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Curried Rice & Red Lentils

This vegan curried rice and red lentils dish can be considered either a very thick soup or a hearty, soupy rice. I didn’t know just how good it was going to be when I was preparing this meal (I had a craving for curry!), so I didn’t keep track of the exact ingredient amounts as I was making it. However, I’m reasonably sure that I accurately listed the ingredients and amounts here.

I added raisins and toasted pumpkin seeds to my bowl at the end. This would be off-the-charts good with some cubed, fried tofu on top! I love tofu!

CURRIED RICE & RED LENTILS

INGREDIENTS

2 carrots, chopped
~1/2 of a small onion, chopped
~2/3 of a yellow pepper, chopped
~1/3 of a very small cabbage, chopped
a little bit of cauliflower, chopped (I’d put more in if I had more!)
1 large garlic clove, minced

~5 cups water

~3/4 cup red lentils, rinsed
~3/4 cup short grain brown rice, rinsed
1 can (15 oz) organic garbanzo beans, rinsed
~3/4 cup freeze-dried peas, rehydrated with water in the 1/2 pint jar

~2 T coconut oil

~2 t Savory Spice brand Vindaloo seasoning blend**
1/2 t turmeric
1/2 t ground ginger
~5 t Instant VegeBase broth powder* (use 1 t powder per cup of water used)

Suggested toppings: organic raisins, toasted organic pumpkin seeds, toasted unsweetened fine shredded coconut, fried cubed tofu.

Spices used in this recipe

**Vindaloo contains turmeric, cinnamon, garlic, fenugreek, salt, brown mustard, coriander, cumin, ginger, cayenne, cardamom, black pepper, and cloves.

*Instant VegeBase contains non-GMO organic soy grits & soy flour, organic potato flour, pea powder, onion powder, expeller-pressed soy oil, sea salt, ground carrot, alfalfa, minced onion, turmeric, celery seed, parsley, spinach powder, kale powder, and white pepper.

Freeze-dried peas in a 1/2 pint jar

DIRECTIONS

  1. In a soup pot, heat the coconut oil over medium heat. Saute the vegetables (carrot, onion, yellow pepper, cabbage, and garlic) with the Vindaloo, turmeric, and ginger for several minutes.
  2. Add the ~5 cups of water and the broth powder to the pot, and turn up the heat to high.
  3. When the water starts to bubble, add the red lentils, rice, garbanzo beans, and peas (include soaking water).
  4. Lower the heat to a simmer and cover the pot with a lid.
  5. Simmer, covered for ~40 minutes.
  6. Remove pot from the heat, remove the lid, and let sit for about 15 minutes before serving.
  7. Serve in a bowl with any of the suggested toppings.

After Eric and I each had some lunch, I portioned the rest in mason jars: 3 pints and 1 half pint. I’m looking forward to the leftovers!

[Things got a little silly during prep…]

My cabbage patch kid – August 19, 2018

 

I love, love, love (!!) Allison Rivers Samson’s recipe for Grilled Tempeh Reuben Sandwiches so much that I decided to turn it into a soup recipe.

Tonight, I used red lentils instead of tempeh, and I used the vegetables that I had in my fridge.  This soup could be made lots of different ways.

The magic formula = smoked paprika + caraway seeds + dill.  You must taste this flavor combination to believe how good it is!

This soup recipe is NSNG (No Sugar No Grains).

Reuben Soup (NSNG)

Reuben Soup (NSNG)

INGREDIENTS:

1 T coconut oil

4 cloves garlic, minced
1 medium onion, chopped
3 carrots, cut in discs
1 red pepper, chopped
1 cauliflower, chopped

1/2 zucchini, chopped (keep separate from the other vegetables)

dash celery salt
dash garlic powder
1/2 t black pepper
1 1/2 t dried dill
1 1/2 t caraway seeds
3 t smoked paprika
2 bay leaves
4 t VegeBase broth powder

1 C red lentils, rinsed
6 C water
2 T tamari

1/2 T apple cider vinegar

ASSEMBLY:

1.  Heat the coconut oil over medium heat in a soup pot.

2.  Add the vegetables except the zucchini.  (The zucchini will be added at the end of the simmer so it doesn’t turn to mush.)

3.  Add the dry spices.  Saute the vegetables and spices for several minutes.

4.  Add the lentils, water, and tamari.  Simmer, covered for about 45 minutes, or until the lentils are cooked.

5.  Remove from the heat, and stir in the zucchini and apple cider vinegar.  Makes 6 pints.

———————————————–

For tonight’s meal, I ate the Reuben Soup with:

  • a half cup of brown basmati rice
  • a sprinkle of toasted pumpkin seeds
  • several crushed red pepper flakes
  • a forkful of sauerkraut
Reuben Soup with Brown Basmati Rice

Reuben Soup with Brown Basmati Rice

Here’s a picture of the Grilled Tempeh Reuben Sandwich…

Grilled Tempeh Reuben Sandwich

Grilled Tempeh Reuben Sandwich

Here’s a picture of a Tempeh Reuben Salad (NSNG)…

Tempeh Reuben Salad (NSNG)

Tempeh Reuben Salad (NSNG)

"There are those who are appalled because I am so vocal about injustice, yet I am equally appalled by their silence." Lujene Clark

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