Easy Red Lentil Curry

This is what I make for comfort food after a long, busy week. Easy and quick, served over quinoa in the photo but can also be served alone.

1 large onion, chopped
8 cups water
3 cups red lentils, rinsed well
4 zucchini, diced small
1 10 ounce bag frozen spinach
1 Tbs good quality curry powder of your choice (I use Penzey's)

In a large pot steam fry onions in a little water till softened. Add water, lentils, zucchini, and curry powder. Bring to a boil then reduce to simmer on low heat for 20 minutes or until lentils are done. Stir in spinach and let sit for about 5 minutes. Serve alone or over rice or quinoa.

Makes 8 servings

Hearty Ginger Lentil Soup

from Eat for Health. I doubled the amount of lentils called for in the recipe because I'm a lentil fanatic. Since I'm also a ginger lover, I just had to post about this soup. I love it!

I'm Back...

Finally, I'm back. The past few months have just flown by. With the days getting shorter, and the weather so much nicer, I have been maximizing playtime with my horses and minimizing time on the computer and time reading cookbooks. Not really a bad thing, though, as I ended up trying some new recipes that came to me via some of my favorite food blogs that I subscribe to. Whoever said that free recipes found on the internet aren’t as good as the ones found in cookbooks? Not me!

So, I have a small backlog of photos to post in upcoming weeks. Click on the name of each recipe to see the corresponding recipe.

First off, a couple of recipes from 101 Cookbooks. If you haven’t checked out this blog by cookbook author Heidi Swanson, I highly recommend that you add it to your blog reading. Although many of her recipes are not vegan, she comes up with some pretty good vegan recipes on a regular basis, which makes it worth taking a look at. Here are two that I have tried recently:

Maple Grilled Tempeh served with steamed veggies over a bed of quinoa. A simple and delicious meal. I’m always looking for uncomplicated marinades for tempeh so was thrilled when I came across this one.Peanut Butter Cookies
I made these with whole wheat pastry flour. Can peanut butter cookies get any easier and healthier than this?


Cauliflower Dal with Panch Phoran from Fatfree Vegan I made this recipe several months ago and quickly became a fan of Panch Phoran. Just as a side note, if your family doesn’t like the wonderful aroma of Indian spices lingering in your house for the week after you make your favorite Indian dish, you may want to turn on the fan over your stove when you make this, especially if you have the heat or A/C on and the windows shut.

And for the grand finale – Julie’s Peanut Sesame Noodles from Everyday Dish TVI prepared this for the first time for our monthly vegan potluck and by the time I made my way through the line to get some for myself, there was literally only one bite of it left! Fortunately I had set some aside for myself, prior to the potluck, (thus the picture), so I can vouch that it was absolutely DELICIOUS!!! I will definitely be making this again.

Red Lentil Curry

If you are new to red lentils, this is an easy and delicious recipe from All Recipes to try. Click here for the recipe. Although the ingredient list appears long, most of it consists of spices, so if your spices are well organized this recipe will come together in a flash.

The only changes I made to this recipe were 1) substituting olive oil spray for the 1 Tablespoon of oil, and 2) reducing the curry paste to 1Tablespoon which I strongly recommend unless you have a gut of steel. I also used Penzey's sweet curry powder for curry powder called for. This recipe is so incredibly tasty, I could barely believe it was so easy the first time I tried it. It has become one of my standby recipes for busy days. The photo shows it served unconventionally, with quinoa on a bed of steamed kale.