Orange, Gold & Green Lentil Stew

After working all day, I was really hungry and wanted something substantial, but hadn't prepped anything for a fast finish.  There was a photocopy of a recipe a friend had sent to me for a lentil stew with cumin seeds. Well, I didn't have any cumin seeds, and in fact only half the recipe seemed to be in the photocopy! So I felt completely free to invent the following. I started a small pot of short grain brown rice. It took about 40 minutes to make the stew by which time the rice was ready, and I had a chance to throw together a delicious salad. Lucky for us, there's a quart of leftovers to get us through another late night this week. You can definitely add more heat and spice with more red pepper flakes and cumin. If you do happen to have cumin seeds, roast 'em up and toss them on the top!

Orange, Gold & Green Lentil Stew

3/4 cup green lentils
1 sweet potato
1 yukon gold (or other) potato
3 medium carrots
1 medium-large onion (2 cups chopped)
1 (or more) tomatillo
3 cloves garlic
8-15 stems cilantro - 3/4 cup chopped
1 tsp mustard seeds
1 tsp cumin (ground)
1/2 tsp more or less red pepper flakes
1/2 tsp salt
3 cups or more water

1. Chop onion, garlic, tomatillo and water saute about 10 minutes in about 1 cup water in a medium saucepan, with cumin, red pepper flakes, mustard seed (whole), and salt.  Stir occasionally.
2. Meanwhile, chop both potatoes, the carrots and cilantro, and add to pan with lentils and water. Bring to a boil and turn down to a simmer. You can half cover this to speed the cooking but do not fully cover the pan. This will need about 30 minutes.
3. Stir occasionally, add more water if needed. Test the lentils for doneness. Salt to taste.

Orange, Gold & Green Lentil Stew Nutrition Facts for One Quart 2 Servings  (900g) (makes 2 quarts) Amount Per Serving % Daily Value* Calories 500 25% Total Fat 2g 3% Saturated Fat 0g 2% Trans Fat Cholesterol 0% Sodium 292mg 12% Total Carbohydrate 98g 33% Dietary Fiber 32g 127% Sugars 15g 0% Protein 25g 50% Vitamin A 84% • Vitamin C 77% Calcium 17% • Iron 46% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calories needs. courtesy of cronometer.com using my data.

Red, White, Green & Black  Salad
The salad was so beautiful and fun to eat that I couldn't resist putting an image here. What's in it?
enoki mushrooms cut into 3 segments; fresh pea shoots also cut into thirds, baby arugula, scallions chopped into small bits, big black organic grapes de-seeded and halved, and about 5 slices of "watermelon radish" cut into slivers. A light dressing of tarragon vinegar with garlic and salt was the perfect foil for the stew with rice.

Visit Serious Eats - Vegan Recipes

Okay, this is unusual, but this fellow, J. Kenji Lopez-Alt, is an amazing cook and he has been blogging food for a long time. Lately he has started doing totally vegan for one month of the year - and has now consolidated all his recipes from last year's and this year's Vegan Month.
Serious Eats Vegan Recipes Slide Show

I just want this guy cooking for me!! But since I can't have that, I want everyone else to be able to eat these amazing dishes too.  He is much more dependable than I, testing and searching and being more expert to begin with.

So I am posting just to promote his terrific catalog of amazing Vegan Recipes from his 30 days in 2012 and 2013.

Serious Eats RECIPES - Explore and Enjoy

Eggplant Pizzas

Eggplant Pizzas

1 Eggplant (1.25 lb)
2 Tomatoes
1 sweet red pepper
1/2 cup mushroom slices
1 medium sweet onion
2 tsps oregano +/- basil
2 tsps fresh parsley
2 Tblsp tamari with a bit of added water (or use miso soup)

Medium thick slices of eggplant, thin slices of everything else (anything else). Put on parchment paper in a flat pan or cookie sheet. Drizzle the watered tamari onto each one and sprinkle the herbes (your choice). You could put garlic bits too, olives or anything else you like. Oven at 400F for not even 15 minutes... but do check on it. Peel off the paper carefully with a spatula and serve!

The next time I made these, I used some miso soup instead of the tamari -- you could use watered down miso paste -- so it was moist and not as salty. Thin slices of fresh garlic made a huge impact too.  I also used tin foil so I could put it under the broiler and crisp it. Really good with 3/4 inch eggplant slices. Two slices made a lunch with soup and salad. And this one made a great leftover lunch melange.

Eggplant Pizzas Nutrition Facts Serving Size: 1 Serving (443g) Amount Per Serving % Daily Value* Calories 117 6% Total Fat 1g 1% Saturated Fat 0g 1% Trans Fat Cholesterol 0% Sodium 683mg 28% Total Carbohydrate 25g 8% Dietary Fiber 8g 32% Sugars 16g 0% Protein 5g 11% Vitamin A 8% • Vitamin C 126% Calcium 6% • Iron 9% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calories needs. courtesy of cronometer.com with my data

Chick Pea Burgers (with secrets)

I haven't eaten hamburgers in years, accompanying my husband's occasional grilled beef burger with a companionable portobello mushroom on a roll. In times past I ate turkey burgers as well. So I know how easy and satisfying it is to pile up the pickles and relish, onion and sliced tomato on something filling, chewy and tasty between the bread slices. The black bean & beet patty was better on the plate, so today I wanted something to eat on bread that was crisp on the outside, dense and flavorful on the inside and could stand up to my husband's relish and chili sauce. I started with a can of chick peas and a handful of ... are you ready? peanuts! It ends with a coating of crushed Ryvita sesame rye cracker and all's well!  I broiled them on both sides before baking them for 20 minutes.

Chick Pea Burger (no oil)

1 can chick peas (about 1.75 cups, drained)
2 Tblsp peanuts (dry roasted low salt)
1 medium carrot, grated
1 medium parsnip, grated
1/2 cup raw spinach, chopped
1/4 tsp salt
1/4 tsp cumin
1/2 tsp garlic powder
3/4 tsp parsley
2 Ryvita Sesame Rye crackers

1. Smash the chick peas with the peanuts in a bowl. Chop the spinach, grate the carrot and parsnip and mix in with the chick pea mixture.
2. Combine all the spices and herbs in the bowl, mashing and stirring. If this feels too wet, add just a little flour of your choice (brown rice or chick pea flour) perhaps up to a tablespoon. You don't want this to feel dry though. Moist is good but not wet.

3. Crush the two crackers on a plate. Form 4 burgers, rolling their surfaces in the crumbs (this should just cover all four).
4. Place on a piece of tin foil on a baking sheet or pan and put under the broiler for about 5 minutes on each side, turning carefully with a spatula.  Turn down the stove to bake at 375 for 15-20 minutes.
Serve as you wish! One was plenty for me on a piece of Ezekial sprouted whole grain bread with pickle slices, onion and lettuce and our fresh cole slaw. My husband had two, one with double bread and the works, the other more simply.  As always, put more spice or heat into these if you want them that way. Good nutritional content from the combination of legumes and vegetables for 170 calories!

Chickpea burgers Nutrition Facts Serving Size: 1 Serving (112g) 1 burger Amount Per Serving % Daily Value* Calories 169 8% Total Fat 5g 8% Saturated Fat 1g 3% Trans Fat Cholesterol 0% Sodium 400mg 17% Total Carbohydrate 25g 8% Dietary Fiber 3g 10% Sugars 2g 0% Protein 7g 14% Vitamin A 11% • Vitamin C 7% Calcium 5% • Iron 8% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calories needs. courtesy of cronometer.com using my data.

If you want to make up your own slaw, I recommend that you use what you have. Here's what I used.

Cleaning the Fridge Again Cole Slaw
leftover nub of cabbage
leftover nub of radicchio
one remaining stalk celery
1/4 of a red pepper, finely chopped
two slices dill pickle finely chopped
dash- 1/8 tsp celery seed
splash of pickle juice
squeeze of fresh lemon juice

Made about 3.5 cups - which disappeared between 2 of us. Very satisfying crisp, crunch, tart and sweet flavors, contrasting well with the warm, chewy textures of the chickpea burgers.

Coconut Cauliflower Curry/ Brown Basmati Rice

There comes a time when that half a can of coconut milk in the fridge just has to get used or it starts to go bad. I had been thinking about the fact that it had actually been a long time since we had rice with anything, and the idea began with the thought of putting coconut milk in rice. Pretty soon that morphed into this cauliflower curry with coconut milk and whatever coconut milk was left could go in the rice. I decided to mix the traditional dal (pureed lentils) into the dish, so that the whole thing would have curry flavor and be poured right over the rice, which began to take on its own shape. Portion nutrition is based on 4 large servings. Of course you can stretch this to feed 6 by adding a side dish (I'm thinking green beans...). You can also add heat (peppers) or sweet (peaches or tomatoes) or heft (potato, sweet or otherwise!)

Coconut Cauliflower Curry with Brown Basmati Rice
1 cup red lentils
2 1/4 cup water for lentils
Florets of a whole head of cauliflower
1/2 cup water for sauteing
1 large onion chopped fine
3 large white or cremini mushrooms halved and sliced
2 tsp fresh grated ginger
2 tsp coriander
1.5 tsp cumin
1/2 tsp kosher salt
1/2 tsp tumeric in curry
1/8 tsp tumeric in rice
4 Tblsp light coconut milk for curry

FOR THE RICE
1 cup brown basmati rice
1.5 cups water  (I used the water from steaming the cauliflower)
1 minced carrot
2 finely chopped sun dried tomatoes
4 Tblsp light coconut milk for rice
1 Tblsp dry currants (or other dried fruit)

1. Wash and cut up the cauliflower and steam the florets in a large pot until they are cooked but not at all mushy. You can use the leftover water for making the rice.
2. Cook the red lentils - put lentils in a medium small pot, add the water and the 1/8 tsp tumeric, cook until totally soft so that you can whisk this and it will get all creamy. Cover and let it sit.
2. Chop the onion and slice the mushrooms, grate the ginger, and put this in a wide saute pan with the 1/2 cup water. This needs to be big enough to hold the whole curry. Add the herbs and the salt and the 1/2 tsp tumeric. Cook stirring occasionally until the onion softens and the mushrooms are nearly cooked.

3. Cook the rice: Put the rice, water, carrot, tomato, coconut milk, currants and bring to a boil. Turn down immediately to simmer without a lid until most of the liquid is absorbed. Stir once, cover and let sit.  If the sun dried tomatoes are cured with salt - rather than soaked in oil - you do not need to salt the rice.  Otherwise, you can add salt and pepper if you like it that way when you fluff it up to serve it.

4. Add the lentils, and half the coconut milk, stirring. Add the cauliflower and simmer covered for about 10 minutes.  Serve spooned over rice, with a decorative bunch of cilantro or parsley leaves.

Coconut Cauliflower Curry/Basmati Rice Nutrition Facts Serving Size: 1 Serving (460g) Amount Per Serving % Daily Value* Calories 427 21% Total Fat 4g 6% Saturated Fat 1g 3% Trans Fat Cholesterol 0% Sodium 470mg 20% Total Carbohydrate 83g 28% Dietary Fiber 10g 39% Sugars 14g 0% Protein 18g 35% Vitamin A 9% • Vitamin C 10% Calcium 8% • Iron 33% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calories needs. courtesy of cronometer.com using my data.

Savoy Slaw Steals the Show

Last night during the Superbowl, my husband made the salad. I should say up front that he is an artist so although he doesn't do much of the cooking nowadays, when he sets his hand to it, his eyes are right there too... I'm not saying that my food doesn't look beautiful... but when he made the slaw to go with our Chili & Chard Mac (recipe to come), well, it stole the show.  We make our own tarragon vinegar by putting sprigs of fresh tarragon into a dark wine bottle and adding distilled vinegar. It only takes a few days for the flavor to infuse and it keeps on the counter for months. We also make our own herbes de Provence, but you can use any combination of herbes you like, about 1/4 tsp crushed between your fingers as you sprinkle it in.

Here's what he did:


Superbowl Savoy Slaw
5 medium leaves savoy cabbage
3 large leaves radiccio
2 shredded carrots
1/3 red pepper, shredded
daikon slices (about 2 inches)
handful cherry or grape tomatoes
2 Tblsp tarragon vinegar
splash of Balsamic vinegar
Tbsp Dijon mustard
salt & pepper to taste
1/4 tsp crushed herbes de Provence

Finely chop the cabbage and the radicchio. Shred the carrots and red pepper. Mix together vinegars, mustard, add a shake or two of salt and pepper, and herbes. Layer the cabbage, with carrots, peppers on top and add halves of cherry tomatoes and diakon slices around the plate, pouring the dressing over all. You can see from the images that how you put it together can make all the difference!

Savoy Slaw Nutrition Facts Serving Size: 1 full recipe (393g) Amount Per Serving % Daily Value* Calories 128 6% Total Fat 1g 1% Saturated Fat 0g 1% Trans Fat Cholesterol 0% Sodium 492mg 21% Total Carbohydrate 24g 8% Dietary Fiber 8g 34% Sugars 11g 0% Protein 4g 9% Vitamin A 76% • Vitamin C 157% Calcium 10% • Iron 7% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calories needs. courtesy of cronometer.com data supplied by me

Saute - No Oil: Love those Shiitakes

It is no secret that my husband and I love shiitake mushrooms. We also enjoy the contrast of shiitakes with the crispness of snow pea pods, and the silky slippery sweetness of baby bok choy.

Shiitakes and Snow Pea Pods
2 cups of pea pods (50?)
2 cups of shiitake mushrooms, 16-20  (save stems for stock)
2 cloves garlic
1 Tablespoon Mirin
2 teaspoons Tamari
1/2 cup water

Put water in wok with garlic, steam for a couple minutes, add the tamari and MIRIN, and then add sliced shiitakes and toss a few times. Add pea pods, toss a few times, and then cover for 5 minutes. Then  stir, cover and cook another 5 minutes. Uncover and stir, and if done (peas still a bit crisp, shiitakes soft), SERVE, with rice or other grain.

Ginger Bok Choy Shiitakes
half a pound of Shiitakes
1 head of baby bok choy (medium sized)
1 medium onion
2 cloves of garlic
approx. 10 thin slices of ginger
3 teaspoons tamari
1 tsp Chinese black vinegar

1. Wash bok choy, slice in wedges -- about 8.
2. In large saucepan with about 1/3 cup  water, add garlic, ginger onion and bok choy. Cover and steam, switching/turning the bok choy wedges occasionally to cook evenly.
2. When almost done, add shiitake mushrooms, stemmed and cut in half, laying them on top.
3. Add tamari sauce (use chinese black vinegar) and cover. Steam until soft and serve with any kind of rice with bits of pickled ginger (if you have it) and peanuts are very nice on top. Good with any whole grain you like.

Ginger Bok Choy with Shiitakes

Ginger Bok Choy with Shiitakes Nutrition Facts Serving Size: 1 Serving (325g) Amount Per Serving % Daily Value* Calories 66 3% Total Fat 1g 1% Saturated Fat 0g 0% Trans Fat Cholesterol 0% Sodium 426mg 18% Total Carbohydrate 12g 4% Dietary Fiber 4g 16% Sugars 5g 0% Protein 5g 11% Vitamin A 32% • Vitamin C 169% Calcium 24% • Iron 12% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calories needs. courtesy of cronomieter.com using my data