Tag Archives | lentil

What I’m bringing to Thanksgiving this year!

Giv­ing a lot of thanks this year for many things. A new house and a new love on the way! That’s right, we’re expect­ing. I’m 19 weeks preg­nant. I have lots to share about my expe­ri­ence so far.. includ­ing what I’ve been eating/ what sup­ple­ments I’ve been tak­ing. Stay tuned for upcom­ing posts. I would love to hear from other preg­nant vegan mamas out there!

In the mean­time, I wanted to share with you what I’m plan­ning to make for Cana­dian Thanks­giv­ing this year.

I’m super excited for this recipe. I couldn’t sleep the other night, was brows­ing Pin­ter­est and came across this gem.

Puff Pas­try Wrapped Lentil Loaf!

puff-pastry-wrapped-lentil-loaf

I’m cur­rently on the hunt for vegan pas­try that I can quickly braid over the lentil loaf. This recipe looks so scrumptious.

I’ll be mak­ing my Por­to­bello Mush­room Gravy to pour on top. I’m mak­ing a dou­ble batch this year as I’ll be attend­ing two din­ners and I def­i­nitely don’t want to run out. mmmmm mush­room gravy.…

Instead of mak­ing pump­kin pie this year, I’m tak­ing the easy way out and buy­ing a vegan pump­kin pie. Actu­ally I’ve already bought a few of them. One for each din­ner and an extra for daily con­sump­tion (obvi­ously). Right now many Toronto bak­eries are stock­ing them includ­ing Apieca­lypse Now, Through Being Cool Vegan Bak­ing Co., Bunner’s Bake Shop, Tori’s Bakeshop and even Whole Foods (Yorkville)!

Overview of Pumpkin Pie

I will also be bring­ing a Tofurky Roast for fun.

I’m count­ing on oth­ers to pro­vide the roasted veg­gie side dishes. But if you are look­ing for ideas, here are some tasty ones.

So happy thanks­giv­ing to one and all. Let us take time this thanks­giv­ing to think of the beau­ti­ful, intel­li­gent, and socia­ble turkeys who are killed in the name of a hol­i­day which is sup­posed to be about grat­i­tude and the harvest.

Let us instead enjoy the mul­ti­tude of plant-based dishes avail­able to us and cher­ish being with loved ones big and small. Happy thanksgiving.

Oy Vegan!

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Meatless Monday Recipe

Happy Mon­day all!

Hope every­one enjoyed this past Mother’s Day. I sure did despite it rain­ing and even snow­ing at one point! Just when we thought sum­mer was around the corner…

In hon­our of the not-so-warm weather, I’m going to share a recipe with you just in time for meat­less monday.

Today’s recipe: French Lentil Soup.

This soup is awe­some for a num­ber of reasons:

1. Lentils are amaz­ing because they are high in iron.

2. The vit­a­min C from the tomatos help us absorb the iron in the lentils!

3. It’s really tasty!

4. It’s not expen­sive to get these ingre­di­ents and it’s easy to make! woot woot!

photo

French Lentil Soup

(Source: About.com)

Prep Time: 5 minutes

Cook Time: 45 minutes

Total Time: 50 minutes

Ingre­di­ents:

  • 2 table­spoons olive oil
  • 1 1/2 cups chopped onions
  • 1/3 cup finely chopped celery
  • 2 medium car­rots, chopped
  • 2 cloves gar­lic, crushed and chopped
  • 1/2 tea­spoon salt
  • 1/4 tea­spoon dried thyme
  • 1/4 tea­spoon ground black pepper
  • 4 cups veg­etable broth
  • 1 1/4 cups french lentils, rinsed
  • 14-ounce can petite diced toma­toes or dice the equiv­a­lent amount of fresh tomatos
  • 2 tea­spoons apple cider vinegar

Prepa­ra­tion:

In a medium saucepan, sauté the onions, cel­ery, car­rots, and gar­lic over medium-high heat for 12 to 15 min­utes. Once the veg­eta­bles have just started to turn light brown, add the salt, dried thyme, and black pep­per to the pan. Con­tinue cook­ing and stir­ring the mix­ture for 1 minute.

Add the veg­etable broth, lentils, and diced toma­toes to the pan. Bring the soup to a boil, and then reduce the tem­per­a­ture slightly so that it is sim­mer­ing. Sim­mer the soup, cov­ered, for 30 min­utes, until the lentils are ten­der. Purée 1 3/4 cups of the soup with the cider vine­gar and stir the pureed mix­ture back into the soup. Serve the soup hot or store it for up to three days in the refrigerator.

This French lentil soup recipe makes 6 serv­ings. Enjoy!

Until next time, my mother and I in the 1980s wish you a happy meat­less monday!!

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Oy Vegan!

 

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