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Lentil Cookies?

I was watching Spice Goddess and caught the episode where Bal makes Lentil Cookies. I tried out the recipe and converted it to vegan, which was very simple to do. You won’t taste the lentils at all but I would warn that these are very hearty cookies. They would be great as treats for hiking!

The only thing I would change is next time I would shop down the pumpkin seeds, I left them whole and texture wise it would have matched the almonds better if I had done that.

The cookies are a bit labor/time intensive due to cooking the lentils, but you can do that a day earlier if need be!

Lentil Cookies

Ingredients:

  • 1 cup dry lentils (see below)
  • 2 sticks Earth Balance buttery stick
  • 1 cup packed dark brown sugar
  • 1 Tbsp flaxseed meal
  • 3 Tbsp cool water
  • 1 tsp pure vanilla extract
  • 1 cup all-purpose flour
  • 1 tsp baking soda
  • 1 cup old-fashioned oats
  • 1 cup finely chopped raw almonds
  • 1 cup raw pumpkin seeds
  • 1 cup semi-sweet chocolate chips

Directions:

Spread the lentils on a cookie sheet and pick over, looking for any shriveled ones or field debris. Rinse well in a mesh strainer, add to a tall saucepan and cover with plenty of cold water, bring to a boil and then let boil for about 35 minutes. Drain gently into a mesh strainer and set aside to cool a bit.

Preheat the oven to 375°.

In a small bowl stir the flaxseed meal and water together, set aside for 5 minutes.

In a stand mixer bowl add the buttery stick and brown sugar, beat until smooth, add in the cooled lentils, flax and vanilla and beat until mostly smooth.

Add the flour and baking soda, beat in. Then add the oats, almonds, pumpkin seeds and chocolate chips and beat in quickly.

Use a large disher to drop cookies onto parchment paper lined cookie sheets. Bake for 15-20 minutes (mine took 18 minutes) till the cookies are golden on top, although they will still be soft on top (but not wet looking). Let cool for a few minutes and the transfer to a cooling rack.

Makes around 30 cookies (I got 31 to be exact).

~Sarah

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Veggie Lentil Soup

Be sure to use French Green Lentils and not the common green or brown lentil found in grocery stores for this soup. French lentils stay firm with cooking and do not get mushy, giving a great bite.

Veggie Lentil Soup

Ingredients:

  • 1 Tbsp extra virgin olive oil
  • 1 large sweet onion, peeled, quartered and sliced thin
  • 1 tsp roasted garlic (jarred)
  • 1 cup French Green lentils, picked over, rinsed and drained
  • 2 cups carrots, sliced in rounds (4 medium or 8 small carrots peeled and trimmed)
  • 1 zucchini, trimmed and sliced in rounds (about 2 cups)
  • 2 Tbsp celery flakes
  • 4 cups water
  • 2 cups lower sodium vegetable broth
  • ¼ tsp ground black pepper
  • Salt to taste
  • 8 ounce bag shredded cabbage (used red)

Directions:

Heat the oil over medium heat in a large/deep skillet or medium stockpot. Add in the onion and cook mostly covered until golden, add in the garlic and cook for a minute. Add the lentils and cook for 1 minute, stirring. Add the carrots, zucchini, water, broth and pepper, bring to a boil over high heat. Lower the heat to medium-low and cook covered for about 25 minutes. Test the lentils for being done (French ones have a bite and are snappy even when cooked) and add salt if desired.

Serve with the cabbage sprinkled on top.

Serves 4.

~Sarah

Lentil-Balls and Spaghetti with Fresh Vegetable Sauce

I adapted a recipe I saw posted on Live.Learn.Love. Eat last week. Lentil Balls with a homemade red sauce over pasta:

I think next time I make the lentil balls after I bake them I will crisp them up in a little oil over medium heat – in a non-stick skillet. They needed a little more something texture wise. They tasted great but were too soft/smooth.

Lentil Balls

Ingredients:

  • 1 medium yellow onion, peeled and diced
  • 2 Tbsp extra virgin olive oil
  • 1 tsp roasted garlic (jarred)
  • 15 ounce can lentils, rinsed and drained
  • 2 Tbsp flax-seed meal + 3 Tbsp cool water
  • 1 cup bread crumbs (I used two slices of Dave’s Killer Bread, 21 Grain, finely processed)
  • ½ cup nutritional yeast flakes
  • 1½ tsp dried parsley
  • 1½ tsp dried oregano
  • ½ tsp ground black pepper
  • Salt to taste, if desired (¼ to ½ tsp at most)

Directions:

In a skillet sauté the onions in the olive oil until tender and turning golden, add in the garlic and cook for another minute. Take off the heat and let cool for a few minutes.

Preheat the oven to 350° and line a baking sheet with parchment paper.

Whisk the flaxseed meal with the water and let sit a couple of minutes.

In a large mixing bowl add the lentils, mash a bit up and then add in the flax-seed mixture, the onions, breadcrumbs, nutritional yeast and seasonings. Mix well to combine.

Divide into about 24 balls, I used a 1 Tbsp sized disher.

Bake for 20- 30 minutes or until piping hot and crispy on the outside.

Tomato and Vegetable Sauce

Ingredients:

  • 3 Tbsp extra virgin olive oil
  • 1 large green bell pepper, trimmed, seeded and diced
  • 1 medium yellow onion, peeled and diced
  • 2 Tbsp carrot, diced (about 1 small peeled and trimmed)
  • 1 tsp roasted garlic (jarred)
  • 2 14.5 ounce can no-salt added diced tomatoes
  • 6 ounce can tomato paste
  • 4 tsp Italian seasoning blend
  • ½ tsp ground black pepper
  • ¼ tsp sea salt (or kosher salt)
  • 12 ounces spaghetti

Directions:

Heat the oil over medium heat in a large saucepan or skillet. Add in the green pepper, onion and carrot, cook until the onions are translucent and turning golden. Add in the garlic and cook for another minute. Add the remaining ingredients, stir in well. Lower the heat to medium-low and cook covered for about 20 minutes, stirring periodically.

Cook the pasta as directed, drain and toss with the sauce. Serve with the lentil balls on top.

Serves 4 to 6.

~Sarah

Brown Rice and Green Lentil Pilaf

This is an adapted recipe from Supermarket Vegan on page 97. I changed a few things, added in some vegetables and we had a filling dinner awhile later! I got fancy and used french lentils which I love. Unlike regular lentils (often called brown or green) the french ones don’t get mushy. They are small, puffed up discs that have a brilliant speckled green color. Texture, taste and amazing color in meals – you will love these! If you haven’t seen them before read the above link or click-through to see them on Amazon: Bob’s Red Mill French Green Lentils.

Brown Rice and Green Lentil Pilaf

Ingredients:

  • 4 cups lower sodium vegetable broth or 4 cups water + 4 tsp lower sodium bouillon ( Vogue Cuisine Vegetable Soup & Seasoning Base – Low Sodium, Gluten Free )
  • ¾ cup french lentils, picked over and rinsed
  • ¾ cup long grain brown rice, rinsed
  • ¾ cup carrots, peeled and diced (about 3 medium)
  • 1 medium red onion, peeled and diced
  • 2 Tbsp extra virgin olive oil
  • 1 Tbsp roasted garlic (jarred)
  • ¼ tsp ground black pepper
  • Guacamole and tortilla chips for the side

Directions:

Add the broth through the pepper into a large deep sided skillet (non-stick is best). Bring to a boil, cover tightly and cook over medium-low for 45 minutes, gently shaking the skilled every 5 to 10 minutes the first 30 minutes.

Serve in bowls with chips and guacamole (or salsa).

Serves 3.

~Sarah

Snobby Joes

Flipping through a copy of Veganomicon: The Ultimate Vegan Cookbook, I happened upon page 98 and saw “Snobby Joes” and decided to try that out for dinner tonight. I didn’t have any rolls on hand, instead I use slices of toasted Dave’s Killer Bread. Almost anything with DKB is good 😉 As always there were a couple of variations to the original recipe (didn’t feel like driving to town!). It was very tasty though and did I mention that toasted DKB is way better than some old half stale kaiser roll from the grocery store? PS: Costco sells DKB for way cheap, so just go get some 😀

I am getting a feel for Veganomicon. I am still on the fence on my thoughts about it. I liked this recipe, I need to try out a couple more though before I say I “heart” it!

Snobby Joes

Ingredients:

  • 1 cup uncooked lentils
  • 4 cups water
  • 1 Tbsp extra virgin olive oil
  • 1 medium yellow onion, peeled and diced
  • 1 cup frozen bell pepper strips, diced (or 1 fresh bell pepper, seeded and diced)
  • 1 tsp roasted garlic (jarred) or 2 fresh cloves, diced
  • 2 to 3 Tbsp chile powder (used 2 Tbsp + 2 tsp)
  • 2 tsp dried oregano
  • ½ tsp kosher salt (recipe called for 1 tsp)
  • 14.5 ounce can diced tomatoes, drained and then purée (recipe called for 8 ounce can tomato sauce)
  • ¼ cup tomato paste (about half a 6 ounce can)
  • 3 Tbsp pure maple syrup
  • 1 Tbsp Dijon mustard
  • 4 slices Dave’s Killer Bread (or rolls)

Directions:

Pick over the lentils for any field debris then wash thoroughly to remove dust. Add to a large saucepan with the water and bring to a boil. Lower the heat, cover loosely and simmer for about 20 minutes, stirring periodically, until the lentils are soft.

In a large non-stick skillet heat the oil over medium heat, add in the onion and pepper, cook until tender, about 7 minutes. Add in the garlic and cook for another minute.

Add in the spices and cook for a minute, then add the tomatoes and tomato paste, stirring till smooth.

Drain the lentils and gently stir in. COver and turn to medium-low and let cook gently for about 10 minutes.

Stir in the maple syrup and mustard, heat though.

Meanwhile toast the bread (on a baking sheet in a 350° oven for a couple of minutes on each side) and then top with the lentils.

Serves 4.

~Sarah

Lentil and Rice-Loaf

I was reading through my copy of The Everything Vegan Cookbook again and found the recipe for Lentil and Rice Loaf on Page 211. I did a few minor changes to the original recipe and baked it in an 8×8″ baking pan versus a loaf pan. It is a good base although I cut back the salt a wee too much, next time I will add in some (I note this in my recipe below) and I will use brown rice over white as well. As well next time I am going to bake it at a higher temperature.

The leftovers were nice. I formed two patties and pan-fried them until crispy and served them on Sandwich Thins with all the toppings today! Yummy lunch!

Lentil and Rice-Loaf

Ingredients:

  • 1 cup white rice
  • 2 cups water
  • 1 large sweet onion, peeled and diced
  • 1½ tsp roasted garlic (jarred)
  • 2 Tbsp extra virgin olive oil
  • 2 15-ounce can lentils or about 3½ cups cooked lentils
  • 1/3 cup all natural ketchup
  • 1 Tbsp flaxseed meal + 2 Tbsp water, mixed together
  • 2 Tbsp all-purpose flour
  • ½ tsp dry parsley
  • ½ tsp oregano
  • ½ tsp ground black pepper
  • ¼ to ½ tsp kosher salt
  • ¼ tsp rubbed sage
  • ¼ cup all natural ketchup

Directions:

  1. Cook the rice – bring the water to a boil, add in the rice. Turn down to low and cooked covered for 20 minutes. Let sit to cool down for 10 to 15 minutes, uncovered.
  2. Preheat the oven to 350° and spray an 8×8″ glass baking dish with cooking spray.
  3. Heat a skillet over medium, add in the olive oil and onion, cook until tender, add in the garlic and continue cooking until the onions are turning light golden. Let cool a bit.
  4. Rinse the canned lentils and let drain.
  5. In a large mixing bowl add the lentils and mash-up till chunky. Add in the onions and garlic, ketchup, flour and flaxseed slurry and seasonings, mixing in. Stir in the rice.
  6. Spread into the prepared pan and pack down. Smooth on the ¼ cup of ketchup across the top.
  7. Bake for 1 hour, let cool for 10 minutes before cutting into squares.

Serves 4 to 5.

~Sarah

Lentil Tomato Sauce for Pasta

Lentil Tomato Sauce

Ingredients:

  • 2 Tbsp extra virgin olive oil
  • 1 Tbsp roasted garlic (jarred)
  • 2 14.5 ounce cans diced tomatoes
  • 4 ounce jar or tub stage 2 baby carrots
  • 15 ounce Canned Lentils, rinsed and drained
  • 1 Tbsp dried shallots
  • 1 Tbsp balsamic vinegar
  • ¼ tsp ground black pepper
  • ¼ tsp granulated sugar or favorite sweetener
  • 1 lb favorite pasta, cooked

Directions:

While the pasta water is coming to a boil, heat the oil over medium in a medium skillet. Add the garlic and cook for a minute, until smelling good. Add in everything else and bring to a simmer. Let cook while the pasta cooks, drain the pasta and toss together.

Serves 4 to 6.

~Sarah

Brown Rice and Lentil Salad

I came across this recipe on another foodie blog (Chewsy) which in turn led me to its source, Eating Well. I altered it by cooking the carrot, including cooking directions for the rice and a few other minor tweaks. The smoked paprika really makes a difference and is worth having on hand (I pick mine up at Costco on the cheap).

Before dressing ~

After dressing ~ the paprika gives a lovely shade to the salad:

Brown Rice and Lentil Salad
Ingredients:

•    2 Tbsp extra virgin olive oil
•    2 Tbsp red wine vinegar
•    1 Tbsp freeze-dried shallot or dried onion (find in spice aisle)
•    1 Tbsp Dijon mustard
•    1/2 tsp smoked paprika
•    1/4 tsp kosher salt
•    1/4 tsp ground black pepper
•    15-ounce can lentils, rinsed and drained or 1 1/3 cups cooked lentils
•    1 Tbsp dried parsley
•    1 cup raw brown rice
•    1 carrot, peeled and diced (about ½ to ¾ cup)
Directions:

  1. Bring 2 ½ cups of water to a boil, add in the rice and carrot, bring back to a boil. Cover tightly , turn to low and cook for 45 minutes. Take off the heat and let sit for 5 minutes, then fluff up. Add to a large bowl and gently toss with the lentils and dry parsley.
  2. Whisk oil, vinegar, shallot, mustard, paprika, salt and pepper in a small bowl, let sit for at least 15 minutes.
  3. Gently fold the dressing in till coated. Chill for a couple of hours before serving.

Serves 3, about 3 ½ cups.

~Sarah

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