The Good Dirt

February 8th, 2016

Although gumbo traditionally features a mix of chicken, sausage and shrimp, this vegetarian version is equally hearty with its plethora of veggies and savory spices. This recipe comes to us from Rini of Healing Tomato.

Serves 6

For the Roux

  • 1/4 cup flour
  • 2 tsp sunflower oil
  • 2 tsp of flax seed meal (optional)

The Vegetables

  • 1 cup of red onions (finely chopped)
  • 3 stalks of celery (cut into 1/4 inch pieces)
  • 1 green bell pepper (cut into 1/4 inch pieces)
  • 1 yellow squash (cut into 1/4 inch pieces)
  • 3 cloves of garlic (finely chopped)
  • 2 cups okra (frozen)
  • 2 cups French cut green beans (frozen)
  • 1/2 cup corn (frozen)
  • 1 can of black eyed peas
  • 1 can of diced tomatoes
  • 4 cups of water
  • 3 tsp of tomato paste
  • 4 tsp of your favorite hot sauce (optional)

The Spices

  • 3 tsp of cayenne pepper
  • 3 tsp of cumin powder
  • 2 tsp of dried basil
  • 2 tsp of dried oregano
  • 2 tsp of dried parsley
  • 2 tsp of dried rosemary
  • 2 tsp of black peppers (whole)
  • 3 tsp of salt

For serving

  • 3 cups of cooked brown rice

Prepare the roux first
Take a large and heavy-bottom pan
Heat it for 20 seconds at medium heat and then add the oil
Add the flour
Stir constantly to make sure that it doesn’t burn. When the color of the roux is dark brown, add the flax seed meal
Stir for another 45 seconds
Add the Celery, onions, bell pepper and squash
Turn the heat to high and let the vegetables cook well. Stir constantly.
When the vegetables turn soft, add the remaining ingredients in the order listed above
Add the spices also
Stir well and then cover
Turn the heat to low and let the vegetarian gumbo cook on its own
Stir occasionally to make sure that it is not sticking at the bottom

February 8th, 2016

There’s nothing better than the simplicity of red beans and rice- a staple dish found throughout Latin America and the Caribbean. This plant-based version stews kidney beans with onion, carrot and cayenne pepper, served atop a bed of brown rice. This recipe comes to us from Sharon Palmer, The Plant-Powered Dietitian.

Serves 4

  • 2 cups dried red kidney beans
  • 1 carrot, chopped
  • 1 onion, chopped
  • 1 bay leaf
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 1 cup low-sodium vegetable bouillon
  • 1 1/3 cups brown rice

Soak the kidney beans overnight in cold water.

Drain the beans and put them in a pot with 4 cups water over medium-high heat. Add the carrot, onion, bay leaf, black pepper, cayenne pepper and bouillon to the pot and bring to a boil. When water boils, cover, reduce heat and simmer for about 1 hour and 45 minutes, or until the beans are very soft.

Bring 2-2/3 cups water to a boil in a medium saucepan. When the water boils, add the rice, cover, reduce heat to a simmer and cook for about 45-50 minutes, or until the water has been absorbed and the rice is cooked through.

When the beans have finished cooking, remove the bay leaf. Lightly mash the beans with a fork, serve over the rice and enjoy!

February 8th, 2016

The holy trinity of onion, bell pepper and celery are sautéed with garlic and tomatoes, then seasoned with allspice, paprika and cayenne pepper. Okra is browned in the broiler for a smoky taste and irresistible texture before it’s sprinkled throughout the spicy tomato base. This recipe comes to us from Donna of Fab Frugal Food.

Serves 4

  • 3 tablespoons olive oil, divided
  • 1 large onion, diced
  • 1 green bell pepper, diced
  • 1 stalk celery, diced
  • 3 cloves garlic, minced
  • 1 28 ounces can diced tomatoes
  • 2 bay leaves
  • 1/4 teaspoon allspice
  • 1 tablespoon paprika
  • 1 teaspoon cayenne pepper sauce
  • 1 teaspoon salt
  • 1/2 teaspoon red pepper flakes
  • 16 ounces fresh or frozen thawed okra, cut into chunks

Place 2 of the tablespoons of oil in a large skillet over medium-high heat. Add the onion and sauté for about 2 minutes, or until the onion begins to soften. Add the bell pepper, celery and garlic and cook for 1 minute more, or until the garlic becomes fragrant.

Stir in the diced tomatoes and bay leaves. Season with the allspice, paprika, cayenne pepper sauce, salt and red pepper flakes. Reduce heat to low and let simmer, covered, for about 30 minutes, stirring occasionally.

Turn on the broiler. Toss the okra in the remaining 1 tablespoon olive oil and spread on a baking sheet in a single layer. Broil the okra for 3-5 minutes about 6 inches from the heat, or until browned on one side. Remove the okra from oven and flip with a spatula. Return the okra to the oven and broil another 2-3 minutes, or until the other sides are browned.

Stir the okra into the tomato mixture and enjoy.

February 8th, 2016

Crepes are wrapped around vanilla custard then topped with refreshing orange and grapefruit segments. Sprigs of mint make for a lovely herbal finish to this Mardi Gras breakfast. This recipe comes to us from myrecipes.com and CookingLight.com.

Serves 8

For the filling:

  • 2 cups nonfat milk
  • 1 5 inch vanilla bean, split lengthwise
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • dash of salt
  • 3 large egg yolks
  • 1/2 cup low fat sour cream

For the crepes:

  • 1/2 cup nonfat milk
  • 5 tablespoons water
  • 2 tablespoons butter, melted
  • 1/2 teaspoon vanilla extract
  • 1 large egg, lightly beaten
  • 2/3 cup all purpose flour
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt
  • nonstick cooking spray

To complete the Louisiana Citrus Crepes:

  • 2 naval oranges, peeled and separated into segments
  • 2 red grapefruit, peeled and separated into segments
  • 1/4 cup sugar
  • 2 tablespoons fresh mint, chopped
  • 1 tablespoon powdered sugar
  • 8 sprigs mint*

*optional

To make the filling:

Pour the milk into a medium saucepan. Scrape the seeds from the vanilla bean and add the seeds and bean to the pan. Place the milk over medium-high heat and warm until it reaches 180°, or until tiny bubbles form around edge, but before the milk boils. Remove from heat and set aside.

Mix the 1/2 cup sugar, cornstarch, dash of salt and the egg yolks together into a large bowl. Gradually whisk in 1 cup of the hot milk mixture to the egg mixture. Return the milk mixture to the pan and bring to a boil, stirring constantly with a whisk. Cook for 1 minute more and remove the pan from the stove. Spoon the filling into a bowl and discard the vanilla bean.

Stir in sour cream. Place plastic wrap on surface of custard. Chill thoroughly.

To make the crepes:

Pour the milk, water, melted butter, vanilla and egg into a blender. Add the flour, sugar and salt. Process until smooth and chill in the refrigerator for at least 1 hour.

Prepare an 8-inch nonstick crepe pan or skillet with a light layer of nonstick cooking spray. Place the pan over medium heat. Pour about 3 tablespoons of batter into the pan. Quickly tilt the pan in all directions so that the batter covers the pan with a thin film. Cook for 2 minutes. Carefully lift the edge of the crepe with a spatula to test for doneness. Turn crepe when it can be shaken loose from the pan and the underside is lightly browned. Cook 1 minute more on the other side, or until the center is set.

Place the crepe on a towel and cool completely. Repeat until all of batter is used. Stack the crepes between single layers of wax paper to prevent them from sticking.

To complete the Louisiana Citrus Crepes:

Place the orange and grapefruit segments together in a large bowl. Add the sugar and mint and toss gently until combined.

Place 1 crepe on every plate, spread about 1/3 cup chilled filling over each crepe. Fold each into a triangle. Top each serving with 1/4 cup fruit mixture. Sprinkle crepes evenly with powdered sugar, garnish with mint sprigs, if using, and enjoy.

February 1st, 2016

A Middle Eastern dip with an Asian flair that’s perfect to bring to potlucks. The hot chili oil adds a subtle spice and lemon juice brings a citrus tang to this zesty hummus.

This recipe comes to us from Lindsay of Cook. Vegan. Lover.

Serves 8

  • 1 15 ounce can chickpeas, drained and liquid reserved
  • 1 tablespoon sesame chili oil
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 3 cloves of garlic, chopped
  • 1/4 cup tahini
  • salt and pepper, to taste

Place chickpeas, sesame chili oil, olive oil, lemon juice, garlic and tahini together and blend until smooth.

Add 1/4-1/3 cup of the reserved chickpea liquid until the hummus has reached its desired consistency. Season with salt and pepper to taste and serve with cut up veggies or pita bread.

February 1st, 2016

You won’t miss the meat as this veggie version of a classic sandwich marinates tempeh in a savory spice mix of garlic, coriander, ginger, cloves, cinnamon and ginger. You’ll have some leftover Russian dressing, which is delectable as a dip for sliced veggies or served atop tomato salads. This recipe was created by Ashley Kershner who writes the blog Sprout.

Serves 4

For the red cabbage slaw:

  • 2 cups red cabbage, shredded
  • 1/4 cup apple cider vinegar
  • 1 teaspoon salt

For the Russian dressing:

  • 1/4 cup reduced-fat mayonnaise
  • 1 tablespoon ketchup
  • 2 tablespoons sweet pickles, minced
  • 1 tablespoon capers, minced
  • 1 1/2 teaspoons fresh squeezed lemon juice
  • salt and pepper, to taste

To complete the Tempeh Reuben Sandwiches:

  • 1 teaspoon garlic powder
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground mustard
  • 1 teaspoon ground coriander
  • 1 teaspoon red pepper flakes
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1 bay leaf, crumbled
  • 1 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1 teaspoon salt
  • 1 (8 ounce) package tempeh, cut into 1/2 inch slices
  • 2 teaspoons canola oil
  • 1/4 cup salt
  • 8 slices pumpernickel rye bread

To make the red cabbage slaw:

Place the shredded cabbage, apple cider vinegar and salt together in a medium bowl. Mix until well combined. Refrigerate for at least 2 hours.

To make the Russian dressing:

Whisk the mayonnaise, ketchup, pickles, capers, red onion and lemon juice together in a small bowl. Season with salt and pepper to taste and set aside in the refrigerator.

To complete the Tempeh Reubens:

Combine the garlic powder, black pepper, ground mustard, coriander, red pepper flakes, allspice, cinnamon, bay leaf, cloves, ginger and salt together in a small jar with a fitted lid. Put the lid on the jar and shake the jar vigorously to mix the spices. Transfer the spices to a gallon freezer bag and add 1 teaspoon of the canola oil and 1/2 cup water to the bag. Shake to combine.

Bring 8 cups water and 1/4 teaspoon salt to a boil in a large pot over medium-high heat. Add the tempeh and boil for 10 minutes. Transfer the tempeh to the freezer bag containing the marinade. Let the tempeh marinate for 2 hours.

Heat the remaining teaspoon canola oil in a skillet over medium-high heat. Add the marinated tempeh slices and cook 2 minutes per side, or until golden brown on each side.

Toast the bread and lay a few pieces of tempeh on half the slices of bread. Top each sandwich with about 1/4 cup of red cabbage slaw, 1 teaspoon of Russian dressing and the remaining slice of toasted bread.

February 1st, 2016

Avocados make a great cream cheese substitute, because they bring a smooth consistency in addition to a healthy dose of fiber, potassium and vitamin B. Give your breakfast a boost by spreading avocado on toast then topping it with sautéed tomatoes and onions as well as fresh chives garnished with chive blossoms.  This recipe comes to us from Melissa of Foodista.com.

Serves 2

  • 1 tablespoon olive oil
  • 1/4 onion, sliced
  • 15 grape tomatoes, halved
  • salt and pepper, to taste
  • 1/2 avocado
  • 2 slices bread
  • 2 springs chives, minced
  • 1 tablespoon chive blossoms*

*optional. Chives are easily homegrown and produce beautiful edible blossoms, so try picking some up at your local farmer’s market or growing them in your own backyard.

Place the olive oil in a medium skillet over medium-high heat. Combine the onions and tomatoes in the skillet and sauté for 5-8 minutes, or until soft. Season with salt and pepper to taste and set aside.

Toast the bread to preference.

Evenly smear avocado onto each slice of toast. Sprinkle with salt and pepper to taste.

Top the avocado evenly with the sautéed onion tomato mixture.

Garnish the toast with fresh chives and their blossoms if using.

February 1st, 2016

Pack some nutrition into your party fare! These quinoa chili fries skip the meat and cheese in favor of nutrient-packed quinoa and beans, which pack in both fiber and protein. Baking the potatoes leaves them crispy and delicious while using less oil than frying. This recipe comes to us from Gin of Eat Healthy Eat Happy.

Serves 6

  • 1 cup dried quinoa, cooked according to package
  • 3 Tbs olive oil (or your favorite cooking oil)
  • 2 tsp chili powder
  • 1 1/2 tsp cumin
  • 1 tsp smoked paprika
  • pinch red pepper flakes
  • a few twists fresh black pepper
  • 4-5 cloves garlic, chopped
  • 1 bunch (8 or so) green onions, chopped (save tops for garnish)
  • 1 poblano pepper, seeded and chopped
  • 1 red or orange bell pepper, seeded and chopped
  • 1 15 oz. can or 1½ c cooked red or kidney beans, rinsed and drained
  • 1 15 oz. can or 1½ c cooked black beans, rinsed and drained
  • 1 Tbs low sodium soy sauce or tamari
  • 2 15 oz. cans diced no salt added tomatoes
  • 1 6 oz. can no salt added tomato paste
  • 1 Tbs maple syrup (or your favorite sweetener)
  • 2 Tbs red cooking wine
  • 1/2 tsp salt
  • 1 c water
  • 4 russet potatoes

Cook the quinoa and set aside. Prep the veggies while the quinoa cooks.

In a large, lidded pot combine the oil, chili powder, cumin, paprika, red pepper flakes and black pepper. Raise the heat to low and let the spices bloom for 2-3 minutes.

Add the garlic and onions. Raise the heat to medium low and saute 5 minutes. Add the peppers, raise the heat to medium and saute 5 minutes.

Stir in the cooked quinoa and saute 3-4 minutes. Stir in the rest of the ingredients, cover loosely, turn the heat to low and let the chili simmer while you make the fries.

To make the fries, heat the oven to 465F. Cook 2 small or 1 large potato per serving. To cook 2 servings: cut the potatoes into fries. Combine 1 Tbs oil and sprinklings of chili powder, paprika, onion and garlic powder in a large bowl. Just eyeballing is fine. Toss the potatoes in the oil and spice and arrange in a single layer on a cookie sheet. Bake 15 minutes, flip them over and bake another 10 minutes. Top with chili and serve.

January 25th, 2016

Although the ingredients are simple, these tacos pack a flavorful punch with potatoes, spinach, onion and garlic. Top them off with queso fresco or feta and you have a satisfying, simple meal! This recipe comes to us from Nancy of Spicie Foodie.

Serves 4

  • 800 grams or 1.75 lb. of potatoes (about two large-sized potatoes)
  • 600 grams or 1.3 lb. fresh spinach
  • 1/3 cup or about half a small white onion, finely chopped
  • 4 cloves of garlic, finely minced
  • 2 tablespoons of olive oil
  • fine sea salt, to taste
  • ground black pepper, to taste
  • queso fresco, for topping (you could sub with feta if desired)
  • refried beans, as side dish
  • grilled chiles, as an optional side dish
  • corn tortillas

Prepare any side dish first as the tacos are ready in a short amount of time. Next throughly rinse the spinach to remove any and all dirt that may be trapped on the stems. Also if the stems are really long, cut most of it off. Roughly chop the spinach and set aside. Now throughly clean the potatoes and peel them too. Cut the potato into very small bite-size pieces at roughly the same size — this is important so that the potato doesn’t rip the tortilla.

Heat the oil in a very large pan, once hot add the potatoes and fry for a few minutes, stirring often to prevent burning. Next add onion and sauté until soft and translucent, then add the minced garlic, and a large pinch of sea salt. Continue to cook until the potatoes are soft and cooked through — if needed you can add a couple of tablespoons of water to the pan to prevent the potatoes from burning. Now add the roughly chopped spinach to the pan and gently stir the ingredients. Sprinkle some ground black pepper over the ingredients and stir. Continue to cook until the spinach has just begun to wilt. Additionally you may need to add the spinach in a couple of batches as it takes up a large space. Taste and if needed add more salt and/or black pepper.

Warm the corn tortillas up and scoop a couple of tablespoons into each tortilla, sprinkle some crumbled queso fresco over each taco; and if desired top with a couple of pieces of purple onion. Serve from 3 to 4 tacos per person and with side dishes of your choice. Enjoy!

January 18th, 2016

Pancit is a traditional Filipino dish made with rice noodles. While pancit dishes often feature meat, this vegetable version is a light and healthy take that’s perfect fit for healthy eating resolutions. This recipe comes to us from Christin of Veggie Chick.

Serves 8

  • 8 ounces rice noodles
  • 3 teaspoons sesame oil, divided
  • 1 package (15 ounce) extra firm tofu, drained and cut into 1 inch pieces and pressed with paper towel to remove all moisture
  • 1 white onion, peeled and diced
  • 4 garlic cloves, minced
  • 2 large carrots, grated (about 1 cup)
  • 3-4 cups chopped green cabbage (about 1/2 head)
  • 2 cups baby broccoli florets
  • 2 tablespoons tamari or soy sauce
  • 1 teaspoon fresh ginger (or 1/2 teaspoon dried ground ginger)
  • 1 veggie bouillon cube
  • 3/4 cup vegetable broth
  • 1/2 teaspoon ground sea salt

Place the rice noodles in a large bowl; cover with warm water and let sit. When the noodles are soft, after about 20 minutes, drain and set noodles aside.

Heat 2 teaspoons sesame oil in a wok or large skillet over medium-high heat. Add the tofu and sauté until browned, about 8-10 minutes, stirring occasionally. Remove the tofu from the wok. Reduce heat to medium.

Add the remaining 1 teaspoon of sesame oil to the wok. Sauté the onion and garlic for 2 minutes or until onion is translucent. Add the carrots, cabbage and broccoli. Stir fry until tender-crisp, about 5 minutes.

Add the tamari, ginger, veggie bouillon cube, vegetable broth and sea salt. Stir until the bouillon cube is dissolved. Add the cooked tofu, rice noodles and stir to combine. Remove from heat. Serves 8. Best served immediately. Stays fresh in the fridge for 1 day.

January 18th, 2016

Featuring sweet apples and sharp cheddar, this is a flavor combination most often seen in pie recipes, but you can have these fruit filled muffins for breakfast! Why not cook up a batch to keep on hand as an exciting way to start the day? This recipe was created by Deirdre Holmes, who writes the blog Plan It Healthier.

Makes 12 muffins

  • 2 cups all-purpose flour
  • 1/4 cup wheat bran
  • 1 teaspoon ground cinnamon
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 large apple, finely chopped
  • 4 ounces sharp cheddar cheese, grated, divided
  • 1/2 cup maple syrup
  • 2 large eggs
  • 1 cup milk
  • 4 tablespoons butter, melted
  • 2 tablespoons plain yogurt or sour cream
  • 1 tablespoons freshly squeezed lemon juice
  • 1/3 cup raisins
  • 1/3 cup dried cranberries
  • 1/3 cup chopped walnuts

Preheat an oven to 375 degrees F. Coat a 12-cup muffin tin with nonstick cooking spray.

In a large bowl, whisk together flour, wheat bran, cinnamon, baking powder and salt. Fold in the apples and three-quarters of the cheddar cheese. Reserve the remaining cheddar.

In a medium bowl, whisk together the eggs, milk, butter and yogurt. Make a well in the center of the dry ingredients and pour the milk mixture into the well. Stir until just combined. Fold in the lemon juice, raisins, cranberries and walnuts.

Evenly divide the batter among the muffin cups. Sprinkle each muffin with some of the reserved cheddar. Bake 20 minutes, or until a toothpick inserted in the center of one of the muffins comes out clean.

January 18th, 2016

Pumpkins are roasted sweet, potatoes are steamed tender and onions are caramelized in this hearty stew with flavors both sweet and savory. Curry powder and chili powder give this supper a kick, while fresh thyme lends its herbal undertone. This recipe comes to us from GF Celebration!

Serves 8

  • 2 pie pumpkins, halved and seeded
  • 3 sweet potatoes, cut into 1 inch cubes
  • 5 red potatoes, cut into 1 inch cubes
  • 32 ounces low sodium vegetable stock
  • 2 teaspoons curry powder
  • 2 teaspoons chili powder
  • 1 teaspoon salt
  • 1 red onion, sliced
  • 1 yellow onion, sliced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh thyme
  • 1 tablespoon canola oil, for preparing the onions

Preheat an oven to 350 degrees. Place the pumpkin halves, cut side down, onto a cookie sheet and bake for about 1 hour and 15 minutes, or until the pumpkin becomes tender when pierced with a fork. Set aside to cool.

Fill a saucepan with 1 inch of water and place it over medium heat. Add the cubed potatoes, cover and steam for about 25 minutes, or until the potatoes become tender. Transfer to a large mixing bowl and set aside.

When the roasted pumpkin has cooled, scoop out its flesh and add it to the mixing bowl with the potatoes. Season the potatoes and pumpkin with the vegetable stock, salt, curry and chili powder. Transfer to a pot and cook over medium heat while you prepare the onions.

Place the oil in a frying pan over medium heat. Add the onions and cook for about 10 minutes, or until the onions are well done and translucent. Add the caramelized onions to the stew on the stove. Season everything with the garlic and fresh thyme, taking care to stir to ensure the ingredients are evenly distributed.

Add the onions to the simmering potato mixture. Stir, turn heat down to medium low and let simmer for about 20 minutes, or until the flavors have melded. Taste and adjust seasoning if desired. Divide into 8 portions and enjoy!

January 18th, 2016

Dates, almond milk and bananas come together for a sweet tropical smoothie with unexpectedly sophisticated flavors. Rolled oats are the secret ingredient, used to provide a luscious texture to this delicious breakfast drink. This recipe comes to us from Cat of The Verdant Life.

Serves 2

  • 8 medjool dates, pitted and chopped
  • 2 cups almond milk
  • 2 bananas
  • 1/2 cup rolled oats

Place the dates and almond milk into a blender or food processor. Puree until the dates are the size of specs.

Add the bananas to the blender and puree until smooth.

Add the oats, wait 2-3 minutes for the oats to soak into the date almond milk mixture and puree.

Pour the smoothie into 2 glasses and enjoy!

January 11th, 2016

Your grill may closed up for the season, but that’s no reason not to enjoy a delicious meatless burger! These baked burgers combine the sweet and savory flavors of winter produce for a comforting seasonal dish. This recipe comes to us from Sophia of Veggies Don’t Bite.

Serves 6

  • 2 cups rice medley (or other favorite rice)
  • 3 cups veggie broth
  • 3 cups diced butternut squash
  • 1 cup chopped shallots
  • 2 cups diced granny smith apples
  • Himalayan pink salt to taste
  • 2 tablespoons fresh thyme (leaves only)
  • ¼ cup pumpkin seeds

Toppings:

 

Cook rice in a rice cooker or on stovetop using broth making sure to measure out the amounts of each.

Preheat oven to 400. Wash and dice/chop squash, shallots and apples making sure to keep squash separate from the others. Place squash on a parchment lined cookie sheet, sprinkle with salt and roast for 15 minutes. At the 15 minute mark, add apples and shallots to the cookie sheet. Roast another 30 minutes. Set aside to cool. Once cool, put in a food processor with the thyme and pulse until chunky. Do not puree into a mush or paste. Add to a large bowl.

Next add the cooked rice and pumpkin seeds to the food processor and pulse until chopped a bit but still chunky. Add to the bowl.

Mix everything well. Taste and add more salt if needed, but it shouldn’t need much if you cooked the rice with broth.

Shape into 4 inch patties, then cook on stove top in a pan over medium heat for 4-5 minutes on each side or until browning (depending on stove). Make sure to keep pan covered to help the burger cook throughout. Check every few minutes to prevent burning, should be slightly browned when ready. Let sit for a few minutes after cooked to help burger get more stable before eating.

Serve burgers with Caramelized Onion Sage Aioli on pretzel rolls or other gluten free or sprouted wheat buns. Top with lettuce.

January 4th, 2016

This breakfast proves lentils are delicious any time of day, as they are sautéed here with shallots, paprika, lemon juice and fresh parsley. The versatile legume stands in as a savory alternative to jam, as the spiced lentils top toast in this protein packed morning pick me up. This recipe comes to us from Trudy of veggie.num.num.

Serves 4

  • 1 tablespoon olive oil
  • 1 14 ounce can brown lentils
  • 2 garlic cloves, minced
  • 2 shallots, thinly sliced
  • or
  • 2 green onions, thinly sliced
  • 1-2 teaspoon low sodium soy sauce or tamari
  • ½ teaspoon paprika
  • ½ teaspoon pepper
  • juice from 1/4 lemon
  • 2 tablespoons fresh parsley, roughly chopped
  • 4 slices whole wheat or multigrain bread, toasted
  • tahini, to taste

Place the olive oil in a skillet over medium heat. Add the garlic and shallots or green onions and sauté for 1 minute, or until veggies begin to become fragrant. Add the lentils and season with soy sauce, paprika and pepper and cook for 3-4 minutes more, or until the onion becomes translucent.

Add a good squeeze of lemon juice. Add the chopped parsley and stir. Taste for seasoning and add more soy sauce if desired.

Spread the tahini to taste over the whole wheat or multigrain toast. Spoon the spiced sautéed lentils over the tahini and enjoy.