Quinoa and Green Lentil Summer Salad with Sunflower Seed Parsley Dressing

Apparently today is the first day of summer - woo hoo! I concluded my soup-making plan, during spring, to keep summer away, would eventually stop working for me. Well, if you can't beat them, join them.

In spite of what the population at large may think of vegans, we do not eat salads everyday. In fact, I hardly ever eat salads. I find myself eating salads when I go out to eat. The reason for that is due to bleak selections offered.

Even so, I made a salad now given it is summer. Eating cold foods helps me to remember my long lost friend: Winter.

This salad has a good source of plant protein and complex carbohydrates coupled with good fats (sunflower seeds) to keep you satiated longer.

Cheers!

Quinoa and Green Lentil Summer Salad with Sunflower Seed Parsley Dressing

Quinoa and Green Lentil Summer Salad

Salad Ingredients
1 cup quinoa, cooked in vegetable broth and according to package directions, cooled (I used organic tricolor quinoa)
1 cup green or brown lentils, cooked in vegetable broth and according to package directions, cooled (I used small green lentils)
4 small or medium carrots, peeled and shredded (I used organic rainbow carrots)
1 pint cherry tomatoes, sliced in half
1 medium cucumber, peeled and diced (roughly the same size as the tomatoes)
2 green onions, finely chopped
Freshly ground black pepper (about 1/4 teaspoon)
Salt to taste (1/2 to 1 teaspoon)

Dressing Ingredients
1/3 cup raw sunflower seeds
Juice and zest of 1 medium lemon (I used organic lemon due to utilizing its zest and because lemons were on sale)
Freshly ground black pepper to taste (I used 1/4 teaspoon)
1/2 cup fresh parsley, firmly packed
2 tablespoons less sodium soy sauce (use Tamari for gluten-free option)
2 tablespoons sweet chili sauce
1/4 cup water or vegetable broth

Great the next day in a wrap or pita. 

Directions 
First cook quinoa and green lentils in separate pots. You can do this the night prior. That way, when you are ready to make this salad, your main ingredients - Miss Quinoa and Mr. Green Lentil - will be ready.

I cook one cup of quinoa and 1 cup of green lentils, separately, using the same ratio of vegetable broth (2 cups) to seed (quinoa is a seed not a grain) and legume (green lentils are legumes).

Thus, if you are a rebel and choose to follow my directions instead of the package's, add 1 cup of quinoa and 2 cups of vegetable broth to a pot, and bring it to a boil. Once boiling, lower the heat to medium-low, cover, and cook for about 15 minutes. Follow the same steps with green lentils. However, note the cooking time for green lentils will be longer (about 25 to 30 minutes). Allow both quinoa and green lentils cool completely before beginning this recipe. Be sure to fluff the quinoa with a fork once cooled for a fancy pants effect.

Prep the vegetables and make the dressing while the quinoa and lentils are cooking.

*Tip: To ensure vegetable broth or water evaporates quicker when cooking grains, seeds or legumes, uncover the pot half way between the designated cooking time. For example, uncover the quinoa about 7- 8 minutes into its total cooking time. This technique helps with preventing from the mushy effect to occur.  

Salad time, finally!

Place the cooked and cooled quinoa and green lentils in a large bowl. Add all the vegetables and mix gently. Season with salt and pepper. Taste as you go!

To make the dressing, place all the dressing ingredients in a food processor or a high-speed blender and blend until smooth. Pour the dressing over the salad and taste for additional seasonings.

Store in the refrigerator for up to 3 days, in a tightly covered container.

Peace out!

Eat! 

Sweet Potato Red Lentil Stew

Recently I found myself standing in my kitchen staring at a large bowl filled with sweet potatoes. I was perplexed how this copious amount of sweet potatoes ended up in my kitchen.

I knew I had to use these orange beauties soon, but I was not certain as to how. I did not feel like making soup. This was surprising because I make soups often. Mostly it is due to utilizing leftover ingredients. I also wanted to make something substantial. Stew was the next best thing.

Cheers!

Sweet Potato Red Lentil Stew

Sweet Potato Red Lentil Stew

Ingredients
1 tablespoon canola or vegetable oil
1 medium onion, finely diced
3 large carrots, roughly diced (I buy organic carrots and do not peel them. To peel or not peel?)
4 garlic cloves, minced
6 small sweet potatoes, peeled and roughly chopped (regular potatoes may be substituted)
1 and 3/4 cups red lentils
Freshly ground black pepper (about 1/4 teaspoon)
1 teaspoon salt
1 tablespoon ground coriander (Substitute with cumin if coriander is unavailable. Coriander is more lemony in flavor, but cumin will work well here too.)
1/2 teaspoon turmeric (This anti-inflamotory spice is a permanent resident in my pantry.)
1 tablespoon curry powder
2 bay leaves
1 tablespoon dried cilantro or parsley (If using fresh herbs, add them as a garnish at the end.)
4 and 1/2 cups water or vegetable broth
2 teaspoons apple cider vinegar (add last)

*Note: Be sure to dice the carrots and potatoes roughly the same size so that both cook evenly. 

I sprinkled mine with additional dried cilantro. Fresh herbs would be better, but I am happy with either. For some reason fresh cilantro is not my favorite, and yet I can eat tons of it in this form. 

Directions 
In a large soup pot, sauté the onion and carrots in oil, for about 5 minutes. Add garlic and continue sautéing for another minute. Add all the spices including bay leaves, potatoes, lentils and water. Stir and bring to a boil. Once boiling, lower the heat to medium-low and cook for about 15-20 minutes until the potatoes are soft, but not mushy and the lentils are creamy.

Turn off the heat and add the apple cider vinegar. If you have a lemon frolicking around in your kitchen, you can substitute apple cider vinegar with fresh lemon juice (use about half a lemon). Acid is needed to balance the sweetness of this dish.

Taste for additional seasoning and serve with rice, in a wrap or even pita. The possibilities are endless.

Store in the refrigerator for up to one week in a tightly closed container.

Later peeps!

I ate this stew with black rice cooked in vegetable broth. Very simple, yet kind of fancy pants, don't you think?

Indian Red Lentil and Quinoa Loaf or Veggie Cakes?

I was organizing my pantry and spice cabinet yesterday. I was alarmed by putting "quinoa in the corner" - Dirty Dancing reference, sort of - and taking too long to get to it. I have also observed a pattern related to my spice cabinet usage, which goes something like this: buy spices, put spices away, any spices living behind the first row go sadly unnoticed. I have lots of Indian spices that I haven't cooked with in a while, and that is how this recipe came to be. 

I realize you may not have all the spices listed, but that's ok. If you skip a few, the flavor should be just fine. Additionally, if you are not feeling the Indian theme, use your own blend of spices. For example, Italian spices would be great in this recipe. Just add oregano, basil, thyme, crushed red peppers or even paprika while sautéing the vegetables. The possibilities are endless. 

Leftovers are great cubed and pan-fried and served over vegetables. Easy and nutritious lunch. 

Speaking of endless, if you are too hungry to wait for the Quinoa Loaf to bake, use the batter to make veggie cakes instead.  You can also make both: use some of the batter to make vegetable cakes and the remaining part to make the loaf. 

If you decide to use the batter for vegetable cakes, shape them up as you see fit, make the cakes as thin or thick as you like. Fry each cake in oil on each side for about 3-5 minutes, depending on thickness. Also, add more chickpea flour for a firmer consistency if that is what you fancy. I like mine more delicate. 

Have fun and cheers! 

Indian Red Lentil and Quinoa Loaf

Indian Red Lentil and Quinoa Loaf

Ingredients
1 cup quinoa, rinsed
1 cup red lentils
1 teaspoon turmeric
2 bay leaves
4 cups strong vegetable broth

Vegetable and Spice Base Ingredients
1-2 tablespoons coconut oil (vegetable oil may be substituted)
1 teaspoon cumin seeds
1/2 teaspoon ground cinnamon
1 teaspoon coriander seeds
1 teaspoon coriander
1 teaspoon ground cumin
1 teaspoon crushed fenugreek
1/2 teaspoon sea salt
1 large onion, chopped
2 cups shredded carrots
4 garlic cloves, minced
1 large tomato, diced
3/4 to 1 cup chickpea/besan flour

*Note: Don't worry if you don't have all the spices listed above. You can omit a few, and still have great Indian flavor. 

Hello! 

Directions
Place quinoa, red lentils, vegetable broth, 2 bay leaves, and turmeric in a medium sized pot. Cover and bring to a boil. Once boiling, lower the heat to medium-low, and cook for about 15-20 minutes until the vegetable broth has been absorbed, and the lentils and quinoa are creamy. Remove bay leaves when ready.

Preheat oven to 375F. While the quinoa and red lentils are cooking, prepare the vegetables. Preheat a a large non-stick cooking pan over a medium heat. Add coconut oil, and all the spices listed. Fry for about 1-2 minutes stirring continuously. Be sure not to burn the spices or you will have to start over. Add the onion, garlic, carrots and tomato and continue cooking for about 10-15 minutes. Add a splash of water if necessary to prevent from sticking.

When ready, use an immersion blender or a food processor to blend the vegetables. Leave some chunks for texture. Skip this step if you are not feeling up to it, just be sure to chop the onion and tomato finely.

Combine cooked quinoa and red lentil mixture with sautéed vegetables, and add chickpea/besan flour. Add the flour gradually to make sure you have the desired batter consistency. Mix well.

Coat well a medium/small baking pan with non-stick cooking spray and fill it with the batter. Smooth over the top with your hands or a spoon. Coat with more non-stick cooking spray, and bake in the oven at 375F, uncovered, for 1 hour. Remove from the oven. Allow 10-15 minutes rest time before removing from the baking pan. When cooled, flip over the pan on a cutting board, and cut to desired slices. Serve with favorite gravy, chutney or plain. I know it sounds weird, but I like mine with hummus in a wrap.

Store in the refrigerator for up to one week in a closed container.

Eat! 

Baked Red Lentil and Chickpea Falafels and Creativity

I admire those who create; Feydor Dostoyevsky created classics that are still relevant in their subject matter; activists come up with strategies that make the message clear, yet not off-putting; awesome students recruit smart people to get to write one's school papers - kidding! This would NEVER happen!

I could go on, but I won't. 

What YA doing here Fyodor? 

While riding on the T (metro/subway) after my class today, I was craving a falafel to the point of desperation. I did not want to bother with getting the fried ones (which are great!), since I am already planning on eating other fatty foods this weekend.

Here we are: being creative and coming up with red lentil and chickpea falafels. The idea behind using cooked red lentils was to add moisture to this dish. It worked very well. 

Post Scriptum - I just realized I am turning into a true Bostonian. I used the letter T (Bostonian way) instead of the word subway (New Yorker way) to describe the metro. I have been using the word subway ever since I moved to Boston in 2012. I got a lot of stares, and now I can put it all behind me. 

Cheers New York! Hello Boston! 

Baked Red Lentil and Chickpea Falafels

Baked Red Lentil and Chickpea Falafels (Makes 12 Falafels)

Ingredients
1 cup cooked red lentils (I cooked them in vegetable broth)
1 (15-oz can) chickpeas, drained and rinsed
1 small onion, roughly chopped
3-4 garlic cloves
1/2 cup fresh parsley, finely chopped
1/2 teaspoon turmeric
1 tablespoon smoked paprika (regular paprika may be substituted)
1 tablespoon ground cumin
Freshly ground black pepper to taste - about 1/4 teaspoon (optional)
1 teaspoon sea salt or less, depending on preference
1/2 teaspoon baking powder
1-2 tablespoons freshly squeezed lemon juice
1/2 teaspoon lemon zest
2-3 tablespoons chickpea flour (regular flour may be substituted, but it won't be gluten free)
1/2 cup sesame seeds

Topped with tahini and chopped tomatoes. Perfect snack! 

Directions
Preheat the oven to 425 F. Make the lentils first by cooking them in vegetable broth until creamy. I added about 1.5 cups of vegetable broth to 1 cup of dry red lentils, brought it to a boil, lowered the heat to low, and cooked them for about 15 minutes.

Now, let's process some chickpeas and such. In a food processor or a high speed blender, add the roughly chopped onion and garlic cloves, and pulse until relatively broken down, but not mushy. Add the chickpeas, and continue pulsing until smooth, and almost hummus like consistency, but not quite. If your pulsing is not going so well, add a splash of water (about 1/2 tablespoon or less), to move things along.

Done? Ok, moving along. In a large bowl, add the processed chickpea mixture, add the cooked red lentils along with parsley, turmeric, paprika, cumin, pepper, salt, baking powder, lemon juice and lemon zest. Mix well and taste for seasonings, if you are into that kind of thing. Add the chickpea flour, gradually, and continue mixing until the falafel consistency is that of a "meatball." Not too dry, and not too wet.

Before mixing...

Place the sesame seeds on a plate, and start shaping the dough into small falafels. Once shaped, roll in sesame seeds - no need to cover the entire surface unless you want to. Place on an oiled baking pan, flatten with your fingers, but not all the way, and bake on each side for about 20 minutes.

A few things:

• Whilst turning the falafel over, if it breaks on you, it may not be ready to face the other side. See what I did there? 
• Do take the time to bake these puppies, 15 minutes on each side is not enough time in my opinion. 
• Do not use a glass baking dish for these. Although glass baking dishes are great, they cause the food to steam rather than crisp up - this is my experience. 
• Do not crowd the baking dish, give the falafel some space. We all need space! The falafels will steam if crowded. 

Too many Don'ts? Nah, you can handle it. Do enjoy these suckers and let me know how they turned out.

I like hearing from you.

Peace out!

VKP

Serve with pita, tahini, and sliced pickles or anything you fancy. Eat! 

I Am Not That Cool! and Everything Indian Green Lentil Stew

I have misled myself all this time in thinking that I was somewhat cool. To my surprise, I have been proven otherwise, very recently. I refuse to name names...

Given my history of liking everything that parents do not typically like, including loud and angry music, dressing against the stream with a hint or two of rebellion, and let's not forget about being GOTH for quite some time, I have come to a conclusion that my idea of coolness differs from others immensely. 

I no longer know what's up, and yet I am ok with it, so there!

Stay Cool!  

Everything Indian Green Lentil Stew served over rice. 

Everything Indian Green Lentil Stew

Ingredients 
1-2 tablespoons vegetable oil or vegan butter
1 medium onion, finely chopped
3-4 garlic cloves, minced
1 pound (16-ounces) small green whole lentils, rinsed and picked over
1 (28-oz can) crushed tomatoes
7 cups vegetable stock
1 teaspoon crushed fenugreek
1 teaspoon cumin seeds
2 large bay leaves
1 teaspoon yellow mustard seeds
1 large cinammon stick
1 teaspoon coriander seeds
1/2 teaspoon turmeric
Cayenne pepper to taste
1/4 teaspoon ground ginger
1 teaspoon sea salt
1 teaspoon raw cane sugar

Not sure how Blue's picture got here. She's got the cool factor for CERTAIN. 

Directions
In a large soup pot, heat oil or vegan butter over a medium heat. Add all the spices, and toast for about 1-2 minutes, stirring constantly. Mix in lentils, crushed tomatoes, vegetable broth, cover and bring to a boil. Once boiling, lower the heat to medium-low, and cook until the lentils are creamy, for about 45 minutes.

Turn off the heat, remove the bay leaves and the cinnamon stick. Taste for salt, and serve over rice of choice.

Cheers! 

Apple and Butternut-Squash Soup with Farro

Apple and Butternut-Squash Soup with Farro. 

Do you ever experience days where you feel disconnected, out of touch and defeated? Well, I feel that way a lot lately and soup helps me with pulling myself together.

The Fall season has a lot to offer in terms of its food bounty, including apples, pumpkins, squashes, and my favorite: horror movies (not part of Fall food bounty). Tis the season!

Cheers!

Apple and Butternut-Suash Soup with Farro

Ingredients 
1 tablespoon olive oil
1 large onion, chopped
3 garlic cloves, minced
1 medium butternut-squash, peeled, seeds removed and diced
2 apples, peeled, seeds removed and diced
3/4 cup red lentils
1 teaspoon sea salt
Freshly ground black pepper
1 tablespoon pumpkin pie spice
1 tablespoon dried thyme
1 teaspoon dried basil
1 tablespoon dried rosemary leaves
1 large bay leaf
1-2 teaspoons raw cane sugar (optional, add at the end)
6 cups vegetable broth

1 cup cooked farro (use different grain to make it gluten-free or skip it all together)

Directions
Prepare the farro first according to package directions. I cooked mine in vegetable broth, and did not add any salt.

In a large soup pot, sauté the onion in oil for about 5 minutes. Add the garlic and all the spices, including salt, pepper and bay leaf. Sauté for about 5 more minutes, and stir often. Add a splash of water if necessary to prevent from sticking. Add butternut-squash, apples, red lentils and vegetable broth. Stir, cover, and bring to a boil. Once boiling, lower the heat to medium-low and cook for about 20-25 minutes until the squash is soft and the red lentils are creamy.

Turn off the heat, remove bay leaf, and puree the soup with an immersion blender until very smooth. Regular blender works well too. Taste for salt and pepper, and add the sugar if you desire for the soup to taste sweeter. I added 1 teaspoon of sugar to mine.

Serve with cooked farro.

Eat! 

Stuffed Cabbage - Golabki # Vegan MoFo

My month in Polish food theme in relation to Vegan MoFo would not be complete without including a stuffed cabbage recipe, also known as golabki. Typically, the filling includes non-vegan ingredients, but not this time my friends.

Before you begin, I recommend that you cook rice and lentils a day ahead, to make things easier on yourself. This recipe is simple, however it has many steps and I don't want you to be tired when you are done cooking. Cheers!

Golabki! 

Ingredients 
1 head medium/large cabbage, parboiled, tough stems trimmed

Filling 
2 cups cooked brown rice (or grain of choice)
2 cups cooked red lentils
2 tablespoons tomato paste
1 tablespoon marjoram
1 tablespoon dried parsley
1 teaspoon celery seed
1 tablespoon vegan worcestershire sauce (optional)
Pinch of freshly grated nutmeg (I used more than a pinch, about 1/4 teaspoon)
Freshly ground black pepper to taste
Salt to taste

Sauce
1 (28-oz can) crushed tomatoes or jar of marinara sauce of choice

Directions 
Cook the rice and the lentils, seperately, first or a day ahead. 

Parboil the cabbage in a large pot of water. Remove the leaves as they fall off or soften. This should take about 15-20 minutes. Run under cold water and place on a plate. Trim the thick membrane of each leaf. Like this.

Now prepare the filling. In a large bowl, combine cooked rice and lentils, tomato paste, vegan worcestershire sauce, if using, as well as all the spices. Mix well and taste for seasonings.

Preheat oven to 350 F. To assemble, place 2-3 tablespoons of filling on the cabbage leaf. Like this.

Cabbage leaf with 2-3 tablespoon of filling. 

Roll leaf up and over the filling like an envelope. Continue to roll until all leaves and stuffing are gone.

Ready for sauce! 

Coat a large baking pan with about 2 tablespoons of crushed tomatoes or marinara sauce. Place any unused cabbage leaves on the bottom of the large baking pan. Now place stuffed cabbage, seam down, next to each other, and top with the remaining sauce. You can chop and add carrots, potatoes or mushrooms on top, to bake along with the stuffed cabbage. I often add bay leaves for additional flavor.

Ready for the oven. 

Cover with aluminum foil and bake for 1.5 hours in the oven. Be sure to check the stuffed cabbage halfway through to make sure there is enough liquid. Add water if necessary to prevent the stuffed cabbage from drying out.

Remove the foil, and cook uncovered about 20 minutes before the stuffed cabbage is done. Serve with mashed potatoes or a piece of crusty bread.

Tatar # Vegan MoFo

What is Tatar? You will not like the answer, and thank you for asking. Tatar is a raw minced meat dish, served with a raw egg yolk on top. It is a big part of Polish cuisine, and I think it is about time for the vegan version to kick some posteriors. Don't you think?

I have eaten Tatar once as kid, and yet its distinct flavor remained with me to this day. The raw onion and tomato paste enhance the raw notes of this dish.

Lastly, this dish is so simple and pantry friendly that I just can't contain myself. If you have last minute impromptu guests coming, you can make this as an appetizer. Be sure to drizzle the dish with a tad of olive oil, to keep it moist. Cheers!

Vegan Tatar

Ingredients
1 cup cooked red lentils
5 tablespoons tomato paste
1-2 teaspoons olive oil
1 teaspoon paprika
Freshly ground black pepper to taste
Freshly ground sea salt to taste
1 small onion, finely chopped
1-2 teaspoons vegan worcestershire sauce (optional)

Great on crackers, pumpernickel bread and so forth.  

Directions
Cook the red lentils in 2.5 cups of vegetable broth until creamy. Stir often. Place the cooked red lentils in a bowl (there should be no liquid remaining) and allow ample time to completely cool off.

Mash with a fork to a fine paste. Add tomato paste, olive oil, paprika, pepper, salt, onion and vegan worcestershire sauce, if using. Mix well. Serve with dill pickles, drizzled with additional oil.

To make a nice presentation, coat a small tea cup with oil or non-stick cooking spray, add enough Tatar  to fill the cup, and gently flip it over on the presentation plate. Slice some pickles, or pickled vegetables of choice and EAT!

Vegetable Patties - Indian Style

Vegetable Patty - Indian Style.

I am feeling defeated today, and no matter how much I try to talk myself out of this "funky mood," the struggle remains. What can I do to make things better? Over the years, I have tried a few things and settled on cooking. Mood improvement medicine? Perhaps. It works for me because I am able to focus on one thing - cooking - instead of dwelling on the other...

You might wonder what the other is in this instance. Well, sometimes we have to face unpleasant thoughts and situations based on previous experiences or future things to come.

Someone very special in my life is going to have major surgery this Friday. As of now, I have too many unsorted feelings about it. I am starting final year in graduate school in less than two weeks and I don't know what will happen. I know, I will get through it no matter what the outcome. With that cheery thought, let's make some vegan grub, shall we? CHEERS to ALL!

My mom in the 80's. Love it! 

Vegetable Patties - Indian Style (Makes about 8 large patties)

Ingredients
1 tablespoon coconut oil, plus additional for frying (vegetable oil may be substituted)
1 medium sized onion, finely chopped (about 1 and 1/2 cups)
1 medium sized yukon gold potato, peeled and shredded (about 1 cup)
2 medium sized carrots, peeled and shredded (about 1 cup)
3 garlic cloves, minced
1/2 cup frozen green peas, defrosted
1 cup red lentils
2 and 1/2 cups water or vegetable stock
1 slice gluten-free bread or bread of choice, soaked in any kind of unsweetened plant milk
1 cup chickpea flour (see note below)

Spices
1 teaspoon sea salt
1 tablespoon cumin seeds
Pinch or more of cayenne pepper (optional)
1/2 teaspoon turmeric
1/8 teaspoon ground ginger
1 teaspoon coriander seeds
1 tablespoon garam masala
1 large cinnamon stick

Directions
In efforts to make this recipe with ease, prepare the vegetables and assemble the spices ahead of time.

Prepared vegetables.

Place the prepared vegetables on one plate and assemble all the spices on another.

 Spices.

Now, in a medium sized sauce pan, heat the coconut oil over a medium heat. Since it is summer time, the coconut oil will heat up quicker (solid versus liquid consistency). Add sea salt, cumin seeds, cayenne pepper if using, turmeric, ginger, coriander seeds, garam masala and the cinnamon stick. Cook for about two minutes and stir often. Be sure not to burn the spices or you will have to start the process all over again. Add garlic and onion and cook for about 5 minutes. Add a splash of water to prevent from sticking. You may have to do this a few times. I did!

Add carrots and potato and cook for another 5 minutes or so. Now add the lentils and water. Stir well. Cover and bring to a boil. Once boiling, lower the heat to low and simmer for about 20 minutes until the lentils are creamy. Stir often.

Discard the cinnamon stick. Transfer the lentil mixture to a large bowl, add the defrosted green peas. Mix and set aside until ready to handle, about 20 minutes. While waiting for the lentil mixture to cool off, place the slice of bread in a shallow bowl. Cover with plant milk of choice until it softens, about 10-15 minutes. Use about less than half a cup of plant milk.

Now that the lentil mixture has cooled off, add the chickpea flour and the soaked slice of bread. Prior to adding the bread, squeeze it with one hand really well and discard the soaking plant milk liquid. Shape the patties to the size of preference and set aside. These will be moist and malleable, just the way they should be.

Preheat a large non-stick skillet over a medium heat. Add about 1 tablespoon of oil to fry each batch, about three to four patties at a time, for 5 minutes on each side. Do not crowd the skillet. While the patties are cooking, be sure not to move them around until the five minute mark has passed. The crust develops when left alone in the skillet. Serve over a favorite salad, rice or anything you like.

*Note
Chickpea flour can be difficult to find no matter where you live. You can make your own in minutes for less than $2.00 dollars a pound of dried chickpeas. If you don't have chickpea flour on hand, and have a  bag of dried chickpeas in your pantry, you can make your own. Simply place one cup (or more, depending on how much flour you need) of dried chickpeas in a high-powered blender or a food processor and blend until very smooth smooth. That's it!

Veggie Patty - Indian Style served over zucchini noodles. 

Ethiopian Inspired Lentil Stew with Spinach

Ethiopian Inspired Lentil Stew with Spinach

Hi there, how are you? My turn? I am well, and I have a confession to make. Here it goes...I have never tried Ethiopian food, yet I dare to call my dish "Ethiopian Inspired." I have done some research regarding the spices involved, and concluded that my pantry and spice collection combined play a role to a gentle introduction to Ethiopian Cuisine. What do you think? Cheers!

Ethiopian Inspired Lentil Stew with Spinach

Ingredients
1 tablespoon vegetable oil (optional, I used water)
1 large onion, finely chopped
4 garlic cloves, minced
1 teaspoon fresh ginger, grated
1 tablespoon tomato paste
1 teaspoon sea salt
1 teaspoon ground cumin
1/2 teaspoon turmeric
1/4 teaspoon ground allspice
3 whole cloves
1 teaspoon smoked paprika or regular paprika
3 cardamom pods, cracked
1 teaspoon fenugreek, crushed (optional)
Cayenne pepper to taste (optional)
1 and 1/2 cups green lentils (any kind will do)
1/2 cup split green peas (add creamy texture to dish)
5 cups water or vegetable stock (I used vegetable stock)
1 (16-oz package) frozen chopped spinach, defrosted

Directions
In a large pot, sauté the onion in oil or water over a medium heat for about 10 minutes. Add ginger, garlic, all the spices, and tomato paste and cook for another 5-6 minutes. Stir constantly.  Add a splash of water if necessary; 1 or 2 tablespoons at a time to prevent from sticking to the pan. Add lentils, split green peas, 5 cups water/vegetable stock and bring it to a boil. Once boiling, lower the heat to medium-low, cover and cook for about 1 hour until the stew is creamy. Stir occasionally. Add spinach, stir and turn off the heat. Taste for salt and serve. Be sure to watch out for cloves and cardamom pods when eating.

Cheapskate Red Lentil Curry

Cheapskate Red Lentil Curry

I love Indian food! I eat it and make it often. I highly recommend Vegan Indian Cooking cookbook which serves as a great introduction to Indian cooking and spices. While I think that Indian spices are awesome, I realize that not everyone has access to purchasing them, so I invented this Indian inspired curry for YOU (lies I tell you, it is mostly for me). Anyhow, I invite you to try it in efforts to tell me how easy and spectacular it is.

I offer a 10-minute therapy session free of charge for those who DARE to question the validity of this tasty dish. Good deal, no? Once I am finished with grad school, the fee will change.

Cheers!

Cheapskate Red Lentil Curry

Ingredients
1 tablespoon vegetable oil (optional, I used water)
1 medium sized onion, finely chopped
1 teaspoon fresh ginger, grated
3 garlic cloves, minced
1 chili or jalapeño pepper, stems removed, deveined, finely chopped
1 teaspoon ground cumin
1 teaspoon turmeric
1 teaspoon crushed fenugreek (optional)
1/4 teaspoon cayenne pepper (optional)
1 teaspoon sea salt
2 cups red lentils
1 (14-oz can) light coconut milk
2 and 1/2 cups water, plus additional for sautéing
1 and 1/2 cups potatoes, peeled and chopped (about 3 small potatoes)
1 cup frozen green peas
Cilantro for garnish (optional)

Directions
In a large pot, sauté the onion in vegetable oil or water for about 10 minutes over a medium heat. Add ginger, garlic, and chili pepper. Continue sautéing for 3 more minutes. Keep adding more water, 1 tablespoon at a time as needed to prevent from sticking to the pan. Continue stirring. Add all the spices and cook for 2 minutes, add more water if necessary. Add red lentils, coconut milk, water (2 and 1/2 cups), potatoes and green peas. Bring to a boil, lower the heat to medium-low, cover and cook for about 15-20 minutes until the lentils are creamy and the potatoes are cooked. Taste for salt and serve with basmati rice or pita bread.

*Note
I am not a cilantro fan. I tried to be one...I really did, but to no avail. Sorry! To remedy my cilantro problem, I discovered, dried cilantro in my supermarket. I use as a garnish only. I bought it for .99 cents and I LOVE using as garnish for Indian or Mexican cuisine.

Pantry Red Lentil Loaf

Pantry Red Lentil Loaf

My mom who lives in Poland is my best friend. I speak to her every week. We talk about everything, including food. She does not like to cook, but enjoys trying out new recipes that are easy and supermarket accessible. Pantry Red Lentil Loaf is such a recipe.

Cheers!

Pantry Red Lentil Loaf

Ingredients
2 cups cooked brown rice (best when cooked in vegetable broth)
1½ cups red lentils
1 small onion, finely chopped
1 celery stalk, finely chopped
1 cup carrots, grated (about 3 medium sized carrots)
4 garlic cloves, minced
1 tablespoon olive or vegetable oil (optional)
1 teaspoon salt, plus additional salt if necessary
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon rubbed sage
½ teaspoon marjoram (optional)
1 teaspoon parsley flakes
Ground black pepper to taste
2-3 tablespoons of organic ketchup or barbecue sauce

Directions
Cook brown rice according to package directions. While the rice is cooking, prepare the lentils. In a medium saucepan, add 1½ cups red lentils, 2½ cups of water and ½ teaspoon of salt. Bring to a boil, lower the heat to simmer and cook for about 10-15 minutes until the lentils are mushy. Mix and add an additional splash of water if necessary to prevent from sticking to the pan. Mushy lentils are the perfect texture for this recipe; so don’t worry if they lose their shape.

While the lentils are cooking, preheat the oven to 350 F and prepare the vegetables. Sauté the onion, carrots, and celery in olive oil or water over a medium heat for about 10 minutes. Season with a dash of salt and pepper. Add the garlic and cook for another 3 minutes. Turn off the heat and transfer the vegetable mixture to a large bowl. Add cooked brown rice, cooked red lentils, and all the spices. Mix and taste for seasoning. Add more salt and pepper if necessary.

Grease 8-inch loaf pan and add the loaf mixture. Pat down loaf mixture firmly and tightly. Spread 2-3 tablespoons of ketchup or barbecue sauce on top of the loaf evenly. Bake in the oven, uncovered, for 1 hour. Allow the loaf to cool before serving.

Yellow Mellow Monday (Yellow Mellow Summer Squash Soup)

I don’t know how you feel about eating soup every week, but I like it. No, I love it! That song just popped into my head. How does it go? “I don’t care! I love it!”

I can eat soup for breakfast, lunch and dinner and throughout the entire year, including summer.

There is something comforting about having a bowl of soup. For me, eating soup is like getting a hug from my mom or my brother. They live in a land, far, far away, also known as Poland.

If you are having a rough day, and need a hug, try making Yellow Mellow Summer Squash Soup.  

Cheers!

Yellow Mellow Summer Squash Soup

Yellow Mellow Summer Squash Soup

Ingredients

2 medium yellow squashes, shredded (green squash works too)

2 carrots, peeled and chopped

1 onion, chopped

6 garlic cloves, minced (I like garlic! Use less if you don’t)

½ cup red lentils

½ cup brown rice (use whatever grain you have on hand or skip it all together)

2 tablespoons of fresh squeezed lemon juice

6 cups vegetable broth/water

1 tablespoon of olive oil (optional)

1 teaspoon cumin

1 teaspoon smoked paprika (Use regular paprika if you can’t find smoked paprika)

1 teaspoon sea salt/regular salt or to taste

1 teaspoon dried thyme

½ teaspoon turmeric for color/health benefits (optional)

Freshly ground black pepper to taste

Directions

Preheat a 4-quart pot over medium heat. Sauté onion in the oil for 5 to 7 minutes. (You can use ¼ cup of water instead of oil to sauté the veggies).

Add garlic, carrots, squash and all the spices and sauté for 5 more minutes (Add a tablespoon of water if the veggies stick to the pot). Add rice, red lentils and veggie broth (or water) and bring to a boil.

Once boiling, lower the heat to simmer and cook for about 45 minutes depending on the rice/grain you are using. Stir occasionally to prevent from burning. Turn off the heat, and add lemon juice. Serve with your favorite bread and garnish with parsley.