highlyeccentric: Demon's Covenant - Kitchen!fail - I saw you put rice in the toaster (Demon's Covenant - kitchen!fail)
[personal profile] highlyeccentric
This is really a mash-up of two recipes, with the ultimate aim of providing Sufficient Nutrients in a single meal. The first is Jack Monroe's Spinach & lentil daal, from their second book; the second recipe is the Epicurious Indian spiced eggplant recipe. Both have been customised by me, for me. (This means they are white girl versions of indian food. Caveat lector)

Access and dietary notes )

What you need and what you do with it )
monksandbones: A photo of the top of a purple kohlrabi, with a backlit green leaf growing from it (veggie love now with more kohlrabi)
[personal profile] monksandbones
I made this salad for supper tonight, as I do quite often in the summer, and it occurred to me that I could also post it here. My version is a slight evolution (or more accurately devolution?) of this 2008 Canadian Living recipe. I also use the dressing/vinaigrette on normal salads.

Accessibility and dietary notes )

Ingredients and directions )
jjhunter: Watercolor purple ruffled monster with mouthful of raw vegetables looks exceedingly self-pleased (veggie monster)
[personal profile] jjhunter
Cheap, easy, stores well, and can be jazzed up with further additions to vary latter servings - this recipe is one of my fallback staples.

ingredients )

Heat oil in heavy-bottomed pot (you'll need a lid later) and saute onion and garlic until translucent. Add ginger, tumeric and curry powder and saute a few minutes longer. (Can add more oil if necessary.) Add rice and saute for a few more minutes to coat the rice. Add the lentils, stock, raisins, and sunflower seeds, and bring to a boil. Reduce the heat, cover, and simmer for 25 minutes.

Excellent served with yogurt, or with Waldorf salad.

Extras my mom recommends:
Would be good with butternut squash...roasted in chunks (with parsnips perhaps? ) or bake the squash, scoop it out and whip it with a bit of orange juice and nutmeg. Saute some dark greens (chard, spinach) with olive oil, garlic, pinenuts as a second vegetable.
weaverbird: (Autumn)
[personal profile] weaverbird
Fall is soup weather! This recipe is a good soup for cooler weather - hearty, filling, healthy and thrifty. It uses dried legumes, as being both healthier for you and less expensive than the canned variety, but feel free to substitute canned if you don't have the time or inclination to simmer beans.

Recipe and picture below the cut )
princessofgeeks: (Default)
[personal profile] princessofgeeks
You guys, I was so proud of this, because I pretty much created this myself after reading a couple of online recipes about what to do with all these leftover cooked lentils I had in the freezer.

Read more... )
highlyeccentric: Manly cooking: Bradley James wielding a stick-mixer (Manly cooking)
[personal profile] highlyeccentric
Dear Internet, I made a delicious. I made it by smashing together two daal recipes and this soup recipe. I was aiming for dhal consistency, but I think I put too much water in, so I have really chunky soup.

Dietary and accessibility notes )

Ingredients and what you do with them )
afrikate: Ray Kowalski is getting his geek on, with his clip on shades flipped up (Default)
[personal profile] afrikate
I had some spare time today and ended up making this dal makhani recipe. It's the second time I've made it, and it is just as amazing as I remembered. It has a lot of butter and cream in it, so it's not for everyone, but that's probably what makes it so delicious.

Dal Makhani

Overnight, soak:
1 c. urad dal
2 T. red kidney beans
4 c. water

In the morning, drain the beans, then add 4 c. water along with:
1 c. onions, finely chopped
2 T. ginger, finely chopped
1/2 c. canned tomatoes, drained
1 c. plain yogurt
1/2 t. cardamom
1 T. coriander
1/2 t. red pepper
2 t. kosher salt (I use iodized salt, and put it in after about 3 hours of simmering, rather than at the beginning)
8 T. butter or 6 T. ghee

Bring to a boil, then simmer on low for 5 hours. When finished, puree 2-3 cups of cooked beans.

While the beans cook, prepare the perfumed butter:
4 T. veg oil or ghee
1.5 t. cumin seeds
1 cup of finely chopped onions

Heat veg oil (or ghee) over medium-high heat in a small skillet. When very hot, add cumin seeds and cook until they turn dark brown (about 10 seconds). Add onions, and cook while stirring continuously until light brown (about 10 min.).

Once the beans have cooked, add the perfumed butter, 1/2 c. heavy cream, and 1/4 c. chopped cilantro. Serve over rice.

You can freeze, though I never actually have enough left to do that. :)
delladea: (Default)
[personal profile] delladea
I've been introducing more vegetarian nights into our weekly menus to save some money. I found this coconut lentil soup recipe and modified it based on my tastes and what I had on hand. The result was a yummy, thick curry that my carnivore husband had to have seconds and thirds of. It gets even better after sitting in the 'fridge overnight.

My Modified Recipe )

We ate this with some curried collard greens and gluten-free naan. I highly recommend the yummy bread for dipping, but it's pretty good all by itself too. We got four large servings out of this recipe, enough for dinner last night and for both of us to have it for lunch the next day.
lauredhel: Hobbes sleeping. captioned OUT OF SPOONS ERROR (out of spoons error hobbes)
[personal profile] lauredhel
[Prep time tag is very approximate as I did this in brief bursts with rests in between.]
[x-posted to my journal, with updates.]

I'm making my first veggie loaf. Yes, that's first ever. At the age of forty-lots. I have made plenty of other loaves of various sorts, but not veggie.

After cruising a pile of recipes, I took the principles, discarded the recipes with a whole lot of cottage cheese or "vegie crumbles" (these are a few of my unfavourite things), remixed it all with my favourite non-veg-loaf recipe, and starting constructing the following red lentil and vegetable loaf.

Read more... )
pennyplainknits: image of yarn and laptop (Default)
[personal profile] pennyplainknits
I bought a bag of lentils- just the ordinary red split lentils, not puy lentils- a few months ago thinking I might need to make a veggie Shepard's pie for a house guest. I didn't, and now I have a bag of lentils sitting in my pantry I have no idea what to do with.

I've only ever had them as part of a stew before now. Any ideas? I can't eat tomato or cheese
damned_colonial: Catlonian people doing a folk dance waving their hands in the air. (paul gross arms)
[personal profile] damned_colonial
This is what I had for dinner tonight. It is OM NOM NOM. I hereby present my "I prefer to think of them as guidelines"-style recipe.

Read more... )


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