Sloppy Lennys and Coleslaw – A Vegan Yum

Do you remember sloppy joes? Did you mom make them, as mine did, or do you remember them from school lunch? I loved the sauce on my mother’s sloppy joes, though even then I didn’t like the texture or idea of the beef. Now, I can have the sauce yum without the meat gag.

For a rainy Memorial Day lunch, we cooked up some Sloppy Lennys and made a crunchy vegan coleslaw to go with it, along with chips and fruit. Delicious!

Sloppy Lennys

Ingredients

1 lb dry lentils
Water or broth to cook lentils
2 T olive oil
1 large onion – diced
1 red or green pepper – diced
2 cloves garlic – minced
1 can tomato paste
2 cups tomato puree or sauce
1 t worcestershire sauce
1 t liquid smoke
1 T chili powder
1 t smoked paprika
1 t hot sauce of your choice
2 T balsamic vinegar
3-5 T molasses, agave, or maple syrup
Sea salt to taste

Process

Cook lentils by covering in water or broth (about 1 inch higher than lentils), bringing to boil, and letting boil gently for 15-20 minutes. They should still be al dente. Save broth/water when you drain them.

Saute onions, peppers, and garlic in olive oil. Add remaining ingredients (not lentils yet) and mix well. Simmer 5 minutes. Add lentils. As they finish cooking, you will need to add the vegetable broth/water to maintain the level of sauciness you would like.

When lentils are cooked to your desired tenderness, serve on buns or bread.

 

Vegan Coleslaw

Ingredients

4 cups shredded green and red cabbage
1 cup shredded carrots
Diced onion if desired
2 cups vegan mayo
2 T apple cider vinegar
Salt and pepper to taste

Process

Mix ingredients above. Refrigerate several hours or (preferably) overnight. Serve beside, or on, sloppy lennys!

Life Takes Over!

So, dear readers, as you can tell, I have fallen WAY behind. This is a factor of a change in jobs last summer that keeps me even busier (didn’t think it was possible), living away from my family 4+ days a week (so not cooking), and sheer exhaustion.

However, I have been fairly active on Instagram and Twitter, so if you aren’t already following me there, you can (TheVeganAsana on both).

In yoga news, I’m still trying to practice 5-6 days a week, though often for a somewhat shorter time period. I struggled with trying to move my practice to mornings and it wasn’t very successful. RA presents obstacles there. So, it’s evening practice either alone or with an online video. Lately, I’ve been using videos from Fightmaster Yoga, though I’m always happy to hear about your favorites!

In food news, I’m not doing much cooking, but have been mostly eating salads, as that’s an easy meal for just me. But, I will put in a plug for a Philadelphia restaurant that I am loving to visit when I can. If you have not been to The Tasty, and you are a vegan in Philly, you should go!  It’s not the place to drop by if you are looking for a super nutritious meal, but if you want diner style comfort food that is vegan, it rocks. And the coffees are superb.

In life news, I’m using my paper planner (Filofax) as a creative outlet, by combining elements of bullet journaling and planning. Sometimes, I wonder if the pages are a little too cute for using in the office. Other times, I don’t care even a little.   This week, with only part of the Monday stuff added…  If you enjoy planner or bujo layouts, those tend to show up with some frequency on my Instagram feed.

I’m hoping that I can remember to post more, and that my author friend – Emmeline – will also post now and then. But, until next time, namaste!

 

 

Easy Vegan “Thin Mints”

Ah Girl Scout cookie season! Though many of those delicious little buggers are indeed vegan, they increase in price every year. If you want a cheaper and more accessible alternative, look no further than this easy peasy recipe!


There are no specific measurements because it’s just about throwing ingredients together, it’s super simple.

Ingredients

  • Vegan chocolate chips (or bar form is fine, just cut the bar smaller)
  • Few drops of Peppermint extract
  • Round crackers (we love Ritz)
  • Optional: coconut oil

Directions

  • Melt the chocolate chips with a double boiler method, I like adding coconut oil to make the process easier but it is not required. Stir frequently until no lumps are left.
  • Line a cookie sheet with parchment paper and set your crackers in place
  • When the chocolate is ready, remove it from the heat and add as much peppermint extract as you please. There’s no right or wrong amount.
  • Coat each cracker in the chocolate mixture and place back on the parchment lined tray.
  • Put the delicious ‘cookies’ into the fridge to harden and you’ve got yourself some thin mints!