Beluga lentil and vegetable (black lentils, red pepper, corn, carrots, celery, sea salt, oregano, basil, cumin, coriander, black pepper, evoo/flax oil, nutritional yeast, liquid smoke) pot pie (whole wheat flour, canola oil, sea salt) with miso shiitake gravy (white miso, shiitake mushrooms, white vinegar, whole wheat flour) and grilled asparagus (evoo/flax oil, sea salt, lemon juice, nutritional yeast).
Spelt bureka with beluga lentils, sundried tomatoes, green chard, caramelized onions and cremini mushrooms (vegetable stock, nutritional yeast, garlic, nama shoyu, sugar).
Arugula, black lentil and fig soup
3 cups of cooked beluga/black lentils
Dash of liquid smoke
2 cups of vegetable stock
4 dried figs, minced
1 tablespoon of lemon juice
1 tablespoon of minced garlic
Kosher salt to taste (I use about 1/2 teaspoon)
Black pepper to taste (I use about 1 teaspoon)
2 cups of packed baby arugula, minced
Bring everything except arugula to a boil, cover, and simmer for a few minutes. Puree if you want a creamy soup, or pulse blend if you want a little more layered texture (I pulse blend). Add half of the minced arugula and simmer for five minutes. Ladle out and garnish with the remaining arugula. Add an optional tablespoon of evoo for a richer tasting puree.
Six bean and spinach curry (romano beans, chick peas, lima beans, pinto beans, lentils and black eyed peas, vidalia onions, tomatoes, garlic, ginger, turmeric, chile, mustard, sea salt, lemon juice) over brown rice with macadamia cheese ribbons (macadamia butter, lemon juice, sea salt, garlic, nutritional yeast).
This is a veganized version of palak paneer, one of my favourite pre-gan dishes.
I was only the official taster for the cauliflower and potatoes but I declared it delicious!
Roasted asparagus with sea salt and nutritional yeast (with a little evoo/flax oil).
Ratatouille with beluga lentils and chipotle (zucchini, eggplant, tomato paste, green peppers, vegetable stock, vegan white wine, garlic, nutritional yeast) over brown rice herb pilaf (vegetable stock, herbs de Provence).
I'm tempted to dub this main: ratachili. Was it spicy ratatouille with lentils or was it really chili with zucchini and eggplant?
