Red Lentil Stew with Caramelized Onions

Adapted from A New Way to Cook by Sally Schneider

Note: it's important to use red lentils here, because green or brown lentils won't break down enough.
Red lentils can be found at Trader Joe's, or the bulk sections of co-ops or grocery stores.


Stew
1 tablespoon vegetable oil
1 medium onion, quartered lengthwise and thinly sliced crosswise
2 imported bay leaves
One 2-inch piece cinnamon stick
1.5 teaspoons finely chopped fresh ginger
1 garlic clove, finely chopped
.25 teaspoons cayenne pepper
2 cups small red lentils
3 cups low-sodium chicken broth, divided
2 to 3 cups boiling water
1 lemon, washed and halved
1 teaspoon kosher salt

Caramelized Onions
1 teaspoon unsalted butter
1 teaspoon vegetable oil (or double this to make it dairy-free!)
1 or 2 medium onions, halved through the root end and thinly sliced lengthwise
.25 teaspoon kosher salt
Freshly ground black pepper

2 cups uncooked rice

Plain yogurt for serving

In a large heavy saucepan, combine the oil, onion, bay leaves, and cinnamon stick over moderately low heat, cover, and cook, stirring occasionally, until the onion softens, 4 to 5 minutes. Uncover, increase the heat to moderately high, and add the ginger, garlic, and cayenne. Cook, stirring, until the garlic and ginger are soft, about 3 minutes.

Add the lentils and cook, stirring, until they are coated with the oil, about 3 minutes. Add 2 cups of the broth and 2 cups of the boiling water and bring to a boil. Reduce the heat and simmer for 5 minutes.

Squeeze the juice of the lemon through a strainer into the lentils. Add the lemon halves, salt, and the remaining 1 cup broth. Cover and cook over moderately low heat, stirring occasionally, until the lentils have broken down into a thick puree, 40 minutes. They should be soupy; if they get too thick, add more boiling water as necessary, 1/4 cup at a time.

Meanwhile, start the rice cooking according to package directions.

About 20 minutes before serving, prepare the caramelized onions: In a large nonstick skillet or cast iron pan, combine the butter, oil, and onions. Cover and cook over moderately low heat until the onions are softened, about 5 minutes. Uncover, increase the heat to moderate, and sauté, stirring and tossing frequently, until the onions are browned, about 12 minutes. Season with the salt and pepper to taste.

Discard the lemon halves, cinnamon stick, and bay leaves from the stew and season with salt and pepper to taste. Serve the stew in bowls atop cooked rice, topped with the caramelized onions and yogurt (unless you're Alli).

Black Bean Chili with Lemon Paprika Yogurt and Zucchini Ribbons

From Buzzfeed.com


Makes 4 servings
Ingredients
2 tablespoons olive oil, divided
2 medium yellow onions, cut in ¼-inch cubes
1/2 teaspoon kosher salt
Freshly ground pepper
Chili powder, cumin, and cayenne to taste
4 cloves garlic, minced
4 stalks celery, thinly sliced
2 medium red bell peppers, cut in 1/4-inch cubes
2 cups black beans, rinsed and drained
2 15-oz can diced tomatoes
1 cup nonfat Greek yogurt (omit if you're Alli)
1 teaspoon paprika
2 zucchini


Procedure
Heat  2 teaspoons olive oil in a medium (at least 3 quart) pot over medium heat. Add onion, kosher salt, and freshly ground pepper and cook, stirring occasionally, until softened, about 5 minutes. Add chili powder, cumin, cayenne, garlic, celery, and bell pepper and cook until vegetables are soft, about 4 minutes. Add beans and canned tomatoes. Bring the mixture to a boil, then turn the heat to low, cover, and simmer for 30 minutes. Uncover and simmer for an additional 15 minutes. 

While the chili is simmering, prepare the yogurt: In a small mixing bowl, stir together Greek yogurt, lemon juice, paprika, and a pinch of kosher salt.

Once you’ve prepared the yogurt, use a vegetable peeler to peel the zucchini into thin ribbons. Heat the remaining olive oil in a large skillet over medium heat, then add the zucchini ribbons, a pinch of kosher salt, and some freshly ground pepper. Saute until the zucchini is tender but still al dente, about 2 minutes. 

To serve the chili, transfer a quarter of the mixture to a bowl and garnish with the lemon paprika yogurt and the zucchini noodles.

358 calories, 7.7 g fat (1.1 g saturated fat), 58.8 g carbohydrate (18.5 g fiber, 21.1 g sugars), 20.2 g protein, 823.2 mg sodium, 2.5 mg cholesterol

Roasted Eggplant, Chickpeas, and Cauliflower with Yogurt Sauce

From Buzzfeed.com

Makes 4 servings

Note: I roasted the chickpeas in my toaster oven to save space in the big oven. 

1 medium Italian eggplant
Olive oil
Kosher salt
freshly ground pepper
1 15-oz can chickpeas, drained and rinsed
1/2 teaspoon paprika
1 large head cauliflower, cored and broken into bite-sized pieces
2 tablespoon hummus 
juice of 1 lemon, divided
1/2 cup Greek yogurt (unless you're Alli)
1 tablespoon chopped parsley

Preheat oven to 425°F and line a large rimmed baking sheet with parchment paper. Cut eggplant into 1/2-inch cubes, and transfer to a medium mixing bowl. Toss the eggplant with 2 tablespoons olive oil, kosher salt, and freshly ground pepper. Let the salted eggplant sit out at room temperature for at least 30 minutes and up to an hour. In the meantime, prepare the roasted cauliflower and chickpeas. 

In a medium mixing bowl, toss the cauliflower with 1 tablespoon olive oil and 1/4 teaspoon kosher salt, then transfer to a lined baking sheet and spread the pieces out in a single, even layer. Roast 40 minutes, until cauliflower is cooked and slightly browned, turning the baking sheet halfway through.

In a medium mixing bowl, stir together chickpeas, 1 tablespoon olive oil, 1/4 teaspoon kosher salt, and 1/2 teaspoon paprika, then transfer the chickpeas to a lined baking sheet and spread them out into an even layer. Roast 20-25 minutes, until chickpeas are golden brown and crispy on the outside, turning and shaking the baking sheet halfway through.

Spread eggplant out evenly over the parchment-lined baking sheet. Roast for 30 minutes, eggplant cubes are soft all the way through.

While the eggplant is roasting, mix the roasted chickpeas, roasted cauliflower, hummus, and the juice of half a lemon in a medium mixing bowl. Toss until everything is evenly coated in hummus.

To make the parsley yogurt sauce, mix yogurt, the juice of half a lemon, and chopped parsley in a small mixing bowl.

To serve, add the eggplant cubes to the chickpea-cauliflower mixture, then top with the yogurt sauce.

228 calories, 7.7 g fat (1 g saturated fat), 32.4 g carbohydrate (8.7 g fiber, 1.3 g sugar), 10.7 g protein, 386 mg sodium, 1.3 mg cholesterol

Vegan Sloppy Joes

From Hellyeahitsvegan.com

1 Tbsp olive oil
1 medium onion, diced
1 green bell pepper, diced
2 tsp chili powder
½ tsp garlic powder
½ tsp dry mustard
1¼ c TVP
1½ c water
¾ c ketchup
1 Tbsp soy sauce
salt and pepper to taste
soft sandwich buns

In a medium saucepan, saute pepper and onion in oil until onion is translucent. Stir in chili powder, garlic and mustard. Add TVP, water, ketchup, and soy sauce; stir well. Cover and bring mixture to a boil. Reduce heat, simmering for ~20 minutes covered

Remove lid and simmer for 5 minutes more, stirring frequently until most of liquid has evaporated. Season with salt and pepper to taste. Serve hot on toasted sandwich buns, with onion slices and nutritional yeast if desired.

Red Potato Knish with Kale, Leeks and Cream Cheese

From SmittenKitchen.com

Dough
2 1/2 cups all-purpose flour1 teaspoon baking powder1/2 teaspoon table salt1 large egg1/2 cup vegetable oil1 teaspoon white vinegar1/2 cup water 
1 big leek (about 1/2 pound), white and light-green parts only, halved lengthwise, and thinly sliced (you’ll clean the grit out in a moment)
1 tablespoon vegetable or olive oil
1 tablespoon unsalted butter
1 generous cup lacinato kale ribbons (about 3 ounces or 1/4 to 1/3 bundle), tough stems and ribs removed and leaves cut into strips (you’ll wash it in a moment)
1/2 teaspoon table salt
Freshly ground black pepper
3 ounces cream cheese, at room temperature
1 large egg yolk
1 teaspoon water

Filling

1 1/2 pounds medium red potato (about 3 to 4), peeled and quartered

To finish

Make dough: Stir together your dry ingredients in the bottom of a medium/large bowl. In a small bowl, whisk together the egg, oil, vinegar and water. Pour it over the dry ingredients and stir them to combine. Once the mixture is a craggy, uneven mass, knead it until smooth, about a minute. Place the dough back in the bowl and cover it with plastic wrap. Set it aside for an hour (or in the fridge, up to 3 days) until needed.

Cook potatoes: Put potatoes into a large pot, cover with cold water, and bring to a boil over high heat. Reduce heat to medium and cook until soft, about 20 to 25 minutes. Drain, then transfer to a large bowl to cool.

Meanwhile, prepare leeks and kale: Fill a medium bowl with very cold water and drop in leek rings. Swish them around with your fingers, letting any sandy dirt fall to the bottom. Scoop out the leeks and drain them briefly on a towel, but no need to get them fully dry. Do the same with the kale, but you can leave the leaves to nearly fully dry, patting them if necessary, on the towels while you cook the leeks.

Heat a large, heavy skillet over medium heat. Once hot, add butter and oil and once they’re fully melted and a bit sizzly, add the leek slices. Reduce heat to low, cover with a lid and cook leek for 20 minutes, stirring occasionally. Raise heat back to medium, add the kale ribbons and cook until they wilt, about 5 minutes.

Transfer mixture to bowl with potatoes, add the cream cheese and mash together until combined. Stir in salt and many grinds of black pepper and set filling aside.

Lentil and Kale Dal

From nourishingmeals.com

2 tablespoons extra virgin olive oil or coconut oil
1 small onion, finely diced
2 tablespoons finely chopped fresh ginger
2 teaspoons ground cumin
2 teaspoons turmeric
1 1/2 teaspoons garam masala
1/8 to 1/4 teaspoon cayenne pepper
2 1/2 cups lentils, rinsed
6 cups water
4 cups chopped kale
1 1/2 teaspoons sea salt
handful cilantro, chopped


Heat a 6-quart pot over medium heat. Add the olive oil. Then add the onions and saute for 6 to 7 minutes. Then add the ginger and spices; saute a minute more. Then add the lentils and water; cover and simmer for 40 minutes.

Add the kale and the salt, stir, and simmer uncovered for about 10 minutes to cook the kale and reduce the liquid. Continue cooking if you like your dal thicker. Turn off heat and add the cilantro. Serve over rice or quinoa.

Cashew milk

From Thisrawsomeveganlife.com


1 1/2 cups cashews
5 dates
1 teaspoon cinnamon
1 teaspoon vanilla powder/extract
1/2 teaspoon nutmeg
8 cups water

Blend everything until smooth, letting the blender buzz for about a minute so it gets uber smooth. Strain through a mylk bag, cheesecloth or sieve, and enjoy! This will last sealed in the fridge for around a week.

Chicken Fritters

From SeriousEats.com

• 12 ounces boneless, skinless chicken breast (about 2 medium breast halves)

• 2 cups homemade or store-bought low sodium chicken stock

• 1 cup (5 ounces) all-purpose flour

• 1/2 cup cornmeal

• 2 tablespoons cajun seasoning

• 1/2 teaspoon baking soda

• 1/4 teaspoon cayenne

• Kosher salt and freshly ground black pepper

• 4 large eggs, separated

• 1 cup buttermilk

• 1 large red bell pepper, finely chopped (about 1 cup)

• 1/2 small onion, minced (about 1/4 cup)

• 1/4 cup chopped fresh parsley leaves

• 1 tablespoon unsalted butter, melted

• 1 medium garlic clove, minced (about 1 teaspoon)

• 2 teaspoons Tabasco sauce

• 3/4 cup canola oil

1. For the Fritters: Heat chicken and broth in a medium saucepan over medium-high heat to simmering. Reduce heat to medium-low to maintain a gentle simmer. Cook, turning occasionally, until chicken registers 150 to 155°F on an instant read thermometer, 10 to 14 minutes after stock comes to a boil. Transfer chicken to a plate and when cool enough to handle, finely shred using two forks.
2. Whisk flour, cornmeal, cajun seasoning, baking soda, cayenne, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper in a small bowl; set aside.
3. Whisk yolks, buttermilk, bell pepper, onion, parsley, butter, garlic, and Tabasco sauce in a large bowl until combined. Fold buttermilk mixture into dry mixture until just combined, then fold in chicken.
4. Place egg whites in clean, dry bowl of standing mixer fitted with whisk attachment. Beat on medium-high speed to soft peaks. Gently fold into chicken mixture until just combined.
6. To Cook the Fritters: Heat 6 tablespoons oil in 12-inch skillet over medium heat to shimmering (see note). Drop 4 to 5 mounds of mixture into pan (about 1/3 cup each), spacing about 1 inch apart.
7. Cook until both sides are golden brown and center is just set, about 2 to 3 minutes total. Transfer fritters to a paper towel lined plate and season immediately with salt. Repeat until batter is used up, adding more oil as necessary. Serve hot.

Kosheri

From Goop.com

1/3 cup lentils 
extra virgin olive oil
1 very large yellow Spanish onion (or 2 regular yellow onions), peeled and thinly sliced
a 2-inch cinnamon stick
4 cardamon pods, crushed with the side of your knife
3 whole cloves
1 cup long-grain brown rice (or quinoa)
coarse sea salt
1 3/4 cups water, vegetable stock or chicken stock

Bring a medium pot of salted water to a boil and add the lentils. Lower the heat and simmer just until the lentils are cooked through, about 25 minutes. Drain the lentils and set them aside.

Heat 1/4 cup of the olive oil in a large skillet set over medium heat. Add the onion and cook, stirring now and then, until totally soft and caramelized, a solid 1/2 hour. Set the onions aside.

Meanwhile, heat about 3 tablespoons of the olive oil in a large saucepan over medium heat. Add the spices and the rice or quinoa and cook the grains until they turn opaque and the spices are fragrant, about 3 minutes. Add a big pinch of salt and the water or stock. Bring to a boil, turn the heat to low, cover, and cook for 45 minutes if you’re doing the brown rice version or just 20 if you’re using quinoa. Turn off the heat and let the mixture sit for 10 minutes. Uncover, fluff with a fork, and fold in the lentils and onions.

Walnut-Lentil Pate

From Goop.com

3/4 cup walnuts
1 cup cooked lentils
1 large yellow onion, chopped
2 tablespoons soy sauce or tamari
2 tablespoons lemon juice
1 bay leaf
olive oil
salt + pepper to taste

1. In a medium frying pan, drizzle about 2 tablespoons of olive oil and place over medium heat. Add onions and the bay leaf, reduce heat to low and cook until soft and deeply caramelized, about 15 minutes, stirring every few minutes. Remove bay leaf and season the onions with salt and pepper to taste.

2. Meanwhile, toast walnuts. Place nuts on a baking sheet and into the oven at 400°F for about 5-8 minutes, shaking the sheet halfway through for even cooking. Remove from oven and let cool.

3. Place lentils, walnuts and onions in a blender with the soy sauce/tamari, lemon juice and about 2 tablespoons of olive oil. Blend until smooth and creamy. Transfer to a serving bowl and sprinkle with smoked paprika to your liking.

Carrot and Ginger Salad Dressing

From Goop.com

1 large carrot, peeled and roughly chopped
1 large shallot, peeled and roughly chopped
2 tablespoons roughly chopped fresh ginger
1 tablespoon sweet white miso
2 tablespoons rice wine vinegar
1 tablespoon roasted sesame seed oil
1/4 cup grapeseed oil
2 tablespoons water


Pulse the carrot, shallot and ginger in a blender until finely chopped. Scrape down the sides, add the miso, vinegar and sesame seed oil and whiz together. While the blender is going, slowly drizzle in the grapeseed oil and the water.

Beet, Carrot, Apple And Ginger Juice

From Goop.com

Juice into a glass:
1 large or 2 medium beets, cut into wedges
1/2 lemon, zest and pith removed
2 large carrots
1 large apple, cut into wedges
1" piece of ginger