Tag: Vegetarian

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Instant Pot Masoor Dal (Red Lentil Dahl)

If you have all ingredients chopped and measured before you start, it will be easier and faster.

Ingredients

  • 1 TBS coconut oil
  • 1 1/2 tsp mustard seeds
  • 1 large onion, finely diced
  • 1 sprig curry leaves (optional, can be replaced with 2 tablespoons chopped cilantro)
  • 1-inch piece ginger, grated or crushed into a paste
  • 4 cloves garlic, minced
  • 4 medium tomatoes, finely diced
  • 1/2 tsp turmeric
  • 1 TBS ground coriander
  • 1/4 tsp red pepper flakes
  • 1 cup red lentils (masoor dal), rinsed and drained
  • 3 cups water
  • 1/2 cup coconut milk (canned)
  • Salt to taste
  • Lemon juice for squeezing on top

Instructions

  1. Heat the oil in an Instant Pot using the Saute function set to Normal. (Press the Saute button to toggle between Less, Normal, and More.) Add the mustard seeds and when they begin to sputter, add the onions, curry leaves or cilantro, ginger and garlic.
  2. Saute, stirring frequently, until the onions soften and just start to brown. Add the tomatoes, turmeric, coriander powder, and red pepper flakes and mix well. Let the tomatoes cook 3-4 minutes until they are broken down and very pulpy. Stir a couple of times during cooking. Hit Cancel.
  3. Add the lentils to the pot and stir to mix, then add 3 cups water. Give everything a good stir then click in the Instant Pot lid set to Sealing. Set the IP to Pressure Cook for 10 minutes.
  4. After cooking, wait either until the pressure releases naturally, or, if you’re in a rush, wait 10 minutes after the end of cooking, then carefully quick-release according to instructions.
  5. Using a ladle, stir in the coconut milk and salt to taste. At this point you can garnish with more cilantro, if you like, or serve as is. Always top the dal with a final squeeze of lemon juice for the perfect finish. The dal will thicken up considerably as it cools or if leftover. Add more water as needed.
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Bistro Beet Burgers (Vegan)

Adapted by LKD from Isa Does It: Amazingly Easy,  Wildly Delicious Vegan Recipes for Every Day of the Week, by Isa Chandra Moskowitz.

  • 1 1/4 c. cooked and cooled brown rice
  • 1 c. cooked brown lentils
  • 1 c. shredded beets
  • 1/2 c. very fine dry breadcrumbs (I use panko)
  • 2 Tbs. smooth almond butter
  • Spice blend:
    • 1  tsp. granulated onion
    • 1/2 tsp. granulated garlic
    • 1  tsp. dried thyme, rubbed between your fingers
    • 1/2 tsp. ground fennel seeds
    • 1 tsp. dry mustard
    • 1/2 tsp. salt
    • Freshly ground black pepper
  • Avocado or other neutral oil, for greasing the pan
  • Buns
  • Condiments of your choosing

Put the brown rice, lentils, and shredded beets in the work bowl of a food processor fitted with a metal blade and pulse 15 to 20 times, until the mixture comes together but still has texture. It should look like ground meat.

Transfer mixture to a large bowl. Mix in almond butter and breadcrumbs. Mix in spice blend. Use your hands to mix thoroughly. Refrigerate for 30 minutes (or cover and refrigerate overnight if you want to mix it up the day before).

Preheat a cast iron pan or griddle over medium-high heat. Form six patties, making them each about 1/2″ thick.

Pour a thin layer of oil in the hot pan. Cook the patties for about 12 minutes, flipping occasionally. Drizzle in a little more oil as needed. The burgers should be lightly charred and crusty and heated through.

Adapted by LKD from Isa Does It: Amazingly Easy,  Wildly Delicious Vegan Recipes for Every Day of the Week, by Isa Chandra Moskowitz.

 

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Moroccan Stew

  • 2 teaspoons vegetable oil
  • 2 cups onion, chopped
  • 2 cloves garlic, crushed
  • 1 cup carrots, sliced 1/8 ” thick
  • 1 large green bell pepper, cut 1/4 inch thick
  • 1 teaspoon cumin, ground
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground cinnamon
  • 3/4 cup water
  • 4 cups eggplant, peeled, cubed 1/4″
  • 14 1/2 ounces tomatoes, chopped
  • 1/2 cup raisins
  • 1 can garbanzo beans, rinsed and drained

1. Heat oil in a large saucepan over medium heat. Add onion and garlic. Cook, stirring occasionally, 3 minutes. Add carrots, bell peppers, spices, and 1/4 cup of the water. Cook, stirring occasionally, 5 minutes.

2. Add all remaining ingredients. Cover and simmer over medium-low heat, 30 minutes or until vegetables are tender. Stir several times during cooking.

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Fettuccine with Mushroom-Wine Sauce

This recipe was given to me by Mary Lynn Crites. Mary Lynn and Doug Crites were our next-door neighbors and good friends in rural Carbondale when we were at SIU in 1979-1981.

  • 1 8oz pkg white mushrooms, sliced
  • 1/2 c. chopped onions
  • 2 Tbs butter (you’ll need additional butter, see below)
  • 1 c. dry white wine
  • 2 vegetable bouillon cubes (I use Better Than Bouillon vegetable base)
  • 1/2 tsp thyme
  • 1/2 tsp pepper
  • 1 16oz can kidney beans, rinsed and drained (look for beans without added sugar)
  • 1 1/2 c. peapods, cut up if large (or 1 pkg frozen)
  • 10oz fettuccine, cooked al dente
  • 3 Tbs butter
  • 1/2 c. Parmesan
  • 1/2 c. chopped parsley

Saute onions and mushrooms in butter. Add wine, bouillon cubes, thyme, and pepper. Simmer, covered, 10 minutes.

Add beans and peapods. Simmer, uncovered, 5-10 minutes.

Gently mix in drained pasta and 3 Tbs butter, tossing to coat and cook a couple more minutes. Mix in Parmesan and parsley. Serves 4.

 

 

 

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Cheesy Polenta Stuffed Peppers

Serves 6-8
Source unknown

Pepper Ingredients

  • 8 poblano peppers
  • 1 1/2 tablespoons olive oil
  • sprinkling of salt

Polenta Ingredients

  • 4 cups water
  • 1/2 teaspoon salt
  • 1/4 teaspoon red pepper flakes
  • 1 cup polenta cornmeal
  • 1 1/2 cups corn kernels
  • 1 tablespoon olive oil
  • 1 1/2 cups shredded reduced-fat cheddar cheese
  • 1/2 cup chopped spanish olives

Salsa Ingredients

  • 1 16-ounce jar of salsa
  • 1 15-ounce can of black beans, drained
  • 1/4 cup chopped cilantro (optional)

Preheat oven to 450º. Cut the peppers in half lengthwise and remove the seeds, but leave the stem ends on so the peppers will hold their shape. Brush the pepper halves with oil, inside and out, and sprinkle lightly with salt. Place cut-side up on an oiled baking sheet and roast in the oven until tender but still holding their shape, about 15 minutes.

While the peppers roast, in a heavy saucepan, bring the water, salt, and red pepper flakes to a boil. Add the polenta in slow, steady stream while whisking. Cook on medium heat, stirring often, until thickened. Stir in the corn, oil, 1 cup of cheese, and the olives. Remove from the heat.

Fill the roasted pepper halves with the polenta mixture. Sprinkle the tops with the remaining cheese and return to the oven for 5 to 10 minutes, until the cheese is melted. Meanwhile, combine the salsa, black beans, and cilantro in a saucepan and bring to a simmer.

To serve, spoon some of the black bean salsa on each dinner plate and place one or two pepper halves on top.