Showing posts with label lentils. Show all posts
Showing posts with label lentils. Show all posts

Friday, March 20, 2020

Quick Lentil Burgers With Pantry Ingredients (vegan)

Quick Lentil Burgers With Pantry Ingredients (vegan, gluten-free option)

These quick lentil burgers are a family favourite in our house. My teen daughter asks for them just about every week. And that's something, because she generally prefers sweets to "real" food. Although it's a super simple recipe, I've been refining it for weeks because I wanted to best combine ease of preparation with just the right texture. I think I've finally found the best ingredients and the best process for preparing these lentil burgers quickly and efficiently.

I started making these lentil patties long before our current social distancing practices, but it turns out the recipe is great for these challenging times. It requires ingredients you are likely to have (or can stock up on) in your pantry. This includes canned lentils (although you could certainly cook dry lentils for this recipe too), flour, panko bread crumbs, oats and seasonings. The only perishable ingredient is a red onion, but those are pretty long lasting too.
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Friday, November 9, 2018

40+ Vegan Lentil Soups and Stews (With Gluten Free, Slow Cooker and Instant Pot Options)

40+ Vegan Lentil Soups and Stews (With Gluten Free, Slow Cooker and Instant Pot Options)
Photos courtesy of Happy Kitchen.Rocks, Yummy Mummy Kitchen, Soup Addict, My Darling Vegan

Living in a climate with four distinct seasons, I try to see the best in each one of them. It's not that difficult to see the positives in fall. Cool breezes, richly hued leaves, warm sweaters, steaming mugs of hot cocoa topped with vegan marshmallows...and soup. Ah, soup. Soup can even make winter more palatable. For the first two months anyway.

Soup recipes are usually simple to make. They are frequently free of gluten. They are easily made vegan with the help of a good veggie stock. Soups are ideal for healthy, homemade meals. And many soups can be whipped together quickly. Those that cook for a bit longer allow you time to make other foods (like homemade biscuits!) or tidy your kitchen.
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Wednesday, May 20, 2015

What I Ate Wednesday


This What I Ate Wednesday I'm going straight to a look at a full day of eats. It happens to be my Tuesday menu. I feel like it looks like I'm on a diet. I usually eat more food than I ate yesterday. In reality I just didn't feel like making anything special.

I started the day with a smoothie made from banana, cherries, pineapple, strawberries, chia seeds, water, orange juice and Natural Calm.
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Tuesday, February 19, 2013

Roasted Fall Vegetables and Lentil Salad


On Friday, I shared a Pea and Potato Curry recipe from Martha Stewart Living's latest cookbook, "Meatless."

 Today, I am sharing my favourite recipe from the book (so far). As I told you in my original post about "Meatless," my husband made this recipe for Roasted Fall Vegetables and Lentil Salad for dinner one night. The ingredients are simple and healthy - like acorn squash and brussels sprouts. The results are surprisingly delicious. If you love veggies and lentils like I do, I highly recommend giving this one a try. Here's our version of the dish, below. My husband cut the carrots thinner than the book recommends to ensure they would be tender enough.
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Wednesday, May 2, 2012

What I Ate Wednesday, featuring Upside Down Butterscotch Biscuits


For this week’s WIAW, I am once again showing a few examples of what I ate over the past week.

This way, I get to pick some of the more interesting food items. If I showed you a day of eating, some of the stuff would be downright embarrassing!

Yesterday, I modified and veganized another beautiful Edna Staebler recipe.

The result was the absolutely delicious, scrumptious, delectable Upside Down Butterscotch Biscuit pictured above. Enough adjectives for you? Sorry, they are just really tasty. More about those later.

I am linking up to Jenn at Peas and Crayons again. April was all about adding extra veggies to our diets. I am glad it is May now, because I see I don’t have many veggies in my photos!


I did make this healthy and tasty squash soup. I found the recipe in one of Dr. Andrew Weil’s books several years ago, and it is a keeper. Simple and delicious.

These classic chocolate chip cookies come from a recipe in How it All Vegan. They are just as good (maybe better) than non-vegan cookies and they go great with a glass of soy milk when they are fresh out of the oven.

Some friends asked me to make lentils and rice for a get together, and I snuck some for my lunch. This is the one recipe I make ALL the time and it makes a huge amount so it is perfect for parties. You can get this simple and yummy recipe here. Trust me, you will thank me.

Dinner was kind of rushed on Monday, so I put some chickpeas into a jar of curry sauce and had broccoli on the side. I snagged a couple of the kids' meatless nuggets for some extra protein too.

Here is the upside down part of the Upside Down Butterscotch Biscuits. The brown sugar topping goes in the muffin pan first.

Then come the walnuts (or another type of nut if you prefer).

Top that off with the biscuit dough.

And voila! Yummy Upside Down Butterscotch Biscuits. They are soft and doughy on the inside with a crisp, sweet layer on top. They can be enjoyed warm from the oven and they are still delicious eaten room temperature the next day.
A couple of questions for you.
1. What is your favourite potluck recipe (give a link if you have it)?
2. And, is there a place for these butterscotch biscuits in your diet, or have you sworn off sugar?

Linking up to Thursday's Temptation at Two Yellow Birds Decor.
Upside Down Butterscotch Biscuits


by Joann MacDonald
Cook Time: 15 minutes
Keywords: bake dessert snack vegan vegetarian walnuts biscuit

Ingredients (16 to 18 biscuits)
  • 1/3 cup margarine
  • 3/4 cup packed brown sugar
  • 2 Tbsp soy milk
  • 1 cup chopped walnuts
  • 2 cups all purpose flour
  • 2 Tbsp sugar
  • 1 Tbsp baking powder
  • 3/4 tsp salt
  • 1/3 cup margarine
  • 3/4 cup soy milk

Instructions

Preheat oven to 425°F.
Line muffin trays with 18 non-stick paper cups or butter and flour the trays.
In a small pot, melt margarine. Stir in soy milk and brown sugar until smooth. Remove from heat.
Put 2 tsp of this mixture into each muffin cup.
Sprinkle walnuts over mixture in cups.
In a large bowl, sift flour, sugar, baking powder and salt.
Cut in the margarine. Stir in the soy milk.
Make small rounds with the dough and place over the nuts in muffin cups.
Bake for 15 minutes or until golden.
Turn out of the muffin cups immediately. With a knife, scrape off any nuts that stuck to the muffin cups and spread on biscuits.
Enjoy!
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Tuesday, February 28, 2012

What’s for lunch?

I mentioned in my last "What's for lunch?" post  that my favourite lunches are made up of reheated leftovers from the evening before.

For me, a cold sandwich cannot compare to a nice warm meal. And, since you already did the work in preparing your food a day earlier, there is little to do now but enjoy it.

Yesterday, I was fortunate to have Sunday dinner leftovers for lunch. On Sunday, my husband and I both pitched in to make a meal that was a little more special than our average weeknight fare.

For a while there, it looked like spring would come early, and I was craving the types of things we ate last summer—simply prepared barbecued veggies and tofu in particular.

Winter is back, unfortunately, but we were able to somewhat duplicate our summer meal indoors using our oven.
While my husband marinated some portobello mushrooms and prepared some baked tofu, I went to work recreating a sweet potato dish that I had enjoyed at Kale restaurant. We also prepared some asparagus and a quick lentil and rice dish.

What are you having for lunch?

Linking up to the Potluck Party at Lifeologia.

Mashed Sweet Potatoes with Carrots and Quinoa

by Joann MacDonald
Keywords: boil side gluten-free vegan vegetarian nut-free quinoa sweet potatoes carrots

Ingredients (4 servings)
  • 2 medium sweet potatoes, peeled and cut into 1-inch cubes.
  • 2 medium carrots, sliced 1/4-inch thick.
  • 3/4 cup veggie broth
  • 1/2 cup cooked quinoa
  • salt to taste
Instructions
Place sweet potatoes and carrots together in a medium-sized pot. Cover with water and bring to a boil. Boil until tender. Strain and move to a medium-sized bowl.
Beat the sweet potato and carrot mixture with an electric mixer, gradually adding veggie broth. The carrots will stay somewhat chunky, making a nice textural "surprise" in the end result.
Once the mixture is mashed to your satisfaction, stir in the cooked quinoa and salt to taste.
I like to make this a bit more liquidy than the usual mash.
I cook one cup of dry quinoa and save what I don't use in this recipe for a quick side the next day.
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Easy Roasted Portobello Mushrooms

by Joann MacDonald
Prep Time: 5 minutes + time to marinade
Cook Time: 20 minutes
Keywords: roast side gluten-free vegan vegetarian

Ingredients (6 servings)
  • 6 portobello mushrooms
  • 1/2 cup olive oil
  • 1/4 cup balsamic vinegar or red wine vinegar
  • 2 tsp salt
  • 2 cloves garlic, minced
  • dried parsley and oregano, to taste
  • freshly ground pepper, to taste
Instructions
Preheat oven to 400°F.
Rinse mushrooms quickly and place in baking pan, tops down.
Combine oil, vinegar, salt, garlic and herbs in a small bowl.
Drizzle marinade over mushrooms.
Season with ground pepper.
Set aside to marinade for 20 minutes or so.
Cook for 20 minutes.
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Quick Curried Lentils and Rice

by Joann MacDonald
Keywords: saute vegan vegetarian nut-free rice lentils

Ingredients (Serves 4)
  • I medium onion, finely chopped.
  • 1 Tbsp sesame oil.
  • 1 19 oz can lentils, rinsed.
  • 2 Tbsp Bragg's Liquid Aminos (or soy sauce)
  • 1/4 tsp black pepper
  • 1/2 tsp curry
  • 1/2 tsp cumin
  • 3 cups cooked basmati or white rice
Instructions
In a large pan, over medium heat, saute the diced onions in the sesame oil until translucent.
Stir in the lentils, Bragg's, pepper, curry and cumin and saute for 5 minutes, being careful not to let it stick to the pan.
Stir in the cooked rice and serve.
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the veggie nook
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Thursday, August 25, 2011

Favourite Foods, Part One, Lentils & Rice (vegan, gluten-free)


Of all the domestic arts, I think cooking is the most important. After all, it's essentially a daily requirement. It also causes parents the most anxiety. When both parents in a household are working, and then taking one or more children to recreational and competitive sports, tutors and other appointments, it's not easy to provide healthy, well-rounded meals. Now that I am working from home, I feel even more pressure to provide home-cooked (and tasty) meals as often as possible. 

I wish I could say I love to cook. I just don't. I do love to eat though, and I enjoy the sense of companionship that a good shared meal brings. In order to make the task easier, I find it helps to follow a plan. Before I head out on a grocery shopping trip, I choose one of my (many!) cookbooks or visit a favourite cooking website. Once I have picked out a couple of recipes to make that week, I add the necessary ingredients to my shopping list, along with the many items that will contribute to our “usual” meals, like refried bean tacos, baked tofu or pasta and marinara sauce. When I really don't feel like cooking, I stick with old favourites that can be whipped up in a snap.

My Fave Recipe Ever!


This is possibly my favourite recipe EVER. It comes from my friend Tina and her mom Violet. I got this recipe from them many years ago, after one of their wonderful parties with lots of delicious food. Isn't that the best kind of party? Since then, I’ve made lentils and rice for countless events, including birthday parties, baptisms and potlucks at work.

If you know me, there is a good chance I have served you lentils and rice. One of the things I like about this recipe is there is a fair amount of cooking time, but little prep work. You can prepare other dishes while it cooks. It also makes a large quantity, so it's great for a party. It is deceptively simple with few ingredients. And it is vegan and gluten-free. Yes, it calls for a cup of olive oil. But it makes a huge amount so you really won't be eating all that much oil. You could probably cut it back to 3/4 cup if you really want to. But I wouldn't. It's just so good! And it's party food.  Give it a try. I bet you'll love it too!

Lentils & Rice



by Joann MacDonald
Keywords: boil entree gluten-free nut-free vegan vegetarian lentils rice Lebanese
Ingredients (Serves 8 to 10)
  • 2 cups dry lentils
  • 8 cups water
  • 1 Tbsp salt or to taste
  • 2 or more large onions, julienned
  • 1 cup olive oil
  • 2 cups white rice, uncooked
Instructions

Discard any foreign grains or stones from the lentils. Rinse the lentils well and place them in a large pot with the water. Add salt. Bring to a boil and simmer gently until tender, about ½ hour.

While the lentils are cooking, sauté onions in the olive oil in a large fry pan until light brown. Take onions out with a fork and put aside in a small bowl, keeping oil.

Add the oil from the onions, along with the rice, to the lentils and cook on low (with the lid on) until rice is done (usually 20 minutes). Place lentils and rice on a plate and cover with fried onions.

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