Spicy Tomato Lentil Stew
1 cup brown or green lentils 1/4 cup coconut oil 1 large onion, chopped 2 carrots, peeled & chopped 4 cloves garlic, crushed or minced 2 TBSP fresh ginger, grated or finely chopped 28 oz package chopped tomatoes 1 cup broth (veggie or chicken) 1 cup fresh or frozen peas Spice Blend: 2 tsps ground cumin 2 tsps paprika 1 tsp ground fenugreek (optional) 1/2 tsp pure salt 1/2 tsp dried thyme 1/4 tsp ground cardamom 1/4 tsp ground coriander 1/8 tsp ground cloves 1/8 tsp ground cinnamon 1/8 tsp cayenne pepper Boil lentils for about 45 minutes or until tender. In large saute pan over medium...
Read MoreEasy Vegetarian “Meatballs”
8 oz tempeh (one package) 2 TBSP extra virgin olive oil 2 TBSP tamari/soy sauce Whisk together oil & soy sauce in a medium bowl. Slice tempeh into small rectangles & toss with marinade. Let sit for 1 hour (or less if you’re in a rush). Pre-heat oven to 350. Place tempeh on a cookie sheet (I like to line w/ parchment paper) and bake 10 – 15 mins. ______________________________________________________________________________________ SIDE NOTES: ~ This is the same exact recipe as “Easy Marinated/Baked Tempeh”. I hate to be redundant, but thought I’d list it again,...
Read MoreBreakfast Rice Pudding
2 cups cooked, short grain, brown rice 1 & 1/2 cups milk of choice 1/4 tsp sea salt 1/4 tsp vanilla (optional) 3 TBSP (give or take) raisins (optional) 1 – 2 TBSPs pure maple syrup (to taste) or stevia 1/2 tsp cinnamon, or nutmeg, or cardamom (or a combination) In a small saucepan, combine rice, milk, salt, vanilla (& raisins, if using), & bring to boil. Reduce heat & simmer uncovered for 20 mins (or perhaps less – just until it looks like rice pudding), stirring frequently. Remove from heat & stir in maple syrup and cinnamon (or whichever spice(s) you...
Read MoreSpiced Scrambled Eggs
2 eggs rounded/heaping 1/2 tsp spice mix (see below) butter, ghee, or coconut oil (to cook the eggs in) Heat butter or oil in a pan over medium heat. Beat eggs and spices together with fork or whisk and scramble. Serves 1. SPICE MIX: 1 & 1/2 TBSP paprika 1 TBSP sea salt 1 TBSP dried parsley 1 tsp onion powder 1 tsp garlic powder 1/2 tsp ground black pepper 1/2 tsp dried oregano 1/2 tsp dried basil 1/2 tsp dried thyme 1/4 tsp celery salt Combine all ingredients and store in sealed container. ________________________________________________________________________ SIDE NOTES: ~ When...
Read MoreEasy Marinated/Baked Tempeh
8 oz soy tempeh (one package) 2 TBSP extra virgin olive oil 2 TBSP tamari/soy sauce Whisk together oil & soy sauce in a medium bowl. Slice tempeh into small rectangles & toss with marinade. Let sit for 1 hour (or less if you’re in a rush). Pre-heat oven to 350. Place tempeh on a cookie sheet (I like to line w/ parchment paper) and bake 10 – 15 mins. ______________________________________________________________________________________ SIDE NOTES: ~ In my early vegetarian days, I used packaged, frozen soy “meatballs” with pasta dishes. When I started getting more...
Read More
Recent Comments