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Lentil Soup

Ingredients
• ¼ cup of vegetable broth for sautéing
• 2 cups chopped onion
• 2 stalks celery, chopped
• 3 large cloves garlic, finely chopped
• 1 t. cumin
• 1 t. dried basil
• 1/4 t. salt, plus more to taste
• 1 cup peeled chopped carrots (I julienne mine and then chop)
• 1 14-ounce can crushed tomatoes
• 6 cups low-sodium vegetable broth
• 2 cups water
• 2 cups dry green lentils
• 2 cups of finely shredded kale or spinach
• Ground black pepper, to taste
Prep Time: 15 minutes Cook Time: 60 minutes Total Time: 75 minutes
Yield: 6-8 servings

1. In a large stock pock, heat the vegetable broth over medium-high heat, adding the onions, garlic and celery once hot.
2. Stirring often, cook until the onion is fragrant and tender, about 4-6 minutes. Add more vegetable broth as needed.
3. Add the cumin, dried basil, and salt, and cook for 2 minutes more, stirring constantly.
4. Add the carrots, crushed tomatoes, vegetable broth, water, and lentils.
5. Bring to a boil, then reduce the heat and simmer for 45 minutes to 1 hour, or until the lentils and carrots are soft.
6. Add the kale or spinach and simmer for 5 minutes.
7. Add salt and pepper to taste, and serve hot.
Adapted from: http://dairyfreecooking.about.com/od/hotsoups/r/Vegan-Lentil-Soup.htm

Spicy Lentil Dahl

• ¼ cup of vegetable broth for sauteing
• 1 cup finely chopped white onion
• 2 cloves garlic, finely chopped
• 1 T. finely chopped fresh ginger
• 4 cups water or vegetable broth
• 1 cup dried red lentils, rinsed and picked over
• 1 t. cumin
• 1 t. coriander
• 1 t. tumeric
• ¼ t. cardamom
• ¼ t. cinnamon
• ¼ t. cayenne pepper
• Or can replace the above spices with 1 – 1 ½ T Garam Masala
• 1 t. salt, or to taste
• 2 T. tomato paste or one can of diced tomatoes
Prep Time: 10 minutes Cook Time: 35 minutes Total Time: 45 minutes
1. In a 3-quart stockpot or other medium-sized soup pot, heat a small amount of vegetable broth over medium heat. Once the broth is hot, add the onion, garlic and ginger. Cook, stirring often, adding more broth as necessary until the onions are translucent, about 6 minutes.
2. Stirring constantly, add the water or broth, lentils, spices and salt. Bring to a low boil, then turn down the heat to low, cover and let the soup simmer for about 20 minutes,or until lentils are very tender.
3. Stir in the tomato paste until well combined. Cook several minutes more, or until the soup is desired temperature and consistency, adding more water to the dahl if needed.
Stores well in the refrigerator or freezer.
Adapted from: http://dairyfreecooking.about.com/od/soupschilistews/r/lentildahl.htm

0321151344[1]

Ingredients:

I bunch of leeks finely chopped (There were 3 leeks in my bunch. Could substitute 2 cups of yellow onions finely chopped.)

4 cloves of garlic minced

7 cups of vegetable broth

1 teaspoon each  dried basil, oregano and rosemary

2 bay leaves

2 ribs of celery finely sliced

2 cups of green split peas sorted and rinsed

2 large carrots roughly sliced

4 large potatoes cubed

salt to taste

Methods:

1. Saute the leeks and garlic in a small amount of vegetable broth in the bottom of your pressure cooker or large pot over low to medium heat until the leeks are soft.

2. Add the herbs and the rest of the ingredients (except salt).

Pressure cooking: Bring to full pressure if pressure cooking and then cook for 6 minutes.(I think it is a little longer 8 minutes in an electric pressure cooker)

Regular cooking: Simmer for 1 1/2 hours or until the peas are soft. Stir regularly.

Slow cooker: Add sauteed leeks and garlic to slow cooker. Add the other ingredients. Cover and cook  until peas are soft. High for 5 -6 hours. Low for 8 – 10 hours.

Add salt to taste. If you want a smooth soup you can blend with an immersion blender before serving.

So for breakfast today I wanted to do something different from our usual cornmeal porridge.

Here is the results:

Preheat oven to 425 F.1214141723[1]

In a blender place:

2 cups water

1/2 cup Nutritional Yeast

1/4 cup almonds

1  tsp garlic powder (alter to taste)

1 1/2 tsp onion powder (alter to taste)

1 tsp of cumin or to taste

salt and pepper (optional) to taste

Blend until smooth and creamy. If you have a high speed blender allow to warm up as well.

In a lightly oiled or sprayed baking dish place the following:

1 1/2 cups of stone ground corn meal

1/2 cup chopped red/yellow sweet peppers1214141739[1]

1 cup frozen corn kernels

finely chopped jalapeno pepper 1/4″ or to taste

optional (chopped tomato, some finely chopped olives, finely chopped cilantro)

Pour the mix from the blender over the contents of the baking dish. Add another 4 cups of hot water (use to wash out blender).

Place in preheated oven and bake for 15 minutes. Remove from oven and stir. Place back in oven for a total of 45 to 55 minutes (depending on how well it bakes) until the top is gently firm.

Serve warm. May garnish with a little salsa.

Adapted from this post: savory breakfast polenta

Here are some other ideas I am thinking of trying though will modify to remove the oil and processed vegan cheese:

Vegan Polenta Cakes 

Polenta Scramble

Here are links to a couple of recipes I am planning on trying

http://www.chow.com/recipes/29207-thai-vegan-coconut-ice-cream

http://www.readymade.com/blog/readymade/2011/05/13/you_should_make_homemade_vegan_date_sweetened_coconut_ice_cream

Use either Rice, Soy or Whole Wheat macaroni. Have 4 cups cooked.

Sauce:

2 cups water

2/3 cup of nutritional yeast

1/4 cup of Olive oil

1/4 cup canned sweet red peppers (optional)

2 TBPSN cornstarch

2 TBSPN lemon juice

1 tsp onion powder

1/2 tsp garlic powder

2 tsp salt

 

In a blender, blend all ingredient together until very smooth. Pout into saucepan and cook over medium high heat until thickened, stirring constantly.

Add the cooked macaroni and stir thoroughly. Once mixed serve while hot.

 

 

1 medium onion chopped

1 green or yellow pepper chopped

1/2 jalepeno chili finally chopped

3 cloves garlic minced

4 cups cooked brown rice

2 cups of kale, chard, spinach, or collard greens finely chopped

1 1/2 cups of tomatoes (fresh chopped, or canned with liquid reserved)

1 1/2 cups cooked black beans

1 tsp ground cumin

1 tsp cayene chili powder

1/2 tsp chipotle chili powder

1/2 tsp smoked paprika

salt to taste

Directions: Serves 8

In a non stick skillet on medium heat place onion and 2 TBSP water and stir until it starts to brown. Add peppers, jalapeno, and garlic and cook for another 2 minutes but dont burn the garlic. Add all the remaining ingredients and stir and cook for about 15 minutes. If it becomes dry or sticks add a little vegetable broth, tomato juice or water.  Add salt to taste.

Warm tortillas on a non stick griddle or skillet. Serve by placing beans and rice in burrito, add salsa or sour creme (see recipe for vegan alternative). For gluten free use corn tortillas or use without tortillas..

Adapted from recipe from FatFreeVegan.com