A large bag of red lentils was calling me from my pantry. Not sure what to do with them, I picked up “Appetite for Reduction” and came across a Red Lentil and Root Vegetable dish. The dish comes together so quickly that I was sure it wouldn’t have much flavor. Thankfully, I was wrong. Instead of the root vegetables the recipes calls for, I used Yukon Gold potatoes that I had on hand. The red lentils become rich and creamy and the spices pack a flavorful punch. Oven-roasted okra rounded out the meal as a side.
I hope you all are well! I’ll have more posts up soon.
This weird combination of food was our dinner last night. I made the Hurry Up Alfredo from “Vegan Yum Yum,” along with a spinach salad and a side of roasted okra (I discovered my love of roasted okra last summer).
The Hurry Up Alfredo is one of those recipes that definitely requires a good blender. I tried to make it a year or two ago in my food processor and the flavor just didn’t come out right, not to mention there were bits of raw cashews in the sauce. This time around, however, I was able to get it silky smooth and, wow, it was really, really good. It also lives up to its name because it comes together amazingly fast, making this a great weeknight meal. By the time the okra had roasted in the oven, the alfredo — pasta, sauce and all — was ready to serve.
I hope you all have a great week! I plan on making a few dishes that will make use of my Jungle Jim’s purchases and will post them soon.
I’ve been eagerly waiting to receive some okra in our CSA box, and finally received some in our last pickup. I’m a big fan of it, though, previously, I had only had it at restaurants, and mostly in fried form. I thought about trying to use it to make an Indian-inspired okra dish, much like the one that we get at our favorite Indian restaurant, Dakshin. But being on a tight budget, I just didn’t have the money to go out and buy the spices necessary to make it. So, I was perusing the Internet when I came across this very simple Roasted Okra recipe on Fat Free Vegan Kitchen. The okra was so delicious cooked this way, and you just pop them in your mouth like french fries.
My husband and I were craving a simple vegetable plate, so I served the okra with sliced heirloom tomatoes, fresh corn on the cob and a side of Chow Chow relish. For our protein, I made the Blackened Tofu recipe from “Appetite for Reduction.” It was the first time I’ve tried it and it was so wonderful, especially with a little bit of the relish on top of it.
The meal was simple to put together, and it’s a great way to use up your summer vegetables.