Post by @DoomsdaysCW@kolektiva.social

2025-01-17 01:41 UTC

This is more of my cup of tea these days. I love Indian and Moroccan spices! Rice and Red Lentil Stew with Cauliflower and Peas Makes 4-6 servings Ingredients: 1 Tablespoon vegetable oil 2 large leeks (white and tender green), well-rinsed and sliced 1 1/2 teaspoon ground coriander 1 1/2 teaspoon ground cumin 1 1/2 teaspoon dry mustard 1 teaspoon turmeric 1/4 teaspoon cayenne 3/4 cup (6 ounces) long-grain white rice (we used brown rice) 4 1/2 cup (40 ounces) water Salt to taste 1/2 cup (4 ounces) red lentils or brown (we used brown, since it takes longer to cook, as does the brown rice) 1/2 medium head of cauliflower, cut into 1-inch florets 1/2 cup (4 ounces) fresh or frozen peas 2 Tablespoon butter (optional, and not vegan) 1. In a medium stew pot, heat the oil over medium heat. Add the leeks, coriander, cumin, mustard, turmeric, and cayenne, stirring constantly to toast the spices, for 1 minute. 2. Add the rice, salt, and 4 1/2 cups of water. Bring to boil over high heat. Stir in the lentils. Reduce heat to medium, cover, and cook until the rice and lentils are just tender, about 20 minutes for red lentils and white rice, 35 minutes if you are using brown lentils and brown rice. 3. Add the cauliflower, raise the heat to high, and continue to cook, covered, stirring occasionally for 5 minutes. Add the peas and cook until they are warmed through and the stew has an oatmeal-like consistency, about 5 minutes longer. Add butter (optional), stirring until it melts. Serve hot in bowls. An adaption of Yamuna Devi's "The Art of Indian Vegetarian Cooking". #VegetarianRecipes #VeganRecipes #EatYourVeggies #DietForASmallPlanet #SolarPunkSunday

Replies (1)

@DoomsdaysCW@kolektiva.social 2025-01-17 01:54

This doesn't need to be puréed, but it can be. The original recipe calls for chicken stock, but vegetable stock works just fine! The original recipe calls for butter, but any vegetable oil can be used (since it's just for sautéing). A warm and nourishing soup for cold days! Carrot Ginger Soup (can be made as a vegan version) Serves 4-5 Ingredients 3 Tbsp unsalted butter 1 1/2 pounds carrots (6-7 large carrots), peeled and sliced thin 2 cups chopped white or yellow onion Salt 1 teaspoon minced ginger 2 cups chicken stock or vegetable stock 2 cups water 3 large strips of zest from an orange Chopped chives, parsley, dill or fennel for garnish Method: 1. Sauté onions and carrots: Melt the butter in a soup pot over medium heat and cook the onions and carrot, stirring occasionally, until the onions soften, about 5 to 8 minutes. Do not let the onions or carrots brown. Sprinkle a teaspoon of salt over the carrots and onions as they cook. 2. Add stock and water, ginger, and strips of orange zest. Bring to a simmer, cover, and cook until the carrots soften, about 20 minutes. 3. Remove the strips of orange zest and discard. 4. Purée soup: Working in small batches, pour the soup into a blender and purée until completely smooth. Only fill the blender bowl a third full with the hot liquid and keep one hand pressing down on the cap of the blender to keep it from popping off. Add more salt to taste. Garnish with chopped chives, parsley, or fennel fronds (I prefer parsley or cilantro). Freezes well! Great to make lunch-sized portions! #EatYourVeggies #DietForASmallPlanet #CanBeAdaptedToVeganRecipe

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