Not exact matches
for the lentils: a
few tablespoons of olive oil 2 carrots,
diced 2 celery stalks,
diced 1/2 onion,
diced 2 - 3 cloves of garlic, minced 2 cups of black lentils, rinsed 3 - 4 cups (plus you might need another cup or two) of homemade
vegetable broth (optional - you may want to add a bay leaf, or a sprig of rosemary, depending on how flavorful your broth is)
Let it all sit together for a
few minutes, tossing once or twice while
dicing the other
vegetables.
Make the wraps with a handful of lettuce, smashed chickpeas, mixed
diced vegetables and a
few dollops of tzatziki.
Anything else you think might work: crumbled bacon,
diced cooked chicken, leftover cooked
vegetables, capers, chopped anchovies, a
few sun - dried tomatoes...
Dice all the
vegetables into small cubes, add them to a bowl along with the quinoa which has cooled for a
few minutes.
1 tablespoon refined coconut oil 1 small parsnip,
diced 1 medium leek, thinly sliced 1 cup cooked chestnuts, halved * 1 tablespoon fresh rosemary leaves, roughly chopped a
few splashes of
vegetable broth salt + pepper to taste
1) Wash &
dice bell peppers, eggplant and onion 2) Place rinsed dried quinoa and water in a small pot, and bring to a boil 3) Once water starts boiling, cover pot and reduce heat to a minimum for 15 minutes 4) Remove pot from heat and allow to stand for 5 minutes (with cover still on) 5) Fluff quinoa with a fork and let it cool 6) In a frying pan, roast
diced onions and eggplant for a
few minutes, stirring well 7) Add in green peppers and stir for 2 minutes 8) Add in red peppers and stir for another 2 -3 minutes (I added red peppers last so the red color would remain vibrant) 9) Add salt & pepper to taste 10) Mix cooked quinoa and roasted
vegetables together 11) Serve at room temperature
In the same processor combine chopped celery, onions, garlic, parsley, and dill and pulse a
few times until
vegetables are blended to a small
dice.
To get your
vegetables, you can cook fresh or frozen
vegetables until they are soft enough to mash (I love yellow squash with butter salt and pepper - I just
dice it up and boil a
few minutes then mash it) canned
vegetables will work well and you can make a quick soup with them just puree with some chicken stock and you can add chicken too, if it's smooth you won't have trouble eating it.
Ingredients: 2 tablespoons extra-virgin olive oil (1 turn of the pan) 1 medium onion, finely chopped 3 cups canned
vegetable stock, found on soup aisle (I use a
few cups of water and a
few teaspoons of vegetarian chicken base here) 1 (14 1/2 ounce) can
diced tomatoes with juice (I blend it first so that it's not chunky, since a
few family members don't like tomatoes) 1 (15 ounce) can black beans, drained and rinsed 2 (15 ounce) cans pumpkin puree (avoid buying Libby — it's owned by Nestle) 1 cup corn, frozen or canned (drain and rinse if canned) 1 cup heavy cream (I use 1 % milk, but you can use soy milk as well) 1 tablespoon curry powder 1 1/2 teaspoons ground cumin 1/2 teaspoon cayenne pepper (I don't add this since my kids don't do spicy foods) coarse salt 20 sprigs fresh chives, chopped or snipped, for garnish