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Monday, March 26, 2018

Easy Red Lentil Dal

Before I was vegan, I never ever pictured myself eating lentils let alone dal. I mean, dal used to sound weird to me and I was afraid of most international foods. They terrified me. 

The first time I had red lentils, I was shocked at how much I loved them. I thought to myself, what the hell was I afraid of. Not only are they delicious, they are good for you too. And if you eat them on a regular basis, it will help to lower your cholesterol. Everyone should be eating lentils.

So, I found this recipe #SimpleIndianLentilDal from Eat Veg. It's simple and super easy to make. You can double it and have it for lunch for several days at work or for dinner. 

Link to original recipe video. https://youtu.be/l-gQjZSvXR4

Let's get to it. Here is what you will need. 
1 medium onion diced
2 cloves of garlic minced
water for sauteing
1/2 tsp turmeric
1 tsp coriander
1 1/2 tsp cumin
1/4 tsp chili powder
4 cups of water
1 1/4 cup red lentils
14.5 ounce can of diced tomatoes
salt to taste

Saute the onion over medium heat using a little water to prevent sticking and burning until the onion is tender and slightly yellow. 

Add the garlic and spices. Give it a good stir. 

Add the tomato, water and lentils and stir. 

Bring to a boil then reduce the heat to medium low and simmer for about 25 - 30 minutes. Might still look soupy but will thicken as it cools. 

Serve over rice and enjoy.










Monday, March 5, 2018

Vegan Creamy Cheesy Cauliflower Soup // Oil Free

When I made this soup the other day, a friend was over who is not vegan by the way but is trying not to eat red meat for a while. I had just finished making this soup for the second time in one day because I devoured the first batch and wanted to take some to work for lunch. Anyway, I asked him if he wanted to try it and he said yes. He loved it. Gave some to him to take to work too and he loved it even more the next day. 

This soup is so incredibly warming on a super cold day too. Like we are having today, again. No sign of spring yet. 

And this is an excellent way to get some vegetables in especially for the little kiddies who are not fans of cauliflower. Don't tell them and they might not even notice. 

Some benefits of cauliflower include the following:

Loaded with fiber

Great source of Vitamin C

Purifies blood   
                                                
Low in calories

Reduces risk of cancer

Anti-inflammatory

Reduces risk of stroke

Provides omega3s

Boosts energy and immune system

This is just a few benefits. Be sure to Google "benefits of cauliflower" to find some more great benefits of cauliflower.

Let's get to the recipe. Here is what you will need. 
1 cup diced onion
2-3 cloves minced garlic
4 1/2 cups water
1/2 cup nutritional yeast
3 cups diced potato of your choice (I used Yukon gold)
2 1/2 cups cauliflower florets
Adobo seasoning or salt to season

In a large soup pot, water saute the onion over medium heat until golden and translucent adding water as needed. Season with Adobo. Just sprinkle a little over the onion while cooking.

Add the garlic and saute for just a minute. 

Add the water and nutritional yeast and give it a good stir. Bring to a boil then add the potato and cauliflower. Bring to a boil again. Reduce the heat, cover and let simmer for 10 -15 minutes until the vegetables are tender. 

Be sure to use a large soup pot. This will ensure your soup will not boil over which did in fact happen to me.

When your vegetables are tender, blend using either an immersion blender or your favorite counter top blender. You can blend it a lot or a little. It's totally up to you. I like it mostly blended. Enjoy!!!