Spinach, Red Lentil, and Green Bean Curry

If you’re in the market for a warm vegetable stew with luscious spices which will reheat well, then I’ve got a dish for you. This is a very mild curry (which you could heat up with some cayanne and/or crushed red pepper if that’s your preference) and it has notes of cinnamon from the garam masala. If that’s not your thing, you could use your favorite pre-made curry spice mixture rather than what’s listed here. This dish can easily stand on its own as a vegetarian main, or be served alongside some lovely spiced yogurt chicken (as Neil and I had it).

Ingredients:

 

1 cup red lentils

1/4 cup tomato puree

1/4 cup Greek yogurt

1 teaspoon garam masala

1/2 teaspoon ground dried turmeric

1/2 teaspoon ground cumin

1/2 teaspoon ancho chile powder

2 tablespoons vegetable oil

1 onion, chopped

1 cup fresh green beans, cut into 1-inch lengths

1 cup mushrooms, sliced thickly

2 cloves garlic, chopped

1 (1 inch) piece fresh ginger root, grated

4 cups loosely packed fresh spinach, coarsely chopped

2 tomatoes, chopped

4 sprigs fresh cilantro, chopped

1 (15.5 ounce) can garbanzo beans, rinsed and drained

 

Directions:

 

  • Rinse the lentils well and place them in a saucepan with enough water to cover. Bring to a boil
  • Reduce the heat to low, cover the pot, and simmer for 20 minutes
  • Drain and set aside
  • In a bowl, stir together the tomato puree and yogurt. Season with garam masala, turmeric, cumin, and chile powder
  • Heat the oil in a skillet over medium heat
  • Add the onion, green beans and mushrooms; cooking until the onion begins to brown
  • Add in the garlic and ginger and stir for a minute- until you really begin to smell them
  • Stir in the spinach; cook until it’s dark green and wilted
  • Add the yogurt mixture and stir until incorporated
  • Mix in the tomatoes and cilantro
  • Stir the lentils and garbanzo beans into mixture until well combined and heated through, about 5 minutes
Curry

The inspiration for this dish came from this recipe.

Mushroom, White Bean and Collard Green Stew

Do you typically avoid vegetarian recipes because you assume that they will be bland, possibly lacking in protein, and just not your favorite type of fare?  Many folks do.  I would like to change your mind with this recipe.  It is flavorful,  hearty, colorful, packed with protein (17 grams per serving),  low in saturated fat, and just fantastic.  Tender mushrooms, creamy white beans, crunchy collards, a sweet and earthy base- I just can’t say enough wonderful things about this dish.  Try it- you’ll like it 😉

Ingredients:

1 tablespoon olive oil

2 1/2 cups chicken broth, divided

1 large white onion, chopped

3 cloves garlic, chopped

1/2 cup Marsala

1/2 teaspoon red pepper flakes

4 teaspoons dried rosemary

1 tablespoon dried thyme

12 ounces fresh mushrooms (I used 6oz. of button and 6oz. of Portobello) trimmed and thinly sliced

2 teaspoons tamari

2 tablespoons whole spelt flour

4 tablespoons nutritional yeast

1 (15oz.) can Great Northern beans, rinsed and drained

1 bunch collard greens, tough stems removed and leaves thinly sliced

Salt & pepper to taste

Directions:

  • Bring a soup pot up to temp over a medium heat and add the olive oil
  • Add the onion and cook for about 5 minutes, or until you see the blaring white color begin to diminish
  • Add the garlic, red pepper flakes, rosemary & thyme and sauté for another 2 minutes (you will begin to really smell the herbs)
  • Add 1/2 cup broth and cook 7 to 8 minutes or until the onions are all tender
  • Stir in the Marsala, turn up the heat to medium-high and cook about 2 minutes or until the wine evaporates
  • Add the mushrooms and reduce the heat to medium, cover and cook for 5 minutes or until the mushrooms release their liquid and start to get tender, stirring once
  • Stir in remaining 1 3/4 cups broth and bring to a simmer over medium heat
  • While that’s warming up, in a small bowl whisk together tamari, flour, nutritional yeast and 1/4 cup of hot broth to make a thick paste
  • Whisk (do not attempt to stir with a spoon no matter how good you think you are as you will end up with lumps which will cook into dumplings- trust me) the paste into the simmering broth mixture, stirring constantly
  • Bring the stew back to a simmer and cook for a minute, whisking constantly
  • Stir in the beans and greens, cover and cook for 5 minutes
  • Season to taste with salt & pepper and serve

We chose to have our stew with a nice loaf of French country bread baked by El Jardin and purchased at the Northampton Tuesday Market (which is still on through next week).  A sourdough loaf with whole grains and toasted sesame seeds on top.

This recipe was adapted from one by Whole Foods Market.

Squash Soup with White Beans and Kale

Well, here in New England we are mostly all back online from the October snow storm that broke our trees into pieces.  Friends and family have been keeping their frozen goods in coolers, heating water in beer brewing equipment, and cooking on gas grills for a week or more.  On the flip side of all of the stress and anxiety caused by lack of heat and power, folks really pulled together, reached out to one another, shared their homes, their showers, hot meals.  Out of the bad came some good.

This recipe is good for New Englanders this week  on two counts: 1) it’s vegetarian, so if you lost all of your meats in the great non-electric thaw you can still make dinner and 2) if you’ve still got CSA veggies coming in (like me), this is a great way to use them.  A bit of herbs (dried can certainly be substituted for fresh), a can of beans, a container of broth/stock, and your squash & kale and you’ve got a hearty soup that’s packed with flavor and nutrients.  If you’re still cooking on the grill, and you’ve got a side-burner, you’re in luck.

Ingredients

2 sprigs parsley

2 sprigs thyme

2 bay leaves

1 tablespoon olive oil

1 yellow onion, chopped

6 cloves garlic, chopped

1 cup apple cider

1 quart chicken broth

4 cups chopped kale

2 cups white beans, rinsed & drained

Salt and pepper to taste

1 pound peeled and seeded winter squash, cut into 1-inch chunks (I used a combination of acorn & butternut)

Directions

  • Heat the olive oil in your soup pot over a medium heat. Add the onion and herbs and cook until the onions are just beginning to soften
  • Add the garlic and continue to cook until the onions are translucent
  • Add the cider and broth and bring to a boil
  • Add the kale, beans, salt and pepper.  Reduce heat and simmer, uncovered, for 15 minutes
  • Add the squash and cook until just tender, about 10-20 minutes more depending on which varieties of squash you used

This recipe was inspired by a post on Whole Foods market’s site.

Apple-onion pan sauce

Autumn has arrived in New England.  I personally lucked out in that I went away to Maine this past weekend and saw the leaves turn, then fall, and now I’m back home (a wee bit south) and get to see it all over again.  This particular season is so wonderful: clean and crisp, cool and colorful.  It welcomes a harvest of new crops from the farms, and with that tons of apples.  This recipe will only use up one of those little beauties, but it’s tasty.

Ingredients:

1 tablespoon salted butter

1 tablespoon olive oil

1 onion, cut in half and sliced into moon slivers

1 apple, peeled and cut into slices

1 cup chicken broth

1 tablespoon apple cider vinegar

salt & pepper

Directions:

  • Bring a cast iron skillet to temp over a medium heat and add the olive oil & butter
  • Toss in the onion, lower the heat and caramelize, slowly, for 30-40 minutes
onions set to caramelize

  • Add the apples to the onions in the pan and cook for another 10 minutes
apples & onions

  • Pour the chicken broth and apple cider vinegar into the pan and bring to a boil, then allow it to simmer for 10 minutes
apple-onion pan sauce

  • Remove from heat, season with salt and pepper and serve
apple-onion pan sauce over egg noodles

We had this pan sauce over egg noodles, as a side to some pork chops that had been grilled with Montreal steak seasoning (salty & peppery).  It was a lovely combination.

grilled pork chops

As an aside, you could substitute the chicken broth for vegetable broth for a vegetarian sauce.  You could also use beer, but if you do that then leave out the ACV and expect that the sauce will be significantly sweeter.  Same goes of you decide to use cider or hard cider.

J

Sweet coconut lentils

This recipe has a wonderful (and short) list of ingredients that just drew me in.  I had to try it, although I couldn’t imagine just how it would taste.  I mean- sweet dates, creamy lentils, and savory onion…?  Really?  But I did try it, and it was good.  It was a strange thing for me to eat a sweet dish as a side, but it was lovely nonetheless.

Ingredients:

1 tablespoon coconut oil

1 yellow onion, chopped

1 teaspoon ground ginger

1/2 teaspoon turmeric

1 pound lentils

1 cup pitted dates, chopped

2 teaspoons tamari

1/2 cup shredded, unsweetened coconut

Directions:

  • In a large frying pan, heat the oil over a medium heat
  • Add the onion and cook until it’s soft and beginning to brown
  • Stir in the ginger and turmeric and cook for a minute
  • Add 6 cups of water, lentils and dates and bring to a boil
  • Reduce the heat to medium-low and simmer for half an hour
  • Preheat the oven to 350°F
  • When the lentils have simmered, stir in the tamari and transfer the mixture to a baking dish
  • Cover and bake for 30 minutes
  • Uncover, top the baked mixture with coconut and bake again, uncovered, until the coconut is golden, about 15 minutes longer

Since I was anticipating the sweetness of this side dish, I prepared it with savory grilled lamb chops that I had marinated in honey, tamari, garlic and vinegar.  This made for a well-balanced plate 😉

The inspiration for this dish came from Whole Foods Market.  They put out some great recipes!

J