i don't know about you, but being a vegetarian for the past 15 years, and being vegan for the past 6 months, it's really difficult to find good vegetarian options out there. unless, of course, you go to a specifically vegetarian restaurant. don't ever order the grilled vegetable wrap anywhere, because it's always disgusting. i don't know why practically every restaurant puts this on a menu as a viable option. usually, they throw some soggy "grilled" vegetables on a bun, and try to hide it with some sort of vinaigrette, pesto mayo, or cheese. the grilled veggie wrap is probably one of the most UN-fresh meals you can get. and really, how hard is it to put a veggie burger on the menu? more and more places are doing it, but i still can't believe people still look at me like i have 3 heads when i tell them i don't eat meat. it's not that uncommon anymore. i mean, eating meatless has been going on for 1000's of years. leonardo da vinci, benjamin franklin, albert einstein: all vegetarians. or so at least i read.
i'm just sayin', i would never expect everybody to give up meat, but i hope at some point people start to realize there is more to being vegetarian or vegan than soggy grilled veggie wraps, cheese pizza, and tofu. if anyone gets anything out of reading this blog, i hope that it gives them good ideas, and expands their perception on how good eating meatless can really be. i'm also not going to go into all the horrors that go along with the meat industry, such as the way the animals are treated, what they eat, which, in turn, is what you eat, and how bad it is for the environment, but if anyone wants to read or see anything about it, i'd be happy to point you in the right directions. i eat this way because i choose to, and because i feel good about it, and i'm so happy to share my experience with you.
that being said, on to the food! i chose 2 dinner options for my last "official" blog, and i hope you dig them. one is a longtime favorite of mine, and the other is a newly acquired favorite. so, on with the show....
curried sweet potato & lentil stew
4 servings
prep time: 10 min. cook time: 45 min.
2 tablespoons vegan margarine or butter
1 large onion, chopped (1 cup)
1 tablespoon curry powder
2 tablespoons all-purpose flour
1 (14.5 oz.) can ready-to-serve vegetable broth (or 2 cups)
3/4 cup dried lentils, sorted and rinsed
1/2 teaspoon salt
1/2 cup apple juice
3 cups 1-inch pieces peeled sweet potatoes
1 cup frozen cut green beans
vegan or regular sour cream (optional garnish)
chutney (optional)
- melt margarine or butter in a 3-quart saucepan over medium-high heat. cook onion and curry powder in margarine 2 minutes, stirring occasionally. stir in flour; gradually add broth, stirring constantly until thickened.
- stir in lentils and salt; reduce heat to low. cover and simmer 20 minutes, stirring occasionally.
- stir in apple juice, sweet potatoes, and green beans. heat to boiling; reduce heat to low. cover and simmer 15 to 20 minutes, stirring occasionally, until vegetables are tender. top each serving with sour cream and chutney, if desired.
now, i think apple juice is completely disgusting, but, it really does enhance the flavor of the curry, and makes this dish super-tasty. usually, i just buy the tiniest bottle they have in the baby food aisle, b/c it's exactly 1/2 cup and i don't have to waste anything! and seriously, if you are weary of curry, do not be scared. my mom HATES curry with a passion, to the point where she wanted me to move out early because i made a curry dish in her house, and when i made this, she thought it actually smelled good. she still wouldn't taste it of course, but she admitted it smelled good. that says A LOT.
but, this is one of my favorite standard dishes to make. it's so good, especially now in these cooler months. just pair with some naan bread, or your favorite crusty bread, a green salad, and it's complete!
this next recipe is a newly acquired favorite. barley has become my new favorite grain. i LOVE it. and for some reason, i can't seem to get enough cabbage, raw, cooked, whatever. it adds such a great dimension to this dish. also, this stew is actually better the day after you make it, so if you have the time, i highly recommend making it a day ahead of time, which means the night of actually eating it, all you have to do is heat and serve!
although this dish is quite substantial and satisfying, if you feel the need for a little something extra, a crusty loaf of bread should do the trick. serve alongside a green salad, or a nice side of some roasted green beans, and it's on!
barley & winter vegetable stew
4 servings
1 tablespoon olive oil
2 medium carrots, chopped
1 medium onion, chopped
1 celery rib, chopped
2 garlic cloves, minced
3/4 cup pearled barley
3 cups shredded cabbage
1 medium russet potato, peeled and cut into 1/2-inch dice
1 cup sliced cremini or white mushrooms
1 tablespoon soy sauce
1 teaspoon dried thyme
2 teaspoons dried dillweed
salt & freshly ground pepper
3 cups vegetable broth
1 (15 oz.) can white beans, drained & rinsed
- in a large saucepan, heat the oil over medium heat. add the carrots, onion, and celery. cover and cook until softened, about 10 minutes. add the garlic and cook until fragrant, 1 minute. add the barley, cabbage, potato, mushrooms, soy sauce, thyme, dillweed, and salt & pepper to taste. stir in the broth and bring to a boil
- reduce heat to low, add the beans, and simmer, uncovered, until the barley is cooked and the vegetables are tender, about 45 minutes. taste, adjusting seasonings if necessary, depending on the saltiness of your broth. serve immediately.
thanks again to all who read this! i love food, and i love to eat, so this is very fun for me to do and talk about, and i would love to hear from anyone who loves food as much as i do too! although this started out as a month-long challenge for some of my friends and family, i would like to keep up the blog, and keep posting some of the yummy meals i try, and yummy restaurant experiences i have, and probably some random stuff about music and art and other bullshit too.
thanks again, everybody!
peace, love, & yum,
lisa
curried sweet potato & lentil stew
4 servings
prep time: 10 min. cook time: 45 min.
2 tablespoons vegan margarine or butter
1 large onion, chopped (1 cup)
1 tablespoon curry powder
2 tablespoons all-purpose flour
1 (14.5 oz.) can ready-to-serve vegetable broth (or 2 cups)
3/4 cup dried lentils, sorted and rinsed
1/2 teaspoon salt
1/2 cup apple juice
3 cups 1-inch pieces peeled sweet potatoes
1 cup frozen cut green beans
vegan or regular sour cream (optional garnish)
chutney (optional)
- melt margarine or butter in a 3-quart saucepan over medium-high heat. cook onion and curry powder in margarine 2 minutes, stirring occasionally. stir in flour; gradually add broth, stirring constantly until thickened.
- stir in lentils and salt; reduce heat to low. cover and simmer 20 minutes, stirring occasionally.
- stir in apple juice, sweet potatoes, and green beans. heat to boiling; reduce heat to low. cover and simmer 15 to 20 minutes, stirring occasionally, until vegetables are tender. top each serving with sour cream and chutney, if desired.
now, i think apple juice is completely disgusting, but, it really does enhance the flavor of the curry, and makes this dish super-tasty. usually, i just buy the tiniest bottle they have in the baby food aisle, b/c it's exactly 1/2 cup and i don't have to waste anything! and seriously, if you are weary of curry, do not be scared. my mom HATES curry with a passion, to the point where she wanted me to move out early because i made a curry dish in her house, and when i made this, she thought it actually smelled good. she still wouldn't taste it of course, but she admitted it smelled good. that says A LOT.
but, this is one of my favorite standard dishes to make. it's so good, especially now in these cooler months. just pair with some naan bread, or your favorite crusty bread, a green salad, and it's complete!
see? look how yummy i think it is!
although this dish is quite substantial and satisfying, if you feel the need for a little something extra, a crusty loaf of bread should do the trick. serve alongside a green salad, or a nice side of some roasted green beans, and it's on!
barley & winter vegetable stew
4 servings
1 tablespoon olive oil
2 medium carrots, chopped
1 medium onion, chopped
1 celery rib, chopped
2 garlic cloves, minced
3/4 cup pearled barley
3 cups shredded cabbage
1 medium russet potato, peeled and cut into 1/2-inch dice
1 cup sliced cremini or white mushrooms
1 tablespoon soy sauce
1 teaspoon dried thyme
2 teaspoons dried dillweed
salt & freshly ground pepper
3 cups vegetable broth
1 (15 oz.) can white beans, drained & rinsed
- in a large saucepan, heat the oil over medium heat. add the carrots, onion, and celery. cover and cook until softened, about 10 minutes. add the garlic and cook until fragrant, 1 minute. add the barley, cabbage, potato, mushrooms, soy sauce, thyme, dillweed, and salt & pepper to taste. stir in the broth and bring to a boil
- reduce heat to low, add the beans, and simmer, uncovered, until the barley is cooked and the vegetables are tender, about 45 minutes. taste, adjusting seasonings if necessary, depending on the saltiness of your broth. serve immediately.
thanks again to all who read this! i love food, and i love to eat, so this is very fun for me to do and talk about, and i would love to hear from anyone who loves food as much as i do too! although this started out as a month-long challenge for some of my friends and family, i would like to keep up the blog, and keep posting some of the yummy meals i try, and yummy restaurant experiences i have, and probably some random stuff about music and art and other bullshit too.
thanks again, everybody!
peace, love, & yum,
lisa
