Pasta and Lentils


 4 servings; makes about 7 cups

INGREDIENTS

  • 1 cup dried brown lentils

  • 6 cups water, or more as needed

  • 2 large cloves garlic, minced

  •  1/2 teaspoon crushed red pepper flakes, or more as needed

  • 3 tablespoons extra-virgin olive oil

  • 12 ounces dried whole wheat pasta (we used rotini)

  • 2 teaspoons fresh thyme leaves, chopped

  • I can diced tomatoes, drained

  • 2 cups greens (We used baby Swiss chard)

DIRECTIONS

Pour the lentils into a large, heavy pot or Dutch oven and add the water (to cover); bring to a boil over high heat, then reduce the heat to medium-low, cover, and cook for 10 minutes.

Uncover; stir in the garlic, red chili flakes and oil, then cover and cook for 5 minutes.

Stir in  the pasta, cover and cook until al dente, stirring regularly to keep the pasta from sticking and adjusting the heat as needed to maintain a minimum of bubbling. Depending on the pasta variety, the cooking time may take about 5 minutes longer than indicated on the package, so begin tasting the pasta once the suggested cooking time has elapsed. Continue tasting every minute or two until it is cooked through but still firm. The resulting dish should resemble a thick soup; if the mixture seems too dry, add a little water to reach the desired texture, keeping in mind the pasta will continue to absorb liquid as it cools.

Once the pasta is done, add thyme and tomatoes. Cook, stirring occasionally,  until tomatoes are hot.  Add greens, stir until mixed in, cover and let the mixture sit for 2 to 3 minutes, then uncover and serve!

30653355_10156175788182159_209224637425385472_o.jpg

Spinach Chickpea Paella

Adapted from the Washington Post: 

Serves 3-4

Ingredients

  • 4 cups homemade or no-salt-added vegetable broth

  • 2 tablespoon pine nuts

  • 3 teaspoons extra-virgin olive oil

  • 1 teaspoon Madras curry powder

  • 2 large or 4 small shallot lobes, thinly sliced

  • 2 cloves garlic, thinly sliced

  • 1 cup uncooked arborio, bomba or other short-grain rice

  • 3 cups (2 ounces) packed baby spinach leaves, chopped

  • 1 cup cooked chickpeas, drained (or if canned, use no-salt-added, drained and rinsed)

  • 4 tablespoons roasted red peppers, cut into strips

Directions

Preheat the oven to 400 degrees.

Place the broth in a small saucepan over medium heat until barely bubbling at the edges; reduce the heat to very low and cover. (Or heat the broth in a microwave-safe glass measuring cup, microwave on HIGH until boiling, about 2 minutes, and cover to keep hot.)

Sprinkle the pine nuts into a  12 inch cast-iron or other heavy, ovenproof skillet over medium heat. Cook, shaking the pan frequently to toss the pine nuts, until they are brown and fragrant, a few minutes. Immediately transfer them to a small plate so they don’t continue cooking and burn.

Return the skillet to medium heat and pour in the oil. Once the oil is hot enough to shimmer, sprinkle in the curry powder and let it sizzle and bloom for a few seconds, then add the shallot and garlic and saute until tender, a few minutes. Add the rice and cook, stirring, for another minute or two, until the rice grains are well coated. Add the spinach and chickpeas and cook, stirring, until the spinach wilts, a minute or two.

Pour in the hot broth and bring to a low boil. Reduce the heat to medium-low so the liquid is gently bubbling. Taste the liquid and add salt as needed, then cook, swirling the pan occasionally to keep the rice hydrated, until the rice has swelled and absorbed much but not all of the liquid (it should be slightly soupy), 8 to 10 minutes.

Scatter the red pepper strips on top of the paella. Transfer to the oven and bake, uncovered, until the rice is al dente, or mostly tender but with a little resistance at the center of the grain, about 10 minutes. Remove from the oven, cover with a lid or aluminum foil, and let it sit for about 5 minutes. Uncover and return it to the stovetop over medium-high heat and cook for 2 minutes, to brown and crisp the bottom. Scatter the toasted pine nuts on top.

Spoon the paella out onto a plate, or eat it from the pan.

Roasted Carrot & Crispy Kale Salad with White Beans

Ingredients

  • 1 Red Onion
  • 1 lb carrots
  • ¾ cup farro
  • 3 Tbsp apple cider vinegar
  • 3 cups curly kale
  • 2 Tbsp sweet white miso
  • 2 tsp honey
  • 2 Tbsp pine nuts
  • 2 tsp mixed sesame seeds
  • 2 cups white beans, drained and rinsed
  • olive oil, coarse salt, freshly ground black pepper

Method

  •  Roast vegetables: Preheat oven to 425°F. Halve onion and thinly slice half.  (I use my mandolin to  slice thinly) Peel carrots, cut in half lengthwise and slice in quarters. Toss carrots and sliced onion with 1 tablespoon oil, 1/2teaspoon salt, and some pepper  on a rimmed baking sheet. Roast until vegetables are golden and almost tender, 20–25 minutes.
  • Cook farro Meanwhile, combine farro, remaining half onion, 2½ cups water and 2 tablespoons vinegar  in a medium saucepan. Bring to a boil, reduce heat to simmer, cover, and cook until farro is tender, 15–20 minutes; drain if necessary and discard onion.

  • Prep kale Remove stems from kale and tear leaves into bite-size pieces. Toss kale with white beans and 1 tablespoon oil and season with salt and pepper. Add kale  and beans to sheet with carrots and onions and continue to roast until kale is slightly wilted and crispy in spots, about 5 minutes more.

  • Make dressing Whisk miso, honey, remaining tablespoon vinegar and 1 tablespoon oil in a medium bowl until smooth. Add water, 1 tablespoon at a time, until dressing is thin enough to drizzle.

  • Toast nuts & seeds Place pine nuts and sesame seeds on a separate rimmed baking sheet and bake until golden, about 4 minutes.

  • Finish Transfer farro to a platter and top with vegetables. Drizzle everything with dressing and top with pine nuts and sesame seeds. Enjoy!

Vegan Udon Noodle Soup

Ingredients

  • 1 package buckwheat Udon Noodles
  • 1 thumb ginger, minced
  • 2 cloves garlic, minced
  • 5 scallions, white and green, diced
  • 1 cup broccoli, cut in to bite size pieces
  • 1 cup each carrot and red peppers, cut into match stick size pieces
  • ½ cup frozen edamame
  • 1 cup sliced shitaki mushrooms
  • 1 TBL sesame oil
  • ¼ cup Tamari sauce
  • 1 TBL thai chili sauce (or to taste)
  • 6 cups vegetable broth
  • 1 cup chopped cilantro
  •  

Method

  • Place a large saucepan on a medium heat and add sesame oil. When hot, throw in the garlic, ginger, scallions, carrots, red peppers, edamame and broccoli and sauté for about 3 minutes, stirring regularly.
  • Add in the mushrooms and saute for about another 2 minutes, not allowing mushrooms to lose their texture.
  • Next, add Tamari sauce, chili garlic sauce and vegetable stock.  Bring the soup to a boil. Turn down heat and simmer for 10 minutes.
  • Meanwhile, cook udon noodles according to package directions. Drain and rinse.
  • Add the noodles to your soup and serve up with a handful of chopped cilantro in each bowl!

 

Butternut Squash, Kale and Quinoa Bake

Adapted from The Minimalist Baker

Serves 6

Ingredients

  • 3 cups butternut squash, chopped into small, bite-size cubes
  • 2 tablespoons grapeseed oil or avocado oil, divided
  • 3⁄4 cup quinoa
  • 1 ⁄2 cup vegetable broth
  • 1⁄2 medium red onion sliced in thin rings
  • 2 cloves garlic, minced
  • 8 ounces cremini, button, or baby bella mushrooms, quartered
  • 1⁄2 cup walnuts, roughly chopped (optional)
  • 3 cups loosely packed kale, chopped
  • 1 teaspoon Penzey's Mural of Flavor
  • Sea salt, black pepper and red pepper flakes to taste

Preparation

1. Preheat oven to 400 degrees

2. Line a baking sheet with parchment paper. Add cubed butternut squash and 1 tablespoon oil. Season with a healthy pinch each salt and pepper.

3. Toss to coat and bake for 12 to 14 minutes, or until just fork tender. Remove from heat and set aside.

4. In the meantime, thoroughly rinse quinoa in a fine-mesh strainer. Add to small saucepan with vegetable broth and bring to a boil over high heat, then reduce heat to low and cover. Cook until liquid is fully absorbed and quinoa is fork tender—about 15 minutes. Set aside, covered.

5. Heat a large oven proof large skillet over medium heat. Once hot, add remaining 1 tablespoon oil, onion, and garlic. Season with a pinch of pepper.

6. Cook until onion is soft and translucent ( 4 to 5 minutes) stirring frequently. Add mushrooms and continue cooking for 5 minutes, or until mushrooms are lightly browned.

7. Add kale to the pan. Season with Mural of Flavor, red pepper flakes and pepper. Stir to coat. Cook until kale is just tender. Remove from heat and set aside.

8. Once quinoa is finished cooking, reduce oven temperature to 375°F Add cooked quinoa to skillet. Top with vegetable-walnut mixture and roasted butternut squash. Lightly stir/toss to combine.

10. Bake uncovered for 5 to 7 minutes to warm through. Serve immediately.

 

Cauliflower & Chickpea Curry Adapted from Epicurious.com

Ingredients

  • 1 medium-large cauliflower (about 1 3/4 pounds/800g), trimmed
  • Sea salt
  • 2 tablespoons sunflower oil
  • 3 onions, chopped
  • 4 garlic cloves, chopped
  • 1 teaspoon freshly grated ginger
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • A large pinch of dried chile flakes
  • 1 (14-ounce/400g) can plum tomatoes, chopped, any stalky ends and skin removed
  • 1 (14-ounce/400g) can chickpeas, drained and rinsed
  • 8 oz organic light coconut milk
  • Organic low sodium vegetable broth
  • 2 teaspoons garam masala
  • 2 teaspoons curry powder (I prefer Penzey’s Sweet Curry)
  • 8 oz spinach or other greens
  • A good handful of cilantro, chopped
  • Sea salt and freshly ground black pepper

Preparation

  • Cut the cauliflower into medium florets. Put into a large pan, cover with cold water, add some salt, and bring up to a rolling boil. This will partly cook the cauliflower. Take off the heat right away, drain well, and keep warm in the pan.
  • Heat the oil in a second large saucepan over medium heat. Add the onions, garlic, and ginger and sauté for about 10 minutes, stirring often.
  • Add the ground coriander, cumin, chile flake, and some salt and pepper and cook for a further 5 minutes.
  • Add the tomatoes with their juice and the chickpeas. Stir well, then add the parcooked cauliflower. Pour in coconut milk and enough vegetable broth to almost but not quite cover everything (1/3 to 3/4 cup/100 to 200ml) and bring to a simmer. Simmer for 5 to 10 minutes, stirring once or twice, until the cauliflower is tender.
  • Stir in the garam masala, curry powder, greens and half of the chopped cilantro, then check the seasoning. Serve scattered with the remaining cilantro and accompanied by brown rice.