Although I’ve tried a lot of lentil soups, there’s only one that I’m a big fan of. I come back to this recipe time and time again. It’s healthy and delicious, and incredibly simple to make. It also happens to be vegetarian/vegan. It has simple spices (cumin and mustard seeds) and lots and lots of lemon juice. Don’t skimp on it.
I originally got the recipe from 101 Cookbooks years ago. It was tasty, but took a few more steps than I liked. Here’s my simplified version. It’s originally a red lentil soup, but I always use plain brown lentils I find in the grocery store. (That said, the soup in these pictures used red lentils since they were the same price at the store. I also forgot cilantro.) I usually use bottled lemon juice rather than juicing lemons. Often I use frozen spinach (I usually microwave it first) in the soup rather than fresh greens. Since it’s a pureed soup, we always serve it over brown rice. We usually get 4+ generous bowls of soup from this recipe.
To demonstrate how much I like this soup, and how forgiving it is: Once I didn’t have enough lentils, and used chickpeas instead. It reminded me a little of hummus, and it was still tasty. Sometimes I’m out of turmeric, and it turns out okay (although it is better with it). Sometimes I use kale in the soup instead of spinach, and sometimes I forget about leafy greens entirely; the soup still turns out delicious. Sometimes I forget it takes cilantro. Even when I have to make substitutions, I love this soup.
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This recipe, Chickpeas with Spinach, has been one of my favorite quick meals to make recently.
Originally an appetizer, I decided it looked substantial enough for a meal. I felt the same way about the version of it I made several years ago, too. That version had more liquid than this, and took more time to make. Smitten Kitchen’s version as well had a few extra steps that I didn’t feel like doing. So I simplified it so it’s a one-pot dish, that involves no cutting (unless you slice your bread), that takes no more than 20 minutes to make from the time you begin to measure your ingredients to the time you place it on the table. This adaptation of Smitten Kitchen’s version omits the bread that you blend into it, uses tomato paste instead of sauce (which the bread used to soak up), and wilts the spinach in the pot at the end instead of cooking it first. (I tried frozen cooked spinach, but it wasn’t as good.) Oh, and this version uses much less olive oil.
The sauce is balanced with a dash of vinegar (I’ve used balsamic instead of red wine vinegar since that’s what I have), and there’s not so much sauce that it turns your toast to mush, which I can’t stand. It has negligible heat from the dash of red pepper, though you could boost that if you wanted to. You could probably omit the smoked paprika in a pinch, and the dish would come out fine. And you’re eating chickpeas and spinach, on toast – very healthy. This likely isn’t as rich as the tapas-version of Chickpeas with Spinach should be, but it’s very satisfying as a meal.
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Summer has been very hot in New Jersey this year. I don’t think it’s usually quite this hot, although I don’t know for certain as it’s only our second summer here. When the heat rivals summer in the Midwest, meals for us usually consist of whatever Alex has grilled that day, leftovers from when Alex grilled, pancakes (because I use an electric griddle), or BLTs, which are really cooling if you (perhaps heretically) microwave your bacon and don’t heat up your oven or a frying pan.
This Eggplant and Barley Salad from Smitten Kitchen is really very nice in the summer, once you get past the steps of roasting vegetables. I first made this salad a few years ago, and I really liked it. Alex doesn’t like eggplant, but he enjoys this salad. Roasting the eggplant makes it a little less eggplanty and more delicious. The barley is tender yet chewy, flavored with cumin and coriander. The grain is surprisingly good cold. I usually don’t like salads because dressing is too vinegary or assertive, but this salad is dressed with olive oil, lemon juice, and garlic, all of which I like. Tomatoes and roasted zucchini (and olives, if those are your thing) give the dish extra flavor. I love the balanced flavors in this dish.
This is a delicious, flavorful summer salad. It works great as a make-ahead vegetarian/vegan meal and is perfect as leftovers on a lot summer day. We had 4 dinner-sized servings plus some for a toddler, but it would yield more as a side dish.
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One-Pan Farro with Tomatoes is one of my favorite new dishes. I’ve made it several times already since I first tried it. It involves minimal prep – maybe about 10 minutes while you cut everything up and heat the pot. It’s easy enough to do with a toddler playing at your feet, or sitting on the counter watching you. It’s ready after 30 minutes of hands-off cooking. It smells amazing by the time it’s done, more amazing than you think anything with this few ingredients can be.
This will serve two and a toddler as a vegetarian meal, or more as a side dish.
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One of the soups that I’ve made a few times recently(ish) is the Carrot Soup with Tahini and Chickpeas from Smitten Kitchen. It’s a healthy and delicious soup, and is pretty quick and easy to make.
The soup itself is lightly spiced. Do not skip the sesame-lemon drizzle! It provides a definite punch of flavor, making the soup anything but boring. The addition of chickpeas also makes this more interesting than your usual blended veggie soup. In some ways, it’s like eating a soup version of hummus. As a meal, this soup is light but filling. It’s also vegetarian and vegan!
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My friend Kate came from St. Louis to visit us in New Jersey! She was the first of our friends to visit (aside from when she and Jen drove out here with me). Alex and I were very excited to have her as a house guest. We three and baby had a great time visiting the boardwalk in Ocean City (which I think I prefer over Atlantic City’s) as well as relaxing at home.
Kate didn’t just visit us – she visited on her birthday! I don’t yet have much of an opportunity to cook and bake (although hopefully that will change soonish), but I had to make her something. Kate is vegan, so of course the Vegan Clementine Cupcake recipe from King Arthur Flour jumped out at me when I saw it this month.
The cupcakes were incredibly easy to make. The recipe calls for peeled, finely chopped clementines or tangerines, but I think any flavorful seedless orange would work. I took a hint from the reviews, and used mandarins from Trader Joe’s and left the thin skins on them. Rather than chop them by hand, I whirred them in my bullet blender for a few seconds until it was slightly chunky pulp. These cupcakes are vegan, but they don’t take any fancy ingredients other than fresh citrus. Vegan or not, they’re the best orange cake I’ve ever tasted.
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For Bread 38, I made an old favorite of mine, Big Sur Hide Bread, that could be made vegan. I’ve made and written about it on here twice, including early in 2010. Every time I make it, I wonder why I haven’t made it more often. It’s incredibly easy to make, and takes very little time overall.
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My family came to visit for Memorial Day, and we had quite a cookout, despite threats of rain and storms. It was a great excuse to dive back into traditional baking and make some hamburger buns for Bread Week 22. I wanted a lot of them to pair with the lots of leftovers that we would inevitably have, so I decided to retry the King Arthur Flour buns recipe that I made in 2010 for my 365 recipe challenge.
I was just as happy with the results now as I was in 2014. This is a great hamburger or brat bun recipe if you want a serious bun to stand up to a hefty filling at toppings.
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For Bread Week 20, I decided to try out this Gluten-Free Vegan Bread recipe from Fork and Beans. I wanted to have something that I could have as toast for breakfast this week. Overall I’ve liked the recipes from Fork and Beans that I’ve tried, so I decided to give this bread a try, and I’m really glad that I did. It was hearty and satisfying.
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My friend Kate was willing to sacrifice a birthday dinner so she could watch a co-ed softball game that her friends play on. That’s friendship. To show how special she is, I thought I would surprise Kate with cake!
Kate is also vegan, which makes baking a little, but not a lot, trickier. I also had to make something gluten-free if I wanted to make sure everything tasted okay, as any good baker will do. (How do you discover you forgot the sugar unless you taste the batter?) So I went to a website she shared with me, and found this recipe for gluten-free and vegan Mini Chocolate Bundt Cakes.
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