Tag Archives: Recipe

Sweet Potato & Lentil Curry

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My friend Erik shared with me a recipe he enjoyed from Vegetarian Times for sweet potato and lentil packets.  It sounded good, so I picked up some of those two main ingredients at the grocery over the weekend.  When I got ready to make it today, I realized that I was missing several other ingredients.  Oops.  So, as I normally do when cooking, I decided to fake it.  I googled lentil and sweet potatoes, skimmed probably 15 recipes to stir my mind, and headed off to the kitchen and started pulling stuff out of cabinets and the fridge.  This is what I came up with and it was pretty darn tasty!

1 lb lentils, rinsed and sorted
4 sweet potatoes (yams), cut bite sized
1 onion, diced
5 large leaves of kale, chopped without stem
2 stalks celery, diced
1 green apple, diced
3 cloves garlic, diced
4 -6 cups veg. broth or water and veg. powder
4 T curry powder
salt & pepper to taste
olive oil

Heat olive oil over medium heat in large pan and saute onion and garlic until transparent.  Add everything green and saute for 3-4 minutes.  Add sweet potatoes and saute an additional 5-7 minutes.  Add remainder of ingredients, lower to medium high and cook, stirring occasionally until lentils and potatoes are cooked through.  Add additional broth or water as needed to prevent scalding. Serve with warm pitas.

Easy Italian Vegetable Stew (Vegan)

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This is a perfect dish for the cool fall days.  It uses fresh veggies, cooks while you are at work or otherwise busy, and warms the belly. I got this recipe from a friend and colleague in Johnstown, PA, many years ago.  Thanks, Merrily!

Ingredients

6 oz. green beans                                                                   1 ½ c. sliced onions

3 tsp. minced garlic                                                              1 small eggplant in chunks (with peel)

2 large yellow squash in chunks (with peel)               2 bell peppers in strips

3 potatoes in chunks (no peel)                                         1 ½ c. tomato sauce

¼ c. olive oil                                                                            1 tsp. salt

1 tsp. Italian seasoning

Process

Put green beans, onions, and garlic in bottom of crock-pot.  Mix the remaining ingredients in a large bowl and pour on top of green beans, onions, and garlic.  Cook on low for 8 hours or high for 4 hours.

(You can make this on the stove, just cook on a very low temp for less time)

Butternut Chickpea Pasta Bliss

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I got two more butternut squash from the CSA this week and wasn’t feeling the idea of spending 1/2 hour stirring risotto.  So, I whipped up the following and it was quite delicious (and high in protein!).

Ingredients

1 butternut squash
2 cans chickpeasButternut SquashChickpeasTomato
1 large ripe tomato
1 pound pasta (your choice, but something hearty)
4 cloves garlic
2 T olive oil
salt and pepper to taste

Process

Cut squash in half lengthwise and remove seeds.  Place inside down on a baking pan or stone and place in oven at 375* until soft.  Scoop out squash, mash with fork or potato masher, and set aside. Open beans and spread in a single layer on a bar pan or other sided bakeware.  Add 1 T of olive oil and shake gently to coat beans.  Place in oven on 450*, shaking every few minutes to roll beans and roast evenly.  While the beans are cooking, dice the tomato and mince the garlic.  Cook pasta al dente.  When pasta is done, drain and return to pan.  Add squash, beans, tomato, 1 T of olive oil and stir.  Salt and pepper to taste.  Serve when warmed through.

Tasty and very filling!