Easy Lentil Soup

ONE
3 cups dry lentils
7 cups water (more as needed)
salt, to taste

TWO
8 cloves garlic, pressed
1 onion, chopped
2 stalks celery, minced
2 medium carrots, chopped
1 tsp basil
1/2 tsp thyme
1/2 tsp oregano
ground black pepper, to taste

THREE
2 ripe tomatoes (drop them in boiling water for 10 seconds, peel, and squeeze the seeds, then chop)
red wine vinegar, to drizzle

Place lentils, water, and salt in a pot. Bring to a boil, lower heat, and simmer, covered, for 20 minutes. Add ingredients in TWO and simmer for another 20 minutes, stirring occasionally. Add the tomatoes and cook for another 5 minutes. Serve hot with a drizzle of vinegar.

Original from Moosewood

Butternut Squash & Spinach Enchiladas with Enchilada Sauce

I'm in love with these!

ENCHILADA SAUCE
1 onion, chopped
1 tsp olive oil
1 1/5 tsp ground cumin
2 tsp chili powder
3 cups fresh tomatoes, chopped
1 cup water (or tomato juice
salt, to taste
8-10 cloves garlic, pressed
black and cayenne pepper, to taste

In a saucepan, sauté the onions, covered, over low heat, until they are translucent. Add the cumin and chili powder, and cook for another 3-5 minutes. Add the tomatoes, water, and salt, bring to a boil and then turn down the heat and simmer, covered, for about 30 minutes. At some point while it simmers, add the garlic (the later you add it, the more it will taste like garlic).  Using a blender or mixer, blend into a sauce.

Original in Moosewood

ENCHILADAS
1/2 butternut squash
water
1 onion, finely chopped
4 cloves garlic, pressed
4 sun dried tomatoes, chopped
1lb spinach
salt, to taste
shredded Swiss fat-free cheese (I found fat-free Swiss, cheddar, and mozarella at Bloomingfoods!) (If fat is no concern in your diet, use goat cheese)
5 tortillas

Original in Allrecipes.com

Cut the butternut into two halves, put them upside down in a microwave safe dish (or you can use the oven as well) and pour some water in the bowl. Microwave for 10-12 minutes, until it can be pierced with a fork. Once it's cool enough to handle, take out the flesh and put it in a bowl. While the squash cooks, in a saucepan, sauté the onion and garlic, covered, over low heat, until the onions are translucent. Add the chopped tomatoes and spinach and cook, covered, until the spinach has wilted. Season with salt and add to the squash.
Lightly moist a tortilla with water and place some of the filling in the middle. Put some cheese on top. Roll it up and close it like little packets and place in an oven dish. Repeat with the rest of the tortillas and pour some of the Mexican sauce on top. Cook at 350F for 30 minutes. Serve with a some extra Mexican sauce.

Naked Burrito III

1 cup lentils

1/2 package spinach, frozen (or fesh)
1 cup broccoli, cut into florets
1 can garbanzo beans, drained and rinsed
1 tomato, chopped

Pico de Gallo (store bought or see recipe here)

Put lentils in a pot, cover with water, and bring to a boil. Cook until just chewable and add the spinach. When the spinach has wilted, drain the remaining liquid. Add the rest of the ingredients (except the pico de gallo) and cook on low, covered, for a few minutes. Add your favorite sauce (I used Home Folks BBQ sauce, all natural) and serve over rice with pico de gallo or mango salsa.

Brazilian Black Bean Soup

2 cups dry black beans (soak the beans for at least 4hrs, but better if soaked overnight)

4 cups of water

ONE
1 tsp olive oil
3 cups onion, chopped
5 cloves garlic, pressed
2 tsp ground cumin
1 large carrot, chopped


TWO
1 red bell pepper, chopped
5 cloves garlic, pressed

THREE
1 1/2 cups orange juice
2 tomatoes, chopped (optional)
cayenne pepper, to taste
black pepper, to taste
salt, to taste

In a large pot cook the beans until tender, about 1 1/4 hours. If you have a pressure cooker (my mom gave me one for my birthday last year and I packed it in my suitcase!) it will only take 15 minutes!
While the beans cook, sauté the ingredients in ONE over low heat and covered, until the carrots are barely tender. Add the ingredients in TWO and cook for 10 more minutes. Add the mixture to the beans and add the ingredients in THREE. Cook for 10-15 more minutes. Using a blender or mixer, blend half of the soup (leave it chunky) and serve with a dollop of fat free plain yogurt and garnish with cilantro.

Original in Moosewood

Spicy Orange Seitan Stir Fry

ONE
1 tsp peanut oil (or sesame, or olive)
1 package seitan cut into cubes

TWO
zest of 1 orange
1-2 dried chili peppers, minced (these are hot!!!)
4 large pieces or orange peel
1 large piece of fresh ginger, zested (3-4 tbsp)
5 cloves garlic, pressed or minced

THREE
4 carrots, chopped
1 head of broccoli cut into florets
1/3 cup water

FOUR
1/2 tbsp corn starch
juice of 4 oranges
3 splashes of rice vinegar
3 splashes tamari sauce

In a wok, sauté the seitan over low heat for about 4 minutes. Add the ingredients in TWO and simmer, stirring constantly, for a few minutes. Add the ingredients in THREE and cover. Cook for about 3 minutes. In a bowl, add the cornstarch and add a little bit of orange juice. Stir until you have a paste and then add the rest of the juice slowly and stirring constantly. Add the reminder of the ingredients in FOUR. Add the mixture to the wok. Cook, covered for 5 minutes. Uncover and turn up the heat. Let it boil until thickened and until some of the liquid is gone.

Serve over rice.

Original in Recipe Relay

Naked Burrito II (aka lazy dinner...)

1 sweet potato, cubed

1 tsp olive oil
1 onion, chopped
1 plantain, chopped
1 bunch kale, rinsed and chopped
1 package seitan
1 can black beans, drained and rinsed
BBQ sauce
hot sauce

1/2 tomato, chopped

1 cup brown rice

Cook the rice following your favorite method.
While the rice cooks, in a saucepan, boil the sweet potato until just tender. Drain and reserve.
Sauté the onion and plantain for a couple of minutes and add the kale. Cover and simmer until the kale is bright green (do not let it wilt). Add the seitan, beans, and sweet potato. I bowl, pour some BBQ sauce and add a little bit of hot sauce (to taste). Add the sauce to the veggies. Serve over brown rice and add some tomato on top.