Monday, March 31, 2008

Pink Bean, Quinoa, and Spinach Soup

from Vegan Express by Nava Atlas as posted on Fatfree Vegan Kitchen blog. Interesting and delicious combination of flavors. Quick and easy to make! Definitely a keeper.

Saturday, March 29, 2008

Roasted Egglplant Sandwich with Curried Chickpea Lentil Spread

...served on an Ezekiel sprouted grain bun.

Curried Chickpea Lentil Spread
2 cups cooked chickpeas
1 cup cooked lentils
3-4 cloves garlic, minced
1/4 cup lemon juice
1 Tbs tahini
1 tsp ground cumin
1 tsp sweet curry powder *
2 Tbs fresh parsley leaves

Combine all ingredients in a food processor and process until smooth. If needed, add a small amount of cooking liquid from the beans, or water, until spread reaches desired consistency. This spread freezes well so I usually make about 3 batches at a time.
*I use Penzey's sweet curry powder. A dash of hot curry powder or red pepper can be added for more zing.

Roasted Eggplant, Red Peppers, and Shallots
1 medium egglplant, cut into 1" cubes
1-2 red bell peppers, seeded, cut into bite sized squares
4 shallots, peeled and sliced into 1/2" rounds
olive oil spray
Italian herbs or seasoning*

Heat oven to 400 degrees F. Spray casserole dish with olive oil. Place vegetables in dish, spray with olive oil and sprinkle with desired seasonings. Toss to coat. Bake for 50 minutes at 400 degrees F, stirring once half way through. These vegetables also taste great cold the next day.
*I use Penzey's Pasta sprinkle or Penzey's pizza seasoning.