background preloader


Facebook Twitter

Veggies and Lentils in Peanut Sauce. Cashew Tofu Stir Fry. Vegetable Carrot Fried Rice - Carrot Veggie Pilaf. Mujaddara. I discovered Mujaddara probably about ten years ago at this little Lebanese lunch spot in Baton Rouge, called Serop’s Express.


I didn’t know what the brown crumbly mixture was, but I ordered on a whim and I was instantly in love. The soft grain-like mixture was earthy, flavorful, and had an intoxicating blend of seasoning. I immediately googled the recipe, determined to make it myself. Despite trying several times over the past ten years, I’ve never been able to replicate Serop’s magic recipe. Curried Lentils. This recipe is a spin off of the ever popular Quick Curried Chickpeas.

Curried Lentils

It always amazes me how a recipe with so few ingredients can have such big flavor! For this version I subbed out chickpeas for lentils, added some diced carrot for color and sweetness (and because my New Year’s resolution is VEGETABLES!) , and increased the curry powder. The result, although not exactly pretty, was so good that I couldn’t stop piling forkfuls into my mouth while I took the photos. Seriously, I couldn’t stop. There are so many ways you can eat these Curried Lentils that I decided to present the recipe as the lentils them selves. This recipe made about four cups and depending on how you serve it, that should be at minimum four servings. Curried Lentils Total Cost: $3.48 Cost Per Serving: $0.87 per cup Serves: 4 cups Ingredients Instructions Spread the lentils out on a baking sheet to make them easier to see. Notes For this recipe I used brown lentils because they cook quickly and hold their shape. Mac and Cheeseless Pasta. Baked.

This Mac and Cheeseless Pasta is pretty dreamy.

Mac and Cheeseless Pasta. Baked.

Editing these photos, all I wanted to do was take a dive, face first, into this cheezy deliciousness. Luckily, I had plenty of leftover cheezy mac in my fridge. And lucky for you, if you want to try this bowl for yourself, the recipe is pretty simple. No, it does not taste exactly like real dairy-containing "Mac and Cheese" but maybe even better! Nutritional yeast cravings DO exist! Mac 'n Cheese is a favorite comfort food dish. Chipotle Mac/Cheez with Field Roast Spicy Chipotle SausageFake-Out Mac/CheezCheese, Peas and PastaEasy Cheezy Peasy Pasta Balls (kid-approved!) Today's version is pretty simple to make.

There are soooo many ways to many Mac/Cheez without cheese. If you do not mind a slight sweetness, go with the sweet potato. Mac and Cheeseless Pastavegan, makes 6+ servings For the roasted garlic: 1 head of garlic + 1-2 tsp extra virgin olive oil serving garnish: freshly chopped parsley (optional) Directions: 1. 2. 3. My Favourite Vegan Chili with Homemade Sour Cream. February 5, 2014Angela (Oh She Glows) I grew up helping my dad make his “famous” chili for special occasions like Christmas Eve and New Year’s Eve.

My Favourite Vegan Chili with Homemade Sour Cream

If there was a holiday party going down you can be sure his chili was the main event (often paired with his “famous” Caesar salad and garlic bread – his 3 staple recipes that we ate time and time again). A love of chili is definitely in my blood and rarely does a winter go by when I don’t make a couple batches of it. Of course, my versions are free of animal products, but I can promise you they are just as tasty as the originals (you can also find my version of Caesar salad in my cookbook, by the way). I have a couple chili recipes on the blog already, but this one is my favourite by far. Ultimate Green Taco Wraps with Lentil-Walnut Taco Meat (Vegan + Gluten-Free) My desire for vegetables has been fleeting over the course of the first and second trimesters.

Ultimate Green Taco Wraps with Lentil-Walnut Taco Meat (Vegan + Gluten-Free)

Some days I don’t want to touch them with a ten foot pole (except in smoothies, maybe), but when I do get a craving for veggies I have to eat all the vegetables, as soon as possible. There’s no middle ground. I either make a salad the size of my head or no salad at all. These lettuce-wrapped tacos are the result of one of my undeniable, all-consuming veggie cravings last week. All I could think about was something super fresh and crunchy.

Here’s how I constructed the wraps: 1) Romaine/Iceburg/Butter lettuce “wrap” + Lentil-Walnut Taco Meat (creates an amazing base for a taco!) Mediterranean Baked Sweet Potatoes. Friends, it’s been a while.

Mediterranean Baked Sweet Potatoes

How have you been? Do you love this time of year? I do.