Weekend: This and That

Oh daylight savings, how I love thee. I know this morning was rough but how nice is it to have extra sunlight in the evenings? I taught at 4:30 yesterday afternoon and it was still light when the class let out! So wonderful.

Not in the mood to write a long post so here are just a few highlights of the weekend.

I went out of my way to get a nice wine for us to drink last week at a little wine shop right by Sangha. I spent 15 minutes talking with the wine people (are they considered sommeliers in wine shops or just restaurants?) I was told this would be perfect for our combined preferences of Pinot Noir (him) and Zinfandel (hers). We were sorely disappointed by this wine but the label was cute enough to share and aptly named, as some of this little troublemaker ended up on our couch.

troublemaker wine

Dinner with my friend Naina at the Beehive in the South End. I love that place, we’ve been at least 5 times! Probably should branch out and try some other restaurants in the neighborhood though.

Naina and Me

Mezze platter. Dip lovers dream. 7 dips on one plate!

mezze platter

We went to see a friend’s play.

The Lover Play

I did some yoga in our living room. Pincha mayurasana.

pincha mayurasana

Vrischikasana attempt. Still working on it.

Vrischikasana

We went on a 3.5 mile run an 8:29 pace. Then stopped in at Pavement Coffee while Eli waited patiently outside. Such a good boy.

Eli

Finally had a chance to take Michael to The Hawthorne for a drink and some nibbles.

bar nibbles

He hates this picture. I love it. I write the blog so I get to post it! 🙂

Michael

And with that, we’re back to Monday and everyone is pooped.

Eli napping under the table

Enjoy and Exhale!

Coconut Milk Whipped Cream with Vegan Hot Chocolate

This morning Michael and I were talking about what I should write about today. He was rather unhelpful, although very cute, with his only suggestion being that it wasn’t a Things I’m Loving kind of day. I agreed mostly because I currently have just three things on my newest list. One of which is this book that I really want to talk about. Have you read it? It’s crazy messed up.

Gone Girl

Without being any closer to deciding what to post today, Michael heads off the work and I watch him clean off the car…

cleaning off the car

…for a really long time. Then I start to feel cold just watching him and decide it’s time for some hot chocolate.

Now, in a normal world the recipe title would be the other way around. This would be a post about hot chocolate and the whipped cream would be the icing on the cake, haha. But the hot chocolate part is neither here nor there, to be honest I’m still perfecting the recipe. It’s really the whipped cream that steals this show. But I can’t do write a post all about whipped cream, can I?

Maybe I can, but you’ll get the hot chocolate recipe as a bonus. If you’re a lover of whipped cream, make this! It’s like a natural, tastier, more delicious version of cool whip. Put it on cake, on ice cream, eat it straight from the bowl she says, while taking a big spoonful between typing these words. Whatever which way, it’s worth trying soon.

Coconut Milk Whipped Cream with Vegan Hot Chocolate (vegan, gluten-free)

For the whipped cream:

1 can full fat coconut milk, make sure it’s full fat, no light stuff here

3 tablespoons powdered sugar

splash of vanilla extract

For the hot chocolate:

1 cup almond milk

1 tablespoon cocoa powder

1-2 tablespoons maple syrup, depending on your preferred sweetness level

splash of vanilla extract

pinch of salt

———–

First things first, place a can of full fat coconut milk in the fridge overnight upside. Don’t skip this step.

The next morning open the can (right side up). Drain liquid into a separate container for another time. You’ll be left with the coconut milk solids.

coconut milk solids

Spoon the solid coconut milk into a mixing bowl.

coconut milk solids

Add powdered sugar and vanilla. Beat until it resembles whipped cream, about 1 minute.

coconut whipped cream coconut whipped cream

Once whipped cream is done, warm milk, cocoa, maple syrup, vanilla and salt in a small saucepan. Whisk, bring to a low boil and remove from heat.

vegan chocolate milk

Pour into a mug and top with whipped cream.

vegan hot chocolate coconut milk whipped cream and vegan hot chocolate

Enjoy while staring out at the snow or your boyfriend cleaning off the car.

Enjoy and Exhale!

Quinoa Vegetable Spring Rolls

I made these on Friday after coming back from a super hot and sweaty yoga class. I was in the mood for something light but still filling and frankly I was looking for an excuse to eat a bunch of dipping sauces. These spring rolls were just the thing.

quinoa vegetable spring rolls

I didn’t have any rice noodles so I substituted red quinoa; it added some heft and substance to these rolls. I love how versatile this recipe is. Swap in some tempeh, tofu, maybe even some lentils instead of the quinoa. If you try lentils let me know how it goes, I worry they might not hold together well. You can also mix and match the veggies, I wish I’d have had some bean sprouts, next time.

Quinoa Vegetable Spring Rolls (vegan, gluten-free)

5 brown rice paper wrappers

water for wetting the wrappers

1 cup cooked quinoa, any variety

1/2 avocado, thinly sliced

1 small carrot, cut into match sticks

cilantro

sriracha

spicy mustard

————

Cut your veggies in long match sticks. Still working on my knife skills. 🙂

spring roll vegetables

Grab your rice paper wrappers. I used brown rice wrappers. They were a little old and kept breaking on me. Buy a fresh package if you’re looking to wow with the presentation.

brown rice spring roll wrappers

Put some water on a large plate, place one wrapper on the plate at a time. If you have plates without the center rim I would use those. If not, make sure to move the wrappers around so the water evenly coats the wrapper.

place water on a plate

The wrappers should be soft but not falling apart. Let excess water drip off before placing on a second plate. Pile with quinoa, vegetables, cilantro and sauces.

veggie spring roll prep veggie spring roll prep

To roll, turn two sides in on the topping. Then roll the far side over the two sides you just turned in until the seams are covered. I’m sorry there aren’t step by step pictures. I’ll try to take some next time I make these.

veggie spring roll prep quinoa vegetable spring rolls quinoa vegetable spring rolls

Eat with additional mustard and sriracha if you’re like me and love sauces. These would also be tasty with my cilantro stem dressing.

quinoa vegetable spring rolls

Enjoy and Exhale!

Week of…

Blogging is a funny thing. I originally set out to chronicle our life here in Boston and share some of my favorite recipes. But like most endeavours, it has turned into something much larger and better than I thought it would. I love sharing my creations and thoughts here with you all, and I love connecting with so many wonderful people, both those I know and those I’ve never met. However, sometimes I struggle with what to write. Some weeks there just aren’t enough new recipes to share or the recipes were flops. Sometimes there aren’t enough Things I’m Loving or enough Little Bits of Random. This is when I contest with whether to write nothing at all or to write about nothing. Yesterday I did the former, today the latter.

I apologize to those of you who follow for the recipes, maybe just skip posts like these? And for those of you who ‘read’ just for the pictures (Sarah, who probably didn’t even get this far), there just aren’t many of those this week either.

Maybe someday I’ll look back on posts like these wishing I hadn’t babbled on about nothing but what can I say, I like to write, I like this blog, I like all of you, so write I will, even without a cohesive theme for this post beyond what happened this week.

Here’s a snapshot.

A Week of Workouts:

There isn’t much rhyme or reason to my workouts. I try to do something active everyday like walk to and from my classes but I purposefully workout five days a week. I try to switch it up and attempt to get in two structured yoga classes a week in addition to my home practice. Running and the gym fall into the other days.

Monday was a rest day except for walking Eli and a little home practice with Guy.

cat yoga

On Tuesday I took to the treadmill. I did an incredibly tedious 4 mile run. I hate the treadmill. Every mile feels like 10 and I’m not one who can cover up the time with a towel and just run. So I watch every minute tick by in agony while I play games with myself like, “run until you hit 1.25 miles then you can stop”, at which point I move the goal to 1.50 miles or to running for 18 minutes or whatever the next milestone is. This trick actually works really well for me but it’s a painful process.

On Wednesday I took a hot hatha class after I taught. It’s pretty much a Bikram class but only 75 minutes and not as hot. I’m not a huge fan of Bikram but it was nice to change it up.

Yesterday I got out for a much more enjoyable run. I headed down to the river and ran 3.25 miles at an 8 minute pace. I thought I was going a lot faster but my watch told me differently. Regardless it felt good to stretch my legs again.

Today I plan to make it over to Baptiste for a power class this afternoon.

A Week of Bites:

I had a lot of Starbucks this week. I’m not sure why but I was craving lattes. This is from Wednesday. Sometimes I like to write and do work away from home, gotta love Starbucks for the free wifi and never kicking you out. It’s also amazing people watching.

Starbucks Soy Latte

I also made a lot of sweet treats.

Beyond these

peanut butter chocolate tart

I also tested a banana cake recipe for my friend’s cookbook. I saved a few slices for myself and shared the rest with my 4:30 yoga class yesterday. I was helping a student with arm balances right after class so I didn’t get a chance to ask how they liked it but the entire cake was gone in two minutes so it must have been good. If any of you are reading from that class please let me know what you thought so I can report back.

banana cake

I also made some banana raisin oatmeal bars. I smothered them with my new favorite Bonne Mamam jam: Apricot Raspberry (Flo, it’s almost as good as the plain Raspberry, almost).

oatmeal bars

Earlier this week I also attempted a not so sweet and not very good cashew cream. I haven’t had much luck with cashew creams. I think it might be my lack of a blender?

cashew cream

Anyhow, that’s about it for the week. Thanks for reading the babble if you got this far.

Have a wonderful weekend.

Enjoy and Exhale!

Cilantro Stem Dressing…say what?

Sometimes my own nerdiness takes me by surprise. I’ve never claimed to be cool but I never thought myself to be someone who would dance around the kitchen after tasting a salad dressing. Eli cocked his head to one side perplexed as he watched the scene take place.

I just couldn’t help it. After years of project managing creatives and allowing myself to believe that I personally was not “creative” it still amazes me that I can concept and actualize ideas of my own. It’s a lovely feeling that the swirling and pondering of a thought can become a tangible recipe I get to share with others. Another benefit the world of blogging has allowed me.

Anyway, on to the recipe.

Being in New York last weekend and not having a chance to get to the grocery store this week we’ve been eating what we have. We, of course, have more than enough food to pick from but our veggie supply is getting low. Our vegetable drawer currently consists of brussels sprouts, a 5lb bag of carrots, spinach and the ends of a bunch of cilantro.Cilantro

I eat a lot of cilantro, usually a bunch a week. I will greedily eat up all the leaves, pushing the stems to the back of the crisper to wither and die until I buy the next bunch.

A few days ago I had what is now annoying referred to as an Aha moment. I ran across this Veggie Belly post that used the cilantro stems in a soup and it suddenly hit me that I was wasting a flavorful part of the cilantro.

I quickly dug out those stems and got to work on a what I hoped would be a delicious salad dressing. It was honestly better than I could have imagined and avoids wasted food and money. Win win.

Cilantro Stem Salad Dressing (vegan, gluten-free)

1 bunch of cilantro stems, chopped finely

2 tbsp hulled hemp seeds

Juice of 1 lime

1 tbsp white balsamic vinegar

1 tbsp garlic infused olive oil

1/2 tsp cayenne pepper

1 tbsp maple syrup

1/4 tsp salt

————

Wash cilantro stems thoroughly, the stems tend to hold a lot of dirt, don’t skip this step.

Chop stems finely and place in a food processor with remaining ingredients.

Blend until well combined. I ran my processor for over a minute.

Adjust seasonings to taste.

cilantro salad dressing

Makes 1-2 serving depending on salad size.

I massaged the dressing into 3 cups of spinach and topped with slivered almonds. I think it would be wonderful with avocado and baby tomatoes as well.

spinach salad with cilantro dressingspinach salad with cilantro dressingspinach salad with cilantro dressing

Happy Friday.

Enjoy and Exhale!

Happiness Split Pea Soup

I saw this on my Facebook feed yesterday and it made me smile.

Choose happiness.

good day to be happy

The other thing that made me very happy was this recipe. I was coming off of the banana bread fails and we all know how gluten-free baking can squash my cooking self confidence. I needed my next recipe attempt to be rich, hearty and guaranteed not to fail me. Soups tend to be that thing.

I’ve said it before but soups are just so simple and easy to correct when something feels out of whack. This soup needed no correcting. I absolutely loved it. Michael felt it was lacking in lemon but it didn’t really bother me. I did, however, added a big squeeze of it to the recipe instructions right at the end for those who want that bright citrus flavor.

Also, I originally thought I was making a lentil soup but upon further examination realized that I did not use lentils but split peas. I think lentils could easily be substituted but the split peas were a nice change of pace albeit an unplanned one.

Happiness Split Pea Soup (vegan, gluten-free, soy-free)

2 tbsp olive oil

1 onion

1 carrot

2 stalks celery

1 tsp salt

2 tbsp garlic, minced

1 tablespoon curry powder

1 tablespoon turmeric

1 tbsp tomato paste

6 cups vegetable stock

1 bay leaf

1.5 cups green and yellow spilt peas

3/4 cup frozen peas

1 can light coconut milk

Big squeeze of fresh lemon juice (optional)

————

Chop your vegetables into bite size pieces.

chopped vegetables

Heat olive oil on medium high. Add vegetables and salt, saute until veggies start to get tender. Add garlic, cook for another minute until garlic is golden brown.

Next add curry powder, turmeric and tomato paste. Stir to coat vegetables.

Add vegetable stock. Some veggie stocks contain soy and gluten so read the labels carefully when selecting your broth. Drop in one bay leaf.

soup with bay leaf

Rinse and drain your split peas in cold water. Add split peas to broth. I used a mix of green and yellow but feel free to use whatever you have on hand.

DSC_0012

Add frozen peas and coconut milk.

soup with coconut milk

Bring soup up to a boil then reduce to medium heat for 25 minutes or until split peas are soft. Taste and adjust salt if needed.

Remove bay leaf before serving. Top with a big squeeze of lemon.

split pea soup split pea soup

Enjoy and Exhale!

Tofu Vegetable Spaghetti (Squash)

Holy cold. Someone remind me why we moved away from sunny, warm California to Boston where it was 5 degrees this morning? 5 degrees but feels like -11! Yesterday I googled ‘how cold is too cold to take a dog running?’ If you’re curious there’s no definitive answer. I put a running coat on Eli (yes he has a coat) bundled up in 5 layers and went anyway. Once we got going it wasn’t too horrible but we still came back after only 2 miles. It was the wind, not the cold that finally did me in.

When we got home I made a quinoa beet recipe that I wanted to share today but the photos are currently being held hostage on my new camera. I need to download some software  before I can access the pics which hasn’t happened yet for a variety of reasons.

So instead of quinoa you get spaghetti. Actually spaghetti squash.

I made this recipe last week when we were trying to use up the last of our groceries. This squash was the lone hold out.

Tofu Vegetable Spaghetti Squash (vegan, gluten-free)

1 spaghetti squash, roasted

2 tbsp garlic infused olive oil

10 cremini mushrooms

1 head of broccoli

10 asparagus spears

1 cup broccoli/carrot slaw

2 tbsp garlic, minced

1 tsp red chili flakes

1 package of extra firm tofu, pressed

1 jar of tomato sauce or 1 28 ounce can of roasted tomatoes

2 tsp oregano

1 tablespoon dried basil

1 tsp garlic salt

————-

Preheat oven to 375.

Carefully cut the spaghetti squash in half and scoop out the seeds. Place cut side down on a sprayed cookie sheet and roast for 30-40 minutes. When a fork can pierce the skin without resistance it’s done.

While the squash is cooking heat 1 tbsp of oil in a pan. Saute chopped mushrooms, broccoli, asparagus, broccoli slaw, garlic and red chili flakes until veggies starts to soften.

sauteed veggies

IMG_3606

Remove tofu from package and place between 2 paper towels. Press out as much moisture as you can. Once tofu is dry-ish (it doesn’t need to be super dry) heat remaining olive oil and place tofu in pan. Using a potato masher break apart the tofu. You can use a fork but I find the potato masher much easier. Cook tofu until it begins to brown.

IMG_3609

Then add the veggies and tofu together.

IMG_3612

I forgot to take a photo of the next part. Pour tomato sauce over the veggie/tofu mixture. Add oregano, basil and garlic salt. Cook until tomato sauce warms up. If you don’t want to use pre-made sauce you can use a can of tomatoes but you’ll need to add more salt, basil and oregano. You may even want to add a little tomato paste and sugar for a hint of sweetness.

When the sauce is ready, take a fork and run it down the flesh side of the cooled squash. The fork will create spaghetti like ribbons. You can make ribbons all the way to the skin. Place squash ribbons in a bowl and cover with sauce.

IMG_3615 IMG_3621

This dish is deceptively filling, your eyes may be bigger than your stomach. Squash baby anyone?

Enjoy and Exhale!

Everyday Eats 2

It’s been a while since I’ve done an Everyday Eats post. I take photos for it almost everyday so it’s never far from my mind. But, I need enough time between posts or else you’d be seeing 15 pictures of taco salads. I’m not going to lie, I eat a lot of taco salads. I also eat a lot of tortilla chips. I don’t want to lead you to think I only eat veggies and quinoa all the time. I love chips. Michael loves chips. Together we can easily eat a huge bag of tortilla chips in a day or two if we aren’t careful.

Anyway, I digress.

If you missed Everyday Eats 1 you can find it here.

And now, Everyday Eats 2:

I’ll start with what else? A taco salad with lentils, cilantro, salsa and veggies. This Whole Foods salsa is the best salsa I’ve ever had. On Sunday we ate an entire container! We usually buy two at a time.

Taco Salad

If eating a whole bowl of coleslaw on its own wasn’t weird enough let me add that I ate this at 8 in the morning for breakfast one day. It had wasabi vegan mayo in it and was so strong that I haven’t had wasabi since.

vegan coleslaw

The portions on this look pathetic but I took the picture about half way through eating the broccoli. Simple sweet potato fries, broccoli and roasted tomatoes.

roasted vegetables

Curry chickpea salad with celery, tomatoes and what else…chips.

curry chickpea salad

Really simple vegetable, tofu, noodle soup that I make all the time when it’s cold.

veggie noodle soup

Leftover Chickpea, Curry, Coconut, Quinoa Soup with a bowl of lentils and veggies.

curry coconut chickpea quinoa soup

Trader Joe’s Veggie Gyozas with steamed cabbage, wasabi vegan mayo (pre-coleslaw) and tamari.

veggie potstickers with cabbage

Roasted potatoes, rutabaga and brussel sprouts.

roasted potatoes

Corn tortilla tacos filled with quinoa and sweet potatoes.

quinoa corn tacos

Another chickpea salad. I make this at least once a week for lunch. Always with lots of avocado.

chickpea salad with avocado

Do you remember Totino’s Party Pizzas? My brother used to love them as a kid. These taste like that but way better and they happen to be gluten-free. Glutino’s Brown Rice Personal Pizzas (not vegan) with a side of peas. I ate this the week I was sick, hence the big bowl of frozen peas as the only green you see.

gluten-free pizza

Taco salad number 1000 with chickpeas and leftover Tahini Cashew Dressing…so so so good! Of all these Everyday Eats I recommend making this one the most.

IMG_3506

Healthy black bean dinner bowl with sautéed peppers, onions, corn and avocado.

healthy black bean dinner bowl

As you can see these aren’t very creative. They supplement all the other new and exciting recipes that I share with you all as feature recipes. These photos tend to be of lunches or quick dinners that I pull together before or after teaching. None of these meals takes more than 20 minutes to make and use the normal, everyday foods we already have in the house. If you want a specific step by step on anything in particular let me know.

If you’re on the east coast, especially in Boston today, stay warm. It’s 10 degrees out there right now! Cold enough that I walked through the mall to get to Starbucks from the studio today. Now I get why they made an indoor mall that stretches 5 city blocks.

Have a great Wednesday.

Enjoy and Exhale!

Potato Leek Soup

I made this soup when it was 50 degrees out two days ago, it was really good then but would probably have been better today with the snow coming down, making Boston a winter wonderland. Because we’ve only had snow a few times this winter it’s still really fun for me to experience. I love those first couple hours when it’s all white fluff that coats the trees and lightly swirls around you making it seem like you’re in a movie. Tomorrow I’ll be annoyed by the remnants of salt and gray slushy piles of old snow on the sidewalk. But I’m practicing staying in the present so today, hooray for snow!

Columbus Street in the snow

Snow covered trees outside Crossfit after this morning’s yoga class. I’m teaching another one tomorrow morning at 6:45am, you should get up with me. 🙂

Boston winter

Downtown Boston in the snow.

Anyway, back to soup.

When we went shopping last weekend I bought two leeks. We also bought a ton of other veggies at the time and the leeks were pushed to the bottom of the crisper. As we made our way through the kale and carrots I spotted the leeks and knew just what to use them for. Soup of course. Potato leek soup to be exact.

I love soup for its ease and simplicity. You just dump a bunch of vegetables in a pot for an hour and call it dinner. Who wouldn’t want to cook like that?

Potato Leek Soup (vegan, gluten-free)

2 tablespoons earth balance or whichever butter you prefer

1 tbsp canola oil

1/4 onion, diced

3 stalks celery with leaves, diced

2 leaks, white and pale green parts only, chopped

2 tbsp garlic, minced

1 teaspoon red chili flakes

8 new potatoes, cut into dice sized cubes

1 russet potato, cut into dice sized cubes

8 cups vegetable broth

2 broccoli stalks, whole (optional)

1/2 teaspoon freshly ground nutmeg

1 bay leaf

1.5 teaspoons salt

2 teaspoons fresh rosemary leaves, finely chopped

————

Cut white and light green part of leeks into 1/2 inch pieces.

chopped leeks

Discard the green tops. Put leek pieces into a bowl of cold water.

soaking leeks

Leeks can be very sandy. Make sure to let them soak for a few minutes. The sand will fall to the bottom of the bowl and you can then drain the clean leeks.

Chop onion and celery.

veggie prep

Heat oil and butter. Add leeks, onion and celery. Saute until tender, about 5 minutes.

sauteed veggies

Add garlic and red chili flakes. Cook another minute.

While veggies are sauteing, chop potatoes. Add potatoes to leek/onion mixture.

Next add veggie broth. One note on veggie broth. I strongly suggested buying vegetarian bouillon cubes. They are much cheaper than veggie stock. I use one cube per 4 cups of water (the package says 1 cube per 2 cups but it always works out well for me with the extra water).

Add broccoli stalks to broth. I happen to have stalks lying around waiting to be juiced and I thought they’d add a nice flavor to the broth, which they did. Feel free to omit. If you do use them, remove before serving, but feel free to snack on them while getting the rest of dinner together.

Add nutmeg, bay leaf, salt and rosemary. Bring soup up to a boil then reduce to a simmer. I didn’t chop my rosemary as fine as I wish I did, as seen below. Make sure it’s finely minced, I found the bigger pieces to be a little annoying.

potato leek soup

I let the soup simmer for about an hour then turned off the heat and covered the pot. I reheated the soup a couple of hours later when we were ready for dinner.

potato leek soup potato leek soup

Served with toast and earth balance.

I thought about blending this but according to Michael there is something heartier and more filling about the chunks of potato and leek.

Perfect for today’s snow-filled day.

Enjoy and Exhale!

Lentils and Vegetables in Spicy Coconut Sauce

I had the leek post all ready to go for today then last night I made this dish and it was so delicious that I had to share it right away. I made it once before when we were still living in SF but with the move and a million other distractions it got lost in my mind’s recipe file. Thank goodness I found it again.

This dish also fulfills a request I got a few weeks ago from my sister’s friend Nisha, from work. She asked if I could do a quick tutorial on lentils and offer up a few dishes that includes them.

This is a great starter recipe for those that are just beginning to cook with lentils. It’s simple, quick and flavorful. Plus you can use whatever vegetables you’d like. I particularly love peas with coconut milk so that is my only non-negotiable in this dish, but, there really are no rules.

First up…

How To Cook Lentils:

The best thing about lentils is that they don’t need to be soaked like dry beans do. From start to finish they take about 20 minutes.

1 cup lentils, rinsed

2 cups water

1/4 teaspoon salt

————

Rinse lentils and pick out any twigs or little pieces that don’t look quite right. Once the lentils are rinsed, place them in a pot.

Cover with water and add salt.

Bring lentils to a boil then reduce to medium heat for 20 minutes.

Cooking Lentils

Stir a few times during the cooking process. When the water has evaporated taste your lentils. They should be soft but not mushy. If they are still a little hard, add another 1/2 cup of water and let the lentils cook for a few more minutes. Lentils are very forgiving so don’t worry too much about them. Although overcooked lentils don’t keep their shape well, they still taste amazing.

Now that we’ve mastered lentil cooking let’s move on to the main event.

Lentils and Vegetables in Spicy Coconut Sauce (vegan, gluten-free)

1 tbsp garlic infused olive oil or regular olive oil

1 carrot, chopped

1 zucchini, diced

1 bunch bok choy, chopped

1/2 head of cauliflower, chopped

1 small head broccoli, cut into florets

8 asparagus spears, cut into fourths

8 brussel sprouts, cut into fourths

2 big handfuls of broccoli slaw, optional

1/2 cup frozen peas

1 can light coconut milk

1/2 cup water

2 tbsp garlic, minced

2 tbsp tandoori masala spice mix

1 teaspoon cayenne pepper

1 teaspoon garlic salt

2 tbsp white miso paste

————

Make lentils according to the above recipe.

Chop all your vegetables.

Heat oil in a large saute pan over medium high heat.

Add vegetables and saute for a 2-3 minutes making sure not to let the vegetables brown.

vegetables

Add coconut milk, water, garlic, tandoori masala, cayenne pepper and garlic salt. Stir to coat vegetables.

vegetables in coconut milk

Cover veggies with lid for 8 minutes or so until vegetables are soft but still have a little bite left.

Covered vegetables

Stir miso paste into vegetables.

vegetables in coconut sauce

Serve over a big pile of lentils.

Lentils and Vegetables in Spicy Coconut Sauce

I added a little hot sauce for extra spice or you can always increase the cayenne pepper if you want it spicier.

This meal will serve 3 big helpings.

Hope this helps answer your lentil questions. If you’d like more lentil recipes try my Lentil Sloppy Joes, Healthy Lentil Dinner Bowls or Red Lentil Chickpea Hummus.

And as always, if you have questions on how to cook specific foods or have recipes you’d like me to develop please let me know.

Back with the leek recipe tomorrow.

Enjoy and Exhale!