Lentil Chili

Sweet and Spicy Lentil Chili from the book Fresh From the Vegetarian Slow Cooker by Robin Robertson

• 1 Tbsp oil
• 1 onion
• 2 cloves garlic
• 2 Tbsp chili powder
• 1/2 tsp allspice
• 1 red bell pepper
• 1.5 cups red or brown lentils
• 1/3 cup molasses
• 28 ounce can of diced tomatoes
• 1 cup apple juice (I use a juice box)
• 2 cups water
• salt, pepper, and cayenne to taste

Sautee onion and garlic in oil until onion is translucent.  Add spices and bell pepper and cook for 1 more minute.  Add other ingredients (I sometimes add carrots and other veggies) and cook in slow cooker on low for 6-8 hours.

Yummy Marinara

This challenge has me eating weird combinations of food.  Instead of eating this with pasta, I put it over quinoa and added edamame to balance my plate.  Jen gushed over the nutritional content and it was pretty tasty.

The "usual" recipe would have had more oil and I would have sauteed the spices with carmelized shallots and dumped them in after pureeing but this was easier and used less oil.

Marinara:

• 1 TBS oil
• 2 cups chopped carrots
• 1 medium onion, chopped
• 2-3 cloves garlic
• 28 ounce can of diced tomatoes (drain, but reserve the juice)
• 1/4 cup fresh basil
• pepper flakes to taste
• 1 tsp freshly crushed anise seed

In a large pot, sautee garlic and onion in oil until onion is translucent.  Add carrots and sautee 5 minutes longer.  Add drained tomatoes and chopped basil, pepper and anise.  Cover and cook 30 minutes until carrots are soft.  Puree, adding reserved tomato juice if necessary.

Nutritional information is per cup and this recipe made 3.75 cups.

Vegetarian Beef Stew

This recipe is adapted from one for Shepherd's Pie.

• 1 tablespoon olive oil
• 2 packages Lifelight smartground or other veggie crumbles
• 3 medium leeks (white and pale green parts only), halved lengthwise, sliced or 2 onions
• 3 garlic cloves, chopped
• 3/4 pound carrots (about 4 medium), cut into 3/4-inch-thick pieces
• 3/4 pound parsnips (about 4 medium), cut into 3/4-inch-thick pieces
• 1 cup kale
• 1 cup frozen pearl onions (about 2 1/4 cups)
• 2 tablespoons thyme leaves
• 1 tablespoon chopped rosemary
• 1 (750-ml) bottle (-1 cup for enjoying) Côtes du Rhône (red wine)
• 3 tablespoons unsalted butter, softened
• 3 tablespoons all-purpose flour
• 5 cups vegetable broth
• A few(300g) potatoes 

Heat oil in a large pot.  Add leeks, garlic, parsnips, and carrots.  Cook for a few minutes, add thyme, rosemary, pearl onions, kale, and veggie crumbles. 

Meanwhile, put wine in another pot and simmer on medium heat until it is reduced to about 1 cup. Melt butter and stir in flour to form a paste.  Stir the reduced wine into this paste and add the wine paste to the vegetables in the large pot.  Stir in vegetable broth and add potatoes.  Simmer for 30 minutes or until potatoes are cooked (I sometimes microwave the potatoes a bit first to cut down on cooking time).

Mulligatawny Stew

This recipe comes from the book Indian Vegetarian Cooking from an American Kitchen by Vasantha Prasad (at least up through the part where you puree the soup; the rest is my addition).  It makes 8 servings.

• 1/2 cup toovar dal (I use red lentils)
• 1 Tbsp vegetable oil
• 2 onions, peeled and chopped
• 2 cloves garlic, peeled and minced
• 1/2 inch fresh ginger, peeled and grated
• 1/4 tsp turmeric
• 1+2 carrots, peeled and chopped
• 5 cups vegetable broth
• 2 ripe tomatoes, chopped (I use canned)
• 1-2 tsp curry powder
• 1 can light coconut milk
• salt to taste
• 1 can chick peas
• 1 zucchini + 1 summer squash, cut into large pieces

Heat oil in a dutch oven.  Add onions, garlic, ginger, turmeric, and 1 carrot.  Sautee for 2-3 minutes. Add lentils, broth, tomatoes, and curry powder. Simmer over medium heat for 35 minutes, until lentils are soft.  Puree with a stick blender.

In a small pot, steam the remaining carrots with the squash (or other vegetables).  Put these vegetables, the chick peas, and the coconut milk into the soup.  

I like to serve this with a wild rice blend and mango chutney.