2 Tbsp Extra-Virgin Olive Oil
2 large onions, diced
2 cloves garlic minced
2 tsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
1/2 tsp sweet paprika
1/4 tsp ground cinnamon
1 1/2 tsp salt
1/2 tsp pepper
7 cups vegetable broth
1 can crushed tomatoes (I used a jar of tomato pasta sauce and 5 cut up tomatoes)
2 cups drived red lentils, washed and rinsed
pinch of red-pepper flakes
juice of 1 lemon
3 Tbsp chopped fresh flat leaf parsley
1 Tbsp chopped fresh cilantro (I opted out of this one)
- Heat olive oil in dutch oven or sauce pan on medium-high heat. Add onions and cook until tender, about 3 minutes. Add the garlic, coriander, cumin, turmeric, paprika, cinnamon, salt, pepper, and cook for another minute. Add the broth and tomatoes and heat to boiling. Pour the mixture into a 5-6 quart slow cooker. Stir in lentils, cover the cooker and cook for 4-5 hours on high, or 8-10 hours on low, until lentils are tender OR use a large pot on the stove and simmer for 2 to 3 hours. (this is what I did) For the last 10 minutes, stir in the pepper flakes, lemon juice, parsley, and cilantro. Cover and cook on high for 10 minutes. Enjoy!
We loved this one topped with hot sauce. Such an awesome comfort food.
1 small carrot, diced
1/2 onion, diced
1 clove garlic, chopped fine
1 small zucchini, diced
1/2 red bell pepper, chopped
2 tbsp. oil
1.5 cups cooked black beans
1/2 cup crushed tomatoes
1/2 cup water, broth, or bean liquid if you cooked your own beans
Sauté carrot, onion, garlic, zucchini, and pepper in oil until onion is translucent and carrots are cooked through.
Add black beans and tomatoes to vegetables cook for 2-3 minutes stirring occasionally.
Mash the vegetable bean mixture until few whole beans remain.
Add enough liquid to retain some moisture (mixture should not be runny) and should resemble refried beans.
Place mixture in a crock or glass cooking dish and sit to the side.
1 cup yellow cornmeal
1/3 cup flour
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 cup flax milk or almond milk
1 tbsp. oil
1 tbsp. maple syrup
Combine dry ingredients.
In a separate bowl, combine wet ingredients.
Pour wet ingredients into dry ingredients and stir until thoroughly combined.
Top the bean mixture with the cornbread topping and put the dish in the preheated oven. Bake dish for 35-40 minutes at 400F, or until cornbread is cooked through. Cut into wedges and serve.
1 large eggplant, thinly sliced lengthwise and sweated
1 bunch fresh spinach, stems removed
1-cup cashew ricotta
2-3 cups Italian pasta sauce
To sweat your eggplant, layer the sliced eggplant on a cookie sheet and rub both sides of the eggplant generously with salt. Allow the eggplant to rest for approximately 30 minutes. Rinse the salt from the eggplant slices and pat dry.
Preheat oven to 350F. Spoon enough tomato sauce to coat the bottom of a 1-1/2 quart glass-baking dish. Place a single layer of eggplant on the sauce and spread eggplant with cashew ricotta. Top with a single layer of fresh spinach. Continue to layer sauce, eggplant, ricotta, spinach until you have at least three layers. Top the lasagna with pasta sauce and bake, uncovered, for 30 minutes or until hot and bubbly.