Monthly Archives: February 2016

Lentil Balls with Pasta and Marinara Sauce

imageLENTIL BALLS
1 cup green lentils; picked through and rinsed
2 1/4 cup water
2 Tablespoons extra virgin olive oil
1 small (1/2 large) onion; minced
1 clove garlic; crushed
3/4 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
1/4 teaspoon paprika
1 egg
1/2 cup (gluten free as needed) oat flour (I grind my own in a coffee mill turned gf seed/grain grinder)

Bring clean lentils and water to a boil, reduce heat and simmer for 45 minutes.

Meanwhile, prepare remaining ingredients and place in a bowl. Strain and rinse lentils, add to the bowl with other ingredients and mash together to combine; I used a pastry knife but a fork or potato masher will work just fine. When well combined, set aside and let rest for 20 minutes.

Prepare marinara sauce (recipe below) and pasta (gluten free as needed).

Preheat oven to 375. Line a baking sheet with parchment paper. Scoop 2 Tablespoons of the lentil ball mixture and form into a ball. It will be sticky (if it’s ridiculously sticky add more oat flour) so it will need to be rolled and otherwise manipulated into a ball. Place on the prepared baking sheet. Bake sheet in the oven for 25 minutes.

Top pasta with lentil balls and marinara sauce. Top with grated cheese or nutritional yeast if desired. I recommend serving with a salad on the side.image

MARINARA SAUCE
2 Tablespoons extra virgin olive oil
1/2-1 onion; minced
1/2-1 teaspoon sea salt
3-4 cups boxed/canned crushed tomatoes
1/4 teaspoon fresh ground black pepper
1 Tablespoon dried basil
1 Tablespoon dried oregano
pinch thyme
3 cloves garlic; crushed

Preheat a wide bottomed stock pot over medium heat and chop the onions. Add olive oil, onions and salt and saute under cover until tender, about 5 minutes. Add tomatoes to the sauted onions, put the cover on, bring to a boil, reduce heat, add herbs and spices and lightly simmer.

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Vegan Vegetable Masala Soup

IMG_13762 Tablespoons coconut oil
1 onion; diced
1/2 teaspoon sea salt
1 celery stalk; diced
1 carrot; diced
1″ piece fresh ginger; minced
2 cloves garlic; crushed
1 Tablespoon garam masala
2 cups crushed tomatoes (in season use fresh tomatoes; diced)
2 cups water

Preheat a heavy bottomed soup pot over medium-low heat. Add coconut oil, onion and sea salt. Cover and saute 5 minutes. Add celery and carrots, stir, cover and saute an additional 5 minutes. Add ginger, garlic and garam masala, stir, cover and saute another 5 minutes. Add crushed tomatoes and simmer for 30 minutes. Add water, increase heat to boil, reduce heat and simmer an additional 30 minutes.

While the soup is cooking/simmering prepare the rest of the meal. I served vegan baked potatoes and salad but a sandwich would be wonderful too.

Vegan Baked Potatoes

IMG_1375extra virgin olive oil for pan
4 medium potatoes; skin on
3/4 cup red lentils
3 cups water
3 Tablespoons extra virgin olive oil
1 onion; quartered and sliced
1/2 teaspoon sea salt
1/8 teaspoon smoked paprika
1/8 teaspoon fresh ground black pepper
ketchup (optional)
nutritional yeast (optional)

Preheat oven to 375. Oil a cast iron skillet or small baking sheet. Scrub potatoes, cut in half and place cut side down on oiled pan. Place in preheated oven and bake until potatoes are soft (30-40 minutes depending on thickness)- test by gently pushing with the end of a wooden spoon.

Meanwhile prepare filling.
Cook red lentils till tender; place lentils in a sieve, rinse under running water, place in pot with water, bring to boil, reduce heat and gently simmer for 30 minutes.
While the lentils cook saute onions sprinkled with salt in extra virgin olive oil over medium heat. Stir occasionally allowing onions to get golden to slightly browned on some pieces. Add the smoked paprika and black pepper, stir and reduce heat to low.
Drain the cooked lentils in the sieve, rinse with running water and drain all water. Add lentils to the onions, stir, bring to a simmer over medium high heat and remove from heat.

Flip the baked potato halves to cut side up. With a fork or spook break the cut side, now a crispy and golden brown crust, in several areas. Top each potato with a generous spoonful of the onion and lentil filling. Squeeze an optional dollop of ketchup on top of each and sprinkle with the optional nutritional yeast.