Lasagna Mac Stew

This was a recipe I tried from somewhere and tweaked to our liking.  Being plant-based, we don't often eat a lot of "Italian", and I've since given up on laboriously slaving over a gorgeous "lasagna" and having it devoured in a fraction of the time.  So when I saw this "lasagna" mac recipe, I was intrigued.  Spoiler alert: it tastes nothing like lasagna, but it's still a fun stew the boys especially enjoy.

Lasagna Mac Stew
Serves 6-8

• 1 lg onion, chopped
• 1 TBLS minced garlic
• 1 1/2 TBLS each: basil and oregano
• 1 tsp sage
• 1 1/4 dry brown lentils, picked over and rinsed
• 1 15oz can diced tomatoes
• 1 30oz can crushed tomatoes
• 8-10oz frozen spinach, thawed and squeezed out, or fresh
• 6 cups broth
• 1 lb elbow mac or other short pasta, cooked
• 1 TBLS red wine vinegar for the end
• S&P to taste

-- In a large pot, saute onion 5-7 minutes until soft.  Add garlic 1-2 minutes.  Stir in spices, 1 minute.

-- Add lentils, tomatoes, spinach and broth.  Bring to a boil, reduce heat and simmer 30-40 minutes until lentils are soft.

-- Add cooked noodles and stir in vinegar.   Season to taste. 

You can put everything (minus cooked pasta and vinegar) in the crockpot on high for 5-6 hours and add the pasta and vinegar at the end as you would per the directions.

NOTE: I've tried cooking the noodles in the soup once the lentils are done and while it works, it just takes longer and I would just rather cook the pasta while the soup is simmering and add it in already done. Also, if using fresh spinach, wait until the end to add and wilt that.

Black Bean Pasta Sauce

Here's a quick, easy, and oh so hearty, pasta sauce.  If you don't have time to sit and babysit it while it simmers, just use the crockpot! It may stick to the sides a little, but it's worth the soaking time later on.

Black Bean Pasta Sauce
Use with 1 lb pasta

• 3 cans black beans, rinse and drain
• 2 15oz cans tomato sauce/puree
• 1 can tomato paste
• 1/2-1cup water
• 1 small onion, chopped
• 1 TBLS minced garlic
• 2 tsp oregano and basil
• 1 tsp cumin and paprika

-- Heat and simmer, covered, on the stove for an hour until onions are soft.  Mash slightly and serve over cooked pasta, or mix the pasta right into the sauce

Crockpot on high for 3 hours (or low for 6)

Red Bean Sweet Potato Curry

We love curry in our house.  Indian and Jamaican curries are our favorites, there's just something about their warmth that's so appealing to us.  Add in some of our favorites like tomatoes and sweet potatoes and we have a winner!  We enjoy this over simple rice, but any grain would do, especially quinoa or millet.

Red Bean Sweet Potato Curry
Serves 4-6 (easy to up by half so there are plenty of leftovers)

• 1 medium onion, chopped
• 1 TBLS minced garlic
• 2 TBLS fresh minced/grated ginger
• 4 cups chopped sweet potatoes
• 2 15oz cans diced tomatoes, with juice
• 2 tsp paprika
• 1 1/2 tsp cinnamon
• 1 tsp basil
• 1 tsp smoked paprika
• 1/4 tsp cloves
• 2 cans red kidney beans, rinsed and drained
• Cilantro, for garnish
• Whole grain for serving

-- Dump everything in the crockpot and cook on high got 4 hours. Salt and pepper to taste.

-- Spoon onto whole grain and top with cilantro.

Perfect Pintos (Crockpot)

I adore beans.  There's just something about them I absolutely love.  The variety, the flavor, the versatlity.  They pack a protein punch when properly paired with a whole grain, and they're SO cheap, especially when you make them from scratch. Once your body adjusts to processing them, what's not to love?!

This recipe was given to me by a sweet friend who's been using it for years. She made them for us as the base for a Mexican burrito feast -- I was smitten and requested the recipe.  And so, I have for you here the perfect almost-refried pinto beans, made in the crockpot.  I've used these erfect pintos alongside rice, in tortillas plain, in tortillas with sautéed onion and peppers, and I've even mixed the final product with some salsa and used it as a bean dip for corn chips.

Perfect Pintos (Crockpot)
serves a ton, easy to freeze

• 3 lbs (6 cups) dry pinto beans, picked over, rinsed well, and NOT soaked)
• 1 TBLS salt
• 1 1/2 tsp pepper
• 1-2 tsp cumin
• 1 small onion, minced
• 2 quarts water 
• 1 quart broth 

-- Once beans are rinsed really well, transfer to the crockpot.  Dump everything else in, and turn rockpot on low for 8 hours.  Check halfway through, stir, and add an extra cup of water if needed.  Beans should be very soft by the end of the 8 hrs.  

-- Note for adjusting amount of beans: for every lb of beans, you'll need 1 Qt of liquid.

Indian Spiced Lentil Salad

We love our lentil "salads" -- base of cooked lentils with an variety of chopped vegetables and a flavorful dressing.  They're good in all seasons and are so easy to throw together.  The only trick is not overcooking the lentils, but as long as you keep that in mind, you're set!  I like to cook my lentils in broth, or a water broth mixture for some extra flavor, but it's not necessary.  We eat our lentil "salads" over a while grain or with hearty bread.

Indian Spiced Lentil Salad
Serves 6

• 2 cups dry brown lentils, picked over and rinsed
• 4 cups water/broth
• 1 cup raisins or chopped dried apricots
• 1/3 cup finely chopped red onion
• 1/3 cup capers (optional, but so lovely!)
• 1/4 cup apple cider vinegar
• 1/4 cup water
• 2 TBLS honey mustard
• 1 TBLS brown sugar
• 1 tsp cumin
• 1/2 tsp each: turmeric, coriander, cardamom, S&P
• 1/4 tsp each: clove, nutmeg, cinnamon
• option add ins: 1-2 cups finely diced carrot or celery, kale bits, fresh cilantro

-- Cook lentils until firm.

-- Meanwhile, mix dressing together (apple cider vinegar through all spices)

-- When lentils are done, add dressing, dried fruit, onions, capers (if using) and any add-ins.

-- Serve over or alongside a whole grains (quinoa, rice, couscous, millet, bread, etc)

Sweet Mesquite Lentils

This recipe happened totally by accident.  I was visiting a friend and decided to make dinner on a bit of a whim with what we had on hand.  She had a spice mix in her cupboards that I didn't have in mine, so I decided to give it a whirl and it worked!  The spice mix was a sweet mesquite BBQ seasoning, normally used with meat, but it worked well with the lentils.  We ate this alongside baked sweet potatoes and rolls.

Sweet Mesquite Lentils
Serves 6-8

• 1 large sweet onion, diced
• 2 TBLS minced garlic
• 1 TBLS cumin
• 2 cans diced tomatoes, with juice (at least one should be fire roasted)
• 2-3 TBLS Sweet Mesquite BBQ seasoning, to taste
• 2 full cups/1 lb bag dry brown lentils, picked over and rinsed
• 3 cups broth
• 1 box frozen spinach, thawed and squeezed
• 1 TBL balsamic vinegar, at end

-- Steam/saute onion until soft.  Add garlic, 1-2 minutes.  Add spices and cook until fragrant, 1-2 minutes.

-- Add tomatoes, lentils and spinach with broth. 

-- Bring to a boil, reduce heat, cover and simmer 30 minutes until lentils are done.

-- Season with S&P to taste and add balsamic vinegar.

Crockpot: Throw it all in, high for 4 hours. 

Vegan Hungarian Goulash

Sometimes when I go over to a friend's house, she has Hungarian Goulash cooking in her crockpot and it always smells so good.  So I finally got the recipe for the sauce and just figured out how many lentils I needed to equal the amount of meat she used.  My family loves this dish and we hope you do, too!  We eat it over rice, but you could eat it over pasta just as easily.

Vegan Hungarian Goulash 
Serves 6-8

• 2 cups dry brown lentils, picked over and rinsed
• 3 cups broth
• 1 8oz box mushroom, chopped
• 1 lg sweet or yellow onion, chopped fine
• 1 can fire roasted tomatoes, with juice
• 8 oz can tomato sauce
• 1/4 cup white vinegar
• 2 TBLS worcestershire sauce
• 2 TBLS brown sugar
• 2 tsp each: onion powder, paprika
• 1 tsp each: dry mustard, garlic powder
• 1/2 tsp: salt

-- Dump it all in the crockpot and cook on high for 6 hours until the lentils are well cooked and soft
(You can also use a 15oz can of tomato sauce and decrease the broth to 2 cups)

Cumin Lentil Salad

Here's another quick and easy lentil "salad"!  Serve it in pitas, on any whole grain (rice, millet, quinoa), or even with crackers.  You can even use it to top a green salad!

Cumin Lentil Salad
Serves 6

• 2 cups dry brown lentils, picked over and rinsed
• 4 cups broth
• 1 TBLS cumin
• 1 tsp smoked paprika
• 2 TBLS lemon juice
• fresh chopped cilantro to taste
• 2 cups fine chopped carrots
• 2 cups fine chopped red bell pepper (1 large) OR red cabbage

-- Cook lentils until firm and let cool

-- Mix in spices and veggies

-- Serve with whole grain 

Three Simple Black Bean Soups

Here I have two very simple black bean soups.  One very pantry friendly, one very crockpot friendly.  Both are perfect for cold nights with warm cornbread on the side.

Simple Black Bean Tomato Stew
Serves 6 (easy to up by half)

• 1 lg onion, chopped
• 2 TBLS minced garlic
• 2 tsp cumin
• 2 tsp basil
• 1 1/2 tsp ground coriander
• 1 tsp oregano
• 1/2 tsp smoked paprika
• 2 cans black beans, rinsed and drained
• 2 cans diced tomatoes
• 2 cups broth
• S&P to taste

-- Steam/sauté onion, garlic, and spices for 5 minutes.  Add the remaining ingredients, simmer and adjust broth and spices to taste.  

-- Optional for rustic chili: toss in up to 4 cups any combination of bell pepper, zucchini, mushrooms and/or sweet potato.  Just up the broth a little to gain the desired consistency to be more like a chili.  Stir in some lime juice at the end, top with fresh cilantro and you have a completely different dish!

Slow Cooker Black Bean Soup

Serves 6-8

• 1 lg onion, chopped
• 2 TBLS minced garlic
• 1 1/2 cups diced celery
• 1 1/2 cups diced carrot
• 1 lb/2 full cups dried black beans, picked over and rinsed well
• 1 TBLS each: paprika, cumin, oregano
• 4 cups broth
• 2 cups water
• 1 cup salsa, at the end
• S&P to taste

-- Dump all in the crockpot and cook on high got 6-8 hours.  Add salsa at the end and mash slightly.

Amazing Carrot Tomato Soup

My family loves this soup.  It's so easy and full of flavor.  I personally love the versatility of it depending on what I have on hand at the moment.  This is one of those recipes I go to when I have a bunch of carrots that have lost their crisp. This is great as a side soup, or if you want to sneak some beans in, there's a "with protein" option, too!

Amazing Carrot Tomato Soup
Serves 6-8

• 1 lg onion, chopped
• 1 cup chopped celery
• 1 TBLS minced garlic
• 1 can tomato paste
• 2 cans fire roasted tomatoes
• 3-4 cups chopped carrots
• 3-4 cups cubed squash OR 1 can pure pumpkin OR 2 cans white beans, rinsed and drained
• 6 cups broth
• 1 TBLS basil
• S&P to taste

-- Simmer all on stovetop for 45 minutes OR crockpot on high for 4-6 hours.  Puree

Kidney Bean & Lentil Dahl

Our family loves Indian food -- there's something about the saucy stew-like dishes that you sop up with bread or let soak into rice that speaks comfort to us.  Add in some fresh ginger and those curry spices and we all come running to the dinner table.  The original recipe came from my Let Them Eat Vegan cookbook by the wonderful Dreena Burton -- I have tweaked it to the point I forget what was hers and what is mine, but this is what I do, along with a slight variation.

Kidney Bean & Lentil Dahl
serves 6

• 1 medium sweet onion, chopped
• 2 tsp cumin
• 2 tsp mustard seeds
• 1 tsp fennel seeds
• 1 tsp oregano
• 1 tsp turmeric
• 1/2 tsp allspice
• 1/2 tsp cinnamon
• 1 cup broth
• 1/2 cup orange juice, or more broth
• 1 can petite diced tomatoes, with juice
• 1 TBLS minced garlic
• 1 TBLS minced ginger
• 1 can red kidney beans, rinse and drain
• 1 cup red lentils (or just another can red kidney beans)
• OPT: 8-12 oz chopped mushrooms and/or 3-4 cups chopped cauliflower. 
• OPT: replace all dry spices with simply 1 TBLS cumin and 1 TBLS garam masala

-- Saute onion 2-3 minutes, add spices and cook 5 minutes until fragrant

-- Add broth and juice, cooking 1-2 minutes, then add remaining.

-- Bring to a boil, reduce heat, cover and simmer 20-25 minutes until lentils are cooked through and beans are soft.

-- Serve over 3-4 cups steamed rice with a salad on the side.

CROCKPOT: Dump everything in, high for 3 hrs, low for 6. 

Curried Ginger Lentil Spread or Salad

This meal is originally supposed to be a spread used in pitas, with crackers, or vegetables -- kind of like a thick lentil-based hummus.  We love it so much I that I often make it as a salad so we can eat it year round!  The spread-version is more of a simple summer side, but the salad can be eaten warm in pitas or tortillas, or with a simple pureed vegetable soup!

Curried Ginger Lentil Spread or Salad
serves 4-6

• 1 1/2 cup dry lentils (brown) + 3 cups water or brother
• 1 TBLS curry powder (Indian)
• 1/2 tsp garlic powder or 2 tsp raw minced
• 3 TBLS brown sugar or maple syrup
• 3/4 cup water
• 3 TBLS lemon juice (more if needed to thin)
• 1 tsp fresh grated ginger
• 1 TBLS apple cider vinegar
• rounded 1/8 tsp smoked paprika
• 1/8 tsp salt

-- Spread: Cook lentils.  Put everything in a food processor and puree until smooth. 

-- Salad: Do not puree.  OMIT: water and sugar.  Reduce lemon juice to 1 TBLS.  Everything else the same.  ADD: 2 cups each: corn kernels, fine dice carrots, fine chopped kale (opt)

Northern Indian Kidney Bean Stew

This is a really easy and versatile meal -- add in chopped mushroom, cauliflower, eggplant or spinach to your liking.  Serve it over 3 cups rice, barley, or with some naan or hearty bread.

Already mixed in with the rice-- not as pretty, but you get the idea

North Indian Kidney Bean Stew
serves 6

• 3 cans dark red kidney beans, rinse and drain
• 3 TBLS minced garlic
• 1 large jumbo red onion, chopped
• 1 1/2 TBL minced ginger
• 1 TBLS dried basil
• 1 1/2 tsp garam masala
• 1 tsp turmeric
• 1 tsp cumin
• 1 tsp cinnamon
• 1/2 tsp paprika
• 2 15oz cans crushed tomatoes
• 2 TBLS lemon juice
• 3 TBLS chopped cilantro

-- Combine everything in crockpot, low for 6 hours.  Add lemon juice and cilantro at end.

-- Stovetop: Saute onion with garlic and ginger.  Add dry spices and cook another 2-3 minutes until very fragrant.  Add in tomatoes and beans and simmer 30 minutes until heated through and beans start to break apart.  Add lemon juice and cilantro at end.

White Bean Rosemary Soup

I'm always leery of soups that have so few, and simple, ingredients.  This soup, though, shines with its simplicity and is bursting with the lovely notes of fresh rosemary.  It's light, yet flavorful and very filling.  This is a perfect compliment to a hearty green salad and some good crusty bread.  Or, serve this with a main dish that is a little lacking when it comes to a protein component.

I got the recipe here and like most of Dreena Burton's recipes, tweaked it only slightly.

White Bean Rosemary Soup
serves 6-8

• 1 medium onion, chopped
• 1 1/2 cups chopped celery
• 1 TBLS minced garlic
• 2 tsp dry mustard
• 4 cans white beans, rinsed and drained
• 3 cups broth + 1 1/2 cups water
• 2 tsp finely chopped fresh rosemary
• 1 1/2 - 2 TBLS lemon juice, to taste
• salt and pepper, to taste

--Saute onion and celery in stock pot until soft

-- Add garlic and mustard and saute another 2 minutes

-- Add three cans of beans, liquid, and rosemary.  Simmer 10 minutes and puree until very smooth

-- Add the last can of beans and lemon juice and heat through.

-- Season with salt and pepper to taste.

TWO Black Bean Soups

I hope you all know what you're making for your Valentine's Dinner tomorrow night.  I would suggest making these soups another night.  Just saying.  They're good...but, they are made mostly of beans, and well...

On with the recipes.

I really enjoy these black bean soups.  They are so easy and tasty.  They are simple and great for week night meals. If you have corn bread, crumble it on top.  If you have sourdough, dunk it.  Pull out a salad, and it's a well-rounded meal.

This unique black bean soup is flavorful, filling, and packed with lots of antioxidant-rich ingredients (black beans, sweet potatoes, cocoa powder, etc.).  It is perfect for a chilly evening, can be prepared in advance, and freezes beautifully for an easy dinner or lunch.

Britt's Black Bean Soup

Serves 8

Active time: 15 minutes

Cook Time: 25 minutes

Total time: 40 minutes

Serving Suggestions: Corn bread or tortillas, and a hearty green salad.

What you'll need:

• 1 1/2 cups diced sweet potato (leave skin on)
• 4, 15 oz cans black beans, rinsed and drained
• 3 cups vegetable broth
• 2 TBLS olive oil
• 1 cup chopped onion
• 1 tsp minced garlic
• 1/2 tsp powdered ginger
• 1/4 to 1/2 tsp cayenne pepper, depending on your level of heat tolerance
• 1 tsp dried thyme leaves
• 3/4 tsp allspice
• 1/8 tsp celery salt
• 1, 15oz can tomato sauce
• 1 cup frozen corn
• 1/8 tsp black pepper
• 1 tsp unsweetened cocoa powder
• 1 tsp sugar
• 2 TBLS lemon juice
• 1/2 cup sour cream or plain yogurt (optional garnish, omit for vegan)
• 16 fresh cilantro leaves (optional garnish)

What you'll do:

• Cover and microwave diced sweet potatoes for 6 minutes, allow to cool slightly before you attempt to handle.
• In a food processor, puree the sweet potato and half the black beans with 1-2 cups vegetable broth.  (Note: if you do not have a food processor, you can accomplish this step with a bowl, potato masher, and some elbow grease)
• Heat the olive oil in a large sauce pan over medium heat, add onion and cook until translucent.  Add garlic and spices.  Cook until fragrant then quickly add remaining broth and tomato sauce to prevent burning the garlic.  
• Add pureed sweet potato/black bean mixture, corn, black pepper, cocoa powder & sugar.  Stir well and simmer over med-low heat until heated through (about 10-15 min).
• Add whole black beans & lemon juice, stir, and cook for 5 more minutes before serving.
• Garnish each bowl with a dollop (1 T) of sour cream or yogurt & a couple of cilantro leaves, if desired.

This is a great soup for either a hot lunch or to complete dinner on a cold night.  The pumpkin is subtle enough to not freak people out, and the spices really round everything out.  It's hearty and healthy and tasty - what's not to love?  Oh - did we mention most everything is probably in your pantry right now and it can be ready in less than 30 minutes? If you can, double and freeze for later!

Pumpkin Black Bean Soup

Serves 4 (1 1/2 cup servings)

Active time: 15 minutes

Cook Time: 15 minutes

Total time: 30 minutes

Serving Suggestions:  Round this soup out with cornbread and a green salad.

What you'll need:

• 1 TBLS olive oil
• 2 tsp minced garlic
• 1 15oz can pumpkin puree
• 1 15oz can black beans, rinsed and drained
• 1 15 oz can diced tomatoes with juice OR crushed tomatoes
• 2 cups vegetable broth
• 1 TBLS brown sugar (optional)
• 1 tsp cumin
• 1/2  tsp cinnamon
• ½ tsp cayenne pepper (optional)
• 1/8 tsp allspice
• salt and pepper to taste

What you'll do:

• In a large saucepan, heat oil.  Once hot, add garlic and saute until fragrant, about 2 minutes.
• Add remaining ingredients, stirring to combine.  Bring to a boil, reduce heat, and simmer for 15 minutes
• If desired, slightly puree soup to give it a thicker, more uniform feel.  If you don’t have a blender or food processor, use crushed tomatoes, and mash beans with a potato masher before adding them to the pot.

If you're looking for yet another Black Bean soup, here's a more elegant version.

Red Lentil Chili with White Sweet Potatoes

This chili was surprisingly good.  I have to admit, as I was putting it together it seemed so simple.  Too simple, almost.  But I continued making it, and adapting it to my tastes, and I'm delighted to say that it all worked out.  Really well. After my first bite, I couldn't get enough.  I think I had an entire second helping and then some more.  I try to give all the leftover to Scot to take to work, and it was  hard to know I didn't get any leftovers!  Just another excuse to make it again, right?

We have enjoyed this a green vegetable of some sort on the side, along with a salad -- but I can envision roasted cauliflower going great with this!

You may wonder at the use of white sweet potatoes in this recipe.  I can find them easily at my supermarket, and it's not a fancy one, but some may find it a hard item to locate.  If that's the case, use a regular sweet potato.  The only reason I stuck the white in there was because I had them on hand, and I figured the color contrast would be nice.

I got the original recipe here and tweaked it pretty well considering the original recipe is for a pressure cooker and I don't have one of those.  It's also supposed to go over a potato -- my way just seemed simpler.

A note, though, on the sweetener.  I think the original author wanted to use the dates as a sweetener -- great idea, but it wasn't enough for me (or maybe my dates were small compared to hers!), but I would use what the recipe says and then taste and adjust the sweetness.  For me, that meant adding a solid TBLS of brown sugar.  I think molasses would have worked really well, too.  Or, in future, adding just another (smallish) date or two.  It's all personal preference.

Red Lentil Chili with White Sweet Potatoes

feeds 4-6

• 1 lg red bell pepper
• 4-6 Medijol dates (see note)
• 4 cloves garlic
• 1 15oz can fire-roasted diced tomatoes
• 3 cups broth/water
• 1 1/2 cups dry red lentils
• 1 small onion, diced
• 1/3 cup tomato paste
• 2 TBLS apple cider vinegar
• 1 TBS oregano
• 2 tsp basil
• 2-3 tsp chili powder
• 1 tsp smoked paprika
• 1/4 tsp liquid smoke (opt)
• 1-2 TBLS (to taste) of brown sugar or molasses if needed.  
• 4 cups 1/2 in cubed white (or yellow or orange) sweet potatoes (nuked slightly if you need this to come together really fast on the stove top)

-- With a food processor, puree bell pepper, dates, garlic, fire roasted tomatoes, and 1/2 cup water together until smooth.

-- Add everything (including tomato puree) into a crockpot.  Cook on high for 3-4 hours until lentils are all cooked and potatoes are soft.

-- [Stovetop] Saute onion in pot on the stove.  When tender, add everything else.  Bring to a boil, reduce heat, cover and simmer for 20 minutes until lentils are tender and potatoes are cooked through. 

Note on dates: I would suggest starting off using just the 4 dates and adding the sugar/molasses if you find the chili needs more sweetness.  If you did end up wanting it sweeter, the second time around making the chili, try using all 6 dates.

Mini-Quiches & Creamy Red Lentil Soup

These little guys were Ah. May. Zing.  Amazing, I say.  I was skeptical.  How could some simple Chickpea flour and water, plus some spices and add-ins taste anything like a quiche?!  Well -- I'll spoil the surprise.

They do!

They have a little bit of a different texture.  Thicker and more dense than a muffin, but nice and creamy in the middle.  And depending on what you put in them, they are just fabulous.

I got the recipe over here and many thanks to the gal who did all the work to figure out the correct proportions.  Many many thanks.

I've done some experimenting with different combos:

• 1 tsp Herbs de Provence + 3 mini-bell peppers + 1 scallion, sliced
• 1 tsp basil + 1/3 cup chopped mushrooms + 1 scallion, sliced + 1/4 cup finely chopped spinach
• 1 tsp Herb de Provence + 1/3 cup very finely chopped broccoli + 1 scallion, sliced

I have tried anything with tomatoes yet, but I think it would be good.  I also want to try some chopped green chiles, but I don't think the boys would eat them, so I've stayed away.

I halved the recipe to just make 6 at a time (a pan of 6 fits nicely into my toaster oven!), and omitted the oil and used applesauce instead.  Totally a preference thing.  Olive oil is good fat, I say go for it and enjoy, but the husband likes it when I cut the oil as much as possible so I gave it a try and it worked. 

Eat these for breakfast with some fruit, along side a nice bowl of tomato soup at lunch, or on top of chili for dinner.

Mini-Quiches [Plant-based]

makes 6 regular

• 1 1/4 cup garbanzo flour (Bob's Red Mill)
• 1 1/2 cups cold water
• 1 1/2 TBLS olive oil or applesauce
• 1 tsp salt
• add-ins: herbs, mushrooms, peppers, etc, all chopped fine

-- Mix the first four ingredients together in a 4 cup measuring cup until all the clumps are out and the mixture is smooth.  Add in herbs, if using, and stir.

-- Pour into greased muffin tins and sprinkle in your add-ins.

-- Bake for 15 minutes at 450 and then crack the oven door open and cook another 12 minutes until the edges have just started to brown.  Remove and cool 10 minutes before popping out of the tins.

These are GREAT to freeze (especially if you double it).  Once you pop them out, let them cool completely and then put into freezer bags and label.

Supposedly, you can make a fritata if you double this recipe.  I'm interested to see how that turns out!

And now, for a soup that these are equally as amazing with!!

This is a super simple and easy soup.  Due to the use of the wonderfully quick-cooking red lentils, this is the soup I go to when I need a light, and yet protein-filled, soup to go with a protein-light main dish.  It's flavorful and perfect for a quick lunch, too, with a chunk of bread, or one of the mini-quiche muffins!

Creamy Red Lentil Soup
serves 4-6

• 1 TBLS crushed garlic
• 1 1/2 cups chopped onion
• 1 cup chopped carrots
• 1 cup chopped celery
• 1 cup dry red lentils
• 2 cups water
• 2 cups vegetable broth
• 1 tsp paprika
• 1/2 tsp cumin
• salt and pepper to taste
• lemon wedges for serving

-- Saute the garlic, onion, carrots, and celery until tender.  7-9 minutes.

-- Add the lentils, water, broth, spices, and bring to a boil.  Reduce heat, cover, and simmer 15 minutes until the lentils are very soft.

-- Puree with an immersion blender and season with salt and pepper.

-- Serve each bowl with a wedge of lemon to brighten the soup, if desired. 

Hot Breakfast -- 3 Ways

When we were coming up with recipes, Brittany kept creating delicious hot breakfasts! They are all worth trying, especially with the cold season around the corner!  So a huge thank you goes to Brittany for all these recipes!

With these nutritious oats, you can finally say "yes" to chocolate for breakfast!  While I would not prepare this daily (simply because of the cost), it is a nice treat when we need a break from our standard breakfast routine.

Almond Joy Oatmeal

Serves 4

Serving Suggestions: Top with additional almond milk, and serve with a banana

What you'll need:

• 2 cups unsweetened almond milk
• 2 cups water
• 1/8 tsp salt
• 2 TBLS packed brown sugar
• 2 TBLS unsweetened cocoa powder
• 1 tsp vanilla extract
• 1/4 tsp almond extract
• 2 cups old fashioned rolled oats OR quick oats, just adjust cooking time according to directions
• 2 TBLS milled flaxseed
• 2 TBLS unsweetened, shredded coconut (to mix in with the oatmeal) plus more for garnish

What you'll do:

• Heat almond milk and water in a large sauce pan.  Add salt, sugar, cocoa, and extracts - bring to a boil, then reduce heat to medium-low.
• Add oats, flaxseed, and 2 TBLS coconut.  Simmer 5 minutes, stirring occasionally.  (Note:  watch closely when you first add these ingredients, you may have to periodically remove from heat and blow on it to prevent from bubbling over)
• Turn off the burner and allow to sit for a few minutes, allowing it to thicken.
• Divide among 4 bowls and top each serving with an extra pinch of shredded coconut.

Brown rice for breakfast?  You bet!  This porridge is hearty, lightly sweetened, and adds a nice spin on the typical hot cereal breakfast.  This is a great way to use up any leftover rice.

Brown Rice Porridge

Serves 6

Serving Suggestions: Eat with a banana, and top cereal with additional milk, if desired.

What you'll need:

• 4 cups cooked brown rice
• 2 tsp cinnamon
• 3 cups plain almond milk*
• 2 1/2 TBLS maple syrup OR packed brown sugar OR 2 TBLS honey or agave nectar
• 1 tsp vanilla extract
• 1/4 cup almonds, slivered, sliced, or chopped
• 1 cup chopped apple OR 1/2 cup craisins OR raisins

What you'll do:

• Combine rice with cinnamon in a large saucepan.  Add milk, stir, and set heat on medium-high.  
• As the rice and milk heat up, add remaining ingredients (except fruit), stir, and bring mixture to a boil.
• Add fruit, stir, and reduce heat to medium-low.  Simmer uncovered for 5 minutes.
• Remove from heat and allow to cool for a few minutes before serving.  The porridge will thicken as it cools.

*Note:  I've tried dairy milk in this recipe, and have found that it just doesn't come out the same!  Milk scalds easily, and the cinnamon & sugar have to be adjusted for it to taste decent (cinnamon decreased, sugar increased).

This is a quick and easy breakfast recipe that requires no chopping!  It is the one I turn to on those hurried mornings when we are out of Cheerios and I don't have much time to fix breakfast.  

Super Easy Craisin Oatmeal

serves 4

Serving Suggestions: Top this off with your favorite milk or non-dairy milk, have a handful of almonds on the side for a little extra protein

What you'll need:

• 3 1/2 cups water
• 1/8 tsp salt
• 2 TBLS packed brown sugar
• 1/4 cup Craisins (or other dried, sweetened cranberries)
• 2 cups old fashioned rolled oats
• 2 TBLS flaxseed meal
• 2 TBLS unsweetened shredded coconut (optional)

What you'll do:

• In a 2 quart saucepan, bring water to a boil.  Add salt, brown sugar, and craisins while you wait.
• Reduce heat to medium.  Stir in oats, flaxseed meal, and coconut (if using).  Simmer for 5 minutes, stirring occasionally.
• Remove from heat and allow to cool for a few minutes - it will thicken as it cools.
  
  
  
  
  
  

  

  For another amazing breakfast, head on over to Plant-Powered Kitchen and try her Banana Maple Muffins.