Lentil Quinoa Stew

I'm bacckkkkkkkkk. Or rather my camera is back.

This dish is a regular winter dish in our household. I can't believe I haven't blogged about it before. It ticks all of the boxes: healthy, cheap, delicious, easy and it's a one pot meal. I really wanted to caculate how much this soup was but was too tricky because a few things were out of the food co-op box, and the quinoa was bought in bulk from costco.

We served ours this week with some gf toast with margarine and nooch.

Lentil Quinoa Stew from La Dolce Vegan

1 small onion, chopped
1 tbsp olive oil
1 celery stalk, diced
1 small carrot, diced
1 garlic clove, minced
2 ½ cups vegetable stock
½ cup dry red lentils
¼ cup quinoa
½ tsp dried basil
½ tsp dried oregano
½ tsp salt
½ tsp ground black pepper
1 medium tomato, diced
1 tablespoon apple cider vinegar
1/2 cup coriander, chopped (we often skip it or replace it with whatever we have on hand, we used parsley this week)

In a medium saucepan over medium heat, sauté the onion in oil until translucent. Add the celery, carrots and garlic and sauté for five minutes. Add the stock, lentils, quinoa, basil, oregano, salt and pepper. Bring to a boil, then reduce heat. Cover with lid and simmer for 20-25 minutes or until lentils are tender.

In a food processor or with a hand blender, blend half of the soup until smooth (I always skip this step since I like it with a bit of texture). Return to pot, stir in tomatoes, vinegar and coriander reheat and serve.

I'm bacckkkkkkkkk. Or rather my camera is back.

This dish is a regular winter dish in our household. I can't believe I haven't blogged about it before. It ticks all of the boxes: healthy, cheap, delicious, easy and it's a one pot meal. I really wanted to caculate how much this soup was but was too tricky because a few things were out of the food co-op box, and the quinoa was bought in bulk from costco.

We served ours this week with some gf toast with margarine and nooch.

Lentil Quinoa Stew from La Dolce Vegan

1 small onion, chopped
1 tbsp olive oil
1 celery stalk, diced
1 small carrot, diced
1 garlic clove, minced
2 ½ cups vegetable stock
½ cup dry red lentils
¼ cup quinoa
½ tsp dried basil
½ tsp dried oregano
½ tsp salt
½ tsp ground black pepper
1 medium tomato, diced
1 tablespoon apple cider vinegar
1/2 cup coriander, chopped (we often skip it or replace it with whatever we have on hand, we used parsley this week)

In a medium saucepan over medium heat, sauté the onion in oil until translucent. Add the celery, carrots and garlic and sauté for five minutes. Add the stock, lentils, quinoa, basil, oregano, salt and pepper. Bring to a boil, then reduce heat. Cover with lid and simmer for 20-25 minutes or until lentils are tender.

In a food processor or with a hand blender, blend half of the soup until smooth (I always skip this step since I like it with a bit of texture). Return to pot, stir in tomatoes, vinegar and coriander reheat and serve.

reade more... Résuméabuiyad

Shepherds Pie- Vegan Mofo Day 6

This is one of the first recipes I made in my early vegan days and one of the few savoury dishes that my omni family loves. I made a bit batch of it on the weekend so Toby and I could have one casserole dish and then gave the other one to my mother who just returned from holiday. She always does this generous thing of making us dishes such as lasagna when we have returned from overseas trips so we don't need to cook for our first few meals so I really wanted to repay the favour. It is a fair bit of work so I recommend making heaps so it lasts and is worth the effort.

Shepherds Pie from How it All Vegan (I recommend doubling it at least)

Filling:

1 small or medium onion, chopped
3 small carrots, chopped
1/2 cup spinach, chopped
1 stalk celery, chopped
1 large tomato, chopped
2 tbsp olive oil
1/2 cup cooked or canned green lentils, mashed
1/2 tsp dried basil
1/2 tsp salt 1-3 teaspoons soy sauce (taste accordingly)

Topping: (I tend to make more as I love mashed potatoes)
3 medium potatoes, roughly chopped
1/4 cup soy milk
1 tbsp margarine or olive oil
salt and pepper to taste


Preheat oven to 350 degrees. In a medium pot of water, boil the chopped potatoes until they can be pierced easily with a fork. Toby tends to follow this method of mashed potatoes which does result in superior mashed potatoes, he just uses margarine and no buttermilk. In a medium saucepan, saute the onions, carrots, spinach, celery, and tomatoes in the oil. Once carrots are tender, add the mashed lentils, basil, salt soy sauce, and pepper. Stir and simmer without a lid until the liquid cooks off.

Meanwhile, mash potatoes. Pour the vegetable mixture into a lightly oiled pie plate and then layer the mashed potatoes over top. Bake for 15-20 minutes. Makes 4-6 servings.

 I loaned my copy of how it all vegan to someone but can't remember who. If you find a copy and it has a smiley face next to this recipe and a few others its mine so please email me so I know where it is!

This is one of the first recipes I made in my early vegan days and one of the few savoury dishes that my omni family loves. I made a bit batch of it on the weekend so Toby and I could have one casserole dish and then gave the other one to my mother who just returned from holiday. She always does this generous thing of making us dishes such as lasagna when we have returned from overseas trips so we don't need to cook for our first few meals so I really wanted to repay the favour. It is a fair bit of work so I recommend making heaps so it lasts and is worth the effort.

Shepherds Pie from How it All Vegan (I recommend doubling it at least)

Filling:

1 small or medium onion, chopped
3 small carrots, chopped
1/2 cup spinach, chopped
1 stalk celery, chopped
1 large tomato, chopped
2 tbsp olive oil
1/2 cup cooked or canned green lentils, mashed
1/2 tsp dried basil
1/2 tsp salt 1-3 teaspoons soy sauce (taste accordingly)

Topping: (I tend to make more as I love mashed potatoes)
3 medium potatoes, roughly chopped
1/4 cup soy milk
1 tbsp margarine or olive oil
salt and pepper to taste


Preheat oven to 350 degrees. In a medium pot of water, boil the chopped potatoes until they can be pierced easily with a fork. Toby tends to follow this method of mashed potatoes which does result in superior mashed potatoes, he just uses margarine and no buttermilk. In a medium saucepan, saute the onions, carrots, spinach, celery, and tomatoes in the oil. Once carrots are tender, add the mashed lentils, basil, salt soy sauce, and pepper. Stir and simmer without a lid until the liquid cooks off.

Meanwhile, mash potatoes. Pour the vegetable mixture into a lightly oiled pie plate and then layer the mashed potatoes over top. Bake for 15-20 minutes. Makes 4-6 servings.

 I loaned my copy of how it all vegan to someone but can't remember who. If you find a copy and it has a smiley face next to this recipe and a few others its mine so please email me so I know where it is!

reade more... Résuméabuiyad

Lentil Soup Inspired Salad

That's not the real name but this salad kind of reminds me of my favourite lentil soup. This is actually based around a Neil Perry recipe called goat cheese, lentil and potato salad but we made quite a few alterations.  We used potatoes from our friend's Troy and Bec's garden, thanks guys!

Lentil Potato Salad
   

•  3 cans of brown lentils, drained
•  8 small potatoes (I'm really not sure about the amount), peeled and cut into 1/2-inch pieces
•  5 small tomatoes, chopped
•  1/4 cup finely chopped mint (from our garden, yay!)
•  1/8 cup garlic chives
•  3-4 Tablespoons of dijon mustard
•  1/8 cup cheddar cheezly (optional)
•  Praise Fat Free Mayo (optional)
• Salt and pepper to taste

Directions

        In a medium saucepan, cover the potatoes with cold water and bring to a boil. Cook over moderately high heat until the potatoes are tender, about 10 minutes. Drain very well and add to the lentils and remaining ingredients.  Serve at once.

Serves 4-5 (Toby eats large portions).

This was pretty easy to make, really filling and was a tasty option on a summer day. Besides I love one bowl meals. Feel free to use different herbs and/or increase the amount, the original recipe asked for mint and parsley. I think the flavour of the cheezly kind of gets lost so would suggest skipping it or just serve it on top.  Toby enjoyed this without mayo, whereas I couldn't help myself. We had this on Sunday and then had the rest for leftovers on Monday, but some of the flavour was lost the following day so I suggest serving it immediately.

That's not the real name but this salad kind of reminds me of my favourite lentil soup. This is actually based around a Neil Perry recipe called goat cheese, lentil and potato salad but we made quite a few alterations.  We used potatoes from our friend's Troy and Bec's garden, thanks guys!

Lentil Potato Salad
   

•  3 cans of brown lentils, drained
•  8 small potatoes (I'm really not sure about the amount), peeled and cut into 1/2-inch pieces
•  5 small tomatoes, chopped
•  1/4 cup finely chopped mint (from our garden, yay!)
•  1/8 cup garlic chives
•  3-4 Tablespoons of dijon mustard
•  1/8 cup cheddar cheezly (optional)
•  Praise Fat Free Mayo (optional)
• Salt and pepper to taste

Directions

        In a medium saucepan, cover the potatoes with cold water and bring to a boil. Cook over moderately high heat until the potatoes are tender, about 10 minutes. Drain very well and add to the lentils and remaining ingredients.  Serve at once.

Serves 4-5 (Toby eats large portions).

This was pretty easy to make, really filling and was a tasty option on a summer day. Besides I love one bowl meals. Feel free to use different herbs and/or increase the amount, the original recipe asked for mint and parsley. I think the flavour of the cheezly kind of gets lost so would suggest skipping it or just serve it on top.  Toby enjoyed this without mayo, whereas I couldn't help myself. We had this on Sunday and then had the rest for leftovers on Monday, but some of the flavour was lost the following day so I suggest serving it immediately.

reade more... Résuméabuiyad