Healthfully Delicious |
healthfully delicious
real food. real life.
Nothing gets me to try a new recipe more than being in my house all day, snowed in. Stay warm, safe, and full of comfort food. This was absolutely delicious. I actually just enjoyed leftovers.... only a couple hours after eating the main meal... Lentil Sloppy Joes & Coleslaw
Inspired by, and only slightly adapted by, the great Minimalist Baker, one of my favourite food blogs. Total Time: 30 minutes Ingredients: Lentils: 1 cup green lentil 1 cup water 1 cup vegetable broth Sloppy Joe Sauce: 1/2 onion, diced 2 cloves garlic, minced 1 small sweet pepper, diced 2 cups tomato sauce a few shakes of sea salt/pepper 2 tbsp coconut sugar 1-2 tsp chili powder 1-2 tsp paprika 1 tsp cumin 2 tbsp Worcestershire sauce* *My homemade version of Worcestershire sauce: 1 tbsp apple cider vinegar 1 tbsp water 1 tbsp maple syrup 1/4 tsp each: garlic powder, ginger powder, mustard powder, onion powder 1/8 tsp each: cinnamon, black pepper -Whisk to combine. Heat to reduce, if you like, or use as is! Coleslaw: 1/4 head cabbage, thinly sliced and chopped 1 carrot, grated 2 tbsp vegan mayo (I use soy-free veganaise) 1 tbsp homemade Worcestershire sauce! :) What to do: 1) Rinse lentils. Add to pot, add water, broth. Cook under medium heat until just boil, bring to a simmer and cook 20 minutes until tender. Set aside. 2) Over medium heat, cook onion in a bit of oil. Add garlic. Stir and cook for about 3 minutes until smelling good. 3) Add all other Sloppy Joe sauce ingredients. Add lentil when they're ready. Stir to coat and evenly combine. Reduce heat to low and heat through. Taste and adjust seasoning if you need, like a bit more sea salt or coconut sugar, or chilli powder. Leave on low until ready to serve. 4) Toast bread/buns. Pile a big scoop of lentil sloppy joe mixture on top of bread/buns. Serve alongside easy-peasy cole slaw. Yum yum!! Rainy, icy cold Nova Scotia 'storm-day'. Runny-nosed toddler cranking over incoming molars and the wrong colour cup. Husband dying of 'man-cold'. And a day to myself to actually think and catch up on life. These ingredients made for a gloriously soul soothing and sinus-clearing soup. It is super thick and creamy. Spicy and sweet. Delicious. Carrot, Parsnip, & Lentil Curry Soup Total Time: 30 minutes Ingredients: drizzle of coconut oil 1 onion, diced 2 carrots, peeled and chopped 2 parsnips, peeled and chopped 2 inch piece of ginger, peeled and minced (or 1 tbsp. ginger powder) 1 tbsp. curry powder 1 tsp. turmeric 1/4 tsp. each salt and pepper 2 tsp. maple syrup 1 cup red lentils 2 cups vegetable broth 1 cup coconut or almond milk Cilantro for topping, optional Brown Rice or Quinoa for side, optional What to do: 1) Medium heat oil with onion in a pot, saute until smelling good! About 2-3 min. 2) Add carrots, parsnips, ginger, curry, turmeric, salt, and pepper. Combine and cook for another few minutes. 3) Add maple syrup, lentils, broth, and milk. Bring to a boil, stirring often to ensure lentils don't stick to the pot. Reduce heat to medium-low heat, maintaining a low boil, while lentils and veggies soften, about 20 minutes. Keep stirring often, checking if it needs more water to keep it 'soupy'. 4) Serve atop a bed of brown rice, quinoa or with a crusty piece of bread! Yum!! This one! Oh my! It is so delicious and perfect for summer. The fresh vegetables, the light and fresh taste, it's an easy weeknight supper and great lunchtime leftover. Extremely flexible on veggie preference and it's naturally free (or can be free ) of so many common allergens: gluten, dairy, soy, sugar, eggs, nuts! Enjoy the last days of summer! Fresh Asian Noodle Salad - Soy free!
Total time: 15 minutes Ingredients: Rice Noodles - doesn't matter the size of noodle. I like them all! This one was just slightly thicker than a vermicelli noodle. For this recipe, I only used 1/2 a package of noodles (Keep in mind as the dressing might need to be doubled for larger batches) Olive oil or coconut oil, as needed Veggies of Choice - this one has broccoli, yellow beans, red pepper, cabbage, asparagus, green peas, and carrots - as much as you want! Sesame seeds, hemp seeds, cashews, peanuts (optional) for garnish Sauce Ingredients: (I tend to not measure, ever, so if these seem off to you, just adjust by adding more of the things you like. It's forgiving) 1 tbsp rice vinegar 1 tsp roasted sesame oil 1 tbsp liquid sweetener of choice (maple syrup here) 1-1.5 tbsp liquid coconut aminos 1 tsp minced garlic or garlic powder 1 tsp minced ginger or ginger powder Dash of hot pepper flakes Dash of pepper and salt as per taste What to do: 1) Chop all veggies. Heat a wok or large pan with a bit of oil. Add crunchiest veggies first - carrots and broccoli here. Add a bit of water to help in the cooking process, more so steam frying, but it helps. Just a tbsp of water at a time, to avoid overcooking too fast. You still want to see some grill marks as they cook so they're full of flavour. Add less crunchier veggies every 3-5 minutes, such as bean and cabbage next. Then red pepper, asparagus, and green peas last so they don't get too soft. Once they taste just how you like them, remove from heat. 2) Meanwhile, bring a large pot of water to boil to cook rice noodle according to package. Rice noodles shouldn't take long to cook, 1-3 minutes usually, so watch very closely, stirring to avoid sticking. Once cooked, drain, rinse with cold water, and drizzle with olive oil to avoid sticking. 3) Prepare sauce by combining ingredients together in a bowl and whisk together. Simple. Add in veggies and noodle. Mix well to evenly combine. This is a great meal. Can be served hot or cold. Tastes excellent the next day as a cool lunch. Full of flavour and health. Boost it's protein content by adding cashews, peanuts, or hemp seeds on top. Enjoy! |
All Vegan, Refined-Sugar-free, Soy-free. A sprinkling of Gluten-free. And a pic of my babies, when they were babies. :)
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