October 26, 2009 in Gluten Free, Healthy Fare, Vegan Recipes, Vegetarian Entrees
Some more legume love coming your way – I eat lentils more regularly than just about any other pantry staple. Dahl, soups, and stews are the most common, but I’m always up for more. Of course, the Legume Love Affair event is the perfect excuse! (Thanks to Susan for the original concept!) Read the rest of this entry →
March 19, 2009 in Gluten Free, Healthy Fare, Vegan Recipes, Vegetarian Entrees
It’s another pantry kinda day, but since things are getting springier and springier around here, I thought I’d lighten it up a little. I love lentils, as well you know, but rather than my usual soups and stews, here’s a nice versatile salad, good on its own or as a template for your own tastes. Try adding your own favorite raw diced veggies!
SPRING LENTIL SALAD
2 cups green lentils, sorted and rinsed
1/2 cup red wine vinegar
1/4 cup extra-virgin olive oil
1 teaspoon Dijon mustard
1 teaspoon salt
1/2 teaspoon coarse black pepper
2 tablespoons fresh parsley, finely chopped
1 tablespoon finely chopped fresh thyme leaves
1 cup carrot, diced
1 red bell pepper, diced
Cover the lentils with about 2-3 inches of water and boil until tender, approximately 20 minutes. Meanwhile, whisk the vinegar, olive oil, mustard, salt, pepper, parsley and thyme together in a large mixing bowl. Chop the veggies and herbs. Drain lentils when finished. Add the warm lentils, carrots and bell pepper, and any other veggies you fancy, and stir to combine. Serve warm or at room temperature.
If you’re feeling like a splurge, I like to top each serving with a dollop of goat cheese. To stretch this more indulgent item out, try blending it with equal parts much-less-expensive cream cheese. You still get the tang of the chevre, which pairs well with the flavors of the salad, and the creamy texture is a nice contrast to the texture of the lentils and vegetables.
— posted by Anne
March 5, 2009 in Gluten Free, Healthy Fare, Side Dishes, Vegan Recipes, Vegetarian Entrees
This is a perfect side dish for just about any meal, very high in protein, iron and fiber. You can use whatever rice appeals to you most – I generally prefer short-grain brown rice, but in this recipe I used “forbidden” black rice and found it very visually appealing. I do recommend it if it’s available to you. This does involve a few separate preparations, but though it takes a little time, it’s nothing difficult.
You can also experiment pretty broadly with seasoning. I recently tried finishing it with rice vinegar and a touch of sesame oil and thought it was terrific; I may go with even more Asian in flavoring for this in the future, perhaps adding some toasted sesame seeds and scallions as well. As it stands, it’s mild – perfectly nice on its own or as a template for other flavors.
MIXED GRAIN & BEAN SALAD
1 cup brown rice, black rice, or other rice of your choice
1 teaspoon salt, plus more to taste
1 cup green lentils, sorted and rinsed
1 cup quinoa
1 shallot, minced
1/3 cup olive oil
3 tablespoons red wine vinegar (sherry is also good if you want to splurge)
1 15 ounce can garbanzo beans, drained and rinsed
1/3 cup sundried tomatoes, minced (about eight)
1/2 cup flat-leaf parsley, minced
coarsely ground black pepper to taste
The first few steps can be cooked simultaneously, provided you have three pots and three timers.
Whew! While you have all those balls in the air, saute the shallots in the olive oil for 5Â minutes. Strain out the shallots and set aside. Put vinegar in a large salad bowl and whisk in the shallot-flavored oil. Add the sundried tomatoes and chickpeas. When the rice, lentils and quinoa are done, add them to the large bowl along with the parsley and toss everything together! Add additional salt and pepper as desired, and possibly a touch more vinegar.
I like this slightly warm but not, with the leftover heat from the cooked grains, but it’s also just as good chilled the next day. It makes a good amount, so unless you’re feeding a big crowd, you’ll have some leftovers – always a bonus in my eyes.
–posted by Anne
