Tag: Vegan

Lentil curry

Lentil Curry

In an effort to save money I’ve been avoiding the grocery store and cooking from my pantry, of which I have to say I’m quite proud. It’s fully stocked and newly organized. It’s a walk-in pantry and one of my favorite features of the house. Sometimes, especially when the rest of my house has become cluttered, I just take a walk inside my pantry and stare at the neatly packed shelves.

The process of organizing the pantry was a lofty undertaking but a necessary one in order for me to take stock of what we actually had on hand, which turned out to be a lot. So, this week I’ve been cooking solely from the pantry, trying to use canned items, dried beans, oils and vinegars, etc. One item I’ve used twice in two different dishes is lentils.

Dish # 1 was lentils, spinach and chicken sausage. It was flavored with bay leaves and thyme and salt and pepper. Very hearty and healthy. I used brown lentils in this one. Recipe to come.

Dish # 2 was this delicious lentil curry. The dish reminded me of Indian Dahl because it utilizes some of the same flavors like garam masala, turmeric, garlic and ginger. I used a spicy curry paste to kick up the heat and added a splash of lime juice and cilantro to brighten the whole thing up at the end. It was spicy, warm and comforting, especially served with naan for dipping. I had to stop myself from going back for seconds…or, if I’m being honest, thirds. (more…)

Healthy vegetable curry

healthy vegetable curry

I figured January called for a healthy recipe. After all, it is the month of resolutions and new starts. The problem is, because it’s cold, dreary and dark here in January, I never really feel like eating salad, or anything cold for that matter. Granted, there are so many things you can do with vegetables besides make a salad, but I’ve been lazy on the food front lately. But this weekend I felt inspired and on Sunday, I spent a good portion of the evening cooking. This healthy vegetable curry was, by far, the best thing I made that night. I also made a delicious beef and asparagus stir-fry for Matt, but it doesn’t really count as my recipe because I used Trader Joe’s Soyaki Sauce for the marinade. Guys, that sauce is so delicious. I rarely buy bottled sauces, because I like to make my own but, as I already mentioned, I’ve been lazy on the food front this month. If you ever need a quick dinner, marinate some meat or tofu in this sauce and stir-fry it with some veggies. It is so versatile and so delicious. But, back to the veggie curry, the star of this blog post. (more…)

Carrots with cumin and coriander

Processed with VSCOcam with f2 presetI’ve recently become hooked on Amy Thielen’s show on Food Network, Heartland Table. Although I’m not a gardener nor do I always have access to all of the ingredients she uses, most of her recipes are simple enough and always unique. She often combines ingredients I would never think to put together and she uses some really interesting cooking techniques. The other thing I like about the way she cooks is that she knows how to get the most flavor out of each ingredient she’s using and that’s definitely the case in her recipe for cast-iron carrots with curry. My recipe for carrots with cumin and coriander is an adaptation of this one. When I saw her make it on her show, I knew I had to try it or create something similar. (more…)

Black Bean Soup

black bean soup

I should really call this recipe bean soup instead of BLACK bean soup because, truth be told, I actually only had one can of black beans in my pantry when I decided to make this. I used a can of pinto beans as a substitute for the second can of black beans and it was just as good and it actually still looked like black bean soup. So, just pretend it’s truly black bean soup.

I made this soup for lunch one day when I was home sick from work. Nothing I had in my fridge sounded very good and I was craving soup. I always crave soup when I feel under the weather. So, I took stock of what I had in my pantry and came up with this delicious, flavorful, healthy soup. I used chicken broth but you could definitely use vegetable broth and make this vegan. (more…)

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