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Old 07-09-2012, 10:06 AM
 
Location: The Hall of Justice
25,906 posts, read 36,195,563 times
Reputation: 42502

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I solved my lentil problem! I need to use BLACK lentils, not brown or green lentils. Black lentils are also called Beluga lentils because they are small and resemble caviar. Simmer one cup of dry lentils for 30 minutes in two cups of low-sodium vegetable broth or homemade stock. So good! I tried steaming them like Trader Joe's, but simmering was much better.

Black lentils are $5 or $6 a pound at Whole Foods, but half a pound is approximately three cups of dry lentils, or six cups cooked. Much more economical than buying the "bricks," although those are certainly convenient.

Lentil Sunday

Three big handfuls spring mix salad (lettuces, baby spinach, baby chard)
Two cups black lentils, cooked and cooled
One handful shredded carrots
One yellow bell pepper, cored and cut into slivers
One handful shelled edamame
Your favorite dressing (WF's Tomato Olive dressing is my new favorite)

Makes four main dish salads.
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Old 07-09-2012, 02:51 PM
 
Location: Richardson, TX
10,993 posts, read 17,484,974 times
Reputation: 27728
Not really a recipe, but tonight I'm making a huge mess of roasted green beans as I got a big bag from Costco I need to use up.

Preheat to 450.

Toss green beans in mustard-horseradish vinaigrette, season with salt and pepper.

Roast for 10 minutes in a single layer.

Stir them about, add slivered almonds to taste, and roast about another 10 minutes or so until done.

Sprinkle with fresh italian parsley before serving (hopefully from the garden ).


M-H vinaigrette:

1/2 c. Extra Virgin Olive Oil
1 T dijon mustard
1 T white wine or other vinegar
1-3 tsp prepared horseradish, to taste
1 clove of crushed garlic

If this makes too much dressing I will save the leftover in a little jar.

Last edited by Debsi; 07-09-2012 at 03:04 PM.. Reason: Like OMG - I forgot the garlic!
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Old 07-09-2012, 02:55 PM
 
Location: The New England part of Ohio
18,586 posts, read 23,117,825 times
Reputation: 48552
Quote:
Originally Posted by Debsi View Post
Not really a recipe, but tonight I'm making a huge mess of roasted green beans as I got a big bag from Costco I need to use up.

Preheat to 450.

Toss green beans in mustard-horseradish vinaigrette, season with salt and pepper.

Roast for 10 minutes in a single layer.

Stir them about, add slivered almonds to taste, and roast about another 10 minutes or so until done.

Sprinkle with fresh italian parsley before serving (hopefully from the garden ).


M-H vinaigrette:

1/2 c. Extra Virgin Olive Oil
1 T dijon mustard
1 T white wine or other vinegar
1-3 tsp prepared horseradish, to taste


If this makes too much dressing I will save the leftover in a little jar.
That sounds tasty!
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Old 07-10-2012, 08:13 AM
 
Location: Richardson, TX
10,993 posts, read 17,484,974 times
Reputation: 27728
Wow, the green beans turned out really really well!! Even DH gobbled right up. Success!

I made the recipe as above but I used 1/3 cup of olive oil instead of 1/2. I ended up using all the dressing. Next time I would add the almonds after 15 minutes, not 10.
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Old 07-10-2012, 04:43 PM
 
Location: The Hall of Justice
25,906 posts, read 36,195,563 times
Reputation: 42502
I have some horseradish I need to use ... thanks for the idea!
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Old 08-05-2012, 06:17 PM
 
Location: Guangzhou, China
9,753 posts, read 13,303,108 times
Reputation: 11298
I made vegan banh mi's (Vietnamese sandwiches) last night.

This will make about four sandwiches.

1 Vietnamese baguette (these vary from regular baguettes in that they're made from rice flour. Not entirely necessary if you can't find one; you can use a regular baguette)
1 14 oz block of tofu
1 cup Vietnamese radish/carrot pickle (can be found at an Asian grocer, or you can find recipes online)
1 large avocado
1 cucumber, shaved lengthwise
Bragg's Liquid Aminos or soy sauce
Sesame oil
1/4 cup green onions
Shoga (red Japanese pickled ginger)
Sriracha, if you're into hot foods
Veganaise
Rice vinegar
Ginger juice

Cut the tofu into longer strips and pan sear them in the sesame oil with about 3 tsp of Bragg's or soy sauce and sriracha or other hot sauce to taste (I use a garlic/chili sesame oil) with the green onions and about 2 tsp of pickled ginger.


For the dressing, put some veganaise in a small bowl and add a few dashes of Bragg's/soy sauce, some ginger juice, and rice vinegar to your personal taste. You can add some hot sauce as well, if you'd like.

Cut the baguette into sections, cut on the side, and add some of the veganaise dressing, then add the tofu. Add the shaved cucumber, a few strips of avocado, the radish/carrot pickle, and garnish with some more of the pickled ginger.



I also use a little bit of mustard, either spicy Swedish mustard, or Brianna's sweet mustard, though these aren't really "authentic" ingredients (who f'ing cares, it tastes good!)
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Old 08-07-2012, 08:21 PM
 
Location: The New England part of Ohio
18,586 posts, read 23,117,825 times
Reputation: 48552
This does not really qualify as a recipe. It's more something that I put together while browsing the food aisles at Target.

But my family loved it. And it was easy.

Ingredients:

2 bags Target Brand Szechuan green beans
2 bags Gardien Crispy Mandarin Chicken
2 cans water chestnuts.
one Eggplant pealed, diced, salted - let it sin for 15 minutes and then drain
one can crushed Pine apple drained
one sweet red pepper one sweet yellow pepper both diced.
Method:

Stir fry eggplant and peppers in a pan with four T vegetable oil
Defrost frozen items
Add green beans and seasoning packet to pan sautee for ten minutes
Add pineapple
Prepare crispy Mandarin Chicken as directed.
Serve over brown rice

We had six for dinner and we has left overs so the portions are generous. We added red pepper flakes but that might not be gor averyone.

My son wants me to make it for his going away to college party.
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Old 08-08-2012, 06:37 AM
 
Location: The Hall of Justice
25,906 posts, read 36,195,563 times
Reputation: 42502
Sheena, the mandarin chicken ... that's not real chicken, right? I don't know that brand.
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Old 08-11-2012, 08:16 PM
 
12,544 posts, read 12,460,613 times
Reputation: 28900
This looks yummy. Also, I like how they call eggplants "aubergines" across the pond.

Aubergine and Chickpea Stew Little Red Courgette
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Old 08-11-2012, 11:59 PM
 
Location: Giethoorn, Netherlands
629 posts, read 1,014,800 times
Reputation: 738
Quote:
Originally Posted by JustJulia View Post
Sheena, the mandarin chicken ... that's not real chicken, right? I don't know that brand.
Gardein is totally vegan and delicious!

It's also sold as some of Trader Joe's house brand items (orange chicken-less morsels, crispy chicken-less strips, and their beef-less and chicken-less refrigerated strips are all gardein)

Gardein also makes the best vegan burger patty i've ever had

Gardein
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