Arabian Lentil Sauce

I have found myself lingering and cooking again in the kitchen. I have been so busy with life these past few months, that fast vegan food has been my diet. Although a diet of fast vegan food is better than some diets, isn’t as nutritious for the body long-term as cooking whole organic vegan meals. Finding the time to cook isn’t easy, but am trying.

I found a wonderful recipes, Arabian Lentil and Rice Soup,  in Isa Chandra Moskowitz’s book Appetite for Reduction. Personally it didn’t have the variety of vegetables to qualify for a soup – just my taste!! So, adapted it as a dish to pour over rice

Arabian Lentil Sauce

2-3 T. water or vegetable broth for sauteing

1 medium diced onion

6-8 cloves of garlic (depending on size)

pinch or two of freshly group black pepper

1/2 tsp. salt (add more if you like salt)

1 T. ground cumin

1 tsp. ground coriander

1 c. dices or slivered carrots

1 c. dried red lentils

6-8 cups of vegetable broth (depending on prefered thickness)

about 1/4 c. freshly squeezed lemon juice

4-quart pot for stove use

Saute the onions and garlic in water/vegatable broth then add the spices and cook another minute. Add the rest of the ingredients expect the lemon juice.  Bring to a boil and reduce to simmer – cook about 40 minutes. When the lentils are fully cooked add the lemon juice and spices as needed to taste. Let sit 10 minutes and serve over rice.

adapted from Isa Chandra’s Moskowitz’s recipe: Arabian Lentil and Rice Soup

Check out Isa’s blog, Post Punk Kitchen.


Quick Pasta Salad

I’m almost on the road to spend Thanksgiving with family. I wanted a wholesome lunch that was palate cleansing and healthy, but what could I do quickly? I used food ready to go in my frig: Hodgson Mill’s organic whole wheat spirals, sweet potato, spaghetti squash, salsa, onions and cilantro. I might add mushrooms.


Vegan Chili Dog and a Guiness Extra Stout, Please

Back in the 1060’s and early ’70 men either didn’t cook or were beginning to cook a bit (well, outside of barbecuing). My dad was a big strapping guy who loved to cook  his famous dishes and one was the Chili Dog. Actually this was one that he either used canned chili or Mom’s leftover (the best). He married my mom when I was in middle school (Jr. High back then) and I gained an amazing dad!!

We would start with a large, wide, flat on the bottom. soup bowl and lay down a hot dog bun, then a cooked hot dog or two and smother it all with ample chili. Next was fresh chopped white onions and a lot of grated cheese. Heaven in the bowl!! I was too young for beer, but I added that years later.

Here’s to you, Dad!! I’m sure he was looking down from heaven wishing he was sitting with me eating a chili dog (maybe not ’cause it was vegan). Thanks for all the good memories, Dad!!

Vegan Chili Dog

Jamacian Stir-Fry

I have been all over the place on the 21 Day Vegan Kickstart this time around. today I finally got around to trying Jamaican Stir-Fry from week two. Here is my version, since I didn’t have all the suggested ingredients and not a lover of plantains.

Jamaican Stir-Fry

adapted from 21 Day Vegan Kickstart Jamaican Stir Fry

1 red pepper sliced

1/2 yellow onion, chopped

3 cloves of garlic, minced

3 stacks of celery, slices at an angle

Stir fry in water – stirring often so the steam helps quickly cook the veggies. When turned darker and cooking add:

1 tsp chopped fresh ginger

1 tsp thyme

1/2 inch chopped jalapeno pepper

1 tsp hot or reg. curry (I used hot)

1/8 c. almond milk

stir until mixed well and cook on low heat to meld the flavors.

Serve over brown rice. YUM!!

I think tomorrow it will taste even better.

Serves two or one with leftovers for lunch the next day. I ate dinner and here’s a picture of what I have left for tomorrow.

left over Jamaican Stir Fry

VegFest 2012 – 1st Timer

I’ve been a Vegan for over a year and a Vegetarian for over 20 and last weekend was my first time at VegFest in Seattle. I arrived late for a number of reasons – won’t bore you with details. I really wanted to hear  and see Dr. Neal Bernard’s presentation. Actually could have stood outside and heard it all, because as I was walking past the back of the building could hear him very clearly though some vents – odd huh!!

I paid and rushed to the back of the large room as that is where he was presenting. I’ll write more later on his talk and the book I purchased.

After the lecture folks were taking down their booths, but still had time to talk to a few vendors, try a few samples and joined Vegetarians of Washington. I also purchased two books at their table: the Veg-Feasting Cookbook: favorite Recipes from Local Restaurants and Leading Chefs in the Pacific Northwest & Vegetarian Pacific Northwest: A Guide to Restaurants and Shopping. I need to get out more and discover the wonderful restaurants in the area and support Vegan restauranteurs and Chefs.

VegFest is definitely worth attending. Next time will attend earlier in the day and catch more of the lectures and cooking demonstrations.

I’ve already tried one of the recipes from the Veg-Feasting Cookbook: Lentil Pottage from Abou Karim in Oregon (p. 162)

My rendition of Lentil Pottage:

1/2 cup lentils

2+ c. low sodium vegetable broth

1/2 onion

1/8 tsp. cumin

dash of salt and pepper.

Rinse lentils then combine with  2 c. vegetable broth in a pan/pot (bring to a boil and then lower to simmer) cook for 15 minutes. Ten minutes into cooking saute onions with spices in a small amount of vegetable broth until cooked but crisp. Add to lentil mixture and continue cooking until Lentils are fully cooked – check every 5 minutes.

This recipes is very tasty, easy to prep and  quick.  I was drawn to it because it said it could be eaten hot or cold. Sometimes just don’t have time to heat!!

Fabulous Vegan Blueberry Muffins

Owwww!! Fabulous Vegan Blueberry Muffins! Excited about these!

I became a Vegan for a number of reasons and it wasn’t to give up baked goods – unfortunately, my palate really likes baked goods. So, have tried several recipes and thrown out many of the results. This one is a keeper.

21 Day Vegan Kickstart has amazing meal plans and recipes. There is only one of me and am the only Vegan in my family, so most often folks curl up a lip when they see my vegan baked goods (mostly because they are rather flatish looking). They are going to eat these! I just know it!

Check out the recipe for Blueberry Muffins (makes 12 – I got 15) on NutritionMD. Pop on over and explore both the Kickstart and Nutrition websites  – they are related, use each other – however you want to say it. It’s all good. Enjoy…

Blueberry Muffins - Vegan

Lentil Soup Recipe

Sorry, I have been super busy at work and then was out-of-town this weekend, but now am ready to get back to the soup recipe I promised.
First I was going to make Lentil Soup from, but as I started the soup I realized that I didn’t have all the ingredients.  Since I had already perused a couple of other favorite cook books, I was also intrigued with the Egyptian-Style Lentil Soup from The Mediterranean Vegan Kitchen cookbook by Donna Klein.

Here is my rendition of both recipes:

Lentil Soup

1-32 oz.carton of Organic Vegetable Broth

1 yellow onion, chopped

2 large or 4 small cloves of garlic, chopped

1 stalk of celery, slices

5 oz. of shredded carrots (1/2 pkg. of Organic Bunny-Luv shredded carrots)

1 med. potato (peeled and cut in 1/2 in chunks – approx)

1/4 c. red Lentils

1/2 C. yellow Lentils

1 tsp. cumin

couple shakes of pepper

generous pinch of red pepper flakes

3-4 sprigs of Cilantro (remove leaves from the stems and chop up a bit)

Saute onions, garlic and celery in about 1/2 cup of broth and when beginning to become translucent, add the rest of the broth, carrots, and well rinsed lentils. Cook 15 minutes and add chopped potato and cumin. Continue cooking about 20-30 minutes until lentils and potato chunks are cooked. Add the black pepper, red pepper flakes & Cilantro and stir once more to blend the soup and flavors.

Serve as is and enjoy!

Tip: I used the red and yellow lentils because the red lentils will cook away and help thicken the soup. The yellow ones stay in-tack, so the soup is more interesting and the same amount of nutrients are present.

I don’t add salt and am use to it, if you cook with salt then add the amount of salt you are accustomed to using.

Quick Vegan Sandwich

Do you find yourself staring in the refrigerator hoping for something delicious to appear. I do quite often, suddenly the leftovers become hated leftovers and can’t bear to give them one more try.

Hopefully, you have staples in the frig. Today I made a sandwich with Daves Killer Bread, humus, lettuce and tomato. Doesn’t sound like much, but spread the humus on both slices and then pile lettuce and tomatoes in between. Often I add sliced mushrooms, but was out today.

Bonus: get to eat food you have already purchased, leftovers may look better now (I have my eye on that cooked corn on the cob), saved by eating out of own frig. and eliminated the corner deli…

 I would show a picture of my sandwich, but I ate it. Hungry no more, delicious yes, filling yes! Now I am ready to take on the afternoon. I will eat the leftover corn for dinner.

Vegan Corn on the Cob

That means no butter!! What’s an alternative?

Last night I cooked up two ears of corn and really wanted something yummy. I usually eat it plain – no added oily products. My taste buds were bored and I wanted new flavors to enhance the corn and satisfy me.

Just bought limes at the market, so here’s what I created.

Limed Corn

2-3 cooked Ears of Corn (Organic of course)

juice of 1/2 Lime

add to taste:  Garlic Powder and Cumin

pour over corn on the cob and enjoy