Mexican Red Lentil Stew

I found this recipe on Kalyn's Kitchen and made some adaptions and I had red lentils in the pantry - so I had to try this one. I also wanted something yummy to serve along with the stew. Well, yesterday morning I was watching Mexican Made Easy on the Food Network and she (Marcela Valladolid) made Chicken Tostadas. I had some of her left over refried beans in the frig, so I made this recipe without the chicken (I didn't even use a replacement) and made the Fresh Tomatillo-Avocado Salsa (see link for both) and they were awesome. I hope you'll find the time to try these dishes, they were definitely make agains!! 

• 1 cup dry red lentils
• 2 cups water
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 1 cup finely chopped celery
• 1 tablespoon minced garlic (I used the jarred minced garlic)
• 1/4 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon chile powder
• 1 can fire-roasted tomatoes 
• 2 cups vegetable broth
• 1 teaspoon of your favorite hot sauce - more or less to suite your taste
• salt and fresh ground black pepper to taste
• 1/4 cup fresh squeezed lime juice
• 1/2 - 1 cup chopped fresh cilantro
• Garnish (optional): cut limes and vegan sour cream  for serving the soup

Put red lentils in a small pot, add 2 cups water. Bring to a boil, turn off heat and cover. Let lentils sit in the hot water 30 minutes.

While lentils are cooking in the water, finely chop onions and celery and mince garlic (or you can use minced garlic from a jar like I did.) Heat olive oil in heavy soup pot, add onion and celery and saute for 3-4 minutes, just long enough that vegetables are starting to soften. Add garlic and cook a few minutes more. 

Add ground turmeric, ground cumin, and chile powder, stir, and cook 1-2 minutes more.

Add diced roasted tomatoes, vegetable broth, and hot sauce. Add lentils after they have soaked for 30 minutes, then let soup simmer for 15-30 minutes (or until lentils are as soft as you'd like them. I simmered it about 25 minutes.)

While soup cooks, wash, dry and finely chop 1/2 - 1 cup fresh cilantro and squeeze limes to get 1/4 cup fresh lime juice. When the lentils are softened as much as you'd like, stir in chopped cilantro and lime juice and cook 5 minutes more.

Serve hot, with additional cut limes to squeeze into the soup. Can top with sour cream or vegan substitute if desired.

I served the soup with the Tostadas and Fresh Tomatillo-Avocado Salsa.

What a delicious meal!

Carne Guisada

• 1 small onion, chopped             
• 2 cloves garlic, minced
• 2 jalapeno peppers, seeded and chopped
• 1/4 cup margarine
• 3 tablespoons flour
• 3 roma tomatoes, chopped
• 2 cups water
• 2 teaspoons cumin
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 teaspoons chili powder         
• 1/2 teaspoon oregano
• 1 tablespoon soy sauce
• 2 teaspoons cilantro, chopped
• 1 package Gardein Beefless Tips
• 1/4 cup vegan cheese 

In a large skillet, heat the margarine until melted.  Add the onions and sauté until soft, about 5 minutes.  Add the garlic and jalapeno, sauté for two minutes or until peppers are soft. 

Add flour and stir.  Cook until flour mixture is lightly browned.  Add tomatoes and stir.  Cook until tomatoes are slightly softened.  Slowly add water and stir while adding water gradually.  Next add the seasonings and soy sauce.  Simmer for about 20 minutes, or until sauce has thickened.  

Add Gardein and cilantro.  Simmer for 10 minutes or until Gardein is heated through.  

Serve on tortillas with cheese. 

You can add some Toffuti Sour Cream and pickled jalapenos for garnish. I like to serve my Carne Guisada in a bowl with sour cream and jalapenos with the tortilla on the side. 

I made Tortilla, Bean and Cheese Casserole from "Mexican made simple" to go with this. 

Linguine with Meat Sauce Casserole

I adapted this rich and creamy entree from a 2001 Southern Living dish. I made it Vegan by using the ingredients listed as substitutes for theirs. It's so creamy and yummy, you have to try it!

• 1  package MorningStar crumbles
• 1  teaspoon  bottled minced garlic
• Vegetable cooking spray
• 1  (28-ounce) can crushed tomatoes
• 1  (8-ounce) can tomato sauce
• 1  (6-ounce) can tomato paste
• 2  teaspoons agave nectar
• 1/2  teaspoon  salt
• 8  ounces Dreamfields linguine
• 1  (16-ounce) container Tofutti Sour Supreme
• 1  (8-ounce) package Tofutti Better than Cream Cheese
• 1  bunch green onions, chopped
• 1 1/2  cups  (6 ounces) Veggie Shredds mozzarella cheese

Preparation

Cook beef and garlic in a Dutch oven coated with cooking spray, stirring until is no longer frozen.

Stir in tomatoes and next 4 ingredients; simmer 30 minutes. Set meat sauce aside.

Cook pasta according to package directions, omitting salt and oil; drain. Place pasta in a 13- x 9-inch baking dish coated with cooking spray.

Stir together sour cream, cream cheese, and green onions. Spread over linguine.

Top with meat sauce.

Bake at 350° for 20 to 25 minutes or until thoroughly heated. Sprinkle with mozzarella cheese, and bake 5 more minutes or until cheese melts. Let stand 5 minutes.

* Regular linguine may be substituted.

** To lower sodium, omit the salt and use reduced-sodium canned tomato products.

Sweet Potato and Black Bean Enchiladas

I was looking for a different type of enchilada. Something without meat and I found this recipe online and made a few modifications.. and here is what I came up with.....

Ingredients:

• 2 sweet potatoes (cooked, peeled and mashed)
• 2 chipotle peppers in adobo sauce (chopped)
• 2 tablespoons cilantro (chopped)
• 1 tablespoon vegetable oil
• 1 onion (chopped)
• 2 cloves garlic (minced)
• 1 can black beans (black or kidney, drained and rinsed)
• 1/2 cup water
• 2 tablespoons chili powder
• 1 tablespoon cumin (ground)
• 2 tablespoons soy sauce
• 2 tablespoons cilantro (chopped)
• 8 small whole wheat tortillas
• 1 can green enchilada sauce
• 1 handful cheddar cheese (grated)

Directions:
Mix the sweet potatoes, chipotle peppers and cilantro. Set aside.

Heat the oil in a pan. Add the onions and saute until translucent. Add the garlic and saute until fragrant. Add the beans, water, chili powder, and cumin, soy sauce and cook until most of the water has evaporated. I like this on the dry side. 

Mix in the cilantro and remove from the heat.
Place some of the bean mixture and potato mixture into a tortilla and wrap it.

Spray a 13x9 inch dish with cooking spray. Add the enchiladas as you roll them. and top with the enchilada sauce and then sprinkle with the cheese.

Bake in a preheated 350F oven until the cheese is melted and the enchiladas are hot. It took about 30 minutes to get hot all the way through. Garnish with some sour cream and pickled jalapenos.

Pad Thai

• 1 package stir-fry rice noodles (you can use linguine) 
• 1/3 cup lime juice
• 1/3 cup water 
• 3 tablespoons brown sugar
• 1/3 cup stir-fry sauce
• 1 tablespoons 5-spice powder
• 1 tablespoon rice wine vinegar
• 1/2 teaspoon cayenne pepper
• 3 gloves minced garlic
• 6 tablespoons sesame oil 
• 1 package extra firm tofu, mashed into smallish clumps
• 1 package morningstar chicken strips
• 1 can baby corn (drained and cut into bite sized pieces) 
• 2 cups fresh snow pea pods
• 1/4 dry roasted peanuts
• 2 cups fresh mung bean sprouts
• 4 fresh green onions (chopped, sprinkled over the top as garnish)
• 1/4 cup fresh cilantro (chopped, sprinkled over the top as garnish)
• lime (sliced into 4 wedges - one for each serving)

Prepare noodles as directed on the package. If they only need to be heated you can prepare them towards the end.  

In a bowl, mix lime juice, water, brown sugar, stir-fry sauce, 5-spice powder, vinegar, pepper and 1 tablespoon of the sesame oil.

In a wok, heat 1 tablespoon of sesame oil over medium heat. Cook the garlic in the warm oil for less than a minute. Add the mashed tofu and fry for about 2 minutes. Remove them from the wok when they turn golden brown and set aside.

Add the remaining oil to the warm wok. Be careful - it may splatter. Toss in vegan chicken, baby corn and pea pods and cook. Stir frequently - so they cook evenly. Once the vegetables become tender - pour the lime sauce in. Then add the tofu and mix well. Then add in the cooked noodles. Stir in peanuts, bean sprouts and half of the cilantro. Let this cook for 3-5 minutes. It depends on how saucy you want your dish to be. The longer you cook it - the more liquid evaporates and soaks into the noodles.

Serve this with the green onions and cilantro sprinkled over the top and a lime wedge on the side.

Grilled Vegetable Sandwiches

My husband, Jack, and I have been eating Vegan for about the last four months. This is mainly a health choice although I've did eat Vegetarian for a few years. I like to take everyday recipes and Vegan them up. I hope you enjoy my first post. 

Grilled Vegetable Sandwiches:

• 1 large red bell pepper
• 1 medium red onion
• 1 large zucchini
• 2 tablespoons olive oil
• salt and pepper to taste

Basil-Lemon Mayonnaise:

• 1/4 cup Veganaise
• 2 tablespoons minced fresh basil
• 1 Tablespoon lemon juice
• 2 minced garlic cloves

Other Ingredients:

• 4 multi-grain sandwich rounds
• 4 slices soy cheese (which ever variety you enjoy)
• 1 medium tomato
• 1/4 cup hummus

Cut the red peppers into eights; cut onion and zucchini into 1/2 inch slices. Put all the veggies in a zipper baggie and add olive oil, salt and pepper. Shake well to coat veggies. Grill veggies in a grill basket over  medium heat until you get some grill marks (can also be broiled). Cool slightly.

Combine mayo, basil, lemon juice and garlic; spread over bottoms of your sandwich bread. Layer with cheese, grilled veg and tomatoes. Spread hummus over the inside top of your upper bread slice. Replace tops. Enjoy!