Wednesday, September 18, 2013

Autumn vegetables and red lentils

I found this recipe and made a couple of modifications. It was so good! John and I both loved it (Caleb's pickiness is at a new level so he eats nothing with any flavor). Very easy to make, and lots of flavor.

  • 1 tbsp Extra Virgin Coconut Oil
  • ½ yellow onion, peeled and thinly sliced
  • 1 cup Sweet Potato, chopped into 1cm cubes
  • 1½ cups dried Red Lentils
  • 4 cups Vegetable Broth/Stock
  • 1 cup Carrot pulp 
  • 1 cup Broccoli florets, sliced
  • 1 cup Baby Spinach leaves
  • 1 cup fresh Coriander leaves
  • 1 tsp grated fresh Ginger
  • 1 tsp Ground mustard seed 
  • 1 tsp ground Cayenne Pepper (less if you don’t like medium-level spiciness)
  • 1½ tsp ground Cumin
  • 1½ tsp Curry powder
  • ½ tsp ground Coriander
  • 1 clove fresh Garlic, chopped
  1. Assemble spices in a small bowl.
  2. Heat oil in large saucepan or frypan over medium heat.
  3. Add onion and sweet potato and sauté until onion is soft.
  4. Add spices and cook, stirring, until mustard seeds start to pop.
  5. Add lentils and stock and simmer for 10 minutes.
  6. Add remaining vegetables and carrot pulp and simmer for another 15 minutes.
  7. Remove from heat and stir in spinach leaves until wilted.
  8. Serve topped with cilantro.

Israeli couscous with grilled squash and greek yogurt tandoori

I was on a quest to make a lot more dairy free recipes for my sister-in-law who is off dairy right now and I was feeling like a Middle Eastern meal-that was simple.

As I was making this I saw our greek yogurt and really wanted a tandoori sauce on this meal. But you could make it dairy free by using olive oil instead of yogurt. This was so simple and delicious!!

I used a Saigon Blend for this recipe. It is a blend of ginger, cumin, cinnamon, clove, salt, garlic, anise and pepper. I am not sure where you would get it, another option would be curry powder.

Israeli couscous with roasted squash and greek yogurt tandoori

1 c. Israeli couscous
1 zucchini
1 yellow squash
1 T coconut oil
Curry powder or saigon blend
1/4 c. greek yogurt or olive oil
1/2 lemon-juiced
1 clove minced garlic

Cook couscous according to package direction. Sprinkle with salt.

Peel squash, cut into four long pieces. Brush with coconut oil and sprinkle with seasoning. Grill for 5 minutes per side, until nice and tender. Cut into chunks.

Combine greek yogurt, lemon and garlic.

Mix couscous, squash and dressing. Enjoy!