistachio nuts instead to add some texture.
Couscous Sprout Salad
Gary Null – Vegetarian Cooking for Good Health
2 cups cooked couscous (I used one cup of Pearl couscous – it’s bigger)
1/2 cup diced carrots
1/4 cup chopped fresh parsley
1/2 cup cooked fava or lima beans (or pistachio nuts)
3 tablespoons tamari
***I added red wine vinegar and Agave
2 green onions diced (optional)
2-3 tablespoons raisins
1/2 cup sprouts (we buy ours from the farmer’s market and keep in fridge)
3 tablespoons extra virgin olive oil
1/4 teaspoon freshly ground black pepper
Combine all the ingredients in a medium-size bowl, toss, and serve at room temperature
Thursday, December 14, 2017
Since I already committed to the recipe, and couldn’t get my spiralizer to cut the potatoes into noodles, I decided to just cut the sweet potatoes into long, thin slices. I didn’t really feel like I was eating noodles, but the flavors were all there so it was worth the effort. I’ve used the spiralizer for zucchini, which is much softer and it worked great. I figure I have all winter to figure out the secret to making sweet potato noodles!
Southwestern Sweet Potato Noodles
Food Network Magazine
3 small sweet potatoes, peeled
1/4 cup vegetable oil
kosher salt and freshly ground pepper
1 small red onion, halved and thinly sliced
1 red bell pepper, cut into thin strips ( I only had green on hand)
1/2 – 1 small Serrano chile pepper, thinly sliced into rounds
(since I didn’t have one, I added some red pepper flakes for heat)
1/2 cup frozen fire-roasted corn (Trader Joe’s usually carries)
3 cloves garlic, finely chopped
3/4 teaspoon ground cumin
3/4 teaspoon chili powder
1/2 teaspoon ground coriander
1/2 cup fresh cilantro, roughly chopped
juice of 1/2 lime, plus wedges for serving
Preheat the broiler. Cut the potatoes into long noodles using a spiralizer (or use store bought – but I could only find with egg in them). I cut potatoes into long, thin strips.
Spread on a rimmed baking sheet, drizzle with 2 tablespoons vegetable oil and sprinkle with 1/2 teaspoon salt and a few grinds of pepper. Broil until browned in spots and slightly softened, 3-4 minutes.
Heat the remaining 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Add the red onion, bell pepper and Serrano; cook, stirring until just softened, about 3 minutes. Add the corn, garlic cumin, chili powder, coriander, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are tender, 3-5 more minutes.
Add the broiled sweet potato noodles and 1/4 cup water to the skillet with the vegetables. Cook, gently tossing, until the noodles are coated and tender, 1-2 minutes. Remove from the heat and stir in the cilantro and lime juice; season with salt and pepper. Serve with lime wedge.
Saturday, December 2, 2017
I plan to make these again for the Holidays and the only thing I’ll do different is make a double batch. If you love coconut, then these tiny bites of goodness are for you. Perfect to keep in the fridge for a quick little snack.
No Bake Coconut Snowballs
Simple Vegan Blog