Archive | 9:27 pm

Vegan MoFo recap for week #3

21 Nov

It’s the end of MoFo week #3, so let’s see how I did on my goals:

1. 30 days of vegan blogging. Seven more days of posting is completed again. Yay!

And now, the features:

2. Updated pages on the blog. I honestly tried, but WordPress hiccuped and ruined my recipes page. I will keep trying to fix it, promise.

3. Weekly contests. The third announcement is here, and the deadline is almost up. Hurry and enter! The winners were announced here.

I hope you’re all still having fun!


Meatless Monday Meal Idea: Garlic Mushrooms and Lentils

21 Nov

I’ve shared some incredibly basic Meatless Monday meal ideas since starting this feature, but today I wanted to challenge you to try something a bit more time-intensive, though it’s still ridiculously easy. I present Garlic Mushrooms and Lentils:

Yes, they look like a mushy mess, but they are amazingly delicious, easy, and filling. Oh yes, and healthy, too. Notice how there’s no fat? Yes, I promise it still tastes good!

They recipe is adapted from Madhur Jaffrey’s World Vegetarian cookbook.

  • 1 cup red lentils
  • About 1/4 cup low-sodium veggie broth
  • 1 small onion, peeled and finely sliced
  • 1 tsp (or to taste) crushed red pepper
  • 6 garlic cloves, peeled and finely chopped, divided
  • 1 bay leaf
  • 2 tsp salt, divided
  • 1 lb mushrooms of any kind (I like wild mushrooms, but button or cremini will work, too)
  • Black pepper
  • 1/4 tsp cayenne
  • 5 Tbsp finely chipped fresh parsley

Wash the lentils. In a medium pan, heat about 3 tablespoons broth over medium heat. Add the onion, cooking until softened. Add more veggie broth if necessary. Then add the red pepper and 3 garlic cloves to the pot, stirring for 10 seconds before throwing in the lentils, the bay leaf, and 2 1/2 cups water. Boil, reduce heat to low, and partially cover. Cook gently for 30 minutes, or until the lentils are tender. Add salt and pepper. Set aside.

Meanwhile, clean mushrooms and thinly and evenly slice. Heat 3 tablespoons or so of the broth in large frying pan over medium heat. Add remaining 3 cloves of garlic. Stir once and add the mushrooms, sauteing until they have softened. Add salt, pepper, and cayenne, stirring to mix. Add in 4 tablespoons of parsley and turn off heat. Serve the lentils topped with the mushrooms. Makes four servings.

The original recipe called for something like 1/4 cup of olive oil for four servings. Mine has none at all, and you wouldn’t even miss it.

Serve alongside a simple green salad and enjoy!

Giveaway and contest entries end tonight!

21 Nov

Don’t forget, folks, you have until tonight at 11:59 p.m. Central time (that’s Greenwich -6) to qualify for:

  1. My giveaway of Veganomicon
  2. My week #3 raw un-cooking challenge

Show me what you got!