Coconut Lentil Curry with Greens

Ingredients

  • 2 cups uncooked white or brown basmati rice, to serve (used brown basmati rice)
  • 2 cups brown or green lentils
  • 8 cups chopped leafy greens: spinach, kale, or chard (used baby spinach)
  • 1 tablespoon olive oil (used extra-virgin olive oil)
  • 15-ounce can coconut milk
  • 3 tablespoons Thai red curry paste (used Thai Kitchen Red Curry Paste)
  • 2 tablespoons tomato paste
  • 1 teaspoon kosher salt
  • Freshly ground black pepper

Directions

  1. Cook the rice according to the package instructions.
  2. Place the lentils in a saucepan with 6 cups warm water. Bring to a low boil, then boil for about 20 minutes until tender (taste to assess doneness). Drain, then add a few pinches of salt.
  3. Meanwhile, wash the greens, remove the stems and chop the leaves. (If using prewashed baby spinach, you can skip this step.) In your largest skillet, heat the olive oil over medium-high heat. Add the greens and sauté for several minutes until tender and bright green.
  4. When the lentils are done, add them to the skillet with the greens. Over medium high heat, stir in the coconut milk, Thai red curry paste, tomato paste, kosher salt, and fresh ground black pepper. Cook for a few minutes until heated through and the sauce is thickened.
  5. Taste and add a few pinches of salt if desired. Serve with rice.

Yield: 4 – 6

Normally I stick to just one portion of a meal but as soon as I tasted this, I knew that wasn’t going to happen. This is fucking delicious !

This recipe came from “a couple cooks”.

I wasn’t paid in any form to promote Thai Kitchen or “a couple cooks”.

Take care y’all !

Potato Wedges

Ingredients

  • 3 medium potato wedges (1 1/2 pounds) (used russet potatoes)
  • 1 tablespoon olive oil (used Colavita’s Extra-Virgin Olive Oil)
  • 2-3 teaspoons seasoning (used McCormick Grill Mates Chipotle Pepper Marinade)

Directions

  1. Preheat oven to 450 degrees. Take each potato and cut them lengthwise so you get 8 wedges from each potato. Place the potato wedges in a large mixing bowl. Pour oil over potatoes followed by the seasoning, tossing to coat.
  2. Take a 15-inch x 10-inch baking pan out and line with aluminum foil. Spray the foil with nonstick cooking spray. Place wedges on the lined baking pan.
  3. Cook for 20 to 25 minutes or until tender and fully cooked, flipping the wedges over once during that time.

These potato wedges are a damn good alternative to frozen french fries ! I know the recipe says 2-3 teaspoons of seasoning but for the variety that we have pictured here, we use a whole package of McCormick Grill Mates Chipotle Pepper Marinade. It’s frickin’ awesome with these potato wedges ! I like having my lips tingle a little bit with each bite. Very tasty ! But you don’t have to use this seasoning, let your imagination run wild with different flavor possibilities ! You can go from subtle flavors to something more bold. You can use individual herbs and spices or other packaged dry seasonings. Hope you enjoy eating these as much as I do !

Recipe source unknown.

I wasn’t paid in any form to promote Colavita or McCormick.

Take care y’all !

Chickpea and Potato Curry

Ingredients

  • 1 tablespoon canola oil
  • 1 medium onion, chopped (used a yellow onion)
  • 2 garlic cloves, minced
  • 2 teaspoon minced fresh gingerroot
  • 2 teaspoon ground coriander
  • 1 teaspoon garam masala
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt (used kosher salt)
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground turmeric
  • 1 can (15 ounces) crushed tomatoes (I used an entire 28-ounce can)
  • 2 cans (15 ounces each) chickpeas, rinsed and drained
  • 1 large baking potato, peeled and cut into 3/4-inch cubes
  • 2 1/2 cups vegetable stock
  • 1 tablespoon lime juice
  • Chopped fresh cilantro
  • Hot cooked rice (I used brown rice)
  • Sliced red onion, optional
  • Lime wedges, optional

Directions

  1. In a large skillet, heat canola oil over medium-high heat; sauté onion until tender, 2 to 4 minutes. Add garlic, ginger and dry seasonings; cook and stir for 1 minute. Stir in the tomatoes; transfer to a 3- to 4-quart slow cooker.
  2. Stir in chickpeas, potato and stock. Cook, covered, on low until potato is tender and flavors are blended, about 6 to 8 hours (I went with 8 hours).
  3. Stir in the lime juice; sprinkle with cilantro. Serve with rice and, if desired, red onion and lime wedges.

This is a tasty, filling dish to enjoy ! The dish tastes good on its own but it’s even better with the red onion slices. The onion slices bring a crunchy texture that’d be missing otherwise and adds a nice sharpness to the dish.

Recipe source unknown.

Take care y’all !

Better Bean Burgers

Ingredients

  • 1 1/2 cups cooked or 1 (15.5-ounce) can black beans, drained and rinsed (used a 15-ounce can black beans, drained and rinsed)
  • 3 tablespoons wheat gluten flour (vital wheat gluten)
  • 1/2 cup dry bread crumbs
  • 1/4 cup minced red onion
  • 2 tablespoons minced fresh parsley (used Italian parsley)
  • 1/2 teaspoon salt (used table salt)
  • 1/4 teaspoon black pepper (used freshly ground black pepper)
  • 2 tablespoons olive oil (used extra-virgin olive oil)
  • 4 burger rolls (used whole wheat hamburger buns)
  • Condiments of choice

Directions

  1. Place the beans in a medium bowl and mash well. Sprinkle the flour on the beans and mix well to combine. Add the bread crumbs, onion, parsley, salt, and pepper. Mix well. Use your hands to shape the mixture into 4 patties, no more than 1/4 inch thick (our patties were 1/4 inch thick). Set aside
  2. In a large skillet, heat the oil over medium heat. Add the burgers, cover, and cook for 5 minutes. Uncover, use a spatula to flip the burgers, and cook, uncovered (I accidentally kept it covered) , for 5 minutes more.
  3. Serve on burger rolls with your favorite condiments.

Makes 4 servings

While you may not fool yourself into believing this is an actual beef burger, it’s still good enough that I plan on making it again in the future ! Looks-wise, it sort of reminds me of a smashburger. While eating it, I got the texture of the smashed beans mostly but it was a nice contrast against the crispy edges.

This recipe came from “Vegan on the Cheap” by Robin Robertson.

I wasn’t paid in any form to promote “Vegan on the Cheap” by Robin Robertson.

Take care y’all !

Korean Cabbage Salad with Tofu

Ingredients

  • 1 pound extra-firm tofu, drained and patted dry
  • 1/2 cup soy sauce, divided (used low-sodium soy sauce)
  • 5 cups shredded cabbage (I thinly sliced the cabbage)
  • 2 medium carrots, shredded
  • 3 green onions, minced
  • 2 garlic cloves, minced
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon light brown sugar (I used 1 tablespoon packed light brown sugar)
  • 1 teaspoon Asian chili paste (used sambal oelek)
  • 1/4 cup rice vinegar
  • 3 tablespoons toasted sesame oil
  • 3 tablespoons water

Directions

  1. Preheat the oven to 375 degrees F. Lightly oil a baking sheet and set aside (I lined the sheet with aluminum foil and used peanut oil to lightly oil the foil with).
  2. Cut the tofu into 1/2-inch slabs and press well to remove any excess water. Cut the slabs into 1/2-inch cubes and toss with 1/4 cup of the soy sauce. Arrange the tofu* on the prepared baking sheet and bake for 30 minutes. Remove from the oven and set aside to cool.
  3. In a large bowl, combine the cabbage, carrots, and green onions. Set aside.
  4. In a small bowl, combine the garlic, ginger, sugar, chili paste, remaining 1/4 cup soy sauce, vinegar, oil, and water.
  5. Pour the dressing over the cabbage mixture and toss to combine. Taste and adjust seasoning, if necessary (I mixed in table salt until the flavors popped more). Let the salad sit for 15 to 20 minutes to allow flavors to develop (went with 15 minutes). Serve topped with the tofu.

This is a great summer dish but there’s one complaint about this. There was too much dressing for the cabbage mixture. It was a really tasty dressing but it started to make us feel like we were bordering on having a soup instead of a salad. So apply the dressing slowly until you get the coverage that you prefer.

This recipe came from “Vegan on the Cheap” by Robin Robertson.

I wasn’t paid in any form to promote “Vegan on the Cheap” by Robin Robertson.

Take care y’all !

Mushroom Pulled Pork

Ingredients

  • 4 king oyster mushrooms*
  • 2 tablespoons extra virgin olive oil (30 mL, divided)
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon salt (used table salt)
  • 1/4 teaspoon cayenne pepper
  • 2 cloves garlic (minced)
  • 1/4 cup BBQ sauce (60 g) (Used 1/4 cup from a batch of BBQ sauce)

Instructions

  1. Shred Mushrooms: Preheat oven to 400 degrees F (204 C). Clean mushrooms with a damp paper towel. Using two forks, shred** the stems and caps roughly into pieces. Set on a parchment paper-lined baking sheet.
  2. Bake: Drizzle the mushrooms with 1 tablespoon of the oil, paprika, salt, cayenne, and garlic. Toss around to evenly coat the mushrooms, then bake for 20 minutes, or until mushrooms are a bit crispy and brown on the edges.
  3. Sauté: Heat remaining one tablespoon oil in a large saute pan over medium high. Transfer cooked mushrooms to pan and add BBQ sauce. Stir and cook for 3 to 5 minutes, until mixture is thick and fragrant. Serve warm on sandwiches, nachos, salads, tacos… or whenever you eat pulled pork !

Notes

  • You can use regular oyster mushrooms if you can’t find king oysters, though you will need many more (about 3 heaping cups). Button or champignon mushrooms don’t work well in this recipe.

Looking at the finished sandwich, it really does look like pulled pork ! While the texture isn’t identical, this tastes so damn good that you won’t care ! If you want this to feel like a true, sloppy bbq “lick your fingers clean” good sandwich then you’re going to need to fix one recipe for each person ! If you want to be a bit more conservative with your filling, you might able to get two sandwiches out of this but you’ll be missing out on that wonderful messy bbq experience ! This is a really frickin’ awesome recipe, especially during the summer !

Recipe came from Live Eat Learn.

I wasn’t paid in any form to promote Live Eat Learn.

*If you’ve never seen king oyster mushrooms before, this is what they look like:

**If the stems are too hard to work through, you may need to cut it in half lengthwise. This will make it easier to pull the fork through the “meat”. Here are a couple of pictures showing how we shredded the mushroom “meat”:

Take care y’all !

No-Frills Guacamole

Ingredients

  • 1 1/2 tablespoons finely chopped white onion
  • 1 tablespoon fresh lime juice
  • 1 teaspoon finely chopped seeded jalapeño
  • 1/2 teaspoon kosher salt
  • 2 ripe avocados, coarsely chopped
  • 1 tablespoon chopped fresh cilantro (don’t really need it all)
  • Chips, for serving

Directions

  1. Combine onion, lime juice, jalapeño and salt in a medium bowl; let stand 10 minutes. Add avocados; mash to desired consistency. Stir in cilantro.

Serves 6 (about 1/4 cup each)

This was simple but fricken fantastic ! I’ve tried this recipe before with cilantro and it didn’t really do anything to enhance the guacamole so I just skipped on using it this time. If you want a delicious guacamole recipe that’s quick and easy to make, you gotta try this out ! Hell yeah !

Recipe source unknown.

Take care y’all !