I’ve clearly been on a lentil kick and this is my second lentil comfort-food recipe in a row. I’ve made vegetarian sloppy joes in the past, but previously used seitan. This version uses a natural protein and the bonus is this is super easy to make!
Heat a pot of water to boiling. Add green lentils and cook about 40 minutes or as directed on the package.
In a dutch oven, heat a couple tablespoons of olive oil on medium heat. Finely mince the garlic and dice the onion. Add to the dutch oven and sauté about 4 minutes. Add red wine vinegar, worcestershire, cayenne, chili powder, thyme and mustard and stir. Add crushed tomatoes, salt and pepper. Reduce heat to low. Cover and simmer.
Drain the lentils. Add the lentils to the sauce and stir. Cover and simmer on low heat about 25 minutes.
Serve on sandwich rolls or hamburger buns.
Check the ingredients on your Worcestershire sauce. Most have tiny amounts of anchovy paste in it so good to know if you are a strict vegetarian or vegan.
(apologies for the pic quality- have not had time to take out my lighting kits so resort to cell phone pics , especially with a colicky baby!)
I really enjoy making soups. It’s a great way to experiment with flavors and they are easy, one-pot meals. Here is a recipe for a red curry lentil soup that is warming and comforting. Perfect for anyone on the east coast experiencing after effects of the polar vortex!
32oz container "No Chicken Broth" or Vegetable broth
5 tsp thai red curry paste
1 bay leaf
6 cups cooked green lentils
3 cups chopped flat kale
1 13oz can lite coconut milk
1 tablespoon kosher salt
Heat about 2 tablespoons of olive oil over medium heat in a large pot or dutch oven. Finely dice the celery, onion and carrot. Add to the oil and cook about 4 minutes. Mince the garlic and add to the carrots, celery and onion and cook about 1 minute. Add the curry paste and broth and stir until smooth. Add the bay leaf, lentils, kale, salt and coconut milk. Reduce heat to low. Cover and simmer about 30 minutes, stirring occasionally. Add salt and pepper as desired.
You may have noticed I’ve been gone awhile. Quite awhile. Months. There is a good reason. I have recently welcomed a beautiful baby girl into my life!
I had my little bundle of joy back at the end of November which was the best day of my life. I can honestly say there is nothing I’m more proud of than her. Unfortunately, that day was followed by 25 days in the NICU. She has a handful of issues that I won’t get into and she will hopefully outgrow, but she is doing well and growing stronger every day.
Spending all that time at the hospital definitely leads to some horrible eating. The cafeteria options are, to put it nicely- revolting. We did have some outstanding Munchery meals thanks to our wonderful friends and coworkers. (Seriously- if you live in the Bay area, check this out. It is life-changing!)
To top off everything, when we brought our little critter home we discovered she is colicky. Very colicky. For anyone not familiar, it’s basically hours upon hours of a baby screaming (not fussing, not crying but SCREAMING) for no apparent reason. There is not much you can do but try your best to soothe her and wait until she outgrows it. Also, drinking helps.
Anyways, she is getting better every day with both the health issues and the colic and I’m using the 15 minute naps here and there to occasionally cook something that doesn’t involve the microwave. I’ll do my best to publish on a somewhat regular basis, but I’m sure you’ll understand if I don’t keep my word! In the meantime, meet the tiny little love of my life…
It’s sick season! Doctors’ offices and drugstore chains are officially pushing the flu shots and people are starting to get the sniffles and coughs, myself included.
This weekend I was unfortunate enough to come down with one of the worst colds I’ve had in awhile. I got the full blown package of head congestion, sore throat and cough…the trifecta. I lowered myself to a little bit of whining, which I’m not proud of, but first I went through the “cleansing” phase which is something I always do the first day I get sick. I go insane cleaning the house- sanitizing doorknobs, organizing and even dusting behind things that haven’t been moved in three years. I also cook more than ever.
I first woke up feeling horrible Sunday morning- so what do I do? I baked. I made some quick cinnamon rolls. Then for lunch I whipped up some vegan “egg salad” and later when I really started feeling bad I made vegan “chicken” soup. I’m not sure why I feel the need to accomplish these things when I’m sick- perhaps denial- but I did and then have paid for my lack of rest every day since. Monday I was a mess and really couldn’t move. It hurt to think. It unfortunately carried over into my birthday on Tuesday and is still lingering a bit now even. (ps- happy birthday to me! ha) Anyways, here is the recipe for the soup that provided me with several days of comfort as I sniffled and whimpered like a big baby.
ps- This soup is great with homemade french bread…yes I did that on Sunday too.
Vegan "Chicken" Soup
A great, comforting vegan alternative to chicken soup that will get you through the toughest of colds.
1/3 lb acini de pepe pasta (note: check the ingredients of the brand you buy to see if it's vegan)
In a large pot, heat 1 tbsp. olive oil on medium heat. Add the celery, onion, carrots and garlic and saute until slightly translucent- about 5 minutes. Be careful not to burn the garlic. Add stock, salt, pepper, thyme and bay leaf. Reduce heat to low, cover and simmer about 30 minutes to develop flavor, stirring occasionally.
Carefully taste the broth and add a touch more salt if needed. (As different brands of broth vary, it's important to taste for seasoning as you go.) Add the pasta and cook on medium heat about 15 minutes.