Recipe Week Post #3: Lentils, lentils and more lentils

Okay, okay, so I'm slightly obsessed with lentils - if you can't already tell from my first and second post this week. And I JUST discovered an organization called Canadian Lentils, which (although they're not very clear about their mandate on the website) I believe supports Canadian lentil growers.

But I realize not everyone is overly fond of the little bean. I'm married to one of those people *SOB* I remain convinced that I can convert the wayward lad, and bring him over to the land of plentiful little lentils.

Here's why I love lentils:

• I just can't get over how easy lentils are to cook - no soaking necessary! They take on the flavour of any sauce/soup you put them in, and can be ground down to make fantastic dips. They're also lovely in salads!

• A huge package of lentils will cost me $1.50, compared to the $10-15 (sometimes more!) I spend on a meal that includes chicken, pork or beef.

• They're packed with fibre and protein and all sorts of healthy vitamins/minerals. If you pair lentils with a grain or cheese, you end up with a complete protein, something which is really important if you're eating vegetarian while pregnant.

This is called Curried Red Lentil and Kale Soup, and was adapted from Living Without

2 tbsp veggie oil
2 cloves garlic, minced
1 small onion, diced
1 celery stalk, diced
1 large carrot, diced
2 medium potatoes, diced
1 tbsp tomato paste
1 tbsp curry powder
1 cup red lentils
1 cup chopped kale
4 cups veggie stock (I mixed 2 cups water, 2 cups veggie stock to cut down)
1/4 tsp ground coriander
1/8 tsp ground cumin
2 tsps lemon juice
1/4 cup coconut milk

In a large pot, heat oil over medium heat. Add the onion and garlic and cook for several minutes. Add the celery, carrot and potato and cook for 5 minutes until tender.

Add the tomato paste and curry powder, and cook for 30 seconds while stirring. Add the red lentils, stock, coriander and cumin. Bring to a boil, and then reduce heat to medium low. Cover the pot and simmer for 10 minutes.

Add the kale and cook for another 5 minutes.

Garnish with lemon juice and coconut milk and enjoy! Serve with freshly baked whole grain bread or naan bread.

Recipe Week Post #2: When Two Tastes Collide

When I first met my husband, I thought he was an adventurous eater. He happily accompanied me to Indian and Thai restaurants, and suffered through my disastrous first attempts at cooking (anything other than boxed Mac & Cheese and chicken nuggets). We started dating soon after I was back from a trip to Thailand, and I was eager to expand my somewhat limited repertoire of teenage recipes (by the way, I STILL use my Clueless in the Kitchen cookbook on a regular basis. It's amazing for simple, go-to recipes).

However, I later discovered that my husband was, in fact, just trying to woo me, and really had little interest in the alternatives. He was raised on meat, potatoes and veggies, and his favourite meal is still barbecued chicken breast with some kind of sugar-laden sauce gooped all over it. Over the years, he has had to endure my commitment to buying only humanely-raised local meat, sourcing a cow for raw milk (and attempting to make my own cheese, yogurt and butter), and cooking with copious amounts of legumes. And he has been very supportive...truly.

It's tough, however, to spend a lot of time on recipes and meals that are not enjoyed by the whole family. Hubby eats my forays into vegetarianism and veganism to be polite, but darling daughter doesn't even bother.  While I'm moaning and oohing over the tasty things I throw together, husband is blandly picking away at his plate, and daughter is throwing hers at the wall.

It's been a REAL struggle trying to find recipes that please us all, and most of the time I just fail - I often end up making my own dish, and pairing it with a hunka meat (local, pasture-raised) that's been thrown on the bbq. However, there is one dish so far that's been a winner for the whole family. Every time I make this, we all gobble it up!

Warning: You must be open to eating lotsa butta if you want to try this recipe. I strongly feel that, unless you have dairy allergies, butter should be part of a well-rounded diet. It's silly to shun all saturated fats, especially in favour of chemically-laden margarines (ick!!). However, if you DO need an alternative, check out Earth Balance. They don't work as well in this dish, but it could certainly be a substitute!

Pasta with Red Lentils and Spinach
(taken from Didi Emmons Vegetarian Planet)

1 lb whole wheat pasta (or your fav gluten free variety)
8 tbsp of butter or butter alternative - don't even think about skimping here!!
2 garlic cloves, smooshed
2 inches of ginger, cut into thin strips (hubby detests big pieces of ginger, so I've sometimes resorted to using 1 tsp of dried ginger or pre-processed mashed ginger)
1/2 tsp dried sage
3/4 cup red lentils
1 cup water
3 cups spinach, packed
salt and pepper to taste (I personally find I need at least 1/2 tsp salt for this dish)

Cook pasta, and set aside. In large skillet, melt butter over medium heat, just until it begins to brown. Add ginger and garlic and cook until fragrant. Next, add sage, lentils, water and salt. Bring to a boil, and then lower the heat and simmer (covered) for 10 minutes or until lentils are just tender (they can still be slightly crunchy).  Stir in spinach and cook until wilted. Add pasta, and cook until heated through. Season with pepper and watch with pleasure as your family devours it.

Recipe Week: Eating for Two

Clearly, I'm not a food photographer, because if you head over to Oh She Glows (where I got this recipe), you will see a much prettier picture of the dish above. My friend and fellow blogger Jayda Siggers, has inspired my choices of recipes this week!

This week I'll be sharing the meals that I'm cooking up, to feed my babies' demand for more protein and iron (and my own demand for more fibre!!) My goal with all the meals this week will be to add:

- more greens
- a rainbow of colours
- as much fibre as I can take (pregnant gals, you know what I'm talking about!)
- non-dairy, non-meat sources of protein

Today's dish - which was eaten for dinner last night - is called the Lightened Up Protein Power Goddess Bowl (lightened up because the blogger has adapted this recipe to include less fat). Gotta love that name! I made some adjustments to the recipe, based on what I had in the veggie drawer:

1 cup green lentils, cooked ahead of time
1 cup quinoa, cooked ahead of time
1/2 tbsp veggie oil
1/2 onion, chopped
3 garlic cloves, minced
1/4 head of purple cabbage, chopped
1 tomato, chopped
3 cups kale, chopped
1/2 cup fresh parsley, minced
1 batch Tahini-Lemon Dressing (see below)
salt and pepper to taste
squeeze of lemon juice

Make dressing, and cook lentils and quinoa in advance. In a large skillet, heat oil over medium heat. Saute onion and garlic for 5 minutes, and then add cabbage and tomato. Saute for another 7-8 minutes. Stir in chopped kale and cook just until tender. Add the tahini-lemon dressing, lentils and quinoa. Remove from heat and stir in parsley. Serve warm with a squirt of lemon juice on top (Makes 6 cupes - I cut the recipe in half last night!)

Tahini-Lemon Dressing


1/4 cup tahini
2 garlic cloves
1/2 cup fresh lemon juice (about 2 lemons)
1/4 cup nutritional yeast (had no idea what this was, but found it at Bulk Barn!)
2 tbsp extra virgin olive oil
salt and pepper, to taste
1 tbsp of water (or as much as needed to achieve desired consistency)

In a food processor, combine all ingredients. Makes about 1 cup of dressing.