Sunday, September 21, 2008

Curried lentil soup


I will be the first to admit that this soup doesn't look like much. In fact, looks really uninteresting. I stole this recipe from my sister, so technically it's hers. However, she doesn't have a blog and I do, so here it is! What I have to tell you about this soup is that it's really, really good. We had it tonight with cornbread and the "Best Brussel sprouts" from Vegan Lunchbox. Yeah, I know, kind of a weird combination. The girls both loved it. My two year-old really liked the brussel sprouts, my four year-old tolerated them. Otherwise, the soup and cornbread were a huge hit. Here's the recipe:

8 ounces dry lentils, rinsed and sorted
32 ounces vegetarian vegetable broth
3/4 cup coconut milk
1 tsp turmeric
1.5 tsp yellow curry powder (I used hot madras)
1 tsp salt, more to taste
1/2 tsp garlic powder
1/2 tsp onion powder
5 TBSP lime juice
1 cup water

Cook the lentils in a large stock pan with the vegetable broth, water, and spices. When the lentils are almost done (soft), add the coconut milk. Then, remove from heat and add the 5 tbsp of lime juice. May garnish with fresh minced cilantro.

Sunday, September 14, 2008

Vegan Stroganoff with seitan


This is an old family recipe. My parents have been making it for years. And, it's one of my omni brother's favorite dishes. It's super-quick to make if you have the seitan (gluten/wheat-meat) already made and frozen as I did. Otherwise, you'd have to first add the step of making the seitan first.

Approximately 2 cups worth of seitan "steaks"
16 ounces prepared spaghetti sauce
1 cup white or baby bella mushrooms, washed and sliced
1 large sweet onion, diced
1 cup vegan sour cream (or make your own with tofu, lemon juice, cashews, salt)
1 package of rotini or wide egg noodles (vegan version), cooked
2 tbsp or more olive oil
1 cup flour, 1/4 cup corn meal, 1 tsp garlic powder, 1 tsp nutritional yeast-for breading

Cut the seitan into long, thin strips. Dredge into the breading flour mix and fry in a generous amount of olive oil until it is crispy.

Meanwhile, pasta can be boiling in a pot and mushrooms and onions can be frying in another pan.

When mushrooms and onions are cooked until soft and onions clear, add the sauce and vegan sour cream and blend gently over low heat until warmed through.

Serve the stroganoff over the cooked pasta. Also good over brown rice, quinoa, brown rice pasta, or even on its own.

Greek Salad


Nothing vegan about this, but I had a serious craving for Greek salad, so here it is! I think you could probably develop a "feta" from tofu and lemon juice that might be acceptable and, thereby, veganize this salad.


2 romaine lettuce hearts, washed and torn into bite-sized pieces

2 medium tomatoes, washed and cut into wedges

1 cucumber, washed, peeled, and cut into large pieces

kalamata olives, (or regular if that's all you have) whole

green pepper, washed and cut into small pieces, opt.

red onion, cut into thin slices, opt.

1/2 cup feta cheese, sprinkled on top

Greek or Italian salad dressing


I did not put green pepper or onion in my salad as my girls don't like that.