Vegetarian Blog for the Lazy

Ingredients:

• 1 tablespoon olive oil
• 1/2 yellow onion, finely chopped
• 4-inch piece celery stalk, finely chopped
• 4-inch piece carrot, peeled and finely chopped
• 3 cloves garlic, minced
• 1 teaspoon mustard seed
• 1 teaspoon fennel seed
• 2 cups vegetable stock or vegetarian faux-chicken flavored stock
• 1/2 cup water
• 1 cup French green lentils, picked over, rinsed, then drained
• 1 tablespoon chopped fresh thyme (or 1 teaspoon dried thyme)
• 1 bay leaf
• 1 tablespoon sherry vinegar or red wine vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons fresh flat-leaf (Italian) parsley, cut into strips
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• optional- add feta cheese & cucumber

Directions:

In a large saucepan, heat the olive oil over medium heat. Add the onion, celery and carrot and saute until the vegetables are soft. Add the garlic, mustard seed and fennel seed and saute until the spices are fragrant, about 1 minute.

Add the stock, water, lentils, thyme and bay leaf. Raise the heat to medium high and bring to a boil. Reduce the heat to low, cover partially and simmer until the lentils are tender but still firm, 25 to 30 minutes. Drain the lentils, reserving the cooking liquid. Transfer the lentils to a large bowl and discard the bay leaf.

In a small bowl, combine the vinegar, mustard and 1/4 cup of the reserved cooking liquid. (Discard any remaining liquid or reserve for another use.) Whisk in the extra-virgin olive oil.

Add the vinaigrette, parsley, salt and pepper to the lentils and toss gently to mix and coat evenly. Serve cold or warm.

• Flour Tortillas
• 1T  vegetable oil
• 1/2 cup Onion, chopped
• 1 clove garlic
• 3T chunky peanut butter
• 1 tsp cumin
• 1/2 tsp cinnamon
• 1/4 tsp cayenne pepper
• 3 cups yams, cooked
• 1 cup black beans, cooked and drained

toppings:

• salsa
• light sour cream
• 4 stalks of green onion, chopped
• a small bunch of cilantro, chopped
• crushed & salted peanuts (for texture)

Heat oil in a skillet over medium heat, add garlic an onion until tender and translucent.

Stir in peanut butter, yams and black beans, mashing. Add spices and mix. Cook until all ingredients are cooked well, while stirring to prevent burn.

Serve in warmed tortillas and topped with salsa, lots of sour cream, green onions, crushed peanuts and lots of chopped cilantro.

This can easily be made vegan, as it was in the orginal recipe by Ryan Splint in the vegan cookbook, “Hot Damn and Hell Yeah“. Also this can be made into a patty, panko breaded & lightly fried and served as such.

• 1 large, crisp apple, cut into bite-sized wedges
• 1 lemon, juice only
• a couple pinches of fine-grain sea salt
• a couple splashes of olive oil
• 2 medium cloves garlic, minced
• a scant tablespoon of maple syrup
• 1/3 cup pine nuts, toasted and chopped
• 12 ounces (3/4 pound) fresh brussels sprouts, washed and cut into 1/8-inch wide ribbons
• optional- 4 ounces extra-firm wildwood brand tofu cut into tiny-inch cubes

Soak the apples in a bowl filled with water and the juice of one lemon, remove seeds.

Cook the tofu in large hot skillet with a bit of salt and a splash of oil. Saute until golden, about 4 minutes. Stir in the garlic, wait a few seconds, now stir in the maple syrup, and cook another 30 seconds or so. Drain the apples, and add them to the skillet, cooking for another minute. Scrape the apple and tofu mixture out onto a plate and set aside while you cook the brussels sprouts.

In the same pan (no need to wash), add a touch more oil, another pinch of salt, and dial the heat up to medium-high. When the pan is nice and hot stir in the shredded brussels sprouts. Cook for 2 – 3 minutes, stirring a couple times (but not too often) until you get some golden bits, and the rest of the sprouts are bright and delicious.
Stir the apple mixture back into the skillet alongside the brussels sprouts 1/2 of the pine nuts – gently stir to combine. Remove from heat and enjoy immediately sprinkled with the remaining pine nuts. This isn’t a dish you want sitting around, the flavors change dramatically after ten minutes or so, and I think that is part of the reason brussels sprouts get a bad rap. Even I don’t like them after they’ve been sitting around.

Serves 2 – 3 as a main, 4 as a side

From 101 cookbooks.com

• 2 tablespoons olive oil
• 1 large onion, chopped
• 4 cloves garlic, pressed
• 2 large carrots, chopped
• 2 small celery stalks, chopped
• 1 medium turnip, chopped
• 2 cups green beans, cut in 1-inch pieces
• 1/4 head cabbage, chopped
• 2 small russet potatoes, peeled and chopped
• 1/2 teaspoon dried thyme or even better a few sprigs of fresh thyme
• Salt and pepper to taste
• 2 cans diced tomatoes, undrained
• 6 cups vegetable broth ( I like the Better Than Bouillon vegetable base)
• Fresh Parmesan cheese to taste

In a large soup pot, heat the olive oil over medium-high heat. Add the onion and cook until nearly translucent, then add the garlic. Don’t let the garlic brown and saute another couple of minutes.

Add the rest of the chopped veggies, sauteing for just a minute or two; the extra tablespoon of olive oil is if you need it for the rest of the veggies. Remember you’re not cooking them, just sauteing them for the wonderful flavor this quick step will infuse in your soup. Add the thyme and salt and pepper while sauteing.

Now add the tomatoes and broth and cook on low until flavors mature together and potatoes soften. Serve with a fresh grating of Parmesan cheese and a crusty bread.

Serves 6 as entree, 1o as side course