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It took me several tries to perfect my own version of vegan Sloppy Joe filling. The last attempt set my mouth on fire! Technically, it’s a bit too thin to use as a sandwich filling. It’s more like a thick soup. You can adjust the water quantity if you like.
I’m avoiding processed grains, so I chose to eat my creation over boiled, mashed sweet potato instead of bread. This is Plant Powered NSNG (No Sugar No Grains). PPNSNG.
Sloppy Lentils Over Sweet Potato, with Avocado
INGREDIENTS:
Coconut oil
6 cloves garlic, minced
1 onion, chopped
2 green peppers, chopped
2 carrots, chopped
20 crimini mushrooms, sliced
dash garlic powder (I like garlic!)
1/4 t black pepper
1/2 t BBQ seasoning blend (Omit if you don’t have it. I found mine in the bulk spices area of my food Co-op)
1 t salt
3 t chili powder
4 t oregano
2 cups lentils, rinsed (I like to use a combo of red and green)
1 can (28 oz) crushed tomatoes with basil
4 cups water
1 vegan broth cube
2 T mustard
ASSEMBLY:
Use a large soup pot. Use about 1/2 T oil to saute the veggies and spices for several minutes on medium heat. Add the lentils, tomatoes, water and broth cube. Simmer covered for 1/2 hour. Add the mustard and simmer for another 1/2 hour, until the lentils are fully cooked. Turn off the stove and let rest uncovered for 10 minutes. Freeze in 1 pint size wide mouth canning jars. Makes about 7 pints.
Sloppy Lentils
This is heavenly with slices of ripe avocado.
Avocado
My thumb is not green…Which means that if I can grow sprouts, anyone can. It’s ridiculously easy and highly gratifying! Sprouts are the only food that I (currently) have the time or motivation to grow myself.
STEP 1: Buy seeds. Here is a nice blend of organic alfalfa, radish and broccoli sprout seeds. My local natural food Co-op has a whole section with seeds and sprouting supplies.
STEP 2: Get a quart wide-mouth canning jar and sprouting lid. A sprouting lid has holes in it to allow air flow and drainage. I made my own using some plastic mesh that I found at the craft store. Just make sure that the holes are small enough so that the seeds don’t go through.
STEP 3: (DAY 1) Soak 1 tablespoon sprouts in the quart jar filled with cool water for 4-8 hours. Drain through the sprout lid.
STEP 4: (DAYS 2-5) At least 2 times per day, rinse the seeds and growing sprouts by filling up the jar with cool water so it overflows. Turn upside down to drain. Keep out of direct light. Don’t let the seeds dry out.
Day 3 – Draining the Sprouts
STEP 5: After the sprouts start to grow, place the jar in a location that gets indirect sunlight. This develops the chlorophyll.
Day 4 – Exposing the Sprouts to Indirect Sunlight
STEP 6: (Day 5-6) When the jar is filled up with green sprouts you’re ready to harvest!
Day 5 – Harvest Day
Place the sprouts in a large bowl filled with cool water. Break up the sprout “clump” and swish around to loosen the seed hulls. Most will float to the top, and the rest will sink to the bottom. Carefully pour the hulls down the drain while keeping the sprouts from following!
STEP 7: Drain the sprouts and store in a closed container in the refrigerator. I put a damp paper towel in the bottom of the container to keep the sprouts moist but not too wet. Eat within a week.
My favorite summer sandwich is a “green sandwich,” made with sprouts, cucumber, green pepper and avocado, with dilled horseradish sauce (Vegenaise + Bubbies Horseradish + dill). Sometimes I add some marinated tofu slices.
For a great resource and more information, consult The Sprouting Book, by Ann Wigmore.
HAVE FUN AND BE WELL! 🙂
Freeheel Vegan 