Spice of life

This is one of my favorite dishes to throw together. Totally healthy and simple to prepare, they are great to keep in the fridge for a quick dinner. You can serve them over rice with a side salad, inside a burrito, or add a smidge of curry paste and fresh ginger for great indian flavor.

Spiced Lentils

1 tsp extra virgin olive oil

1/2- 1 tsp crushed red pepper flakes

1 1/2 tsp cumin seeds

5 cloves garlic, pressed

pinch salt

1 c dry lentils

1 vegetarian bouillon cube

4 c water

1 cup packed fresh cilantro chopped finely

1 large tomato, diced

freshly ground pepper

2 t umeboshi vinegar, rice wine vinegar or lemon juice

METHOD:

In a 12 inch non-stick skillet, place olive oil, red pepper flakes, cumin seeds and salt. Turn heat to medium-low, and slowly bring the ingredients up to temperature. This will take around 20 minutes. The garlic should caramelize. Do not rush this step, as this is VERY important to build the base flavors of the dish. Now, wash the lentils and add them to the skillet. Turn heat up to medium (5 on my electric stove. This is as high as I go with my non-stick skillet. ) and toast the lentils for several minutes. Add the bouillon cube and water and cover. Simmer for 30 minutes or so, or until the lentils are cooked. Turn off heat and add cilantro, tomato, pepper and vinegar. Taste and adjust seasonins if need be.

Enjoy!

Serves 3-4 as a main dish over rice

This was a delicious tofu fish style sandwich. At Cafe Indigo, they served a "Tofishy" sandiwch. This was inspired by that. I cut out the fat and added a lot of flavor. I keep these tofu 'fish' filets in the fridge all the time. I served it on a 60 calorie, whole grain pita with homemade tartar sauce. I used half vegenaise and half tofu, capers, roasted garlic, onion powder, fresh dill, relish, mustard, lemon juice and zest.

I've been making tofu chicken style cutlets like this for a while... which I use in sandwiches and tofu "parm", but I think I'm partial to these fishy morsels for the time being.

I just LOVE salsa verde. It is a staple in our house all the time. It may not photograph well, but it sure does taste good!

Salsa Verde

6 tomatillos cut into quarters

1 large onion cut into thick slices

5 serrano chiles

pinch salt

8 cloves garlic

1/2 t cumin seed

1/2 t coriander (ground)

2-3 cups water (enough to reach the tops of the veggies)

1 veggie bouillon cube

juice of 2 limes

1 cup packed cilantro

1 t umeboshi vinegar

salt/pepper to taste

Method:

In a large cast iron over medium-high heat, place tomatillos, onions, chiles and a pinch of salt. Allow the vegetables to blister and turn brown. This will take several minutes. Toss the pan several times or turn with a spatula so all sides of the veggies get some color. Add the garlic, cumin and coriander. Stir or toss several more times for 3 minutes. Add the water and bouillon and cover. Bring to a strong simmer/boil for around 15 minutes. Uncover and add the contents of the pan into a large blender or food processor along iwth the lime juice, cilantro and vinegar. Process or blend until smooth. Allow to cool, then taste for seasoning and add more salt/pepper or lime juice if necessary.

Yield 3-4 cups

Simple and easy fried rice with leftover brown rice, leftover baked tofu and broccoli.

I think I'm addicted to the sweet potato/adzukin bean and beet green combo. This had lite tofu as well, along with teriyaki glaze, cilantro, black sesame seeds, cilantro and lots of fresh ginger, served over soba noodles.
This morning, I pressure cooked a pound of organic black beans ($1.00) and used half of them to make 10 burgers. The other half was mashed and mixed with the salsa verde for a delicious refried bean mixture to use in recipes later in the week. I just LOVE frugal cooking. The beans were mixed with homemade chipotle citrus bbq sauce, fresh cilatnro, onions, garlic, oats and flax meal. They held together perfectly and are delicous and healthy.

Mark's lunch. Forgive the cheese in the pic.

Chipotle Fudge Brownies.... omg.. these are soo amzing. I am going to try my brownie recipe without the chipolte one more time and then it's off to my testers! I think I may have done it.. managed to create the perfect vegan brownie! .. and while it's not low calorie or low fat, it is somewhat healthy.