Wednesday, December 18, 2013

Lentil Stew (Whole Foods Plant-based)

After 3 months of being on a mostly whole foods plant-based diet, we finally found a legume recipe we all like!  It is from Dr. McDougall's website as one of the recipes served during the advanced study weekend seminars he offers.  We all like it with some hot sauce as recommended. Also, the spinach does not refrigerate well.  I'd recommend adding it in before reheating each time.  This is a great make ahead dish as the flavors get better with time in the refrigerator.

Ingredients
1 onion, chopped
2 cloves garlic, crushed or minced
1-2 jalapeƱo peppers, seeded and chopped
2 cups dry green lentils
2 cups chopped fingerling potatoes, cut into bite-sized pieces
1/4 to 1/2 teaspoon chipotle chili powder
2 cups baby spinach leaves or chopped spinach
Hot sauce, for serving
Salt, to taste (original recipe has none but a pinch really helps the flavor)

Directions
Put the onion, garlic, and jalapeƱos in a large saucepan along with 1/2 cup of water.  Cook, stirring occasionally, until the onion softens about 5 minutes.  Stir in lentils, potatoes, 1/4 teaspoon chipotle powder, and 5 1/2 cups more water.  Cover and bring the soup to a boil, then reduce the heat and simmer until the lentils are soft, about 1 hour.  Stir in spinach and cook 5 minutes.  Add additional chili powder to taste.

Serve it in bowls or put it over a steamed whole grain such as brown rice to make it a balanced meal.

Saturday, December 14, 2013

Ginger Dressing (Vegan, Nut & Soy Free)

I'm so far behind on posting recipes we really like which fit into the whole foods plant-based lifestyle of eating.  Therefore, I'll post some recipes without pictures to speed up the process, I hope!  This one is a delicious salad dressing or can be used as a dip.  The original recipe uses almonds (very yummy) but our trials of eating nuts haven't gone so well.  Raw sunflower seeds are just as delicious!

Ingredients
1/2 cup raw sunflower seeds
1 1/2 tablespoons apple cider vinegar
2 tablespoons maple syrup
2/3 cup water (or more to thin)
1 small garlic clove
1 teaspoon freshly grated ginger
1/2 teaspoon Dijon mustard
1/2 teaspoon sea salt
Black pepper, to taste
1/8 teaspoon curry powder, or more to taste

Directions
Place all ingredients except curry in a blender (a VitaMix works the best but an immersion blender or regular blender may work).  Blend until smooth adding water to thin is out to desired consistency.  Add curry at end to taste.  Dressing thickens when refrigerated.