I’ve been crushing on this Ottolenghi curried lentil soup, which is odd for me because I usually run away from indian-ish recipes by non-indian authors.
But… this is delicious, and flexible.
I do increase the spices and aromatics. It’s lovely with the coconut milk as written, but still delicious (less heavy) without. I’ve taken to adding vegetables (zucchini most often) in with the lentils (I purée everything at the end) to make it a complete meal. And I always soak and PC the lentils (half the liquid so it’s easier to purée, add the rest with coconut milk after).
I have saved this to make for my son and DIL (VEggie Boy and Gal) My caridologist would gasp at the fat content. Create a new casserole every Xmas to complement our roast beast (lamb). Will post for Meatless Mondays
Greek Stuffed Zucchini Boats
4 small-medium zucchinis 3 T each dried mint & dill
3 T Extra Virgin Olive Oil 3 T chopped fresh parsley
½ large onion, diced 2 medium eggs, beaten
½ bunch scallions, sliced 1 t. salt
2 tsp. minced garlic ¼ tsp white pepper
¾ pound crumbled feta cheese Pam
¼ # shredded Muenster cheese 6 T Panko crumbs
½ cup raw basmati rice 6 T Parmesan cheese
paprika chopped parsley for garnish
Scoop out flesh of zucchinis with grapefruit knife, being careful to preserve an intact shell.
Dice the zucchini pulp.
Microwave rice in 2 cup of water on HI for 5 min. Drain.
Heat 2 T olive oil in large heavy skillet & add zucchini, onion, scallions, and garlic. Cook over medium heat until soft.
Remove and place in large bowl.
Add cheeses, rice, herbs, eggs, 1 T olive oil, salt and pepper; toss well to combine
Combine well; let rest for an hour.
Spray baking dish with Pam. Organize “boats” in dish, leaving a little space between each.
Spoon mixture into each shell
Sprinkle each with bread crumbs, Parmesan cheese and paprika respectively
Cover with foil.
Bake in 350 oven for 30 hour. Remove foil. Return to oven and bake 15 min. longer or until golden brown.
Me neither, but I do like a good tofu stir-fry, coupled with a clean-out-the-fridge-of-vegetables-and-so-forth effort. Sometimes it’s okay, sometimes it’s magical.
2 bags of tortilla chips
Vegetable oil
2 lb. Veggie Hamburger
4 cups chopped onions
4 T finely chopped garlic
4 T chili powder
2 t. oregano
2 t. cumin
2 t. red pepper flakes
2 t. salt
1 cup water
8 oz. shredded cheddar cheese
1 can sliced black olives
2 large cans crushed tomatoes
2 jar salsa sauce
4 cups cooked kidney beans
Recipe
Heat 1-2 T oil in skillet.
Cook “hamburger,” onions and garlic until soft.
Add seasonings and water and simmer until flavors combined.
Coat 2 lasagna pans with oil
Line lasagna pan with layer of salsa mix.
Cover with tortilla chips.
As with lasagna, repeat these layers: 1/3 kidney beans, “meat” sauce, tomatoes, black olives, cheese, chips. Repeat ending with final layer of tortilla chips. Top with remaining salsa sauce and cheddar cheese. Bake in 350 oven until heated through – 30-45 min.
Serves 16
I haven’t been that interested in the whole vegan thing, but I’m finding that there are certain categories of food like soups that are actually kind of fun to make. I do stay away from vegan substitutes for things like cheese and meat - just doesn’t appeal to me.
For years I would create a centerpiece veggie casserole for my son at the holidays instead of tofu turkey. Here is the first one that won blue ribbon at NYS fair for best quiche : Parmesan Artichoke Quiche
1 cup Parmesan cheese,
plus additional for garnish
1 (14 oz. can) artichoke hearts, drained
3/4 cups shredded Swiss cheese mixed
with ½ cup Parmesan cheese
2 oz. mayo
1 oz cream cheese
3 t. minced garlic
1/8 tsp. salt
1 cup plus 2 T. evaporated milk
3 eggs
9” Pie crust
Preheat oven to 450º. Line a 9-inch deep dish pie plate with pastry; prick bottom and sides several times with a fork.
Bake for 7-8 minutes, until beginning to brown; set aside.
Decrease oven temperature to 400º.
Sprinkle 1/2 cup Parmesan cheese evenly over crust.
Squeeze liquid from artichokes hearts, blot dry and chop well; distribute over Parmesan.
Sprinkle Swiss cheese over artichokes.
In small bowl, beat cream cheese and mayo with garlic and salt until light. Gradually beat in milk, then eggs, one at a time; continue beating until mixture is frothy.
Pour over filling ingredients. Bake about 40 minutes or until light golden brown.
Before serving, sprinkle each slice liberally with additional Parmesan cheese.
