Tag Archives: Sautéing

Lentil Bolognese

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My kids both devoured this two nights in a row but my hubby and I were on the fence about it. You be the judge! I may make a few changes the next time I make this so I’ll keep you posted!

Lentil Bolognese

Lentil Bolognese

I served this over spaghetti squash for us, brown rice pasta for the kids! Another great pasta sauce is Easy Garlic Roasted Marinara Sauce if you have more time!!

Lentil Bolognese

Ingredients:

Water/Veggie Broth for sauté 

2 celery stalks, chopped

3 medium carrots, chopped

1 onion, diced

1 fennel bulb, diced

4 cloves of garlic, mined or pressed

 2 – 280z cans of crushed tomatoes (I used crushed with basil)

1 Tbsp tomato paste 

1 – 15oz can diced tomatoes

1 cup veggie broth or water

1 cup red lentils, rinsed 

1/2 cup red wine

12 ozs sliced mushrooms

2-3 Tbsp fresh parsley, chopped 

3 tsp italian seasoning

1 Tbsp balsamic vinegar

salt & pepper, to taste

Instructions:

1. Saute onion, celery, carrot and fennel together until soft. Add in garlic and mushrooms, sauté a few minutes more until mushrooms are soft’ish.

2. Add in italian seasoning and sauté for anther few minutes. 

3. Add in broth, red wine, tomato paste and tomatoes and let simmer 30 minutes to an hour. I did an hour but I bet 30 minutes would work just fine!

4. Add lentils, cover and cook until lentils are done – about 30 minutes or so. Stir in parsley and balsamic vinegar, let cook a few more minutes. Add salt and pepper to taste and serve. 

5. Let me know what you think?! Thank you!!!

Saute onion, celery, carrot and fennel until soft, add garlic and mushrooms and cook until mushrooms are soft'ish

Saute onion, celery, carrot and fennel until soft, add garlic and mushrooms and cook until mushrooms are soft’ish

Add in italian seasoning

Add in italian seasoning

Add in tomatoes and let cook for 30-60 minutes. Add lentils and cook about 30 more minutes.

Add in tomatoes, tomato paste, red wine and broth and let cook for 30-60 minutes. Add lentils and cook about 30 more minutes.

Smells good!

Smells good!

Add in chopped parsley...

Add in chopped parsley…

And balsamic vinegar and cook a few more minutes.

And balsamic vinegar and cook a few more minutes.

Add salt and pepper to taste. Serve over spaghetti squash or pasta!

Add salt and pepper to taste. Serve over spaghetti squash or pasta!

Cash ate two bowls so it must be good!?

Cash ate two bowls so it must be good!?

Ava devoured it too!

Ava devoured it too!

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Indian Veggie Curry

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This is a really delicious curry dish without all the crazy ingredients. We all enjoyed this very much, even the kids! Again, not the best picture but as you know I’m usually pressed for time! 😉

This makes about 6-8 decent sized servings, plenty for leftovers!

Indian Veggie Curry

Indian Veggie Curry

Ingredients: 

Water/Veggie Broth for sauté 

1 large onion, chopped
4 cloves garlic, minced
2 to 3 Tbsp minced ginger (I like 3)
2 tsp ground cumin
1 tsp ground coriander
1 to 2 tsp curry powder (I used 2 tsp of Kashmiri Curry from World Spice. It’s very mild, my kids like it!)
1/2 tsp turmeric
1 cinnamon stick
4 carrots, peeled and sliced
4  small sweet potatoes OR 2 large ones , peeled and chopped
5-6 cups spinach or kale (I used lacinato kale)
3 celery stalks , chopped
1 green pepper ( optional)
2 cans coconut milk (I used one regular and one lite)
2 Tbsp tomato paste 
1 tsp sea salt, or to taste
1/2 cup of chopped cilantro

1 block of extra firm tofu – drain, press and cubed – optional

( you can add any other type of veggies or herbs you would like)

INSTRUCTIONS

1. Water/broth sauté diced onions until soft. Add garlic , ginger, ground cumin, ground coriander, curry powder, turmeric, cinnamon stick and sauté for 5 min.

2. Add carrots, spinach/kale, celery , carrots, sweet potatoes, green pepper or any other veggies, coconut milk , tomato paste , cilantro, sea salt. Add in some veggie broth or water if you feel as though there isn’t enough liquid.

3. Stir well, bring to a boil then cover simmer on medium heat for 25 to 30 min or until all veggies are soft. If using tofu, add it in 10-15 minutes before it’s all done.

4. Remove cinnamon stick. Let it sit for a few minutes before serving to let the sauce thicken.

5. Serve over rice or quinoa (I used quinoa)

** Note: you can add vegetable broth or a little water if you feel you need more liquid

Saute onions until soft then add garlic, ginger and spices. Cook for 3 more minutes.

Saute onions until soft then add garlic, ginger and spices. Cook for 3 more minutes.

Add in all the veggies, coconut milk, tomato paste and stir well. Bring to a boil cover and simmer over medium until veggies are done. About 20-25 minutes...

Add in all the veggies, coconut milk, tomato paste and stir well. Bring to a boil cover and simmer over medium until veggies are done. About 20-25 minutes…

DSC_0006

Add in the cubed tofu 10 minutes before it's done, stir well.

Add in the cubed tofu 10 minutes before it’s done, stir well.

Ready to serve! I let mine sit for a few minutes to let the sauce thicken.

Ready to serve! I let mine sit for a few minutes to let the sauce thicken.

Cash loves it!

Cash loves it!

Ava does too!

Ava does too!

The Best Lentil Chili Ever (Slow Cooker)

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I’m serious, this is the best lentil chili I’ve ever tasted and trust me, that means something because I’ve made a ton in my day. Both kids love it too, especially as leftover burgers! This would be great as a taco or burrito filling, nachos or anything with a Mexican flair! Plus it’s super easy to make and who doesn’t love that!

Best Lentil Chili Ever

Best Lentil Chili Ever

The original recipe is from the cookbook “Fresh From The Vegan Slow-Cooker“. I’ve made a few things from this book and loved them all.

Best Lentil Chili Ever!

Ingredients:

* Water/broth for sautéing 

* 1 medium yellow onion, chopped

* 4-6 cloves garlic, minced

* 1 or 2 jalapeños, seeded and minced (I omitted this for the kid’s sake)

* 1 bell pepper, seeded and chopped (any color – I usually use a fresh red one but I used a jarred roasted red pepper last time and it was GOOD!)

* 3 Tbsp chili powder (Yes, 3)

* 1 tsp dried oregano

* 1 tsp ground cumin

* 1 cup dried brown lentils, rinsed and picked over (I’ve been using the sprouted lentil/bean mix from Costco)

* 1 cup dried red lentils, rinsed and picked over

* 1 (29oz) can crushed or diced tomatoes

* 1 Tbsp coconut aminos (or tamari or shoyu)

* 1 tsp sugar (optional but gives it a different flavor)

* 1 tsp unsweetened cocoa powder

* Salt and fresh ground pepper

* 4 cups water

Directions:

1. Water sauté onions in a skillet over high heat.  Add onions, garlic, chilies and bell pepper and sauté for about 4 minutes or until soft. Add the chili powder, oregano and cumin and saute for 30 seconds longer.

2. Transfer the onion mixture to the slow cooker/crockpot. Add both lentils, tomatoes, soy sauce, sugar and cocoa. Stir in the water, cover and cook on LOW until the lentils and veggies are tender, about 6 to 8 hours. (Mine took closer to 6 since I used the sprouted and red lentils) DO NOT ADD SALT YET! Salt tends to toughen/harden the lentils.

3. Once it’s done, add salt and pepper. Taste and adjust seasoning, if needed. Serve hot with your favorite chili toppings!

Saute onion, garlic and peppers. Add in spices and saute a minute more then throw that and the rest of the ingredients into the crockpot.

Saute onion, garlic and peppers. Add in spices and saute a minute more then throw that and the rest of the ingredients into the crockpot.

Done!

5-6 hours later… Done!

It's so easy and SO GOOD!

It’s so easy and SO GOOD!

Cash likes it!

Cash likes it!

Ava likes it too! SOLD!!

Ava likes it too! SOLD!!

Chipotle Lentil Burgers

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I’ve had my eye on this recipe for a while so I decided to try it since my hubby requested burgers this week. SO GLAD I DID because this one’s a keeper!!! This was a little too spicy for our toddler since I left the seeds in the ancho chiles. I’m going to remove more seeds next time I make it and see if she likes it. I’m sure she will!

                              
                Chipotle Lentil Burgers

I served these in collard wraps instead of buns but you can do as you like. I topped the burger with Cashew Basil Cheese, leftover from Portobello Mushroom Pizzas. Yummy!!!

The original recipe is from “Appetite for Reduction: 125 Fast and Filling Low-Fat Vegan Recipes cookbook by Isa Chandra Moskowitz (Buy it here).  Her recipes are AWESOME! I love her other book, Veganomicon too.

Ingredients:

* Bean cooking liquid/water for saute

* 1 small red onion, cut into medium dice

* 1/2 pound zucchini, halved lengthwise and sliced 1/2 inch thick (about 2 medium to large-sized zucchinis)

* 3 cloves garlic, minced

* 1 (15oz) can cooked lentils, drained and rinsed (1 1/4 cups)

* 1 cup lightly packed fresh cilantro, chopped (stems and leaves) 1 (15-ounce) can cooked lentils, drained and rinsed (1 1/4 cups)

* 1 1/2 cup bread crumbs (Recipe called for 1 cup but I needed more. I’m going to try using rolled oats or quick oats next time, maybe let the mixture sit overnight before cooking)

* 1/4 cup chipotles in adobo sauce, seeds removed if you wish (I didn’t remove any and they were nice and spicy but not too hot)

* 2 Tbsp soy sauce

* 2 tsp red wine vinegar

* 2 tsp smoked paprika

Directions:

1. Saute onion for about 3 minutes, use bean liquid/water to keep from sticking. Add zucchini, garlic and cilantro and sauté for 7-10 minutes, until the zucchini is soft. 2. Transfer veggie mixture to food processor, add all other ingredients EXCEPT 1 cup breadcrumbs – SAVE FOR LATER. Pulse until mostly smooth, transfer to a large mixing bowl. 3. Add remaining breadcrumbs and mix with a fork to combine. 4. Divide burger mixture into six equal pieces and form patties with your hands. 5. Spray the pan with non-stick cooking spray (just a little!) to keep them from sticking. Cook burgers about 10-12 minutes turning a few times until done. I cooked three at a time.

Chop your veggies!
Saute onions
Add zucchini, garlic and cilantro
Add veggie mixture to food processor with all other ingredients but RESERVE SOME BREADCRUMBS – pulse to combine
Pulse until almost smooth
Add remaining breadcrumbs and combine with fork
Form into six patties (stray zucchini in there, I see…)
Don’t crowd them in your pan, flip a few times until done
Done! Gee, this pic makes them look burnt but they aren’t, PROMISE!
Rolled mine up in collard greens… yummy!
Now that’s a burger!!
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