I’ve been making this every week for a month or two now; ever since there was a chill in the air, really. It’s tasty, a complete protein/meal with rice or toast, and truly delicious. It is adapted from the Greens cookbook which is a mainstay in my arsenal.
1 cup green or brown lentils, cleaned and rinsed
1 bay leaf
1 diced celery stalk
7 cups water
3 tablespoons olive oil
1 lg red onion, diced
2 cloves garlic, crushed
3 tablespoons parsley, chopped
~1lb spinach, cut into strips (no stems)
Red wine vinegar or sherry vinegar to taste
Put the lentils, bay leaf and celery in a soup pot with the water, parsley stems, and 1/2 teaspoon salt. Boil, remove foam, lower heat to slow boil.
While lentils cook, heat the oil in a skillet and add the onion and 1/2 teaspoon salt; cook briskly for a few minutes, lower the heat, and stir in the garlic and parsley. Continue until onions are soft, then add lentils in the soup pot.
When lentils are soft, stir in the spinach by handfuls, simmer for 5 minutes. Adjust seasonings. Turn off heat and add vinegar.
At Christmas I was given the Thug Kitchen cookbook – which is AMAZING. Seriously. Quit your job. Spend your last paycheck on groceries and wine, and spend the next two weeks in the kitchen. This is a recipe (I’ve slightly) adapted from that book and it is the best thing I’ve made with red lentils in ages.
1 tsp olive oil
1/2 yellow onion, chopped
1 russet potato, cut into cubes
1 carrot, chopped
2 cloves garlic, crushed (the original recipe uses minced)
1/2tsp ground cumin
1 tsp ground coriander
1/4 tsp salt
2 cups red lentils, rinsed
5-6 cups vegetable broth
1/2 tsp grated lemon zest (just boost the lemon juice if you’re out)
1 tbsp lemon juice
1/2 cup fresh chopped flat-leaf parsley (optional garnish – original recipe calls for cilantro)
Heat oil over medium heat. Add onion and garlic and sauté for 3 mins. Add carrot and potato for another 2 mins. Then add spices. Saute for another 30 seconds, then add salt, lentils, and broth. Fish out those pieces of garlic (you can do this later, if you minced the garlic, leave it in).
Let the lentils simmer, uncovered for 15-20 mins, until they are soft and falling apart, stirring occasionally. Add the lemon zest and juice and turn off the heat. Throw in that parsley at the very end, as a garnish when you serve.
You can add shredded kale or spinach to this recipe at the very end and serve with rice or quinoa to make a complete meal.
So this is the best thing ever and the original is from David Lebovitz (but there is a similar Bittman version etc etc). The main point is, it is a gluten-free vegan mainstay, delicious, vesratile, and so worth making. Eat as though it is a bread, have it with soup, just as a snack, rolled like a crepe or tortilla…..endless possibilities really.
1c. chickpea flour
1c + 2tbsp water
3/4 tsp salt
1/8 tsp cumin (omit if using for breakfast/with fruit – or sub cinnamon)
1.5 tbsp olive oil
For the pan: high smoke point oil (I use a refined coconut oil)
Mix the ingredients together, let them sit for 2 hours (1 hour min, you can go longer than 2 hrs if needed, leave at room temp). When you are ready to begin, turn on your broiler. Mine takes FOREVER to heat up, so do this very first thing.
When you can see the heat is getting up there, stick your pan in the oven to heat up for a few minutes, take it out, add some oil to it, and put it back in the oven for a few more minutes.
When the oven is good and hot (and so is your oil/pan) add a ladle or two of batter to the pan; give it a quick swirl, then pop it in the oven. The original recipe says it should blister and be ready in 5 or so minutes…mine is never done so fast. I usually flip mine around the 10 minute point and then put it back for a few more min. Oil pan between each pancake.
Sometimes I make larger pancakes in a big pan (10″ or so) and cut them into pieces (as pictured); sometimes I use a smaller pan (6″ or so) and make more small pancakes. Making a number of small ones (you will get 7 or 8 small guys or 3 or so large from this recipe) can take a while, but if you are cooking something else at the same time, it is fairly low maintenance (just don’t let it burn).
My go-to breakfast, it is filling but not heavy and very nutritious.
1/3 cup oats
1 Tbsp chia seeds
1 Tbsp hemp seeds
1 Tbsp ground or milled flax
1-2 Tbsp goji berries
1 Tsp cinnamon
2/3-1 cup water or nut milk
1/4 cup blueberries or cherries (frozen is ok in fall/winter)
pinch of salt
Combine all the ingredients except the frozen fruit in a jar. Stir well and leave overnight (can be left 24 hours). In the summer I eat this as is, cold. In the cold months I heat it on the stove for 10-15 minutes, adding the frozen fruit in the last few minutes. (For cold/raw just add the fruit to your bowl in the morning -when using froze leave it for a while to thaw – 10-15min).
This is an amazing risotto that I’ve served to Italian friends (who love their butter, but also love this risotto). The miso does wonders in adding flavour and nuance that makes the missing butter and cheese a-ok because of the new tasty flavour profiles present. Enjoy (I’m sure you will).
1 oz (~1/4c) dried porcini mushrooms,
~1/2 c warm water,
3-4 shallots chopped
2-3 c mixed mushrooms, chopped (oyster, shiitake, crimini, portobello, button)
1 c arborio rice
~4 c veg stock
~1/2 c mushroom soaking water (you will make this)
1/4 c white wine
1 teaspoon salt
1 tbsp genmai miso
minced parsley as garnish
Remove dirt from the dried porcini and soak the mushrooms in a large bowl with warm water for ~30 min while you prep other ingredients.
Set pot on stove with vegetable stock, bring it to a simmer.
Chop shallots and set aside. Clean and chop mixed mushrooms, set aside.
Drain the porcini mushrooms and reserve the soaking liquid. Chop porcini mushrooms coarsely. Set aside as well.
Heat oil in a big pan over medium heat and add chopped shallot, stir to translucent. Add porcinis and chopped mushrooms, continue cooking for 5 minutes.
Heat up to med-high and add the rice into the pan. Toast the rice, it should become fragrant and coated in oil. Don’t burn the rice, this only takes 2 minutes, the rice becomes glossy once it is toasted.
Add the mushroom liquid and allow it to be absorbed (stir).
Add the white wine. Stir frequently until the wine has been absorbed. Do not cover the pan.
Turn the heat down to medium. Add a ladle of stock, stir and let the rice absorb all the liquid before you add the next ladle.
Continue adding a ladle of stock, stirring well for about 15-20 minutes. Do not add too much liquid at once, and keep in mind it should simmer and not boil.
When risotto is al dente, take the pan off the heat. Then stir in miso (best to combine the miso with a small portion of risotto until thoroughly mixed and then mix that into the larger pot or mix the miso into the last ladle of stock before adding it).