Lentil, Kale, etc. Soup

This is delicious. I combined a few recipes so please feel free to add or subtract what you want.

1 cup lentils

3 cups of kale, chopped

1/2 white onion, chopped

1 carrot, chopped

1 medium zucchini, chopped

1 green bell pepper, chopped

5 cloves garlic, chopped

1 lemon

3 bay leaves

5 cups of veggie stock

olive oil

salt

pepper

curry powder

chili powder

white wine vinegar

In a large pot begin heating the veggie stock to a simmer. At the same time, on medium-high heat, sauté in olive oil the onion, carrot, pepper, zucchini and garlic until the onion looks transparent. Add spices to the sautéd veggies. Next, add the lentils to the stock and continue to simmer for 10 minutes. Add the veggies to the large pot after lentils are nearly cooked. Reduce heat and partially cover. In the same pan used to sauté the veggies add the chopped, rinsed kale at medium-high heat. Squeeze some lemon over the kale and add a dash of white wine vinegar. I also added about a tablespoon of vinegar to the soup at this time. After steaming the kale for a few minutes add it to the soup and continue to cook for at least 30 minutes on low heat, partially covered.

Makes about 4-6 servings.

Quinoa tabbouleh (vegan/gluten-free)

Thanks Brando!

Prepare 1/2 cup quinoa as directed on packaging

Crack a beer, the next part will take awhile:

Achieve inner peace

Combine:
1/2 cup de-stemmed, finely chopped, fresh parsley
2 medium (or 3 small or one huge) tomatoes, seeded, chopped
1/4 cup green onion, chopped (red if you're feeling frisky)
2 tablespoons dried mint (if you don't like mint, and you've made it this far, plan on giving as a gift or taking to a potluck)
1/4 cup EVOO
1/4 lime juice
Dash of salt
Dash of pepper

Add the cooked quinoa

Dump the whole thing in some gladware and shake it up

Chill (you and the food) for at least an hour, so the flavors combine (food) and hunger builds (you). Now is a good time to finish that now room temp beer.

Eat w/ pita & green olives, or really salta pita chips

Try to save some as leftovers

Feel good about what you just ate

Simple Uruguayan Omelet

This recipe is from Becky in Uruguay.  It's not specific - but I'm sure any variation/portion size will remain simple to prepare.  Disfruta!

2 small zucchini

1 onion

2 eggs

grated cheese

salt

pepper

whole wheat flour

Cut the zucchini and onion.  Put them in a skillet with a little oil and cook until they are a little tender.  Add the salt, pepper, grated cheese, and two eggs, beaten.  Lightly cover with whole wheat flour.  Put the mixture in a small oven dish and bake.

En Español 

2 zapallitos

1 cebolla

2 huevos

queso rallado

sal

pimienta

harina integral 

Cortar los zapallitos y la cebolla y ponerlos en una sartén con un poco de aceito y cocinar hasta que esten un poco tiernos.  Agregar sal, pimienta, queso rallado, y 2 huevos batidos.

Cubrir con harina integral por encima.  En un pequeño plato de horno poner la preparación y honear.

 

 

 

Kale Recipe (served with beans and rice)

From taco:birthdaycake

ingredients:

a bunch of kale
lemon juice
white wine vinegar
olive oil
garlic
onion
salt & pepper

prep:

put a pot of water on the stove. salt it & boil.
while waiting for the water to boil, chop garlic & onion.
thoroughly wash kale, one leaf at a time, then pat dry. pile the kale on top of each other like sheets of paper & fold in half. finely slice kale a la shredded cabbage.
heat oil, and start sauteeing the garlic & onion over medium heat until the onions are clear.
toss the kale in the boiling water for, like, one minute. just until it's super bright green.
strain kale, and toss into the frying pan. add a splash of lemon juice & a splash of vinegar and cook for maybe one or two minutes, until the kale is coated in the tasty goodness of the other ingredients. add salt & pepper to taste.

best served as a side dish with beans and rice. sweet plantains also preferred.

BBQ Seitan, Red Beans & Rice, Cornbread

Here's a good one from the other night. Yeah, yeah - it's gluten. I know.

BBQ SEITAN, RED BEANS & RICE, CORNBREAD

1 pkg of seitan

BBQ sauce (I really like Jack Daniel's Hickory Brown Sugar)

red beans

rice

cornbread

garlic cloves (# to taste)

Mix cornbread and bake. I used "Jiffy" for the cornbread. If anyone has a better version - awesome. While I did use 1 egg for the cornbread I used almond "milk".

Roast garlic in a pan or in the oven until soft.

I don't feel the need to explain how to cook the beans and rice but I like adding southwest-type seasoning (cumin, crushed coriander seeds, cilantro). Add some garlic when finished.

Slice the seitan and brown it in a pan with olive oil. Add BBQ sauce after seitan is brown, simmer.

Serve together. Enjoy.

New Blog - About Food

Hello All, new to the Interwebs (with your help and your friends' help and beyond!) a blog that shares recipes and more about Vegetarian Cooking - the healthy, green alternative to Meatatarianism!

Post a recipe you've recently tried or info/directions to a good veggie/vegan restaurant...whatever...go crazy with it.

I'll post some successful recipes soon. Just let me know if you would like to be added to the list of authors - ie - post to the blog.

Maybe we can get that Michael Pollan dude to publish some stuff? Whatever. He's a nerd.

Hmmm. I need a catch phrase. Like.

"Keep f@cking that chicken" - no - no. Too Jon Stewart.

"Mmmm TOFU." - no - no - too soft.

Anyway, ideas/comments appreciated.

Peace.
Adam