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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)
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.
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!)
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.
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
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