red lentils - vegetarian recipes

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Schezwan paneer recipe | paneer schezwan | schezwan chilli paneer

Navratri (2018)

Vegan Mushroom Bourguignon With Potato Cauliflower Mash – Instant Pot

Caribbean Greens and Beans Soup










red lentils vegetarian recipes

ETHIOPIA vegan cookbook on Kickstarter

August 29 2018 The Lotus and the Artichoke 

ETHIOPIA vegan cookbook on KickstarterThe Lotus and the Artichoke – ETHIOPIA just launched on Kickstarter! watch the video: PRE-ORDER the ETHIOPIA vegan cookbook: http:/­­/­­kck.st/­­2NrnNXl This year I traveled to Ethiopia in the weeks before Easter - one of several special times of fasting, when the majority of the country eats entirely vegan! I explored the central cities, traveled overland to the north, went trekking in the highlands and stayed with families in remote villages. As with all my travels and culinary research, I am extremely grateful for the privilege to learn, share & exchange, and be guided & supported by many families and professional cooks who invited me in their kitchens and shared amazing meals with me. Since returning to Berlin, I’ve been cooking Ethiopian and Eritrean food practically non-stop, recreating recipes and dishes, constantly inviting friends and guests to my cooking studio for lunch and dinner parties. Abebech showing me traditional village cooking in the Ethiopian Highlands. Making Injera for the first time in Ethiopia The Lotus and the Artichoke – ETHIOPIA is my newest cookbook with original recipes, artwork, photography and stories inspired by these latest culinary adventures. It includes over 70 recipes based on the mouth-watering meals in bustling cities & towns, at road-stop eateries, and in rural highland villages. As with my previous 5 cookbooks, I have written, illustrated, cooked, photographed, and designed this book myself. The Lotus and the Artichoke is the ultimate combination of my passions: art, travel, vegan cooking, and photography. The ETHIOPIA Cookbook at a glance: - My 6th cookbook of vegan recipes inspired by my travels, stays with families, and cooking in the kitchens of restaurants worldwide - 140 pages with 70+ recipes and over 60 full-page color photos - Personal stories, art, and recipes inspired by my travels and culinary adventures in East Africa - Also based on experiences with international communities of Europe (London, Paris, and Berlin) and North America (Philadelphia, New York, and Washington D.C.) and over 25 years of vegan cooking - Ethiopian & Eritrean classics, familiar restaurant & family favourites, delicious delights, wonders & surprises, and creative culinary experiments - Discover new flavors, tasty spices, and cooking skills - Great for cooks of all levels, from beginner to advanced: Recipes use easy-to-find ingredients (Cook everything, anywhere!) - Delicious, easy-to-follow recipes designed to satisfy and impress eaters of all ages, tastes, and minds - Available in ENGLISH... und auch auf DEUTSCH! Doro Wat – spicy seitan stew Spinach Dinach Butecha – Chickpea “Egg” Salad Minchet Abish – spicy soy mince & walnuts Duba Wot – pumpkin stew Shimbra Asa – chickpea “fish” Asa (Jackfruit) Tibs Fosolia – green beans & carrots Pizza Lalibela Ingudai Tibs – spicy mushrooms Shepherd’s Pie – lentil filling & mashed potato topping Ambasha – sweet bread Recipes in The Lotus and the Artichoke – ETHIOPIA - Traditional Berbere spice mix (simple + advanced) - Nitir Qibe – spiced butter/­­oil - Mitmita – extra hot spice mix - Yewot Qimen – black pepper spice mix - Shiro – chickpea/­­bean spice mix - Data (Yekarya Delleh) – roasted chili, garlic, onion & herb sauce - Traditional Injera – Ethiopian sourdough crepe - Quick Injera - Ambasha - sweet raisin bread - Doro Dabo – baked stuffed bread - Difo Dabo - spiced bread - Pizza Lalibela - with tomato sauce & roasted potato topping - Sambosa – savory pastry with lentil filling - Senig Karia – roasted spicy stuffed chilies - Injera Firfir – traditional flatbread with spicy tomato sauce - Yesuf Fitfit – chopped injera & lemon sunflower seed dressing - Kita (Injekita) – sweet breakfast flatbread & jam - Chornake /­­ Pasty – fried bread - Genfo – roasted wheat & barley porridge - Selata - super simple salad - Selata Delux - with mango, dates, avocado mixed greens & lentils - Butecha - chickpea “egg” salad - Selata Timtim - tomato salad - Selata Dinich - potato salad - Selata Bekarot - carrot salad - Telba - roasted flax dressing - Shiro Wot - chickpea puree - Misir Wot – red lentils - Doro Wot – spicy seitan - Soy Tibs - spicy soymeat strips - Ingudai Wot - spicy mushrooms - Bamia - spicy okra - Minchet Abish - spicy soy mince & walnuts - Shimbra Asa – spicy chickpea “fish” - Kik Alicha – yellow lentils - Atakilt Alicha – cabbage, carrots & potatoes - Keysir - beet root - Duba Alicha - pumpkin stew - Tikr Gomen - greens with garlic - Spinach Dinich - spinach & roasted potatoes - Fosolia – green beans & carrots - Asa Tibs – lemon pepper jackfruit fritters - Tofu Alicha - batter fried tofu in mild garlic & onion sauce - Ingudai Alicha – mushrooms w/­­ creamy cashew, lemon, pepper, thyme, parsley - Peppers & Potatoes - garlic ginger stir-fry - Inkulal Firfir – spicy tofu scramble & tomatoes - Ful – fava beans - Ayib – cottage cheese - Bedergan – roasted eggplant - Vegetable Lentil Soup - Vegetable Pasta – spaghetti with mixed chopped vegetables - Macaroni Firfir – noodles with garlic onion tomato sauce on injera - Shepherd’s Pie – lentil filling & mashed potato topping - Ethiopian Mashed Potatoes - Traditional Coffee Ceremony - Spiced Black Tea - Roiboos tea with lemon, ginger &cardamon - Mango Moringa Banana Smoothie - Injera w/­­ dates - Banana Bread - Fasting Muffins - Rooibos Tea Ice Cream Video: Justin P. Moore Music: Nils Kercher Nanfulle from Ancient Intimations (live) (C)2016 Ancient Pulse Music PRE-ORDER the ETHIOPIA vegan cookbook: http:/­­/­­kck.st/­­2NrnNXl The post ETHIOPIA vegan cookbook on Kickstarter appeared first on The Lotus and the Artichoke.

Dosa

July 1 2018 Vegan Dad 

Dosa Welcome to post two of two of fermented breads! If you made the injera recipe, you will find the method for this recipe very similar. And, like injera, the bread is a wonderful gluten-free addition to a meal. You may toss the first few as you get used to spreading out the batter but it is worth persevering to get it right. These are best served fresh, so halve the recipe if you need to.  INGREDIENTS Makes 2 dozen - 2 cups basmati rice - 1 cup red lentils - 1 tbsp fenugreek seeds - 2 tsp. salt - margarine - water for thinning, if needed METHOD 1. Soak the rice in cold water overnight. In a separate bowl, soak lentils and fenugreek in cold water overnight.  2. Drain the rice (discard the water) and add to a blender. Drain the lentils/­­fenugreek (save the water), and add to the blender with the rice. Add the salt and blend on high speed, adding as much of the lentil soaking water as needed to make a thin batter (like crepe batter). Add fresh water if needed. 3. Transfer the blended mixture to a large glass jar, and affix a piece of cloth over the mouth of the jar. Let ferment at room temperature for about 2 days, or until bubbly and foamy. 4. Stir the batter, adding water if needed to thin it if needed. It should still coat the back of a spoon but not be too thick.  5. Preheat a non-stick pan over medium heat. When pan is heated, add 1/­­4 cup of batter to the pan. Use the back of a spoon to speed the batter thinly--start in the middle and quickly spread outward in a circular motion.  6. Cook until the does is dry and the edges start to curl up a bit. Remove from heat to a cooling rack. Spread a thin layer of margarine over the surface of the dosa, and roll while still warm. Store under a towel until ready to serve. Repeat with remaining batter. 

One Pan Brussels Sprout and Red Lentil Pie with a Root Vegetable Crust

December 27 2017 Golubka Kitchen 

This post was created in partnership with USA Pulses and Pulse Canada. Since this is our last recipe of 2017, we wanted to make sure that it’s a special one. It needed to check all the boxes we usually try to check with our recipes: nourishing, delicious, seasonal, beautiful, convenient, and a little bit unexpected. This veggie and lentil-centered one pan pie is all of those things. It’s very cozy and fun to prepare, too. If I had a choice, most of my savory dishes would be one-pan dishes :) Convenience is hard to beat. That little bit of initial effort you put into assembling all the ingredients for a single-pan dish pays off incredibly well when you end up with a big meal, plus a ton of leftovers for the week, having only used one pan or pot in the process. This one-pan dish is something like a vegetable pot pie, but the crust is made up of thinly mandolined winter roots – potatoes, sweet potatoes, and celery root. The filling is shredded Brussels sprouts, mushrooms, and red lentils (you can add barley, too, for a grain component) that cooks in a mixture of healing spices and coconut milk. The whole thing is packed with a great variety of plants. It’s perfect for those looking to up their intake of vegetables after the holidays, but still wanting to keep their cooking hearty and cozy. The ingredient that takes this dish into the complete meal category are the red lentils. Vegetable dishes are great on their own, but adding any kind of pulses (lentils, beans, chickpeas, dry peas) to your plant-centric meals will up their nutrition and ability to satisfy quite a bit. Pulses are incredibly nutrient-dense, like superfoods, but they are also very affordable, unlike most other superfoods, so it’s a win-win all around. Try adding about a half a cup of pulses to your meals a few times a week – your cooking will greatly benefit from them, and you’ll be on your way to discovering a whole new world of deliciousness (of you haven’t already, of course). Head here for more of our recipes using pulses, and be sure to check out Half Cup Habit. Happy New Year! Thank you so much for visiting GK, trying out our recipes, and reading up on the self-care series. It all means so much to us .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post One Pan Brussels Sprout and Red Lentil Pie with a Root Vegetable Crust appeared first on Golubka Kitchen.

Cannellini and Lentil Jamaican Curry – 1 Pot

November 11 2017 Vegan Richa 

Cannellini and Lentil Jamaican Curry – 1 PotCannellini and Lentil Jamaican Curry. 1 Pot 30 Minutes. Easy Coconut Curry with Jamaican Curry spices and beans and red lentils. Vegan Gluten-free Soy-free Nut-free Recipe. 16+ gms of Protein.  This super flavorful curry came about when I wanted a hearty stew with lentils and chickpeas and of course spices. I was out of canned chickpeas (insert shocked emoji here) and lunch time was approaching in 30. I decided to shake off my urge to use berbere (seriously you need to make this blend), and used some of my Jamaican curry blend (new obsession begins).  This stew comes together very quickly. Just get everything out and ready to use. If you don’t have a Jamaican Blend, you can make your own. The onion caramelized, the spices cooked with it, then cook the lentils half way in a mix of coconut milk and water, add beans (add any cooked beans or chickpeas) and continue to simmer.  You can also add some veggies with the lentils. Add greens of choice, some lemon and cayenne and done. Serve as is, over rice, or with toasty bread. Amazing flavor and so satisfying! Continue reading: Cannellini and Lentil Jamaican Curry – 1 PotThe post Cannellini and Lentil Jamaican Curry – 1 Pot appeared first on Vegan Richa.

Instant Pot Eggplant Sambar Recipe – Indian Yellow Lentil Tamarind Dal

August 2 2017 Vegan Richa 

Instant Pot Eggplant Sambar Recipe – Indian Yellow Lentil Tamarind DalEggplant Sambar Recipe – Indian Yellow Lentil Tamarind Dal. Toor Dal Sambar with Eggplant or other seasonal veggies. Instant Pot or Saucepan Vegan Gluten-free Soy-free Nut-free Recipe. Jump to Recipe         Print Recipe Sambar is a tangy tamarind based dal with its own spice blend called sambar powder. It has many versions based on the region and family recipes from states in Southern India. This flavorful soup has a different flavor profile from the usual North Indian Dals. Serve it over rice or cooked grains or as a soup. Toor dal (split pigeon peas) are usually the pulse of choice to make sambar.  Toor Dal or split pigeon pea can be labelled as yellow lentils or yellow split peas. These split peas are slightly smaller and duller than yellow split peas and also cook a bit faster. Get the non shiny version if you get them from the Indian store. You can also make this sambar with Moong dal or Red lentils or yellow split peas. Cooking time will be less with those lentils.  Tamarind makes things look brown but believe you me that sambar is amazingly tasty meal. It is sour, savory, mildly sweet, well spiced and great as a soup or as a side with steamed rice cakes (Idli), or flatbread or rice. Both Instant Pot and saucepan instructions below. Continue reading: Instant Pot Eggplant Sambar Recipe – Indian Yellow Lentil Tamarind DalThe post Instant Pot Eggplant Sambar Recipe – Indian Yellow Lentil Tamarind Dal appeared first on Vegan Richa.

Cajun Spiced Smoky Vegan Sloppy Joes – Sloppy Lentils

July 30 2017 Vegan Richa 

Cajun Spiced Smoky Vegan Sloppy Joes – Sloppy LentilsSmoky Vegan Sloppy Joes with Cajun Spices. Easy Red Lentil Carrot Zucchini Sloppy mix. Serve between soft buns, dinner rolls, pita pockets or tacos. Vegan Nut-free Recipe. Soy free option. Easily Gluten-free.  Jump to Recipe      Print Recipe These sloppy joes are 1 Pot, easy and amazingly delicious. I use Red lentils in this recipe as they are less earthy than whole brown lentils and also cook faster. If you cook them in parallel the meal is ready within 30 minutes!   The sloppy lentils are also very versatile. Use them to make taquitos, tacos, wraps, fill up pita pockets, grilled quesadillas or sandwiches, or fill up baked potatoes for a taco baked potato and dress with salsa and vegan sour cream. Many options! For texture I use shredded zucchini and carrots that add volume and texture to the mix. You can also use some shredded sweet potato or other vegetables. Shredded veggies make a great filling for tacos or wraps, exhibit 1 (pulled Butternut tacos, I had forgotten how these were), shredded sweet potato or carrot bbq sandwiches. Flavors from paprika, loads of it, herbs and spices, tomato paste and sauces make this a deeply flavorful meal! The sandwiches get pretty sloppy, so I often serve these as wraps with fresh salsa or shredded cabbage or greens. The mix is great both warm and cold. The mix can also be served as a stew. Add some more water of broth and simmer. For a heartier meal, add in some crumbled tempeh with the lentils. Continue reading: Cajun Spiced Smoky Vegan Sloppy Joes – Sloppy LentilsThe post Cajun Spiced Smoky Vegan Sloppy Joes – Sloppy Lentils appeared first on Vegan Richa.

Mung Dal Fritters – Baked Moong Dal Pakoda

April 18 2017 Vegan Richa 

Mung Dal Fritters – Baked Moong Dal PakodaMung Dal Fritters – Baked Moong Dal Pakoda. Petite yellow lentils (split and skinned mung beans) soaked and blended to a batter to make pakoda/­­Bhajji with onions and greens. Use red lentils or chickpea flour for variation. Vegan Gluten-free Recipe These easy fritters use moong dal /­­ Mung dal which are split and skinned green moong beans. Moong Dal is often used to make dishes where chickpea flour is used, such as pancakes, fritters /­­pakora etc.  Moong Dal is often called petite yellow lentils in grocery stores like whole foods. See Dal names and photos here. Mung Dal makes soft nutty fritters. Add just onions and greens or add shredded veggies of choice to this versatile batter. You can use red lentils (split red lentils) to make these fritters as well. Red lentil batter does not hold its shape as well.  There are many kinds of pakoda/­­ pakora/­­bhajji/­­fritters in Indian cuisine. Some use besan(gram flour), chickpea flour, other bean or pea flour, some others use soaked moong dal or urad dal to make the batter. Some are simple spiced with cumin, mustard or carom seeds, some use have a tempering with curry leaves, and some others use spice blends. Most are deep fried.  Make these moong dal pakoda for a change from chickpea flour fritters. Serve with Mint Cilantro Chutney or other chutneys of choice or with Kadhi (spiced yogurt sauce). You can also use the batter to make thin pancakes like chickpea flour pancakes and serve for snack or breakfast. Let me know in the comments how they turned outContinue reading: Mung Dal Fritters – Baked Moong Dal PakodaThe post Mung Dal Fritters – Baked Moong Dal Pakoda appeared first on Vegan Richa.

Red Lentil Tortilla Soup

March 23 2017 Vegan Richa 

Red Lentil Tortilla SoupEasy Tortilla Soup with Red lentils. 1 Pot 30 Minutes! Add veggies of choice, garnish with tortilla chips or avocado. Vegan Gluten-free Soy-free Nut-free Recipe.  This easy 1 pot tortilla soup has red lentils, peppers, tomato, veggies that you want and a few spices. Put everything in a saucepan and simmer until done. I like red lentils in this soup as they cook quicker and make for a lighter dinner. Beans can be an issue for some for dinner, and this works out perfectly. You can also add in some uncooked washed quinoa while simmering. Add veggies of choice and serve with garnishes of choice.  Few ingredients, 1 pot, filling and quick. whats your favorite addition to tortilla soups?Continue reading: Red Lentil Tortilla SoupThe post Red Lentil Tortilla Soup appeared first on Vegan Richa.

Black Lentil & Vegetable Bolognese

January 23 2017 Green Kitchen Stories 

Black Lentil & Vegetable Bolognese Pavarotti’s “Nessun Dorma” (none shall sleep) is blasting on repeat in my headphones. But it’s the opposite case over here. All the children are finally asleep and while Luise is taking care of the dishes, I’m trying to channel my inner Italian so we can publish this recipe before another year has passed. We wrote our last blog post in Copenhagen and this one is brought to you from a house we are borrowing, on the slope of the Table Mountains in Cape Town, South Africa. If we keep this trend of travelling south for every new blog post, we will be writing the next one from Antarctica. It feels a little weird writing about these comforting and wintery pasta bowls from here, but I’m trusting that Pavarotti will help me channelling my inner Italian and get me in the right mood. It’s summer in South Africa, we’ve got lemon trees growing in the garden, there is a small pool, a cute kitchen and Elsa and Isac are keeping occupied by throwing grapes at each other in some kind of never-ending grape war. In short, we are very happy and grateful to spend a month here. Apart from the children’s fights, the scene is vastly different from two weeks ago when we shot this recipe. Isac had pneumonia, Elsa and Gabriel were snoring with colds and we were all cozied up (or more like stuck) in our Stockholm apartment - pale, tired and gloomy, surrounded by cold winter. The only thing we craved then were simple and comforting pasta dishes like this. Vegetarian bolognese is perhaps not one of our most unique recipe ideas but it is January food at its best, so we thought it might be something you’d also be interested in maning. We often make a kids pasta sauce that contains tomatoes, grated carrot, grated zucchini and red lentils. As it simmers, the lentils dissolve into the tomato sauce and it all becomes quite sweet and smoothly textured. It’s a simple way to sneak extra nutrients in a meal that our kids always are happy to eat. This is a slightly more adult approach on that dish. The sauce has more texture and chunks and a deeper flavour from herbs and red wine. We use black lentils as they stay intact in the sauce. The lentils work as replacement for the meat in the classic bolognese ragu - they both add protein and have a nice and soft, chewy consistency. We combine chopped and grated carrots to get a mix of textures. You can of course add more veggies if you prefer. We kept it simple and used what we had at home because of sick kids and cold weather, but also because it is what Italians do. “Pochi ingredienti, tanto tempo” (few ingredients, long cooking time) is an Italian expression - that I just invented, but I’m pretty sure Pavarotti would agree. Simple cooking with great ingredients is key in the Italian kitchen. However, if you have some mushrooms or an eggplant/­­aubergine at home, either of them would work excellent in this recipe as well as they add meaty texture to the dish and make it even more vegetable packed. Enjoy! That’s it, blog post number two of the year. And no babies were neglected this time. I even managed to mention Pavarotti three times, talk about grape wars and make up my own Italian food expression. If that doesn’t qualify me as a full-blooded Italian, I don’t know what does. You can call me Davide from now on.  Vegetarian Bolognese Serves 4-6 2-3 tbsp olive oil 1 large onion, peeled and coarsely chopped 3 garlic cloves, peeled and crushed 2 large carrots, peeled 2 sticks celery, rinsed 4 tbsp green olives, stones removed and slightly bruised 1 tbsp fresh basil (or 1 tsp dried) 1 tbsp fresh oregano, rosemary or marjoram (or 1 tsp dried) 125 ml /­­ 1/­­2 cup red wine 100 g /­­ 1/­­2 cup uncooked beluga lentils (or puy), rinsed 400 ml /­­ 1 1/­­2 cup vegetable stock (or water) 2 bay leaves 2 x 400 g /­­ 14 oz tins crushed tomatoes sea salt and freshly ground black pepper To serve pasta of choice (we used a lentil flour spaghetti) vegetarian parmesan style cheese fresh parsley olive oil Heat the oil in a large saucepan on medium heat. Add onion and garlic and sauté for a few minutes. Meanwhile, chop one of the carrots and the celery into 1 cm /­­ 1/­­2 inch chunks and add them to the pan along with olives and dried herbs (if using). Let soften for a couple of minutes, add the red wine and let cook until the alcohol evaporates. Add lentils, half of the vegetable stock, bay leaves, tinned tomatoes, fresh herbs (if using) salt and pepper. Grate the remaining carrot and add it as well. Bring to the boil, reduce the heat and let simmer for 30 minutes or until the lentils are cooked, stirring from time to time as not to burn the base of the sauce. Add the remaining stock or water, little by little, to loosen the sauce whenever it is looking dry. Cook your pasta of choice. Serve the sauce stirred through the pasta, topped with a sprinkling of grated cheese, fresh parsley or other herbs and a drizzle of oil. PS. We actually prepared one more blog post before we left and we will try to share it soon,  along with some photos and tips from Cape Town. Meanwhile you can see some snapshots from out trip on instagram.

Punjabi Dal Fry Recipe

July 25 2016 Vegan Richa 

Punjabi Dal Fry RecipePunjabi Dal Fry Recipe. Easy Dal Fry with whole spices and garam masala. Lentil Dhal. Use Red lentils or a combination or yellow lentils, split peas etc. North Indian Lentil Soup for the soul.  Vegan Gluten-free Soy-free Indian Recipe. Pin this post.  Wow, the past 6 weeks went by so quickly. My parents, my sister’s family, everyone visiting (a few weeks here and there), their adorable toddler, poop stories(toddlers ;), loads of Indian food and Summer Vacation! This week we will all slowly move back to normal routine, back to normal schedule for posts and some announcements. During the visit, I didn’t get much time to capture all of mom’s amazing cooking, but did manage to make a video of this delicious and creamy Dal. This Punjabi Dal fry is spiced with whole spices and a simple tempering of onion, chilies and garlic and some vegan butter. A restaurant version will need more vegan butter and some cashew cream to finish off.  Add more or less to preference. I use cloves and bay leaves and a tempering of onion and garlic. Add other whole spices of choice for variation. Fold in some spinach towards the end. Add veggies (chopped small) of choice with the tempering. Use red lentils(masoor dal) or petite yellow lentils (moong dal), or split pigeon pea(toor dal /­­ arhar dal), or split chickpeas (chana dal), or use a combination of 2 or 3 of the pulses. Cooking time depends on the lentils used. Continue reading: Punjabi Dal Fry RecipeThe post Punjabi Dal Fry Recipe appeared first on Vegan Richa.

Mango Dal – Easy Toor Dal with Mango

April 26 2016 Vegan Richa 

Mango Dal – Easy Toor Dal with MangoIndian Mango Dal. Toor Dal with unripe or ripe mango and 6 ingredients. Easy 1 pot soup or side. Use other lentils or veggies for variation. Vegan Indian Dhal Recipe Gluten-free Soy-free. Pin this post.  The first few years of my childhood were spent living in a big joint family home (with extended family). That meant that there would be huge amounts of food made and the menu was dependent on the elders’s preferences, which always a Punjabi style spread with the works (bean curries, veggie sides, creamy sauces, all with complex set of spices, heat, cream etc – heavy vegetarian Indian food). The food was filling, which obviously it needed to be for the young men and women who were going to be working all day. Some days, we children would want some simple food and would sneak into one of our neighbor’s house to eat dal chawal. Yep, I remember wanting just plain toor dal and a light meal. It has this alluring flavor profile which is very different. This Toor dal (split Pigeon pea) recipe is just that, very simple and amazingly tasty. You can made the dal with or without the mango. Add other veggies or fruits if you like like apples or squash, use other lentils like red lentils(less cook time) or chana dal (longer cook time). Add the mango or veggie earlier if you like them cooked through. I slurped up most of the dal as soup and served the rest with some Bengali Veggies (recipe coming later this week). Continue reading: Mango Dal – Easy Toor Dal with MangoThe post Mango Dal – Easy Toor Dal with Mango appeared first on Vegan Richa.

Lentil Veggie Asparagus Frittata

March 29 2016 Vegan Richa 

Lentil Veggie Asparagus FrittataLentil Veggie Asparagus Frittata. Blended red lentils make the egg in this lentil frittata filled with Spring vegetables. Easy Vegan Gluten-free Soy-free Recipe. Pin this Recipe! Yes, that is not chickpea flour and not tofu! Just some good old red lentils (masoor dal).  Red Lentils are soaked for 15-20 mins. Then blended with water, spices, baking powder, kala namak. The veggies are cooked slightly with spices, then distributed in the pan. Then the lentil batter is spread on top. Bake and done! Chickpeas and chickpea flour are the in thing these days. They are easily available too. Often, I want to use other beans and lentils in the recipes but end up using chickpeas. Its because of the ease of availability and the familiarity of the readers. Red lentils are coming up right behind chickpeas. Easily available, super quick cooking, protein filled and delicious. Try this frittata with red lentils. You can also use the chickpea flour mixture from this Broccolini frittata, or use this lentil batter in the broccolini frittata for variation. Make this into a quiche by using a prebaked quiche crust. Add spices and blends of choice. Fold in some smoke coconut (coconut bacon). Get baking! Continue reading: Lentil Veggie Asparagus FrittataThe post Lentil Veggie Asparagus Frittata appeared first on Vegan Richa.

African Peanut Lentil Soup

December 27 2015 Vegan Richa 

African Peanut Lentil Soup African inspired Peanut Stew is one of the favorite recipes on the interwebs, with many variations and interpretations. A creamy peanutty stew with spices and veggies is definitely needed after all the loaded holiday meals and desserts.  My version of the soup has red lentils. Red lentils make the stew thick and filling and you can reduce the peanut butter/­­nut butter. It makes a great one bowl meal. Use vegetables of choice like sweet potatoes, carrots, spinach, zucchini, eggplant, etc. Top with toasted peanuts of other nuts, cilantro or other herbs a dash of lemon. Serve as is or with crackers or flatbread.  This Christmas we had a no gift policy. We just wanted Chewie to be better and he is. We made a jar of things we want for the next year, mostly things or events we would love to accomplish the next year. That jar will be opened next year to see if everyone got their wishes. Hope you had a fun and love filled Christmas! Try this African Peanut Stew with Lentils with spices to keep you warm through the snowy cold front. Continue reading: African Peanut Lentil SoupThe post African Peanut Lentil Soup appeared first on Vegan Richa.

White Lentil Risotto with Mushrooms

October 18 2015 My New Roots 

White Lentil Risotto with Mushrooms Eating out is a grand seduction. From the moment I step into a restaurant, I am totally open and utterly surrendered to the experience. The first thing I notice when I enter is the smell - I actually like it to hit me with an assertive thwack - like someone proudly shouting a rainbow of aromas to my face that something amazing is happening in the kitchen. I love sitting down at the table, gently touching the cutlery, unfolding the napkin and placing it in my lap, the first exchange with the server, opening the menu. Its all very weighty, very important, very ritualistic for me. While I was on my cookbook tour, you can imagine that I ate out a lot. Mostly out of the necessity of not having a kitchen, but also because going to restaurants is a rare privilege for me and Ill take any excuse. During my few harried days in New York City I went to dine at a new, hip joint in the west village that came highly recommended (although I’ll refrain from naming names). The place was packed with an intimidating blend of gorgeous locals and well-dressed, in-the-know tourists. The menu looked incredibly promising with Sarah B. favourites and buzz ingredients like chia seeds, cashew cheese, baby kale, and turmeric oil. I was explosive with anticipation. I immediately committed myself to the ivory lentil risotto with peas. Id seen ivory lentils at the market before but never bought them, and had never had the revelation to try making risotto with them. I could feel my expectations soar and the desire pulsing between us. Hold me back! The dish arrived, its scent wafting up from the pristine white bowl and pools of amber oil intermingling with green globes of seasonal spring perfection. I looked at my friends with great eagerness, dipped my spoon in and took the first bite. The lentils were raw. No, not al dente. Raw. Crunchy. Hard. Uncooked. I rarely, rarely send something back to the kitchen, but because I was so seduced by the idea of this dish and it completely fell flat, I just had to. The lentils had obviously been cooked, but so far from properly cooked that it baffled me - what kind of chef would send a dish out like this unless by mistake? It must have been a mistake. I could feel myself loosing trust in this impeccably designed, obviously happening restaurant, but how could all of these hipsters be wrong? The waiter returned and said that there was nothing wrong with the dish. The chef meant it to be that way. He placed the plate of cold food back on the table in front of me, smiled, turned, and left. I was crushed. After all wed been through. Although it has been months since this experience, I cant shake it - the lunch bag letdown of a genius concept failing to meet its true potential, the fact that I was served undercooked legumes, and that I paid $30 for them. In order to right all of these wrongs, I headed to my local Indian grocer, bought some white lentils and made a date with my stove. What manifested was not just a better meal, but a new favourite one. Its pretty clear that Im into making risotto out of anything besides rice, such as the Miraculous Riceless Risotto and the Inspirational Sunflower Seed Risotto, but Im digging this new recipe for a lot of reasons. First, its grain-free and in my rice-loving life its nice to have an alternative. Its very high in protein, something that Im always mindful of as it is so important to balanced health. It cooks quickly so its perfect for a weeknight, and its endlessly customizable to the season simply by changing up the veggies on top. Its divinely creamy, rich and velvety and so much like risotto (by far the closest Ive come so far!). If you are looking for me this fall, you can find me tucked into a big bowl of this stuff. Its like eating hugs. Yum, Yum, Molybdenum Chances are you havent heard of molybdenum, but I will wager that you had to sound it out a couple times (let me help you: muh-LIB-duh-num). Moylbdenum is an essential trace mineral and happens to be wildly abundant in our pal, the lentil. It is found first in the soil where we grow our food and water, so healthy soil and groundwater is essential for healthy plants that contain good amounts of this stuff. In our bodies it is stored in the liver, kidneys, adrenal glands bones, and skin, but it is present in some amount in all of our tissues. Molybdenum is important because it is part of several enzyme systems, the most notable being that of xanthine oxidase. Xanthine oxidase (XO) helps the liver mobilize iron for use in the body and aid uric acid metabolism. Molybdenum also helps us digest and assimilate carbohydrates and detoxify the body from exposure to sulfites. Besides lentils, other sources of molybdenum include dried peas and beans, oats, tomatoes, romaine lettuce, cucumber, celery and eggs. A few notes on the recipe. First, white lentils are available at Indian grocery stores, but Ive also seen them at Middle Eastern markets and online. If you cant find white lentils, its good to know that they are also called urad daal or urid daal. To confuse you a little, the unhulled lentils themselves are called black lentils or black gram since their skins are completely black. It should be obvious, but Ill advise against buying the unhulled kind or you will have a very different result - a black one to be precise. Because someone will inevitably ask if they can make this with any other colour of lentil, I will say a half-hearted yes, but I wouldnt recommend anything other than red lentils due to their properties. Second, you can definitely make this a vegan recipe by leaving out the cheese rind, but good golly, it really makes for some delicious eating. I also like a grate a bunch of pecorino over the top right before serving, but Im pretty wild like that. Oh baby. Third, I got pretty fancy and bought (not foraged - the shame!) wild mushrooms for this because I just love them so, but when I originally tested the recipe I used good ol brown button mushrooms and portobellos. Whatever mushrooms you choose the biggest secret to cooking them is not moving them too much. Like pancakes, grilled cheese, and I would imagine, a steak, dont stir them for crying out loud. Get the pan pretty screeching hot, melt some ghee (or coconut oil), throw in the mushrooms, toss to coat, then just back away. Sure, you can watch them sizzle, talk to them, Instagram them, but do not touch them. The secret to really great mushrooms is a caramelized crust and that only happens with high heat and no mucking about. You are allowed to check the bottom of one (one!) after 3-4 minutes, but if there is no colour yet, flip it back until you have some serious golden going on. Also, dont crowd the pan too much - this causes the mushrooms to steam instead of fry - an important distinction.     Print recipe     White Lentil Risotto Serves 4 Ingredients: 1 1/­­2 cups /­­ 325g white lentils, soaked for 8-12 hours if possible 2 Tbsp. ghee or coconut oil 2 medium /­­ 200g onions, finely diced 1/­­2 tsp. fine grain sea salt 2 cloves garlic, minced 1 rind Pecorino Romano, optional but delicious (a parmesan rind also works) a generous grating of Pecorino Romano to garnish (optional but delicious) 4-5 cups /­­ 1-1 1/­­4 liters vegetable broth 1 lb. /­­ 500g mixed mushrooms, cleaned of all dirt and debris, and roughly chopped (I chose golden and trumpet chanterelles, and oyster mushrooms, but any type work) a few sprigs fresh thyme, leaves removed, plus a few for garnish 2-3 Tbsp. ghee, butter, or coconut oil a couple pinches sea salt freshly ground black pepper 2 cloves garlic 2 tsp. balsamic vinegar, optional Directions: 1. Wash lentils well, drain and rinse until water runs clear. Set aside. 2. Melt ghee in a large stock pot. Add onions, salt and stir to coat. Cook over medium heat for about 10 minutes until the onions are softened and just starting to caramelize - dont brown them too much or they will colour the dish! Add garlic, the lentils, 3 cups /­­ 700ml vegetable broth and the cheese rind, if using. Stir well and make sure that the broth is covering the lentils by at least a few centimeters /­­ half an inch. If not, add more. Bring to a simmer, stir and cover. 3. Over the next 30 minutes or so (cook time depends on whether or not you soaked the lentils), stir the pot every few minutes (this helps release the starch and add creaminess) and check the broth level, adding more as needed to just cover the lentils. 4. After about 20 minutes, start to prepare the mushrooms. Melt the ghee in a large skillet and add the mushrooms. Stir to coat and let them cook over high heat without touching them (!!!) for at least three or four minutes. Flip and repeat until golden on all sides. Add a touch more ghee, garlic, thyme leaves and to the pan. Cook for 1-2 minutes until fragrant, season with salt and pepper and a splash of balsamic vinegar, if desired. 5. The lentils are done when they are tender but not mushy. The consistency of the dish should be very much like a classic risotto: more solid than a soup, but thinner than a stew, so make sure that there is enough stock in the pot. Remove cheese rind. Divide between plates, garnish with cheese and black pepper, place mushrooms on top and garnish with a sprig of thyme and more black pepper.   Show me your risotto on Instagram! #MNRwhitelentilrisotto *   *   *   *   * Hey Danes! I’m doing three events this month and I would love to see you there. First, I will be the guest chef at the organic and hyper-local food restaurant Mad Mad Mad Bodega cooking and serving a total pumpkin orgy, giving a talk and signing books as well. Click the flyer for a link to learn more. Secondly, I am giving two lectures on Nutrition Fundamentals (way more rad than it sounds!) with a Q&A at Books & Company. You can come to one of the talks or both. Click the flyer for a link to learn more.

Vegan Red Lentil Dal With Spinach (Gluten-Free)

August 30 2017 Happy Cow veggie blog 

Something Vegan has created a super easy recipe for vegan dal. Red lentils, spinach, and delicious spices combined to create this epic meal! Dal is a traditional Indian dish and goes great with basmati rice and roti (flatbread). It’s perfect for making in a big batch and keeping some for leftovers. Check out the video below to learn how to make your very own dal! Read the full recipe in the video description here. The post Vegan Red Lentil Dal With Spinach (Gluten-Free) appeared first on The Veggie Blog.

Cajun Spiced Smoky Vegan Sloppy Joes

July 30 2017 Vegan Richa 

Cajun Spiced Smoky Vegan Sloppy JoesSmoky Vegan Sloppy Joes with Cajun Spices. Easy Red Lentil Carrot Zucchini Sloppy mix. Serve between soft buns, dinner rolls, pita pockets or tacos. Vegan Nut-free Recipe. Soy free option. Easily Gluten-free.  Jump to Recipe      Print Recipe These sloppy joes are 1 Pot, easy and amazingly delislous. They are also versatile. Use them to make taquitos, tacos, wraps, fill up pita pockets or grilled quesadillas or sandwiches. I use Red lentils in this recipe as they are less earthy than whole brown lentils and also cook faster. If you cook them in parallel the meal is ready within 30 minutes!   For texture I use shredded zucchini and carrots that add volume and texture to the mix. You can also use some shredded sweet potato or other vegetables. Shredded veggies make a great filling for tacos or wraps, exhibit 1 (pulled Butternut tacos, I had forgotten how these were), shredded sweet potato or carrot bbq sandwiches. Flavors from paprika, loads of it, herbs and spices, tomato paste and sauces make this a deeply flavorful meal! The sandwiches get pretty sloppy, so I often serve these as wraps with fresh salsa or shredded cabbage or greens. The mix is great both warm and cold. The mix can also be served as a stew. Add some more water of broth and simmer. For a heartier meal, add in some crumbled tempeh with the lentils. Continue reading: Cajun Spiced Smoky Vegan Sloppy JoesThe post Cajun Spiced Smoky Vegan Sloppy Joes appeared first on Vegan Richa.

Red Lentil Gazpacho

July 26 2017 Golubka Kitchen 

Red Lentil Gazpacho This post was created in partnership with USA Pulses and Pulse Canada. There’s something about the act of making gazpacho that makes me feel like I’m taking full advantage of summer. The chilled soup is definitely a constant on our family’s summer menu, simply because it combines the best of all worlds – it’s incredibly refreshing, packed with sun-grown produce, and such a breeze to make. Since I’m always feeling the urge to experiment in the kitchen, I try to switch up our gazpacho recipe pretty much every year. Some favorites have included this strawberry gazpacho, as well as ones made with tomatillos and watermelon. This summer, I’m all about this unexpected lentil version. It might sound a bit strange to puree lentils into gazpacho, but I assure you that it makes for some seriously tasty and nourishing soup. Red lentils were basically made for gazpacho, not only because of their color, but also because they seamlessly blend in with the rest of the ingredients, while contributing some extra savoriness. Lentils also do a great job of making the soup more filling and satisfying, since they fall into the category of pulses (together with chickpeas, beans and dry peas), which are protein and fiber-packed little superfoods. We’ve been working with USA Pulses and Pulse Canada this year on creating some simple, weekday-friendly pulse recipes, as part of their Half-Cup Habit program. Making a habit of incorporating at least 1/­­2 cup of cooked pulses in your cooking a few days a week is a great idea, since you’ll end up with sustainable, nourishing and affordable meals. This gazpacho is a great place to start, as well as our White Bean ‘Tuna’ Sandwich, Smoky Chickpea Croutons, or any recipes on the Pulses website. Hope you’ll give this gazpacho a try :) Red Lentil Gazpacho   Print Serves: 4-6 Ingredients ½ cup red lentils - soaked overnight 3 garlic cloves - divided 1½ cups water 2 bay leaves (optional) sea salt 3-5 large to medium heirloom tomatoes - roughly chopped 1 medium cucumber - peeled and roughly chopped 1 red bell pepper - seeded and roughly chopped, reserve some for garnish 1 small red chili pepper - seeded, or ¼ teaspoon red pepper flakes ¼ cup soft sun-dried tomatoes juice of 1 lemon freshly ground black pepper basil - for serving microgreens - for serving (optional) Instructions Drain and rinse the lentils. Smash 2 garlic cloves with the back of a knife and peel. Combine the lentils, garlic, water and bay leaves, if using, in a medium soup pot. Bring to a boil, reduce the heat to a simmer and cook, partially covered, for about 5-7 minutes, or until lentils are soft and most of the water is absorbed. Add salt at the end and discard the bay leaves. Combine the lentils and cooked garlic, remaining raw garlic clove, tomatoes, cucumber, peppers, sun-dried tomatoes, lemon juice, salt and pepper to taste in an upright blender and blend until smooth. Taste and adjust salt if needed. Chill very well before serving. Serve garnished with basil leaves, microgreens, if using, and the reserved chopped bell pepper. 3.5.3226 You might also like... Green Skillet Pizza with Asparagus and Pesto Tile Flatbreads Clementine Fudge Cake Spring Vareniki .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Red Lentil Gazpacho appeared first on Golubka Kitchen.

Red Lentil Tortilla Soup – Instant Pot/Saucepan

March 23 2017 Vegan Richa 

Red Lentil Tortilla Soup – Instant Pot/SaucepanEasy Tortilla Soup with Red lentils. 1 Pot 30 Minutes! Make it in a saucepan or Instant Pot. Add veggies of choice, garnish with tortilla chips or avocado. Vegan Gluten-free Soy-free Nut-free Recipe.  This easy 1 pot tortilla soup has red lentils, peppers, tomato, veggies that you want and a few spices. Put everything in a saucepan and simmer until done. I like red lentils in this soup as they cook quicker and make for a lighter dinner. Beans can be an issue for some for dinner, and this works out perfectly. You can also add in some uncooked washed quinoa while simmering. Add veggies of choice and serve with garnishes of choice.  Few ingredients, 1 pot, filling and quick. whats your favorite addition to tortilla soups?Continue reading: Red Lentil Tortilla Soup – Instant Pot/­­SaucepanThe post Red Lentil Tortilla Soup – Instant Pot/­­Saucepan appeared first on Vegan Richa.

Lentil Kibbeh

February 27 2017 Oh My Veggies 

Spiced red lentils and bulgur wheat fritters are baked and served over crisp romaine with a drizzle of yogurt to make this vegetarian lentil kibbeh.

Spiced Lentil Chard Soup – Hariyali Dal

September 9 2016 Vegan Richa 

Spiced Lentil Chard Soup – Hariyali DalSpiced Lentil Chard Soup – Hariyali Dal. Creamy Red Lentils Cooked with Chard or other greens, tempered with whole spices. Easy weeknight Dahl. Vegan Gluten-free Soy-free Recipe.  I know right. How many yellow Dals can there possibly be? Very many my friend, very very many! Today’s Dal combines chopped up chard leaves , grated ginger, chile and cashew cream while cooking the red lentils. Hariyali means greens, hence greens filled Dal (lentil soup). The tadka or tempering uses simple whole spices that infuse the soup with an amazing flavor. As with all Indian food, everything tastes even better the next day! Serve over cooked grains as white or brown rice, quinoa or millet, or with flatbread and a side of roasted veggies.  Dal (a term used for any soupy preparation of lentils, split lentils, split beans and beans) has many variations and options. There might be regional recipes with local beans, family recipes, small variations in spices that completely change the flavor profile, soup or stews with veggies or other additions and what not. Fill up the pantry with lentils and beans and make a new Dal every week. Continue reading: Spiced Lentil Chard Soup – Hariyali DalThe post Spiced Lentil Chard Soup – Hariyali Dal appeared first on Vegan Richa.

Sanity-Saving One Pot Pasta

May 26 2016 My New Roots 

Sanity-Saving One Pot Pasta Life is beautifully full these days. Between caring for an energetic toddler and running my own business while attempting to carve out some time to cook, have a social life, exercise, pursue creative things and do laundry? Its full-on. And wonderful. And then there are days when I feel that I may just lose it. We were sitting down to dinner the other night, to a very simple meal that I had thrown together in a mad dash. My husband took a few bites, looked up and said: This is really, really good. Really? I asked in disbelief. I actually cooked the whole thing in 10 minutes and in the same pot (a triumph for me - Im a bit of a tornado in the kitchen). This is the kind of thing you should blog, Sarah. People like simple things. Not that I had forgotten this fact, but I also feel the need to like, blow your minds most of the time. Or at least attempt to, ya know? This was not a blow-your-mind kind of dinner. It was made on a busy weeknight from stuff we had in the fridge and pantry, while a hangry 2-year-old clung to my bare legs since he had already pulled my pants off. If this situation sounds familiar, this dinner will be your new go-to. It’s simple, fast, easy, and most importantly, very delicious. Just because you’re going insane doesn’t mean that you’ve lost all sense of taste. In fact, saving one’s sanity often hinges on proximity to good food, as evidenced by post break-up ice cream binges, and bad-day-at-work pizza parties. I get it. Legume-based pastas have been popping up in regular grocery stores all over Copenhagen lately, and I am loving them! They are made from just legumes (red lentils, green peas, adzuki beans etc.), they cook in about 6 minutes and contain unbelievably high amounts of protein and fiber, thanks to the only ingredient being, well, legumes. Although I have some rules in my diet which exclude most things that I couldnt recreate in my own kitchen, these pastas are a serious life-saver when I dont have a ton of time to make dinner, and a seriously great alternative to wheat pasta. I will compromise a little when my sanity is on the line, won’t you? The brilliance of this dish, besides the fact that it is so fast to make, is that its cooked in just one pot! Although it differs from the one-pot pastas Ive seen online where everything is cooked together from the beginning, my version requires a little bit of timing on your part, adding the asparagus and peas about three minutes before the pasta is cooked. Theoretically, you could toss everything together in the same pot from the get-go, but this produces overcooked veggies, and no one really digs that. You can use any legume-based pasta you like this, in any shape that appeals to you. And, you can really pick any seasonal veggies that cook in the same amount of time or slightly less than the pasta. Its great with broccoli, sweet potato, green beans, zucchini or snap peas. I even enjoy this dish cold - so its the perfect make-and-take meal for a picnic dinner. If you are not vegan, this is delicious with some grated Pecorino Romano grated in, or crumbled feta.     Print recipe     Sanity-Saving One Pot Pasta Serves 4-6 Ingredients: 200g legume-based pasta (I used mung bean fettucini) 1 lb. /­­ 500g asparagus 2 cups /­­ 300g fresh or frozen shelled green peas sea salt for cooking water and garnish 4 Tbsp. cold-pressed olive oil zest of 1 organic lemon 3 Tbsp. capers (about 1 small 60g jar) A large handful fresh mint, leaves only Directions: 1. Put a large pot of water on the stove and heat over a high flame. 2. While the water is heating up, wash, trim, and chop the asparagus. Shell the peas (or take them out of the fridge /­­ freezer). Wash and roughly chop the mint. Once the cooking water is boiling, salt it generously (it should taste salty). 3. Add the pasta and set a timer for about 3 before the suggested cooking time. Three minutes before the pasta is done, add the asparagus and peas. Cook for three minutes. Drain well and place back in the pot. Add the olive oil, lemon zest, drained capers and a few pinches of sea salt. Season to taste. Fold in the fresh mint and serve. Show me your pasta on Instagram: #MNRsanitypasta The post Sanity-Saving One Pot Pasta appeared first on My New Roots.

Mango Dal Recipe – Easy Toor Dal with Mango

April 26 2016 Vegan Richa 

Mango Dal Recipe – Easy Toor Dal with MangoIndian Mango Dal. Toor Dal with unripe or ripe mango and 6 ingredients. Easy 1 pot soup or side. Use other lentils or veggies for variation. Vegan Indian Dhal Recipe Gluten-free Soy-free. Pin this post.  The first few years of my childhood were spent living in a big joint family home (with extended family). That meant that there would be huge amounts of food made and the menu was dependent on the elders’s preferences, which always a Punjabi style spread with the works (bean curries, veggie sides, creamy sauces, all with complex set of spices, heat, cream etc – heavy vegetarian Indian food). The food was filling, which obviously it needed to be for the young men and women who were going to be working all day. Some days, we children would want some simple food and would sneak into one of our neighbor’s house to eat dal chawal. Yep, I remember wanting just plain toor dal and a light meal. It has this alluring flavor profile which is very different. This Toor dal (split Pigeon pea) recipe is just that, very simple and amazingly tasty. You can made the dal with or without the mango. Add other veggies or fruits if you like like apples or squash, use other lentils like red lentils(less cook time) or chana dal (longer cook time). Add the mango or veggie earlier if you like them cooked through. I slurped up most of the dal as soup and served the rest with some Bengali Veggies (recipe coming later this week). Continue reading: Mango Dal Recipe – Easy Toor Dal with MangoThe post Mango Dal Recipe – Easy Toor Dal with Mango appeared first on Vegan Richa.

The Mother of all Veggie Bowls

January 14 2016 Green Kitchen Stories 

For a long time, it felt like we could just follow our own path on this blog and in our kitchen. But it’s becoming more and more obvious that with a 1,5-year old and a soon 6-year old in the family, their food preferences matter too. And we should talk about that more. Isac is actually quite the happy eater. He is stuffing his face full with most food that we put in front of him. Just like Elsa did when she was younger. Now however, she has become rather selective with her food. A lot of dinners are spent listening to our daughter explaining how she loves this (pointing at oven roasted broccoli) and hates that (holds up a mushroom while shaking her hand like she was holding poison), loves this (places three raw carrots in her mouth at the same time) and hates that (scoops the lettuce off her plate and on to her little brother’s). We try to be cool about it, listen to her and sometime adapt or just try again next time. You see, she can be quite random; devour on an avocado toast one day and then completely despise it the next. She is not a fan of kale in salads but loves them as chips. One method that always seem to work is when we place a mix of vegetables, grains, seeds, fruit and legumes on separate plates on the table and have a little Build-Your-Own-Dinner party. Then we can all pick our favourites. Except Isac, who prefers a more chaotic take on dinner and therefore get served a ready-made bowl. Last Friday we came up with a new version of that dinner. We gathered a rainbow selection of warm and cold vegetables, brown rice and creamy spreads in one huge bowl and then let everyone grab a fork and eat straight from the bowl - family style! We placed blankets on the living room floor, put the bowl in between us and had a movie night/­­indoor picnic while the snow was coming down outside. It was perfect. Until Isac sat down in the bowl. But we weren’t that hungry anyway … We have made many #gksbowls during the last years but I think this one takes the cake. It’s the mother of all veggie bowls. And she has got something for everyone. We created three spreads/­­dips/­­sauces for this bowl. The first one is a Sun-dried Tomato & Red Lentil Spread which is great mixed with rice or smothered on top of a sandwich. We also made a Green Pesto inspired by this old recipe of ours. But you can also just go for a store bought. Lastly, we made a Vegan White Bean & Sunflower Sauce that was inspired by Laura’s Special Sauce. Her sauce has a whole array of spices to boost flavour but since we made this for the kid we went a little lighter with the spices and added some white beans for extra protein. It tastes amazing and the nutritional yeast give it a kind of cheesy flavour even though it’s vegan. You can choose how thick you want it by the amount of water added. Use more water if you prefer it as a runny sauce and less if you want it more as a spread. The Mother of All Veggie Bowls We want you to use this recipe as inspiration and have therefore not specified exact measurements for the vegetables. Choose your favorites and adapt the amount to how many people you are serving. It is not very expensive food either and is perfect if you are on a budget. Any leftovers can be used to create similar bowls or make awesome warm sandwiches/­­toasts the following days. 1 batch cooked brown rice (or millet, quinoa or buckwheat) Oven Roasted (or steamed) Vegetables (see instructions below) Raw Vegetables (see instructions below) Kale chips Sauerkraut, store bought or homemade Pumpkin Seeds, whole or roughly chopped  Green pesto White Vegan Sauce (see recipe below) Sundried Tomato & Lentil Spread (see recipe below) In a very large and wide serving bowl: Arrange the lettuce to cover the bottom of the bowl. Then spoon up the rice in the center. Place the roasted and raw vegetables and sauerkraut in a circle around the rice. Then arrange small jars with the dipping sauces in the serving bowl or on the side and sprinkle over pumpkin seeds. Dig in! (Alternatively, let everyone pick their favourite veggies and place them in smaller bowls.) Oven roasted or steamed veggies Broccoli, torn into florets Sweet potato, rinsed and cut in 1/­­3 inch /­­ 1 cm slices Parsnip, peeled and cut into thick sticks Carrots, rinsed and cut into thick sticks Cauliflower, rinsed and cut into florets Beets, peeled and cut into 1 inch pieces For oven roasting: Preheat the oven to 200°C/­­400°F. Place the prepared vegetables on a baking papper, drizzle with olive oil or melted coconut oil and sea salt and pepper. Toss to cover. Place in the oven and roast for 25-40 minutes until tender and golden with crispy edges. For steaming: Pour an inch of water into a pot, place a metal strainer (or a steaming basket if you have one) over, resting on the rim of the pot, not touching the boiling water. Place the veggies in a single layer in the strainer. Bring the water to a boil, the lower the heat to a bare simmer, cover with a lid. Check the veggies often to prevent over cooked veggies, steaming time will vary depending on the type and size of veggies, but usually between 8 and 20 minutes. Raw veggies cut in bite-size pieces Carrots, cut into sticks Avocado, stone removed and flesh scooped out and sliced Cucumber, shaved with a julienne peeler or cut into sticks (with peel on) Bell pepper, rinsed and cut into sticks Lettuce, rinsed and patted dry Cherry tomatoes, divided in halves White vegan sauce 1 cup raw sunflower seeds, soaked for 20 mins 1 1/­­2 -2 cups (350 ml – 500 ml) filtered water 1/­­2 cup  /­­ 125 ml cold-pressed olive oil 1/­­2 cup (80 g) cooked large white (navy) beans (we use pre-cooked store bought) 3 tbsp nutritional yeast (buy at the health food store) 2 garlic cloves, peeled 1-inch piece of fresh turmeric (or 1/­­2 tsp ground turmeric) 1 tsp raw unfiltered apple cider vinegar 1/­­2 tsp ground nutmeg 1/­­4 cup fresh lemon juice fine sea salt and ground black pepper, to taste Add all ingredients to a high-speed blender and blend until completely smooth. Taste and adjust the flavors to your liking, add more lemon juice, nutritional yeast or spices if needed. Add more water or oil if you prefer a more liquid sauce. Store in an air-tight container in the fridge. Sun-dried tomato & red lentil spread 1/­­2 cup uncooked red lentils 1/­­2 tsp sea salt 100 g /­­ approx. 10 large sun-dried tomato, soaked in water for 20 minutes and then rinsed and chopped 1 small clove garlic 1/­­2 lemon, juice 1 tsp flaky sea salt 1/­­4 cup water Rinse and drain the lentils. Place lentils, 1 cup water and sea salt in a saucepan, cover and bring to a boil. Immediately lower the heat and let gently simmer for 20 minutes or until tender and can be mashed easily between two fingers. Drain any excess water, let cool slightly. Place in food processor with the rest of the ingredients and process until a smooth and creamy texture is reached. Add more water if you prefer it thinner. Taste the spread and adjust the flavors by adding more lemon juice or salt. Store in an air-tight container in the fridge. Ps! Thank you all of  that has emailed reminders that we should change our blog header to also include Isac’s name. Unfortunately we have lost the original file for the logo so we will change it as soon we have a new logo ready. Even if he is not visual on the blog yet, he is very present in our kitchen (making a mess!).

Vegan Lentil Soups and Stews, 10 Ways

December 2 2015 VegKitchen 

Vegan Lentil Soups and Stews, 10 Ways Once winter weather sets in, theres nothing like a hearty bowl of lentil soup or stew to get the chill out of your bones. There are several varieties of lentils, most commonly the greenish brown (or brownish-green) type, which keep their shape in soups and stews, and tiny red lentils, that melt into a thick, nourishing base. Lentils are nourishing, high in protein, and very inexpensive, so make them a regular in your pantry shelves.

12 Warming Fall Harvest Soups and Stews

October 7 2015 VegKitchen 

12 Warming Fall Harvest Soups and StewsWhen the autumn chill sets in and it gets dark early, theres nothing more comforting than a warming bowl of soup or stew filled with harvest vegetables. This selection of 12 vegan fall soups and stews feature potatoes and sweet potatoes, harder squashes, corn, greens, and more -- nicely spiced and aromatic. Some of these recipes are longer-cooking than late summer soups, but none are at all difficult to make. Make a big pot on the weekend and enjoy leftovers when you come home from work on Monday and Tuesday. These soups are great to pack into a Thermos to take to work or school, too. Moroccan-Style Vegetable Stew, above, looks as good as it tastes. Its a wonderful way to warm up cool season dinners, with sweet sugar pumpkin or butternut squash in an aromatic broth.  Nourishing and sublimely satisfying, Curried Red Lentil Soup with Sweet Potatoes and Greens incorporates falls first sweet potatoes with seasonal greens. Red lentils, which cook to a warm golden color, are available in natural food stores and ethnic groceries. Another bountiful bowlful based on red lentils, Curried Red Lentil, Pumpkin, and Cauliflower Soup. Adding a couple of cups of pumpkin or butternut squash puree adds to the orange-y goodness of this soup Potato, Corn, and Green Chile Soup is a nondairy version of a contemporary classic from the American Southwest. Its filling, so it can serve as a centerpiece of a meal, served with a salad or salad-y wraps. Miso Soup with Sweet Potatoes and Greens (choose from spinach, arugula, watercress, or tatsoi) synergize nicely in this miso soup. This one’s a little lighter than most of the soups and stews on this list, but not at all less satisfying. In Kale, Yellow Squash, and Sweet Potato Stew, the deep greens contrasted with the yellow of the squash and the orange of the sweet potato, makes for an attractive and nourishing dish for the autumn harvest. Squash, Sweet Potato, and Corn Chowder is a hearty soup thats especially perfect for fall. Though this admittedly involves a bit of prep, none of it is difficult. Its a great soup to make on a quiet Sunday -- youll be happy to come home to it during the week! Broccoli-Apple Soup with Cashew or Peanut Butter is luscious and nutty with an almost undetectable hint of mellow sweetness from the apple; nut butter gives it a rich flavor. In my home, this has long been a fall favorite. Almond-Brussels Sprouts Soup is elegant and richly flavored, featuring brussels sprouts and a myriad of other veggies. You can use cashew butter or peanut butter in place of almond butter for equally delectable results. In this luscious Creamy Golden Potato-Squash Soup, onions, garlic, winter squash, and silken tofu are all enveloped in the familiar flavor of potatoes, making it a wonderful vehicle for getting a lot of nourishing ingredients into eaters of all ages. Though beet borscht is often eaten cold, the addition of potatoes creates a more robust version for fall in this Hot Potato and Beet Borscht. Unless you are fond of grating, doing so in a food processor makes the job much easier. African-Inspired Quinoa-Peanut Stew has several elements of a certain style of traditional African soups--chiles, sweet potato, and a creamy peanut base. The grain of choice in an African soup like this would likely be millet, but here, quinoa makes for a delightful fusion.  


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