Lentil "Meat"balls w/ Roasted Veggie Sauce

This recipe is adapted and made better from one I found on Vegweb.com.

Lentil Balls:
Cook 2 cups of red split lentils in about 3 cups of water
Add in about 1 tsp. of dried oregeno and 1 tsp. of Thyme
Salt and pepper

Cook until the lentils are soft but not mush (still have their shape).

Then to the lentils add 3 cloves of Garlic, diced
1 Tbsp. of Nutritional Yeast flakes
A pinch of Nutmeg
(taste to check the amount of salt)
Then 1 cup of instant Polenta

cook a few minutes more stirring constantly (and adding a little more water if you need to)
Add in a few Tbsps. each of fresh chopped Parsley and Basil.
In a small sautee pan, sautee about 1/2 of a small onion in some olive oil and salt, add this to the mixture.
*Cut (or sprinkle in) some Dulse (a nice mild, non-fishy seaweed that is high in Iodine) to add to nutritional content *optional*
Then finish off with 1 cup of quick cooking oats, and mix really well so you have a nice stiff batter.

Oil your hands, start the oven pre-heating at 400 F (200 C), and start a cast iron skillet warming on high. Roll the dough into "meat"balls. Add coconut or olive oil to the skillet and lightly brown the meatballs on all sides. Remove them to a paper towel lined plate. Then, when they are all cooked up in the pan, place them on vegetable paper (wax paper, or silpat), and bake them in the oven for 15 minutes to get them dried out a little better. Serve warm with Roasted Veggie Sauce or a marinara of your choice.

Killer Roasted Veggie Marinara Sauce:
Start cooking down a bunch of tomatoes in a pot (I don't peel them, or even cut them, I just squeeze them and tear them apart over the pot with my hands, very therapeutic).
Add to the pot, 1 chopped onion, salt, pepper, dried oregano, dried thyme.

Meanwhile, in a roasting pan, roast up the following in olive oil:
1-2 carrots, diced
1 onion, diced
6-7 mushrooms
1/2 red pepper, sliced
1/2 green pepper, sliced
5 cloves of garlic, left in their skin (do not add olive oil to this, just make room on the roasting pan for them
Salt them
Roast at 400 for about 20 minutes, until all veggies are soft, but not too brown

Add the veggies to the tomatoes that have been cooking down for a while, (peeling the garlic), and cook between 20-45 minutes more, (the longer you cook the richer the sauce) over med. low heat, with the lid on. When done cooking, add in a a bunch of chopped parsley and a bunch of chopped basil (or as much as you desire) and salt and pepper to taste. Blend this sauce all together with a handblender submerged in the pot. Enjoy.

I sauteed some mushroom and onions, and mixed in the sauce, then poured it over the "meat"balls with some fine shreds of fermented, hard goat cheese (like an asiago).

Quinoa and 3 Bean Chili

This is not exact science, but I will attempt to give a good idea of what is in my chili.

In a smaller pot:
Sautee 1/2 small onion, chopped and 2 cloves of minced garlic in coconut oil (or olive oil) with a sprinkle of sea salt
When that cooks a few minutes, add in about 3/4 cup quinoa and 1/2 cup split red lentils
Sautee this together 2 minutes. Add roughly 3 cups of water, and bring to a boil, then reduce heat and simmer until tender (about 20 minutes) adding in water if needed.

In a big soup pot while the quinoa and lentils are cooking:
Sautee together with salt and coconut oil:
1 large onion chopped
3-5 cloves of garlic minced (depending on how much you like)
2 carrots, chopped small
2 stalks of celery, chopped small
Put lid on and cook down, sweating off the veggies about 8 minutes.
Add in 1 vegan boullion cube, 1 jar of tomato sauce, and about 8 cups (this is a guess) of water. Bring to a boil with a mixture of these spices:
1 tbsp. mild chili powder
1 tsp. of cumin
dash of cayenne pepper
1 tsp. of dried oregeno
1/2 tsp. black pepper
1/2 tsp. paprika (smoked is best if you can find it)
tiny pinch of cinnamon
pinch of a curry mix you like

Once mixture comes to a boil, add in a mixture of:
1/2 green pepper, chopped
1/2 red pepper chopped
2-3 tomatoes (half, and then with hands, squirt juice and seeds into pot and roughly tear with your hands into the pot into bite-sized chunks)

Cook until the peppers and tomatoes have cooked down and softened with lid on pot over mild heat.
When they have cooked down, add in 1 jar each of:
black beans
white beans
red kidney beans
and also add the lentils and quinoa to pot
add more water if necessary to make a stew like consistency, and taste to adjust seasonings. Cook together for 5-10 minutes over low heat (so as not to make the beans over-mushy). Serve with Vegan cornbread recipe.

Creamy and Divine Cauliflower Casserole

Coat pan with olive oil or coconut oil

1/2 head cauliflower, cut into bite sized pieces

1 red pepper, chopped

1 large potato shredded and sauteed for a few minutes in coconut oil

10 mushrooms, sliced

For the sauce:

1 tablespoon coconut oil

1/4 cup rice flour

1 1/2 cups coconut milk

1/2 Tbsp. dijon mustard

1 teaspoon granulated onion

1 teaspoon garlic powder

3 Tbsp. nutritional yeast

1 tsp. dried Herbes de Provence spice blend

1/4-1/2 cup vegetable broth (or vegan bouillion cube with = water)

1/4 cup bread crumbs (homemade bread crumbs work, or walnuts to do gluten free)

Directions:

1. Sautee the cauliflower with a little salt, about 5 minutes or until it just starts to soften up a bit. Put aside in a bowl.
2. Meanwhile, melt coconut oil over medium heat in heavy saucepan. Add flour and stir constantly for 1-2 minutes. Whisk in milk, whisking constantly over medium low heat until thickened.

3. Add mustard, garlic, onion and nutritional yeast, rest of herbs, and salt to taste. Add vegetable broth, just until sauce is thinned enough that it is makes a nice creamy sauce. Coat a casserole dish with oil.

4. Sautee the shredded potatoes in a pan with coconut oil until they start to soften

5. Add vegetables to casserole pan. Pour sauce over vegetables and stir until coated. Add breadcrumbs on top and bake for about 30 minutes, until top is browned, and creamy bubbles are going up the side of the dish. (glass baking dish is great for this)

Source of recipe: I modified a recipe on vegweb.com, here is the original if you would like to see, (those are my pictures on the recipe page btw): http://vegweb.com/index.php?topic=35259.0

Makes: 4 servings, Preparation time: 20 minutes, Cooking time: 25 minutes?
‘

Black Bean, Butternut Squash, Lentil Chili

About 2 cups cooked black beans (I make mine from scratch but a can or 2 will do)
1/4- 1/2 cooked roasted Butternut Squash (or about 1 1/2 cups small cubed)
**Note- you could also use Sweet potatoes, Pumpkin, or kabocha squash**
1 Med. Onion, diced
2 large garlic Cloves, minced
EVOO
about 1 cup red lentils
2 Carrots, diced
2 stalks celery, diced
2-3 med. potatoes, diced
1 lg. Can of Tomato Sauce (salt added)
2-3 Tbs. Chili powder
**I use Penzey's Spices- Best spice blends around! Chili Con Carne seasoning with a little Chicken Taco seasoning- http://penzeys.com/cgi-bin/penzeys/shophome.html
**Chili spice blends and mexican or Southwest spice blends work well too, or add in about 2 tsps. Cumin to your Chili powder***
Water
Salt & Pepper
**Optional- can of Diced tomatoes, or some chopped tomatoes, Green or red peppers, corn

This isn't an exact recipe- sorry, but you should have no problem if you have the basic ingredients. I just use what I've got.

Cook the black beans in a separate pot (make sure you soak overnight). Set aside.
Saute together the onions and 1/2 the garlic for a few minutes. Add in red lentils, salt, and enough water to just cover, cook about 8 minutes. Throw in chopped celery, carrot, potatoes,(raw squash if using),and 1 Tbsp. of Chili powder, and simmer for about 10 minutes. Pour in tomato sauce and add in enough water to come just over the contents of pot (*add fresh tomatoes, peppers, and/or corn here if using)(*if you use a can of diced tomatoes, you won't need to add much water at all, just don't drain the can). Add in another 1-2 Tbs.Chili powder, (and cumin if you don't have other spice blends). Bring to a boil, then reduce to a simmer, lid on to keep in the heat. When the potatoes (and raw squash) are fully cooked, add in black beans, rest of garlic, and roasted squash, cook minute more. Add salt and pepper to taste. Let sit for 10 minutes to really meld together.

Goes Great with my Vegan (or dairy free) Cornbread recipe!

Italian Stuffing Creation

Preheat oven to 350

1 regular loaf bread, a few days old and rather dry, crumbled
(set aside in large bowl)

Saute together:
1 large onion
2 cloves chopped garlic
1 Med. Zucchini chopped in 1/2 inch chunks
2 large stalks celery. diced
a splash of Balsamic Vinegar
a splash of red wine (optional)
salt to taste
**Do not over-cook. Leave a little on the crunchy side)
Then scrape into bowl with bread

Pour in tomato sauce (with salt added) and a little water to make mixture nice and goopy, but not overly goopy, so that the bread still has some form to it. Then add in a dash of Olive oil.

Oil a 9x13 pan, and spread mixture into pan.
Bake about 45 minutes un-covered (watch so bread at top does not burn- but just gets slightly crispy) cook until it is rather firm to the touch, but it will harden more upon standing. Let cool about 10-15 minutes.
Serve with spaghetti sauce on top or side.

Split Pea and Sweet Potato Dal

Split Pea and Sweet Potato Dal
(once again, don't know where it came from)

1 Tbs. EVOO
1 lg. onion chopped
2 tsp. black mustard seeds
1 tsp. Fenugreek seed (optional)
1 jalapeno minced (optional)
2 Tbs. minced Ginger
4 tsp. Ground coriander
1 Tbs. Cumin
1 tsp. Turmeric
6 cups water
2 cups yellow split peas (sometimes I use brown lentils)
1 med. Sweet potato cut into 1/2 inch dices
After cooking add:
2 Tbs. fresh Lemon juice
1 Tbs. Agave or sugar
1 Tbs. Salt
Cayenne pepper

Herbed Lentils and Vegetables

Herbed Lentils and Vegetables from wholefoods

1 cup lentils, soaked
3/4 tsp. salt
1/4 tsp. Black pepper
1/4 tsp. dried oregano
1/4 cup fresh lemon juice
2 Tbs. EVOO
1 Tbs. Dijon Mustard
1 Red bell pepper, diced
3 scallions, thinly sliced
3 Tbs. Chopped fresh mint
3 cups Broccoli- Steamed
2 Carrots- Steamed

Cauliflower Marranca

Cauliflower Marrance From Moosewood

1 1/2 cups raw millet
2 1/2 cups water
1 Tbs. EVOO
2 cups chopped onion
1 lb. mushrooms, sliced
black pepper to taste
1 1/2 tsp. salt
1 tsp. Basil
1 lg. cauliflower, in 1 inch pieces
3 med. cloves garlic, minced
2-3 Tbs. Lemon juice

Cook millet 15-20 minutes until tender, then transfer to bowl, and fluff.
Saute mushrooms, pepper, salt and basil, for 5 minutes. Add cauliflower and garlic, and saute about 10 minutes, until tender. Add lemon juice.
Stir veggies into millet, mix well, and serve.

Felafel

Felafel From Moosewood

4 cups cooked chickpeas (about 2 cans if using canned, drain)
4 med. cloves garlic
2 tsp. cumin
1 tsp. turmeric
1 tsp. salt
1/2 cup finely minced onion
1/4 cup (packed) minced parsley
1/4 cup water
1 tbs. lemon juice
1/3 cup flour
Coconut oil for frying

Puree in food processor. Add flour, and mix together. Drop tablespoons full when oil is hot, and pan fry until golden brown.

Raw Version. Puree sprouted chickpeas with same ingredients and some raw tahini. Leave out flour, or use healthy flour like coconut or kamut. Can either warm through, or dehydrate a while. Use with dipping sauce.

Tahini- Lemon Sauce

3/4 cup sesame tahini (can use either toasted or raw)
5 Tbs. Fresh lemon juice
1 small clove garlic, minced
3/4 to 1 1/2 cups water (depending on desired thickness)
1/2 to 1 tsp. salt to taste
handful of finely minced parsley

I usually put it all in a small food processor, but you can just chop everything really fine and whisk.

Polenta

Polenta

5 cups water
1 1/2 cups coarse cornmeal
1/2 tsp. salt

Bring 4 cups water to boil. Combine cornmeal, with remaining 1 cup in bowl. Add into boiling water. Add salt, whisk together. turn heat down, and cook until tender and thick.

Satyamma' Famous Cauliflower Curry

Cauliflower Curry From Moosewood

2 Med. Potatoes
------
1/2 cup Shredded Unsweetened coconut
1 Tbs. Mustard Seeds
3 Med. cloves garlic, peeled
1 1/2 Tbs. Minced Ginger
1/2 cup lightly toasted peanuts
1 tsp. Tumeric
1/2 tsp. ground cloves or allspice
2 Tbs. Toasted Cumin Seeds
1 to 2 Tbs. toasted sesame seeds
1/4 tsp. cayenne
1/2 cup water (more as needed)
--------
1 to 2 Tbs. peanut oil
1 1/2 cups chopped onion
1 tsp. salt
1 lg. cauliflower, cut into 1 in. pieces
1 med. carrot, thinly sliced
Optional:
1 cup cooked chick peas
3 to 4 Tbs. Lemon juice

Cook potatoes until tender, drain.
Place next 11 ingredients in a blender and puree together, add water as needed.
Heat oil in lrg. deep skillet, add onion and salt, saute 5 min. over med. heat. then add cauliflower and carrot and mix well. Cover and cook 10 min., then add the spice paste. mix well, cook covered over low heat until cauliflower is tender. Add water to prevent sticking if necessary.
Add the cooked potatoes and chickpeas, and lemon juice, cook a few minutes. Serve hot over rice.

Samosas

Samosas From Moosewood

The Dough:
2 1/2 Cups Flour
1/2 tsp. Salt
1 C. Coconut Milk
Extra Flour as needed
Mix Dry ingredients. Make a well, then pour in Coconut milk. Mix first with spoon, then with hands. Do not overmix. Add extra flour as needed to prevent from stickiness. The dough should be quite soft. Cover and set aside.

The Filling:
2 lg. Potatoes
1 Tbs. EVOO
1 Cup Finely Minced onion
2 med. Cloves Garlic
1 Tbs. Freshly Grated Ginger
1 tsp. Mustard Seeds
1 tsp. Dried Coriander
3/4 tsp. Salt
1 1/2 cups uncooked green peas (frozen thawed is fine)
2 Tbs. Lemon Juice
Cayenne to taste

Steam potatoes, and then half mash, leaving large chunks. Add in the rest of the ingredients, and mix together.

Pre-heat oven to 425.
Once both dough and filling are complete, you can do one of two things. My quick simple way is to bake it all together as one big pie. The recipe wants you to roll out the dough and cut into 1 inch balls, then roll out to 5 inch circles. (This is very time- consuming, but for a special occasion, fun and good).
To make a giant pie, use a lasagna pan, that has been oiled. Cut dough in half (leaving a little more on one half than the other). Use the large ball to make the bottom, rolling out, and adding extra flour if needed. Put in bottom of lasagna pan, and stretch and form it up the sides as best as you can. Add the filling, spreading out even. Roll out the top, and make sure the bottom and top crust are together, patting down. Oil the top lightly.
Bake at 425 for 20 minutes, then without opening oven, lower the temp to 375 for 10 more minutes, or until the top crust is a little crisp and lightly golden.
Take out and cool. Slice into squares.

Optional Dipping Sauce:
1/2 cup cider vinegar
1/2 cup water
3 Tbsp. Brown Sugar
1 Small Clove Garlic
1 tsp. Salt

Place all ingredients in a small saucepan. Stir until sugar dissolves. Heat to boiling, then let simmer uncovered for about 10 minutes. It will reduce slightly.
Serve warm or at room temp. (It will be sort of stinky, but don't let that stop you, it is really yummy!)